Originally posted by: Turin39789
Originally posted by: Muse
Originally posted by: DeathBUA
So I decided to try this pizza place that is just down the street from my house. It was based on a recommendation from a friend. He said try the chorizo.
I've made my own pizza for years. One of my roommates was from New York City and I gave her some of one of my pizzas and she said "that's the best pizza I've ever eaten!"
I have since started making my own chorizo. As good as the chorizo is at that pizza place, I guarantee that mine is better. I have the best chorizo recipe! It's absolutely amazing and I make it entirely from scratch and always have some on hand, both in the refrigerator and in the freezer. I made a pizza a few days ago and put some of that chorizo on it. The more of that pizza I ate the better it tasted... until it was all gone!
Originally posted by: Proprioceptive
I'll take my own home-made pizza over anything I could buy any day.
post chorizo and sauce recipe
Chorizo (from the internet)
Chorizo is a chile and garlic flavored sausage, much beloved by Mexicans and we of the American Southwest. It was originally derived from the Spanish sausage of the same name, but has evolved over the last few centuries to be distinctly Mexican.
In Mexico, Chorizo is commonly made of pork, but also of young goat, javalina, venison, occasionally beef, or where meat is scarce, just about anything available.
Many of us think the finest chorizo is made in the Mexican state of Sonora, and this recipe hails from there. It is a fresh sausage, so if you make it with pork, cook it thoroughly. It is highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages.
Chorizo is great for breakfast. Thaw out a package, fry it up lightly while breaking it up, and when fried, scramble in a few eggs. This is wonderful by itself, or with tortillas.
Instead of the eggs, you can add a cup or so of Mexican beans to the fried Chorizo. Mash them well while they fry, and you have "Frijoles Refritos con Chorizo", excellent when eaten like grits or potatoes, and also excellent as a taco, burrito or sandwich filling. Chorizo is also good to flavor up a red chile sauce, a stew, or anything else that could use a bit of good Mexican bite.
To Begin Chorizo: In a large bowl place:
2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbl. pure ground red chile (this makes the chorizo rather red... very distinctive!)
6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed
4-6 cloves garlic, minced
2 Tbl. dry leaf oregano
2 tsp. whole cumin seed, crushed
1 tsp. fresh ground black pepper
1 1/2 tsp. sugar
4 Tbl. good cider or wine vinegar
2 1/2 Tbl. water
Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.
Muse's personal note: I've been forming sausage-like cylinders and putting on a plate to harden in the freezer, then putting in plastic bags, removing one at a time as needed to keep in the refrigerator. I love this stuff. It's better than Saag's or whatever commercial chorizo you are apt to find and so much better for you if you trim the fat off the pork before grinding (I grind my own meat).
- - - -
Italian Tomato Sauce (suitable for pizza, spaghetti sauce)
25 lb tomatoes, coarsely chopped (vine ripened, in my case home grown)
2 huge onions, chopped (equivalent of 5-6 medium onions)
3 large bell peppers cut in 1" pieces
1 BIG fist garlic, peeled and chopped
7 medium bay leaves
1/4 cup italian herbs
Optional: Fresh basil (1-2 cups chopped)
Ground black pepper to taste
Dried hot red pepper flakes, probably about 1.5 teaspoons
Salt, 1.5 to 2 t ? (to taste)
1/2 t citric acid per quart of sauce (just before beginning the canning).
Fry onions in olive oil until translucent, add peppers and fry some more. Add other ingredients except citric acid and cook to thicken, remove bay leaves, add citric acid and can. The thicker, the more piquant and sweet, less juicy.
Facebook
Twitter