Chorizo

Our Despana basket included several packages of chorizo. You've seen the little ones. Tonight, we had the fat ones, the size of bratwurst. I think all the different shapes and sizes probably taste the same, just made for different uses, all yummy.I used these fatties in a rice and beans dish, used as a side to my fun taco-themed evening with my cousins.I thought it would be really fun to have make

Last night, we sampled quite a few items from our Despana basket. With some bread and olive oil, nibbling on meats and cheese is my idea of a fun evening. The Campofrio Chorizo Espanol was amazing. You could really taste and smell the smoky paprika in the perfect balance of not too salty and not too sweet. The texture was like a fabulous soft salami, chewy but easy to bite through. I ate some piec

Una buena parrillada siempre tiene que tener algunos chorizos y morcillas para "ir picando" mientras se termina de hacer la carne.¿Cuántas veces nos hemos encontrado frente al fuego con amigos, con un whisky en la mano y picando unos chorizos? Estos artefactos podrán amenizar aún mas el momento y ayudarán a soltar las lenguas para compartir buenas historias.Entretenimiento Online Chorizo Asad

Chorizo or sausage is a term encompassing several types of pork sausage originating from Iberian Peninsula. Spanish chorizo is made from coarsely chopped fatty pork (70% lean and 30% fat) usually seasoned with chili, paprika and garlic. The mild Spanish paprika gives this sausage a characteristics flavor. This can be served with fried eggs and [...]

Some friends of mine have just returned from visiting their family in Vera in Almeria and they brought me a little present...They brought me a selection of their local chorizos. I love chorizo! If you haven't tried it then next time you're in Spain either buy the sliced one you put in a roll or the sausage type ones which you can fry (or grill). All are superb. Look what I got:Can't you just taste it? Mmmmmm.Anyway, the weather in Manilva seems to be getting better now after a couple of weeks of wind and rain, typical for April time. There are even some "guiris" in the pool! A bit too cold for me yet!

To break in our first alfresco meal of 2008, Lon made this incredible appetizer with the chorizo he bought from Despana. It includes chorizo, toasted almonds, honey, finely chopped onions, and thinly sliced miniature sweet peppers. I've been pestering him about writing down his recipes because sometimes he makes amazing stuff! This was one of his best, one of those dishes where you can't believe something this simple, tastes that good! After Passover, I'm making him write a recipe for this.

Spanish ham is greatly prized as a gourmet food both in Spain and around the world. Spain is the largest producer of air dried ham, and Spaniards of the biggest consumers in the world. Producing the perfect ham is an art, and many Spaniards take great pride in their jamón Serrano and jamón [...]

" La importancia de los huevos en la cocina es extraordinaria, pues no sólo se componen con ellos platos exquisitos y casi insustituibles como entrada en toda clase de almuerzos, sino que como auxiliares de otros platos, juegan un gran papel, aparte del importantísimo que les está reservado en la confitería y reposteria, en dónde apenas se hace nada en que no intervengan como protagonistas o partes principales del manjar.....De ellos se echa mano para adicionarles a los caldos, en rebozados, para espesar guisos como la pepitoria, las yemas de huevo juegan importante papel en multitud de salsas como la mayonesa, la tártara, la holandesa, el salpicón, y otras....Son igualmente utilizables y necesarios tanto en la cocina inglesa como en la italiana y lo mismo en la moderna francesa qu

Risotto is a bit of a recent discovery for me, and since Andrew got me the Silver Spoon, I've experimented with a few different varieties. Lots of people seem to think that it's really difficult to make, but so far, that's not the experience I've had, although not all of my efforts have been tasted by anyone but myself. One of the things which tends to put me off Risotto in restaurants is the fact that they always tend to be some form of Mushroom Risotto, and with me being pretty much allergic to Mushrooms, it's not something I'm every likely to order. However, there seems to be an almost limitless variety to what you can have in a Risotto, and so I tend to use what I have to hand.One of the things I like about Risotto is that with minimal ingredients in the house, I can quickly cook a

