Brooke Williamson's Black Mission Figs with Pistachio Relish | Bobby's Triple Threat

Sweet, salty, smoky, savory... this appetizer has it ALL! 🔥 You're missing out if you don't try Brooke's Figs with Warm Chorizo Honey. #BobbysTripleThreat #BobbyFlay #FoodNetwork #BrookeWilliamson #Figs Watch Brooke on #BobbysTripleThreat Tuesdays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Subscribe to Food Network ▶ http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/3SEWU5C Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby's three culinary Titans -- Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans' combined score, they'll walk away with $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Black Mission Figs with Pistachio Relish and Warm Chorizo Honey RECIPE COURTESY OF BROOKE WILLIAMSON Level: Easy Total: 20 min Active: 20 min Yield: 4 servings Ingredients 1/2 cup shelled raw unsalted pistachios 1/4 cup extra-virgin olive oil, plus more for the chorizo 4 ounces Mexican pork chorizo, casings removed 1/2 cup honey 1 shallot, minced (about 2 tablespoons) 2 teaspoons sherry vinegar 1/4 cup fresh sage leaves, finely chopped 1/4 cup fresh flat-leaf parsley (leaves and small stems), finely chopped 1 teaspoon flaky sea salt, like Maldon, or more to taste Freshly ground black pepper 12 to 15 fresh Black Mission figs, halved or quartered depending on size, at room temp Directions Preheat the oven to 350 degrees F. Put the pistachios on a small baking sheet, shake them out into an even layer, and toast in the oven until light golden brown and fragrant, about 5 minutes. Let them cool slightly, then coarsely chop and set aside. Set a small pan over medium-low heat. Add a splash of olive oil, then the chorizo. Cook, breaking up the sausage into small pieces, until deep golden brown and crispy, about 6 minutes. Turn off the heat, add the honey, and stir to coat the chorizo. Keep warm off the heat. Stir together the shallot and vinegar in a small bowl and let them sit at room temperature for at least 5 minutes, so the shallot loses some of its sharpness. Stir in the pistachios and olive oil, then fold in the sage and parsley. Season with the flaky salt and pepper to taste. Arrange the figs cut-side up on a serving platter. Spoon on the chorizo honey, then the pistachio relish, and serve. Recipe adapted from Sun-Kissed Cooking by Brooke Williamson. Copyright © 2024 by Brooke Williamson. Reprinted courtesy of Harper Books, an imprint of HarperCollins Publishers. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Brooke Williamson's Black Mission Figs with Pistachio Relish | Bobby's Triple Threat | Food Network https://youtu.be/Vc-c-QlOEDU