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.