Spanish Chili (Carcamusa) from the book Charcuteria: The Soul of Spain

Spanish Chili (Carcamusa) from the book Charcuteria: The Soul of Spain

I’ve dog-eared almost every recipe in this book – Charcuteria: The Soul of Spain by Chef Jeffery Weiss.  It’s taken me almost two weeks to finish reading it; not due to lack of time but because every page is so fascinating I couldn’t skip a word.

When my friend Traca Savadogo asked if I’d like to review this book, I jumped at the chance.  I’ve heard some words of praise for this book but I haven’t had the chance to read it and it definitely piques my interest.  Chef Weiss has more than 15 years experience as a professional chef, working with some of the most well-known and celebrated chefs of our time.  Chef Weiss is one of a select few Americans to earn the prestigious ICEX Culinary scholarship that allowed him to live in Spain, learn its regional cuisines and cook in the kitchens of top Spanish chefs.

Ingredients

  • 1/4 cup (60ml) extra virgin olive oil
  • 18 ounces (500g) pork loin, cut into large dice
  • 18 ounces (500g) pork collar (I substituted with pork shoulder), cut into large dice
  • Kosher salt as needed
  • 4 Cantimpalos-style or Riojano-style Chorizo sausages, cut into small dice (I used 2 Cantimpalos style Chorizo, these are dry cured sausages not ground meat)
  • 5 ounces (150g) diced Jamon or Lacon Cocido
  • 1 medium yellow onion, small diced
  • 5 cloves garlic, minced
  • 2 fresh bay leaves (I used one dry bay leaf)
  • 4 Piquillo Confit Peppers, minced (recipe follows) or (I used 4-6 jarred roasted piquillo peppers instead of making confit as I couldn't find fresh piquillo peppers)
  • 1 quart (950ml) Tomato Frito (recipe follows)
  • 11 ounces frozen peas
  • 2.2lbs (1kg) of medium fresh piquiilo peppers
  • 1/2 cup (125ml) extra virgin olive oil
  • 1/4 cup (85g) honey, such as rosemary, thyme or orange blossom
  • 2/3 ounce (20g) kosher salt
  • 1 ounce (25g) sugar
  • 10 cloves garlic, peeled and minced
  • 10 springs fresh thyme
  • 1 fresh bay leaf
  • 2.2 lbs (1kg) of fresh tomatoes or canned San Marzano tomatoes
  • 1/2 cup (125ml) good Spanish extra virgin olive lil, such as piqual
  • 1 medium yellow onion, sliced into thin julienne
  • 10 cloves garlic, peeled and sliced thinly
  • Kosher salt to taste
  • Granulated sugar to taste
  • Freshly ground black pepper to taste
Read the whole recipe on Karista's Kitchen