Recipe continued from page 22
Chorizo
You can use either link chorizo or ground chorizo. Chef O’Shields prefers to use the
links.
Cut the chorizo links on a bias to make pieces 2 to 3 inches long, ¼” thick.
Grill over medium heat for 3 minutes. Turn and grill 3 minutes more.
Remove and hold warm until served.
Sweet Jalapeno Cornbread:
2/3 cup butter or margarine, softened 1 tsp salt
2/3 cup sugar 3 large eggs
2 cups cornmeal 1 2/3 cups whole milk
1 1/3 cups all-purpose fl our ½ - 1 cups small diced jalapenos, seeded
4 ½ teaspoons baking powder
Preheat oven to 400 degrees. Grease a 9x13-inch baking pan.
Beat butter and sugar together into a large bowl until smooth. Add cornmeal, fl our, baking powder and salt in
another bowl. Stir eggs and milk together in a third bowl. Add 1/3 cup of milk mixture and 1/3 cup fl our mix into
butter mixture and whisk until just combined. Repeat until all product is used, then stir in jalapenos.
Spread evenly in prepared baking dish.
Bake in preheated oven for 22 to 26 minutes, until a toothpick comes out clean when testing the center of the
cornbread. Cool in pan 10 minutes, then cut into squares.
For service, poach two eggs in slowly simmering water with a tablespoon of white vinegar.
Place two pieces of cornbread on each plate, top each with prepared, warm chorizo followed by a poached egg.
Spoon the chipotle Hollandaise over the top. Garnish with chopped chives and smoked paprika.
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