Scratch Made Fries With Chorizo Poutine Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Evenly spread the frozen fries on a rimmed baking sheet. Bake until lightly browned, 15 to 20 minutes.
• While the fries are baking, brown the chorizo. Cook the chorizo in a large skillet over medium-high heat, using a wooden spoon to break it up, until browned, 7 to 10 minutes. Transfer to a paper towel lined plate to drain.
• Make the crema. Whisk together the sour cream, grated garlic and a few teaspoons of water to create a thick sauce.
• Top the fries with the chorizo, manchego, mozzarella and pimentos. Bake until the fries are golden brown and the cheese is melted and bubbly, 10 to 15 minutes. Drizzle with the crema and top with fresh parsley.

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan set over medium-high heat, add the olive oil and chorizo. Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks. Add the garlic, carrots, celery, shallots, salt, pepper and chile flakes, and saute until the onions become translucent, 5 to 6 minutes. Remove from the heat and transfer to a large mixing bowl to cool slightly. Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese. Stir well to mix everything evenly. Using a medium spoon, carefully stuff each of the piquillo peppers with the filling. Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego. Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes. Transfer to a platter and garnish with the remaining chopped parsley to serve.

Steps:

• For the duck: Remove the duck meat from the bones and discard the bones. Add the duck fat to a medium skillet over medium-high heat and cook, stirring, until warm. Add the duck meat and orange zest and fry, stirring occasionally, until heated through and slightly crispy, about 10 minutes. Remove and set aside.
• For the chorizo: Cook the chorizo in the same skillet until brown and crispy, about 10 minutes. Remove and set aside.
• For the cheese sauce: Bring the heavy cream to a boil in a medium saucepan. Turn off the heat and add both cheeses. Meanwhile, char the poblano under the broiler or on the flame of a gas grill until the skin is blackened all over, about 4 minutes. Cool, then peel, dice and stir into the sauce. Set aside.
• For the pico de gallo: Mix together the tomatoes, jalapeno, onion and cilantro in a medium bowl. Season to taste with salt and pepper.
• For the poutine: Preheat the oven to 325 degrees F.
• Layer the cheese sauce, chorizo, fries, cheese curds, duck, more cheese sauce, pico de gallo and more fries in a heatproof serving dish. Bake until heated through, about 15 minutes. Garnish with the Cotija and cilantro and serve.

Steps:

• To a small saute pan, add 1/2 cup of the canola oil and the annatto seeds. Turn the heat to medium and allow the annatto seeds to color the oil, stirring often, 2 to 3 minutes. Strain and reserve the oil.
• To a food processor, add the green onions, garlic, lime juice and zest, jalapeno, cilantro, cumin, chile flakes and some salt and pepper. Turn the food processor on and stream in the annatto-colored oil plus the remaining 1/2 cup canola oil. Process until thoroughly combined.
• Put the halibut fillets into a resealable bag and pour in the marinade. Place in the refrigerator and marinate for 20 minutes before grilling.
• Preheat the grill to medium-high heat. Remove the halibut from the marinade and place on the hot grill, 5 to 8 minutes per side.
• Butter the insides of the ciabatta rolls and place them buttered-side down on the grill, then flip. Grill the rolls until both sides are lightly toasted and crispy around the edges. Smear the inside bottoms and tops of bread with the Chorizo Mayo. On the bottom slice of bread, put a layer of pickles and red onions. Place the halibut on the onions, then top with some tomato, cabbage and the top bun. Repeat for the remaining sandwiches.
• Kosher salt and freshly ground black pepper
• Remove the chorizo from the casing. Heat the canola oil in a nonstick pan over medium heat and add the chorizo, breaking it up into small pieces with a wooden spoon as it cooks. When the sausage has browned, and the fat had rendered and the oil in pan is red, about 7 minutes, then remove from the heat and cool.
• In a mixing bowl, combine the chorizo and oil from the pan with the mayo, garlic and scallions. Season with the cilantro, lemon zest and juice and some salt and pepper. Place in the fridge until ready to use.