Saturday, January 28, 2012


Feeling too bourgeois for cocktail franks this Super Bowl? Whip up these easy chorizo & whipped goat cheese crostini-

You will need:
1 French baguette, cut into 1/3" thick slices
1 package Palacio® chorizo picante, cut into 1/4" thick rounds, on the bias (diagonal)
4 oz goat cheese
2.5 oz 0% fat Greek Yogurt
1 large yellow bell pepper, small dice
1 bunch scallions, greens only, sliced into rounds on the bias
3 Tbsp white vinegar
Pinch of kosher salt

1. Arrange the pieces of chorizo to lay flat in a cool sauté pan. Place the pan with the chorizo in it over medium heat and allow the fat to render from the meat.
2. While the chorizo is working, whip together the yogurt and goat cheese until combined and fluffy.
3. The chorizo should release a significant amount of oil; after it has rendered for roughly 4-5 minutes on the first side, carefully flip over each piece and allow it to crisp in the rendered fat for roughly 3 minutes.
4. Transfer the chorizo from the pan to a plate lined with paper towel to absorb excess grease. (SAVE THE RENDERED FAT! You can toss it with pasta and the remaining scallion whites or even serve it with garlic aside fresh bread)
5. Toss the diced bell peppers and scallion greens with the vinegar and light pinch of salt.
6. To assemble: spread about 1 kitchen teaspoon (not measuring tsp, I mean the spoon you use for stirring your coffee or tea in the AM) on each slice of bread, and then place one slice of chorizo on each piece. After all of the goat cheese mixture and chorizo has been utilized, sprinkle the tops of the crostini with the bell peppers & scallion greens.

Wednesday, January 25, 2012

Go shawty

It's your birfday...

A broken resolution?

Well, my loves, let's face it- my life hasn't exactly been organized these past two months (to be modest and not to evoke too much concern) and I have been depriving everyone, myself included, of some good cookin. My main hang up has been the photography, rather the step by step photography, but I'm over it. Until I have volunteers to do the dirty work for me, I may have to resort to a picture of the final product and find solace in the fact that that is what cookbooks do . With that said, I will begin to ease back in to regularly posting updates for you to drool over, I mean enjoy.

Wednesday, January 4, 2012


It's a new year... And I will be bringing you some new recipes soon, I promise. To ring in 2012 my lifetime co-miserate and I hosted a brunch for our buds.

Because this was a first run for many of these dishes, I will need to tweak and finalize the ingredients & process, which means I will need another group of hungov- I mean hungry, individuals.