This appetizer was no-brainer for me. I love bread. I love cheese (especially of the goat variety). And I love chorizo. Not only is the recipe easy as can be, but it sounds and looks quite sophisticated. In other words: If you want to impress guests but don't cook very often, look no further.
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While breakfast hashes are typically chock-full of greasy bacon or sausage and potatoes, I love making hashes using leaner chorizos, such as ground turkey or chicken chorizo. Replacing russet potatoes with yams or sweet potatoes and adding kale makes this breakfast a healthier alternative to your typical hash. You can also use this hash to make breakfast burritos and tacos, or an omelet. — Julia Mueller
This recipe is from Julia’s Let Them Eat Kale cookbook. Click here for more information on the cookbook.
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Last month Jackie and I, along with a friend, spent ten days in Spain: Madrid and Andalusia. We ate consistently well, but three dinners really stood out: in Madrid at La Tasquita de Enfrente (modern takes on traditional cooking) and La Tasquería (mostly offal, handled with elegance), and, in Granada, at Bar FM (perfect seafood with minimally invasive cooking).I mention those restaurants more as enthusiastic recommendations than as background to today’s recipe, which draws on Spanish flavors but is not based on any dish we actually ate on our trip. It’s a potato side dish that soon after our return we ate with roasted monkfish; it would also have been terrific with eggs (or even in eggs: you could build a good omelette around it), and nothing should stop you from serving it with just about any not-too-powerfully-flavored main course. Just use your imaginary palate to anticipate what a potential pairing will taste like.Aim to use what used to be called “waxy” potatoes – varieties like German Butterball, one of the many fingerlings now available or even the ubiquitous Yukon Gold. In a pinch, of course you can use Russets (Idaho potatoes), but they won’t hold up quite as well as those yellow-fleshed varieties.You’ll also need two Spanish ingredients: smoked paprika (pimentón) and chorizo. Pimentón is a useful thing to have around (keep it in the freezer, please); look for Pimentón de la Vera Dulce, la Vera referring to the place of origin and dulce to its mildness: you can always add heat using other chilies if you want it. And for the chorizo, look for Spanish-style chorizo, but not the dried, salami-like slicing varieties: You’ll want the fresh ones used for cooking (for instance in paella and other rice dishes). There are a few brands out there; a good one is Despaña (either their traditional links or the skinnier chistorra). Another fine on-line source is La Tienda.Between the chorizo and the smoked paprika, the Spanish flavors here are unmistakable – blatant, even. Much of the dish (frying the chorizo mixture and boiling the potatoes) can be done an hour or two ahead. My only caveat is this: When you’re tasting the chorizo mixture, try not to eat it all.
If you're in the mood for a weekend project, this is a fun recipe to try. Have you ever thought of making chorizo from scratch? Here's how to do it. There's nothing terribly difficult in terms of technique, so don't be intimidated. With a bit of planning, you'll be able to enjoy chorizo tacos, with all the homemade fixings.See all taco recipes.
If you’re looking for more ways to eat squash this fall, this delicious casserole from the Donna Hay Cookbook is a must-try. It calls for Kent pumpkin but if you can’t find that particular variety you could easily substitute a similar squash. The balance of spicy chorizo, sweet caramelized onion relish, and tangy goat cheese makes this dish a welcome addition to any meal.Click here for more of our best frittata recipes.
Chorizo is a magical ingredient, the kind of thing that makes your food taste way more accomplished without asking anything of you beyond just buying it. D’Artagnan sells a good-quality chorizo that is readily available; just make sure you’re buying Spanish chorizo, which is already cooked, and not Mexican chorizo, which is raw. You can expand or contract this dish based on your needs: Feeding a bigger crowd? Double the amounts. Feeding just yourself? Cook as much chorizo and shrimp as you’d like to eat. It’s really that simple.