Grilled Corn, Shrimp & Chorizo Salad

This one-dish meal marries the best flavors from summer shore dinners—seafood and corn— with the smokiness of Spanish paprika and chorizo.

For the vinaigrette:

• 2/3 cup extra-virgin olive oil; more for drizzling
• 4 to 5 large cloves garlic, peeled and grated on the small holes of a box grater to yield about  2 Tbs.
• Kosher salt
• 1 tsp. sweet smoked paprika (Spanish pimentón)
• 1/3 cup sherry vinegar
• Freshly ground black pepper

For the salad:

• 8 large ears fresh corn, husked
• Extra-virgin olive oil
• Kosher salt
• 1 cup thinly sliced scallions, both white and green parts (about 1 large bunch)
• 24 easy-peel shrimp in the shell (16 to 20 per lb.)
• 4 Spanish chorizo sausages (about 14 oz. total), split lengthwise
• 1 pint cherry or grape tomatoes, cut in half
• Freshly ground black pepper
• 1 recipe Grilled Garlic Bread

Make the vinaigrette:

Combine the olive oil and the grated garlic in a small saucepan. Cook over low heat until the garlic begins to brown slightly, about 10 min. Add a pinch of salt and stir to dissolve. Remove from the heat and let sit until the oil cools a bit, about 3 min. Add the paprika and let it infuse the oil for about 12 min. more. Strain the oil through a fine sieve and discard the garlic. (If making in advance, store in the refrigerator for up to 2 days.)

Put the vinegar in a small bowl. Add a pinch of salt and a couple of grinds of black pepper and whisk to combine. Slowly drizzle in the garlic-paprika oil, whisking constantly until well incorporated. Taste and adjust the seasonings if necessary.

Make the salad:

Prepare a medium-high charcoal or gas grill fire. Brush the corn all over with olive oil and season with salt. Grill, covered, turning occasionally until all sides are charred and deeply blistered in places, 6 to 10 min. Remove from the grill, cut the kernels off the cobs while still warm, and put the kernels in a large bowl. Add half the vinaigrette and toss to coat the kernels. Stir in the scallions and set aside.

Reduce the grill temperature to medium, or if using charcoal, let the coals die down a bit. Grill the shrimp and the sausage, turning once halfway through the cooking time, until the shrimp are pink, curled, and cooked through, 4 to 6 min., and the sausages are plump and well browned, 5 to 8 min. Transfer the shrimp and sausages to separate platters and cover with foil to keep warm.

While still warm, peel the shrimp and gently fold into the salad, along with the rest of the vinaigrette. Slice the sausages into 1/3-inch-thick half-moon-shaped pieces and mix into the salad. Add the tomatoes and mix gently. Taste and season with pepper and more salt if necessary. Serve the salad warm or at room temperature spooned over slices of grilled garlic bread.

Italian Bread & Sausage Stuffing

This stuffing doesn't stop at bread, sausage and the usual lineup of aromatic vegetables; Marsala, fresh thyme and the optional chopped turkey liver give it deep, rich flavor. For instructions on baking the stuffing, see Stuffed Roast Turkey.

• 14 cups Italian bread, like ciabatta, cut into 1/2- to 3/4-inch cubes (about 3 loaves)
• 1/3 cup olive oil
• 2 lb. bulk sweet Italian sausage (or stuffed sausage, casings removed)
• 1 turkey liver, finely chopped (optional)
• 2 large yellow onions, cut into 1/4-inch dice
• 5 large ribs celery, cut into 1/4-inch dice
• 8 cloves garlic, finely chopped
• 1 Tbs. plus 1 tsp. fresh thyme leaves (or 1-1/2 tsp. dried)
• 1 Tbs. dried sage
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 cup sweet Marsala wine

Pile the bread cubes into a very large bowl and set aside. Set a large sauté pan over medium heat and add the olive oil, half of the sausage, and the chopped turkey liver (if using). Cook, breaking up the sausage with a wooden spoon or spatula into 1/2- to 1-inch bits, until light brown, about 5 minutes. With a slotted spoon, transfer the sausage to the bowl of cubed bread; repeat with the remaining sausage. In the fat left in the pan, sauté the onions, celery, and garlic until the onions are translucent and just beginning to brown, 8 to 10 minutes. Stir in the thyme, sage, salt, and pepper, cook 1 minute, and then add the mixture to the cubed bread.

With the pan off the heat, carefully pour in the Marsala. Keep your face away from the pan as the wine will sputter. (It’s unlikely that Marsala will ignite, but if it does, just back off and let it burn for a few seconds until the alcohol has cooked off.) Set the pan over medium heat and bring the liquid to a boil, stirring to scrape up any flavorful bits in the pan. Boil for 2 minutes and then add the Marsala to the bread mixture; stir until well combined. Taste and add salt and pepper if needed.

