"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-16-2015, 10:56 AM   #21
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
You just reminded me that I have 2 Italian sausages in the fridge because I misunderstood the Chef's recipe when it said "sausage." What he meant was sausages for a chacheterie appetizer to go with the pasta dish. Hmmmm...thinking roasted asparagus, sausage, and maybe ... pasta? Not sure yet. Gotta go see what else is in the kitchen... I know I have some tomatoes that need to go or be chicken feed...got black olives, anchovies, and capers...parm. ... Ital. parsley... leeks... garlic...should be able to come up with something...
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 05-17-2015, 10:35 AM   #22
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 4,673
Quote:
Originally Posted by CraigC View Post
When someone mentions Mexican chorizo, I always think of fresh. Dried is more commonly a Spanish chorizo.
Agree. Growing up in Miami, these origins got lost in translation on many occasion.
We have a very hard time finding dried chorizo here in SC as our hispanic population is mainly Mexican.

Growing up, I never knew anything about fresh. Only dried/cured.
It was used in many dishes I grew up loving.
Roll_Bones is offline   Reply With Quote
Old 05-17-2015, 02:59 PM   #23
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 4,039
Queso fundido
Whiskadoodle is offline   Reply With Quote
Old 05-17-2015, 05:06 PM   #24
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,964
Went to a party at a Mexican Restaurant the other day, and they were serving Chorizo Quesadillas. Being a vegetarian, I didn't try it, but if I did eat meat, sounds like something I'd try. Looked like 2 flout tortillas, with a white cheese ( possible Montery Jack) and chopped up chorizo inside. ( with the option to dip in guacamole, sour cream or fresh salsa).
larry_stewart is offline   Reply With Quote
Old 05-18-2015, 08:54 AM   #25
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 767
Trisha Yearwood had a show the other day on Food network on a chorizo and kale soup that looked really good.
GA Home Cook is offline   Reply With Quote
Old 05-18-2015, 09:13 AM   #26
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Jamie Oliver did a squid and chorizo dish on a re-run of "15 Minute Meals" on Food Network last week. It sounded rather good.

The recipe may be on-line if you Google. My laptop's playing up so I'm borrowing the library's terminal and it won't let me look at the JO site so I can't forward it..
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 05-18-2015, 01:44 PM   #27
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Quote:
Originally Posted by GA Home Cook View Post
Trisha Yearwood had a show the other day on Food network on a chorizo and kale soup that looked really good.
Wow, that does sound good GA! It's a Mexican take on one of my favorite Italian soups! I'd use white beans instead of potatoes however.

Kale Soup Recipe : Trisha Yearwood : Food Network
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-19-2015, 03:54 AM   #28
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 595
chop and add to your pan of roast potatoes (divine) or add chunks/slices to chicken casserole and serve with tomato rice.
__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 05-19-2015, 12:09 PM   #29
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
I threw some chorizo (the salami type) into my roast butternut squash and sweet potato soup this lunch time. I went well together with the veg.
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 05-19-2015, 01:28 PM   #30
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by larry_stewart View Post
Went to a party at a Mexican Restaurant the other day, and they were serving Chorizo Quesadillas. Being a vegetarian, I didn't try it, but if I did eat meat, sounds like something I'd try. Looked like 2 flout tortillas, with a white cheese ( possible Montery Jack) and chopped up chorizo inside. ( with the option to dip in guacamole, sour cream or fresh salsa).
Marinate some tofu in your favorite salsa, grill some asparagus in a grill pan on the stove, take a soft flour tortilla, add your favorite Mexican (or soft goat cheese), some black beans, a bit of chopped jalapeno, some cilantro, the asparagus, some chives, whatever. Cook the marinated tofu your favorite way, add it to the flour tortilla (I make my own, so they are usually warm), fold in half, put 2 T of canola oil in a skillet, cook for about 2 minutes each side (until the cheese melts and the tortilla is has some golden spots on it). Serve with your favorite Mexican sides. Or, leave the tofu out and mix some salsa with the soft cheese.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 05-19-2015, 03:09 PM   #31
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,521
Lightbulb

I suppose most cooks here know that to get the best out of chorizo simmering slowly, for a while, renders it more succulent and yielding rather than tough and rubbery. I find it goes well in a pasta style sauce in this way, e.g. with carrots, celery, onions and tomatoes.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 05-19-2015, 03:13 PM   #32
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
Go figure, have to memorize everything you read, never know when it will be useful. I was seating in an office just yesterday and reading some recipes. One of them was chorizo and chicken stew. For a life of me, cannot remember what else. There were too many recipes to read. Sounded good.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-19-2015, 05:09 PM   #33
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
Quote:
Originally Posted by CharlieD View Post
Go figure, have to memorize everything you read, never know when it will be useful. I was seating in an office just yesterday and reading some recipes. One of them was chorizo and chicken stew. For a life of me, cannot remember what else. There were too many recipes to read. Sounded good.
I've done that before, then asked if I could take the magazine home with me. Never been refused, and a couple of times I took it home, copied the ones I wanted, then returned it the next time I was in the area.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 05-19-2015, 05:23 PM   #34
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,713
Quote:
Originally Posted by CharlieD View Post
Go figure, have to memorize everything you read, never know when it will be useful. I was seating in an office just yesterday and reading some recipes. One of them was chorizo and chicken stew. For a life of me, cannot remember what else. There were too many recipes to read. Sounded good.
Quote:
Originally Posted by RPCookin View Post
I've done that before, then asked if I could take the magazine home with me. Never been refused, and a couple of times I took it home, copied the ones I wanted, then returned it the next time I was in the area.
Years ago, I found a recipe in a magazine in the doctor's waiting room and asked the receptionist to photocopy it for me.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-20-2015, 05:54 AM   #35
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
I usually do ask to photocopy, but nowadays with cell phone cameras being so good it is even easier to just take a photo. Just did not think I would use a recipe with chorizo, being that it is not kosher. Too bad it sounded good. Do not remember spices they used, but they sautéed chorizo first, then took it out with a slotted spoon, then dragged chicken pieces in flour and fried in rendered fat, then added low sodium chicken broth, cooked for a while then added veggies. I suppose it could be any veggies.


Sent from my iPad using Discuss Cooking
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-20-2015, 06:33 AM   #36
Assistant Cook
 
Daffers's Avatar
 
Join Date: May 2015
Location: Blackpool
Posts: 17
Hi, I haven't used it much, but I have tried it in a stuffing for a chicken with onion, garlic, thyme and sun dried tomatoes. It was a nice tasty change.
__________________
Daffers
Head Chef
Daffers is offline   Reply With Quote
Old 05-20-2015, 07:27 AM   #37
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
Remember this is a Mexican Chorizo which is fresh, not cured or cooked. Resembles minced beef in texture. Spanish chorizo is much different.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 05-20-2015, 08:47 AM   #38
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,713
Quote:
Originally Posted by CharlieD View Post
...Just did not think I would use a recipe with chorizo, being that it is not kosher...

Charlie, you could use beef and all the chorizo seasonings to get a close substitute.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-20-2015, 09:46 AM   #39
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,424
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Andy M. View Post
Charlie, you could use beef and all the chorizo seasonings to get a close substitute.
That's what I was thinking.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-20-2015, 09:55 AM   #40
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,670
Quote:
Originally Posted by Andy M. View Post
Charlie, you could use beef and all the chorizo seasonings to get a close substitute.
Or turkey, even chicken but I think turkey would be a better choice, as long as Charlie doesn't belong to one of the small groups that apparently don't consider turkey kosher.
medtran49 is online now   Reply With Quote
Reply

Tags
chorizo, mexican, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 08:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.