Vodka-flamed Chorizo

Very nice, though to be honest you didn't taste the vodka - you might just as well just fry the chorizo before serving them.

Served with Pears in Parma Ham as an appetizer.

Edited 8 November 2013: We had the rest of the chorizo today and only fried it - it ended up being hard and crisp, as opposed to the softer chorizo from a few days ago. So apparently even if the vodka does not impart a lot of flavour, it does help in keeping the chorizo soft, if that's what you like.