I was at the butcher the other day and got myself some
chorizo. Then a week later I had a small stroke and decided to buy the jumbo
package of chorizo at BJ's. Now I have a freezer full of chorizo. Luckily, it's
tasty and relatively quick to prepare. Here are some of the things I've been
doing with it.
Both these recipes make one serving. If you're cooking for
more people, assume one sausage for each person.
NOTE: I'm talking
about uncooked Mexican-style chorizo, not the cooked Spanish kind.
Chorizo Hash
This isn't so much a recipe,
just a way to use some of your chorizo surplus and leftovers. When I made it
this morning, I cut up some leftover French fries from 5 Guys.
Dice up some potatoes and add them to a preheated frying pan
with some olive oil. Pour in a tablespoon or two of water and a little salt and
pepper (how much salt you need depends on how salty your chorizo is). Put a lid
on the pan. Meanwhile, remove the outer casing from chorizo. Once the water has
evaporated form the pan, crumble the chorizo into the pan. Fry until the
chorizo is cooked and the potatoes are a little crispy.
Herbed Chorizo and Garlic Grits
This recipe is loosely
based on a really nice appetizer I helped a friend make at his Tapas-themed
Christmas party last year.
Ingredients
- 1 chorizo, frozen
- 2 tbsp fresh herbs, chopped (I don't think it really matters what kind but I use thyme, rosemary, and oregano)
- Black pepper
- 1 tbsp sherry vinegar
- 1 tbsp olive oil
- Instant grits
- Salt
- Garlic powder
While the chorizo is still frozen, remove the outer casing
and slice into ¼" to ½" slices. Add the olive oil to a frying pan
over medium heat. Cook the chorizo until crispy. Add the fresh herbs and some
black pepper. Take pan off the heat and splash in the vinegar.
Meanwhile, prepare the grits according to the instructions
on the package and add garlic powder to taste. I always use chicken stock
instead of water and add some garlic powder and black pepper to the stock while
I'm bringing it up to a boil. Add salt based on how salty your stock is. Put
the grits in a bowl and pour the chorizo on top.
