Sick of butternut squash yet this season? Me neither. But seriously, it doesn’t have to be all butternut squash soup all day. Transform the humble squash into a powerhouse with this hash, decked with meaty chorizo and brightened with lime. And put an egg on it, obvs. Breakfast is served.
2 tablespoons (or more) olive oil
8 ounces fresh chicken chorizo
1 pound butternut squash (about 1/2 of a medium squash), peeled, cut into 1/2-inch pieces
1 onion, chopped
Lime wedges and cilantro leaves, for serving
1. Heat 1 tablespoon oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces, until browned and cooked through, about 7 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.
2. Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, about 15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with cilantro.
3. In the meantime, heat remaining tablespoon oil in a medium skillet over medium heat. Fry eggs sunny-side up until whites are cooked through and yolks are still runny, about 5 minutes. Season with salt and pepper.
4. Divide hash among four plates and top each with an egg. Serve with additional lime wedges for squeezing over.
I’m just going to break it to you now: this appetizer is definitely not healthy. Like, not even remotely. As in, I-bought-Velveeta-for-the-first-time-in-my-life-for-this-recipe levels of unhealthy.
But it’s worth it. I mean, there’s nothing quite like semi-food Velveeta to keep your queso at a smooth, dip-able consistency even after it’s cooled. A liberal sprinkling of turkey chorizo (don’t @ me, it’s actually really good) rounds things out with another layer of crumbly texture and warm spice.
After the chips are gone, you’ll be licking the bowl with this one.
1. Heat oil in a skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8â€“10 minutes; set aside.
2. Heat half-and-half and Velveeta in a large saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6â€“8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and chile powders.
3. Transfer queso to a warm bowl and top with chorizo.
Move over, tequila. This citrusy Paloma is made into something complex and new with the addition of smoky, earthy mezcal. Easy to make (and uh, easier to drink), this cocktail is made brighter with the addition of effervescent grapefruit soda. Don’t nix the soda: it rounds out the drink perfectly.
1/4 cup sea salt
1 teaspoon ground chile de arbol
Small grapefruit wedge (for glass)
2 ounces mezcal
1 ounce fresh grapefruit juice
6 ounces grapefruit soda
Grapefruit twist, for garnish
1. Mix salt and chile in a small bowl and spread out on a small plate. Rub the rim of a glass with grapefruit wedge, then dip into salt mixture to evenly coat rim. Fill glass with ice and pour in mezcal, grapefruit juice, then soda. Garnish with grapefruit twist.
Autumn may be in full swing, but lately I’ve been craving summer foods. One can only eat so many yams and butternut squash, right? I want melons. Watermelons, to be exact. I made this agua fresca a few times this past summer, and even though it’s cold out now, there’s really no wrong time to make this drink. It’s healthy, refreshing, and takes only minutes to blend.
1/4 cup sugar
1/3 cup lime juice
10 mint leaves
2 1/2 cups water
1. Cut off and discard the watermelon rind. Cut the watermelon into large cubes, removing any seeds.
2. Put half of the watermelon in a blender, along with half the sugar, half the lime juice, half the mint leaves, and half the water. Blend until you have a smooth puree. Transfer the puree to another container and repeat with the remaining watermelon, sugar, lime juice, mint leaves, and water.
3. Strain the puree over a pitcher, discarding the solids. Refrigerate for at least one hour before serving.
I first encountered hearts of palm at Pampas Grill, a Brazilian churrascaria in the Farmers Market in Los Angeles a couple of years ago. I have no idea how I’d gone so long without coming across the vegetable, but it’s been a favorite ever since then. I used them in making what is now one of my favorite salads:
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons drained capers
2 tablespoons lemon juice
1 tablespoon minced shallots
1 teaspoon Dijon mustard
2 cans hearts of palm, drained and rinsed
1 hard-boiled egg, shelled and chopped
1/2 pound cooked tiny shrimp
1 avocado, peeled and sliced
salt and pepper
1. In a bowl, whisk olive oil, vinegar, capers, lemon juice, shallots, mustard, and salt to taste. Cut hearts of palm in half lengthwise. Lay hearts of palm in dressing, turn over, and let stand for 5 minutes.
2.Lift hearts of palm from dressing and arrange on a large salad plate. Add shrimp to dressing in bowl and mix. Arrange avocado on salad. Spoon shrimp and all the dressing over the hearts of palm and avocado. Top with egg, and sprinkle with pepper to taste.