THIS RECIPE! I love Manchego, I love chorizo, and I love potatoes. Can't go wrong with any of them. This recipe from Fine Cooking Magazine for Twice Baked Potatoes with Chorizo and Roasted Red Pepper is 100% worth sharing. We've got Manchego and Chorizo in stock in our online store.
Ingredients
4 large russet potatoes (10 to 12 oz. each), scrubbed, pierced 5 or 6 times with a fork
2 oz. (4 Tbs.) unsalted butter, softened
1 tsp. sweet smoked paprika
Kosher salt and freshly ground black pepper
4 oz. coarsely grated Manchego (1-1/2 cups)
1/2 cup cooked, crumbled fresh chorizo (from one 5- to 6-oz. fresh chorizo link) OR diced cured chorizo
1/2 cup drained, diced roasted red pepper
1/4 cup sour cream
1 tsp. chopped fresh flat-leaf parsley; more for garnish
1 Tbs. canola oil
Preparation
Position a rack in the center of the oven and heat the oven to 400°F. Place the potatoes directly on the oven rack and bake until tender when pierced with a fork, about 1 hour 10 minutes. Transfer the potatoes to a cutting board and let sit until cool enough to handle, about 10 minutes.
Cut a 1/2-inch-thick slice lengthwise off the top of each potato; scrape the flesh from the slices into a large bowl and discard the skins. Spoon the flesh from the potatoes into the bowl, leaving a 1/4-inch shell. Add the butter, paprika, 3/4 tsp. salt, and 1/2 tsp. pepper and mix with a potato masher until blended; do not overwork (lumps are OK). Gently fold in half of the cheese, the chorizo, red pepper, sour cream paprika, and parsley with a silicone spatula. Season to taste with more salt and pepper.
Using your fingers, rub the outsides of the potato shells with the oil. Distribute the filling among the shells, mounding it, and place on a rimmed baking sheet.
Bake the potatoes, uncovered, until heated through, 25 to 30 minutes. (To check, insert the blade of a small knife into the center of a potato for 5 seconds; it should be hot.) Sprinkle the potatoes with the remaining cheese and bake until the cheese melts and browns lightly in some places, 2 to 3 minutes more. Garnish the potatoes with parsley, let sit 5 to 10 minutes, and serve.
Not sure how to use Cotija cheese? Check out this recipe for Southwestern Quinoa Salad with Lime Dressing and Cotija Cheese from The Beach House Kitchen. Cotija cheese now available on our online store!
Ingredients:
1 cup white quinoa, rinsed (I use Bob's Red Mill)
2 cups vegetable broth
1 15 oz. can black beans drained and rinsed
1 cup orange pepper chopped
1 cup grape tomatoes quartered
1 cup fresh corn about 2 ears, cooked and cut from the cob
1/3 cup scallions chopped
1 cup cotija cheese crumbled
Dressing:
3 Tbsp. fresh lime juice
2 Tbsp. olive oil
2 garlic cloves minced
1 tsp. ground cumin
1 tsp. fresh oregano finely chopped (or 1/2 tsp. dried)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
Instructions:
In a 2 quart saucepan, bring 2 cups vegetable broth to a boil. Add quinoa and reduce the heat to low. Cover and simmer for 15 minutes until the broth is absorbed and the quinoa is tender.
In a small bowl, whisk together all the dressing ingredients.
In a large bowl, combine quinoa, black beans, orange pepper, tomatoes, corn and scallions. Toss with the dressing. Sprinkle with the cotija cheese.
Looking for different ways to experiment on the BBQ? Try this Proscuitto-Wrapped Grilled Brie with Pineapple recipe from the Food Network! We recommend using Brigid's Brie from Woodstock, Ontario. Available on our online store!
Ingredients:
â˘1 1"-thick slice pineapple, peeled and cored
â˘1 8- to 12-oz wheel Brie or Camembert, cut in half horizontally
â˘8 slices prosciutto (about 8 oz)
â˘Crackers and bread, for serving
Directions:
1. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) 2. Grill the pineapple over direct heat until golden on both sides, about 5 minutes per side. Let cool 5 minutes, then place on the cut side of one of the cheese halves. Place the other piece of cheese on top with the cut side touching the pineapple. Lay the prosciutto slices out on a work surface so they overlap in the middle and look like the spokes of a wheel. Put the cheese and pineapple round in the middle of the prosciutto and bring up one slice at a time to cover. The cheese and pineapple should be fully wrapped in prosciutto.
3. Grill over direct heat until starting to turn golden and crisp, about 3 minutes. Flip with a spatula and cook until golden and crisp on the other side, about 3 minutes. Move to indirect heat and cover the grill. Cook until hot throughout and gooey, 5 to 8 minutes more depending on your grill. Serve immediately with crackers and bread.
