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Chipotle Choripapa | Plant-Based Livestream Cooking Class Sponsored by Field Roast

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Check out The Chef’s Circle Merchandise here!

0:00 Introduction
1:06 What Is Choripapa?
1:59 Making The Aioli
4:17 Pre Cut Garlic?
4:48 Finishing The Aioli
6:18 Cutting The Onion and Peppers
7:54 Chopping Onions Without Crying?
8:27 Dicing Field Roast Chipotle Sausage
9:10 "I LOVE Choripapa"
9:51 Dicing Potato
10:35 Sautee Sausage and Vegetables
12:23 "When I'm Cooking I Want To Hear Things, I Wanna Feel It"
13:21 Different Vegetable Options?
13:50 How Is The Field Roast Sausage?
14:27 Preparing Garnish
15:32 Time To Smash Potatoes
16:29 Using A Cast Iron Pan
17:30 Adding Chao Cheese and Baking
20:21 Using Different Potatoes?
22:15 Substitute For Cilantro?
23:03 Reheating This Dish?
23:40 Best Ways To Heat Tortillas
25:11 Importance of Salt
26:04 Fresh Out of The Oven
26:44 "We're Gonna Jazz It Up"
28:26 The Final Touch
29:10 (Take 2) "THIS IS Our Choripapa"
31:00 Versatility of The Dish
31:41 "Recipes Are Just A Base…Think Outside The Box"
32:32 Thank You Field Roast!
35:57 Time To EAT!
36:12 Thanks For Joining!

Choripapa — that’s chorizo and papas, or potatoes — goes plant-based in our third and final livestream from Toronto. Chef Steve Gonzalez shows how to make this flavorful Latin dish that also includes onions, peppers, corn, and a confit garlic plant-based mayonnaise.

Join our fight to save local, independent restaurants affected by COVID-19:
– Donate to support the Independent Restaurant Coalition (IRC) and ChefsFeed will match up to $25,000. (https://experiences.chefsfeed.com/fieldroast-donate)
– Email congress to join us in demanding they create an Independent Restaurant Revitalization Fund for targeted industry relief. (saverestaurants.com/take-action)

This free class is the next in a series of ChefsFeed Experiences featuring recipes made with Field Roast’s flavor-forward, plant-based meats and cheeses. In addition to making these ChefsFeed Experiences available for free, Field Roast (www.fieldroast.com) is donating a total of $250,000 to participating chefs in an effort to support their restaurants and staff during this time.

Steve Gonzalez is Executive Chef at Baro, and plans to use Field Roast’s donation to support his staff, local suppliers and pay some outstanding restaurant bills.

4650 | Chefs | Cooking

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