Executive Chef Ken Gladysz from Hershey Hotel came to Fox43 and demonstrated how to make a lovely baby kale salad with chorizo sausage, accompanied with a chocolate-spiced vinaigrette.
For the recipes, please see below:
Baby Kale Salad with House made Chorizo Sausage, Sweet Potato Puree, Roasted Potatoes, and
Chocolate-Spiced Vinaigrette
Yield: 4 Portions
Dish Ingredients:
8oz. – Sweet Potato Puree (R)
8oz. – Baby Kale, cleaned and washed
4oz. (1/2ea.) – Red onion, Peeled, trimmed and small diced
Xoz. (1ea.) – Carrot, Trimmed, peeled and shredded
2T – Italian Parsley, Fresh Chopped
16 oz. – Potatoes, Roasted (R)
8oz. – Chorizo Sausage, Cooked
4oz. – Chocolate-Spiced Vinaigrette (R)
- Salt and fresh Black Pepper to taste
Method:
- On a clean plate of choice smear 2oz. of chilled sweet potato puree. Repeat this process on 3 remaining plates
- In a clean bowl add kale, onion, carrot parsley, potatoes half of hot sausage, 4 ounces of vinaigrette. Gently mix well, and taste.
- Seasoning with salt and pepper. Gently toss again and taste again. Adjust seasoning if necessary.
- Evenly divide salad mixture between the 4 plates with the puree placing in the center of the plate.
- Evenly divide remaining Sausage between the 4 plates.
- Wipe plate edges and serve.
Sweet Potato Puree Ingredients and Method
1ea. Sweet Potato (20oz) Peeled, trimmed and medium rough diced
15oz. – Apple juice
15oz. – Water
- Salt and White pepper
- Place sweet potato, apple juice, and water in small sauce pot.
- Place pot on stove bring to boil reduce to medium simmer and cook until potato is tender about 25 minutes
- Remove from heat and drain off excess liquid, and allow to cool.
- Once cool place sweet potato in food processor and season with salt and pepper. Blend until smooth. Once smooth taste and adjust seasoning if necessary.
- Remove to clean contain and once cool cover and refrigerator.
Roasted Potato Ingredients and Method
2ea. Potatoes (16oz.) medium size, peeled and trimmed and medium diced
1t – Whole butter, soft
- Rinse cut potatoes well and the dry well.
- In clean bowl place potatoes, and 1/2t butter. Mix very well
- Evenly place potatoes on sheet pan that has been greased with other 1/2t of butter
- Place sheet pan in preheated 350 degree convection oven for 35 minutes or until desired doneness. Rotate the pan twice.
- Once potatoes are done remove from oven and hold till plate up
Chorizo Sausage Ingredients and method
1# - Pork, ground
1 1/2t – Salt
3/4t – Paprika
1/2t - Red Pepper Flakes
1/4t – Oregano
1/4t – Black Pepper, ground
- Curing Salt (if available)
1/2t – Garlic fresh, minced
1 1/2t – Red Wine Vinegar
1 1/2T – Water
- In clean bowl add pork, salt, paprika, red pepper flakes, oregano, black pepper, curing salt and garlic, and mix very well.
- Add vinegar, and water, and if available place meat mixture in table model mixer and mix for 1 minute. If mixer is not available then mix by hand until all ingredients are fully incorporated.
- Make very small ¼ ounce balls (12 per salad) and place them onto greased sheet pan.
- Once desired amount of balls is complete place sheet pan into per-heated 350 degree oven for 8 minutes.
- Remove from oven and hold for final plate up.
Chocolate-Spiced Vinaigrette
Yield: 1 Pt.
Ingredients:
1/2t – Dijon Mustard
2t – Honey
4oz – Apple Cider Vinegar
12oz – Oil
1t – Hershey Cocoa Powder
1/4t – Allspice, ground
1/4t – Cloves, ground
1/4t Mace, ground
1/4t – Nutmeg, ground
1/4t – Cinnamon, ground
1/2t – Chili Powder
- Salt & Black pepper to taste
Method;
- In a clean bowl add mustard, honey, and vinegar. Using a whisk mix very well
- Slow add oil while whisking until oil is full incorporated into vinegar mixture
- Add all spices and carefully then carefully start whisking until all are fully incorporated. Make sure to wipe down sides of bowl
- Taste and adjust and season with salt and pepper as necessary
- Pour vinaigrette into to container, cover and refrigerate over night