NOTE: You’ll have enough of the stuffing to fill a 12- to 14- pound turkey and a 9x13-inch baking dish. See the corresponding recipe for Stuffed Roast Turkey for instructions on how to prepare and stuff the turkey and how to bake the stuffing.

Sausage and Egg Enchiladas with Tomatillo Sauce

Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day. The heat level on this dish is adjustable—if you prefer a milder dish, use only half a jalapeño in the sauce and leave out the green chiles.

For the tomatillo sauce

• 2 lb. fresh tomatillos, husked and rinsed in warm water
• 1 medium jalapeño, stemmed
• 1 cup chopped fresh cilantro
• 1 large clove garlic, peeled
• 1 tsp. ground cumin
• Kosher salt
• 1 cup heavy cream

For the enchiladas

• 2 to 3 Tbs. vegetable oil; more for the baking dish
• 1 small russet potato, peeled and cut into 1/4-inch dice (1 cup)
• 3/4 lb. fresh, raw chorizo, casings removed and meat crumbled
• 1 medium red bell pepper, cut into 1/4-inch dice (1 cup)
• 1 small yellow onion, finely chopped (1/2 cup)
• 1 4-oz. can diced green chiles, drained (optional)
• 6 large eggs
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 16 6-inch corn tortillas
• 4 oz. Monterey Jack, grated (1 cup)
• Sour cream, for serving (optional)

The night before

Make the sauce
Put the tomatillos and the jalapeño in a 4-quart saucepan and add water to within 1 inch of the top. Bring to a boil, then lower the heat and simmer, uncovered, turning the tomatillos occasionally, until they’re khakigreen all over and very tender, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Halve the jalapeño, and add one half to the blender. Add the cilantro, garlic, cumin, and 2 tsp. salt and purée (you should still see the tomatillo seeds). Taste and blend in the other jalapeño half if you prefer a spicier sauce. Add the cream and pulse to blend. Transfer to a bowl and let cool to room temperature.

Assemble the Enchiladas
Oil a 9x13–inch baking dish and set aside.

Add the potato and cook until just tender, about 4 minutes. Drain and set aside.

Meanwhile,cook the chorizo in an 11- to 12-inch nonstick skillet over medium-highheat, breaking up the meat, until cooked through, about 4 minutes. Use aslotted spoon to transfer the chorizo to a large bowl. Discard all but 1Tbs. fat from the pan. (If there’s less than 1 Tbs. of fat, add a bit
of the vegetable oil.)

Set the skillet over medium heat. Add the
bell pepper and onion and cook, stirring occasionally, until softened,
about 5 minutes. Stir in the potato and then cook undisturbed until
browned on the bottom, 3 to 4 minutes. Add the mixture to the chorizo.
Add the green chiles, if using.

Whisk the eggs, 1 tsp. salt, and
several grinds of black pepper in a medium bowl. Melt the butter in the
skillet over low heat and cook until the foam subsides. Add the eggs andcook without stirring until they begin to set on the bottom, about 20
seconds. Draw a wooden spoon across the pan a few times to form large
curds. Continue to cook, stirring occasionally, until the eggs are
barely set and still quite moist, 1 to 2 minutes—do not cook through.
Add the eggs to the chorizo mixture.

Stir 1 cup of the tomatillo sauce into the eggchorizo mixture. Cover the remaining sauce and refrigerate.

Brushboth sides of one tortilla with oil and put on a microwaveable plate.
Oil the remaining tortillas on one side and stack, oiled side up. Cover
with a paper towel and microwave the tortillas until warm and pliable, 1to 1-1/2 minutes. Arrange about 1/3 cup of the egg mixture in a line
down the center of each tortilla and roll it up. Place each filled
tortilla seam side down in the prepared baking dish. Cover the dish withplastic wrap and refrigerate overnight.

In the morning

Position a rack in the center of the oven and heat the oven to 350°F.

Uncover the enchiladas, pour the remaining tomatillo sauce evenly over them, and top with the cheese. Bake until the sauce is bubbly and the cheese is browned, 30 to 40 minutes. Let stand for 5 minutes and then serve with the sour cream, if using.

Red Chile Enchiladas

These are delicious alone or served alongside Mexican Rice, and some shredded cabbage in a tart vinaigrette. If you can find Mexican cheese, use queso Oaxaca or Chihuahua in place of the Jack cheese and queso fresco instead of the feta.

