Melted Cheese And Chorizo With Grilled Bread Food

STUFFED JALAPEñO PEPPER GRILLED CHEESE

Steps:

• Prepare the jalapeño poppers according to the package directions for the oven.
• Meanwhile, put the chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally and breaking up with a wooden spoon, until just cooked through, about 5 minutes. Remove the chorizo to a medium bowl with a slotted spoon and pour the rendered fat into a small heatproof liquid measuring cup. You should have about 1/4 cup chorizo oil; if not, top with enough olive oil to reach 1/4 cup. Reserve the skillet.
• Lay the bread slices on a cutting board and brush evenly with the chorizo oil on one side. Flip 6 slices over and top each with 3 tablespoons of the cheese. Divide the chorizo and jalapeño peppers evenly among the 6 slices and finish each with 3 more tablespoons of cheese. Close the sandwiches with the remaining 6 slices of bread, chorizo-oil-side up.
• Heat the skillet over medium-low heat. Put 2 sandwiches in the skillet and press down with a large lid. Cook until lightly browned, about 3 minutes. Flip and continue cooking, covered, until the cheese is melted and the second side is browned, about 3 minutes more. Repeat with the remaining sandwiches. Use a sharp knife to slice each sandwich in half and serve.

MELTED CHEESE AND CHORIZO WITH GRILLED BREAD

Steps:

• Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until deep golden brown, stirring often and adjusting heat as needed to prevent burning, 25 to 30 minutes. Sprinkle with salt and pepper.
• Meanwhile, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add leeks; sauté 3 to 4 minutes. Add 3/4 cup water; cover and cook until leeks are tender, stirring often and adding more water by tablespoonfuls to moisten as needed, 10 to 15 minutes. Add wine; cook uncovered until leeks are very soft, about 5 minutes longer. Sprinkle with salt and pepper. Combine onions and leeks in small bowl.
• Preheat oven to 450°F. Divide onion-leek mixture among 4 small gratin dishes. Top mixture in each dish with chorizo slices, then cheese.
• Bake until cheese melts and bubbles, about 15 minutes. Serve hot with grilled bread.

BAKED RACLETTE

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
• Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
• Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.

LEMON-GARLIC PASTA SALAD WITH GRILLED CHORIZO

Steps:

• Boil the pasta in salted water until al dente, about 8-10 minutes. About 1 minute before the pasta is done, take about 1/2 cup of the cooking liquid out of the pan before you drain the pasta. Reserve this liquid.
• Meanwhile, chop the garlic cloves with the coarse salt and smash it into a paste. (This takes away any strong burn of raw garlic.) Mix the garlic with the lemon juice, lemon zest, olive oil, tomatoes, pepper and oregano.
• Toss the hot pasta into the lemon-garlic sauce. As you toss the pasta through, add some of the cooking liquid little by little until it forms a sauce, you probably won't need all of the pasta water. Mix in the cheese. Taste for seasoning, add a bit more salt and pepper if you think it needs it.
• Slice the cooked sausage into bit size pieces and mix it into the pasta. Let the pasta sit covered for 5 minutes to let the flavors mingle.
• Serve warm or at room temperature.

GRILLED CHORIZO, GOAT CHEESE, AND WATERCRESS PITA PIZZAS

Steps:

• Prepare barbecue (medium heat). Sauté chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.
• Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.
• Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.