New twist on traditional St. Patrick's Day dish
Chorizo verde hash with chimichurri and sherry gastrique
When you think of St. Patrick’s Day, what comes to mind? Known as the feast of Saint Patrick, everyone’s a wee bit Irish on Saint Patty’s Day and no dinner would be complete without corned beef hash. But an Orlando chef is giving this old favorite a new twist.
We’re talking St. Patrick’s Day and Chef Angelina Aldrich has you covered.
“Since it’s St. Patrick’s Day, I thought something Irish would be fun, but I can’t do anything just straight laced or traditional. I have to have a kick to it,” said Angelina Aldrich, a chef at The Ravenous Pig Gastropub.
Angelina’s going to show you how to take corned beef hash to a whole new level: chorizo verde hash with chimichurri sauce and a sherry gastrique.
“It’s perfect for St. Patrick’s Day,” said Aldrich.
First, the chimichurri.
“It’s basically just garlic, citrus, you know, lemon, lime, and herbs,” she explained.
Chop everything up really fine, mix, and add some extra virgin olive oil, salt, and pepper.
“You’ve got to taste it. You need to taste everything,” said Aldrich. “That’s kind of the trick with this whole cooking thing.”
Next up: verde sauce.
“This is really simple sauce,” explained Aldrich. “You just roast some peppers, whatever you’ve got on hand. You just blister it on the grill and then peel that skin off and puree it with some cilantro or whatever green herbs you have on hand.”
Take the verde sauce and mix it into some ground pork.
"And you can see it turns the sausage green,” she said.
Brown the sausage, add shallots, rutabaga, potato, and kale. Sautee until potatoes are brown, cook an egg and you’re ready to go.
“So we’ll finish it with chimi sauce, and then a little gastrique, which is just a vinegar and sugar sauce. It sounds complicated. It’s really not,” said Aldrich.
Garnish and there you have it: a feast that lets us all feel a lucky to be eating.
Chorizo Verde Hash With Chimichurri & Sherry Gastrique Recipe
(Printable version here)
Ingredients (Serves 6)
For the Chorizo Verde:
- 2 lbs. Ground Pork
- 2 Large Poblano Peppers
- 4 Serrano Peppers
- 2 bunches of Cilantro
For the Hash:
- 2 Rutabaga, peeled, diced, and blanched
- 2 Potatoes, cut and blanched
- 2 cups of Kale, cleaned, trimmed, and blanched
For the Chimichurri Sauce:
- 1 bunch of Cilantro
- 1 bunch of Parsley
- 1 Lime
- Olive Oil
For the Sherry Gastrique
- 1 cup of Sherry Vinegar
- ½ cup of Sugar
Chorizo Verde: Char peppers over an open flame until the skin is black. Peel the skin and seeds and discard. Add the flesh of the peeled peppers, cilantro, garlic, and a little bit of water to a blender and puree. Add the puree to the ground pork and mix thoroughly.
Hash: Bring water to a boil with a little bit of salt and blanch the rutabaga, potato, and kale separately.
Then: Heat a pan with oil then add the chorizo verde and brown thoroughly. Add shallots, rutabaga, potatoes, and kale to the pan and sauté until all ingredients are heated and potatoes are brown. Season with salt and pepper to taste. Cook an egg to your liking and add to the hash. Pour sauce over top.
Chimichurri Sauce: Finely chop herbs, add chopped garlic then mix in the remainder of ingredients.
Sherry Gastrique: Add sherry vinegar and sugar to a pot and bring to a boil. The gastrique is done when the sauce can coat the back of a spoon.
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