Corncakes & House Chorizo *gf Recipe
Two GF yellow corn cakes, roasted poblano jam, two scrambled eggs, house-made chorizo sausage, fresh spinach coulis
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Ingredients
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Corn Cakes
House-Made Chorizo
Roasted Poblano Jam
Fresh Spinach Coulis
Scrambled Eggs
Method
Preparation of Corn Cakes
Mix Ingredients
In a mixing bowl, whisk together the yellow cornmeal, baking powder, salt, eggs, milk, and melted butter or oil until smooth. Fold in the fresh corn kernels.
Cook Corn Cakes
Preheat a non-stick skillet over medium heat. Pour 1/4 cup of the batter onto the skillet for each corn cake. Cook until golden brown on both sides, about 3-4 minutes per side. Keep warm.
Preparation of House-Made Chorizo
Mix Chorizo Ingredients
In a bowl, mix the ground pork or turkey with paprika, cumin, oregano, garlic powder, salt, and cayenne pepper. Form into small sausage patties.
Preparation of Roasted Poblano Jam
Roast Peppers
Roast poblano peppers over an open flame or under a broiler until charred. Place in a bowl, cover, and let steam for 10 minutes. Peel and chop.
Cook Jam
In a saucepan, sauté chopped onion and garlic until soft. Add roasted peppers, sugar, and apple cider vinegar. Simmer until thickened, about 15-20 minutes. Puree until smooth.
Preparation of Fresh Spinach Coulis
Blend Coulis
In a blender, combine fresh spinach, olive oil, lemon juice, and salt. Blend until smooth. Adjust seasoning as needed.
