Baked Penne with Chorizo and Taleggio
11 ounces penne
8 ounce carton mascarpone
2 teaspoons whole wheat mustard
4 scallions, thickly sliced
9 ounces chorizo sausage, cut into chunks
7 ounces diced taleggio cheese
salt and ground black pepper
Cook the pasta in a large pan of boiling. Preheat the oven to 400F. Drain the pasta well and return to the pan. Mix in the mascarpone melts and coats the penne. Stir in the scallions, chorizo and cheese and season; then turn the mixture into an ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown. Serves 4.
Black Bean Chorizo Burritos
3 tablespoons olive oil
2 cloves garlic, minced
1 medium size onion, chopped
1 green bell pepper, chopped
1 pound chorizo
2 cups cooked black beans, drained; canned is fine
1/2 cup green chile, chopped
1 jalapeno, seeded and chopped
8 large flour tortillas
sour cream
sliced black olives
Saute the garlic, onion and green bell pepper in the olive oil, then crumble the chorizo in the pan and brown the meat. Drain off any excess fat. Mash the beans and stir them into the pan along with the green chile and jalapeno and cook over low heat until the beans are warm. Warm the tortillas, one at a time, in a frying pan or microwave. Spoon two tablespoons of the bean and meat mixture along the center of each tortilla, roll up and fold in the ends. Serve with dollop of sour cream and garnish with black olives. 4 servings.
Black Bean Chorizo Chili
1 pound chorizo, cut into bite size cubes
1 tablespoon olive oil
1 cup sweet onion, chopped
1/2 cup green bell pepper, seeded and chopped
2 garlic cloves, minced
2 15 ounce cans black beans, rinsed and drained
2 14 1/2 ounce cans diced tomatoes with hot peppers, undrained
1 1/2 cups low sodium beef broth or 12 ounces dark beer
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground red pepper or dried red pepper flakes
1 teaspoon salt or to taste
1/2 teaspoon ground pepper or to taste
garnishes: sour cream, chopped cilantro, sliced green onions
Heat oil in a large heavy saucepan or Dutch oven over medium high heat. Add onion, green pepper and chorizo. Cook until sausage is done, stirring to crumble. Drain well. Return chorizo mixture to pan. Add the remaining ingredients. Bring to a boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally. If you like a thicker chili, mash some of the black beans before adding the beans to the meat mixture. Ladle into soup bowls and add toppings of choice.
Chicken with Chorizo and Butter Beans
4 chicken pieces
1 teaspoon smoked paprika
1 tablespoon olive oil
4 ounces mild chorizo sausages, sliced
1 onion, finely diced
2 cloves garlic, crushed
1 bunch parsley, chopped
3/4 pound chopped tomatoes
16 ounces butter beans
1 sprig thyme
1 bay leaf
salt and pepper
Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over. Lift out the chicken and add the chorizo to the pan. When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes. Add the garlic and a tablespoon of parsley. Cover and cook gently for another 10 minutes. Add the tomatoes and beans and give it a stir. Add a little water if the mixture is a bit thick. Return the chicken to the pot, along with the thyme and bay leaf. Turn up the heat and bring up to a simmer. Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so. Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich. Stir in a generous pinch of parsley and serve with warm crusty bread and a salad. Serves 4.
Chorizo Bake
8 ounces chorizo sausage, thinly sliced
6 ounces cream cheese, softened
1/2 cup cornmeal
3 tablespoons sugar
4 eggs
1 12 ounce can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
6 green onions, sliced
1/2 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375F. In a skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden. Meanwhile, in a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 cup of the cheddar cheese, onions, jalapeno pepper, oregano, salt and pepper. Pour half of the egg mixture into greased 8 cup casserole. Cover with 3/4 of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese. Bake in oven for about 30 minutes or until light golden and set. Let cool for 5 minutes. Serves 4 to 6.
Chorizo Carbonara
1/2 pound of chorizo sausage, crumbled
1 cup of half and half
2 cups shredded Monterey Jack cheese with peppers
1 4 1/2 ounce can chopped green chiles
1/2 teaspoon ground cumin
1 16 ounce package of spaghetti, cooked
Brown the sausage in a nonstick skillet over medium heat, drain well on paper towels. Set aside. Heat the half and half in a small saucepan. Combine the half and half, sausage, cheese and the remaining ingredients in a large bowl, tossing until the cheese melts. Serve immediately. Makes 8 servings
Chorizo Con Huevos
8 eggs
2 tablespoon oil
1 pound homemade chorizo
1 white onion, chopped
2 serrano chilies, chopped
1/2 bunch cilantro leaves, chopped
4 flour tortillas
1 avocado, mashed
1/2 cup fresh salsa
Heat the oil in a large skillet over a medium heat. Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies. Beat the eggs until frothy and add to the chorizo. Stir with a fork as you would scrambled eggs. Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa and mashed avocado. 4 servings.
