Wash hands. Place the chorizo in a heated rondeau or braisier. Chop with a masher into a fine consistency while cooking. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for a minimum of 15 seconds. Drain excess fat. Once cooked through, add 4 oz. of flour. Cook over medium heat for 3 minutes, stirring frequently. Allow to cool. Transfer to a stainless-steel mixing bowl and stuff the olives with sausage. Place the olives in a hotel pan. Break the eggs into a stainless-steel mixing bowl. Add water. Mix thoroughly using a whisk. In small batches, place the breadcrumbs in a food processor fitted with a metal blade. Pulse-chop into small, coarse pieces. Place the flour, eggs, and breadcrumbs into separate 4″ stainless-steel hotel pans. Place the olives in the flour, shaking off any excess. Then place into the eggs, allowing the excess to drain. Then place in breadcrumbs, shaking off any excess. Place in a covered storage container in a single layer and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Place 7 olives in a heated deep-fryer. Cook up to 3 minutes or until golden-brown. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Spoon 11/2 oz. dill sour cream sauce on a serving plate. Place the olives on top of the sauce.
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