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favorite recipes with Spanish chorizo

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emerilcantcook Apr 13, 2008 10:53 AM

I am in a rut. I do killer scrambled eggs with them (using Ramsay's slow cooking method), I make white beans every week or so, I put it on pasta, but I seem to not get enough of this smoky sausage. But other than those, I seem to lack any creative ways to sneak it into my recipes. Anyone has other favorite recipes for Spanish chorizo, well except a nice paella?

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  1. erica RE: emerilcantcook Apr 13, 2008 11:02 AM

    Would you mind posting the recipe for the white beans with chorizo? Thanks.

    2 Replies
    1. re: erica
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      emerilcantcook RE: erica Apr 13, 2008 11:30 AM

      I actually don't have a recipe or exact measures. It is mostly improvised every time I cook. But basically here it is:

      Day one:
      I soak the beans with a little baking soda (not too much because then I can actually taste it), overnight. Then I precook the beans with water. When they are cooked, but not too tender, I set them aside (you can do it in a few days in advance) and continue with the task the next day...

      Day two:
      I get a large cast iron pot or something else that could get in the oven. I dice a large onion and sautee it in some kind of fat (usually olive oil, but today I have some duck fat, will it be too decadent?) until translucent. I add thickly sliced chorizo and cook it until it renders a little bit. I add minced garlic, and cook for a minute. Then I add the beans, enough water to go two inches above the beans, bay leaves, a couple of whole cloves (the spice, not garlic: it adds a good warmth to the dish), perhaps some more paprika or maybe hot pepper to add the flavor of smoked sausage. I mash some tomato paste with water and add. Then I bake it, until it reaches a tender cassoulet like consistency.

      My only hint is that if you run low in water in the dish, don't add cold water. I think it might be a superstition, but adding cold water seems to toughen the beans. So I'd rather boil some water and add it to the stew if needed.

      I know it is not precise, but I think you can play around the recipe a lot. You can get inspired by your favorite baked/slow cooked bean recipe. But I like it as simple as it is, the beans, the hint of tomato and the sausage sings. And even though it takes long to finish it, there is not much hands on time. I cook it very often, in somewhat large quantities and eat for a few days with some good bread, or plain rice.

      1. re: emerilcantcook
        erica RE: emerilcantcook Apr 13, 2008 12:50 PM

        This is great..I am always trying to add more beans to my diet..and I adore chorizo!

    2. h
      Harters RE: emerilcantcook Apr 13, 2008 11:24 AM

      In Mallorca, they have a traditional dish called tumbet. Basically it's onions, aubergine, peppers, potatoes, garlic, parsley, & tomatoes fried together. I add chorizo, which is definately not traditional but adds colour & spice (and some meat)

      1. kare_raisu RE: emerilcantcook Apr 13, 2008 11:30 AM

        Have you made fideo or clams with chorizo?

        1. greedygirl RE: emerilcantcook Apr 13, 2008 01:20 PM

          I like Spanish Chicken, which is basically chicken breast with chorizo, a touch of sherry and chickpeas. It's totally yum, but then chorizo makes everything taste good!

          5 Replies
          1. re: greedygirl
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            Harters RE: greedygirl Apr 13, 2008 01:27 PM

            I've done that. Isn't a Delia Smith recipe?

            1. re: Harters
              greedygirl RE: Harters Apr 13, 2008 02:11 PM

              Olive magazine, I think.

              1. re: greedygirl
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                Joebob RE: greedygirl Apr 15, 2008 06:10 PM

                Would it be possible for you to post or point to this recipe please. It sounds great!

                1. re: Joebob
                  greedygirl RE: Joebob Apr 24, 2008 02:18 PM

                  Sorry for the delay - I've been having trouble logging on at home, which is where all my recipe books are. Anyway....

                  Heat a frying pan over a medium flame, add 2 chicken breasts, skin side down and cook for a few minutes. Turn over and add 50g of thinly sliced chorizo, 2tsp of cumin seeds and a clove of crushed garlic. Cook for a further 2 minutes then splash in 2 tbsp of sherry.

                  Allow to bubble for a couple of minutes, then stir in a can of chickpeas and 2 large tomatoes, roughly chopped. Season with salt, pepper and chilli sauce to taste and cook for a few minutes more until the chicken is cooked through. Serve scattered with coriander leaves.

                  It's v. tasty, and perfect for a weeknight supper.

                  1. re: greedygirl
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                    Joebob RE: greedygirl Apr 26, 2008 02:12 PM

                    Thanks GG. I'll definitely will make this.

          2. farmersdaughter RE: emerilcantcook Apr 13, 2008 03:36 PM

            Clams and chorizo (with or without white beans) are a classic combo. Do a search for recipes and you should find lots.

            2 Replies
            1. re: farmersdaughter
              Vetter RE: farmersdaughter Apr 13, 2008 04:08 PM

              I'll share my technique. I start with 2+ lbs of clean manila clams, a big can of Muir Glen fire roasted tomatoes, a few cloves of punchy garlic, some Palacios hot chorizo, diced. I brown the sausage a bit in plenty of EVOO, toss in the garlic, and add the tomato sauce. Cook a bit, get it hot, and add the clams. Cover and cook till the clams are open. Eat with the best pinot gris I can find and tons of really good artisan bread to soak up the sauce. YUM.

              1. re: Vetter
                Vetter RE: Vetter Apr 13, 2008 04:09 PM

                Just remembered another use. Chorizo is great in a potato and onion frittata.

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              veryveryrosalind RE: emerilcantcook Apr 13, 2008 04:43 PM

              This is so easy it isn't even a recipe, but it's really great. Soft polenta prepared with lots of a hard cheese like parmesan, a side of a sauteed, garlicky dark green like swiss chard, kale, or mature spinach (with a splash of sherry vinegar), and a split, grilled link of chorizo on top. Unctuous and creamy, bitter and tangy, and meaty, spicy, and chewy all on one plate. We had this about twice a week last summer when the chard was flourishing in our garden--always with chilled rose.

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