Chorizo Kabobs
2 tablespoons olive oil
pinch of thyme
pinch of paprika
1 bay leaf
4 chorizo sausages, cut into 1/2 inch slices
20 stuffed olives
In a skillet over medium, heat olive oil with thyme, paprika and bay leaf. Add chorizo slices and cook until well browned. Discard bay leaf. Serve on skewers, alternating chorizo slices with olives. Serves 6.
Chorizo Noodle Casserole
12 ounces rotini
boiling salted water
1 tablespoon butter or margarine
4 medium size chorizo sausages
1 small onion, coarsely chopped
4 ounces can green chilies, chopped
1 cup milk
1/2 teaspoon salt
1 dash pepper
2 cups shredded jack cheese
6 to 8 tomato slices
Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water and drain again. Meanwhile, melt butter in a wide frying pan over medium high heat. Remove sausage casings, crumble meat into pan, add onion and cook until sausage is browned and onion is limp, about 5 minutes) Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.
Chorizo And Pine Nuts In Sherry
1 pound chorizo sausages
1/2 cup currants
3/4 cup dry sherry
3/4 cup good stock, beef or chicken
1/2 cup toasted pine nuts
1 to 2 tablespoons freshly chopped parsley
sliced crusty bread
Fry chorizo sausage gently in a little olive oil until golden and just cooked. Cut chorizo sausages on the diagonal into 1/4 inch thick slices and place in a lidded frying pan with the currants, sherry and stock. Simmer gently for 10 to 15 minutes until the currants are plump and the chorizo well saturated with sherry. Sprinkle over the pine nuts and parsley. Serve with crusty bread. Serves 4.
Chorizo Refried Beans
1 tablespoon vegetable oil
8 ounces fresh chorizo sausage, casings removed
1 cup chopped onion
1 tablespoon minced garlic
2 16 ounce cans pinto beans, rinsed and drained
1/2 cup low sodium chicken broth
2 to 3 teaspoons fajita seasoning
1 cup Mexican 4 Cheese blend, divided
In large nonstick skillet, heat oil over medium heat. Add chorizo, onions and garlic. Saute, stirring until chorizo is no longer pink, crumbling into small pieces. Add half of pinto beans to skillet and mash with potato masher or back of a large spoon. Repeat with remaining beans. Stir in broth and fajita seasoning blend. Cook over very low heat 8 to 10 minutes, stirring frequently. Stir in 1/2 cup of cheese, stirring until cheese is melted. Sprinkle remaining cheese over top and serve immediately. 4 to 6 servings
Chorizo Tostadas
1 pound chorizo sausage
12 soft 6 inch corn tortillas
salt, optional
1/4 cup chopped green chili peppers
1 1/2 cups shredded Cheddar or Monterey Jack cheese
Remove sausage from casing and crumble. Dip each tortilla in hot water; drain; sprinkle with salt, if desired. Lay tortillas, in a single layer on a large baking sheet. Bake in a 500F oven for 4 minutes; remove from oven and turn over; set oven to broil. Meanwhile, in a large skillet, over medium heat, lightly brown sausage for 7 minutes; drain. Spread 2 1/2 tablespoons sausage, 1 teaspoon chopped chili peppers and 2 tablespoons shredded cheese on each tortilla; place under broiler for 1 minute or just until cheese melts. Serve hot. Makes 12.
Huevos con Chorizo
9 ounces chorizo sausage, casings removed
2 tablespoons chopped green onion
4 eggs, slightly beaten
3 tablespoons chopped red bell pepper
salsa and sour cream for garnish
Saute chorizo in a skillet for 5 minutes over medium heat, crumbling the meat as it cooks. Add the green onions and peppers and cook for 2 minutes. Transfer ingredients to an omelet pan, add eggs and scramble. You may also make a traditional omelet by letting the eggs set before folding in the chorizo mixture. Or, roll the mixture into hot flour tortillas for a delicious breakfast burrito with or without hashed browns included. Garnish with sour cream and salsa. Serves 2 to 3.
