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Yummy Links: From Top Chef's Finale to Spanish Chorizo

partysugar — Tue, 03 Nov 2009 06:50:08 -0800

The finale of Top Chef Vegas was recently filmed in Napa Valley. - Eater
The New Yorker get to know Los Angeles restaurant critic Jonathan Gold. - Grub Street NY
Ubuntu, Napa's vegetarian darling of a restaurant, may start serving meat. - SF Foodie
Thirteen individuals who are making waves in the food industry. - Chow
One Houston restaurant critic has dropped his anonymity. - Eat Me Daily
What your beer says about you. - Serious Eats
Spanish chorizo adds a richness and flavor to everything it touches. - The Epi-Log

Photo courtesy of Bravo

Fast & Easy Dinner: Bean and Bacon Soup

YumSugar — Tue, 13 Oct 2009 10:15:09 -0700

On chilly weeknights, I gravitate toward one-pot soups and stews. To make them a complete meal, I toss in beans, as they not only add a creamy quality to the meal but are also a great source of protein and fiber.

However, as wholesome as beans are, they don't have much flavor on their own. That's why this recipe calls for the brilliant addition of bacon to provide meaty flavor and body to the broth. For a soul-warming soup that's also filling enough to be a stand-alone dinner, keep on reading.

Fast & Easy Dinner: Spicy Fettuccine With Clams

partysugar — Fri, 09 Oct 2009 09:15:17 -0700

Linguine and clams is one of my all-time favorite meals. I've made countless variations, sometimes with cream, other times with a ton of herbs or bacon. However, I've never made pasta with clams and chorizo! This mouthwatering recipe is simple, but luxurious. It's the perfect meal to start the weekend. The quick sauce is made with sautéed garlic, chorizo, white wine, and diced tomatoes. A generous sprinkling of parsley finishes it off. Be sure to serve with a loaf of crusty bread for mopping up the flavorful sauce. To learn how it's done, read more.

Spicy Fettuccine With Clams
From Everyday With Rachael Ray

Ingredients

3/4 pound fettuccine or linguine pasta
1/4 cup extra-virgin olive oil
Three 5-inch links precooked chorizo (9 ounces total), sliced 1/4 inch thick
6 cloves garlic, thinly sliced
1-1/2 cups dry white wine
3 dozen small clams, such as littleneck, rinsed
1-1/2 cups diced tomatoes with their juice
1/3 cup chopped flat-leaf parsley

Directions

In a large pot of boiling, salted water, cook the pasta until al dente; drain.
Meanwhile, in a large, heavy pot, heat the olive oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the garlic and cook until golden, 2 to 3 minutes.
Increase the heat to high, add the wine and clams, cover and boil. Stir occasionally and, as the clams open, transfer them to a large bowl.
Add the tomatoes to the pan and boil for 5 minutes.
Lower the heat to low, add the pasta to the sauce and stir to combine. Divide among 4 shallow bowls, add the clams and sprinkle the parsley on top.

Serves 4.

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Reinvent Surf and Turf With Shrimp and Chorizo Skewers

partysugar — Wed, 05 Aug 2009 10:50:43 -0700

There's something so satisfying about the combination of briny, salty seafood and hearty, juicy meat. While this marriage - surf and turf - is nothing new, it gets cleverly updated in this simple recipe. The shrimp is tossed in a mixture of garlic, chile powder, and caraway seeds. Although caraway seeds aren't the first ingredient that comes to mind when making a quick marinade for shrimp, they enhance the flavor of the shrimp to better complement the chorizo. When grocery shopping for this dish, look for large shrimp, otherwise they won't fit around the chorizo slices. If you can't find chorizo, substitute linguiça or another spicy, robust sausage. To throw these babies on the barbie, get the recipe and read more.

Spicy Shrimp and Chorizo Kebabs
From Food & Wine

Ingredients

2 large garlic cloves, thickly sliced
2 teaspoons sea salt
2 teaspoons caraway seeds
2 tablespoons pure chile powder, such as ancho
1/4 cup extra-virgin olive oil
2 pounds large shrimp, shelled and deveined
8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick

Directions

On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them.
Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with two more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.

Serves 6.

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Fast & Easy Dinner: Warm Chorizo, Potato, and Mint Salad

partysugar — Fri, 17 Apr 2009 08:00:26 -0700

Give the classic combination of meat and potatoes new meaning with this Spanish-inspired dinner recipe. It combines boiled fingerling potatoes with spicy chorizo and a tangy, fresh mint sauce.

Serve with a glass of Spanish wine and a chunk of crusty bread for mopping the delicious dressing. To have this meal on the table in under 20 minutes, you'll need the recipe, so read more.