• 2 cups water
• 1 tsp. coarse salt
• 1 Tbs. white vinegar
• 3 small carrots, peeled and cut into 1/4-inch slices (to yield 3/4 cup)
• 1/4 lb. red skinned or Yukon Gold potatoes, peeled and cut into a 1/4-inch dice (to yield 3/4 cup)
• 2 Tbs. vegetable oil; more as needed
• 1 oz. (2 Tbs.) crumbled Mexican style bulk chorizo sausage or any other spicy hot fresh sausage
• Red Chile Sauce
• 12 corn tortillas, 6 inches in diameter
• 5 oz. (1-1/4 cups) grated Jack or Cheddar cheese
• 2 oz. (1/2 cup) crumbled feta cheese

In a medium size, nonreactive saucepan, combine the water, salt, and vinegar. Bring to a boil, add the carrots, and simmer until just tender, 5 min. Remove them from the water, shock under cold running water, and reserve. Repeat with the potatoes, cooking them about 3 min. Heat 1 Tbs. of the oil in a medium skillet over medium-high heat. Add the carrots, potatoes, and sausage. Sauté briskly until the sausage is crisp and the vegetables are browned, 10 to 12 min. Set aside.

Heat the oven to 400°F. If the sauce has been chilled, heat it until just warm and thin it with a bit of water if necessary. Heat a skillet over medium high heat. With a pastry brush, lightly coat both sides of a tortilla with the sauce. Pour about 1 Tbs. oil into the pan, swirling to coat. The pan should be lightly and evenly filmed with oil. Set the tortilla in the pan and cook until it just begins to brown, 10 to 20 seconds, pressing down with a spatula when the tortilla puffs. Flip the tortilla over and cook the other side in the same way. When cooked on both sides, each tortilla should be very pliable but not soft enough to tear when handled. The tortilla will begin to crisp around the edges, but don’t let it become so hard that it can’t be easily rolled. Drain on paper towels. Add more oil to the pan if needed; repeat with the remaining tortillas.

Brush a thin layer of sauce on the tortilla-just enough to coat.

Use a spatula to flip the softened tortilla. Tongs would tear it.

Mix 3/4 cup of the grated Jack or Cheddar with the feta. Arrange a heaping Tbs. of the cheese mixture just off center of a tortilla and loosely roll or fold the tortilla into a cylinder. Repeat with the remaining cheese and tortillas, setting the rolled enchiladas side by side and seam side down in a 9x13 inch baking dish as you go. Spoon a scant cup of sauce over all, sprinkle with the remaining grated cheese, and then sprinkle on the carrots, potatoes, and sausage. Bake for about 7 min. and then drizzle on about 1/2 cup more sauce. Continue baking until the cheese is melted and starts to bubble, about 10 min. Serve.

Roll enchiladas loosely and don't overfill them. A heaping tablespoon of filling is all you need.

Twice-Baked Sweet Potatoes with Leeks and Sausage

In these comforting stuffed sweet potatoes, fresh herbs, salty sausage, Gruyère, and sour cream are delicious, savory counterpoints to the sweet potatoes and leeks. Serve them as a main dish or as an accompaniment to seared steak or roast chicken.

• 4 small sweet potatoes (about 8 oz. each)
• 1 Tbs. olive oil  
• 1/2 lb. bulk sweet Italian sausage (or link sausage, casings removed) 
• 1 Tbs. unsalted butter
• 1 lb. leeks, white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups) 
• 1 tsp. chopped fresh sage
• 1/4 tsp. chopped fresh thyme   
• Kosher salt 
• 1/2 cup sour cream
• 1/4 cup grated Gruyère  

Tip:

Sweet potatoes have thin, delicate skin that tears easily, so don’t scrape too hard when scooping them out. Leaving 1/8 inch of flesh in each shell will  keep it from flopping closed. 

Position a rack in the center of the oven and heat the oven to 375°F. Line a heavy-duty rimmed baking sheet with parchment or foil.

Poke the sweet potatoes a few times with the tip of a knife and arrange them on the baking sheet. Bake until completely tender when pierced in the fattest part with a skewer, 35 to 60 minutes.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, reduce the heat to medium, and cook, breaking it into small bits with the edge of a slotted spoon, until no longer pink, 5 to 6 minutes. Transfer to a plate and set aside. 

Pour off all but 1 Tbs. of the fat and add the butter. When it melts, add the leeks, sage, thyme, and 1-1/2 tsp. salt. Cook, stirring stirring, until the mixture just starts to sizzle. Reduce the heat to low and cook, stirring frequently, until the leeks are very soft and starting to turn golden, 10 to 15 minutes. 

When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and gently scoop the flesh into a medium bowl, leaving about 1/8 inch of flesh in the shells. Mash the scooped flesh with a fork or potato masher until smooth. Stir in the sour cream and 1 tsp. salt. Fold the sausage and leeks into the mashed sweet potato and season to taste with salt. 

Position a rack 6 inches from the broiler element and heat the broiler on high. Mound the filling into the potato skins and top with the cheese. Put the potatoes in a 9x13-inch baking dish and broil until the cheese is golden, about 4 minutes. Serve immediately.

