Wednesday, April 20, 2011

Skillet Vermicelli with Chorizo Sausage and Black Beans (page 150)

This is officially our new favorite recipe from this cook book. The simplicity factor aside, this recipe was delicious! I did not want to put my fork down (I kept sneaking back into the kitchen once dinner was over! In fact, I’m willing to bet money that I’ll sneak back to the kitchen for another spoonful before I finish writing this post). I don’t think anything needs to change with this recipe; it’s perfect on its own. Cook’s Illustrated really hit the nail on the head with this one. I didn’t add the cheese to the entire pot; instead, I just let people sprinkle what they want on their own plate. I provided sour cream, but nobody used it. **FYI- I just tip-toed into the kitchen for another bite :-) ** This was fantastic and a must-try; I will be returning to page 150 for this recipe many times in the future.

4 comments:

Carissa said...

Well, with a review like that I might just have to add that to my list in the near future! I've looked through the book so many times over the last several months and don't remember seeing that recipe!

Shannon Boyer said...

I agree Carissa- this wasn't marked in my book, but it now is! Thanks!

Morgan said...

ok, we're trying this one next week!

Phil and Darby Hawley said...

I forgot to mention that it does have a little bit of heat, not too much but it is there. I hope y'all like it as much as we did. :-)