Appetizers & First Course

Featured Recipe

Salt Roasted Potatoes with Chorizo and Roasted Red Pepper Puree

Yield: 8 portions
    • 8 small creamer potatoes
    • 2 lb. kosher salt
    • 2 tbsp. olive oil
    • 6 oz. chorizo, diced
    • 3 cloves garlic
    • 2 shallots, sliced
    • 1 oz. brandy or Pernod
    • 1/4 cup The Perfect Purée Roasted Red Pepper,  thawed
    • 4 oz. goat cheese, crumbled
    • 1/2 bunch green onions

Method:
1. Bury the potatoes in salt and roast at 350° F or until the potatoes are soft. Remove from the salt and allow to cool.
2. Cut the potatoes in half and scoop out some of the center flesh.
3. In a sauté pan, heat the olive oil add the chorizo, sauté a few minutes and then add the garlic and shallots.
4. Flambé the mixture with the brandy or Pernod. Add the Roasted Red Pepper puree.
5. Let cool slightly and then spoon into the potato halves. Crumble the goat cheese on top and then garnish with sliced green onions.

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