Chorizo and Ramp Pizza

27 04 2015

I recently enjoyed a tasty chorizo and ramp pizza at Michael Symon’s Lolita restaurant. When I received ramps in our CSA grab bag this past week I knew instantly I’d be recreating that Lolita pizza! Thanks for the idea, Michael!

Chorizo and Ramp Pizza

The following makes one pizza (compliments of This Girl’s Gotta Eat):

  • Ground chorizo
  • Whole wheat pizza dough
  • Cornmeal
  • Extra Virgin Olive Oil
  • Ricotta
  • Fresh basil
  • Salt and pepper
  • 1 shallot, sliced
  • Ramps
  • Sharp white cheddar cheese, shredded
  • Eggs
  • Hot sauce for garnish, optional

Preheat oven to 450.

Brown the chorizo in a skillet until just cooked through. Remove from heat and set aside.

With some cornmeal on your counter, roll out the pizza dough to your desired thickness.

Put a little cornmeal on a pizza stone, then carefully transfer the rolled out dough onto the pizza stone and brush with olive oil. Bake the crust for 5-7 minutes. Remove from the oven to add your toppings.

Mix a little ricotta with olive oil and chopped basil. Season with salt and pepper to taste. Eyeball it, you just need enough ricotta to spread on the pizza to create a sauce.

Spread the ricotta evenly on the pizza dough. Top with cooked chorizo and the sliced shallots. Use as much of each ingredient as you like.

Return to the oven and bake for 5 minutes or so. Remove and add the ramps and shredded cheese, again as much as you like of each. Return to the oven to finish baking, another 5 minutes or so. Just keep an eye on the oven to make sure everything is cooked through, hot and the cheese has melted. Remove from the oven.

Fry up some eggs to your desired likeness, I recommend one egg per slice of pizza and making sure to leave it runny to help create a sauce.

Slice pizza and serve each slice with a fried egg on top and hot sauce if desired.

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Sweet and Spicy Chorizo Chili

26 01 2015

Tonight’s dinner paired zesty chorizo with sweeter veggies like carrots and corn, along with ginger beer, creating a unique chili recipe that offers a sweet beginning with a spicy finish. I’m betting this will be equally delicious, if not better tomorrow after it’s had time to sit!

Sweet and Spicy Chorizo Chili

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 1 cup dried red kidney beans
  • 1 dried bay leaf
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2-3 garlic cloves, minced
  • Kosher salt
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 lb bulk chorizo
  • 1 bottle (12 oz) ginger beer (I used a low-calorie option)
  • 1 pint chopped tomatoes
  • 1 cup reduced-fat, low-sodium chicken stock
  • 2 cups fresh or frozen corn
  • Lime wedges
  • Sour cream
  • Shredded Mexican cheese blend

Rinse the beans well, then add to a large bowl with 3 cups of water. Let the beans soak for 6-8 hours, or overnight. Drain the beans, rinse and add to a medium saucepan with 3 cups of water and a bay leaf. Bring to a boil over medium heat, then reduce to low, cover and cook for 45 minutes to an hour. Stir occasionally. Strain the beans and discard the bay leaf, and set the beans aside until later.

Heat the oil in a large pot over medium heat. Add onions and carrots and cook for 3-4 minutes until they begin to soften. Season lightly with salt. Then add the garlic, chili powder and cumin and cook for another minute, stirring to toast the spices. Deglaze the pan with a little of the ginger beer, one good turn of the pan, and cook for a minute or two. Reserve the rest of the beer for later. Next, add the chorizo and brown, breaking up with a wooden spoon into small pieces. Once the chorizo is cooked through, add the tomatoes, cooked beans, the rest of the beer and the chicken stock. Bring to a boil, reduce to low and cover. Cook chili for 1 to 1 and a half hours, stirring occasionally. During the last 20 minutes, add the corn and remove the lid. Let the chili stand for 5 minutes or so off the heat before serving.

Garnish with lime wedges, sour cream and cheese. If you like it spicier, just serve with some hot sauce as well.





Chorizo With Black Beans and Cheddar Polenta

13 06 2014

Tonight’s yummy Mexican dinner was made with nearly all Fresh Fork Market ingredients from our share this week, and was a labor of love! While not too complicated, there are multiple parts to this which did take some time. Like the black beans for instance….I used dried for the first time and am now converted! The most time-consuming part of making dried beans is soaking them, so just plan ahead, and either soak overnight or in the morning before you head to work.

Chorizo with black beans and cheddar polenta

The following serves 2-4 (compliments of This Girl’s Gotta Eat):

  • 1 cup organic dried black beans
  • Water
  • 1/2 Tbsp ground cumin
  • 1/2 Tbsp dried oregano
  • 2 dried bay leaves
  • 3 smashed garlic cloves
  • 1/4 cup onion, chopped
  • 1 can (4 oz) diced green chilies
  • Juice of 1 lime
  • 1 pound bulk ground chorizo
  • 1 bell pepper, whatever color you like, chopped
  • 1 small onion, chopped
  • 2-3 garlic scapes, chopped or garlic cloves minced
  • 1 small head fresh spinach leaves
  • 2 cups low-sodium, reduced-fat chicken broth, plus more for deglazing
  • 1/2 cup corn meal
  • 1/4 cup reduced-fat cheddar cheese, shredded
  • Fresh chopped cilantro
  • Fresh salsa
  • Corn crackers or tortilla chips for garnish

Rinse black beans well, in a strainer. Soak 1 cup of dried beans in 3 cups of water for 6-10 hours. You can either do this overnight, or in the morning before you head to work. After 6-10 hours, drain the beans, add to a medium pot and add 3 cups of water or chicken stock and bring to a boil. Add the cumin, oregano, bay leaves, smashed garlic cloves, and 1/4 cup chopped onion. Cook over medium heat for 60 minutes, or until tender, stirring occasionally. If your liquid starts to evaporate before the beans are done, just add some more water or stock. During the last 5 minutes of cooking, add the diced chilies, juice of 1 lime and salt to taste.