Warm Chorizo, Potato, and Mint Salad
From The Nest

Ingredients

1 1/2 tablespoons sherry vinegar
2 teaspoons lemon juice
1 garlic clove, crushed
1 teaspoon Dijon mustard
large pinch of sugar
1/4 cup extra virgin olive oil
1 large handful mint, finely shredded
1 pound 2 ounces waxy potatoes, such as fingerling, washed but not peeled, sliced 3/4 inch thick
1 chorizo sausage, cut into 1/2 –inch cubes

Directions

First, make the mint dressing: Mix the vinegar, lemon juice, garlic, mustard, and sugar together in a small bowl, then whisk in the oil. Stir in the mint and set aside for the flavors to infuse.
Cook the potato slices in a saucepan of salted boiling water for 12 minutes, or until tender. Drain well.
While the potato is cooking, put a lightly oiled frying pan over medium-high heat and cook the chorizo for 10 minutes, or until crispy, stirring now and then. Remove and drain on crumpled paper towels.
Put the chorizo in a serving bowl with the warm potatoes and the dressing. Toss together gently, then season to taste and serve.

Serves 4.

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Say Cheese! Manchego Pizza With Chorizo and Shrimp

partysugar — Thu, 05 Mar 2009 09:00:06 -0800

My obsession with all things Spanish is no secret. From José Andrés to Crianza to paella, if it's Spanish, I love it! This affection includes manchego, Spain's most famous cheese. Manchego cheese is protected by a Denominación de Origen, meaning it can only be made from sheep that graze in the La Mancha region of Spain. The whole sheep's milk cheese must also be aged in natural caves for a minimum of two months.

Depending on how long it's aged, the flavor can range from mild to sharp. Manchego comes in a round shape and is cut into chunky wedges. The inedible rind gets its pattern from the manufacturing process that involves wrapping the cheese in sheets of a special woven grass. Manchego tastes creamy and slightly salty. Learn how to use the versatile Spanish cheese and check out the recipe for this scrumptious pizza when you read more.

For a simple snack, pair manchego slices with crackers, olives, and jamon Serrano. Shave on salads and roasted vegetables, or as Yum suggested yesterday, enjoy in a turkey sandwich with pear butter. Manchego is also a great cheese for melting. It can be used in quesadillas, grilled cheese sandwiches, or in my case, on pizza!

Although there only four ingredients in this pizza, the flavors combine sensationally.

The tangy manchego complements the bitterness of the escarole and the spiciness of the chorizo. The shrimp is an exciting addition. I definitely plan on making this tasty pie again.

Manchego Pizza With Chorizo and Shrimp
Modified from Food and Wine

Ingredients

1 large ball of refrigerated pizza dough
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large garlic clove, minced
1/2 head escarole, cut into 1-inch pieces (4 cups)
Salt and freshly ground pepper
6 ounces Manchego cheese, shredded (2 cups)
1/2 pound medium shrimp-shelled, deveined and halved lengthwise
1 1/2 ounces firm chorizo, thinly sliced

Directions

Preheat the oven to 500°F. If you have one, set your pizza stone on the bottom of the oven to heat for at least 30 minutes.
On a floured work surface, divide the dough in half and roll each half into a ball. Roll out 1 disk of dough to an 11-inch round. Transfer to a floured pizza peel or other baking sheet.

Prepare the toppings: In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Add the escarole and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.

Lightly brush the edge of the dough with olive oil. Scatter half of the Manchego over the dough, leaving a 1/2-inch border at the edge, then top with half of the shrimp, chorizo and escarole.

Slide the pizza onto the hot stone (or baking sheet) and bake for 10-15 minutes, or until the crust is browned on the bottom, the shrimp is cooked through and the other toppings are sizzling. Cut the pizza into wedges and serve immediately. Repeat with the remaining dough and toppings.

Serves 4.*

*When I made this pizza, I halved the recipe.

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Sunday Slow Cooker: Thomas Keller's Cassoulet

YumSugar — Sun, 01 Feb 2009 06:00:41 -0800

Got guests over watching the Super Bowl this weekend? You can employ the help of a low-maintenance slow cooker during the game yet still impress your party with cassoulet. One of the benchmarks of classic French cooking, it's characterized by a copious mélange of grand meats, from duck confit to fine sausages.

Since this rendition was adapted from a recipe developed by celebrity chef and restaurateur Thomas Keller, it won't fail you! To wow your family this weekend, read more.

Thomas Keller's Slow-Cooker Cassoulet
From Williams-Sonoma

Ingredients

4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 cup panko
4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow onions (about 3 medium onions)
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup tomato paste
1 can (35 oz.) peeled Italian plum tomatoes, drained and
coarsely chopped
2 cups chicken broth
12 cups cooked Great Northern beans or other small white
beans, drained
1 1/2 lb. fresh chorizo sausage, each halved on the bias
1 garlic head, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 lb. baguette, cut into 1/2-inch-thick slices
Extra-virgin olive oil for brushing
Coarse sea salt, such as sel gris, for garnish

Directions

Season the pork generously with kosher salt and pepper; set aside.
In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.
Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.
Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.
Position a rack in the lower third of an oven and preheat the broiler.
Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.
Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley.

