YieldMakes 1 284-g serving.
- 28 g Recipe: Roasted Beet Chorizo Bulk
- 3 kg Fresh Raw Red Beets, peeled
- 1⅔ Tbsp Salt
- 1⅓ Tbsp Gordon Choice Canola/Extra Virgin Olive Oil Blend
- 2 Tbsp Trade East Smoked Paprika
- 2 Tbsp Trade East Hot Chili Powder
- 1 Tbsp Trade East Ground Chipotle Chile Pepper
- 1 tsp Trade East Ground Cumin
- ¼ tsp Trade East Ground Cinnamon
- ½ tsp Trade East Ground Coriander
- ¼ tsp Trade East Ground Nutmeg
- 21 g Kosher Salt
- 383 g GFS Roasted Red Peppers, made into a paste
- 128 g Gordon Choice Canola/Extra Virgin Olive Oil Blend
- 128 g Markon Jumbo Red Onion, diced
- 21 g Markon Ready Set Serve Peeled Garlic
- 71 g GFS Red Wine Vinegar
- 128 g Mezcal, optional
- 170 g Recipe: Vegetable Pave Batch
- 340 g Markon Red Peppers
- 567 g Fresh Sweet Potato
- 284 g Celery Root
- 255 g Fresh Jumbo Carrots
- 255 g Rutabaga
- 113 g Fresh Leek Bunches
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 227 g Parmesan Cheese, grated
- 7 g Fresh Watercress, washed
- 28 g Pepper Mill Green Goddess Dressing
Recipe: Roasted Beet Chorizo Bulk
1. Preheat a convection oven to 177°C (350°F) at full fan.
2. Trim and peel the beets, removing and discarding the stem end and outside skins.
3. Add the beets to a large stainless steel bowl and season with 14 g of salt and toss with 21 g of oil blend.
4. Wrap each beet individually first in a piece of parchment, followed by a sheet of foil and place on a roasting rack inside a sheet tray.
5. Roast until the beets are just cooked through, about one hour. The time will depend on the size of the beets.
6. Allow the beets to cool in their foil/parchment under refrigeration.
7. Quarter the cut the beets and in batches pulse in a food processor to create a small dice or fine grind. Scrape down the sides of the food processor bowl as needed and repulse to ensure the beet granules are uniform.
8. Line a perforated sheet tray with cheesecloth, place on top of an additional sheet tray. Spread the beet granules evenly on the perforated/cheesecloth tray and leave in the cooler uncovered overnight to remove excess moisture.
9. Reserve the finely ground beets in a stainless steel bowl for the cooking process.
10. In a separate mixing bowl, add all of the spices and salt and whisk together.
11. Reserve the spice mixture.
12. Drain the roasted red peppers into a colander, discarding all liquid.
13. Clean the peppers, remove and discard any seeds, skins or pith inside and transfer to a stainless steel bowl lined with another strainer to eliminate as much liquid as possible, as it is bitter.
14. Once fully drained, add to a blender, and purée until smooth.
15. Transfer the purée to a heavy-bottomed sauce pot heated to low/medium.
16. Stirring frequently, allow the purée to reduce by half to a viscosity similar to tomato paste.
17. Transfer to a storage container and reserve under refrigeration for future use.
18. In a large rondeau, heat the surface to low/medium heat and add the oil blend.
19. When the oil is shimmering, add the onions and garlic and sweat down (do not brown).
20. Add the ground beets and turn the heat to medium/high, sautéing with a wooden spoon or spatula.
21. Add the spice mixture and fold in, stirring constantly to evenly coat the beets.
22. Deglaze the pan with the mezcal and the red wine vinegar, and reduce the liquid down by at least half.
23. Add the red pepper paste to give the beet chorizo body and fold in.
24. Taste and adjust with salt and pepper if desired.
25. Serve immediately.
Recipe: Vegetable Pave Batch
1. Preheat your convection oven or combi oven to 177°C (350°F) with a high fan.
2. Fire-roast the red peppers over a burner until the skins are blistered and charred. Place the peppers in a small stainless steel bowl and cover with film. Allow the peppers to cool for about a half hour. Wearing gloves and working on a cutting board, remove the stem end of the peppers and discard. Split the peppers in fourths lengthwise, following the contour of the pith and ribs. Remove the seeds and core and discard. Lay the pepper quarters flat, skin-side up. Using a paring knife alongside a paper towel, scrape the blistered skins to remove the charred exterior. Wipe your paring knife clean with the paper towel to keep your work surface clean. When the skins have been removed, use a clean paper towel to dab away remaining specks of charred skin. Reserve the peppers in whole sections for assembly.
3. Peel the sweet potatoes, rutabaga, celery root and carrots and place in a Cambro container with cold water to prevent browning.
4. Trim away the green tops and root end of the leek, leaving just the cylindrical portion. Cut it in half lengthwise, removing the top layer and any inner green sections. Rinse the white portion of the leek under cold water and for assembly.
5. Slice the sweet potatoes the long way, and slice the rutabagas, celery root and carrots 1.5 mm thick using a mandoline. Reserve each vegetable separately for assembly.
6. For the assembly, spray a 15 cm deep one-third size hotel pan with pan spray and line all sides of contact with parchment.
Note: you will need to cut a full length piece of parchment to achieve this recipe.
Bottom of the pan: 15 cm x 30 cm L Long Sides: 15 cm H x 30 cm L Short Sides: 15 cm H x 15 cm W
7. For assembly, lay the sweet potatoes down first in a compact singular layer, overlapping each placement slightly to ensure complete coverage. Season with salt and pepper and cover the layer with 43 g grated Parmesan. Add layers of celery root, carrot, rutabaga and leeks.
8. Repeat the same process, leaving the roasted red peppers for the top layer.
9. When finished cover with parchment and then foil and bake at 177°C (350°F) in a water bath for 2 hours, or until a toothpick can easily pierce through the centre of the pave.
10. When finished baking, remove the foil and place a 10 cm-deep, one-third size hotel pan on top of the parchment layer. Gently press the top and pour away the vegetable juice and discard.
11. Then cover the pave loosely with a sheet of film and place the 10 cm-deep, one-third size hotel pan back on top of the pave. Put weights or bricks inside the top pan and place under refrigeration overnight.
12. The next day, remove the top pan, the film and parchment. Gently take a long spatula and work your away around the pave, cleanly separating it from the pan. 13. Briskly turn the pan over onto a cutting board release the pave.
14. Remove all parchment and then invert the pave again with an additional cutting board on top, flipping it over.
15. Square off the edges and cut into 15 cm L x 4 cm W rectangles weighing about 170 g Reserve on a sheet tray lined with parchment for future use.
To prepare à la carte:
1. To make this cold dish, spoon a round of the beet chorizo on plate.
2. Lay the pave on top of the chorizo, showcasing all the layers upright.
3. Add the watercress around the pave, making a background wall.
4. Spoon the green goddess dressing around the pave in a circular fashion.
5. Garnish as desired and serve.
Some of the ingredients listed in this recipe may not be available in your area. Please contact your Gordon Food Service Sales Representative for more information.