Sausage, Potato & Apple Sauté

• 2 Tbs. extra-virgin olive oil
• 1 large yellow onion, cut into medium dice (about 2 cups)
• 1 lb. sweet Italian sausage (bulk sausage or links with casings removed)
• 1-1/2 lb. russet potatoes
• 1 large apple
• Kosher salt and freshly ground black pepper
• 2 Tbs. tomato ketchup
• 1 Tbs. Dijon mustard
• 1/2 tsp. dried thyme leaves
• 2 Tbs. chopped fresh flat-leaf parsley

Heat 1 Tbs. of the oil over medium-high heat in an 11- to 12-inch nonstick skillet. When the oil is hot, add the onion and sausage and cook, stirring and breaking up the sausage with the side of a wooden spoon, until the sausage is golden brown and broken into small (1/2-inch) pieces, 8 to 10  minutes. While the sausage and onion cook, peel and cut the potatoes and apple into 1/2-inch dice. Scrape the cooked sausage and onions into a colander to drain briefly before transferring to a medium bowl. Add the remaining 1 Tbs. oil and then the potatoes and apple to the skillet; season with 1 tsp. salt and several grinds pepper. Cook, stirring frequently, until the potatoes and apple are golden brown and the potatoes are tender, 10 to 12 minutes. Meanwhile, mix the ketchup, mustard, thyme, parsley, and 2 Tbs. water in a small bowl. Return the sausage and onions to the skillet and stir in the ketchup mixture. Cook, stirring frequently, until the hash has browned nicely, about another 5 minutes. Season to taste with more salt and pepper before serving.

Grilled Sausage with Summer Squash, Fresh Herbs & Olives

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

• 1-1/2 lb. mixed summer squash, cut into 1-inch chunks
• 2 Tbs. extra-virgin olive oil
• Kosher salt and black pepper
• 1 lb. Italian sausage links (chicken or pork)
• 1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
• 1/3 cup pitted Kalamata olives, halved
• 1 Tbs. capers, rinsed
• Squeeze of fresh lemon juice

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.

Bacon-Wrapped Sonoran Hot Dogs

At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tucson, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line.

For the Salsa Verde:

• 1 lb. tomatillos, husked and washed
• 1 cup chopped fresh cilantro leaves
• 3 fresh serrano chiles, seeded and minced
• 1 cup minced sweet onion
• 2 tsp. minced garlic
• pinch of sugar
• 1/4 cup freshly squeezed lime juice
• sea salt

For the Hot Dogs

• 4 tsp. mayonnaise
• 1 tsp. Tabasco or other hot sauce
• Juice of 1 lemon
• 4 all-beef wieners (fat ones work better than long ones)
• 4 slices extra-thin bacon
• 4 torpedo rolls or bolillos
• 4 Tbs. warm refried beans
• 8 Tbs. chopped avocado (or guacamole)
• 4 heaping Tbs. grated Monterey jack or cheddar cheese
• 4 Tbs. chopped onion
• 4 Tbs. chopped tomato
• 4 Tbs. Salsa Verde

Make the Salsa Verde:

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

Make the Hot Dogs:

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Penne with Sausage, Fennel, and Pecorino

This hearty fall pasta gets a double dose of fennel flavor, from both fresh fennel and fennel seed in the sausage.

• Kosher salt
• 4 Tbs. extra-virgin olive oil
• 12 oz. sweet Italian sausage, casings removed
• 2 medium yellow onions, halved and thinly sliced (about 3 cups)
• 1 large fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced crosswise (about 4 cups)
• 2 Tbs. chopped fresh sage
• 1 cup lower-salt chicken broth
• 10 oz. dried penne
• 1 oz. finely grated Pecorino Romano (1 cup using a rasp grater); more for serving
• Freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked through, about 5 minutes. Use the spoon to transfer the sausage to a paper-towel lined plate and pour off any fat left in the skillet.

Set the skillet over medium-high heat and add the remaining 2 Tbs. oil and the onion.Cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Stir in the fennel, sage, and 1/4 tsp. salt. Lower the heat to medium and cook, stirring occasionally, until the fennel is softened and the onion is golden, about 5 minutes. Add the cooked sausage and chicken broth and cook, stirring, until heated through, about 2 minutes.

Meanwhile, cook the penne in the boiling water, stirring occasionally, until cooked through, 10 to 11 minutes. Reserve 1 cup of the pasta water and drain the pasta in a colander. Return the pasta to the pot over medium-high heat and stir in the sausage mixture until well combined. Remove from the heat and stir in the cheese, 1/4 tsp. pepper, and enough reserved pasta water to moisten, if necessary. Distribute among 4 bowls and sprinkle with additional cheese.

Sausage and Egg Enchiladas with Tomatillo Sauce

Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day. The heat level on this dish is adjustable—if you prefer a milder dish, use only half a jalapeño in the sauce and leave out the green chiles.

