Chorizo and Chile Cilantro Linguine

Okay, this recipe, or a version of it, is actually on the website.  But it is sooooo very good that we made it for friends that came to visit Sunday afternoon.  We served it with some exceptional beer, Kellerweis, and had some shrimp and Manchego stuffed jalapenos that we baked off in the grill out on my little bitty patio.   Once again, the camera was left at the store so I don't have a picture of the finished product, but we all enjoyed it.  Take some Spanish Chorizo and slice into thin slices.  Take an onion, cut it in half and peel it.  Slice it into 1/4 inch thick slices and separate into the strands.  Slice a big red bell into thin matchstick pieces.  Drain a 1/4 cup capers.  Grate about 3 or 4 ounces of 6 month old Manchego cheese into large grate.  I added a drained can of quail eggs as well, but that is just me.  Chop some cilantro and slice a few scallions into thin slices for garnish.  Bring the water to boil and cook the Chile Cilantro Linguine for 6 minutes.  Reserve a cup of the liquid and drain the pasta.  In a large skillet, heat to medium, a 1/4 cup of olive oil.  Toss in the onion and pepper, cook for two minutes.  Add the sliced Chorizo and the capers.  Cook an additional 2 minutes.  Toss in the drained pasta, the reserved water and toss together well.  Place on a large platter, sprinkle with the cheese, add the eggs, and garnish with the scallions and cilantro.  Yummmmmy, this stuff made the vegetarian in me cringe, but so what, we had guests and it was fun fun fun and yummy delicious.  I really only ate a few of the slices of the sausage, so I wasn't too bad.  Try this recipe, it is spectacular and only took about 15 minutes of prep work.  And of course I always seem to have good whole wheat bread in the freezer so with the cheese and fruit for dessert, some beer then Cabernet later, a perfect meal. 

Barton Creek Farmer's Market

Sasha looking better than ever and helping to sell pasta!

Saturday the 4th Chef Roy was out at Barton Creek Farmer's Market with Sasha.  I do believe that she was the only one there in high heels and a dress.  It has been a while since Chef has felt good enough to do any shows so not sure if he was standing the whole day to impress his nice new friend or was just happy to be there talking to all the wonderful people that shop at the market.  Of course he was sore as could be on Sunday before he made the dinner for friends described in the next post, but he thought it was worth it.  Chef was impressed with the market, and he came home with a case of Kombucha, a big bag of mushrooms, eggs, beets, rutabagas, arugula, farmer's cheese, honey, tomatoes and big smiles.  Chef wants everyone that stopped by to say hi to know that he appreciates them as customers and hopes they loved cooking some of the recipes that gave to those that asked.  Thanks, hope to see everyone out at the local markets, if we don't sell at the market you visit, ask to speak to the market manager and tell them they need to bring in the World's Finest Handmade Pasta.