Our Nov 2012 Staff Selection is From Staffer Richard Sparks:
I love the smoky, spicy pimentón (paprika) flavor & gutsy texture just can't be beat. Whether I'm going for a traditional Spanish style dish, or am making a simple recipe with heat & smoke, these little sausages take center stage & rock out!
Start straight out of the package with these cured, fermented & smoked little darlings. Slice them paper thin & add to a plate of boquerones (white anchovies), hunks of Manchego & Drunken Goat cheeses, and a variety of Spanish olives. Don't forget a gutsy Spanish red to go along with the goodies. I like the really earthy ones with a bit of acidity to cut through all that rich, fatty food. There are some fabulous Spanish rosés, too, that would be perfect for a picante picnic!
One of our wine reps taught me a salad that is now a regular part of my table. Slice up thin coins of the Palacios. Sauté them in a pan with about 5 TBSP of rich, Spanish olive oil, perhaps a bit more. Once the oil is flavored & the sausage slices are crisped a bit, remove the chorizo from the pan, retaining the oil. Let the oil cool & create your favorite vinaigrette, perhaps with a bit of Dijon and a sweet, woody balsamic. Mix a salad of fresh spinach and/or other greens, red onion slices, dry-cured olives, some Marcona almonds & toss with the vinaigrette.Top with the chorizo coins and serve!
Here are some other recipe ideas:
**Replace pepperoni with Chorizo on your next pizza.
**Stuff acorn squash halves with ½ cup sausage (Italian, any pork of your choice) blended with ¼ cup chopped Chorizo. Bake at 350 for about 1 hour or until the squash is tender.
**Need a bacon break? Simply replace bacon with Chorizo in carbonara or other pasta dishes, meat loaves, or even collard greens.
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