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Recipe SWAT Team: Chorizo

Recipe SWAT Team: Chorizo


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The Daily Meal edit team is on a mission: conquering a new ingredient or dish each week.

Maryse Chevriere

Chorizo

Each week our editorial team tackles a new ingredient with one goal in mind: creating easy and delicious dishes. Check here on Monday for the weekly ingredient and look for our recipes on Thursday. Feel free to join us in our endeavor; we look forward to seeing what fantastic meals you come up with. Ours are below:

This week: Chorizo

After creating these recipes, we’ve come to this conclusion: Chorizo just makes everything a little bit better. It’s an invaluable ingredient for adding depth and flavor to dishes like macaroni and cheese, cooked vegetables, or sandwiches. Made with pork, chorizo typically comes in two forms: fresh (Mexican chorizo) or cured and made with smoked pork (Spanish chorizo). Both are seasoned with garlic, chiles, and varying types of spices, which gives them their unique character and flavor. Smoked paprika is often used in Spanish chorizos to give it a deep, red color and powerful taste.

You can substitute other hard, cured meats like salami or pepperoni when a recipe calls for dry or Spanish chorizo. Other sausages can be used for fresh chorizo, which is best used for grilling or crumbling (once removed from the casing). Cured or fresh, because you’re using meat that is already seasoned, make sure to taste your dish while cooking before adding additional spices.

Molly Aronica: Chorizo Mac and Cheese

Allison Beck: Sweet Figs and Chorizo with Lentils and Caramelized Onions

Arthur Bovino: Mom's Savory Dutch Baby with Chorizo

Maryse Chevriere: Fancy Potato Skins with Chorizo

Yasmin Fahr: Spicy Chorizo and Rainbow Chard 'Stir Fry' with Pearled Couscous

Jess Kapadia: Tortilla Española de Chorizo

Geri Salmon: Choripán

Rachel Tucker: Chorizo Stew with Chickpeas, Spinach, and Lemon


Recipe: Michelle Barrera's SWAT Rags (Rigatoni with Mushrooms)

This hearty pasta dish became a fast favorite among colleagues of Michelle Barrera&rsquos husband, Leroy, who spent years with the San Antonio Police Department&rsquos SWAT team.

2 (1-pound) boxes of rigatoni pasta

4 bunches of green onions, chopped

2 jalapeños, seeds removed and chopped

4 garlic cloves, finely chopped

1 tablespoon Italian herb seasoning

1 tablespoon fresh ground pepper

1 ½ pounds fresh white mushrooms, sliced

Italian parsley and grated Parmesan cheese, for garnish

Optional: Sliced grilled chicken

Instructions: Prepare the rigatoni according to package directions subtracting 1 minute from the recommended cooking time. Reserve 1 cup of pasta water, drain the pasta, and set it aside.

While pasta is cooking, use a food processor to finely chop the jalapeños and garlic. Remove the jalapeños and garlic from the processor and set aside, then coarsely chop the green onion in the food processor.

Return the pasta cooking pot to the stove and heat to medium. Add the butter. Once melted and bubbling a bit, add the jalapeño and garlic, and sauté until fragrant. Add the green onions, Italian seasoning and black pepper, and sauté for 2-3 minutes. Add the sliced mushrooms and lemon juice to the pot, and sauté for 2-3 more minutes.

Return the pasta to the pot and stir to coat the pasta, adding the reserved pasta water as needed until the sauce reaches the desired consistency.

Serve topped with chopped parsley and Parmesan cheese. Add grilled chicken, if desired.

Makes 12 servings

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.


Recipe: Michelle Barrera's SWAT Rags (Rigatoni with Mushrooms)

This hearty pasta dish became a fast favorite among colleagues of Michelle Barrera&rsquos husband, Leroy, who spent years with the San Antonio Police Department&rsquos SWAT team.

2 (1-pound) boxes of rigatoni pasta

4 bunches of green onions, chopped

2 jalapeños, seeds removed and chopped

4 garlic cloves, finely chopped

1 tablespoon Italian herb seasoning

1 tablespoon fresh ground pepper

1 ½ pounds fresh white mushrooms, sliced

Italian parsley and grated Parmesan cheese, for garnish

Optional: Sliced grilled chicken

Instructions: Prepare the rigatoni according to package directions subtracting 1 minute from the recommended cooking time. Reserve 1 cup of pasta water, drain the pasta, and set it aside.

While pasta is cooking, use a food processor to finely chop the jalapeños and garlic. Remove the jalapeños and garlic from the processor and set aside, then coarsely chop the green onion in the food processor.

