Page 22 - Florida Sentinel 9-6-19

Recipes
From delicious hashes to skillet bakes and even some sweet eats, these dishes will be a welcome addition to any dinner table. So as you put together your weekly menu, take note of these mouthwatering recipes that will have you beggin’ for more.
MOCHA BUTTERMILK PANCAKES
Ingredients:
• 1 pound chorizo, removed from the casing (if needed)
• 1 tablespoon unsalted butter
• 3 medium yukon gold potatoes, chopped
• 1 red bell pepper, diced • 1/2 sweet onion, diced • 1/4 teaspoon salt
Directions:
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1/3 cup sour cream, or more for serving if you really love it
• 1 lime, zest grated and juiced
• 8 flour tortillas, warmed
• a bunch of fresh cilantro
• 1 avocado, sliced
• 8 eggs, fried (if serving 4 people) lime wedges for serving
Ingredients:
• 1 1/2 cups all purpose flour 1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
2 tbsp instant coffee grounds
Directions:
1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt
1 cup buttermilk 1 large egg
2 tbsp melted butter
1) Heat a large nonstick skillet over medium heat. Add the chorizo and cook until cooked through, about 5 to 6 minutes, breaking it apart with a spoon as you go. Remove the chorizo and place it on a paper towel to drain. Add the olive oil to the same skillet and throw in the potatoes, peppers, onions, salt and pepper. Stir to toss. Cook until the onions soften and the potatoes are tender, about 6 to 8 minutes, stirring occasionally so the potatoes don’t stick to the bottom. Stir in the garlic and turn off the heat.
2) In a small bowl, whisk together the sour cream, lime zest and juice. Add a little sprinkle of salt and pepper.
3) At this point you can leave the chorizo out by itself or mix it in with the potatoes. Warm the tortillas. Add a bit of the potato and the chorizo mixture to the center of the tortilla. Throw some cilantro on top and drizzle with the sour cream. Place a slice or two of avocado on top then finish it off with the fried eggs. Top with a sprin- kle of salt and pepper and chopped cilantro. Serve immediately.
1) Whisk together the dry ingredients in a medium bowl and set aside.
2) Beat the buttermilk, egg and melted butter together until com- bined.
3) Stir the dry ingredients into the wet until fully incorporated.
4) Ladle the batter with a 1/4 cup measure onto a greased griddle or frying pan over medium heat.
5) Cook about 5 minutes on each side, or until the edges are lightly browned and bubbles are rising to the surface of each cake. Flip and cook the other sides until the bottoms are lightly browned.
6) Serve right away with a dusting of powdered sugar or a drizzle of maple syrup.
Ingredients: Biscuits:
• 1 1/2 cups all-purpose flour • 1 tablespoon baking powder • 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 tablespoons unsalted butter, cold and cubed
• 2/3 cups buttermilk
Sausage Gravy
• 1 pound loose sweet Italian sausage
Directions:
• 1 pound red potatoes, rinsed and diced
• 2 tablespoons unsalted butter, if needed
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon Worcestershire sauce
• salt and black pepper
• 2 tablespoons melted unsalted butter
CHORIZO AND FRIED EGG BREAKFAST TACOS
BISCUITS AND GRAVY SKILLET BAKE
1) Preheat your oven to 425 degrees F.
2) In a medium bowl, whisk together the flour, baking powder, salt and black pepper. Add this mixture to the bowl or pitcher of your food processor. Add the butter and pulse 5-6 times or until coarse crumbs form. With the blender running on low, add the buttermilk until a soft dough forms. Transfer the dough to a sheet of plastic wrap and then place in the fridge until you are ready to use.
3) Heat a large oven-safe non-stick sauté pan over medium heat and add the sausage. Cook until brown and cooked through, then transfer the sausage to a plate that has been lined with a paper towel. Leaving the stove on and placing the pan back on the burner, add the red potatoes. There should be enough fat leftover from the sausage, that you shouldn't need oil or butter. If there isn't, add a tablespoon of oil or butter. Cook until the po- tatoes are cooked through, but still have a little bite to them. Remove the potatoes from the pan with a slotted spoon and transfer to a bowl. Set aside.
4) With the pan still set over medium heat, add 2 tablespoons of butter. Once melted, add the sausage back to the pan and then stir in the flour. Cook for 2-3 minutes or until golden brown, and then add the milk. Continue to stir until the gravy has thickened substantially and easily coats the back of the spoon. Stir in the Worcestershire sauce and salt and black pepper to taste. Fold potatoes back into the gravy until coated evenly. Remove from heat.
5) In 2 tablespoon-sized dollops, drop the biscuits right on top of the gravy, creating about 6-8 biscuits total. Brush the biscuits with melted butter and place in the oven, uncovered.
6) Bake for 12-13 minutes or until cooked through and lightly brown on top. Remove from heat and let stand for two minutes.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, SEPTEMBER 6, 2019