prep time: 10 minutes | cook time: 5 minutes | total time: 15 minutes | serves 5
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To make the pesto:
Add the arugula, garlic, cheese, and walnuts to the bowl of a food processor or blender, and puree. As the processor is running, drizzle in the extra virgin olive oil. You will use this to garnish the chorizo. Season the mixture with salt, and pepper, to taste. If the pesto is too thick, you can thin it out with water. To make the sausage: Cut the sausage link into large 1½-inch chunks. Heat the oil in a sauté pan, and sauté the sausage until the edges start to brown, approximately 3-4 minutes. Toss the pieces while they fry so they cook all over. Add a dash of sherry vinegar to the pan to deglaze and release all the flavors. Transfer the sausage to a platter and serve with dollops of the arugula pesto. Add little cocktail sticks or toothpicks to each piece for easy eating.
Adapted from Chuck Hughes.
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prep time: 10 minutes | cook time: 10 minutes | total time: 20 minutes | yields 24
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Adapted from Food Network Kitchen.
prep time: 15 minutes | cook time: 10 minutes | total time: 35 minutes | serves
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Adapted from Southern Living November 2007
prep time: 20 minutes | total time: 1 hour 50 minutes | serves 8
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Adapted from Martha Stewart Living, December 2010.
prep time: 25 minutes | cook time: 25 minutes | total time: 50 minutes | yields 32 to 36
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Dipping Sauce:
Combine the soy sauce, Sriracha, and lemon juice in a bowl and set aside until ready to serve.
Adapted from Kelsey Nixon.
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