chorizo (Full Version)

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mark74 -> chorizo (Dec. 5 2013 5:44:25)

Any of you cook with chorizo?

Lately I've been doing it with garbanzos or lentils which is bad for my cholesterol, but fantastic eating. Just that and some French bread.

My mother adds it to her shrimp enchilado which is kind of like a shrimp creole. When you have a good quality chorizo its a lot like Andouille sausage. You can grind it up with hamburger meat and add some garlic and chopped onion..maybe a little jalapeno or fresno chile.. and it makes a phenomenal burger

I've been using this American brand named Daniele which is really good and much better than most of the Mexican style chorizos. but I think I might go online and find a decent Spanish or Portuguese brand f I can get one at a reasonable price



guitarbuddha -> RE: chorizo (Dec. 5 2013 9:06:33)

I have recently discovered Alubia beans, a kind of huge white kidney bean. Slow cooked for hours and hours with no salt and then add to a rich broth (chorizo added to scalded garlic in,of course, lard bring the temperature down with a little red wine add some mustard and no more than a tablespoon of tomato paste, add chopped onions and stir intermittently uncovered until onions soak up all the fat then add half a tin of evaporated milk and check the seasoning).

Serve on buttered steamed rice.

D.



edguerin -> RE: chorizo (Dec. 5 2013 13:27:40)

You can try Pimenton de la Vera instead of chorizo (the taste is similar) see here for an example of espinacas con garbanzos



BarkellWH -> RE: chorizo (Dec. 5 2013 14:23:00)

I love chorizo picante (pork sausage with garlic and paprika mixed in). I salivate just thinking about it!

Cheers,

Bill



C. Vega -> RE: chorizo (Dec. 5 2013 15:06:13)

I've been making my own chorizo for years. It's not at all difficult.
I generally use my grandmother's recipe but there's a really good one for Spanish-style (quite different from the Mexican and Central American varieties) chorizo in Penelope Casas' cookbook The Foods and Wines of Spain (1982). I think it's still in print but used copies are often available for cheap on Abebooks. Or you can try a library.
Mrs. Casas had written several other excellent books on Spanish cuisine in addition to numerous articles published both nationally and internationally. She also authored a book that combined suggestions for traveling in Spain rarely found in other books with Spanish cuisine entitled Discovering Spain-An Uncommon Guide.
She was born in the New York to Greek immigrant parents, graduated from Vassar, attended the Universidad de Madrid and was married to a Spanish-born physician. She and her husband Luis led tour groups in Spain and she also lectured at NYU on Spanish travel and cooking.
The Spanish Ministry of Culture awarded her the National Gastronomic Prize and the Order of Touristic Merit in addition to naming her Dame of the Order of Civil Merit.
She passed away a few months ago at the age of 70 and a new cookbook that she completed just before her death is scheduled to be published next year.



mark74 -> RE: chorizo (Dec. 6 2013 1:47:35)

You know I saw alubia beans in some Rick Steves Youtube video a few years ago when he went to Seville or Jerez or some place and I had no idea what he was talking about, so I read your post and looked it up on Google and I found out they're what we call cannellini beans in the U.S.

In America theyre a common ingredient in pasta fagioli and minestrone, so I made some pasta fagioli with chorizo for the first time ever and it was absolutely fantastic, especially as I have a cold so thank you



mark74 -> RE: chorizo (Dec. 6 2013 1:49:14)

that sounds cool, but i think i need more confidence before i'm not afraid i don't poison myself with trichinosis



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