Food Network launches Simply Delicioso on July 14 at 11:30 am Eastern. Ingrid Hoffman promises to do for Latin cuisine what Giada DeLaurentiss did for Italian home cooking. It is hard to miss the cleavage of both!
We can get a peek at Ingrid's recipes at her website, Delicioso. Recipes are in English and Spanish and look like they were first broadcast on her Spanish TV segments. I am excited to to see dishes that feature chorizo and lime juice, flavors I came to love from working and dining in Miami.
The recipe I can't wait to try:
1 package frozen puff pastry sheets
1 12-ounce package chorizo
2 slices white bread, crusts removed
2 tablespoons milk
Egg yolk, slightly beaten
Remove the chorizo from its casing and put directly into a hot pan. Cook the chorizo, breaking it up with a wooden spoon. Once it is completely cooked through remove from the pan and drain on paper towels. Take the two slices of crust-less bread and pour enough hot water onto them so that they become soggy. Squeeze out as much liquid as possible and add to the chorizo. Combine the chorizo and soggy bread. Set aside.
Remove the puff pastry from the freezer and defrost according to package instructions.
Preheat oven to 375°F.
Place the milk in a small bowl. Place the thawed puff pastry sheet, one at a time, on a cutting board and cut it in half. If the pastry becomes too soft lightly flour the surface you are working on so the dough does not stick. You can also place the dough in the refrigerator until it becomes firm again. Place a few spoonfuls of the chorizo mixture in the center of the sheet of puff pastry and roll tightly sealing the edge with some milk. You may cut the ends of the roll with a sharp knife so that it looks neater. Place the roll on a baking sheet lined with parchment paper, seam-side down. Flatten roll slightly with the palm of your hand. With the tip of a knife prick the top of the pastry three times. Repeat the same process with the remaining chorizo mixture and puff pastry. Before placing them in the oven, brush the top of the pastry evenly with the beaten egg yolk. Bake for approximately 20 minutes or until the pastry is golden in color.