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Guiso de Calabacitas, Verdolagas y Flor de Calabaza con Chorizo {Zucchini, Summer Squash, Purslane, & Squash Blossom Sauté w/ Chorizo}

Come this time of year, I always find myself eating tacos stuffed with...whaddaya think...zucchini. Weird, right? I mean, such a rare item in the height of summer.  I comb the depths of the gardens and sparse farm stands in order to bring home this mysterious green vegetable...and sometimes its cousin with the yellow skin.  I'm always so pleased with myself when I'm able to hunt these shy rascals down.  And when their beautiful sister the squash blossom is hanging around?  Well, that's just a bonus.  When I saw a recipe for a dish using both, I knew I wanted to try it next time my chase proved fruitful.  I did want to include zucchini's friend, chorizo in the party...they always seem to get along so well...like they were meant for each other.  Soul mates, if you will.  Imagine my great shock when I ran into another of those wily, hard-to-get players, purslane.  I mean, how often do you see purslane creeping around in the middle of summer!?  I coaxed them all inside the house and added a few friends to make one fantastic party.  A party in a tortilla.  You may know it by its formal name- taco.

✽Yes, I'm being facetious.✽
Guiso de Calabacitas, Verdolagas y Flor de Calabazo con Chorizo
Zucchini, Summer Squash, Purslane, & Squash Blossom Sauté w/ Chorizo
adapted from Saveur (May '11)
serves ~4

½ lb. fresh chorizo
olive oil
¼ sm. red onion, minced
2 cloves garlic, minced
½ jalapeño, minced
handful verdolagas (purslane), picked/trimmed
1 medium zucchini, halved, seeded & cut into half moons
1 medium summer squash, halved, seeded  cut into half moons
1 large tomato, chopped
small handful cilantro
~12 flor de calabaza (squash blossoms)
sea salt
freshly ground black pepper
Cook chorizo in a small skillet over medium heat until cooked through.  Drain and set aside.

In a large skillet, heat a couple glugs of olive oil over medium heat.  Add onion, garlic, and jalapeño and cook for ~5 minutes, or until soft.  Add both types of squash, purslane, and tomato to pan and cook until squash is just tender.

Run a sharp knife through the cilantro a few times and then throw the cilantro and squash blossoms into the skillet, gently "fold" them into the mixture and turn off the heat.  Season, to taste, with salt and pepper (going light on the salt, if you use it at all...remember the chorizo is seasoned).

Scoop into individual bowls and divide reserved chorizo evenly over each serving, then crumble as much queso fresco on top as you wish.  Serve with warm tortillas and some salsa.
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