Clam Chorizo And Kale Parchment Pack Recipes

Steps:

• Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.
• Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine.
• Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette.

Steps:

• Scrub the clams, discarding any with cracked or open shells that fail to close when tapped.
• Heat the olive oil in a nonreactive large sautee pan or saucepan. Prick the sausage a few times with a toothpick. Fry the sausage over medium heat until cooked, about five minutes on each side. Transfer the sausage to a cutting board and let it cool, then cut it into thin slices.
• Discard all but two tablespoons of the fat from the pan. Add the onion and garlic and cook over medium heat until lightly brown, about three minutes. Stir in the sausage, tomatoes, parsley, bay leaf, pepper and wine. Bring the mixture to a boil. Stir in the clams and tightly cover the pot.
• Cook the clams over high heat until the shells open, about eight minutes. Shake the pan occasionally to give the shells room to open. Ladle the clams and cooking liquid into shallow bowls (discard any that have not opened).

Steps:

• Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
• Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.

Steps:

• Heat oil in a large pot over medium-high. Cook chorizo and mushrooms, stirring occasionally, until chorizo is beginning to brown and mushrooms release their juices and then evaporate, about 10 minutes. Stir in kale, sauce, and oregano; season with salt. Cover and cook until kale is wilted, about 2 minutes. Toss to combine, then remove from heat and let cool.
• Line 2 rimmed baking sheets with parchment. Cut dough into 8 equal portions (each should weigh 4 oz.) and roll into balls. Working one at a time, roll out on a lightly floured surface to a 7 1/2-8"-diameter circle. Transfer 1/2 cup filling and 1/2 cup cheese to center of circle. Using a pastry brush or your finger, brush water around edges of circle, then fold dough in half over filling to create a half moon. Using a fork, press edges to seal. Transfer to prepared sheet. Repeat with remaining dough, filling, and cheese.
• Whisk egg and milk in a small bowl. Brush tops of pizza pockets with egg wash.
• If baking immediately, preheat oven to 350°F. If freezing to bake later, freeze on baking sheets 1 hour, then transfer to resealable plastic bags and freeze up to 3 months.
• Bake pizza pockets on parchment-lined rimmed baking sheets until tops are golden brown, about 30 minutes for fresh and about 40 minutes for frozen.
• Do Ahead
• Filling can be made 1 day ahead; transfer to an airtight container and chill. Pockets can be assembled 3 months ahead; keep frozen.