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Comfort Food | |
| 2 red bell peppers 2 green bell peppers 2 poblano peppers 1 lb rotini pasta 1/2 lb butter 2 chorizo sausages diced 1 yellow onion diced 4 cups heavy cream 3 cups smoked gouda kosher salt 1 cup panko BBQ sauce | |
| Roast the peppers on open flame till charred. Place in bag let sit 20-30 minutes. When cool, peel, deseed and dice. Cook the pasta in salted boiling water, drain and set aside. In a large saute pan over medium heat melt 1 stick of butter, add onion cook to translucent, add chorizo and cook another 10 minutes, stir in the diced peppers and remove from heat. In a heavy pot bring the cream to a simer, lower the heat, add 2 cups of gouda slowly, stirring to melt. Adjust salt to taste and set aside, keeping warm. In a large bowl combine paste, the onion mixture, the remaining cup of gouda and the cheese salt. Adjust seasoning. Pour into a large greased shallow casserole, sprinkle with bread crumbs, top with the remaining stick of butter cut into pats. Bake in a preheated 500 degree over 5-6 minutes till bubbling. Drizzle a little BBQ sauce on the top prior to serving. | |
Unrated | |
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