- I made fresh chorizo (it's so simple, you'll wonder why you've never done it before) from The Homesick Texan's recipe. It wasn't my absolute favorite recipe--I usually follow Rene Valenzuela's recipe from the Tampa Taco Bus--but I did like the added heat and the subtle cinnamon.
- I scattered the chorizo in lumps over a baking sheet, then sprinkled about a pound of various sliced mushrooms and a few shards of sliced onion on top. Salt and a very light sprinkle of olive oil over all, then roast the whole pan at 375 for about 15 minutes. Rick Bayless says to stop there, but I like my veggies really roasted, so I stirred it up and roasted for another 15 minutes.
- I halved and hollowed out some mammoth zucchini that I'd picked up at our new amazing farm stand, sprinkled with olive oil and salt, filled the cavities with the chorizo mixture, sprinkled the top with a vinaigrette of olive oil, lime juice, and oregano, and then added a bit of grated Parmesan. Baked the whole thing for maybe 30 minutes, covered, then another 5 to brown the cheese.
Friday, June 22, 2012
A month or so before I made this, my sister called to gush over a Rick Bayless recipe for a warm salad involving chorizo roasted with mushrooms and onions. She had also made one of his soups that week, with more mushrooms and some zucchini, and it occurred to me as she talked that those things could pair really well together. So this is what I did.