Paella!!!!! Must I remind you? (grin)

Nancy

How about an appetizer?

Home Cookin Chapter: Recipes From Thibeault's Table

Chorizo with Wine and Pimientos
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Source: Pelelope Casas - The Foods and Wines of Spain.

1 pound Chorizo Sausage cut into 1/4 inche slices
4 Tablespoons dry red wine
2 medium pimientos (preferably homemade) cut into strips
2 tablespoons chopped parsley
2 cloves garlic minced
. Place the Chorizo slices in a large skillet and saute until lightly
browned. Pour off some fo the fat and deglaze the pan with the wine.
Add the pimiento, parsley and garlic. Arrange this misture in the
center of a large, wide piece of foil. Place in a baking dish of an
appropirate size and tightly close the foil, leaving a large airpocket
about the chorizo. Place in a 350F oven and bake for 15 mintues.
Present at the table in the foil, then slit the foil to serve. This
may also be made in individual portions if it is to be served as a
first course.

NOte: I usually serve this as part of a selection of Tapas in the
livingroom with good Italian or French baguette.

Or

Home Cookin Chapter: Recipes From Thibeault's Table

Chorizo, Red Onion & Herb Risotto
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Chorizo, Red Onion & Herb Risotto

Source: The Yummy Co.

This risotto is not made in the traditional way on top of the stove. Instead, it is cooked in the oven and does not need constant stirring. The Spanish sausage is sliced and fried to add crisp texture as well as flavour to the risotto.

Serves 6

Oil for frying
2 red onions, thinly sliced
1 large garlic clove, thinly sliced
1 tablespoon tomato purée
350g arborio rice
250ml dry white wine
600ml light chicken stock
150g chorizo, medium sliced
Salt and freshly ground black pepper
50g Parmesan cheese, grated
4 tablespoons chopped thyme leaves

To garnish:
Cracked black peppercorns and deep-fried red onion slices (optional)

.

Method

Preheat the oven to 180°C.

Heat the oil in a heavy casserole dish and add the onions and garlic.
Fry over a moderate heat until the onions are soft and 'melting'. Add
the tomato purée and rice, stir and cook for a further 1 or 2 minutes.

Pour in the wine, stir, cover and place in the oven. Cook for 15
minutes or until the wine is absorbed; remove from the oven, add half
the stock, stir well and return to the oven. Cook for a further 10
minutes; remove and stir in the remaining stock. Return to the oven and
cook for 15 minutes or until the stock is absorbed and the rice is al
dente.

Meanwhile, heat a non-stick pan; when hot, add the chorizo, in batches
if necessary, and fry until crisp. Remove from the pan and place on
kitchen paper.

Generously season the rice, then add the cheese, chorizo slices and
thyme, stirring well. Serve immediately, garnished with a sprinkling of
pepper and the onion slices.

We like chorizo (Mexican style) in burritos, empanadas, scrambled eggs/omelets, I've even used it as a tamale filling. I have trouble finding Mexican spiced chorizo in New England so I've developed one that we really like.

CHORIZO

5 Dried Ancho Chiles
3 Dried Pasilla Chiles
3 Jalapeno Chiles
1 Teaspoon Coriander
1 Teaspoon Dried Oregano, crushed
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Cumin
1 Tablespoon Salt
3 Tablespoons Hungarian Paprika
6 Cloves Garlic, Minced
3/4 Cup White Wine vinegar
3-1/2 Pounds Boneless Pork (Butt or Shoulder), Ground in FP

1. Remove stems & seeds from dried chilis (reserve 2 tablespoons of the seeds). Toast the chiles and reserved seeds in a dry preheated skillet turning once in a while. Let cool.

2.) Break the chiles into pieces and place in a FP with the reserved seeds. Blend to a fine powder. Add the jalapeno, coriander, oregano, cloves, cumin, salt, paprika, garlic, and vinegar. Blend well in the FP.

3.) Add the chile puree to the ground pork & work together well with your hands in a large bowl. Cover the sausage and refrigerate to season (I season it for 2 days). Mix it well at least twice each day. You can use it immediately but the flavor is MUCH better if allowed to season.

4.) Freeze in 1/2 to 1 lb. packages, whatever size works for your family.

