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Week of 5/1/2000
Mexican Rice Supper with Chorizo Sausage
8 oz. (about 1 cup) Chorizo sausage, casing removed
1 cup rice, preferably medium grain, uncooked
3/4 cup chicken or beef broth
Salt, about 1/2 tsp. for salted broth, 1 tsp. for unsalted broth
2 small zucchini, cut into 3/8 inch dice
The kernels from 1 large ear of corn or 1 cup of frozen
2 cups of good prepared salsa
Break up the chorizo into a medium (2-3 qt.) heavy-bottomed saucepan and set over medium heat. Stir regularly, breaking up any lumps, until the sausage is thoroughly cooked, about 10 minutes. Remove it with a slotted spoon, then pour off all but a Tbls. or so of the fat. Add the rice to the pan, return to the heat and stir regularly until the rice is lightly browned, about 7 minutes. Add the salsa, raise the heat to medium-high and cook, stirring every once in a while, until very thick and reduced, about 7 minutes.
While the mixture cooks, combine the broth and salt in a small saucepan and bring to a boil. Add to the rice mixture, stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for 10 minutes. Add the cooked chorizo, zucchini and corn, re-cover and cook 5 minutes longer. Uncover and bite into the grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5-10 minutes longer to complete the cooking.
Scoop into a warm bowl, sprinkle with chopped cilantro and serve with a green salad and warm tortillas. Serves 4.
Margarita Cheesecake
Puree in
a circle over Crust:
1 3/4 cups pretzel crumbs
3/4 cup melted butter
Filling:
24 oz. cream cheese, softened
1 cup sugar
4 eggs
1/4 cup freshly squeezed lime juice
1/4 cup tequila
1/4 cup Triple Sec
1/2 cup strawberry puree(blend 1 cup fresh strawberries, strain)
1 lime, thinly sliced (optional)
Sliced Strawberries (optional)
Combine the pretzel crumbs and butter in a bowl and mix well. Press over the bottom and 2 inches up the side of a 9 inch springform pan. Bake at 325 degrees for 8-10 minutes or until brown.
Beat the cream cheese in a mixer bowl at medium speed until fluffy, scraping the bowl occasionally. Add the sugar gradually, beating well after each addition. Add the eggs 1 at a time, beating well after each addition. Stir in the lime juice, tequila and Triple Sec. Spoon into the prepared pan. Spread the strawberry the prepared layers. Pull a knife gently through the puree to the side to make a spoke pattern. Bake at 325 degrees for 1 hour and 10 minutes.
Remove from oven. Turn off the oven. Loosen the cheesecake from the side of the pan with a sharp knife. Return the cheesecake to the oven. Let stand for 30 minutes and then remove. Transfer to a wire rack to cool completely. Remove the side of the pan. Chill, covered with plastic wrap, for 8 hours. (Do not cover with foil.) Garnish with thinly sliced limes and strawberries just before serving.
Serves 12.
Spicy
Stuffed Zucchini
2 large zucchinis
1/3 lb. Chorizo sausage, casing removed, cooked
1/2 cup cream cheese
1 1/2 cups fresh or frozen corn
1/3 cup soft bread crumbs
Salt to taste
Chopped cilantro
1 cup of good quality salsa
Slice the zucchinis in half lengthwise and scoop out the center with a small spoon to make 4 boats. Warm the cream cheese in microwave, and mix in the corn, sausage and bread crumbs. Salt to taste. Stuff into the zucchini boats and bake at 350 degrees on an oiled baking sheet until the zucchini is crisp-tender, about 20 minutes. Spoon warm salsa over the boats and sprinkle with chopped cilantro.
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