Migas with Chorizo
1 pound bulk chorizo
10 eggs, beaten
2 medium tomatoes
1 1/2 medium onions, chopped
8 corn tortillas, cut into 1 inch squares
2 serrano or jalapeno peppers
2 tablespoons chopped cilantro
2 cups jack cheese, grated
4 tablespoons butter or oil
In saute pan, heat butter or oil. Add tortilla squares and saute 3 minutes on medium high. Add beaten eggs, then chorizo, stir lightly. Stir in tomatoes, onions, serrano peppers, cilantro and stir lightly. Add jack cheese and stir. Makes 4 large servings or 8 small servings. Serve with fruit, black beans and salsa.
Papas Con Chorizo
3 medium size boiling potatoes, peeled and cut into 1/4 inch dice
3 tablespoons vegetable oil
1 small onion, finely chopped
2 garlic cloves, finely minced
8 ounces chorizo
Using a medium sized saucepan, bring enough salted water to cover the potatoes to a boil. Drop in the potatoes and cook until almost done, but still slightly crunchy, about 5 minutes. Drain and reserve. Heat the oil in a medium size saute pan or skillet over medium high heat until very hot, but not smoking. Reduce the heat slightly and add the garlic and onion. Cook, stirring often, until the onion is golden, about 2 - 3 minutes. Add the drained potatoes and reduce the heat to medium. Cook, stirring occasionally for another 3 to 5 minutes. Add the chorizo, stirring to break it up and distribute it. Cook, stirring for another 5 minutes. Serve immediately. Makes 4 servings.
Potato Chorizo Tacos with Avocado Salsa
1 pound potatoes, cut into 1/2 inch dice
salt
12 ounces Mexican chorizo sausage, casing removed, about 1 1/2 cups
1/2 cup finely chopped onions
1 cup diced, husked but not peeled fresh tomatillos
2 serrano chiles or 1 medium jalapeno chile, stemmed and coarsely chopped
1 large clove garlic, coarsely chopped
1 large avocado, halved, seeded, peeled and sliced
12 6 or 7 inch corn tortillas, warmed
In 3 quart saucepan, bring 1 quart water to boil. Add potatoes and 2 teaspoons salt; cook, covered, 10 to 12 minutes until just tender. Drain. In large nonstick skillet over medium heat, break up sausage and saute with onions about 10 minutes, stirring occasionally, until sausage is cooked through and onions are tender. Drain and discard excess fat. Add potatoes to skillet; cook and toss until potatoes begin to brown. Keep warm. To make Avocado Salsa, add tomatillos, chiles and garlic to container of electric blender or food processor; pulse on and off, scraping sides of container as needed, until finely chopped. Add avocado; blend until almost smooth. Season with salt to taste. Fill tortillas with potato mixture; accompany with salsa. Makes 4 main dish servings.
Roasted Turkey with Chorizo Corn Bread Stuffing
2 cups chicken stock
1/4 cup olive oil
1 small onion, cut in 1/2 inch dice
3 cloves garlic, minced
1/2 cup each, diced celery and diced carrot
1 red bell pepper, seeded and diced
2 cups fresh corn kernels
1 pound chorizo pork sausage, diced
4 to 5 cups cornbread stuffing cubes
salt and pepper to taste
1 bunch scallions, chopped
2 tablespoons chopped fresh thyme leaves
1 12 to 14 pound turkey, washed and giblets removed
In a saucepan over medium high heat, reduce chicken stock to 1 cup. Meanwhile, heat oil in large, heavy bottomed saute pan. Add onion, garlic, celery, carrot, bell pepper, corn and chorizo; saute 10 minutes, stirring occasionally. Crumble corn bread into vegetable sausage mixture; add reduced stock; stir until thoroughly mixed. Add salt, pepper. Stir in scallions and thyme. Remove from heat; set aside until ready to stuff turkey. Preheat oven to 300F. Generously salt cavity and skin of turkey. Pack stuffing loosely in turkey. Place in roasting pan; roast about 4 hours for a 12 pound bird or 20 minutes per pound. Put any extra stuffing in a buttered pan and bake with the turkey for the last hour. Or bake separately at 325F for 40 to 60 minutes. Baste with drippings each hour. Let rest 20 minutes before carving. Serves: 10, makes 8 cups stuffing.
