Chef John, I just made these with a group that feeds the poor and needy in our area and they loved it. We made almost 500 of these although we used full size muffins. Awesome recipe.
Well thank you but anything with chorizo (YUM) is to dang good to be haute cuisine. LOL Imagine yourself handing out chorizo muffins to the poor in your area and you can make that happen and make the world a little bit better place to live in. For info on the group search under Bread of Angels Brea CA and you will find a pdf from our director. Hey, happy Thanksgiving.
SylvanaForrester If you think that rocks, you should see the chicken cordon blue we serve for Thanksgiving. It is easier than turkey, looks and taste way better and cost us about the same to serve because we make it from scratch.
I work at a apartment for low-income seniors and the disabled and am using your idea for new years thanks for helping the less fortunate you will be blessed...
I wish more people did even just little things. It is amazing how fast those little things add up. The group I work with calls these things 'chorizo muffins' so the 'tough' guys will eat them. LOL
you are so comical and lively when cooking which adds an extra flavour to the recipe. I enjoy every moment of it. Thanks for them all. All your recipes are easy to follow.
i've made a few dishes from your site and i have to say, my family is very happy with the results. it makes me feel good that my family likes my... no your cooking! thank you so much because im not that great at cooking and because of your site im learning so much more.
I laughed so hard at your Slim-Jim line, I actually fell off of my chair. Bless you Chef, you are the total package: you COOK, you've got a shmexy voice, and a sense of humor.
I just made these for a party (adding poblano pepper as the only variation) and they were awesome. And if you don't have potata or potato, you can use ore ida frozen hashbrown cubes, works perfectly.
Thank you for taste/testing the food in your videos. It is very disappointing when that part is skipped. I enjoy your methods and light-hearted accompaniment which make perfect presentations. thank you for sharing. bye now
Greetings from Spain! I'm from the same place as that cheese haha. This looks amazing and those are really typical ingredients here so I will sure try it, it looks like something my ancestors would have loved :P
My boyfriend and I love your sense of humor! Not to mention that your videos are always informative and funny all at once. We've tried many of your recipes and they were absolutely delicious. Thank you for posting, we always look forward to seeing a new video of yours in our subscription box! Keep up the amazing work!
Great recipe. I'm making these next weekend for sure- I wonder if i can put the filled muffin tins (covered) in the fridge overnight and pop them in the oven the next morning. Thoughts?
Chef John!!!! all i have to say is amazing!! i prepared this only i added red pearl onions to chorizo and potatoes and prepared chipotle aioli on top. for the main course i prepared a rendition of your procsiutto wrapped chicken,only i used bacon to wrap and changed the cherries for ripe mango and parmesan for manchego that i used in the potato quiches. long story short,cooking might be my new hobby,im naturally amazing at it,thanks to you! you really have piqued my interest. props from NYC
I just made a chorizo spinach 3 cheese quiche for my husband, he bought me muffin tins today to make mini quiches for him, so glad I saw your video because I wasn't sure about the cook time, thanks! Also I add flour and baking powder to my quiche for a fluffier texture and height!
Dianna A This is chorizo from Spain, which is solid and hard. Not the mushy stuff from Mexico. But Mexican chorizo y papas is great and actually might work, too.
I suspect that this is absolutely correct. I'm currently working on my book on the world wide influence of the cayenne cartel, where I will dedicate an entire chapter to Chef John's shenanigans on the behest of said cartel. No, no, it has nothing to do with any sort of conspiracy theory, although I will also have a chapter on UFOs, Elvis and the Kennedy assasination. - Why are you staring at me like this? Is there something wrong with my tinfoil hat?
These turned out great! I used Aged Cheddar. Very popular with the kids. The Garlic Aioli sauce was wonderful and very simple to put together (especially since I had some left over yolks to use up!)
My mouth is turned water just watching this. I think I could even smell tha manchego cheese. Thanks for sharing your amazing recipes. Regards fromSpain!
Chef John, I served these for Sunday brunch but substituted smoked salmon for the chorizo ( I am living in Mexico for now....and the chorizo is just....well....not my thing) I topped it with creme fraiche and fresh dill. It was unfathomably delicious!!!!!
It’s midnight.... can’t sleep...so watching Chef John. Just laughed out loud at the Slim Jim comment and woke my husband. This video is chock full of award-winning Chef Johnisms!!!!
