Manchego And Chorizo Stuffed Piquillo Peppers Food

STUFFED PIQUILLO PEPPERS

Steps:

• For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
• In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
• Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
• For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
• To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.

PIQUILLO PEPPERS STUFFED WITH CHORIZO AND MANCHEGO

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan set over medium-high heat, add the olive oil and chorizo. Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks. Add the garlic, carrots, celery, shallots, salt, pepper and chile flakes, and saute until the onions become translucent, 5 to 6 minutes. Remove from the heat and transfer to a large mixing bowl to cool slightly. Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese. Stir well to mix everything evenly. Using a medium spoon, carefully stuff each of the piquillo peppers with the filling. Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego. Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes. Transfer to a platter and garnish with the remaining chopped parsley to serve.

SERRANO PIQUILLO MANCHEGO PANINI

Steps:

• Preheat your panini press or sandwich maker or nonstick skillet.
• Arrange the bread slices on your cutting board. Place 1 slice of cheese on top of 2 of the bread slices; sprinkle the chopped piquillo peppers on top of the cheese. Top that with the 2 slices of ham, and finish it off with the last slices of cheese. Top with remaining bread -- no need for butter! Arrange the sandwiches in your sandwich maker or panini press; cook until the outside is golden brown and the cheese has melted. If using a nonstick skillet, once the sandwiches are in the pan, top with a piece of foil and then pop a tea kettle half filled with water on top of the foil. This will weigh the sandwiches down and give you that panini effect without a machine. If using a skillet, you'll have to flip the sandwiches.

MANCHEGO CHORIZO PUFFS

Steps:

• Preheat oven to 450f degrees.
• On floured surface, unroll pastry. Roll out to approximately a 10 inch square, about 1/4 inch thick. Using a 3 inch round cutter, cut out 16 rounds, gathering and re-rolling scraps as necessary.
• In a bowl , mix chorizo with cheese;.
• place scant 1 tablespoon in center of each round.
• Lightly brush edges with water; fold pastry over to create half moon shapes. Pinch edges to seal.
• Place on parchment paper-lined rimmed baking sheet.
• In a small bowl, whisk together egg, 2 teaspoons water and paprika; brush on tops of puffs.
• Bake on center rack of 450f degree oven, 10 to 12 minutes until golden.