When we lived in Austin one of Val’s co-workers brought something called savory swirls to a potluck once. From the very first bite we fell in love with them. Think biscuits rolled together with cheese, chorizo, and diced green chiles. We definitely didn’t come up with this idea, but I decided to share. The original recipe came from the Texas Home Cooking cookbook. We’ve made it a bit different here, but the concept is the same.
ingredients for the savory swirls:
- 1 package of faux-rizo crumbled
- 1 batch of biscuit dough (I add more flour and cut the apple cider vinegar to 1 tbsp)
- a couple handfulls of shredded cheese
- 1 small can of green chiles (Hatch chiles preferred)
- 1/2 tsp of chipotle powder
- 1/2 tsp of Mexican oregano
- 1 tsp of ancho chile powder
- salt and pepper
- 1 tbsp of buttery spread
Pre-heat an oven to the temperature suggested by the biscuit directions. To make the savory swirls start by heating up a skillet to medium heat. Melt the butter and add the faux-rizo. Add the dried herbs and seasonings. Cook until heated through; salt and pepper to taste. Set aside. Make the biscuit dough. Dust a counter top with flour, and roll out the biscuit dough until it is about 1/4″ thick or slightly thinner and 10-12″ wide making a rectangle. Evenly spread the cheese, the faux-rizo, and green chiles across the dough; leave about 1/2″ to an inch along one of the short edges without any toppings, it will make it a bit easier to seal the roll. Roll the dough from one short edge to the short edge with nothing on it. If you need to, lightly re-wet the roll where the biscuit dough touches to seal it completely. Place on baking sheet and stick in the freezer for about 10 minutes. Remove from the freezer and cut the roll into 1″ slices. Place them flat on the baking sheet (or two) and cook about 1-2 minutes longer than the biscuit recipe suggests. When finished remove from the oven and let cool for a few minutes. Serve and enjoy! F-yeah!!!
home fries ingredients:
- 2 russet potatoes quartered and sliced
- 2 tbsp of buttery spread
- 1 1/2 tbsp of chili powder (I used my blend of smoked chili powder, la mesa dark chili powder, and new mexico red hot chile powder)
- 1/2 tsp of butchers pepper (maybe a little more)
- 1 tsp of Mexican oregano (it was out and I was too lazy to grab any other dried herb)
- 1/2 tsp of cumin
- 1/4 tsp of garlic powder
Put the potatoes in a microwave safe dish, toss in 1 tbsp of buttery spread, and nuke for 10-12 minutes (stir somewhere in between that 10-12 minutes. They will either be cooked or near cooked. Heat a skillet up to medium heat, add the remaining buttery substance and melt it. Add the potatoes, dried herbs, and spices. Cook until the potatoes are fully cooked and start to brown, maybe even get a bit crispy here and there.
With the exception of the cheese that I used, it’s easy to vegan-ize this recipe; vegan cheese works really well with this. We cooked this down for our friends, Mark and Amy, at their vegan brunch a long while back.