CHORIZO AND CORNBREAD STUFFING
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
- Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.
CHORIZO DRESSING WITH LEEKS
The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result. It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo. You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it. Just pull off the foil for the last few minutes to allow the top to crisp.
Provided by Sam Sifton
Categories stuffing and dressing, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Generously butter one or two large sheet pans. Spread the bread pieces out on the pan or pans. Bake in the oven, tossing occasionally, until well toasted, about 15 to 20 minutes, rotating the pans and turning the bread about halfway through. Remove sheet pans and allow to cool.
- Place a large skillet over medium heat and swirl the olive oil into it. When it shimmers, add leeks, salt, black pepper and red pepper, and cook, stirring occasionally, until leeks have softened, about 10 to 15 minutes. (If the leeks begin to stick to the pan, you can add a couple tablespoons of water here to prevent them from burning.) Add chorizo and continue to cook, stirring occasionally, until it softens and begins to redden the leeks, an additional 5 to 7 minutes. Add vinegar to the pan to deglaze it, cook for a minute or so, then dump mixture into a large bowl.
- Add smoked paprika and oregano, mix well, then tear and crumble the toasts into bite-sized pieces, add them to the bowl and stir to combine. Add turkey or chicken stock, a cup at a time, mixing as you go, until the dressing is moist but not entirely wet. Melt 3 tablespoons of the butter, drizzle it over the bread mixture, and gently fold to combine.
- Transfer the dressing to a well-buttered 9-by-13-inch baking pan and bake in the oven for 45 to 50 minutes, until crusty on top and at the edges. Add a little more turkey stock as needed to keep it from drying out.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 682 milligrams, Sugar 6 grams, TransFat 0 grams
CHORIZO-LEEK CREPES WITH SOUR CREAM AND CHIVES
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine flour, milk, water, eggs, olive oil or melted butter, and salt. Puree or blend until smooth. Pour batter into a pitcher or container with a pouring lip (or leave in blender jar). Cover with plastic and refrigerate for at least 30 minutes, (optional).
- Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add leeks and saute 5 minutes, until tender. Add chorizo and cook 3 to 5 minutes, until heated through. Remove mixture from pan and set aside. Cover with foil to keep warm.
- Return skillet to medium heat.
- For each crepe, add 2 tablespoons batter to pan. Lift the pan off the heat and tilt and rotate it so that the batter forms an even, very thin layer. Cook until the top is set and the bottom is golden (about 30 seconds to 1 minute). Using your fingers, flip crepe and cook 30 seconds, until second side is lightly browned. Transfer crepe to layers of waxed paper and repeat with remaining batter.
- Roll crepes with chorizo-leek filling. Garnish with sour cream and chives.
ROASTED CONCERTINA SQUID WITH GRILLED LEEKS AND A WARM CHORIZO DRESSING
I think this is a great, robust, spicy, exciting dish. The flavors from the chorizo dressing along with the grilled leeks and fennel are just incredible.
Provided by Jamie Oliver
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To achieve the beautiful concertina effect, take a squid and place a large chef's knife flat inside it. Using a second knife, slice the squid across into 1/4-inch slices, as if you're cutting it into rings. You won't be able to cut all the way because of the other knife.
- Light your barbecue or preheat a griddle pan to hot. Preheat your oven to maximum.
- Parboil the baby leeks for 3 minutes in a pan of boiling salted water, drain in a colander and let them steam dry. Dress them with some olive oil and a pinch of salt and pepper. Cook the leeks on the barbecue or in the griddle pan on both sides until nicely marked, then add the fennel wedges and chargrill these dry on both sides until they are also marked. Add the radicchio leaves and dry grill these on both sides to wilt them - 30 seconds on each side should do. Put the leeks, fennel and radicchio into a large bowl - they might look a bit sad, but don't worry because you're going to pep them up!
- For the chorizo dressing: Heat a frying pan with a couple of glugs of olive oil. Fry the chorizo until the fat renders out, add the rosemary and garlic, toss and take off the heat after 30 seconds. Add the balsamic vinegar and half the lemon juice to the pan, mix and put to 1 side.
- Drizzle some olive oil over each squid, sprinkle with salt and pepper and toss well. Preheat an ovenproof pan on the stove top, pour in some olive oil and toss the reserved tentacles in the oil for 1 minute. Add all 4 squid and whack the pan in the preheated oven for a few minutes or until cooked and lightly browned.
- Pour the chorizo dressing over your chargrilled veggies and add a good squeeze of lemon juice. Take the squid out of the oven. Serve each of your guests a nice pile of the dressed veggies, a concertina squid, some tentacles and half a lemon. Sprinkle over some of the reserved herby fennel tops and tuck in!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
EASY CHORIZO STUFFING
Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.
