The Chef: Todd LoughThe Restaurant: Ocean 2000 (Pelican Grand Beach Resort)The Dish: Chorizo Tapa
1 pound ground chorizo1/2 onion, diced3 garlic cloves, sliced1 package of corn tortillas1/2 pound of manchego cheese, grated1 package of arugula leaf3 oz. of Spanish olive oil2 oz. of fresh lime juicesalt, to tastepepper, to taste
Ingredients to prepare your own chorizo meat:
1 pound ground pork1/4 cup of white vinegar1 Tbs of mexican oregano1 1/2 Tbs of kosher salt 1 Tbs. of smoked paprika1 tsp. of chipotle pepper2 Tbs. of guajillo pepper paste1 tsp. of cinnamon1 tsp. of cumin
Method of Preparation:
-Begin by preparing the chorizo meat by combining all the ingredients listed above and cooking it. Chef Todd cooks the meat in a cryovac bag in boiling water. If you get chorizo already prepared in a casing, make sure to remove it and grind it up.
-Then, in a hot pan with extra virgin oil, saute onion, garlic and cooked chorizo. Season with salt and pepper.
Top the chorizo with manchego cheese and place it in the broiler for about one minute or until all the cheese is melted. Then, in a bowl, add arugula, lime juice, salt, pepper, olive oil and toss. Place the tossed arugula over the chorizo and cheese. Also, serve a side of crispy tortilla chips.
Serving Suggestion: Pinot Noir
The restaurant will be serving Easter brunch on Sunday, March 31, with reservation seatings at 11:30 am, 1:30 pm and 3:30 pm. The brunch menu is fixed price, $65 per adult; $32 for children ages 5-12 and complimentary for children 4 and under.
Ocean 2000(Pelican Grand Beach Resort)2000 North Ocean Blvd.Ft. Lauderdale, FL 33304954-556-7667www.pelicangrandresort.com