Nov 11, 2013 – I know, it’s not like me to write about Wal*Mart when I’m writing of food allergies, but today that’s what I’m doing. If you or a loved one have food allergies your grocery bill may have increased 30 – 50% post-diagnosis like mine did. My friend, natural food fan and PR maven Heather alerted me recently to Albert Bartlett Rooster potatoes, farm to table potatoes grown in California are available today at Wal*Mart stores nationwide. These beautiful potatoes- pink on the outside and are creamy yellow in the inside – are beloved in Britain. Today they’ve made their way to the United States as a gorgeous, versatile and delicious varietal. How wonderful that everyone can experience the farm to table movement at a fraction of the price. How could I say no to a box of them?
Because I’m also about local I went to my local butcher, Fleishers located at 192 5th Avenue in Brooklyn and purchased four chorizo links. Fleishers is the epitome of a modern butcher. No cut of meat goes to waste. Additionally, all the animals are raised on friendly farms upstate where they are grass fed and never given any antibiotics ever. The chorizo at Fleishers is exceptionally tasty and has a lot less fat than regular chorizo. The other thing I like about Fleishers is that they are transparent with their ingredients so if I ask “is this gluten free?” the answer has always been “yes!”. (Ingredients can change so I always ask!)
CHORIZO HASH FOR A COLD NIGHT
This recipe came about because I had Albert Barlett’s Rooster Potatoes, chorizo and some shrimp and I was craving my fall comfort food: stew. I love a good lamb stew, beef stew or even a combination, but alas, there was nothing in my freezer that was saying: “Yep, I’m stew, you’re lucky!” Just a few lonely shrimp – which I am not allergic to. The other thing I love is paella, so I had an idea to make a deconstructed paella with potatoes. Well, as you can tell, it came out more like a hash, so, that’s why I’m calling it Chorizo Hash. If you can have eggs, fry an egg and put it on top for added protein. If you can’t have eggs or shrimp, strain and add a can of white beans at the end – don’t forget to season them.
Preheat oven to 450
Grab 1 oven safe pan or a pan and a casserole dish.
5 – 6 Albert Barlett Rooster Potatoes cut in 1″ cubes and boiled in salted water for 10 minutes
4 Chorizo Sausage Links (or a little over 1 pound)
7 Large or 12 medium frozen shrimp defrosted * sub canned white beans for shrimp
Cherry tomatoes cut in half
Fried Egg (optional)
Take the chorizo sausage out of its skin and brown in a large oven-safe pan if you have one. This step will take about 10 minutes. If there is a lot of fat in the pan, and there’s not from my Fleishers chorizo, drain some of it off, reserving about 1 tablespoon. Turn off the burner.
Add the pre-cooked salted and cubed Albert Bartlett Rooster Potatoes to the chorizo and stir gently to combine. Drizzle about 1 Tbsp Olive Oil over the entire mixture if there isn’t a lot of oil in the pan already and place the oven-safe pan into the oven that has been warmed up to 450 degrees. Cook in the middle rack of the oven for 10 minutes. Meanwhile, salt the defrosted and deveined shrimp.
Take the skillet out of the oven and toss gently, place back into the oven and bake for another 10 minutes.
Take the skillet out of the oven again, toss, and add the shrimp to the top.
Bake for another five minutes or until the shrimp is cooked.
Take your final dish out of the oven, toss gently again, add the tomatoes and cilantro and serve hot.
Serve with beet salad and home made apple crisp for desert.
8400 E. Crescent Parkway
Greenwood Village, CO 80111
Wal*Marts in the United States November 11, 2013
Disclosure: Albert Bartlett sent a bag of potatoes for consideration