Chorizo!

Re: [email protected]

Bob Terwilliger wrote:


OK, gonna do this tonight with a couple mods...

Grilled flatbread instead of buns, to reduce carbs for GF, and plain old
85/15 ground beef instead of chuck, since the chorizo on hand is exremely
lean.

MartyB
 
Re: [email protected]

Bob Terwilliger wrote:


OK, gonna do this tonight with a couple mods...

Grilled flatbread instead of buns, to reduce carbs for GF, and plain old
85/15 ground beef instead of chuck, since the chorizo on hand is exremely
lean.

MartyB
 
sf wrote:



Here's the recipe Arri posted which is said to be Rick Bayless's recipe for
chorizo. I haven't verified that it *is* actually his recipe, but it's the
recipe I'll be using tomorrow. (Well, later today, technically...)

=================================BEGIN QUOTE================================

Rick Bayless's Chorizo

1 1/2 lb lean boneless pork shoulder cut into 1 inch pieces
8 oz pork fat
12 medium ancho chiles[1]
2 bay leaves
1 1/2 tsp cinnamon
1/8 tsp cloves ground
1 tsp Mexican oregano
1 tsp each dry thyme and marjoram
salt
1/4 cup cider vinegar

Pulverize all the spices in a food processor (toasting the chiles first
if using).

Measure in the vinegar and a little water to make a paste. Sieve the
mixture into a large bowl.

Grind the meat and pork fat coarsely. Add the meat to the seasonings and
mix well. Cover the bowl and refrigerate overnight.

==================================END QUOTE=================================

I'll be using a somewhat different method: I'll remove the stems and seeds
from the chiles, toast the chiles along with the bay leaves, and then soak
the chiles and bay leaves in the vinegar for 15 minutes or so. Then I'll
blend them until smooth before adding the rest of the seasoning ingredients.

Bob
[1] Arri's post says, "cut that down if you don't want spicey[sic]" but
since anchos aren't spicy at all, I think that notation was put there by
Arri when it was posted in 2006.
 
sf wrote:



Here's the recipe Arri posted which is said to be Rick Bayless's recipe for
chorizo. I haven't verified that it *is* actually his recipe, but it's the
recipe I'll be using tomorrow. (Well, later today, technically...)

=================================BEGIN QUOTE================================

Rick Bayless's Chorizo

1 1/2 lb lean boneless pork shoulder cut into 1 inch pieces
8 oz pork fat
12 medium ancho chiles[1]
2 bay leaves
1 1/2 tsp cinnamon
1/8 tsp cloves ground
1 tsp Mexican oregano
1 tsp each dry thyme and marjoram
salt
1/4 cup cider vinegar

Pulverize all the spices in a food processor (toasting the chiles first
if using).

Measure in the vinegar and a little water to make a paste. Sieve the
mixture into a large bowl.

Grind the meat and pork fat coarsely. Add the meat to the seasonings and
mix well. Cover the bowl and refrigerate overnight.

==================================END QUOTE=================================

I'll be using a somewhat different method: I'll remove the stems and seeds
from the chiles, toast the chiles along with the bay leaves, and then soak
the chiles and bay leaves in the vinegar for 15 minutes or so. Then I'll
blend them until smooth before adding the rest of the seasoning ingredients.

Bob
[1] Arri's post says, "cut that down if you don't want spicey[sic]" but
since anchos aren't spicy at all, I think that notation was put there by
Arri when it was posted in 2006.
 
On Sun, 20 Feb 2011 01:16:30 -0800, "Bob Terwilliger"
wrote:


Thanks for posting the recipe, Bob. Saved.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 20 Feb 2011 01:16:30 -0800, "Bob Terwilliger"
wrote:


Thanks for posting the recipe, Bob. Saved.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:
Yup. I agree. It looks soooo easy. I just don't know what
formula to try first. Maybe I will try the already
almost-forgotten foodily.... But that will probably mainly have
recipes calling for it as an ingredient.

--
Jean B.
 
sf wrote:
Yup. I agree. It looks soooo easy. I just don't know what
formula to try first. Maybe I will try the already
almost-forgotten foodily.... But that will probably mainly have
recipes calling for it as an ingredient.

--
Jean B.
 
Steve Pope wrote:
[snip]

Hmmm. That is one of the few categories of cookbooks that I
haven't packed, and I MAY have that book.

--
Jean B.
 
Steve Pope wrote:
[snip]

Hmmm. That is one of the few categories of cookbooks that I
haven't packed, and I MAY have that book.

--
Jean B.
 
"Lucille" wrote in message
news:f7e3b92e-fd96-4e1f-8a11-7a34569dc9ad@p12g2000vbo.googlegroups.com...

Chaurice isn't the same as chorizo. They are both pork sausages. Chaurice
is french (or Cajun). But Mexican chorizo is usually sold in bulk and is
extremely greasy and extrudes fat. Spanish chorizo is in casings. The
links are like kielbasa, yes. The taste is not remotely similar.

Jill
 
"Lucille" wrote in message
news:f7e3b92e-fd96-4e1f-8a11-7a34569dc9ad@p12g2000vbo.googlegroups.com...

Chaurice isn't the same as chorizo. They are both pork sausages. Chaurice
is french (or Cajun). But Mexican chorizo is usually sold in bulk and is
extremely greasy and extrudes fat. Spanish chorizo is in casings. The
links are like kielbasa, yes. The taste is not remotely similar.

Jill
 
On Sun, 20 Feb 2011 15:08:01 -0500, "Jean B." wrote:


I took the lazy way out and bought some fresh chorizo at the farmer's
market today... and later got a fresh andouille from the butcher.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 20 Feb 2011 15:08:01 -0500, "Jean B." wrote:


I took the lazy way out and bought some fresh chorizo at the farmer's
market today... and later got a fresh andouille from the butcher.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 20 Feb 2011 17:10:49 -0500, "jmcquown"
wrote:


Where were you a couple of hours ago when I was groping for the word
Chaurice and couldn't come up with it? ;) I knew it started with ch
and that's as far as I got. Oh, btw... since it looks like a French
word, is that ch pronounced sh?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 20 Feb 2011 17:10:49 -0500, "jmcquown"
wrote:


Where were you a couple of hours ago when I was groping for the word
Chaurice and couldn't come up with it? ;) I knew it started with ch
and that's as far as I got. Oh, btw... since it looks like a French
word, is that ch pronounced sh?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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