Greensboro Farmers Market sweet potatoes with Massey Creek Farms chorizo, peppers & a fried egg

A British author’s recipe for a terrific Spanish dish — whose ingredients are best sourced at the Greensboro Farmers Market. The recipe is at the Culinate website. It is from the book Pure Simple Cooking by Diana Henry.massey 2

The ingredients are: sweet potatoes, onions and bell peppers cooked with chorizo and thick bacon or pancetta, and spiced with hot smoked Spanish paprika, cumin, salt and pepper. Garlic is added and all is topped with a fried egg and cilantro or parsley.

The recipe gives exact quantities and measures. Pshaw! And useful cooking directions.

“With sweet potatoes” may be the highest and best use of Massey Creek Farms chorizo. And, if there are hills in Andalucia, then no other dish puts me quite so much in mind of smokey winter nights nights among them.

Sweet potatoes and chorizo! That’s the concept. Turns out there’s no end to chorizo/sweet potato recipes. (Leave out the peppers, add chickpeas, etc.)

Yes, I know that Spanish chorizo is a different thing, but I affirm Massey Creek Farms chorizo nonetheless. For that matter, I find Massey Creek Farms chorizo to be better along multiple dimensions, than the chorizos I commonly encounter in supermarkets. And, you can get smoked Spanish paprika (pimentón) at lots of places anymore. (Also, I do not know whether there are hills in Andalucia.)

______________________________________________________

Below is the recipe that appears at Culinate, with emendations to affirm how I changed it rather than go out of a harsh January winter’s day.

 Ingredients

            2          Greensboro Farmers Market sweet potatoes
            1          red (or other) onion, halved and cut into half-moon-shaped slices
            1          green bell pepper, seeded and sliced into wide strips (if you have one)
            1          red bell pepper, seeded and sliced into wide strips (if you have one)
            ~          Olive oil
            1½       tsp. pimentón (smoked Spanish paprika)
            ¼         tsp. ground cumin
            ~          Salt and pepper
            8          oz. Massey Creek Farms chorizo, casings removed, in thick chunks
            4          oz. bacon or pancetta, cut into meaty chunks
            2          cloves garlic, finely chopped
            1          Tbsp. chopped fresh cilantro or flat-leaf parsley leaves (if you have it)
            2          large eggs (mine were from Massey Creek)
Steps
 Preheat the oven to 400 degrees.
 Cut the sweet potatoes into chunks — you don’t have to peel them — and put in a small roasting pan with the onion and bell peppers. Add 2 Tbsp. olive oil and the pimentón, cumin, salt, and pepper. Stir the vegetables until they’re coated in oil and spices. Roast for about 30 minutes, or until all the vegetables are tender and slightly charred.
 Heat 1 Tbsp. olive oil in a frying pan and cook the chorizo and bacon until colored. Turn the heat down, add the garlic, and cook for another minute. Add all this to the cooked vegetables. Stir in the chopped herbs.
 Heat a little more oil in the same frying pan and fry the eggs. Serve the sweet-potato mixture topped with the fried eggs.
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