Chourico & Chicken Sliders (with Sriracha Mayo & Caramelised Onions)

When you marry into a Portuguese family there are things you learn about food. You learn that anything pre-packaged is not really food, and you learn that the kitchen isn’t a place to make food. That is why you need to have two kitchens, one for show and one to cook.

You learn that everything requires cleaning and  marinating and more marinating and spice and that nothing ever goes to waste.

You learn that the few things you thought you knew how to cook are actually pretty bland, and you learn that your mother-in-law believes whole heartedly in telling the truth. If she “no like” you need to be told, because “you have to learn.” Gone are the days of pleasantries. You discover you have unwittingly entered a rigorous school of Portuguese cooking not unlike what you see in Hell’s Kitchen.

Most importantly, you learn about Chourico. Chourico in the Portuguese home is sacred. Not in the, “we can’t eat it way,” the way cows are to Hindus, but in a “this must be used in every dish” kind of way.

At first it frightens you. Chourico is dark, firm, full of mysterious flavours your palette is unaccustomed to. It appears unexpectedly; in the bottom of the turkey roaster, in the pot of pea soup, in pizza, spagetti, eggs, potatoes, and ribs. It’s ground into macaroni and cheese. You balk, you secretly complain to your husband and store pieces in your shoe.

But one day the light goes on, and your palette moves toward the light! This shiz tastes crazy good!!

You suddenly understand why rich kids tried to buy your husband’s lunches at school; why their crustless cucumber sandwiches paled in comparison to his succulent chourico and chicken stuffed Portuguese bun.

It’s about FLAVOUR!

You come to realise that your mother-in-law is a genius, and that her food is amazing. You see her poach chicken and use the broth to cook pasta, you discover that her bacon, onion and chourico cheddar cheese pizza and homemade crust is utter food perfection.

Your cooking starts to change. You’re no longer afraid of flavour, of spice, or the mighty sausage! You put Chourico in everything. Your children become more popular at school. Your mother-in-law agrees to eat at your home. You ask your husband to build a second kitchen. You consider converting to Catholicism, but, NO, the mighty Chourico is your God.

The Recipe: 

With all of this slider craze going on, I figured it was time for a Chourico & Chicken slider with a modern twist, so I added  caramelised onions and sriracha mayo and voila! A yummy spicy, but ever so “cool” slider.

Caramelised Onions:

If you don’t know how to caramelise onions  simply slice a couple of onions as uniformly as you can, melt some butter and olive oil  in a pan and let them fry, stirring often until they are soft and brown. If this is all too vague then consult a real food website like Ina Garten’s, and she’ll tell you how to do it properly. She adds sherry which sounds like a great idea, but I didn’t do that for this recipe. Oh, and  I might axe the thyme she suggests. It could be a flavour overload.

Ina’s Caramelized Onions

Sriracha Mayo:

This is easy. Mix about a tablespoon of sriracha with a half cup or so of mayonnaise. It’s really a matter of personal taste. The pinker the colour, the spicer the mayo. Add some gradually using a different finger each time to taste until you’re satisfied. I personally like a smoked-salmon colour.

Chourico & Chicken:

I bought a package of  fresh chicken tenders (not the frozen fried kind) and a package of Gaspar’s Chourico. I slice the chourico in 1/4 inch slices on an angle.

Then the choice is yours. Grill on the BBQ  or do a quick pan fry (If you grill drizzle with a little oil so they don’t stick). At this juncture it’s all about the weather and whether or not your husband is home to do the grilling. Otherwise you have to do it yourself which is always a drag.

The Bun:

I personally love the mini-Portuguese buns you get in the freezer section of the grocery store, but any slider size bun will do (Portuguese is better, but don’t stress. Life is too short.)

Toast

Putting it all together:

Do exactly that. Spread the sriracha mayo on the bread, add the onions and a piece of chourico (a slice and a half seems to fit best) and chicken. Put them on a cute plate with some chips  or something else appropriate like some croutons (see Caesar Salad recipe for crouton story.)

Actually that would be a great side salad! My Caesar; make that too!!  It would be a garlic and chourico marriage made in heaven.