|Chinese sausage diced||2 lb|
|Ground pork||1 lb|
|Club House Smoked Paprika||3 tbsp|
|Club House Garlic Powder||2 tbsp|
|Club House Onion Powder||1 tbsp|
|Club House Chipotle Chili Pepper, Ground||1 tbsp|
|Club House Cayenne Pepper, Ground||1 tsp|
|Garlic cloves minced||5|
|White wine||1/2 cup|
|Corn starch||1 tbsp|
|Salt cod (soaked in water overnight)||4 oz|
|Lemon, zested||1 each|
|Thai chili||1 each|
|Club House Pepper, Black Ground||1 tsp|
|Rice vinegar||1/4 cup|
|Cilantro cress||1 cup|
This recipe was created for Club House for Chefs by: Matthew Sullivan, Chef of Maple Leaf Sports and Entertainment in Toronto.
For the Chorizo: Add Chinese sausage to pot and cook out on medium heat for 4 minutes. Add ground pork and increase heat to high. Add all spices and garlic. Continue to cook on high while stirring. After 4 minutes deglaze with wine. Dissolve corn starch in ¼ cup of water and add to mixture. Cook for 2 minutes then set aside.
For the Brandade: Add all ingredients to pot and cook on medium heat for 5 minutes then buzz on high until smooth.
For the Sushi Rice: Cook sushi according to directions. Once cool add vinegar and scallions.
For Serving: Place sushi rice on plate followed by chorizo, brandade and garnishes.