El chorizo (del latín salcicium) es un embutido típico del mundo hispanohablante. En España, es una especie de salchicha curada (bien al aire, bien ahumada) y que está elaborada a partir de (aunque no exclusivamente) la carne del cerdo picada y adobada con especias, siendo la más característica el pimentón tal cual ocurre con el chorizo cantimpalos o simplemente cantimpalo, que es el elemento más

Las legumbres forman parte de la alimentación humana desde tiempos antiquísimos.Una narración bíblica cuenta que Esaú vendió a su hermano Jacob la primogenitura que le correspondía, por un guiso de lentejas...... Sin embargo pese a la tradición e historia, se está comprobado que el consumo de legumbres está descendiendo en países occidentales ( especialmente los de mayor nivel económico) de un modo notable. Parece que lentejas, garbanzos y judías, son alimentos más propios de épocas de escasez que de abundancia.Es importante que las legumbres formen parte de nuestra alimentación. Nos aportan un alto contenido en proteínas e hidratos de carbono. La presencia en un mismo guiso de proteínas de origen animal con las procedentes de las legumbres, además de hacerlo más digestivo, aumenta su contenido en aminoácidos esenciales. Las legumbres también nos obsequian con minerales como el calcio o el hierro, indispensables en nuestra nutrición.Las variedades más conocidas

I wanted to like this more than I did. And I think its all my fault. I thought it was weird that only the chorizo got a turn in the pan... and I wanted to have warm beans and tomatoes... So... once the chorizo was browned a little, I tossed everything else into the pan. Do not do this at home. What ended up happening was all the chorizo oil got onto everything else.. so every bite tasted like it, regardless of what you put into your mouth. Now, if you like that sort of thing, feel free to replicate.Now, what I would do differently is: Follow the instructions. Now that I've had some time to think about it, I think the differences in temperature would have been a nice contrast... or maybe I would heat the veggies in a separate pot... either way... don't let your chorizo oil ruin your dinner. Again, unless you're into that. ;)Butter Beans with Parsley, Tomatoes and Chorizoc/o Food and Wine Magazine, May 20071 14 oz can butter beans with their liquid½ pound chorizo, halved lengthwise a

Cook the rice according pack instructions. Cook in a hot wok without oil 100g diced chorizo until golden. Get it out of the wok and cook in the remaining oil 200g diced scallops. When the scallops are brown, also get it out of the wok. Then cook in the remaining oil 2 chopped onions, 1 chopped green pepper and 2 finely chopped garlic cloves. Stir fry for about 5 minutes. Then stir 200g spinach into it and stir until the spinach is done. Put back the scallops and chorizo in the wok. Heat a few minutes and serve with the rice! Enjoy! Share This Same TasteSpinach Ricotta PieOven Baked Pasta with Spinach and Chicken BreastCreamy Pasta PepperonataPasta with Mushrooms and Green PeasPasta with Mushrooms and Sausages

Anoche hice un exceso infrecuente en la cena con este plato.Luego me arrepentí (a medias) mientras me iba relamiendo aún a la cama, pero tanto el criollo como la salsa de Oporto son dos de mis debilidades.Previamente, durante un par de horas, dejé los chorizos en un simple adobo con un poco de aceite , sal, orégano, pimienta y una mieja de pimentónFreimos, primero con fuego alto para dorar y luego con fuego más moderado, unos chorizos criollos, aunque lo suyo sería hacerlos en parrilla .Mientras se frien vamos haciendo una rica salsa de Oporto de la siguiente manera:Ponemos en una sartén un poco de mantequilla a la que se añade un poco de aceite y se pocha lentamente una cebolleta pequeña o chalota picada finamente.Se añade, sin compasión, un generoso chorretón de Oporto y se deja reducir.Se añade un poco de caldo de carne y se deja reducir a su vez.Se rectifica de sal y en caso de que haya quedado muy fina se puede engordar

