Chorizo and Radishes

Ingredients

(1 lb) Chorizo Sausage Bulk
1.5 lbs large green meat radish or rainbow daikon radish, peeled and cut into 1/4 " thick strips (2" long)
1 tbsp Italian seasoning blend
A splash of chicken broth or red wine
1 medium onion, chopped
1 tbsp or more garlic, chopped
8oz pkg of whole bella/crimini mushrooms, quartered
1 bell pepper (any color), cut into one strips
1 lime, zest and juice
1 tsp of Chinese Five Spice (optional, but highly recommended)
1 tbsp fresh Italian parsley, chopped
Salt, pepper, and EVOO

Directions

1) Add 1-2 tablespoons of EVOO (extra virgin olive oil) to a large skillet and lightly brown chorizo on medium-high heat. Remove chorizo from skillet when cooked, and set aside.

2) In the same skillet (keep chorizo grease in it!), add a little more EVOO. Place the meat radish strips in a single layer and cook on medium heat. Add a splash (about 1/4 cup) of chicken broth or red wine. Sprinkle some salt and pepper to taste, as well as the Italian seasoning on top. Try to get 1 or 2 sides of each strip toasted/crisp -- the key is to not constantly stir and, instead, let them sit in place on the skillet for 3-4 minutes per side before flipping. After about 8-10 minutes, remove the radish strips from the pan. (If they are stuck, use a small amount of chicken broth or red wine to release them & deglaze the pan.)

3) Add another Tbsp of EVOO, and sauté the onions on medium heat with some salt and pepper for about 5-7 minutes. Once the onions are translucent, add the garlic and turn the heat to medium-low (avoid browning the garlic). After 2 minutes, add the mushrooms and cover. Make sure there is a small amount of liquid in the pan so the vegetables do not brown. Cook for 5 minutes on medium-low to low heat.

4) Add the chorizo and radishes back into the skillet with the vegetables. Add the bell pepper. Mix it all up. Add the lime zest, lime juice, and the Chinese Five Spice. Mix it again. Cover and heat on medium-low, stirring every once in a while until it's hot. Adjust with salt, pepper, or garlic powder if needed. If using, sprinkle the chopped Italian parsley on top before serving.

In addition, dollops of chimichurri sauce, sour cream, or chipotle mayo go well with this!

Optional Topping Sauce:

1/3 cup of sour cream
1 Tbsp of dijon mustard
1 tsp garlic powder
1 tsp fresh-squeezed lemon juice
Dash of any hot sauce

Mix all the ingredients together, and adjust with salt and pepper.

Slicing the Radish - Suggested Method:
1) Peel the entire radish with a potato peeler.

2) Slice the radish into 1/4" thick discs.

3) Stack a few of the round slices (about 4-5), and then slice them into strips.

Thank you, Mark, for your delicious recipe!