Yeah, those jerks and their positive feedback, always showing their appreciation towards the Chef and all his hard work to give us these awesome vids. Top comments should clearly be saved for "FIRST!" and to those who give nothing but negativity. Wake up people, Bob clearly has it right on this one!
First of all, I love Chef John! Secondly, I wanna start a celsius campaign. Like if you agree with me that our beloved chef should also add the celsius temperature for all us non-Americans. Go Celsius!
thank you so much for all your recipes. i have always enjoyed watching your videos. i have also cooked a few of your dishes and my friends and family have all loved them. they keep asking me how i knew how to make them but i don't tell them about you. thank you again.
These are, surprisingly, even better after being frozen and warmed up in a toaster oven (at like 275, not too hot). I was afraid they'd get dry and nasty but no they were delicious. I added some paprika and some Manchego to the egg mixture too. Mine got really puffy, which was a great bonus; they looked kind-of terrible but it made the whole experience more fun.
Very interesting, will definitely give it a try even tho im the kind of person who likes the tortilla fried in a skilet and very runny you totally sold me this "tortilla con chorizo bites" recipe! Im from the Canary Islands and here we make some canarian style tortilla, one is with avocados, another one with bananas and the most traditional is with gofio a canarian sort of roasted flour, would love to see more spanish inspired recipes in your channel, which btw im in love with!
Chef John, I love your recipes and I have been successful with all the ones I've tried from you so far! I don't have a muffin pan for this recipe; can I do this in a pie mold instead?
I'm kind of surprised that you didn't fill the bottom with a layer of cheese that would form a crusty top, and flip it to have a crispy cheesy top side up like a little quiche rounded pyramid. This recipe looks fantastic. Thanks for making such great videos, Chef!
This Chorizo is a lot like Linguisa, a Portuguese sausage. The Chorizo we get in the Pacific Northwest is very mealy and odd and you'd never want to use it in this recipe. This looks amazing and I love the chef's narration. I wasn't expecting the slim jim comment.. crazy funny- high, yeah.
Buy ground pork or grind your own and make the chorizo yourself (cumin, chili powder, cayenne, salt, pepper, onion powder, garlic, you get the idea) . You get to control how greasy it is, how hot and spicy it is and even how salty it is. P.S. Sweat glands do sound a bit nasty to eat, don't they?
Check out the recipe: www.allrecipes.com/Recipe/231350/Potato-and-Chorizo-Mini-Quiches/
Chef John, I just made these with a group that feeds the poor and needy in our area and they loved it. We made almost 500 of these although we used full size muffins. Awesome recipe.
Well thank you but anything with chorizo (YUM) is to dang good to be haute cuisine. LOL
Imagine yourself handing out chorizo muffins to the poor in your area and you can make that happen and make the world a little bit better place to live in.
For info on the group search under Bread of Angels Brea CA and you will find a pdf from our director.
Hey, happy Thanksgiving.
SylvanaForrester If you think that rocks, you should see the chicken cordon blue we serve for Thanksgiving. It is easier than turkey, looks and taste way better and cost us about the same to serve because we make it from scratch.
I work at a apartment for low-income seniors and the disabled and am using your idea for new years thanks for helping the less fortunate you will be blessed...
I wish more people did even just little things. It is amazing how fast those little things add up.
The group I work with calls these things 'chorizo muffins' so the 'tough' guys will eat them. LOL
Just gotta say that's pretty awesome, and also how long did you bake them? I only ask cause I wanted to make these and I don't have a mini muffin pan.
This guy is so entertaining! I don't even cook I just watch these because this guy is hilarious.
I absolutely love you Chef John. May this channel live on forever and ever.
you are so comical and lively when cooking which adds an extra flavour to the recipe. I enjoy every moment of it. Thanks for them all. All your recipes are easy to follow.
i've made a few dishes from your site and i have to say, my family is very happy with the results. it makes me feel good that my family likes my... no your cooking! thank you so much because im not that great at cooking and because of your site im learning so much more.
8 years later, are you a pro yet?
Why would someone give this the thumbs down? Food wishes is the best, the humor, the simplicity and ease of making the dishes is A++++ in my book!!
the sass in this video was off the charts! im def making these this weekend btw
the trueparadisecity I agree. He makes me laugh so much.
the trueparadisecity They ARE awesome and really easy to make!
