Posted on 07/09/2011 6:56:31 AM PDT by libertarian27
I emailed by sister in law who is Hispanic if she had a recipe - just emailed it to me.....
Chorizo (Mexican Sausage)
This spicy and flavorful staple of Mexican cuisine can be enjoyed formed into patties and fried or crumbled and added to other dishes. Traditionally, chorizo is made in links; however, it is almost always removed from the casings before use. The home cook will find it simpler and easier to make it in bulk. Refrigerated, chorizo will keep for at least a week. You may freeze it for up to 3 months.
• 4 dried ancho chiles
• 4 dried Anaheim or New Mexico chiles
• 2 pounds pork Boston butt, with fat, coarsely ground
• 1 medium white onion, minced
• 3 tablespoons apple cider vinegar
• 10 garlic cloves, minced or put through a garlic press
• 2 teaspoons dried leaf oregano (preferably Mexican)
• 1-1/2 teaspoons ground cumin
• 1 tablespoon sweet paprika
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
Preheat oven to 300°F. Remove stems and seeds from the chiles; cut each chile in half with scissors and flatten the pieces.
Place the chiles, in a single layer, on a baking sheet, and roast for 5 minutes, being careful not to let them scorch, the purpose being to remove any moisture from the dried pods. Break the chiles into pieces and place them in a blender; pulse until chiles are uniformly ground. (See How to Make Your Own Chile Powder about working with dried chiles.)
Place all ingredients in a large bowl and mix. See to it that all the spices are evenly distributed throughout the meat. Wrap well with plastic wrap and refrigerate for at least 24 hours before using.
Dandy tips!
I couldn’t believe how anything could be this good that had only cooked a short time. The original recipe that I used didn’t include the red wine. When I made it the first time and saw all the ‘cruncies’ from the browned sausage, I had to add wine to deglaze. Perfection!!! The Italian sausage that I use only has 5 links to the package and it works out just fine. I’ve been wondering how the hot sausage would taste!! Good luck!!!
BUMP!
I am SO ashamed...I know you all expect more of me, but I’ve been SO BUSY with work and my New & Improved LIFE that tonight I’m baking a frozen, thin-crust Chicken Alfredo Pizza...
BUT...I piled it high with chopped veggies from the garden and additional locally made Wisconsin cheese from Happy Cows so all is not lost! :)
Glad you liked the Eggs Benedict Casserole!
I’m looking for a great Italian meatball & sauce recipe. Does anyone have one that they would share? TIA
You’re added to the ping list - Happy Cooking!
Italian Meatballs and Spaghetti with Tomato-Garlic Sauce
Serves 4 - 6
For the meatballs:
1/3 cup milk
1/3 cup breadcrumbs
2 teaspoons olive oil
2/3 large yellow onion, finely diced
2/3 red pepper, finely diced
salt to taste
freshly ground black pepper
1/3 pound ground lean beef sirloin
1/3 pound ground lean turkey
1 small egg
2 1/2 tablespoons fresh chopped parsley
1 pinch ground nutmeg
For the sauce and spaghetti:
2 teaspoons olive oil
2/3 small yellow onion, finely chopped
2 1/2 cloves garlic, finely chopped
1/3 teaspoon dried oregano
1 1/3 cups tomato sauce
2/3 pound spaghetti
Parmesan cheese, for sprinkling on top
For the meatballs:
1. In a small bowl, mix the milk and bread crumbs together with a fork. When the bread has softened, squeeze out most of the milk with your hands. Discard the milk.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and red pepper and season with a light pinch of salt and pepper. Cook until the vegetables soften, about 5 or 6 minutes, and set aside to cool.
3. Combine the beef, turkey, bread crumbs, onion-pepper mixture, egg, 2 tablespoons parsley, nutmeg and 1 teaspoon salt in a medium-size bowl . Work the mixture with your hands unil it has an even consistency. With wet hands, shape the mixture into 12 meatballs. (This can be done 1 day in advance and stored in the refrigerator in one layer, tightly wrapped, until you are ready to cook them. The meatballs can be cooked in the time it takes to boil the spaghetti.)
For the sauce and spaghetti:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook. When the onion begins to sizzle, add the meatballs, shaking the pan to keep them from sticking. Using tongs or a wooden spoon, gently turn and toss the onions and meatballs so they brown lightly.