Provided by Yoly
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
- Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g
EMERIL LAGASSE CHORIZO STUFFING
Provided by Emeril Lagasse
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.
CHICKEN WITH CHORIZO & LEEKS
This Spanish-style dish is full of flavour and can be made ahead
Provided by Xanthe Clay
Categories Buffet, Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 10
Steps:
- On the hob, heat the olive oil in a large frying pan. Season the chicken pieces, then fry, in batches, until golden brown on both sides. Lift out and set aside.
- Pour all but 3 tbsp fat from the pan, add fennel and chorizo, then cook, stirring, until the fennel is soft and lightly coloured. Add leeks, cook until soft. Add garlic and paprika, cook for 1 min more, then pour in the sherry. Let it bubble for 1 min, stirring well, taste, then season.
- Heat oven to 180C/160C fan/gas 4. Pour the mix into 2 ovenproof dishes. Scatter tomatoes over, then arrange the chicken on top. Cover with foil, then cook for 20 mins, until the chicken is cooked through. During cooking, check and add a little water if it seems to be getting dry.
- Turn the oven up to 200C/180C fan/gas 6. Uncover the chicken and season the skin with salt and pepper. Bake for 20-30 mins until the chicken is heated through and the skin is crisp. Rip the coriander leaves over the top and serve straight away.
Nutrition Facts : Calories 329 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.96 milligram of sodium
LEEK, MANCHEGO & CHORIZO TART
Make the most of leeks and combine them with punchy chorizo, sweet smoked paprika and manchego in this savoury tart, made with a homemade pastry case
Provided by Esther Clark
Categories Dinner
Time 1h25m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Tip the flour, ¼ tsp salt and the butter into a food processor and pulse to fine breadcrumbs. Add the egg yolks and 2 tbsp ice-cold water and pulse again until the mixture clumps, adding up to 2 tbsp more water if needed. Tip onto a lightly floured surface and bring together into a disc with your hands, then wrap tightly and chill for 30 mins.
- Roll the chilled pastry out on a lightly floured surface into a 30cm round. Use it to line a 22cm fluted tart tin, leaving any excess overhanging the rim, then chill for 30 mins more. Line the pastry case with baking parchment and baking beans and bake for 15 mins. Remove the beans and parchment and bake for 10 mins more. Leave to cool, then trim away any excess pastry using a serrated knife.
- Heat a large frying pan over a medium heat and fry the chorizo for 5 mins until beginning to crisp up. Remove to a bowl with a slotted spoon and set aside. Fry the leeks in the residual chorizo oil with a pinch of salt for 10-15 mins until softened, adding a pinch of paprika in the last minute. Remove from the heat and leave to cool for 15 mins.
- Whisk the eggs, cream, most of the cheese and chives and some seasoning together. Spread the leek mixture into the base of the tart case, then gently pour over the egg mixture. Scatter with the remaining cheese, chives and paprika. Bake in the centre of the oven for 15-20 mins, then remove and leave to cool for 15 mins before serving with a green salad.
Nutrition Facts : Calories 442 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium
LEEK, BUTTER BEAN & CHORIZO GRATIN
Use up slightly stale bread to make the crunchy topping for this easy bake
Provided by Good Food team
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil, fry the chorizo for a few mins until slightly crisp, then scoop out, leaving the oil behind. Add the leeks and half the garlic; cook for 5 mins until soft. Pour in the sherry, beans and stock. Season, then bubble for 5 mins.
- Meanwhile, blitz the bread to coarse crumbs with the remaining garlic. Tip the leek mixture into an ovenproof dish, stir in the chorizo and scatter over the crumbs. Bake for 10 mins until golden, then serve with crusty bread.
Nutrition Facts : Calories 275 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Protein 15 grams protein, Sodium 2.41 milligram of sodium
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- Preheat the oven to 350°. In a large roasting pan, toast the brioche for 15 to 20 minutes, stirring occasionally, until golden and dry. Transfer the cubes to a large bowl.
- In a large skillet, heat the oil. Add the chorizo, onion and garlic and cook over moderately low heat, stirring frequently, until the onion is softened, 8 to 10 minutes. Tilt the pan and spoon off the fat. Add the tomato and paprika to the skillet and cook over moderate heat for 3 minutes. Add the wine and boil until nearly evaporated. Add the mixture to the brioche cubes, along with the parsley and thyme.
- In a bowl, whisk the stock with the eggs and season lightly with salt and pepper. Pour the mixture over the brioche and toss well.
- Transfer the stuffing to a large, oiled baking dish and cover with foil. Bake for 45 minutes. Uncover and bake for 20 minutes longer, until golden and crisp on top. Let the stuffing rest for 10 minutes and serve.
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