Raúl Musibay: Sometimes I think people like to see our food more than they like to see us!
Glenn Lindgren: One day we received one of those invitations. Only this time they were more specific: "We'd love to have chorizo pie!" Several times over the years, we remembered eating a chorizo pie that was a lot like a quiche.
Raúl Musibay: Do real Cuban guys eat quiche? I don't think so!
Glenn Lindgren: In any case, we went into the kitchen to try to re-create this "quiche-like" pie. We like to use a Portuguese-style chorizo in this dish. It is softer and juicier than the Spanish variety.
Jorge Castillo: And that's how this recipe was born! It has become a party favorite, especially for brunches.
Raúl Musibay: Just don't tell the Cuban guys at your party that they're eating quiche!
Tender shredded pork roast in a great tasting sandwich!
INGREDIENTS:1 pound Portuguese-style chorizo sausage (you may substitute a mild Spanish cooking chorizo or even a Mexican chorizo) 1 1/2 cups chopped yellow onion
Preheat oven to 450 degrees F.
Use a sharp knife to remove the casings from the chorizo. Lightly sauté chorizo. Drain and blot with paper towels. Sauté onions, garlic, and green pepper in butter until translucent. Drain.
If you love to make your own pie crust, by all means have at it! If you want to use a great and easy substitute, pick up a box of Pillsbury pie dough in the refrigerated dough section of your supermarket. Whichever way you go, use the crust to line two 9-inch pie plates. Trim the crust to fit the plates and use a fork or your fingers to make a decorative edge.
Beat eggs in a mixing bowl until frothy. Gradually add cream, salt, pepper, cumin, and chili powder.
Crumble the chorizo and mix with sautéed garlic, onions, and green pepper. Spread an even layer on the bottom of each pie shell. Top with grated cheese. Pour the egg mixture over the top.
Bake for the first 10 minutes at 450 degrees F. Reduce oven temperature to 300 degrees F and continue baking until the custard sets, about 45 to 50 minutes. A knife inserted into the middle will come out relatively clean.
Cut into serving-size wedges and plate with a sprig of parsley. If anyone even mentions the "Q" word, play dumb!
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