Give Thanks: Corn Bread Dressing with Chorizo and Roasted Red Peppers

Traditional Thanksgiving fare is delicious, but sometimes it’s fun to change things up a bit.

I'll admit we sometimes go a little bit crazy with our Thanksgiving escapades. Whether it's serving our turkey with deep dark mole, or trading it in for duck or rabbit, we like to change the game every now and again.

But, that doesn't mean we don't love some of the traditions that come with the Thanksgiving meal -- including a nice big both of tender dressing.

This southwestern style dressing is the perfect way to liven things up without heading too far off course.

Buttery homemade cornbread acts as the base for this make-ahead recipe, which uses chipotle peppers, chorizo, and roasted red peppers to enliven a family favorite. As written, this recipe is more smoky than spicy, but you can kick up the heat by adding more minced chipotles.

It makes the perfect side dish for your Thanksgiving feast, but it's also great served as a main dish with a nice crunchy side salad, or a mound of tender cooked kale or spinach.

Corn Bread Dressing with Chorizo and Red Peppers

©BURP! Where Food Happens

Simple Pasta with Roasted Red Pepper Sauce

  It's been a while since we posted about all the canning we did over Labor Day weekend. In the meantime, we've had a couple of requests for the recipe for the roasted red pepper spread we made.

While I had no hesitation about sharing the recipe, I also wanted to offer up some really great ideas for how it might be used.  But, since this was our first go-round with the spread, I didn't really have any tried and true suggestions.

I felt pretty certain we'd use it as a spread for panini -- and that it would probably be tasty that way, especially when paired with a bit of soft goat cheese. And I had little doubt it would be equally as delicious mixed with cream cheese and used as a spread for crackers around the holidays.  But, I felt like we should be a bit more creative with it before we pushed the recipe out into the world.

And that's how this pasta sauce was born. We had some cream on hand, along with a bag of this amazing DiCuonzo Orecchiette Farina Arsa. Go to the web site and read about it. It's absolutely delicious, and it's the sort of pasta that requires very little help to really shine. The idea of a rich, slightly creamy red pepper sauce sounded as if it would make a pretty amazing match. I added a sauteed onion just for some additional texture, and a bit of garden fresh Italian parsley for a dash of flavor and a bit of color.

And voilà. There it was. Another pasta would have showcased the color of the sauce more effectively. But, I'm sure you can imagine what it must have looked like -- and maybe, even, how it tasted.  Rich, creamy, roasty, sweet... and completely simple.

This is one of those recipes that functions as the ultimate form of validation.  After spending hours canning, it's great to see the fruits of one's labor in the form of a dish like this, which literally takes minutes to pull together.

Utterly homemade pasta bliss.  In less than 30 minutes.
Take that, Rachel Ray.

Roasted Red Pepper Spread
Pasta with Roasted Red Pepper Sauce

 ©BURP! Where Food Happens

Labor Day Weekend: Preserving the Harvest

  

It's been quite the weekend. We've spent the past three days working on cooking projects. Smoking corn on the cob. Roasting red peppers. And canning everything in our wake.

1950's corn relish
Fire-roasted pepper-tomato sauce
Roasted red pepper spread
Harissa
Lemon pickles
Chipotle salsa
Tomato juice
Tomatillo salsa

We're utterly exhausted. And yet the work was entirely worth it.  We have a pantry filled with gorgeous canned goods that will last us well into the spring.

Best of all, we did it on a relative shoe-string. $22 for 25 lbs of tomatoes at the market. Just $20 for 5 dozen ears of corn. Merely $25.00 for a year's worth of tomatillos. A straight-up $15 for a few pounds of dried chiles at the local ethnic market. And $60 for 30# of organic red peppers.  Every bit of it local. Every dollar of it well spent.

Canning is tiring work. The kitchen is hot. Our feet are sore.  But, somehow, it's worth all the effort.

After all, we've spent mere hours storing up foodstuffs that will feed us for days and weeks.  It's nourishing food that will sustain us through the autumn, winter, and most of the spring.  And best of all, we know exactly where it came from and what's in it.

We're genuinely looking forward to the night when we can enhance that otherwise straight-forward chicken panini with roasted red pepper spread.  We can't wait to create a quick weeknight pasta with fire-roasted pasta sauce.  And we can't even begin to explain how the priceless it is to have access to fresh-frozen sweet corn that tastes like it came right off the grill in the middle of February.

And don't even talk to me about the amazing bloody marys we'll be making with that tomato juice. Best. Ever. No lies.

Happy end-of-summer everyone!
Happy Eat Local Challenge Milwaukee!
Hope your weekend was lovely and your harvest season is bountiful!

©BURP! Where Food Happens