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Old 12-11-2006, 01:30 PM   #1
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Spanish Chorizo

I have finally found real Spanish Chorizo at a specialty market and am looking for new uses.

So far I have made a Spanish style omlette ( torta) using potatoes, carmelized onions, chorizo and gorgonzola cheese. I teamed it up with my home made chipotles and made a stuffing for pork tenderloins, used in fried potatoes, and also in black lentils. I am going to be using it to make a pallella. Anyone else have any sugestions?

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Old 12-11-2006, 03:35 PM   #2
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suggestions, no, but feel free to give us a recipe or two
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Old 12-11-2006, 03:42 PM   #3
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I like what you are doing with your Spanish Chorizo and would love to see some receipes - I don't have any suggestions.
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Old 12-11-2006, 07:21 PM   #4
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Chorizo and Gorganzola Torta

My pleasure Jakth:

Torta (serves 3-4)
Preheat oven to 375

8-9 large eggs beaten with 1/2 cup heavy cream
1 medium onion thinly sliced and carmelized
2 meduim size baked potatoes cooled and sliced
8 oz thinly sliced Spanish Chorizo ( not Mexican)
2-6 oz gorganzola ( to your taste preference)

In an oven proof saute (10 to 12 inch) pan brown off the sliced potatoes. Season with a little salt and pepper.

When brown add chorizo and cook for a couple of minutes over medium heat releasing the sausages flavor. You can add a little Hot smoked paprika at this time if you like a spice ( substitute cayenne if you you don't have the paprika).

Add onions and stir to combine ingredients. Pour in the egg mixture to cover the the rest of the items and add crumbled gorganzola on top of eggs. Cook till bottom is firm and place into oven. Bake for 15 to 20 minutes or until eggs are cooked.

Remove from oven and let set for 5 minutes. Turn it out on a plate and slice into pie shaped wedges and garnish.

Has anyone else worked with Spanish Chorizo? Would love to get some more ideas.

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Old 12-11-2006, 07:50 PM   #5
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Spanish Chorizo vs. Mexican...explain the difference please.

I used to buy a Chorizo seasoning from a local butcher supply and made it out of pork or deer with pork fat...good stuff!
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Old 12-11-2006, 07:55 PM   #6
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Spanish chorizo is very different from the Mexican Chorizo. First of all its a completely cooked product. It has a deep red color and fairly dry. The membrane is edible. It is basically a pork and paprika sausage. I don't know if it's smoked or if they are using a smoked paprika but the the flavor is unique and very good. I found mine in a specialty cheese and wine shop.


Try it you'll like it,

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Old 12-11-2006, 08:00 PM   #7
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I made the mistake of buying bulk chorizo at the international market and just the smell of it cooking was horrible.

I need to find a reliable source for the links.
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Old 12-11-2006, 08:08 PM   #8
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Half Baked look above for the difference between Spanish and Mexican chorizo's. You are right the Mexican chorizo can give off a pungent oder.

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Old 12-11-2006, 08:19 PM   #9
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Chorizo - Wikipedia, the free encyclopedia


This sums it up.

to each there own, I like the real deal, From Spain. It is great for breakfast, lunch or dinner and makes a great addition to anything you need fat in. I have used it interchangeably with bacon.
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Old 12-11-2006, 08:20 PM   #10
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I'll look for the "Spanish" variety first chance I get...

The seasoning I used to buy from the butcher supply was (I think) just tradtional breakfast/pork seasoning...with lots of garlic and crushed red pepper added....Very good!! Hot and garlickly!

My son brought home some Chorizo...Mexican I think...uncooked in a wrapper...I was not impressed.
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