Adventure and Epicure - Cooks in the Forest
With the arrival of spring, the idea of cooking outside can become a great family activity. And what better way to enjoy the great outdoors than to cook a delicious choripan over a wood fire? The Bohemian Club members share with us the recipe of this delicious Argentinean sandwich that will surely be a hit with your family and friends!
What is choripan ?
The choripan consists of two main ingredients: chorizo sausage and crispy bread. The advantage of cooking this dish on a wood fire is that it is easy and quick to prepare.
When cooking over a wood fire in winter or in cold weather, it is imperative to minimize the amount of handling because the cold quickly gets the better of us. In this sense, the combination of a good preparation before the adventure and a simplified game plan are the key to a successful winter meal. The perfect recipe to travel a bit and eat to your heart's content is certainly Choripan. This recipe originated in Argentina and is essentially characterized by a bun, chorizo sausage and South American-style fillings. The version we propose is with chimichurri and pico de gallo. This is not a winter recipe as such you will understand by the nature of the ingredients but it is simple and leaves a lot of time to discuss with friends about everything and anything.
For this recipe, you will need a minimum of equipment, such as a pair of tongs, a pocket knife and a grill.
Also, don't forget the guests who, unlike the cook, are not as close to the fire and may be colder. It is best to get everyone involved in preparing the fire. Send your troops to gather dry wood of all sizes, you need a lot of it even for a short fire. Be sure to collect a few pieces of wood at least 2-3" in diameter, as these will be the pieces that create interesting embers for cooking. For the choripan, collect the embers to make an even mat and install the grate on top. Plan to feed the embers from time to time so don't let go of the fire.
- 8 Chorizo sausages
- 8 submarine style or French bread rolls
- 500 mL of Chimichurri
- 500 mL of Pico de gallo
To prepare the condiments, we recommend that you do it the day before you leave unless it's really nice weather like in the spring when we take our coats off in the daytime, otherwise, the condiments will freeze before everything is ready.
When your cooking coals are ready, grill the sausages until they are done and set aside one side of the grill where you will need to pack the coals so as not to overcook the sausages. Make a slit in each bun and grill to taste. Serve hot dog style with both toppings and eat quickly.
Chimichurri :
- Chopped coriander (40%)
- Chopped Italian parsley (40%)
- Chopped mint (20%)
- 3-4 cloves of garlic, minced
- 1-2 chopped hot pepper / chili pepper
- Lemon juice ( To the taste)
- Olive oil or hemp oil
- Pinch of salt
Chop the herbs very finely and mix together in a bowl. Add garlic, chilies and lemon juice and mix. Add oil, mixing with a spoon until you obtain a fairly liquid texture. Adjust the saltiness (remember that the sausages will be salty) and review the balance of ingredients to find the balance you like.
Pico de Gallo :
- 2-3 diced tomatoes
- 1 French shallot, minced
- Lemon juice ( to the taste)
- 1-2 chopped hot peppers
- Pinch of salt
Gently mix all the ingredients together and adjust the amount of salt and balance the flavors according to your taste.
If you want to discover more recipes to cook outdoors, our Bohemian Club ambassadors have suggested several on our blog.
- Italian style wedding soup
- Automnal beef bourguignon
- Sauteed vegetables
- Tomahawk with its wild rub
- Grilled acorn squash
See also our article on how to cook over a wood fire.
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