Return the pasta cooking pot to the stove and heat to medium. Add the butter. Once melted and bubbling a bit, add the jalapeño and garlic, and sauté until fragrant. Add the green onions, Italian seasoning and black pepper, and sauté for 2-3 minutes. Add the sliced mushrooms and lemon juice to the pot, and sauté for 2-3 more minutes.

Return the pasta to the pot and stir to coat the pasta, adding the reserved pasta water as needed until the sauce reaches the desired consistency.

Serve topped with chopped parsley and Parmesan cheese. Add grilled chicken, if desired.

Makes 12 servings

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.


Recipe: Michelle Barrera's SWAT Rags (Rigatoni with Mushrooms)

This hearty pasta dish became a fast favorite among colleagues of Michelle Barrera&rsquos husband, Leroy, who spent years with the San Antonio Police Department&rsquos SWAT team.

2 (1-pound) boxes of rigatoni pasta

4 bunches of green onions, chopped

2 jalapeños, seeds removed and chopped

4 garlic cloves, finely chopped

1 tablespoon Italian herb seasoning

1 tablespoon fresh ground pepper

1 ½ pounds fresh white mushrooms, sliced

Italian parsley and grated Parmesan cheese, for garnish

Optional: Sliced grilled chicken

Instructions: Prepare the rigatoni according to package directions subtracting 1 minute from the recommended cooking time. Reserve 1 cup of pasta water, drain the pasta, and set it aside.

While pasta is cooking, use a food processor to finely chop the jalapeños and garlic. Remove the jalapeños and garlic from the processor and set aside, then coarsely chop the green onion in the food processor.

Return the pasta cooking pot to the stove and heat to medium. Add the butter. Once melted and bubbling a bit, add the jalapeño and garlic, and sauté until fragrant. Add the green onions, Italian seasoning and black pepper, and sauté for 2-3 minutes. Add the sliced mushrooms and lemon juice to the pot, and sauté for 2-3 more minutes.

Return the pasta to the pot and stir to coat the pasta, adding the reserved pasta water as needed until the sauce reaches the desired consistency.

Serve topped with chopped parsley and Parmesan cheese. Add grilled chicken, if desired.

Makes 12 servings

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.


Recipe: Michelle Barrera's SWAT Rags (Rigatoni with Mushrooms)

This hearty pasta dish became a fast favorite among colleagues of Michelle Barrera&rsquos husband, Leroy, who spent years with the San Antonio Police Department&rsquos SWAT team.

2 (1-pound) boxes of rigatoni pasta

4 bunches of green onions, chopped

2 jalapeños, seeds removed and chopped

4 garlic cloves, finely chopped

1 tablespoon Italian herb seasoning

1 tablespoon fresh ground pepper

1 ½ pounds fresh white mushrooms, sliced

Italian parsley and grated Parmesan cheese, for garnish

Optional: Sliced grilled chicken

Instructions: Prepare the rigatoni according to package directions subtracting 1 minute from the recommended cooking time. Reserve 1 cup of pasta water, drain the pasta, and set it aside.

While pasta is cooking, use a food processor to finely chop the jalapeños and garlic. Remove the jalapeños and garlic from the processor and set aside, then coarsely chop the green onion in the food processor.

Return the pasta cooking pot to the stove and heat to medium. Add the butter. Once melted and bubbling a bit, add the jalapeño and garlic, and sauté until fragrant. Add the green onions, Italian seasoning and black pepper, and sauté for 2-3 minutes. Add the sliced mushrooms and lemon juice to the pot, and sauté for 2-3 more minutes.

Return the pasta to the pot and stir to coat the pasta, adding the reserved pasta water as needed until the sauce reaches the desired consistency.

Serve topped with chopped parsley and Parmesan cheese. Add grilled chicken, if desired.

Makes 12 servings

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.


Recipe: Michelle Barrera's SWAT Rags (Rigatoni with Mushrooms)

This hearty pasta dish became a fast favorite among colleagues of Michelle Barrera&rsquos husband, Leroy, who spent years with the San Antonio Police Department&rsquos SWAT team.

2 (1-pound) boxes of rigatoni pasta

4 bunches of green onions, chopped

2 jalapeños, seeds removed and chopped

4 garlic cloves, finely chopped

1 tablespoon Italian herb seasoning

1 tablespoon fresh ground pepper

1 ½ pounds fresh white mushrooms, sliced

Italian parsley and grated Parmesan cheese, for garnish

Optional: Sliced grilled chicken

Instructions: Prepare the rigatoni according to package directions subtracting 1 minute from the recommended cooking time. Reserve 1 cup of pasta water, drain the pasta, and set it aside.