Start the chorizo part after the beans have been cooking for about 30 minutes. In a large cast iron skillet, heat a little olive oil over medium-high heat and add the small chopped onion and bell peppers. Saute for a few minutes until beginning to softened. Add the garlic scapes or garlic, cook until fragrant about a minute. Add the chorizo, breaking up with a wooden spoon. Saute until the meat crumbles and starts to get a nice brown on it, stirring occasionally. Deglaze the pan with a little chicken stock, a turn or two of the pan. Be sure to scrape up any brown bits that have formed on the bottom of the pan. Add spinach to the chorizo and cook until wilted. Season lightly with salt to taste.

Next make the polenta, just note it cooks fast. Also note this portion is for about 2 people. Bring 2 cups chicken broth to a boil. Slowly whisk in the corn meal. Reduce heat to low and continue to whisk the polenta constantly for 5 minutes. Remove from heat and vigorously stir in the cheddar cheese until fully melted and incorporated.

Right before serving, garnish both the chorizo mixture and the black beans with some chopped cilantro.

To serve, dish out the polenta, the black beans and the chorizo mixture onto plates. Top with a dollop of fresh salsa and some corn crackers or tortilla chips for some crunch and for scooping.





Potato, Chorizo and Cheese Quesadilla With Avocado-Yogurt Crema

7 05 2012

In my last post for Potato, Chorizo and Cheese Casserole I mentioned this casserole would also make a great filling for quesadillas. So in true resourceful fashion, I turned leftovers into tonight’s dinner….quesadillas. The addition of the avocado-yogurt crema totally made the dish!

Potato, Chorizo and Cheese Quesadilla With Avocado-Yogurt Crema

The following serves 2:

  • 4 flour tortillas, fajita style
  • Leftover potato and chorizo casserole
  • Extra mexican shredded cheese
  • 1/4 cup plain Greek yogurt
  • 2 Tbsp chopped fresh cilantro or parsley
  • 1 Tbsp olive oil
  • 1 or 2 cloves of garlic, smashed
  • 1 avocado, pitted and peeled
  • 1 lime, zest and half the juice
  • Salt and pepper to taste
  • Dash of cayenne pepper

Preheat oven to 400 degrees.

Reheat the potato and chorizo casserole in a large saute pan with a little olive oil over medium heat. As it warms through, mash it with a potato masher. Divide the potato and chorizo mixture equally between two tortillas (I like to build and cook these on a pizza stone). Top with some shredded cheese and place another tortilla on top and firmly press down. Bake on the pizza stone in the oven until the tops start to crisp, then flip and continue baking until the bottoms start to crisp.

For the avocado-yogurt crema: Puree yogurt, cilantro or parsley, oil, garlic, avocado and zest and lime juice until smooth. Season with a little cayenne, salt and black pepper. Mix well and adjust seasoning to your liking. Store in the fridge until ready to serve.

Remove tortillas from oven and let cool for a few minutes before cutting. Serve along with the avocado-yogurt crema and a salad if desired. The salad I made shown above was with romaine lettuce, parsley, lime juice, olive oil, garlic powder and a little salt.





Potato, Chorizo and Cheese Casserole

5 05 2012

I found a sauteed potato and chorizo recipe from Food Network’s Marcela Valladolid, made some of This Girl’s tweaks to turn it into a casserole, and brought it as a side dish for a Cino de Mayo party. This potato casserole would be a great addition to a brunch menu or a good stuffing for tacos or quesadillas too!

Potato, Chorizo and Cheese Casserole

The following serves 6-8:

  • 1 Tbsp vegetable oil
  • 10 ounces Mexican pork chorizo, casings removed (I used 5 sausage-sized links, about 1.25 lbs total)
  • 1 yellow onion, diced
  • 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled (I used 14 Idaho potatoes instead)
  • 1 poblano pepper, diced
  • 1 anaheim or banana pepper, diced
  • 1 clove of garlic, smashed
  • Kosher salt and fresh ground black pepper
  • 2 cups shredded monterey jack cheese or Mexican cheese blend

Preheat oven to 350 degrees.

Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat.

Add the onions, peppers, garlic and boiled potatoes and saute until brown, about 12 minutes. Season with salt and pepper to taste.

Transfer half the potatoes to a casserole or baking dish, top with half the chorizo and 1 cup of cheese. Next add the rest of the potatoes, the rest of the chorizo and the final 1 cup of cheese. Bake covered in the oven 10-15 minutes or so, then uncover and continue baking until cheese is fully melted and crisp.

Additional This Girl tip: When making this dish again, I wouldn’t boil the potatoes first. They started to fall apart once sauteed. Next time, I would saute them raw to get the nice crunch I was looking for.