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Cooking on the Wild Side with Kirt Martin
Chorizo & Cornbread Dressing
Posted on: October 25, 2007
1 lb chorizo
1 tablespoon Butter
1/2 cup carrots; diced
1 tsp. garlic; minced
1/2 cup celery; diced
1 cup onion; diced
1/4 cup chayote; diced
3 each jalapeno peppers; seeded, diced
1 tsp. thyme; chopped
1 tablespoon cilantro (fresh); chopped
1 tsp. broad leaf sage; chopped
or 1/2 teaspoon of rubbed sage
8 cups cooked corn bread; cut into 3/4 inch cubes
1/2 cup chicken stock
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
Saute the chorizo until browned and drain off the fat. In the same pan add the butter and cook the vegetables until translucent. Add the bourbon and reduce slightly, remove from the heat and add the thyme, cilantro and sage. In a mixing bowl gently fold all of the ingredients together, place in a 9 × 12 inch baking pan that has been sprayed with non-stick spray. Bake at 350°F for 20 minutes or until hot.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.