Does anyone here cook with soyrizo much?!
Answers: I'm thinking of buying the stuff for the first time and stir frying it with swiss chard, bok choy, shallots, portabella mushrooms and slightly steamed blue potatoes. Would these work well together. Oh and I am planning on using grapeseed oil. Is there anything I should know? Any advise is much appreciated.
That recipe sounds great. I have only used soyrizo a few times in one recipe and it's really great.
Note: You have to cut the plastic casing and squeeze out the soyrizo. And it doesn't hold together like a sausage or anything. When you cook with it, it will separate and spread around all the other ingredients. So it's great for flavor in every bite but don't expect it to be like little cut up sausages or anything.
I make this quite often:
Potatoes, Peppers, and Onions with Soyrizo:
Ingredients:
5 medium potatoes (russet, idaho, etc.), cut in 1 inch pieces
1/2 cup olive oil
1/2 tsp. salt
2 fresh jalapeno chiles
1 large onion, halved and then cut in 1/4 inch strips
2 large green bell peppers
1 package of "soyrizo" (found in most grocery stores [at least in my area])
3/4 cup white wine
Preparation:
-Heat oil on medium high heat in medium or large skillet until oil is hot
-carefully add potatoes and salt and saute for 20 minutes or until browned and cooked through, stirring occasionally.
-when potatoes are done, use a slotted spoon and place them on several paper towels to soak up excess oil, reserve oil in the skillet for other ingredients
-cut a 2 inch slit in the sides of the jalapenos, add to skillet along with onions, peppers, and soyrizo and reduce heat to medium
-cook, uncovered, stirring frequently, until vegetable are cooked and softened...about 6-10 minutes
-add wine and boil until the mixture thickens...about 5 minutes.
-discard jalapenos, and mix the onion-pepper mix with potatoes in a large mixing bowl
-add salt and pepper to taste
http://elektracity.miniville. fr/
http://elektracity.miniville.fr/
sounds tasty.