I went into Sur La Table last Friday to set up the ins and outs of my cook date, which is next Saturday, the 29th.
They are pushing "Mexican" right now, so I picked a recipe from one of Rick Bayless's cookbooks.
Rick Bayless is a guru of all things Mexican, when it comes to food. He cooks authentic Mexican.
You might be familiar with his line of products from his restaurant, Frontera Grill, in Chicago.
I'm using his book, Mexican Everyday.
I picked Crusty Black Bean Chorizo Subs to make - basically one pot, cooking black beans with Mexican chorizo (which is fresh, not cured/cooked), and serving it on a crusty roll, with Queso Fresco (a Mexican cheese like goat or feta), and avocado.
I am currently having a hard time finding Mexican chorizo, which is strange, because I live about 2 miles from JP's Latin Quarter.
I did get Portuguese chorizo and Italian sweet sausage (just in case) to practice with. However, this morning, I went into one of the Spanish markets in the area, and asked if they had Mexican fresco chorizo (fresh chorizo), and he said they were out, but would get more on Wednesday.....
In the mean time, I'll practice the recipe with the Portuguese chorizo, and hopefully, it will be similar to the Mexican.
I bought a portable electric burner to use, as Sur La Table is not set up with a cooking area. God, I hope I don't burn the place down.....
If successful, the sub should look like this:
(Picture taken from Rick Bayless's website....hope it stays up, if it's gone, than be on the lookout for my end product after Saturday)
I plan to make a whole bunch up, and slice them thin, displaying them on a couple of Sur La Table's serving platters. I will serve them with chips and tomatillo salsa from Bayless's Frontera line.
I'll post pictures of what my final end product looks like after Saturday.