For the tomatillo sauce

• 2 lb. fresh tomatillos, husked and rinsed in warm water
• 1 medium jalapeño, stemmed
• 1 cup chopped fresh cilantro
• 1 large clove garlic, peeled
• 1 tsp. ground cumin
• Kosher salt
• 1 cup heavy cream

For the enchiladas

• 2 to 3 Tbs. vegetable oil; more for the baking dish
• 1 small russet potato, peeled and cut into 1/4-inch dice (1 cup)
• 3/4 lb. fresh, raw chorizo, casings removed and meat crumbled
• 1 medium red bell pepper, cut into 1/4-inch dice (1 cup)
• 1 small yellow onion, finely chopped (1/2 cup)
• 1 4-oz. can diced green chiles, drained (optional)
• 6 large eggs
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 16 6-inch corn tortillas
• 4 oz. Monterey Jack, grated (1 cup)
• Sour cream, for serving (optional)

The night before

Make the sauce
Put the tomatillos and the jalapeño in a 4-quart saucepan and add water to within 1 inch of the top. Bring to a boil, then lower the heat and simmer, uncovered, turning the tomatillos occasionally, until they’re khakigreen all over and very tender, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Halve the jalapeño, and add one half to the blender. Add the cilantro, garlic, cumin, and 2 tsp. salt and purée (you should still see the tomatillo seeds). Taste and blend in the other jalapeño half if you prefer a spicier sauce. Add the cream and pulse to blend. Transfer to a bowl and let cool to room temperature.

Assemble the Enchiladas
Oil a 9x13–inch baking dish and set aside.

Add the potato and cook until just tender, about 4 minutes. Drain and set aside.

Meanwhile,cook the chorizo in an 11- to 12-inch nonstick skillet over medium-highheat, breaking up the meat, until cooked through, about 4 minutes. Use aslotted spoon to transfer the chorizo to a large bowl. Discard all but 1Tbs. fat from the pan. (If there’s less than 1 Tbs. of fat, add a bit
of the vegetable oil.)

Set the skillet over medium heat. Add the
bell pepper and onion and cook, stirring occasionally, until softened,
about 5 minutes. Stir in the potato and then cook undisturbed until
browned on the bottom, 3 to 4 minutes. Add the mixture to the chorizo.
Add the green chiles, if using.

Whisk the eggs, 1 tsp. salt, and
several grinds of black pepper in a medium bowl. Melt the butter in the
skillet over low heat and cook until the foam subsides. Add the eggs andcook without stirring until they begin to set on the bottom, about 20
seconds. Draw a wooden spoon across the pan a few times to form large
curds. Continue to cook, stirring occasionally, until the eggs are
barely set and still quite moist, 1 to 2 minutes—do not cook through.
Add the eggs to the chorizo mixture.

Stir 1 cup of the tomatillo sauce into the eggchorizo mixture. Cover the remaining sauce and refrigerate.

Brushboth sides of one tortilla with oil and put on a microwaveable plate.
Oil the remaining tortillas on one side and stack, oiled side up. Cover
with a paper towel and microwave the tortillas until warm and pliable, 1to 1-1/2 minutes. Arrange about 1/3 cup of the egg mixture in a line
down the center of each tortilla and roll it up. Place each filled
tortilla seam side down in the prepared baking dish. Cover the dish withplastic wrap and refrigerate overnight.

In the morning

Position a rack in the center of the oven and heat the oven to 350°F.

Uncover the enchiladas, pour the remaining tomatillo sauce evenly over them, and top with the cheese. Bake until the sauce is bubbly and the cheese is browned, 30 to 40 minutes. Let stand for 5 minutes and then serve with the sour cream, if using.

Orzo Salad with Grilled Broccolini and Sausage

This light main course uses cooked chicken sausages (widely available at supermarkets or big-box stores) to pull together a quick weeknight one-dish meal. Though it works with most any flavor of chicken sausage, we especially like it with a roasted red pepper and garlic sausage.

• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 2 Tbs. red wine vinegar
• 1/4 cup pitted picholine olives (or other mild green olives), quartered
• 1-1/2 Tbs. capers, rinsed and chopped
• 1 large bunch (about 12 oz.) broccolini, trimmed
• 1 large red onion (12 oz.), cut crosswise into 1/2-inch-thick slices
• Kosher salt
• 4 cooked chicken sausages
• 8 oz. (1-1/4 cups) dried orzo
• Freshly ground black pepper

Prepare a medium gas or charcoal grill fire. In a large bowl, whisk 1/4 cup of the oil and the vinegar. Stir in the olives and capers and set aside.


Arrange the broccolini and onion on a large rimmed baking sheet. Drizzle with the remaining 1 Tbs. oil and sprinkle with about 1 tsp. salt.