He does seem to be in rare form here.
Lia A. Eastwood
hi but you are so high it is nice and hilauris vioce
Sally Lee How did they come out? good?
What a lovely gentleman! Cooking with common sense and a lovely gentle sense of humour. And the food is very tasty!
this guy is sassy as hell...i love it! definitely made the video 84% more interesting.
Jessica De La Cruz Bravo
Only 83% more for me :/
Juilliard Jewel lol 83% is still good. 👍
XD
"Try to put in the perfect amount. That will work best." Amazing.😆
I laughed so hard at your Slim-Jim line, I actually fell off of my chair. Bless you Chef, you are the total package: you COOK, you've got a shmexy voice, and a sense of humor.
melts my heart when you say "Enjoy"
My son says you deserve a 'like' just for your description of math...the quiche looks great, will be trying the recipe out tomorrow..!!
I don't know if I've ever said it but you're my absolute favorite cooking show
Yes, unless you saute them first, then they will work. Thanks!
I love his commentary!! Love all his dishes!! Never change Chef👍🏼
'What about SlimJims? What're you high? Okay that'll work' funniest ever!
Santos Marquez got to admit I wasn't expecting that
haha more vids pls
LOL
wish i was high when i watched this
Santos
Marquez
I just made these for a party (adding poblano pepper as the only variation) and they were awesome. And if you don't have potata or potato, you can use ore ida frozen hashbrown cubes, works perfectly.
Great idea Chef!! Maybe another nice combination would be potato, onion and zucchini (classic tortilla combination as well). Congratulations!
Thank you for taste/testing the food in your videos. It is very disappointing when that part is skipped. I enjoy your methods and light-hearted accompaniment which make perfect presentations. thank you for sharing. bye now
Chef John you understand me! most of my cooking i do while im high....these came out awesome with slim jims :)
Hello Iam saida cuisine
ua-cam.com/channels/3XiTlP3xuxUlnePM_nqdZA.html?view_as=subscriber
Did these look watery?
Greetings from Spain! I'm from the same place as that cheese haha. This looks amazing and those are really typical ingredients here so I will sure try it, it looks like something my ancestors would have loved :P
My boyfriend and I love your sense of humor! Not to mention that your videos are always informative and funny all at once. We've tried many of your recipes and they were absolutely delicious. Thank you for posting, we always look forward to seeing a new video of yours in our subscription box! Keep up the amazing work!
And if you can't find potato, use potato
If you can't find a patata then use a potato,
Are you high? use potato.
😂
If you can’t find potata, use potato ...
Just recently found Chef John Food Wishes videos. The recipes I’ve tried have been really good.
Great recipe. I'm making these next weekend for sure- I wonder if i can put the filled muffin tins (covered) in the fridge overnight and pop them in the oven the next morning. Thoughts?
I just love to listen to chef John....brings a big smile to my face...
You are so calming to listen to! You made my day :D they look SO good! Much love and subscribed!
Chef John!!!! all i have to say is amazing!! i prepared this only i added red pearl onions to chorizo and potatoes and prepared chipotle aioli on top. for the main course i prepared a rendition of your procsiutto wrapped chicken,only i used bacon to wrap and changed the cherries for ripe mango and parmesan for manchego that i used in the potato quiches. long story short,cooking might be my new hobby,im naturally amazing at it,thanks to you! you really have piqued my interest. props from NYC
I love your narration on the video.....sir you have personality ((tip of the hat))
John, you're the best chef on the intertubes! Thank you
I used very dry Lukanka instead of Chorizo. They were like tiny balls of Musaka.
ive made these every sunday since this video came out. so good!! the aioli really makes them perfect.
this guy has all my favorite recipes!!!!!
l just love listening to you, such a sense of humour. Love to cook your recipes too. Thanks so much
His voice makes me want to try the recipe
Looks yummy. I'll make those for the grandchildren in the morning. Thanks have an awesome day
love it, and look so yummy I am going to make some at home. You are amazing.
I just made a chorizo spinach 3 cheese quiche for my husband, he bought me muffin tins today to make mini quiches for him, so glad I saw your video because I wasn't sure about the cook time, thanks! Also I add flour and baking powder to my quiche for a fluffier texture and height!
Chef John question. Is this a regular chorizo tube? It looks more smoked and solid than ground up and juicy.
