Brussels Sprouts With Chorizo Food

BRUSSELS SPROUTS WITH CHORIZO

Steps:

• In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.
• Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about 2 minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.
• Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring, until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.
• Add garlic and pimentón and stir to coat. Return chorizo to pan and cook, stirring, 2 minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.

CHORIZO & ALMOND BRUSSELS

Steps:

• Bring a large pan of salted water to the boil. Cook the Brussels sprouts for 2 mins, then drain and leave to steam-dry. Meanwhile, put the butter and chorizo in a large frying pan over a medium heat for 5 mins until the butter caramelises and smells nutty, and the chorizo begins to brown. Tip in the sprouts and fry for 5-6 mins over a high heat until they're tender, starting to crisp and are coated in the browned butter. Once the sprouts are cooked, toss in the blanched almonds.

BRUSSELS SPROUT LEAVES WITH CHORIZO AND TOASTED ALMONDS

Steps:

• Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop.
• Cook chorizo in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and chorizo is crisp, about 5 minutes. Transfer chorizo to a small bowl and wipe skillet clean (don't skip this step or the reddish-brown chorizo drippings will make brussels sprouts look muddy).
• Heat oil in same skillet over mediumhigh and cook garlic and thyme, stirring occasionally, until garlic is fragrant and golden, about 1 minute. Working in batches, add brussels sprout leaves, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until leaves are browned in spots and tender, 8-10 minutes.
• Remove from heat and add vinegar, almonds, and chorizo; toss to combine. Season with salt, pepper, and more vinegar, if desired.

PAN-FRIED SPROUTS & CRUNCHY CHORIZO CRUMBS

Steps:

• Tip the bread into a food processor and pulse into crumbs. Add the chorizo and pulse again to combine. Heat a little of the oil in a large frying pan, and cook the chorizo crumbs gently for 20 mins, drizzling with more oil if the pan becomes dry, until the chorizo has released its fat and becomes crisp and the crumbs are toasted. Scoop out onto a plate. Will keep in an airtight container at room temperature for up to a day.
• Heat the butter in the frying pan until foaming, then cook the sprouts gently for 15 mins, turning occasionally until golden and slightly charred. Toss in the crumbs and cook for a minute to heat through, then serve.

BRUSSELS SPROUTS WITH CHORIZO

Steps:

• 1. Heat a 6-qt. pot of salted water to a boil. Add the Brussels sprouts and cook until just tender, 6 minutes. Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water; let sit for 5 minutes. Drain Brussels sprouts and pat dry with paper towels; set aside.
• 2. Heat 1 tablespoons of the oil in a 12" cast-iron skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Add the onions and cook, stirring occasionally, until golden brown and soft, about 8 minutes. Add the garlic and cook until soft, about 2 more minutes. Transfer chorizo mixture to a bowl. Increase heat to high and add the remaining oil and the reserved Brussels sprouts; cook, flipping once or twice, until the Brussels sprouts are browned and tender, about 8 minutes. Stir in the reserved chorizo mixture and season with salt and pepper.

SAUTEED BRUSSELS SPROUTS WITH CHORIZO

Steps:

• To a large pot of boiling salted water add the Brussels sprouts and cook for 10 minutes, remove with a slotted spoon and drop into a bowl filled with ice and water, after 5 minutes strain and set aside.
• In a large saute pan over a medium flame heat the olive oil. When it begins to smoke, add the chorizo, and cook until it becomes crispy and has rendered some fat. Add the onion and garlic and cook until the onion is translucent, increase the flame to high and add the Brussels sprouts and cook for an additional 3 minutes.
• Add the chicken stock and cook for 5 minutes, or until the liquid has reduced to approximately 1/4 cup, add the butter and cook for 3 more minutes, season with salt and pepper and serve in a large bowl.