Grill the broccolini, onion, and sausages (with the lid closed), flipping halfway through cooking, until the vegetables have softened and charred slightly, 7 to 10 minutes for the broccolini and 10 to 12 minutes for the onions, and the sausages are browned and heated through, 8 to 10 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the orzo until it’s just tender, about 8 minutes. Drain well.


Coarsely chop the broccolini and onion, and cut the sausages into bite-size pieces; stir them into the dressing. Add the orzo, toss to combine, and season to taste with salt and pepper. Serve.

Arroz con Pollo

I like to pair the sweet Italian sausage with wine and the hot sausage with beer. I also like the way turmeric colors the rice, but it's fine to omit it.

• 2 Tbs. olive oil; more as needed
• 1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper
• 1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces
• 1 small onion, chopped
• 1 medium green or red bell pepper, cut in 1/2-inch dice
• 4 cloves garlic, minced
• 1 tsp. ground cumin
• 1/4 tsp. paprika
• 1/4 tsp. chili powder
• 1/2 tsp. ground turmeric (optional)
• 1/2 cup peeled, crushed tomatoes (I use canned)
• 1/2 cup dry white wine or beer
• 1 bay leaf
• 2 cups medium-grain rice (I use Goya)
• 2-1/4 cups water

In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes (see Tip for sautéing chicken evenly). Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.

Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 minutes before serving.

Sautéed Chorizo with Red Wine

You’ll need a softer cured chorizo here, not the very firm types that are meant to be eaten without cooking. You can find domestic cured chorizos in Hispanic markets and gourmet markets.

• 3 Tbs. extra-virgin olive oil
• 1-1/2 lb. cured but soft chorizo, cut into 1/2-inch-thick slices
• 1/3 cup dry red wine
• Good country bread, cut into large cubes

Heat the olive oil in a large (12-inch) skillet over medium heat. Add the chorizo slices and cook until they begin to turn a deep brown on one side, 3 to 5 min. Stir and continue to cook, stirring occasionally, until the chorizo is deeply browned all over, about 5 min. more. Carefully add the wine (be ready in case it flames) and let it simmer, scraping the pan to deglaze it, until it has reduced somewhat but is still saucy, 1 to 3 min. Pour the chorizo and juices into a dish. Serve with the bread, for dipping into the sauce.

Chicken-Andouille Filé Gumbo

Do not add filé powder to the entire pot of gumbo. If gumbo is reheated with filé powder in it, the filé will become stringy and unpleasant.

• 1 lb. andouille sausage or other spicy smoked pork sausage, sliced in half lengthwise, then cut into 1/3-inch-thick half-moon slices
• 1/2 cup vegetable oil
• One 3- to 4-lb. chicken, cut into 8 pieces
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 1 large white onion, coarsely chopped
• 3 stalks celery, coarsely chopped
• 1 cup chopped green bell pepper
• 3 cloves garlic, minced
• 2 quarts low-salt chicken broth
• 2 bay leaves
• 2 tsp. dried thyme
• 1 bunch scallions, thinly sliced (dark- and light-green parts only)
• Louisiana-style hot sauce, to taste
• 1/4 cup hot cooked white rice per serving
• 1/2 to 1 tsp. filé powder per serving

Prepare the sausage and chicken:

Heat a heavy-duty 12-inch skillet over medium-high heat until hot, 1 to 2 minutes. Add the andouille and cook, stirring occasionally with a wooden spoon, until well browned, 4 to 6 minutes. Transfer to a large bowl. Add 1/2 cup water to the skillet and immediately scrape the bottom with a wooden spoon to release any cooked-on bits. Reserve this liquid.

Heat the oil in a 7- to 8-quart Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper and sauté the chicken in two batches until golden brown on both sides, 3 to 4 minutes per side. Transfer to the bowl with the sausage.

Make the roux:

Add the flour to the oil remaining in the Dutch oven and stir constantly with a wooden spoon or heatproof spatula over medium-high heat until the roux reaches the color of caramel, 4 to 8 minutes. Add the onion and stir until the roux deepens to a chocolate-brown, 1 to 3 minutes. Add the celery, bell pepper, and garlic and cook, stirring frequently, until slightly softened, 3 to 4 minutes. Stir in the chicken broth, 1 quart of water, the liquid reserved from the sausage pan, and the sausage, chicken, bay leaves, and thyme.

Bring to a boil and then reduce the heat and simmer uncovered until the chicken is falling off the bone, about 45 minutes. Transfer the chicken to a plate. If you like, skim the fat from the surface of the gumbo with a large shallow spoon.

When the chicken is cool enough to handle, discard the skin and bones, pull the chicken meat into bite-size pieces, and return the meat to the gumbo. Season to taste with salt and pepper if necessary (you may find that the sausage and broth provided enough seasoning).