Shrimp and Chorizo Quesadilla
10 large shrimp peeled, deveined, sliced in half
3 links chorizo, remove skin
4 12 inch garlic and herbed tortilla shells
1 bag mixed Monterey Jack and cheddar cheese
guacamole
salsa
sour cream
olive oil
In a saute pan with olive oil, cook peppers, shrimp and chorizo. Drain and place ingredients on half of the tortilla shell then add cheese mixture. Fold the shell over in half and lightly brown until cheese melts in nonstick saute pan or oven. Cut in 4 triangles and put a spoon full of salsa, sour cream and guacamole. Add a little chopped cilantro for garnish and taste.
Smoky Chorizo and Chorizo Dip
1 tablespoon olive oil
4 ounces finely chopped chorizo sausage
1 medium onion, chopped
1 small red bell pepper, seeded and chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 15 1/2 to 19 ounce cans pinto beans
1 canned chipotle chile en adobo, minced
salt to taste
1/2 cup sour cream, for garnish
chopped cilantro, for garnish
tortilla chips
corn chips
Combine the chorizo and oil in a medium skillet. Cook over medium heat, stirring often, until the chorizo is browned, about 7 minutes. Using a slotted spoon, transfer the chorizo to paper towels, leaving the fat in the pan. Add the onion and red pepper to the skillet. Cook over medium heat, stirring often, until the red pepper is tender, about 6 minutes. Add the garlic, oregano and cumin and stir until the garlic is fragrant, about 1 minute. Add the beans with their canning liquid and the chipotle pepper. Bring to a simmer, stirring often. Reduce heat to low and simmer for 5 minutes. Transfer 1 cup of bean mixture to food processor and puree. Stir back into skillet, with the cooled chorizo. Transfer to a medium bowl and cool. Season with salt. Cover and refrigerate until chilled, at least 2 hours and up to 2 days. If the chilled dip is too thick, stir in some water or broth. To serve, transfer to a serving bowl. Top with the sour cream and sprinkle with the cilantro. Serve chilled or at room temperature. Serve with tortilla chips and corn chips. Makes about 2 1/2 cups.
Spaghetti and Chorizo Pancakes
2 chunky chorizo sausages, diced
1 onion, peeled and diced
1 tablespoon minced garlic
1 chilli, finely chopped
1 pound cooked spaghetti
6 to 8 leaves sage, finely chopped or 2 teaspoon dried
1 cup grated Parmesan cheese
olive oil for pan frying
chopped fresh or sliced sundried tomatoes, olives, capers, sage leaves for garnish
Cook the chorizo sausage in a hot frying pan with the onion, garlic and chilli in 2 tablespoons of olive oil until the sausage and onion are well cooked but not burnt. Toss together the chorizo mix, cooked spaghetti, sage leaves, Parmesan cheese with a good seasoning of salt and pepper, Just coat the base of a frying pan with oil. Add 1/4 of the pasta mix and cook for around 3 to 4 minutes until the base is brown and beginning to crispen. Turn or more flamboyantly flip the spaghetti pancake over and cook a further minute or two. Serve hot topped with a mix of the suggested garnishes. Serves 2 to 3.
Spicy Pintos with Chorizo and Cheese
2 cans pinto beans, drained
1 bunch green onions, sliced
1/2 pound bulk chorizo
3 small poblano peppers
1 tomato, chopped
1 cup grated Monterey Jack cheese
Put the poblano peppers under a broil and roast until skin is dark brown and blistered. Put into a plastic zipper bag and let rest about 10 minutes. Remove from bag and remove the skin and seeds. Dice peppers and set aside. Cook the sausage and onion in a skillet until browned. Drain off any fat. Combine the remaining ingredients except cheese. Pour into a 2 quart baking dish. Cover and bake at 350F for 30 minutes. Uncover, top with the cheese and bake another five minutes.
Tomato, Capsicum and Chorizo Soup
2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 stick celery, chopped
2 red capsicums, seeded and cut into 1/2 inch pieces
2 teaspoons paprika
1 28 ounce can chopped tomatoes
4 cups chicken stock
1/2 pound chorizo sausage, thinly sliced
salt and freshly ground black pepper to taste
2 teaspoons roughly chopped parsley
Heat the oil in a large saucepan and add the onion, garlic and celery. Cook, while stirring, for 3 minutes then add the capsicum and cook for another 5 minutes. Stir through the paprika and add the tomatoes and chicken stock. Bring to the boil, reduce the heat and simmer for 30 minutes. Meanwhile, heat a fry pan and cook the chorizo until golden, draining away the fat. Chop the slices in half and stir into the soup. Season with salt and black pepper. Spoon into bowls and sprinkle with parsley. Serves 4.
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