2. Add the garlic and cook for 2 minutes more. Add the oregano and tomato sauce and the remaining 2 tablespoons parsley. Season with salt and pepper to taste. Simmer gently, uncovered, stirring the meatballs to coat them with sauce. Cook until the meatballs are cooked through. Keep warm.
3. Bring a large pot of well salted water to a boil. Add the spaghetti and cook until it is al dente, about 8 to 10 minutes. Drain the spaghetti and place it in a warmed pasta bowl. Pour the meatballs and sauce over the pasta. Serve with Parmesan cheese.
Serving Size: 1 bowl of spaghetti with 2 meatballs
Sounds delicious!!! Can’t wait to go shopping for ingredients to make this.
Thank you so much!!
Thanks for the green mater salsa recipe. It is very good! Just what I was looking for. Wife says it gets her approval, too!
http://cookwithjennifer.wordpress.com/2010/03/05/boeuf-bourguignon/
The beef even though it was stew meat was as tender as filet. I am not kidding! Delicious!
This was a new recipe for me and it is a KEEPER!
Boeuf Bourguignon
4 pounds boneless beef chuck roast, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
5 slices bacon, cut into 1/2-inch pieces
1 cup finely diced yellow onion (1 large onion)
1 1/2 cups finely diced carrots (about 5 small carrots)
6 sprigs fresh thyme
3 bay leaves
3 cloves garlic, minced
1 can (14.5-ounce) whole tomatoes with juice
1 bottle (750 ml) good red wine (preferably Pinot Noir or Burgundy)
2 cups chicken stock
2 tablespoons unsalted butter
2 cups fresh button mushrooms, trimmed and quartered
1 1/2 cups frozen small whole white pearl onions
Preheat the oven to 250 degrees.
Pat the beef dry with paper towels and generously season with salt and pepper. In a large Dutch oven or stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In 2 batches as to not over-crowd the pot, cook the meat until nicely browned on all sides, about 8 minutes per batch. Transfer the meat to a plate.
Drain all but 1 tablespoon of fat from the pot. Add the bacon and cook over medium heat until crispy and the fat has rendered, about 3 to 4 minutes. Add the onion, carrots, thyme, bay leaves, and garlic. Cook, stirring, until the onions are soft, about 5 minutes.
Add the tomatoes, red wine, and chicken stock and stir to combine. Return the beef to the pot. Season to taste with salt and pepper. Bring the mixture to a boil, cover and place in the oven. Cook until the beef is fork tender, about 2 hours. Remove from the oven and place on the stove. Discard the bay leaves.
In a medium skillet over medium-high heat, melt the butter. Add the mushrooms and sauté until softened and golden, about 4 minutes. Add the cooked mushrooms and frozen onions to the stew. Bring the stew back to a boil and adjust seasonings as needed. Serve hot.
Serves 6.
Time Saving Tip: You can use fresh pearl onions in this recipe, but they need to be peeled and cooked first. Frozen onions are equally delicious and save you 15 to 20 minutes of preparation time.
Do Ahead: This stew can be made a day or two in advance. In fact, I think it may be even better the second day. Just reheat the stew on your stove top over medium-low heat.
Freezes Well.
Glad you and the Missus liked it!
As I mentioned - I was going to make this. I did and it was AWESOME!!!! Will keep this and make it again and again....thanks!
Glad you enjoyed it! I keep several bags in the freezer to use on busy days or when somebody needs a little help!
Thanks for taking the time to let me know!
Recap of this threads recipes (July 9th)
Dessert* 4 Berry Pie
Dessert* 7 Strawberry Glaze
Drink* 6 FROZEN SOUTHERN TEA
Meal* 5 “SALMON WITH TOO MUCH GINGER”
Meal* 13 Italian Fennel Sausage
Meal* 14 Cajun Andouille Sausage
Meal* 15 Marinara Sauce With Italian Sausage
Meal* 21 Chorizo (Mexican Sausage)
Meal* 30 Italian Meatballs and Spaghetti with Tomato-Garlic Sauce
Meal* 34 boeuf-bourguignon
Side* 18 Green Tomato Salsa Relish
(please don’t add any new recipes on this thread - July 16th thread coming up)
July 16th cooking thread
http://www.freerepublic.com/focus/chat/2749488/posts
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