Serve the gumbo:

Five minutes before serving, add the scallions and hot sauce to taste. Serve in large soup bowls over 1/4 cup cooked rice per serving. Sprinkle 1/2 to 1 tsp. of the filé powder on top of each bowl of gumbo and stir to thicken, or pass the filé at the table for everyone to add to taste.

Kale-Chorizo Frittata

Chorizo sausage, smoked paprika and chopped kale give this frittata a Portuguese spin. Pair it with a fresh green salad for an easy but unusual dinner. Want to mix things up? Use the Recipe Maker to create your own custom frittata recipe with all your favorite ingredients. 

• 3 Tbs. extra-virgin olive oil
• 1/2 lb. chorizo, cut into small dice
• 1 large onion, thinly sliced
• 8 large eggs
• 1/2 cup whole milk
• 1 Tbs. all-purpose flour
• 1-1/2 tsp. kosher salt
• Freshly ground pepper
• 1/2 lb. kale, trimmed, cooked until tender in salted water, squeezed dry, and coarsely chopped
• 1/2 tsp Spanish paprika (pimentón)

In a 10-inch ovenproof anodized aluminum or nonstick skillet, heat 1 Tbs. olive oil over medium heat. Add the chorizo and onions and cook, stirring frequently, until the chorizo is browned and the onions are tender. Let the mixture cool slightly (it can be warm when added to the eggs, but not piping hot).


Heat the oven to 350°F. In a bowl, whisk the eggs with the whole milk, flour (don’t worry if the flour forms small lumps), salt, and several grinds of pepper. Combine the chorizo, onions, kale, and pimentón with the egg mixture, folding them in gently.


Wipe out the skillet, add the remaining 2 Tbs. olive oil and return it to medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes.Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.


Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for at least 10 minutes before cutting. Serve warm or at room temperature.

Sausage & Mushroom Frittata

Pair wedges of this hearty frittata with a simple green salad for a weeknight dinner, or cut it into small squares for a savory hors d'oeuvre. You can also create your own custom frittata recipe with the Recipe Maker.

• 1/2 lb. Italian sausage, removed from its casing and crumbled
• 2 Tbs. extra-virgin olive oil; more as needed
• 1/2 lb. fresh mushrooms, cut into 1/4-inch-thick slices
• 1 large onion, thinly sliced
• 8 large eggs
• 1/2 cup whole milk
• 1 Tbs. all-purpose flour
• 1-1/2 tsp. kosher salt
• Freshly ground pepper
• 1/2 cup grated Pecorino Romano
• 1 Tbs chopped fresh marjoram

Heat a 10-inch ovenproof anodized aluminum or nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it's browned. Add enough olive oil to the fat in the pan to total 2 Tbs., and add the mushrooms and onions. Cook, stirring frequently, until the onions are tender and the mushrooms are browned. Let the mixture cool slightly (it can be warm when added to the eggs, but not piping hot).


Heat the oven to 350°F. In a bowl, whisk the eggs with the whole milk, flour (don’t worry if the flour forms small lumps), salt, and several grinds of pepper.


Combine the sausage, mushrooms, onions, Pecorino-Romano, and marjoram with the egg mixture, folding them in gently. Wipe out the skillet and heat 2 Tbs. olive oil over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes.


Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for at least 10 minutes before cutting. Serve warm or at room temperature.

Sausage-Maple Bread Stuffing

• 1-1/2 lb. dense, chewy bread, cut into 3/4-inch cubes (about 13 cups)
• 5 oz. (10 Tbs.) unsalted butter, softened
• 1/3 cup chopped fresh thyme leaves (from about 1 oz. thyme sprigs)
• 1/3 cup chopped fresh sage leaves (from about 3/4 oz. sage sprigs)
• 3/4 tsp. poultry seasoning
• 3 cups medium-diced yellow onion (2 medium)
• 3 cups medium-diced celery (6 large stalks)
• 7-1/2 cups low-salt chicken broth
• 2 bay leaves
• 1 smoked ham hock (about 1 lb.)
• 1 lb. bulk pork breakfast sausage
• 1/3 cup maple syrup
• 1-1/2 tsp. freshly ground black pepper
• Kosher salt

Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about 2 days.

Position a rack in the center of the oven and heat the oven to 375°F.

In a heavy-based, 8-qt. stockpot or Dutch oven, melt 5 Tbs. of the butter over medium heat until it begins to foam. Stir in the thyme, sage, and poultry seasoning and cook just enough to coat the herbs and season the butter, 30 to 60 seconds. Stir in the onions and celery and cook, stirring occasionally, until soft and fragrant, about 15 minutes. Add the chicken broth, bay leaves, and ham hock and bring to a boil over high heat. Reduce the heat to medium low and simmer until the liquid reduces by one-third, about 30 minutes.

Meanwhile, put the sausage on a rimmed baking sheet and break it into quarter-size chunks. Roast until cooked through, about 15 minutes. Let cool, and then chop the sausage into smaller bits.

