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Saturday, July 15, 2006 

Grilled Chorizo on Bed of Smoked Bacon Collard Greens and Fried Lotus Root

For Chorizo:
2-6 links fresh Chorizo sausage, fork poked to grill.
Grill for 10 minutes on medium-high heat

For Collard Greens:
4 strips smoked pepper bacon, loosely chopped
1/2 red onion, chopped
3 cloves garlic, sliced
medium bunch of collard greens, loosely chopped
1/2 cup chopped cilantro
Ground pepper to taste

In a medium sautee pan over high heat, brown bacon for 1 minute, then add onion and garlic, sautee until golden brown, add collard greens, cilantro & ground pepper. Cook for 10 minutes, allowing collard greens to reduce and absorb the juices of the bacon, garlic and onion.

For Fried Lotus Root:
1 Lotus Root, sliced in 1/8th inch slices
In fryer with safflower oil at 400 degrees, drop slices of lotus root in. For about 5 minutes, allow lotus root to become golden brown. Remove and allow to drain on paper towels.

To plate:
Serve grilled chorizo over bed of collard greens and fried lotus root.


photo by d. scott gregory
Grilled Chorizo, July 2006
click on photo to enlarge

photo by d. scott gregory
Grilled Chorizo, July 2006
click on photo to enlarge

photo by d. scott gregory
Grilled Chorizo, July 2006
click on photo to enlarge

photo by d. scott gregory
Grilled Chorizo, July 2006
click on photo to enlarge

 

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