Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
You guys. Summer feels so close.
In Portland, spring doesn’t matter a ton because it still rains all the time, it’s just warmer than it was in the winter. I have personally been caught in showers three times in the past three days. Whoever wrote that song about getting caught in the rain hasn’t had it happen to them more than once, if ever. I am so. over. it.
Thankfully the rain took a break and I got to spend part of this evening hanging out in my garden, which frequent readers of this blog know is one of my favorite places in the world. Right now the greens are just about ready to start cutting. Everything else is pretty tiny. There are about a million strawberry blossoms, but alas, no fruit yet. Even though it’s just getting started, my garden still restores my soul in a way that few locations can.
I didn’t grow these radishes, but I do have itty bitty radishes growing in my garden right now. When they come out, I’ll be making this recipe again with them.
I didn’t even plan to do this recipe for tonight, but these brown butter roasted radishes were so perfect and beautiful in my garden, they immediately jumped to the top of my editorial calendar (which does not exist).
Radishes mellow out significantly when you roast them. Especially this longer variety. A little brown butter and a little lemon make them a fresh spring treat.
Here’s what you need:
1 bunch of radishes
2 tbsp. unsalted butter*
squeeze of fresh lemon juice
lots of kosher salt and freshly ground pepper
*DO NOT reduce the amount of butter. You will need it all to dress the entire plate and you will want it all.
Preheat the oven to 450 degrees.
Cut the tops off the radishes (but keep them). Wash the radishes well, toss with olive oil and a liberal sprinkling of salt. Roast for about 20 minutes. While the radishes are roasting, wash the radish tops very well (beware of grit!). I find the best way is to submerge them in water completely for at least 5 minutes, and shake them a few times while they’re in there.
When the radishes are done roasting, melt the butter in a small pan over medium-low heat. Keep an eye on it as it bubbles, then browns. When you see a lot of browned (but not too brown! Beware of easy burning) fat crumbs, take it off the heat.
Plate the radishes and dry radish greens together, then pour the brown butter over them. Squeeze a fresh lemon, too – shoot for about a teaspoon of lemon juice. Salt and pepper liberally, then stir a little to make sure everything gets a little butter and a little lemon before enjoying.