Café Pasqual's Housemade Chorizo
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Katharine Kagel, the chef and owner of Café Pasqual's, adds this zingy Mexican-style pork sausage to scrambled eggs or tofu, quesadillas, dips, soups, pizza and other dishes.
Makes 2 pounds.
2 pounds pork butt, cut into 2-inch cubes
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1 teaspoon stemmed and crumbled
chile de arbol
½ teaspoon ground cinnamon
2 tablespoons medium-hot red chile powder
2 tablespoons paprika
1 teaspoon dried oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
• Put all the ingredients into the bowl of a food processor that is fitted with a steel blade. Pulse the machine until the mixture is well processed. Sauté a tablespoon of the chorizo in a small sauté pan until browned, then test for flavor. Adjust the seasonings in the uncooked portion. Store unused chorizo in serving-size portions in sealed plastic freezer bags for up to 2 months.
From
Cooking with Café Pasqual's
by Katharine Kagel.
Red Flannel Hash from Harry's Roadhouse
Serves 4
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1 cup diced onions
1 cup diced carrots
1 cup diced turnips and/or parsnips (optional)
1 cup diced beets
2½ cups diced potatoes
4 cups diced corned beef
2 tablespoons butter
1 tablespoon salt
¼ tablespoon pepper
¼ teaspoon thyme
½ cup heavy cream
4 poached eggs
• Blanch all of the vegetables, except onion, separately in salted water until tender but still firm.
• Heat a cast-iron pan. Add butter and sauté onion until soft. Add corned beef and cook for a few minutes, and then add vegetables and seasoning. Cook for a few minutes more and then fold in cream. Cook for 2 or 3 minutes more and taste for seasoning. Top with poached eggs and serve.
Bert's la Taquería Tequila Sauce Tenderloin
1 onion, sliced
2 poblano peppers, cleaned and sliced
2 tablespoons butter
2 beef tenderloins of approximately 6 to 8 ounces
Salt (as needed)
Black peppercorns, cracked
2 tablespoons clarified butter
2 ounces tequila gold
4 ounces asadero or Chihuahua cheese
• In a pan at medium temperature, sauté the onion and poblano peppers in butter until caramelized.
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• Meanwhile, season the tenderloins with salt and peppercorns on each side.
• Sauté the tenderloins in the clarified butter over high heat for 3 to 4 minutes on each side.
• Remove the pan from the heat. (At this time, add the caramelized onion and poblano peppers.) Pour the tequila over the tenderloins, return the pan to the heat and flambé. When the flames subside, remove the tenderloins from the pan and keep them warm on a plate.
• Add the cheese to the pan. Bring to boil and reduce for approximately 3 minutes over high heat.
• Pour sauce over the tenderloins and serve immediately.
