Grilled Salmon with Chorizo and Fingerlings

From Cooking Light



Ingredients:
Cooking spray
1/4 cup minced shallots
2 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth, divided
3/4 pound fingerling potatoes, cut into 1/2-inch pieces
2 ounces Spanish chorizo sausage, diced
3/4 teaspoon kosher salt, divided
2 1/2 cups baby spinach leaves
1 teaspoon Spanish smoked paprika
4 (6-ounce) salmon fillets
1 tablespoon extra-virgin olive oil

Directions:
1. Prepare grill to medium-high heat.

2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring frequently. Add 1/4 cup chicken broth. Cover, reduce heat, and cook 3 minutes or until shallots are tender. Stir in remaining 1 1/4 cups broth, potatoes, and chorizo; bring to a simmer. Simmer 20 minutes or until potatoes are tender; stir in 1/4 teaspoon salt. Add spinach to pan; cover. Remove from heat; stir to combine. Keep warm.

3. Sprinkle remaining 1/2 teaspoon salt and paprika evenly over fillets. Lightly coat fillets with cooking spray; arrange fillets in a single layer, skin side up, on grill rack. Grill 2 minutes. Rotate fillets a quarter turn on the same side; grill 3 minutes or until well marked. Turn fillets over; grill 5 minutes or until desired degree of doneness.

4. Place 1 fillet in each of 4 shallow bowls; ladle 3/4 cup potato mixture over fish. Drizzle 3/4 teaspoon oil over each serving.

Comments:
I (of course) didn't have any of the salmon, but the potato/chorizo/spinach part of the dish was wonderful. The broth thickens into a great sauce and the chorizo gives it just the right amount of spicy undertone. Adam said the salmon was good too.

Red Rice with Chorizo

From Everyday with Rachael Ray



Ingredients:
1 tablespoon vegetable oil
8 ounces chorizo, sliced 1/4 inch thick
1-1/2 cups long-grain white rice
1-1/2 cups red salsa
2 cups thawed frozen corn
One 15-ounce can sliced large black olives
1/2 cup chopped fresh cilantro

Directions:
1. In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the rice and stir for 1 minute to coat. Stir in 1-1/2 cups water and the salsa and bring to a boil, stirring once or twice. Cover the pot and simmer on low heat for 20 minutes.

2. Fluff the rice and stir in the corn. Remove from the heat, cover and let stand for 5 minutes. Stir in the olives and cilantro.

Comments:
I swapped some black beans for the olives because, while Adam claims to "hate" beans, he "hates" beans a whole lot less than he hates olives. I also left out the cilantro. It took about 25 or 30 minutes for my rice to cook completely, but other than that the recipe worked well. Nice flavors. Adam's comment (I mean aside from the "eww, beans" one) was "needs more chorizo." So there you go.

Tortilla Bread Pudding

From Everyday with Rachael Ray



Ingredients:
2 cups frozen corn kernels, thawed
1 tablespoon vegetable oil
1 large onion, chopped
6 ounces cured chorizo sausage, finely chopped
3 eggs
1 1/2 cups whole milk
4 large flour tortillas (about 9 inches), ground into coarse crumbs
Salt and pepper
2 scallions, thinly sliced

Directions:
1. Preheat the oven to 400°. Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.

2. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.

3. In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla crumbs. Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.

Comments:
A pretty easy dish to throw together. I used whole wheat tortillas, which I can never find in a large size, so I just used 6 medium ones and it seemed to work ok. Both Adam and I liked this one a lot.

P.S. Oh my God, I just typed "Gorilla Bread Pudding" up there as the title and almost posted it. Where did that come from? I must be more tired than I thought...

Chorizo Quiche

From a special section of Everyday With Rachael Ray



Ingredients:
Nonstick Cooking Spray
1 1/2 cup all-purpose flour, plus more for rolling
1/4 tsp salt
8 tbsp cold, unsalted butter, cubed
6 ounces raw chorizo, casings removed
5 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1 1/2 cups grated Emmenthal cheese
1 cup diced boiled potato

Directions:
Spray a 9" glass pie dish with nonstick cooking spray. Mix the flour and salt in a food processor. Add the butter and pulse to form a coarse meal. With the motor running, add 6 tbsp cold water in a slow stream, processing until the dough comes together. Then gather the dough into a ball and transfer to a floured surface. Roll out to form a 12" round, then transfer to the prepared dish. Crimp the edges to make a decorate border, removing any excess dough. Freeze for 20 minutes.

