Food Network Magazine - (09)September 2020

MELON GAZPACHO

WITH HAM CROSTINI

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

½ to 1 serrano chile pepper, halved lengthwise and seeded

1 large clove garlic

1 yellow or orange bell pepper, sliced into ¼-inch-thick rounds

½ sweet onion, sliced into ¼-inch-thick rounds

¼ cup extra-virgin olive oil

½ baguette, cut into 8 slices

7 cups cantaloupe chunks

¼ cup white balsamic vinegar

Kosher salt and freshly ground pepper

¼ cup jarred aïoli or mayonnaise

2 ounces thinly sliced serrano ham or prosciutto

¼ cup chopped fresh parsley

1. Preheat a grill or grill pan to medium. Place 4 soup bowls in
   the freezer. Thread the chile and garlic on a skewer. Brush the
   chile-garlic skewer, bell pepper and onion with 1 tablespoon
   olive oil. Grill until well marked, about 4 minutes per side.
   Add the bread halfway through and grill until toasted, about
   2 minutes per side.


2. Transfer the grilled bell pepper, onion, chile and garlic to a
   blender. Add 6 cups cantaloupe, the vinegar and 2 tablespoons
   olive oil. Puree until smooth; season with salt and pepper. Transfer
   the soup to a medium bowl set inside a large bowl of ice to chill.
   Refrigerate, stirring occasionally, until cold, at least 10 minutes.


3. While the soup chills, spread the aïoli on the grilled bread and
   top with the ham. Finely dice the remaining 1 cup cantaloupe.
   Serve the soup in the chilled bowls and top with the diced
   cantaloupe, parsley and a few grinds of pepper. Drizzle with the
   remaining 1 tablespoon olive oil. Serve with the ham crostini.
   Per serving: Calories 460; Fat 26 g (Saturated 3 g); Cholesterol 18 mg;
   Sodium 755 mg; Carbohydrate 50 g; Fiber 4 g; Sugars 24 g; Protein 11 g

SMASHED POTATO–CHORIZO HASH
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

¼ cup apple cider vinegar
1 teaspoon sugar
½ small red onion, thinly sliced
1½ pounds baby red potatoes
Kosher salt
8 ounces shishito peppers, stemmed and halved crosswise
8 ounces thin asparagus, trimmed and cut into 1½-inch pieces
¼ cup extra-virgin olive oil
Freshly ground pepper
½ teaspoon smoked paprika, plus more for topping
2 to 3 links fresh chorizo (about 9 ounces total), casings removed
4 large eggs
½ cup fresh parsley, chopped

1. Position racks in the upper third and middle of the oven;
   preheat the broiler. Whisk the vinegar and sugar in a small bowl
   until dissolved. Stir in the red onion and set aside.


2. Put the potatoes in a medium saucepan and cover with cold
   water by 1 inch; season with salt. Bring to a boil and cook until
   the potatoes are tender, 12 to 15 minutes.


3. Meanwhile, toss the shishitos and asparagus with 1 tablespoon
   olive oil and a big pinch each of salt and pepper on a baking sheet.


4. Drain the potatoes and toss with 2 tablespoons olive oil and
   the paprika; season with salt and pepper. Spread out on a second
   baking sheet and smash the potatoes using the bottom of a glass.
   Broil the potatoes on the upper oven rack and the shishitos and
   asparagus on the middle rack until the potatoes are browned and
   the shishitos and asparagus are tender, 10 minutes.


5. Meanwhile, cook the chorizo in the remaining 1 tablespoon
   olive oil in a nonstick skillet over medium-high heat until browned,
   5 minutes. Remove to a plate. Add 4 eggs to the skillet and cook
   until the whites are set, 3 to 4 minutes; season with salt and
   pepper. Divide the potatoes, shishitos and asparagus among
   plates. Top with the chorizo, red onion (drained) and fried eggs.
   Sprinkle with the parsley and paprika.

Per serving: Calories 690; Fat 43 g (Saturated 13 g); Cholesterol 242 mg;
Sodium 1,115 mg; Carbohydrate 38 g; Fiber 5 g; Sugars 3 g; Protein 28 g

SEPTEMBER 2020 ●FOOD NETWORK MAGAZINE 59