Chorizo Chipotle Jack Pull-Apart Bread

Chorizo Chipotle Jack Pull-Apart Bread

It was only a few short years ago that I discovered Chorizo. After tasting the spicy flavor filled Spanish meat, I felt like I was deprived for so many years.

So anytime I come across fresh, not cured, chorizo I love to buy it up and store it in the freezer; keep it on reserve for a gluttonous cooking day.

That day came  not too long ago as I was attempting to use some leftover jack cheese purchased in a variety pack. Living in a household of just two proves difficult to not waste food or leftovers.

My husband and I, and even a few friends, powered through several varieties of jack cheese from the pack,  but could not finish it all. What remained was a very spicy chipotle jack cheese. Luckily for me, I had some frozen chorizo to pair with it when I decided to come up with a recipe to use the leftover cheese.

The result was more delicious than I imagined…the best part of cooking is tasting the finished experimental product and realizing everything was a success.

Casseroles and soups are an easy way to use of leftover items because of the ability to throw random things into the mixture. Sometimes even bread is a great vessel to throw some random ingredients into and see what you come up with. An in this case, bread was the perfect way to use up my leftover cheese and frozen chorizo.

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Do not worry, if you do not have chipotle jack cheese you can substitute it for any type of jack cheese. Same goes if you do not like spicy food.

The recipe creates two normal sized loafs, so you will need two loaf pans

Chorizo and Chipotle Jack Pull-Apart Bread

Ingredients:

  • 1 1/3 Cups of Milk, room temperature
  • 2 Packages of Active Dry Yeast
  • 5 1/2 Cups of Bread Flour
  • 3 Tablespoons of Sugar
  • 2 1/2 Teaspoons of Salt
  • 4 Large Eggs, at room temperature
  • 1 Stick plus 2 Tablespoons of Unsalted Butter, melted
  • 8 Ounces of Chipotle Jack Cheese, shredded
  • 3 Cups of Chorizo, cooked and crumbled

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Directions:

  1. In the mixing bowl of your stand mixer, combine milk and yeast. Let the  mix rest for about 5 minutes to allow yeast to bloom. Attach your dough hook to your mixer.
  2. While yeast blooms, mix your dry ingredients together in a separate bowl.
  3. Slowly add in 1/2 your flour mixture, with the beaters turned to low, until all of the mixture is fully incorporated.
  4. Next beat in your eggs and 1/2 cup, or one stick, of melted butter.
  5. Slowly add the remaining amount of flour mixture, and once fully combined turn the mixer to medium speed. A dough should begin to form.
  6. Once a soft dough has formed, it should be slightly sticky, remove the dough from the mixer, placing it into a greased bowl. Cover the bowl with greased plastic wrap, and let rise on the counter for 1 1/2 to 2 hours, or until double in size.
  7. In a medium bowl, mix together your chorizo and cheese.
  8. Gently punch down dough, and divide in half. Turn dough out, onto floured surface.
  9. Roll each half into an 18×12 inch rectangle. Spread an even amount of your chorizo mixture onto each rectangle of dough, pressing the mixture into the dough.
  10. Spray two 9 inch loaf pans with cooking spray.
  11. Cut your rectangles into thirds, length wise, creating three strips. Then cut the strips into four inch rectangles.
  12. Stack the rectangles, on their sides, into each loaf pan.
  13. Once your pans are completely full, cover and let rise until double in size. About 1 1/2 to 2 hours.
  14. Once double in size, preheat your oven to 350 degrees Fahrenheit.
  15. Brush each loaf with the remaining melted two tablespoons of butter.
  16. Bake for about an hour, or until dough is cooked in the center.
  17. If the bread begins to brown too quickly, cover with foil.
  18. After baked, let bread cool completely before serving.
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Smoked Oysters Two Ways

Smoked Oysters Two Ways

Since the holidays are officially over, my friends and I are looking for excuse to continue having celebrations. Last year, by happenstance, we threw together an oyster smoking and Christmas Tree burning party. I can’t decide if this was due to receiving a Big Green Egg as a Christmas present making my husband and I anxious to cook every meal on it or because my friends and I ‘s had nothing to do with our leftover Christmas trees. Nevertheless, the first party was a hit. I threw together a menu with almost everything done on the egg, including smoked bread, oysters, and sea bass.

This year my friends were sure to ask that we have another party with he same oysters, but instead of preparing the entire menu I asked everyone to bring over something we could throw on the egg. The result was perfect, first course was smoked bread to rip and dunk in truffle white cheddar spread and top with prosciutto. Next, my friend, Maria, prepared a traditional Caesar with romaine we lightly grilled, then topped with homemade dressing and fresh cracked black pepper. Finally, we had smoked oysters two ways. These babies are quick and easy. Together we all quickly shucked the fresh oysters, then I topped them with the butters, threw them on the grill for three minutes, then passed around the tray. Each oyster flavor stands up on its own. The chipotle butter is balanced with sweet honey, firefly chipotle, and bitter whiskey. The Parmesan brings needed relief from the heat with the savory taste of garlic and herbs.

Once our bellies were full, we gathered around the fire pit in my backyard and picked off each tree one at a time. It is amazing the hours of fun burning dry christmas trees results in. I am not going to lie, we coordinated each tree burning with a related song. Nelly’s Its Getting Hot in Here, Snoop’s Drop It Like It’s Hot, and Lil Wayne’s Fireman were just some of the our brilliant picks.

Chipotle Bourbon Butter

Ingredients:

  • 1/2 stick of softened butter
  • 2 tablespoons of chipotle sauce
  • 1/2 clove of garlic, minced
  • 2 tablespoons of bourbon
  • 1 tablespoon of honey
  • A dash of salt

Directions:

In a small food processor, combine all ingredients until fully combined. Transfer into small Tupperware container and store in fridge until ready to use

Parmesan Parsley Butter

Ingredients:

  • 1/2 stick of softened butter
  • 1 clove of garlic, minced
  • 1 tablespoon of fresh lemon juice
  • 2 tablespoons of fresh parsley
  • 2 tablespoons of finely grated Parmesan
  • A dash of salt

Directions:

In a small food processor, combine all ingredients until fully combined. Transfer into small Tupperware container and store in fridge until ready to use

Smoked Oysters Two Ways:

Ingredients:

  • 1/2 bushels of cleaned fresh local oysters
  • Wood Chips
  • Chipotle Bourbon Butter
  • Parmesan Parsley Butter

Directions:

An hour or two prior to cooking, soak your wood chips in a bowl of water to prevent burning too quickly. Once ready to cook, get your smoker, grill, or big green egg to a semi-high heat; I cooked these at about 400 degrees farienhiet. While smoker is heating, start shucking your oysters making sure to keep all the briny juice in. Organize your oysters on a large tray, and top each one with a teaspoon of your desired butter. Set aside until your smoker is ready.

Once the smoker is at desired temperature, add you wood chips. Give the chips a minute or two to begin smoking. Place your oysters in single layer on the smoker, and cook for three minutes until the butter is bubbly; you should be able to shut the lid for a minute or two. Remove, place back on tray, and serve immediately.