Chorizo and caramelized mushroom bistro salad with poached egg from Food Porn Daily: The Cookbook
I am not really one to follow a recipe. I always start off with the best intentions to, but soon I realize I am missing an ingredient or have a better ingredient/idea/method in mind than the author of the recipe, and all hell breaks out. Sure, I may end up with a delicious dish, but who knows what mysterious, tasty delights the actual recipe held?
So when my gal Amanda over at Food Porn Daily published her first cookbook, I figured once, JUST ONCE, I could try to follow a recipe. I picked her chorizo bistro salad with caramelized crimini mushrooms, poached eggs and sherry vinaigrette…and I pretty much followed her entire recipe, save for some avocado I threw in at the last moment (old habits die hard…and avocados rock).
There are a few elements that really make this recipe a great dish. First, you have salad. The recipe calls for frisee, which is slightly bitter, and contrasts nicely with the richness of the poached egg yolk. However, regular salad will work well. Then you add a tangy sherry vinaigrette, spicy Mexican chorizo, golden caramelized mushrooms cooked in the chorizo fat that even a shroom hater would love, and finally, the poached egg with it’s rich yolk center. It is a perfectly balanced salad, and you leave the table happy with it, and wanting more.
And of course, my addition of avocado was sheer genius.
I’d also like to say that this recipe involved my first ever poached egg, and I managed to not break or overcook it at all. SCORE.
Recipe: Chorizo Bistro Salad
Summary: From Food Porn Daily: The Cookbook by Amanda Simpson
Ingredients
- 3 TB sherry vinegar
- 1 TB Dijon mustard
- 1/4 tsp salt, plus extra
- 1/4 tsp cracked black pepper, plus extra
- 6 TB Canola oil
- 1 tsp Canola oil
- 1/2 lb. fresh Mexican chorizo sausage
- 12 cremini mushrooms, quartered
- 6 cups of frisee
- 1 TB distilled white vinegar
- 4 eggs
Instructions
- Make the vinaigrette: Whisk together the first four ingredients in a bowl, and while whisking, slowly add in the oil. Whisk until mix has emulsified. Set aside and allow to develop for at least 20 minutes.
- Heat the remaining oil in a saucepan over medium hight heat until oil is heated and brown the chorizo. Remove from pan and drain on a plate with a paper towel.
- Save 1 TB of chorizo fat in the pan, reduce heat to medium, and cook the mushrooms with some salt and pepper until caramelized, around 10 minutes. Do not stir often–this will mess up the caramelization process.
- Poach the egg: Simmer 3 inches of water in a large saucepan and add vinegar. Do not let the water boil, only simmer. Crack one egg into a cup, then slide egg from cup to the simmering water. Repeat with remaining eggs. Cook for 2 to 3 minutes, until the eggs are cooked all the way through, but still a bit runny in the middle. Remove from water with a slotted spoon. If using immediately, drain on paper towel briefly. If using up to one day later, store in ice cold water in the fridge, and slip into simmering water for 30 seconds to reheat.
- Toss the frisee with the vinaigrette and adjust seasonings with salt and pepper. Divide among 4 bowls, and top with mushrooms, chorizo, and a few shavings of Parmesan cheese. Finish with a poached egg.
Microformatting by hRecipe.
~LTG!
Tags: Amanda Simpson, Food Porn Daily
