Wednesday, May 25, 2011

Bite You Back Pasta

I've made a blonde roux before. I've made a dark roux before. But until tonight, I've never made a “redhead roux”.

But first, here are some shots from this past weekend's Bloomin', Barbecue & BluegrassFestival in Sevierville. Alexis and I spent a sunny day in the foothills of the Great Smoky Mountains hanging out with the KCBS BBQ comp folks, shopping the vendors, and listening to bluegrass music. I'll post more details about the event and some of the fascinating teams I met later on this week.

I came up with this recipe on the 20 minute drive home from work tonight. I had 4 links of raw chorizo to use and I thought about Alexis' Italian Sausage Alfredo sauce. I day dreamed about making a Tex Mex version of that dish. I zoned out of the traffic on I-640 and went through the mental pantry of what I had at home. It was kind of hard to concentrate about it, with all of the shrieks or terror and honking car horns around me as I drove weaving home obliviously through the interstate traffic. (Kidding...I'm a semi-responsible driver.)

Bite You Back Pasta

3 Tbsp jalapeno, seeded and finely diced
¼ cup sweet peppers, seeded and finely diced
1 ea shallot, finely diced
2 cloves garlic, finely diced
½ tsp Mega's taco seasoning recipe from Hot Sauce Daily
1 Tbsp butter
3 Tbsp collected drippings (see recipe)
3 Tbsp all purpose flour
2 cups milk
2 cups shredded cheese (I did ½ cup pepper jack, 1.5 cups sharp cheddar)
½ cup sour cream
1 lb pasta, cooked
1 Tbsp oregano, fresh, finely minced

Remove the pasta from the casings, crumble into pieces, and brown over medium high heat. Break the meat pieces up into small pieces as it cooks down, this sauce does better with smaller pieces at the end.

Place a colander over a bowl or plate. Remove the meat to the colander.

Add the peppers and shallow to the pan and cook over medium high heat for 3 minutes. Add the garlic and cook for another 2 minutes or until the veggies are tender. Remove to the colander with the meat.

Pour 3 Tbsp of the collected drippings from the plate/bowl under the colander back into the hot pan. Add the butter and flour, stirring continuously for about 5 minutes until you get a nutty aroma. Don't be alarmed over the flaming red/orange color cause by the chorizo drippings.

Thoroughly whisk in the 2 cups of milk and taco seasoning. Bring to a gentle simmer and cook for 10 minutes, stirring often.

Whisk in the cheese and cook another 5 minutes.

Stir in the meat, veggies, and sour cream.

Serve over cooked pasta and garnish with the oregano.

The peppers & seasonings gave it a flavor punch, the spicy cheese sauce made it creamy, and Alexis couldn't say enough about how much she loved this. It was rich and delicious but if I was just making it for me, I'd add in some diced habanero. If you don't like hot foods, sub some diced green or red bell pepper out for the jalapeno.


  1. What a great creation Chris - I will definitely have to give it a try. Thanks for the shots at the festival - didn't realize there was so much going on - we'll have to get it on the calendar for next year. I thought the interview turned out okay except for the background noise.

  2. I was with you until the taco seasoning...I had to bail just thinking about that.

  3. This is a banner day among the blogs I follow. Home run after home run. I didn't know Johnsonville made chorizo. The joy you have when grilling and eating is infectious. Thank you.

  4. This sauce looks awesome, love the name!! I would go sans pasta for my preference, but it just means I would get to eat more sauce :) I am getting a HAUL of Dead End to take to a party this weekend, so I thought of you as a perused the menu!! My mouth is already watering for their smoked sausage!! Food and Wine just did a feature on using wood chips to impart smoke flavor on a gas grill, and I am making it my mission to attempt that this summer!

    Oh- and I have a grilling question. Lately, a bunch of my grilling items have either caused massive flames or actually caught fire and have been inedible :( I know it's because the fat is dripping down, but it's not like I'm going to use extra lean beef for a burger! We keep the grates pretty clean, but do I have to clean the burners in the grill? Or do I preheat on high and then reduce the heat when I put the food on to prevent the fires? Or am I just a bad griller? HELP! E-mail me! We are grilling for my visiting family this weekend and I can't serve hockey pucks!!

  5. I wish I didn't already have fish unthawing, I would make this pasta tonight!! Wow does it sound delicious! Chris even walked by my computer and said...are you going to make that? please make that! :) Nicely done...and I love the idea of adding some habanero - a definite bite back!!

  6. "Redheaded Roux" must be the evil step sister of blond and dark!

  7. You are so creative, Chris! This pasta sounds amazing...I can't wait to try it!

    Kim in MD

  8. mmmm, what a great dish, the spicier the better!

  9. You sold me with the redheaded roux. How funny! I love the spicy and creamy nature of this dish. I think the car is a great place to dream up recipes. Looks awesome!

  10. You know I always pick up that loose style Mexican chorizo in the market and wonder what to do with (aside from scrambled eggs). Thanks for the tip. GREG

  11. What a great way to spice up the same ol' hum drum pasta! Looks amazing. I'm going to have to try this immediately!

    Lots of yummy love,
    Alex aka Ma What's For Dinner

  12. Shouldn't it be remove sausage from casing? Man, if my pasta has casings it will take me ages to remove LOL.
    Love things with a bit of heat. So going to try this.

  13. Sounds wonderful - creamy and spicy at the same time. I almost wonder about making a batch as a dip and serving it with tortilla chips. Kind of a queso fundido, Is it thick enough for that?

  14. It looks rich, decadent, spicy, and delicious - my kind of food! Nicely done Chris.

    For the Love of Cooking


Comments are moderated and won't appear immediately.