Preheat the oven to 425. Line crust with foil and fill with uncooked dried beans. Bake for 15 minutes. Remove the foil and beans and continue to bake for 5 minutes, or until golden brown. Remove and let crust cool completely, but leave the oven on. Cook the chorizo in a dry, medium-sized heavy saute pan over medium heat for 8 minutes, or until dry and crisp. Let the chorizo cool on a paper towel-lined plate. Whisk eggs, milk, and cream in a large bowl. Mix in the chorizo, cheese, and potato. Pour mixture into the crust. Bake for 35 minutes or until the filling is puffed and a knife inserted into the center comes out clean. Serve hot or at room temperature, cut into wedges.

Comments:
Pfft, who am I kidding? Frozen pie crust, for sure. I even remembered to take it out of the freezer yesterday so it was all ready for me. Go me! This was pretty simple to assemble. We don't have raw chorizo readily available so I just took the pre-cooked stuff, cut it into small pieces, and crisped it up in a pan. I subbed mozzarella for the Swiss also. I probably should have cooked it a little longer (the middle was still a little runny), but we were hungry. :)

Smoky Red Rice and Chorizo with Black Beans

From Everyday with Rachael Ray



Ingredients:
1 3/4 cups chicken broth
1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
1 cup white rice
1 cup drained piquillo peppers or 2 roasted red peppers
1/3 cup flat-leaf parsley, finely chopped (a generous handful)
1 teaspoon smoked paprika
One 3/4- to 1-pound package Spanish chorizo, cut on an angle into 12 slices
2 serrano chiles, seeded and chopped
1 small onion, chopped
2 cloves garlic, chopped
One 15-ounce can diced fire-roasted tomatoes, drained
One 15-ounce can black beans, rinsed
Salt and pepper

Directions:
In a pot, bring the chicken broth and EVOO, 1 turn of the pan, to a boil. Add the rice, cover, lower the heat and simmer for 15 minutes.

Using a food processor, puree the piquillo peppers. Stir the puree into the rice along with the parsley and paprika. Cover, turn off the heat and let stand for 5 minutes.

Meanwhile, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, turning, about 2 minutes on each side. Transfer to paper towels to drain. Add the chiles, onion and garlic to the skillet and cook until tender, about 5 minutes. Stir in the tomatoes and beans; season with salt and pepper.

Serve the rice in shallow bowls topped with the beans and chorizo.

Comments:
Mark this day down in the record books. I actually bought and used a serrano chile. Yes, really. I was impressed with me too. I did leave out the piquillos though so it was more like "slightly pink rice" rather than "red rice". I can't try too many new things at one time. That'd be scary.

Anywho! This was pretty good. I did eat a couple pieces of chorizo even though it's not really my thing. Overall, not too spicy. But still a little much for my wussy taste buds. Adam didn't get the whole effect since he was preoccupied with cable connectivity problems tonight. Hopefully he'll try some leftovers. Ha.

Adam Cooks: Tortilla with Chorizo

From Angie Ketterman via Foodnetwork.com



Ingredients:
1/4 cup extra-virgin olive oil
1 medium yellow onion, sliced
1 red pepper, roughly chopped
1 (7-ounce) package pre-cooked chorizo, thinly sliced
1/2 pound red potatoes, cubed, boiled until tender and drained
1 garlic clove, minced
3 tablespoons chopped cilantro leaves
1 teaspoon kosher salt, plus 1 pinch
1/2 teaspoon freshly ground black pepper
12 eggs

Directions:
Preheat oven to 450 degrees F.

Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.

In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.

When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.

Remove from oven. Cut into wedges. Serve warm or at room temperature.

Comments:
Another great Adam cooks night. I wasn't a big fan of the sausage, but after I picked them all out and put them on Adam's plate it was all good. It was a heck of a time getting the cast iron skillet clean though. Whew!