Serves 8 to 10.

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Fast & Easy Dinner: White Bean and Chorizo Salad

partysugar — Wed, 14 Jan 2009 07:45:33 -0800

Take a trip to Spain in your kitchen tonight with this crunchy, filling, and flavorful salad.

Canned white beans are combined with spicy chorizo before being tossed with a sherry vinaigrette. Sliced radishes add a refreshing crispness and black olives finish off this interesting dish with a salty tang.

The hard boiled eggs make the salad wonderfully well-balanced. Serve with crusty bread (for mopping the tasty dressing) and a glass of Spanish wine. For the recipe please read more.

White Bean and Chorizo Salad
From Food and Wine

Ingredients

2 large eggs
One 15-ounce can small white beans, drained
1 ready-to-eat chorizo link (3 ounces), finely diced
1/2 small onion, finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped flat-leaf parsley
1/4 teaspoon dried oregano
1/8 teaspoon cumin seeds
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
4 Boston lettuce leaves
1/4 cup pitted Calamata olives
1 radish, thinly sliced

Directions

Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil. Remove from the heat, cover and let stand for 12 minutes. Drain and run under cold water, gently shaking the pan. Peel the eggs and pat dry.
Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano and cumin seeds.
Add the olive oil and vinegar, season with salt and pepper and toss well. Let stand for 10 minutes.
Arrange the lettuce leaves in bowls and mound the bean salad on top. Scatter the olives and radish slices all around. Quarter the eggs, arrange them around the salads and serve.

Serves 4.

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Fast & Easy Dinner: Chicken With Sweet Potatoes and Chorizo

partysugar — Wed, 10 Dec 2008 06:45:00 -0800

If you're stuck in a boring chicken rut, snap out of it with this flavorful recipe. Chicken is pan-seared and topped with a spicy poblano tomato sauce. Sweet potatoes and chorizo are cooked together until crisp to make a bed for the chicken and sauce.

To learn how to make this exciting dish, read more.

Chicken With Sweet Potatoes and Chorizo
From Rachael Ray

Ingredients

2 poblano chiles
4 skinless, boneless chicken breasts
1 teaspoon chili powder or smoked paprika
1 teaspoon cumin
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 pound chorizo sausage, casings removed, meat coarsely chopped
2 sweet potatoes, thinly sliced
1 yellow onion, thinly sliced
1 red onion, chopped
2 cloves garlic, grated or finely chopped
One 28-ounce can diced fire-roasted tomatoes, lightly drained

Directions

Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.
While the chiles cook, season the chicken with the chili powder, cumin and salt and pepper to taste.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the chorizo and cook until the fat renders, 2 minutes.
Add the sweet potatoes and yellow onion and arrange evenly in the skillet. Season with pepper and cook for 10 minutes.
Flip and cook, pressing with a spatula, until crisp, 10 minutes more.
Preheat a grill pan over medium-high to high heat.
In a saucepan, heat 1 tablespoon oil, over medium heat. Add the red onion and garlic; cook until softened, 8 minutes. Add the tomatoes, reserved poblanos and salt and pepper to taste; keep warm.
Coat the chicken with the remaining 1 tablespoon oil and grill on the hot grill pan for 5 minutes on each side.
Pile the sweet potato mixture on 4 plates, slice the chicken breasts and arrange over the potatoes. Top with the poblano-tomato sauce.

Serves 4.

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Fast & Easy Dinner: Spicy Mussels and Chorizo

partysugar — Wed, 26 Nov 2008 06:45:15 -0800

Every year, the night before Thanksgiving, I like to treat my family to a luxuriously delicious dinner. I usually choose a dish (like pasta or seafood) that is simple to make, not too rich, and has nothing to do with the traditional flavors of Thanksgiving.

Tonight I'll be serving up a huge pot of mussels. The plump shellfish is cooked in a fragrant broth of crushed tomatoes and white wine. Spanish chorizo provides a spicy meatiness to the sauce that is so scrumptious you'll want to lick the bowl!

To get the recipe - I'm pairing mine with crusty bread and a green salad - read more.

Spicy Mussels and Chorizo
From Martha Stewart

Ingredients

s3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley

Directions

Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes.
Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes.
Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
Add mussels. Cover, and continue to cook, shaking pot occasionally. Cook over high heat, stirring once, until mussels open, 2 to 3 minutes. (Discard unopened shells.) Stir in the parsley. Transfer mussels to a serving bowl. Serve immediately with crusty bread for sopping up the juices.

Serves 4.

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