Recipe for:

Chori Bagoong Old Bay Tapenade

INGREDIENTS:

2 Kamotes cut in wedges

1 Potato cut in wedges

1 Cup chopped Chorizo

1/2 Cup Bagoong

La Española Extra Virgin Olive Oil

1 Tsp Old Bay Seasoning

2 cloves Garlic

2 Tsp Red Onions


HERE’S HOW TO MAKE THIS DISH:

Place potato and kamote in boiling water for ten minutes. For tapenade mix, mix chopped chorizo with bagoong and sauté in La Española Extra Virgin Olive Oil with Old Bay seasoning, add garlic and red onions and set aside. Deep-fry kamote and potatoes in a pot of olive oil and fry until golden brown. Set aside and top with tapenade. Serve with McCormick Taco Mix Nachos and top off with julienned pechay.

From my Kitchen to yours with love, Sabrina