/tricia

How about some burritos? These are wonderful. Hot italian sausage also works well instead of chorizo:

Chorizo & Black Bean Burritos

1/2 lb chorizo or hot italian sausage
1 15-oz can black beans, drained & rinsed
1/4 teasp salt
1/2 a red onion, or about 1 cup, diced
1 large (or two small) tomato(s), diced
1 cup Mexican cheese blend or cheddar, grated
bottled or fresh lime juice, about 1/4 cup or as desired (I use liberally)
hot pepper sauce
burrito shells
sour cream to serve

Preheat oven to 350. Remove sausage casing and brown sausage in large pan. Use a little olive oil if sausage is too dry. Add the beans and 1/4 teap salt. Mush the beans about a bit. Mix in the diced onion, tomato, and the cheese. Add lime juice and several dashes of hot pepper sauce. When mixture is heated through and cheese starts to melt, fill 4 burrito shells with the mixture and place burritos in a 9x13 dish sprayed with cooking spray. Bake for 15 minutes. Serve with sour cream (and/or lime wedges) and a big 'ol margarita. ;-)

These are really good!

Chorizo and Shrimp Quesadillas with Smoky Guacamole

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese
Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

My DH used to make a hot dip out of it. No real recipe, just fry the chorizo to get some of the grease out. Then combine chorizo, cheese (lots of it), salsa and some browned ground beef (optional) and nuke it all in the microwave until melty! Garnish with green onions. Kids used to love it. We would put the big dip bowl in the middle of table and all dig in!! Diet food it is NOT!

Deanna

Chorizo is good as a pizza topping. Most people would slice it, ala pepperoni. I like it chopped.

Chorizo is also good as an ingredient in a spicy soup with potato, tomatoes, white beans and greens.

As you discovered, chorizo works very well in "breakfast type" dishes, cooked with scrambled eggs or hash browns, for example. The latter is like corned beef hash, but different.

Jim

I have a freezer full of the Portuguese chourico. I often use it in "bean and green" soups or served with red and green peppers and onions. DH likes to slow roast it with a pork roast that's been introduced to a good amount of red wine, garlic, oinion and bay leaf.

The Mexican is different, but I imagine it would still lend itself to those uses.

A friend at work highly recommends this recipe, but I haven't tried it yet. It seems to call for the Spanish type of chorizo, but I'm sure you could use the Mexican type.

Slow Cooker Hearty Black Bean Soup

Weight Watchers Recipe
8 1-cup servings

¼ pound chorizo (or other spicy sausage)
1 small onion, chopped
1 medium garlic clove, minced
1 small red bell pepper, chopped
1 small green pepper, chopped
2 Tbsp dry sherry
1 tsp ground cumin
1 bay leaf
15 oz can black beans, undrained
15 oz fat free chicken broth
1 med. lime, squeezed
2 Tbsp. cilantro, minced
1/8 tsp salt
1/8 tsp black pepper

1. Discard chorizo skin. Crumble meat and brown in nonstick skillet for 2 minutes. Add onion, garlic, and peppers. Sauté over medium-high heat for 5 minutes. Add to slow cooker. Add sherry, cumin, bay leaf, beans, and broth. Cover and cook on low for 4 to 5 hours.

2. Remove lid. Scoop out 1 cup of beans and press with the back of a fork to mash. Return to pot. Add lime juice, cilantro, and salt, and pepper. Simmer uncovered just to warm, about 5 minutes.

I seen Rachel Ray this morning use chorizo with ground chicken, chili powder, cumin, fire roasted tomatoes, etc., to make a chili.

I got this from a Martha Stewart Living magazine a few years ago. It's fast and delicious. I serve it in deep bowls over linguini for a nice, filling meal with a green salad before and garlic bread to soak up the juices.

Spicy Mussels and Chorizo
Serves 4

3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley
Directions:

Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
Add mussels. Cover, and continue to cook, shaking pot occasionally. Discard any mussels that do not open.

Eet smakelijk!

seagrass

Yep, I knew you all would have some fun, new ideas!

Paella would be good, as would Seagrass' recipe, but I would have to make some substituions since I don't like mussels.

Burritos and Quesadillas are always good and lord knows I have enough to make several things!

I never considered using it for pizza, but I bet that would be fun to experiment with. I like taco or Mexican-style pizza.

The soup looks like a definite one to keep and try. I love black beans and always have them on hand.

Oh crap....now I'm gonna hafta go buy more chorizo! heehee

Linda

Linda, Chorizos are a staple in our house--and community. I can readily get Spanish and Cuban and I use them differently.

The Chorizos (Spanish) in Wine is a favorite for us. Since you have a good list of entrees, I will offer a side dish that is easy and a favorite in our house.

Garbanzo Frito

1 can garbanzo beans
1 medium sized chopped onion
1 clove minced garlic clove
¼ cup EVOO
1 tsp paprika
2 links sliced Spanish chorizos
most of a 15 oz can tomato sauce

Put oil, onion, and garlic in frying pan. Simmer until wilted. Sprinkle paprika over mixture. Add tomato sauce, water only from beans, and chorizos. Simmer until sauce thickens, about 30 minutes. Add beans and simmer until beans have a good coat of sauce over them, about 15-20 minutes.