MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chorizo Sloppy Joes w/Kale & Provolone
 Categories: Pork, Vegetables, Herbs, Breads, Cheese
      Yield: 4 servings
 
      2 tb Olive oil
  1 1/2 lb Mexican or Guatemalan
           - chorizo or Portuguese
           - chouriço
      2 ts Whole cumin seeds
      1 lg Bell pepper; cored, thin
           - sliced
      1 md Red onion; peeled, thin
           - sliced
      2 cl Garlic; peeled, minced
      1 c  Canned crushed tomatoes
      2 tb Cholula or Frank's hot
           - sauce
      4    Portuguese-style rolls or
           - sesame-seed hero rolls
      8 sl (thin) sharp Provolone
      4    Handfuls baby kale or
           - spinach leaves
    1/2 c  Sliced pickled banana
           - peppers
    1/2 c  Pitted, chopped green
           - olives
      1 tb Celery seeds
 
  MAKE THE CHORIZO FILLING FOR THE SANDWICH. Set a large,
  high-sided skillet or Dutch oven over medium-high heat.
  Swirl the oil into the pan, and when it shimmers and is
  about to smoke, add the chorizo, breaking up the meat
  with a spoon. Cook the chorizo, stirring occasionally
  and continuing to break down its bulk, until the meat
  has rendered some of its fat and started to brown,
  approximately 10 to 12 minutes.
  
  Stir in the cumin, then add the bell pepper, onion and
  garlic, and cook, stirring occasionally, until the
  vegetables wilt, approximately 5 to 7 minutes. Stir in
  the tomatoes, 1/2 cup water and the hot sauce, and bring
  to a simmer, using the spoon to scrape up any browned
  bits on the bottom and sides of the skillet. Reduce heat
  to low, and simmer, stirring occasionally, until the
  sauce has thickened and the vegetables are very tender,
  approximately 20 minutes. Keep warm or let cool, then
  refrigerate and reheat when ready to use.
  
  TO ASSEMBLE THE SANDWICHES, split and toast the rolls,
  then place 1 to 2 slices of Provolone on the bottom part
  of each, and divide the warm chorizo filling on top.
  Place equal portions of the kale on top of the filling,
  along with equal portions of banana peppers and olives.
  Sprinkle each sandwich aggressively with celery seeds,
  put the top part of the bread on and serve.
  
  By: Sam Sifton
  
  YIELD: 4 servings
  
  RECIPE FROM: 
https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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