Históricamente no se sabe a ciencia cierta cuándo el hombre, o la mujer, tuvo por vez primera la feliz idea de freír en aceite o mantequilla los huevos batidos.Parece ser que en el siglo XIII, según se desprende de la lectura de la "Crónica del Rey Don Pedro", la tortilla era plato habitual; y éste sano hábito, extendido por toda España, siguió siéndolo largo tiempo . La costumbre de realizar tortillas y su degustación fue introducida en Francia por una infanta española, la que fuera esposa de Luis XIV.De tal manera arraigó éste plato en la corte más allá de los Pirineos, que se le llamó " tortilla a la francesa ".Una vez el cultivo de la patata se desarrolló e hizo popular por toda España, surge la denominada "Tortilla a la española", fruto del maridaje entre huevos y patatas.Según se cree, y así lo atestigua la tradición, el origen de tan singular plato se centra en Navarra. El resto lo hizo la imaginación de las gentes; y así se dio en añadir a la patata ot

1 tablespoon oil 2 garlic cloves; minced 4 shallots; sliced thin 1/2 cup chopped chorizo 32 clams; rinsed 32 shrimp - (16/20 ct); peeled, cleaned 1 cup white wine 4 cups clam juice 2 tablespoon butter 1 tablespoon chopped herbs = (thyme, parsley, and rosemary) ~~ Garlic Bread ~~ 2 garlic cloves; sliced very thin 1/2 cup olive oil 8 slices crusty Italian bread In a saute pan on medium, heat olive oil. Add cloves, shallots, and chorizo, and cook for 30 seconds. Add clams and shrimp. Add white wine and reduce by half. Add clam juice and cover with another pan and steam until all clams open. Finish with butter and herbs. Serve in a large bowl with Garlic Bread. Garlic Bread: Preheat the oven to 275 degrees. In a saute pan over medium high heat, heat the olive oil. Add the garlic and cook until the garlic is a toasty brown color. Remove the garlic oil from the heat and brush onto both sides of the bread. Place the bread on a baking sheet and place in the oven. Bake for 10 minutes, or unti

1-lb ground pork 2 Tbsp medium hot chili powder 1 Tbsp sweet paprika 1 tsp ground cumin 1 tsp salt 1 tsp garlic powder 1/2 tsp ground coriander 1/2 tsp crushed dried oregano 1/4 tsp crushed red pepper flakes 1/8 tsp ground cloves 1/8 tsp ground black pepper 1/4 cup cider vinegar Combine dry ingredients in small bowl and mix well. In a large bowl, sprinkle vinegar over ground pork. Mix well. Sprinkle all of dry ingredients over ground pork. Mix well, kneading mixture until dry ingredients are well combined into the ground pork. Place in an airtight container overnight in fridge to allow flavors to combine and develop. Form into small patties and cook in frying pan using a little cooking oil of your choice, if needed.

1 Tablespoon corn oil 1/2 pound chorizo (Mexican chili sausage) 1/2 cup minced onions 1 clove garlic, minced 1 cup diced tomatoes 1/3 cup roasted poblano chile, diced 1/3 cup chicken stock 3 cups grated mild cheddar cheese Warm the oil in a heavy saucepan over medium heat. Add the chorizo and cook it for 2 minutes, or until the fat begins to melt. Add the onions and garlic. Cook until the chorizo is well browned. Drain off the grease. Add the tomatoes, poblano chile, and chicken stock. Bring the mixture to a simmer and slowly add the cheese, blending it with a spoon. As each batch of cheese melts, add more, cooking over low heat. When all the cheese has melted and the mixture comes together, it is ready to serve with warm tortillas or crispy chips. Keep warm while serving.

My apologies for not keeping up with you guys lately. I logged into my Google Reader today and it told me I had 100+ entries to read... And considering I probably have close to 100 blogs in my reader, I would guess that the entries available to me are much higher than the 100+. I promise I'll catch up! We revisited the cucumber soup tonight, but I added a porch chile and swapped out the basil

I wanted to do something slightly less time-consuming tonight, and as I'd managed to find some really thinly sliced Parma Ham in my local shop, I decided to wrap it around some chicken breasts. Ideally, I wanted some fresh Mozzeralla for the stuffing, but as I was using Chorizo pieces, I figured that some of the mild Queso de Mezca might work alright as a flavour combination. Some Jamon Serano would've been better as a wrapping to keep the Spanish theme, but Palma Ham I figured was a cood second place ingredient.The Chorizo has a lot of lot of flavour, so I didn't put any thing else other than that and the cheese in the centre.Some similar recipes start it off in the pan, then transfer to the oven, but personally, I found that I've got a better chance of them staying together properly by d

