As I was saying, the holidays are coming, and with it a score of get-togethers, parties, and celebrations big and small. And, if you are a tita like me, that means more opportunities for what I, and the rest of the tita population over here, refer to as “pica-pica”. Which basically means “to pick”, which basically refers to finger food, which basically is what you serve at the start (or at times the entirety) of most of these parties. In truth, I’m sure many people still refer to it as “pica-pica”, it’s just that the term seems to have gone the way of words like “bazaar” or referring to Facebook as “The Facebook” (which, I have to confess, I said unconsciously for the first time a couple of weeks ago!! To my mom!!! How far the mighty have fallen!).
Whatever the case may be, I embrace this new period of my life with enthusiasm. After all, isn’t it my turn now to pinch chubby cheeks and ask brazen questions about people’s love lives? And the relief of not having to know the latest trends nor try to keep up! Not that I was any good at that anyway. Nope, I can happily watch movies with two pashminas and a spray bottle of rubbing alcohol to protect me from the elements. And speaking of the spray bottle of alcohol, if you are next to me in line for the restroom you are in luck! Because that stall has been sanitized to an inch of its life. Yes, even the door lock and handle.
Also, I cannot understand snapchat for the life of me. I don’t even know if I spelled it right. I think that’s pretty definitive proof of my tita-ness!
Although, I must say, I would never call anyone hijo or hija except in jest. I just can’t. I don’t think I ever will. Also, I don’t do intentional “wacky”. I just don’t. (Unintentional “wacky” is a whole other story though) So maybe a little part of me is still holding back.
But pica-pica…I love pica-pica! There is certainly no holding back for me when it comes to that. I can have whole meals of just finger foods. An extensive variety of just serving after serving of picky food in eclectic plates and bowls of different sizes is one of my favorite ways to eat…with appropriate libations to match of course.
Here’s an little appetizer you can make, either to complement your own pica-pica spread, or to bring to the many parties I am sure you will be invited to this holiday season. It is an easy crowd-pleaser…who doesn’t love chorizo and cheese?
Spicy Chorizo & Jalapeño Dip
(adapted from Use Real Butter)
- Olive oil
- 250 grams chorizo, uncased or (known locally as) “hubad”, I used Baba’s Kitchen chorizo hubad
- 1 teaspoon pimenton de la Vera dulce
- 1/2 – 1 teaspoon pimenton de la Vera picante
- 1/2 cup diced white onion, small dice
- 200 grams cream cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup mayonnaise
- 1 teaspoon freshly cracked black pepper
- 1/2 cup pickled, sliced jalapeños
- Tabasco chipotle (optional)
– Heat a pan over medium high heat. When the pan is hot add a couple of swirls of olive oil. When the oil is hot at the chorizo and stir-fry. Add both pimenton dulce and picante and stir. Sauté, stirring, until cooked. Take off the heat and stir in the onions. Set aside.
– Beat the cream cheese in a bowl until smooth. Add the parmesan cheese, mayonnaise, and black pepper and mix until combined. Add the jalapeños and the chorizo mixture and mix thoroughly. For a bonus kick add a few generous shakes of Tabasco chipotle and stir.
– Spread the mixture into a baking dish, or divide among several small ones, and bake in a pre-heated 350F oven until bubbly and slightly browned on top, about 20-30 minutes. Serve hot with melba toasts, or cracker, or chips. Or with anything you like really.
The original recipe doesn’t call for extra spices or jalapeño but I wanted something spicy, and I also needed to use up a lingering bottle of pickled jalapeños, so this was born and I’m quite happy with it (so was my mother-in-law!).
And because it’s the holiday season, the season for giving, Baba’s Kitchen will be giving away 1 kilo of chorizo hubad to one lucky reader!! Baba’s Kitchen chorizo hubad is another product I usually have stashed away in my deep freeze. Now I want one of you to have it as well! Just fried, and then served with garlic rice and a sunny-side-up egg, it makes the perfect lazy-weekend Filipino breakfast. You can also use it in pastas, paninis, as a topping for a Filipino-style salad, or as a empanada filling with kesong puti. Or you can use it in a cheesy dip like this one.
So, a little mechanics:
– Because of delivery parameters, this giveaway is open only to those who have a delivery address in Metro Manila.
– You need a valid email address that I can use to get in touch with you if you win
– To enter, all you need to do is leave a comment on this post on why you are in favor, or not in favor, of eating pica-pica style! Also, although optional, give a tita a hug…we mean well!
– You can also enter through Instagram. Post a photo of any of your pica-pica and use the hashtags #picapicalikeyoumeanit and #picapicalikeatita, along with #80breakfastsgiveaway and #babaskitchen. One photo is one entry!
– If you leave a comment and post on Instagram that counts as two entries!
– Deadline for entries is December 9, 2015.
If you need evidence of my love for pica-pica, or need pica-pica inspiration, check my Instagram for the hashtags #picapicalikeyoumeanit and #picapicalikeatita …let’s pica-pica together!!
That’s it! Looking forward to spreading the pica-pica love…and to giving away this yummy chorizo hubad!
And just so you know, I’m never giving up my pashmina!