Instructions

Preparation:

• Add 2 cups water to a medium pot or pan.
• Add olive oil and vinegar to water.
• Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Chorizo pack and add contents. Stir well.
• Stir a few times throughout the cook, cook for 7-10 minutes or until most of the moisture has evaporated.
• Place an 18” piece of cellophane onto the counter and place ½ the Chorizo in the center.
• Fold cellophane over the Chorizo and grab by each end and roll into a sausage. Place into refrigerator for 30 minutes.
• Pick out a large cutting board or serving platter for the Charcuterie.
• Wash and Dry vine of grapes and place in one corner of the board.
• Wash, dry and slice cucumber into ¼ inch slices. To be fancy, peel cucumber on four sides down to the white. Before cutting. Keeping your cucumber together and make pattern of your likings.
• Slice apple thinly.
• In small dipping bowls, fill one with pickles and one with olives. Place close to cucumber but not together.
• Remove Chorizo from the refrigerator and place unto cutting board. Cut ¼ inch slices with sharp knife through the cellophane. Remove cellophane from Chorizo slices and place into trash.
• Place Chorizo slices on one side of the cucumber separating them by a half inch.
• Finish the board with almonds and dried fruit (if you have it) all around the board.

-Enjoy Chef Ko