Chorizo Scotch Egg Salad and Salsa

Wrap peeled soft-boiled eggs with a thin layer of chorizo (oregano, cayenne pepper, paprika, ground coriander, ground cumin, garlic powder, onion powder, salt and black pepper). Dust chorizo egg with flour, dip in egg wash and roll in Authentic Japanese Panko (code 01020). Deep fry until golden brown. Serve with salsa made with roasted jalapenos and Serrano chilies, grilled corn, sautéed tomatoes red onion, garlic and cilantro. Served with bacon vinaigrette and sweet and spicy pickles.

2009 2nd place recipe provided by Adam Dahlgren & Jeremy Barragan from CSCA of Pasadena CA

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