Brooke Williamson’s Black Mission Figs with Pistachio Relish | Bobby’s Triple Threat | Food Network

Sweet, salty, smoky, savory… this appetizer has it ALL! ???? You’re missing out if you don’t try Brooke’s Figs with Warm Chorizo Honey.
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.

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Black Mission Figs with Pistachio Relish and Warm Chorizo Honey
RECIPE COURTESY OF BROOKE WILLIAMSON
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

1/2 cup shelled raw unsalted pistachios
1/4 cup extra-virgin olive oil, plus more for the chorizo
4 ounces Mexican pork chorizo, casings removed
1/2 cup honey
1 shallot, minced (about 2 tablespoons)
2 teaspoons sherry vinegar
1/4 cup fresh sage leaves, finely chopped
1/4 cup fresh flat-leaf parsley (leaves and small stems), finely chopped
1 teaspoon flaky sea salt, like Maldon, or more to taste
Freshly ground black pepper
12 to 15 fresh Black Mission figs, halved or quartered depending on size, at room temp

Directions

Preheat the oven to 350 degrees F.

Put the pistachios on a small baking sheet, shake them out into an even layer, and toast in the oven until light golden brown and fragrant, about 5 minutes. Let them cool slightly, then coarsely chop and set aside.

Set a small pan over medium-low heat. Add a splash of olive oil, then the chorizo. Cook, breaking up the sausage into small pieces, until deep golden brown and crispy, about 6 minutes. Turn off the heat, add the honey, and stir to coat the chorizo. Keep warm off the heat.

Stir together the shallot and vinegar in a small bowl and let them sit at room temperature for at least 5 minutes, so the shallot loses some of its sharpness. Stir in the pistachios and olive oil, then fold in the sage and parsley. Season with the flaky salt and pepper to taste.

Arrange the figs cut-side up on a serving platter. Spoon on the chorizo honey, then the pistachio relish, and serve.

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Brooke Williamson’s Black Mission Figs with Pistachio Relish | Bobby’s Triple Threat | Food Network

Categories: Food

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