This airman discovered the ecstasy of choriso while stationed in Guam

Navy veteran and Food Network Allstar, August Dannehl cooks a four course meal for his fellow vets based on stories from their service. A braised pork belly inspired by the MRE’s feared dehydrated pork product, Chicken Tagine inspired by a training mission in Morocco – these elements provide the backdrop for a holiday celebration between veterans.

Christopher Allen’s time in the Air Force eventually brought him to the beautiful and isolated island of Guam for a stint as an Air Traffic Controller. It was in this exotic local that he was served chorizo for the first time, and it changed his life forever.

Yukon Chorizo Hash w/ Quail Egg and Yuzu Vinaigrette

Inspired by Chris’ service in Guam 

Ingredients

Hash

2 lbs yukon gold potatoes (washed and peeled)

2 lbs fresh Mexican chorizo 

1 jalapeno (seeded, stemmed and diced)

3 cloves garlic (minced) 

1 lg. spanish onion (diced)

4 quail eggs 

 

Yuzu Vinaigrette  

3 tb yuzu juice 

zest from 1 lemon  

 

Also need 

extra virgin olive oil 

salt and pepper to taste

parsley (chopped) for garnish 

 

Prepare

Add potatoes to a large pot, fill until covered with cold, liberally salted water and bring to boil. Once boiling, par-cook potatoes until almost fork tender (about 15 mins).

Meanwhile, heat 2 tbs of olive oil on medium heat – add onion, garlic and jalapeño. Meanwhile, squeeze chorizo out of their casings and set aside. Once onion is translucent(about 5 mins) add chorizo and sauté (should look like ground beef).

Once potatoes are par-boiled, remove, cool (but don’t rinse), chop into same size and shape as onion and add to the chorizo mixture. Cook through, adding salt and pepper to taste and letting potatoes and aromatics incorporate flavors from the chorizo spices.

Prepare the vinaigrette by adding yuzu and lemon zest to a boil and adding 4-6 tbs of olive oil while whisking vigorously. Add salt and pepper to taste.

When ready to serve, fry quail egg in olive oil over medium low heat for 2 mins, take off heat, cover and serve over chorizo mixture in a ramekin. Garnish with parsley and top with yuzu vinaigrette.

Music courtesy of Jingle Punks
Dramatic Classical Hip Hop – Trent Williamson
Madridista-JP – The Beards