Nia Vardalos and Happy Thanksgiving w/ Hell’s Kitchen Chef Barret Beyer & Trevolta.com
A Fork On The Road #33: Nia Vardalos and Happy Thanksgiving!
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Get Nia Vardalos’ book: INSTANT MOM
Donate to her favorite children’s charity:
Children’s Action Network is proud to present the second annual SantaCAN-a special gift drive for local foster youth. It is a wonderful way to truly touch the life of a child during the holiday season. Your participation can ensure that this is a magical time for these children by making sure they each receive their most wished for gift from a wish list they compiled. One easy click and you can buy a gift today!
A very special thank you to Anne Simonds for championing SantaCAN.
CHORIZO & SWEET POTATO HASH w/TOMATILLO & HONEY CRISP APPLE
1 lb Chorizo (small dice)
2 Large Sweet Potatoes (small dice)
1 Large Red Pepper (small dice)
1 Honey Crisp Apple (1/8” x 2” strips)
1 tbs Minced Garlic
1 Red Onion or Spanish Onion (small dice)
2 Tomatillo (small dice)
1/3 Cup Grated Parmesan
2 Oz Oil
2 tbs Unsalted Butter
4 Oz White Cooking Wine
Put a large sauté pan on high heat and let pan get hot. Add oil to pan and let oil get hot. Add your small dice Chorizo and render down the fat aprox 2 minutes. Add the Sweet Potato and let cook for an additional 3 minutes, tossing the mixture about every 30 seconds. Add your small dice Red Pepper and continue on high heat for an additional 2 minutes again tossing every 30 seconds. Add your Onion and Garlic and cook down until onion becomes slightly translucent. Add your Tomatillo and White Wine to deglaze the pan. Once wine is reduced to 1/3 add your butter and mix well tossing until melted. Add your Parmesan by half until you have it at a consistency of your liking and serve. After Plating take about 1 tablespoon of mascarpone per plate and Garnish with a cannel on top of hash.
**This Recipe can also be made into a stuffing by adding some Rosemary, Oregano, Thyme and some large dice day old bread at the very end and then baked for about 6 minutes at 400 degrees.