I got a bit hungry while waiting for the chicken Sofrito to cook, so looked around for an appetizer. I didn’t really feel like cooking anything else (already on second glass of wine) Nd wanted to use up leftovers.
I chopped up the rest of the andouille sausage (imported from Louisiana on dry ice) and mixed it in with the leftover retried beans from the taqueria down the hill, and spread it on corn tortillas.
The weird part was the addition of the Israeli style turnip pickles (see recipe here) and the ’07 Russian River Valley Syrah.
Somehow the flavors worked well together, and added up to more than the sum of the parts.