Chorizo Pepper Cornbread Food

MEXICAN SAUSAGE & CORNBREAD STRATA

Steps:

• In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.

CHILI CHORIZO CORNBREAD

Steps:

• Preheat the oven to 375°F. Butter a 9 x 9 inch baking dish. Set aside.
• Whisk together the cornmeal, cream corn. sour cream, milk, vegetable oil, sugar, green chilies and eggs.
• Mix in cooked and crumbled chorizo sausage, 1 1/2 cup shredded cheddar cheese, and green onion by hand.
• Pour into the baking dish and sprinkle the top with the remaining cheese.
• Bake for 45 minutes until a toothpick inserted into the center show moist crumbs. Cut into squares and serve.

CHORIZO, KALE AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 375 degrees F. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
• Add the celery, onion and bell pepper; season with 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the kale and 1/2 teaspoon salt and cook, stirring, until just wilted, about 1 minute. Add the chicken broth and bring to a simmer, then remove from the heat and let cool slightly.
• Whisk the eggs and cilantro in a large bowl. Add the cornbread, potato bread and broth mixture and gently mix until all the bread is moistened.
• Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.

CHORIZO AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

CHORIZO AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the garlic, carrots, celery and onions to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with cilantro and cotija if desired.
• Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature.
• Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, black pepper, star anise and cloves and mix well. Add the wine and sugar and mix well. Work the ancho chilie paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it.
• Store in 2-ounce portions in ziptop bags in the refrigerator for up to a week, or freeze for up to 3 months.

CORNBREAD AND CHORIZO 'CAKE'

Steps:

• Heat oven to 350ºF.
• Cook chorizo and bell peppers in large skillet until chorizo is done, stirring frequently. Drain chorizo mixture; return to skillet. Stir in cheese; set aside.
• Brush inside of 12-cup fluted tube pan or 10-inch tube pan with 1 Tbsp. butter. Add flour; shake pan to evenly coat inside of pan with flour. Invert pan, then tap bottom and side of pan to remove any excess flour.
• Empty muffin mixes into large bowl. Add eggs, peppers, 1 cup sour cream and remaining butter; stir just until blended. Spoon half the batter into prepared pan. Use back of spoon to evenly spread batter onto bottom of pan, then drag tip of spoon around center of batter to make shallow well. Spoon chorizo mixture into well. Cover with remaining batter, spreading batter to sides of pan to completely cover chorizo mixture.
• Bake 40 to 45 min. or until toothpick inserted near center of 'cake' comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto serving plate; gently remove pan.
• Spoon remaining sour cream into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle sour cream over cake. Serve warm.

CORNBREAD AND CHORIZO STUFFING

Steps:

• Make the cornbread: Preheat the oven to 425˚ F and oil a 9-by-13-inch baking dish. Combine the cornmeal, flour, sugar, baking powder and fine salt in a large bowl. Stir in the eggs, milk and vegetable oil until combined. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool, then cut into 1- to 2-inch cubes. Spread out on a baking sheet and let dry out at room temperature overnight.
• Make the stuffing: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a small bowl with a slotted spoon. Add the onion, celery, bell pepper and poblano to the skillet and cook, stirring, until tender, about 8 minutes. Add the garlic, chili powder, sage, oregano and 1 teaspoon each kosher salt and pepper and cook, stirring, 2 more minutes. Remove from the heat and let cool to room temperature.
• Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Whisk the eggs and 4 cups chicken broth in a large bowl. Add the cubed cornbread (about 12 cups) and the cooled chorizo mixture and toss to coat. (If the cornbread seems dry, add up to 1 more cup broth.) Transfer to the baking dish, dot with the remaining 2 tablespoons butter and cover loosely with foil. Bake 30 minutes, then uncover, top with the pepitas and continue baking, uncovered, until the top is golden and crisp, 30 to 35 more minutes. Top with cilantro before serving.

SPICY CORNBREAD STUFFING WITH CHORIZO AND SWEET POTATOES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35-40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
• Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7-9 minutes. Drain; transfer potatoes to a large bowl.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
• Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
• Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
• Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan-don't worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20-30 minutes longer.
• Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.

CHILE AND CHORIZO CORNBREAD

Steps:

• Preheat the oven to 350°.
• Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
• Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.

PEPPER-AND-SAUSAGE CORNBREAD DRESSING

Steps:

• Preheat oven to 375. Heat olive oil in large flat-bottomed sauté pan over medium-high heat. Add sausage and sauté until browned, approximately 10 minutes. Remove to a large bowl and set aside.
• Add onions and reduce heat to medium, then sauté until they begin to turn clear and soften, approximately 5 minutes. Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes.
• Pour vegetable mixture into bowl with sausage, add cilantro and toss to mix.
• Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.
• Pour mixture into a large roasting pan and add beaten eggs and cubed corn bread, mixing by hand. Add turkey or chicken stock to moisten, cover with aluminum foil and place in oven for 30 to 35 minutes, or until it is soft and the flavors well incorporated. For a crunchy top, remove foil for final 10 minutes of cooking. Dressing can be made ahead of time and reheated later. Add additional stock if needed, and salt and pepper to taste.