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Spanish Chorizo Queso Flameado with Pimientos Verdes y Cebollas

1/2 large white onion, cut into thin slices
2 cloves garlic
1 tablespoon vegetable oil
2 teaspoons butter
4-6 New Mexico or Anaheim green chiles or poblanos, roasted, peeled, seeded and cut into 3-inch-by-3/8-inch strips
2 Spanish style chorizo links finely minced
2 jalapeños or serranos, stemmed and seeded, chopped (optional)
4 tablespoons tequila
URBANherbal Mexican Savory Salt, to taste
Pepper, to taste
12 ounces creamy white cheese, such as queso Chihuahua, queso asadero, queso blanco, Monterey Jack, Muenster (or any combination), grated
12 warm flour or corn tortillas, tostada chips, or red bell pepper wedges and other vegetable crudités, for serving
 
Chopped tomatoes, to accompany
Avocado wedges drizzled with fresh lime juice, to accompany
Chopped green onions, to accompany
Chopped fresh cilantro, to accompany
Salsa, to accompany
Instructions: Briefly sauté onion and garlic in oil and butter; add chile strips and jalapeños or serranos, 2 tablespoons tequila and salt and pepper to taste, stirring until tequila is absorbed. Do not overcook. In a separate skillet with a tablespoon of olive oil, sauté the chorizo until simmering. Set aside.
Heat oven to broil. Place grated cheese in a shallow 9-by-9-inch earthenware dish or in 6 individual flameproof ramekins. Top with the pepper/onion mixture. Place 6 inches under broiler and heat until bubbly, melted and lightly browned (about 4-5 minutes).
To serve: Remove cheese from oven. Top it with the Chorizo. Serve with a basket of hot tortillas, crispy tostadas or crudités and small bowls of tomatoes, avocado wedges, green onions, cilantro and salsa. .
Variations: Sauté a handful of sliced mushrooms or squash blossoms with the pepper/onion mixture. Or substitute about 1/2 pound of crumbled fried chorizo (spicy Mexican pork sausage) for the chile strips.

Spaghetti Pie with Pumpkin Wild Mushrooms & Spinach

1 lb. spaghetti
3 Tbsp. Extra Virgin Olive Oil
1 medium Onion, minced (yellow)
2 cloves garlic, minced
2 cups pumpkin, pureed
1 lb. of mixed wild mushrooms, shitake, porcini and morel, cut into small pieces
Kosher Salt and Fresh Ground Pepper
5 oz. Fresh Baby Spinach
3 large organic eggs
1 ½ cup whole milk
3 cups Gruyere Cheese, shredded
1 cup Ricotta Cheese
1 cup Freshly grated Parmigiano-Reggiano Cheese
2 Tbsp. Sage, fresh and finely minced
2 Tsp. Thyme, Fresh

1. Preheat oven to 424 degrees. Tightly wrap the outside of a 9 inch springform pan with foil. Brush the inside of the pan with butter.
2. In a pot of salted boiling water cook the spaghetti until al dente, then drain.
3. In a large skillet, heat 2 tablespoons of the olive oil. Add the garlic and onion on high heat until sizzling. About 1 minute. Add the mushrooms and pumpkin and season with salt and pepper. Keep stirring and lower the heat to medium. Cook about 12 minutes.
4. In a large bowl, beat the eggs, then add the milk. Then add the spaghetti and then the mushroom and pumpkin mixture. Then add the cheeses and herbs. Season with a little salt and pepper. Then scrape into the springform pan and smooth the top. Set the pan onto a baking sheet and bake for about 35 to 40 minutes, until bubbly and the top is golden. Let stand for about 15 minutes. Remove the springform pan and cut into slices and serve.

Serves 8 to 10 people

These Spring Rolls will oooh and ahhh your friends and family.
We love the light crispy flavor of Spring rolls, but you  will be romanced and tantalized with these because of the addition of herbs and the edible flowers. Remember we also eat with our eyes, and when food tastes wonderful and looks beautiful it is even better.

Ingredients

• 8 ounces Pad Thai Noodles (rice vermicelli)
• 16-20 count shrimp, peeled, deveined and boiled, sliced in half lengthwise (allow 2 shrimp per roll)
• Mixture of edible flowers, separated into petals
• Julienned carrots, blanched just until tender
• Peeled, seeded and julienned cucumber
• Mixture of fresh sweet and lemon basil leaves, roughly chopped
• Mint leaves, roughly chopped
• Minced dill sprigs
• Cilantro leaves, roughly chopped
• Chive sprigs, cut to fit rolls
• Rice paper rounds

Prepare and assemble all ingredients. Bring 4 quarts of salted water to a boil and add the noodles.

Boil for 4-5 minutes, then drain into a colander and rinse under cold running water; set aside. Fill a 9-inch pie pan with warm water.

Working one at a time, put rice paper sheet in the water and remove as soon as it turns transparent. Arrange on cutting board so that there are no wrinkles.

Place 2 shrimp halves, cut-side up on the paper. Scatter edible flower petals on the paper, leaving a 1-1/2-inch border on both sides. Put a portion of the noodles over the flower petals, then some of the carrots and cucumber, then scatter a portion of each herb over the top.

Place 2 more shrimp halves, cut side down on the herbs. Beginning at the side furthest from you, fold the rice paper over the filling, scrunching it tightly, but taking care not to tear the rice paper. Fold both ends toward the center, then continue to roll towards you, forming a tight roll – the tighter, the better.

Place rolls on parchment-lined sheet tray. Keep refrigerated until ready to serve.

Serve with small bowls of desired dipping sauces.

Peanut Sauce Ingredients

• 2 tablespoons toasted sesame oil
• 2 tablespoons plain sesame oil
• 1 tablespoon toasted, then ground coriander seeds
• 1 tablespoon freshly minced ginger
• ½ teaspoon cayenne pepper
• ¼ cup all-natural peanut butter – the only ingredients should be peanuts and salt
• 1 tablespoon sambal oleck
• 1 tablespoon tamari
• 1 tablespoon toasted sesame seeds
• 1 tablespoon hoisin sauce
• Juice and zest of 1 lime
• 1 tablespoon rice wine vinegar
• 1 cup hot water

Combine the sesame oils, ground coriander, ginger, and cayenne pepper in a heavy-bottomed 2-quart saucepan over medium-low heat. Cook slowly until a good aroma emanates from the pan. Remove from heat and set aside.

Place the peanut butter in work bowl of food processor fitted with steel blade. Process until very smooth. Add the heated oil and spice mixture; process until thoroughly blended, then add all remaining ingredients except hot water.

With processor running, add the hot water I a slow stream through the feed tube until the desired texture and thickness is achieved and the sauce is very smooth. Turn the sauce out into the saucepan and simmer for 15-20 minutes to add a greater depth of flavor to the sauce. Serve at room temperature.