Chorizo and Butter nut squash gnocchi
¼ # of unsalted butter
1 tsp paprika, 1 tsp toasted cumin, 1 tsp ground coriander seeds (toasted)
1 cup water
1 cup all purpose flour
1 cup of freshly grated parmesan cheese
1 bunch of freshly chopped parsley
Bring butter, spices, and water to a rolling boil and add add all the flour at once. Wish vigorously with a wooden spoon. Cook for about 15 minutes. Transfer the dough to a mixing bowl with the addition of the parmesan. Beat one egg at a time to the mix with the spoon until all are fully incorporated (do not add them all at once). Finish with the parsley and cool in the fridge for about 30 minutes.
Bring a pot of salted water to a simmer.
Add the dough to a piping bag with a 1/4 inch tip on it. Pipe and cut ¼ inch tubes into the simmering water and cook for about 1 minute after they begin to float. Transfer them to an ice bath immediately.
Butternut squash Butter:
¼ # roasted butternut squash
¼ # unsalted butter
Mix together until incorporated and refrigerate
For the dish:
1tsp of oil
2 oz Mexican chorizo
2 oz of roasted organic chicken stock
4 oz butternut squash butter
Fresh herbs and queso fresco
Start out with a hot pan and lightly patted dried gnocchi… you want to sear them in the pan nicely to get a light golden brown and fluff on them. I would add the Mexican chorizo next and start to crisp it up like bacon. Deglaze the pan with chicken stock and let it reduce about half way… the gnocchi will help it to thicken and this is where the cold butter comes in (shut off heat at this point). Slowly stir in the butter until it is all melted and it forms a nice sauce. Transfer into a bowl and top with queso fresco.
Pan “Frito” breakfast –
1 oz oil
1 cup of diced bread –
2 oz of asparagus tips
1 oz of roasted yellow beets
Pickled red onion and fresnos
2 oz or crema
1 oz queso fresco
3 cups heavy cream
1 cup buttermilk
1tsp coriander, red pepper flake, toasted black pepper
Add all ingredients in a sealed not reactive container and shake will. Leave on table covered at room temperature for 48 hrs.
In a large saute pan bring oil to high heat and add the asparagus tips, with yellow beets. Add the pan de bono to get it nicely toasted. Add salt and pepper. Turn the heat off and fold in the cilantro, red onion, fresnos, and radish. On the bottom of a plate add the crema and the pan frito and then top with eggs your way.