Side Dishes with a Twist

Chef Geovanny Arredondo with Komali in Uptown Dallas stops by the Good Day kitchen to make a few side dishes with a twist.

Brussels Sprouts with Chorizo

6 cups Brussels sprouts
1 tbsp grape seed oil or vegetable oil
½ purple onion, thinly sliced
½ cup Mexican chorizo
1 clove garlic, minced
Salt and pepper to taste
Juice from ¼ lime
Salt and pepper to taste

Trim Brussels sprouts and shred the sprouts in a food processor or with a mandoline slicer.

In a large saucepan, heat the oil over medium-high heat. Add the onion and cook until lightly browned.

Add the chorizo and minced garlic and cook for two minutes, stirring occasionally.

Add the Brussels sprouts and cook for about two minutes, stirring often to coat the sprouts with the chorizo mixture.

Add salt and pepper to taste. Squeeze the juice from ¼ lime onto the Brussels sprouts before serving.

Queso-Fresco Mashed Potatoes

2 cups heavy cream, reduced
8 Yukon gold potatoes
¼ large yellow onion
2 garlic cloves, peeled
2 tbsp salt
6 tbsp unsalted butter
1 cup sour cream
½ cup queso fresco, shredded
Salt and pepper to taste

In a medium saucepan, heat the heavy cream over low heat until reduced by half.

Peel the potatoes and cut into eighths. Drop the potatoes, onion, garlic, and salt into a pot of boiling water (just enough to cover the potatoes) and boil gently for 18 to 20 minutes.

Remove the potatoes from the water using a strainer. Allow the potatoes to sit in the strainer for one minute to drain thoroughly.

Use a masher to mash the potatoes into a large bowl. Add the butter, reduced heavy cream, and sour cream and stir to mix. Fold in the queso fresco and stir gently.

Add salt and pepper to taste.