Chorizo Rockefeller Recipe

Prepare rock salt bed

Preheat oven to 425°F (220°C). Spread the 2 cups of rock salt in an even 1/2-inch layer on a rimmed baking sheet or cast-iron skillet sized to hold the chorizo links. This will create a firm, nonstick bed for roasting and presentation.

Brown chorizo

In a medium skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the removed chorizo meat (1 lb), breaking it up with a wooden spoon. Cook, stirring, until browned and mostly cooked through, about 6–8 minutes. Transfer browned chorizo to a bowl and set aside, leaving fat in the pan.

Sweat aromatics

In the same skillet over medium-low heat, add remaining 2 tablespoons butter. Add the finely diced 1/2 cup onion and sauté until translucent, about 4 minutes. Add 3 tsp minced garlic and cook 30–45 seconds until fragrant. Do not let garlic burn.

Wilt spinach

Increase heat to medium-high, add chopped spinach (4 cups) to the skillet with the onions and garlic. Toss or stir until spinach has fully wilted and released moisture, about 3–4 minutes.

Combine topping ingredients

Reduce heat to low. Stir in the 1 tablespoon finely chopped shallot, 2 oz softened cream cheese, 1/2 cup grated Parmesan, 1 tsp Dijon mustard, 1 tsp lemon zest, 1/2 tsp salt, 1/4 tsp black pepper and optional 3 drops hot sauce. Pour in 1/2 cup heavy cream and stir until mixture is homogenous, creamy, and slightly thickened, about 2–3 minutes. Taste and adjust seasoning.

Incorporate chorizo

Return the browned chorizo to the skillet and mix thoroughly with the Rockefeller topping so the meat is evenly coated. Warm through for 1–2 minutes, then remove from heat.

Prepare breadcrumb crust

In a small bowl combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, and 1 teaspoon chopped parsley. Toss until crumbs are evenly moistened.

Assemble on rock salt

Spoon the chorizo Rockefeller mixture onto the prepared rock salt bed in either a large central mound for family-style service or into 6 individual 4–6 ounce ovenproof ramekins placed on the salt. Smooth the tops.

Add crumb topping and bake

Evenly sprinkle the buttered panko mixture over the tops. Place the baking sheet or skillet in the preheated 425°F (220°C) oven and bake until topping is golden and the filling is bubbling, about 8–10 minutes. For extra color, broil on high for 1–2 minutes, watching closely to avoid burning.

Serve

Remove from oven and let rest 2 minutes. Garnish with a light dusting of additional grated Parmesan and a sprinkle of chopped parsley if desired. Serve hot on the rock salt bed with lemon wedges for squeezing. Provide crusty bread or crostini on the side to scoop the mixture.