Saturday, September 3, 2011
SPICY CHARIZO SPREAD - Recipe
This is a great Appetizer that I threw together not long ago. We had been traveling in our RV, and had stopped at a campground in Virginia, near where we grew up, to visit friends and family. We invited a few old friends down to sit around a campfire, and have Dinner with us.
I made this recipe from ingredients we had in the RV, including the Charizo, that I use often in my Red Beans and Rice recipe. It has little spicy and sweet surprises with each bite, and is very popular with our guests, when we serve it.
2 8-oz. pkgs. Cream Cheese
1-1/2 each Charizo Sausages
3 tbs. Pineapple, drained and minced
3 tbs. Craisins (or raisins), finely chopped
1 large Jalapeno, de-seeded and finely chopped
1/2 tsp. Cayenne Pepper powder
2 tbs. Cholula Hot Sauce
4 tbs. Walnuts, finely chopped
1- Chill the Cream Cheese.
2- Peel and fry the Charizo sausage, cutting it into smaller and smaller pieces until the meat has the consistency of a fine Hot Dog Chili.
3- Remove from the heat, and drain all grease away.
4- Drain the Pineapple, and press firmly in a paper towel to remove as much of the liquid as possible, then mince the Pineapple finely.
5- Mince the Cranberry Raisins, and Jalapeno Peppers finely.
6- Spread the Cream Cheese in a mixing bowl, and add all of the minced ingredients, to the cheese
7- Then add the Cayenne Pepper and Cholula Hot Sauce and mix everything together until it is well blended.
8- Place plastic wrap or wax paper into a shaped bowl, and sprinkle the Walnuts on the bottom and sides.
9- Press the cheese mixture into the bowl, cover, and chill in the fridge until needed.
10- Serve on a platter surrounded with the cracker or toasted breads of your choice.
This one can be made up to several days ahead of time if stored in a sealed container in the fridge.