Dianna A This is chorizo from Spain, which is solid and hard. Not the mushy stuff from Mexico. But Mexican chorizo y papas is great and actually might work, too.
@@rachaelsills8450 yes I was raised on pork chorizo y papas. Yummy
I absolutely love this channel but why OH WHY do I have to watch these delicious recipes right before bed time?!?!??! I'M STARVING NOW!!!!😣
"What about slimjims? What, are you high? O, you are? Then that will work" lol. Hilarious.
i love this channel! i love everything about food and cooking. i know i probably would never cook any of his recipes, but it is still so fun to watch!
chef John, where did you get the Spanish chorizo? PS I 2live in SF
I hate the fact that I discovered your channel yesterday. I've been starving for 24 hours straight now. Nothing can sate my hunger!
I think Chef John must have a secret alliance with the cayenne pepper empire. Why else would he use it so much?
you might be surprised how much cayenne a lot of kitchens use
I suspect that this is absolutely correct. I'm currently working on my book on the world wide influence of the cayenne cartel, where I will dedicate an entire chapter to Chef John's shenanigans on the behest of said cartel. No, no, it has nothing to do with any sort of conspiracy theory, although I will also have a chapter on UFOs, Elvis and the Kennedy assasination. - Why are you staring at me like this? Is there something wrong with my tinfoil hat?
I saw him use cayenne once in a dessert.
I'd never heard of cayenne until I watched Chef John's videos.
Andrew Forrest Do you know how to make any recipe, Chef John's recipe?
.... Just add cayenne and paprika :-D
These turned out great! I used Aged Cheddar. Very popular with the kids. The Garlic Aioli sauce was wonderful and very simple to put together (especially since I had some left over yolks to use up!)
LOL "If you can't find potato, we're gonna use potato!!!" LOL Love your jokes !
the first one was "potatuh" so the natural substitute was potato lol
I made this the other night, my mom ended up eating about 15 of them herself. Very nice and easy recipe, lots of compliments! Thanks!
It's also slang for "American"
I love you
My mouth is turned water just watching this. I think I could even smell tha manchego cheese.
Thanks for sharing your amazing recipes.
Regards fromSpain!
I really love how you talk while cook! You're fun to cook with 😊
lmao what are you high? all of your videos are informative and hilarious!!
What do you mean? 😂
KatyandMollyshow he says it at the beginning of the video
kno:ha of five too funny
Chef John, I served these for Sunday brunch but substituted smoked salmon for the chorizo ( I am living in Mexico for now....and the chorizo is just....well....not my thing) I topped it with creme fraiche and fresh dill. It was unfathomably delicious!!!!!
You cracked me up, you are so funny. I adore your videos!
Dear sir!!!!!! You saved my life with your recipe, put it simple: just brilliant!!!!! ( by the way, I’m a professional chef)
Hi I have just started to watch your videos and you sir Rock. .love your video presentation.
Love, love your recipes Chef John. Thank you so much!
As a Spaniard... HOLY SHIT! I'm so making this!
"It's true! It's on my resume."😂😂😂 You are awesome, Chef John.
John, Your Fisherman's pies just came out from under the broiler. I'll try this recipe next week! And yes I am stoned.
You are seriously amazing for going strong after more than 800 videos.
did these came out great and was a big hit☺
It’s midnight.... can’t sleep...so watching Chef John. Just laughed out loud at the Slim Jim comment and woke my husband. This video is chock full of award-winning Chef Johnisms!!!!
Came for the recipes, stayed for the humor
Yeah, those jerks and their positive feedback, always showing their appreciation towards the Chef and all his hard work to give us these awesome vids. Top comments should clearly be saved for "FIRST!" and to those who give nothing but negativity. Wake up people, Bob clearly has it right on this one!
I... I want to try this with Slim Jims.
And I'm completely sober.
IceDragon978 it's ok I am too and want to try it
Hello Iam saida cuisine
ua-cam.com/channels/3XiTlP3xuxUlnePM_nqdZA.html?view_as=subscriber
IceDragon978 I bet slim Jim’s would work fine
🎶 And as always I enjoyed! Thank you Chef John for another delicious recipe! ♥️👍🏼👏🏼👏🏼👏🏼
What is in the aioli you used in this video?
I absolutely love watching you!!!!!! You are ready for primetime! keep the recipes coming!
