Savory Chorizo S’more - As seen on TGFTR

Yield:10 s’more, but you can always make s’more :)

Not your run-of-the-mill s’more here, but definitely “Yo Meatball Mama’s S’mores”!

This recipe came to us in a fit of panic, to be honest.  On the second episode of The Great Food Truck Race: Alaska, Chef Tyler Florence presented us with a savory s’more challenge.  We were tasked with transforming this iconic American goody into a savory treat, the only requirement was that it had to incorporate the marshmallow component.  Well, I thought, let’s go one step further and use the graham cracker as well!

The combination of both the sweet marshmallow and the molasses and honey-spiked cracker goes great with the salty chorizo and roasted peanuts.  You can very easily do this at home in the kitchen, but it tastes even better with the added char only a campfire can provide.  Just be sure to have your garlic oil all done in advance.  Your chorizo can also be done in advance but can also be done over the open flame in a camping skillet.

Our heavy-duty pair of heat-proof gloves were a life saver!

Our host chowing down on our savory treat. Yes Chef, I’m keeping it on the menu! (nom nom nom)

The ingredient measurements are approximations, since we all know we eat one s’more after another.  Just be sure you have plenty of supplies, because these are THE BOMB and I know you’ll want s’more!

 Savory Chorizo S’mores

Yield: 10 S’mores

10 – 20 garlic cloves

1 cup grapeseed oil

1 cup Spicy Chorizo – remove from casing

1/3 cup Roasted salted peanuts

½ bunch Cilantro – roughly chopped

5 Graham crackers

Flaked Maldon salt – or your favorite sea salt

10 Marshmallows

1.     Preheat oven to 350F

2.     Put garlic and oil in a small oven-safe pan, making sure all the garlic is fully submerged in the oil.  Place in the oven and roast for 25 – 30 minutes until the garlic cloves are buttery soft when squished with a fork.  Set aside to cool.  You can do this in advance and store in the fridge.  You can leave the garlic cloves in the oil or use them in another recipe – we’re just using the oil for the s’mores.

3.     In a skillet, over medium-high heat, cook chorizo until it is crispy.  You’ll want to break it up with a spoon, so you end up with smallish crumbles.  Remove from the heat and keep warm with a lid.

4.     Chop your salted peanuts and cilantro and set them aside in separate bowls.  Break up your graham crackers into squares.  (1 cracker = 2 squares) Set aside.

5.     Get your chorizo, garlic oil, peanuts, cilantro, graham crackers, and flaked Maldon salt all lined up and ready for the marshmallows.

6.     Poke a skewer into your marshmallow and carefully toast it over the flame of a gas stove top until done to your liking.  If you don’t have access to an open flame, set your oven to broil.  Toast your marshmallows by placing them on silicone/parchment-lined sheet tray under the broiler until they start to turn brown.  Flip them and toast until all sides are golden.  Keep an eye on them; they toast up quickly!

7.     To assemble, take your toasted marshmallow and place it on a graham cracker square.  Top with a generous spoonful of chorizo crumbles (be generous to offset the sweetness of the marshmallow and crackers) and press them down into the marshmallow so they don’t all fall off.  Add a drizzle of garlic oil, a sprinkle of peanuts and cilantro.  Place the second graham cracker on top and press.  Garnish the top of the s’more by repeating with the garlic oil, peanuts, cilantro, and add a sprinkle of Maldon salt.

8.     Are you hungry yet?

MEATBAAAAALL MAAAMAAAAS!!!!

All photos seen here are form Episode 2 of The Great Food Truck Race: Alaska on Food Network.