Add the sausage to the broth and simmer just to allow the flavors to meld, about 5 minutes. Remove the ham hock and bay leaves. Discard the bay leaves and set the hock aside to cool. Stir the dried bread, several cups at a time, into the broth until all of the broth is absorbed and the bread cubes are well moistened. Stir in the maple syrup, pepper, and the remaining 5 Tbs. butter.

When the hock is cool enough to handle, pick off the meat, chop it into small pieces, and add to the stuffing. Season to taste with salt if necessary (depending on the sausage and ham hock, both of which are salty, there may already be enough).

Transfer the stuffing to a 9x13-inch baking dish and bake uncovered at 375°F until heated through and crisp on top, about 20 minutes if freshly made, or about 30 minutes if made ahead.

Bacon-Wrapped Sonoran Hot Dogs

At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tucson, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line.

For the Salsa Verde:

• 1 lb. tomatillos, husked and washed
• 1 cup chopped fresh cilantro leaves
• 3 fresh serrano chiles, seeded and minced
• 1 cup minced sweet onion
• 2 tsp. minced garlic
• pinch of sugar
• 1/4 cup freshly squeezed lime juice
• sea salt

For the Hot Dogs

• 4 tsp. mayonnaise
• 1 tsp. Tabasco or other hot sauce
• Juice of 1 lemon
• 4 all-beef wieners (fat ones work better than long ones)
• 4 slices extra-thin bacon
• 4 torpedo rolls or bolillos
• 4 Tbs. warm refried beans
• 8 Tbs. chopped avocado (or guacamole)
• 4 heaping Tbs. grated Monterey jack or cheddar cheese
• 4 Tbs. chopped onion
• 4 Tbs. chopped tomato
• 4 Tbs. Salsa Verde

Make the Salsa Verde:

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

Make the Hot Dogs:

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don't have a grill or you're rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They'll taste just as good.

• 3 medium ripe tomatoes (3/4 to 1 lb.), cored and chopped
• 1 Tbs. apple cider vinegar
• 2 tsp. granulated sugar
• 1 tsp. finely chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 4 uncooked bratwursts (about 1-1/4 lb.)
• 4 hoagie sandwich rolls, split
• 1 Tbs. extra-virgin olive oil
• 1/2 tsp. cumin seed
• 1 cup bagged sauerkraut, drained
• 1/3 cup lower-salt chicken broth

Prepare a medium gas or charcoal grill fire.


Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring often, until most of the liquid has evaporated and the mixture resembles a thick, chunky ketchup, about 20 minutes. Season to taste with salt and pepper; set aside.


Grill the sausages, turning occasionally, until cooked through and dark golden-brown all over, 10 to 15 minutes. During the last few minutes of cooking, toast the sandwich rolls on the grill, 30 seconds to 1 minute per side.


While the sausages are cooking, heat the oil and the cumin seed in a small saucepan over medium heat until fragrant, 2 to 3 minutes. Add the sauerkraut, broth, 1/4 tsp. salt, and 1/8 tsp. pepper and bring to a boil. Cover, reduce the heat to medium low and simmer, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.


Spread the rolls with some of the tomato jam and then place a sausage inside each. Top the sausages with the sauerkraut and serve.

Orzo Salad with Grilled Broccolini and Sausage

This light main course uses cooked chicken sausages (widely available at supermarkets or big-box stores) to pull together a quick weeknight one-dish meal. Though it works with most any flavor of chicken sausage, we especially like it with a roasted red pepper and garlic sausage.

• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 2 Tbs. red wine vinegar
• 1/4 cup pitted picholine olives (or other mild green olives), quartered
• 1-1/2 Tbs. capers, rinsed and chopped
• 1 large bunch (about 12 oz.) broccolini, trimmed
• 1 large red onion (12 oz.), cut crosswise into 1/2-inch-thick slices
• Kosher salt
• 4 cooked chicken sausages
• 8 oz. (1-1/4 cups) dried orzo
• Freshly ground black pepper

Prepare a medium gas or charcoal grill fire. In a large bowl, whisk 1/4 cup of the oil and the vinegar. Stir in the olives and capers and set aside.


Arrange the broccolini and onion on a large rimmed baking sheet. Drizzle with the remaining 1 Tbs. oil and sprinkle with about 1 tsp. salt.


Grill the broccolini, onion, and sausages (with the lid closed), flipping halfway through cooking, until the vegetables have softened and charred slightly, 7 to 10 minutes for the broccolini and 10 to 12 minutes for the onions, and the sausages are browned and heated through, 8 to 10 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the orzo until it’s just tender, about 8 minutes. Drain well.


Coarsely chop the broccolini and onion, and cut the sausages into bite-size pieces; stir them into the dressing. Add the orzo, toss to combine, and season to taste with salt and pepper. Serve.