Math scares me, is there any way I can do this without math...kidding loved the video and will be trying this myself! Nom nom
First of all, I love Chef John! Secondly, I wanna start a celsius campaign. Like if you agree with me that our beloved chef should also add the celsius temperature for all us non-Americans. Go Celsius!
PLEASE PLEASE PLEASE make a homemade chorizo video! 👍
That would be killer...!!
I love listening to him, he makes everything interesting with a touch of added humor :}
so many dad jokes! HAHA I LOVE IT!
Great appetizer ! thanks Chef John ! I love your recipes ! God bless you more !
Oooooold Tappa-tappa....
thank you so much for all your recipes. i have always enjoyed watching your videos.
i have also cooked a few of your dishes and my friends and family have all loved them. they keep asking me how i knew how to make them but i don't tell them about you. thank you again.
slim jims?
high?
yea?
go ahead
Hello Iam saida cuisine
ua-cam.com/channels/3XiTlP3xuxUlnePM_nqdZA.html?view_as=subscriber
Another video straight to favourites.. This is so simple and gorgeous. I love tortilla.
lol, you said merkin!
Was it merkins or 'Muricans
+andrewt248 Merkins, he said Merkins. He referred to you as a genital wig. It's the only thing that makes sense.
These are, surprisingly, even better after being frozen and warmed up in a toaster oven (at like 275, not too hot). I was afraid they'd get dry and nasty but no they were delicious.
I added some paprika and some Manchego to the egg mixture too. Mine got really puffy, which was a great bonus; they looked kind-of terrible but it made the whole experience more fun.
Of course we're high, THAT'S WHY WE'RE HERE! 😅
Very interesting, will definitely give it a try even tho im the kind of person who likes the tortilla fried in a skilet and very runny you totally sold me this "tortilla con chorizo bites" recipe! Im from the Canary Islands and here we make some canarian style tortilla, one is with avocados, another one with bananas and the most traditional is with gofio a canarian sort of roasted flour, would love to see more spanish inspired recipes in your channel, which btw im in love with!
Tiny tortillas de patatas!
This is the video that got me to subscribe. Oct 10 2020. Not a great year.
Thanks for being a ray of Sunshine in this gloomy time.
Anyone from 2018?
Chef John-- Thank you for making me a foodie and being able have my house smell soo yummy!!
I found potata
you got such a good voice, can watch this videos forever even though i dont have the resources to cook any of this art
John im really high , but I DONT EAT SLIM JIMS OK?
Chef John, I love your recipes and I have been successful with all the ones I've tried from you so far! I don't have a muffin pan for this recipe; can I do this in a pie mold instead?
And the Spanish pronounce it Choritho. LOL
maybe in spain, normal south American spanish it is non-pretentious chori-so=chorizo
+simon Gariepy when I said "The Spanish", I meant the Spanish. ;)
I'm kind of surprised that you didn't fill the bottom with a layer of cheese that would form a crusty top, and flip it to have a crispy cheesy top side up like a little quiche rounded pyramid. This recipe looks fantastic. Thanks for making such great videos, Chef!
I will not pardon your French, chef. You are entirely responsible for your own language skills and must be held accountable.
You are the General John Gage of your Language...
Sorry for the necro , have only been binge watching Chef John clips for a fortnight.
This Chorizo is a lot like Linguisa, a Portuguese sausage. The Chorizo we get in the Pacific Northwest is very mealy and odd and you'd never want to use it in this recipe. This looks amazing and I love the chef's narration. I wasn't expecting the slim jim comment.. crazy funny- high, yeah.
Right, he was using Spanish Chorizo which is a cured sausage. The Mexican Chorizo is more like regular sausage. it isn't cured like Spanish Chorizo.
This looks good but, around here, all the chorizo now contains beef sweat glands. Just sound a tad too discussing.
Buy ground pork or grind your own and make the chorizo yourself (cumin, chili powder, cayenne, salt, pepper, onion powder, garlic, you get the idea) . You get to control how greasy it is, how hot and spicy it is and even how salty it is. P.S. Sweat glands do sound a bit nasty to eat, don't they?
Scott Comella + that would be Pork chorizo that contains sweat glands. Beef chorizo doesn't.
Paula Tristan K, We'll see.
vegetarian chorizo tastes pretty good too
I love these videos. Who would have thought an 18 year old girl would love these?