Red Lentil Risotto with Chorizo

Red Lentil Risotto with Chorizo

Red Lentil Risotto with Chorizo

My friends at Explore Cuisine have just released a new product, Red Lentil Risoni, an orzo made exclusively of red lentil flour. It is produced in Italy, and has 13 grams of protein and 3 grams of fiber per 2 oz. serving, it’s organic and gluten-free too.

I am excited to be joining them again this year, at Natural Products Expo West in Anaheim, California on March 7, 8, and 9 to help debut this terrific product. Please stop by Booth #4906 to sample this uber-tasty risotto in a rotation with Edamame Spaghetti with Pesto, Green Lentil Lasagne, Brown Rice Noodle Pad Thai, Black Bean Black Sesame Fettuccine, Edamame Ramen and more. Most of the dishes will be vegan or vegetarian, all are gluten-free.

For this dish, the classic risotto cooking method is applied to the rice-shaped lentils. The result is a creamy high-protein lentil dish masquerading as rice, flavored with spicy pork sausage (handmade by my San Pedro butcher). Just add a green salad for a wholly satisfying meal.

Red Lentil Risotto with Chorizo Recipe

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Chicken Chorizo Stew with Baby Greens

Chicken Chorizo Stew with Baby Greens

Chicken Chorizo Stew
with
Baby Spinach, Kale, and Chard

A golden roux with lots of vegetables and kidney beans is the backdrop for this southern-style Chicken Chorizo Stew. This gumbo-esque meal is hearty but not thick. Instead of okra and sassafras, it is chock full of baby greens – spinach, kale, and chard. It’s served with steamed brown rice on the side. A splash of vinegary Crystal Louisiana Hot Sauce adds zippy notes and brightens the flavors.

Chicken Chorizo Stew with Baby Greens Recipe

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Shrimp and Grits with Chorizo

Shrimp and Grits with Chorizo

Low Country Fisherman’s Breakfast

That iconic Shrimp & Grits recipe, the original “fisherman’s breakfast” from the Carolina Low Country, gets a makeover with the addition of Mexican chorizo.

The traditional recipe by Southern Chef Bill Neal that gained well-deserved popularity in the early 80s included bacon and Tabasco hot sauce, 4 shakes to be exact.

The late chef is known for elevating Southern cuisine and credited with putting shrimp and grits “on the map” after his dish was glowingly reviewed by New York Times writer Craig Claiborne.

My version includes chorizo instead of bacon, and smoked paprika for a different spice profile. For a twist on texture, the grits are sautéed in butter in a cast iron pan to get a crispy edge while keeping that soft creamy interior. Not better, just different. Thanks for the inspiration, Chef!

Shrimp and Grits with Chorizo Recipe

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