Lunchbreak: Mercat a la Planxa chef Jose Garces makes lamb sausage with sweet corn fava succotash

Chef Jose Garces

To purchase a copy of the cookbook:

The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico and Peru

Mercat a la Planxa
638 S. Michigan Avenue
Chicago
www.mercatchicago.com

Lamb Sausage with Sweet Corn Fava Succotash and Rhubarb Mustard

Sweet Corn and Fava Bean Succotash

Ingredients:
1/4 lb diced chorizo
1 small onion, chopped
2 garlic cloves, minced
4 ears corn, kernels cut off and cobs discarded
1 large fresh padron pepper, finely chopped
2 cups fava beans, shucked and blanched
3/4 lb cherry tomatoes (1 pint), halved
2 Tbs sherry vinegar, or to taste
1/4 cup julienne fresh basil

Directions:
Cook chorizo in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet. Add shallot to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, pardon pepper, Fava beans, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, cooked chorizo, salt and pepper to taste.

Rhubarb Mustard

Ingredients:
6 1/2 ounces rhubarb
4 Tbs honey
3 1/2 ounces ground mustard
3/8 cup vinegar, raspberry
1/4 cup port wine

Directions:
Dice rhubarb, combine with 2 Tablespoons honey. Boil with 3/8 cup water, covered, until rhubarb falls apart (about 6 minutes). Continue boiling, uncovered, until reduced to half of the liquid. In a spice grinder, grind mustard seeds finely. Combine mustard powder with raspberry vinegar, 2 tablespoons honey and cooled rhubarb, blend with immersion blender until smooth

Catalan Spiced Lamb Sausage

Ingredients:
1 lb. trimmed lamb shoulder, cut into 1″ cubes, or 1 lb. ground lamb
3 cloves garlic, finely chopped
1 tsp espelette chili powder
1 Tbs minced flat-leaf parsley
1 tsp smoked paprika
1⁄2 tsp chopped oregano
1⁄2 tsp ground cumin
1⁄4 tsp chili flake
1 foot lamb casing

Directions:
Put lamb into the bowl of a food processor fitted with the chopping blade and transfer to freezer to let chill for 30 minutes. Add 2 cloves garlic, smoked paprika, oregano, cumin, chili flake, salt, and pepper to the bowl; process until lamb is coarsely chopped and mixed with spices, about 15 seconds. Pipe sausage in to casing and make 4 inch links.

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1 Comment

  • Kate Cherech

    My husband and I saw the segment and wanted the receipe. Printing it was impossible, and burned through 10 pages on which only the rhubarb receipe and the first 6 ingredients of the Lamb Sausage were printed. We have several receipes we have printed from your site that we use often. What happened to the link to a printable version? Without that, I won't bother attempting to print another.


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