288574 Mon Feb 25 13:36:55 -0800 2002 10 27 General Chowhounding Topics 0 1557717 I'm a big fan of mexican chorizo. The last time I went to my butcher's shop I found spanish chorizo hanging out in the unrefrigerated section. From his exhortations I decided to pick some up, but I have no idea what to do with it. Any suggestions on how to use this? Also, is it already cooked (and thus, safe to eat without heating?). There is no indication on the package one way or the other and this seems like a relatively important thing to know. Thanks Ben Mon Feb 25 13:36:55 -0800 2002 0 ben f 1 1557722 Use it in a paella, with seafood and chicken or pork. Also, slice it thinly and put it into pitted dates for an appetizer. Mon Feb 25 14:36:08 -0800 2002 1557717 0 Greg Spence 1 1557730 My mother's recipe for Portugese Kale Soup calls for Spanish chorizo. I don't have the recipe with me (I'm supposed to be working), but if you want it let me know. Mon Feb 25 16:19:23 -0800 2002 1557717 0 Pat Darnell 2 1557731 definitely. I recently fell in love with kale, thanks to the Alice Waters vegetable book. Am very interested. Mon Feb 25 16:26:11 -0800 2002 1557730 0 ben f 3 1557784 Portugese Kale and Potato Soup 2 garlic cloves, minced 1-1/2 c. finely chopped onion 3/4 c. sliced carrot 1/4 c. olive oil 1 lb. russet potatoes (about 2 large)peeled and cut into 1" pieces 4 c. chicken broth 3/4 lb. spanish chorizo, in 1/4" slices 3/4 lb. kale, stems discarded, leaves washed and shredded (about 8 c. packed) 1 lb. red potatoes In kettle cook garlic, onions, carrot in the oil until vegetables are softened. Add russet potatoes, broth and 4 cups of water. Bring to a boil and simmer, covered, for 10-15 minutes or until potatoes are tender. While potatoes are cooking, cook the chorizo in a skillet until browned slightly. Drain on paper towels. With a slotted spoon, transfer the cooked potatoes to a blender along with about 1-1/2 cups of the cooking liquid. Puree until smooth. Stir the pureed mixture back into the broth, add chorizo and kale and red potatoes (cut into 1" pieces). Add salt and pepper to taste. Simmer until potatoes are tender, about 10 minutes. Makes about 10 cups. Tue Feb 26 11:18:34 -0800 2002 1557731 0 Pat Darnell 1 5125054 I just bought a pound of spanish chorizo for paella, but still have about half of it left. Any other ideas for uses? Fri Oct 23 08:12:50 -0700 2009 1557717 15507 Rick 2 5125193 In soups or stews, particularly those with a tomato base; braised with apple cider; in sandwiches; diced with eggs and bread. Fri Oct 23 09:08:32 -0700 2009 5125054 68363 JungMann 2 5125367 I like to slice it, saute it and mix it with scrambled eggs, or else with hash browns and then put a fried egg on top. yum. Fri Oct 23 09:59:55 -0700 2009 5125054 86221 lulubelle 1 5125345 Ask your butcher if it's "cooked" , if so, eat it just like that.... or grill it (bbq or pan fried). Fri Oct 23 09:54:46 -0700 2009 1557717 11828 Maximilien 2 5126207 If it wasnt in the fridge, I assume it must be the cured one. I usually just eat it as it as, as a tapa. But it cooks well with chicken or in a soup with chickpeas. Or as a warm sandwich with fried peppers. Or hot or cold onto salad leaves. Or fried to serve with fried eggs and bread. Fri Oct 23 15:12:10 -0700 2009 5125345 154102 Harters 3 5126821 Was it packaged? Palacios brand seems to the most common import. You can treat it like a hard dry salami. Some chorizo is hard enough that it is best sliced very thin, or diced when added to other dishes. http://www.tienda.com/food/products/cz-06.html Fri Oct 23 21:26:21 -0700 2009 5126207 12139 paulj