While pasta is cooking, use a food processor to finely chop the jalapeños and garlic. Remove the jalapeños and garlic from the processor and set aside, then coarsely chop the green onion in the food processor.

Return the pasta cooking pot to the stove and heat to medium. Add the butter. Once melted and bubbling a bit, add the jalapeño and garlic, and sauté until fragrant. Add the green onions, Italian seasoning and black pepper, and sauté for 2-3 minutes. Add the sliced mushrooms and lemon juice to the pot, and sauté for 2-3 more minutes.

Return the pasta to the pot and stir to coat the pasta, adding the reserved pasta water as needed until the sauce reaches the desired consistency.

Serve topped with chopped parsley and Parmesan cheese. Add grilled chicken, if desired.

Makes 12 servings

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.


Recipe: Michelle Barrera's SWAT Rags (Rigatoni with Mushrooms)

This hearty pasta dish became a fast favorite among colleagues of Michelle Barrera&rsquos husband, Leroy, who spent years with the San Antonio Police Department&rsquos SWAT team.

2 (1-pound) boxes of rigatoni pasta

4 bunches of green onions, chopped

2 jalapeños, seeds removed and chopped

4 garlic cloves, finely chopped

1 tablespoon Italian herb seasoning

1 tablespoon fresh ground pepper

1 ½ pounds fresh white mushrooms, sliced

Italian parsley and grated Parmesan cheese, for garnish

Optional: Sliced grilled chicken

Instructions: Prepare the rigatoni according to package directions subtracting 1 minute from the recommended cooking time. Reserve 1 cup of pasta water, drain the pasta, and set it aside.

While pasta is cooking, use a food processor to finely chop the jalapeños and garlic. Remove the jalapeños and garlic from the processor and set aside, then coarsely chop the green onion in the food processor.

Return the pasta cooking pot to the stove and heat to medium. Add the butter. Once melted and bubbling a bit, add the jalapeño and garlic, and sauté until fragrant. Add the green onions, Italian seasoning and black pepper, and sauté for 2-3 minutes. Add the sliced mushrooms and lemon juice to the pot, and sauté for 2-3 more minutes.

Return the pasta to the pot and stir to coat the pasta, adding the reserved pasta water as needed until the sauce reaches the desired consistency.

Serve topped with chopped parsley and Parmesan cheese. Add grilled chicken, if desired.

Makes 12 servings

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.


Recipe: Michelle Barrera's SWAT Rags (Rigatoni with Mushrooms)

This hearty pasta dish became a fast favorite among colleagues of Michelle Barrera&rsquos husband, Leroy, who spent years with the San Antonio Police Department&rsquos SWAT team.

2 (1-pound) boxes of rigatoni pasta

4 bunches of green onions, chopped

2 jalapeños, seeds removed and chopped

4 garlic cloves, finely chopped

1 tablespoon Italian herb seasoning

1 tablespoon fresh ground pepper

1 ½ pounds fresh white mushrooms, sliced

Italian parsley and grated Parmesan cheese, for garnish

Optional: Sliced grilled chicken

Instructions: Prepare the rigatoni according to package directions subtracting 1 minute from the recommended cooking time. Reserve 1 cup of pasta water, drain the pasta, and set it aside.

While pasta is cooking, use a food processor to finely chop the jalapeños and garlic. Remove the jalapeños and garlic from the processor and set aside, then coarsely chop the green onion in the food processor.

Return the pasta cooking pot to the stove and heat to medium. Add the butter. Once melted and bubbling a bit, add the jalapeño and garlic, and sauté until fragrant. Add the green onions, Italian seasoning and black pepper, and sauté for 2-3 minutes. Add the sliced mushrooms and lemon juice to the pot, and sauté for 2-3 more minutes.

Return the pasta to the pot and stir to coat the pasta, adding the reserved pasta water as needed until the sauce reaches the desired consistency.

Serve topped with chopped parsley and Parmesan cheese. Add grilled chicken, if desired.

Makes 12 servings

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.


Recipe: Michelle Barrera's SWAT Rags (Rigatoni with Mushrooms)

This hearty pasta dish became a fast favorite among colleagues of Michelle Barrera&rsquos husband, Leroy, who spent years with the San Antonio Police Department&rsquos SWAT team.

