October 2018- Cooking with Rum

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              October 2018- Cooking with Rum

Here is an excellent dish to serve your Halloween party guests, it is delicious and creepy at the same time. Cheers!

Spooky “Intestines” Stuffed with Chorizo and Caramelized Onions

Ingredients: 

1 Tbsp. Olive Oil

1 Tbsp. Butter, unsalted

2 C. White Onion, thinly sliced

1 lb. Mexican Chorizo, casing removed

1 Lrg. Russet potato, peeled, and cut into 1/4- inch pieces (about 11/2 cups)

2 cups (about 8 oz.) Shredded Monterrey Jack Cheese

1 1/2 (17.3-oz) pkgs. Puff pastry (3 sheets), thawed

2 Lrg. Eggs, beaten

1 (12-oz) bag Frozen Cranberries

3 Tbsp. Honey

1 Tbsp. Lemon Juice

1 tsp. Ground Cumin

1 tsp. Chili Powder

1/2 C. Dark or Spiced Rum

1/4 C. Brown Sugar

1 Tbsp. Chipotle, minced (optional)

1 1/2 tsp. Salt

Directions:

1. Preheat oven to 350°F. Heat oil and butter in a large skillet over medium; add onions, and cook, stirring occasionally, until caramelized, about 20 minutes. Transfer to a bowl.

2. In a separate skillet, add chorizo and increase heat to medium-high. Cook, stirring to crumble, until natural oils release from the chorizo, about 2 minutes. Add potatoes and cook, stirring occasionally, until tender, about 10 minutes.

3. Take the caramelized onions and stir into the chorizo mix. Remove from heat and let cool to room temperature. Fold in shredded cheese.

4. Unfold thawed puff pastry and cut along the folds (in 3 equal pieces). Align the short ends of the pastry and brush short edges with egg wash; press to seal. Repeat the same process with the remaining sheets.

5. Take about a 1/3 of the chorizo filling and place onto each long sheet, leaving a 1/2- inch border. Brush border with egg wash and fold together over filling, crimping to adhere with your fingers. Repeat with remaining filling and sheets.

6. Line a large rimmed baking sheet with parchment paper. Coil the pastry logs into an intestine-like formation, seam-side down, curling in and around itself. Brush top with egg wash. Bake at 350°F until golden brown and firm to the touch, about 25 minutes. Let sit for about 10 minutes before serving.

7. While the pastry is baking in the oven, combine cranberries, honey, lemon juice, cumin and chili in a medium-size saucepan. Cook over medium-high heat until cranberries burst, about 7 minutes. Transfer to a blender and add the rum, brown sugar, chipotle and salt. Blend until smooth. Serve with puff pastry.

Source and photo: www.myrecipes.com

---Article written by Chef Susan Whitley--- 

Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family.

Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking.

Sue@gotrum.com