Meat materials: Beef lean, ground coarsely - 500.00 grams Pork lean, ground coarsely - 300.00 grams Pork back fat, cubed - 200.00 grams Curing mix: Salt, refined - 1 Tablespoon or 12.00 grams Curing salt - ½ teaspoon or 2.00 grams Phosphate, dissolved in ¼ cup water - 1 teaspoon or 5.00 grams Vitamin C powder - ¼ teaspoon or 1.00 gram Seasonings: Sugar, refined - 2 and 1/4

A continuación les voy a mostrar una de las formas de hacer delicioso corte de carne, el bife de chorizo. Ingredientes: * Bifes de chorizo * 100 grs de queso roquefort * 200 ml de crema de leche * 800 grs de papa * 100 grs de manteca * Sal Manos a la obra: Lavamos, pelamos y cortamos las papas con un grosor de entre 0,5 y 1 centímetro. Luego las colocamos en una fuente con aceite y llevamos la fuente al horno. Mientras tanto, colocamos manteca en un recipiente y lo llevamos al fuego. Luego agregamos el roquefort. Por último, agregamos la crema de leche y una pizca de sal. Cuando se cumplan los 15` de que las papa están en el horno comenzamos con la preparación del bife de chorizo. Para ello, colocamos manteca en una sartén y la dejamos derretir. Luego, agregamos los bifes. Una vez que estén dorados en la cara inferior los damos vuelta. Ya está todo listo, solo resta servir y disfrutar. Colocamos un bifecito en el plato. Abundante papa para acompañar. Sobre el bif

El secreto está en la masaTengo, perdón, tenía mi receta preferida para la masa de la pizza, a partir de ahora creo que emplearé estas nuevas cantidades. Esta receta lleva un poco más de leche y, definitivamente, he incorporado un poco de azúcar. Lo del azúcar no es la primera vez que lo hago, pero me daba un poco de rubor decirlo hasta que este fin de semana he visto a Jamie Oliver añadirlo a la masa de unos “calzone”.La pizza, en ciertos ambientes, sigue considerándose una receta menor y poco saludable. Bien equivocados están. Si los ingredientes son de buena calidad, no hay nada más sano y rico. Supongo que será por lo mal valorado que están las “comidas rápidas” que también tiene jerarquías: en el restaurante “Estik”, en Madrid, una hamburguesa de buey de Kobe cuesta… ¡85 euros!. Para que luego le llamen “comida basura”.El fin de semanaNi bien ni mal, del todo. Lluvioso a más no poder, el domingo atardeció mejor pero por la mañana llegué a cas

EN UN POCO DE ACEITE, SOFREIR EL CHORIZO JUNTO CON LA CEBOLLA, EL AJO, LOS JITOMATES Y EL CILANTRO, DEJAR COCINAR UNOS MINUTOS.<br>HACER UNOS TAQUITOS CON LAS TORTILLAS DE HARINA Y SUJETARLOS CON UN P ...

Chorizo is something one has to aquire a taste for. It wasn't difficult for us having lived in Waco, TX for several years. We had some wonderful Hispanic friends there who taught us how to cook Mexican National foods. Gary and Kat - and Lance - thank you for the time you spent with us. Adding cantaloupe slices and eggs rather than rice, makes for an intimate brunch. 12 ounces Jasmine Rice cooked according to directions OR 6-8 scrambled eggs4 Medium-size chorizo sausages or a 12 ounce chub (tube)1 small Onion, coarsely chopped1 TBS Lard4 ounce can of green chilies, chopped1 cup Sour Cream1/2 teaspoon Salt1 dash of pepper hot sauce2 cups Shredded jack cheese or Pepper Jack (preferred with us)6 To 8 tomato slices Following package directions, cook rice until al dente. Meanwhile, melt 1-TBS lard in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings

Updated. From the recipe archive. Growing up, we had some of the standard American foods for breakfast - cream o' wheat, oatmeal, waffles, fried eggs, pancakes (no sugar coated cereals in this household!) - and a couple things I never saw in any of my friends' homes - huevos, and my ...