2 (1-pound) boxes of rigatoni pasta

4 bunches of green onions, chopped

2 jalapeños, seeds removed and chopped

4 garlic cloves, finely chopped

1 tablespoon Italian herb seasoning

1 tablespoon fresh ground pepper

1 ½ pounds fresh white mushrooms, sliced

Italian parsley and grated Parmesan cheese, for garnish

Optional: Sliced grilled chicken

Instructions: Prepare the rigatoni according to package directions subtracting 1 minute from the recommended cooking time. Reserve 1 cup of pasta water, drain the pasta, and set it aside.

While pasta is cooking, use a food processor to finely chop the jalapeños and garlic. Remove the jalapeños and garlic from the processor and set aside, then coarsely chop the green onion in the food processor.

Return the pasta cooking pot to the stove and heat to medium. Add the butter. Once melted and bubbling a bit, add the jalapeño and garlic, and sauté until fragrant. Add the green onions, Italian seasoning and black pepper, and sauté for 2-3 minutes. Add the sliced mushrooms and lemon juice to the pot, and sauté for 2-3 more minutes.

Return the pasta to the pot and stir to coat the pasta, adding the reserved pasta water as needed until the sauce reaches the desired consistency.

Serve topped with chopped parsley and Parmesan cheese. Add grilled chicken, if desired.

Makes 12 servings

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.


Recipe: Michelle Barrera's SWAT Rags (Rigatoni with Mushrooms)

This hearty pasta dish became a fast favorite among colleagues of Michelle Barrera&rsquos husband, Leroy, who spent years with the San Antonio Police Department&rsquos SWAT team.

2 (1-pound) boxes of rigatoni pasta

4 bunches of green onions, chopped

2 jalapeños, seeds removed and chopped

4 garlic cloves, finely chopped

1 tablespoon Italian herb seasoning

1 tablespoon fresh ground pepper

1 ½ pounds fresh white mushrooms, sliced

Italian parsley and grated Parmesan cheese, for garnish

Optional: Sliced grilled chicken

Instructions: Prepare the rigatoni according to package directions subtracting 1 minute from the recommended cooking time. Reserve 1 cup of pasta water, drain the pasta, and set it aside.

While pasta is cooking, use a food processor to finely chop the jalapeños and garlic. Remove the jalapeños and garlic from the processor and set aside, then coarsely chop the green onion in the food processor.

Return the pasta cooking pot to the stove and heat to medium. Add the butter. Once melted and bubbling a bit, add the jalapeño and garlic, and sauté until fragrant. Add the green onions, Italian seasoning and black pepper, and sauté for 2-3 minutes. Add the sliced mushrooms and lemon juice to the pot, and sauté for 2-3 more minutes.

Return the pasta to the pot and stir to coat the pasta, adding the reserved pasta water as needed until the sauce reaches the desired consistency.

Serve topped with chopped parsley and Parmesan cheese. Add grilled chicken, if desired.

Makes 12 servings

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.


Recipe: Michelle Barrera's SWAT Rags (Rigatoni with Mushrooms)

This hearty pasta dish became a fast favorite among colleagues of Michelle Barrera&rsquos husband, Leroy, who spent years with the San Antonio Police Department&rsquos SWAT team.

2 (1-pound) boxes of rigatoni pasta

4 bunches of green onions, chopped

2 jalapeños, seeds removed and chopped

4 garlic cloves, finely chopped

1 tablespoon Italian herb seasoning

1 tablespoon fresh ground pepper

1 ½ pounds fresh white mushrooms, sliced

Italian parsley and grated Parmesan cheese, for garnish

Optional: Sliced grilled chicken

Instructions: Prepare the rigatoni according to package directions subtracting 1 minute from the recommended cooking time. Reserve 1 cup of pasta water, drain the pasta, and set it aside.

While pasta is cooking, use a food processor to finely chop the jalapeños and garlic. Remove the jalapeños and garlic from the processor and set aside, then coarsely chop the green onion in the food processor.

Return the pasta cooking pot to the stove and heat to medium. Add the butter. Once melted and bubbling a bit, add the jalapeño and garlic, and sauté until fragrant. Add the green onions, Italian seasoning and black pepper, and sauté for 2-3 minutes. Add the sliced mushrooms and lemon juice to the pot, and sauté for 2-3 more minutes.

Return the pasta to the pot and stir to coat the pasta, adding the reserved pasta water as needed until the sauce reaches the desired consistency.

Serve topped with chopped parsley and Parmesan cheese. Add grilled chicken, if desired.

Makes 12 servings

Paul Stephen is a writer with the Taste team at the San Antonio Express-News.



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