Chorizo Sloppy Joes With Kale And Provolone Food

CHORIZO SLOPPY JOES WITH KALE AND PROVOLONE

Steps:

• Make the chorizo filling for the sandwich. Set a large, high-sided skillet or Dutch oven over medium-high heat. Swirl the oil into the pan, and when it shimmers and is about to smoke, add the chorizo, breaking up the meat with a spoon. Cook the chorizo, stirring occasionally and continuing to break down its bulk, until the meat has rendered some of its fat and started to brown, approximately 10 to 12 minutes.
• Stir in the cumin, then add the bell pepper, onion and garlic, and cook, stirring occasionally, until the vegetables wilt, approximately 5 to 7 minutes. Stir in the tomatoes, 1/2 cup water and the hot sauce, and bring to a simmer, using the spoon to scrape up any browned bits on the bottom and sides of the skillet. Reduce heat to low, and simmer, stirring occasionally, until the sauce has thickened and the vegetables are very tender, approximately 20 minutes. Keep warm or let cool, then refrigerate and reheat when ready to use.
• To assemble the sandwiches, split and toast the rolls, then place 1 to 2 slices of Provolone on the bottom part of each, and divide the warm chorizo filling on top. Place equal portions of the kale on top of the filling, along with equal portions of banana peppers and olives. Sprinkle each sandwich aggressively with celery seeds, put the top part of the bread on and serve.

SLOPPY JOSE WITH CHORIZO, CHARRED POBLANOS AND AVOCADO CREMA

Steps:

• For the avocado crema: Place the cilantro, sour cream, avocado, lime zest and juice in a food processor and run until smooth. Season with salt and pepper and reserve, covered with plastic wrap pressed directly on top to keep from browning.
• For the filling: Preheat a heavy-bottomed 12-inch skillet over high heat, and then add in the oil. Add the poblano peppers, season with cumin, salt and pepper and toss to coat. Saute until the peppers are slightly soft and blistered, 5 to 7 minutes. Remove from the heat and set aside.
• In the same skillet, add the chorizo and cook over medium heat, breaking up with a wooden spoon as it cooks. Cook the chorizo until well browned and cooked through, 10 to 15 minutes. If your chorizo has extra fat you can drain it on a paper-towel-lined plate to remove excess fat and then add the chorizo back to the pan along with the salsa. If your chorizo doesn't have that much fat, just add in your salsa and keep the party going. Simmer until heated through, about 5 minutes.
• For the sandwich build: Slice, butter and toast each of the rolls until golden brown and crusty.
• Sprinkle some cheese on the bottom bun, and then a hefty spoonful of the hot chorizo. On top of the chorizo place some poblanos. Smear the top bun with lots of avocado crema and serve 'em up.

KALE & CHORIZO BROTH

Steps:

• Heat 2 tbsp of the oil in a large saucepan. Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins until the potatoes are on the brink of collapse.
• Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.

CHORIZO & KALE HASH WITH A FRIED EGG

Steps:

• Heat the oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the chorizo is golden and has released its orange oils, and the onion is soft.
• Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Stir in the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender. Scrape the bottom of the pan now and again for those all-important crispy bits.
• Meanwhile, fry or poach the eggs, then serve on top of the hash.