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Topic: Chorizo

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	Chorizo at AllExperts
		Chorizo is a pork sausage originating from the Iberian peninsula and known as ChouriÃ§o in Portugal.
		It is made by simply putting pieces of chorizo into scrambled eggs as soon as you start cooking them, and mashing the pieces of chorizo with a fork, so the two ingredients blend together during cooking.
		Some Argentine chorizo producers occasionally add other types of meat in order to improve the flavor, such as donkey meat; however, consumers are not always aware of this, and may consider such additions cheating.
	en.allexperts.com /e/c/ch/chorizo.htm (636 words)

	Chorizo - Mexico Food and Cooking Recipes
		Most of the chorizo that is sold in the United States is pretty awful by Mexican standards.
		Chorizo is sold both in bulk and stuffed into casings, and you can make it both ways.
		However, for the home cook, I think it is a waste of time and effort to put the sausage into casings because the vast majority of recipes call for the chorizo to be removed from the casing before cooking, in any case.
	www.lomexicano.com /chorizo.htm (474 words)

	Nikibone.com - Chorizo Recipes
		Saute the garlic, onion and green bell pepper in the olive oil, then crumble the chorizo in the pan and brown the meat.
		Cut chorizo sausages on the diagonal into 1/4 inch thick slices and place in a lidded frying pan with the currants, sherry and stock.
		Cook the chorizo sausage in a hot frying pan with the onion, garlic and chilli in 2 tablespoons of olive oil until the sausage and onion are well cooked but not burnt.
	www.nikibone.com /recipe/chorizo.html (2147 words)

	wfrv.com - Brewers Add Chorizo To Popular Sausage Race (Site not responding. Last check: 2007-11-04)
		Chorizo, who is also known as "El Picante" and "Cinco," will race for the first time during a game on Saturday.
		Chorizo will be put through the grind in the minor league, so he can get some extra seasoning before rejoining the other sausages next season, Melvin said.
		Hispanics should be proud of Chorizo, who has dark facial hair, a mustache that goes into a goatee, and a bright red neckerchief, said Maria Monreal-Cameron, president and chief executive officer of the Hispanic Chamber of Commerce in Wisconsin.
	wfrv.com /sports/local_story_209092020.html (643 words)

	Chorizo, the quintessential Spanish sausage Marbella Magazine
		Chorizo, being a sausage, is a chopped meat mixture stuffed into a tubular casing It is made by curing and not cooking.
		Chorizo has been a by-product of the matanza del cerdo (slaughtering of the pig) in Spain for several thousand years, although centuries ago it would have been different to the chorizo that we know today due to the absence of pimentón (paprika), which coming from peppers was not available until Europeans reached the Americas.
		These smaller chorizos are usually softer than the large ones and are normally used for cooking, being an important ingredient in a whole range of dishes made with vegetables and pulses.
	www.marbellaguide.com /marbella-articles/56_spanish-food-chorizo.html (1200 words)

	Tapino Kitchen & Wine Bar \| What is Spanish Chorizo?
		Spanish chorizo, on the other hand, is made basically with coarse chopped pork, sweet paprika and garlic, and is cured either to a hard sausage consistency, to be sliced and eaten as an appetizer, or to a slightly softer consistency for use in cooking.
		Chorizos as we know them, with their characteristic reddish tinge, seem to have been a 16th century invention from the westerly region of Extremadura, where the first seeds for red peppers from the New World were cultivated by monks at Guadalupe.
		When the chorizos are ready, they are taken down and packed into sealed poly-bags filled with an inert gas, which prevents further curing and drying, for up to three months.
	www.tapino.com /heck/chorizo.html (1980 words)

	Potato and chorizo chips
		Chorizo is not one but hundreds of different Spanish sausages.
		These can be smoked or unsmoked, made with or without wine and with varying strengths of garlic but, say sausage and charcuterie experts, the two things that are in common to all are pork and pimento.
		Smaller, softer chorizo are usually made to be cooked and served whole.
	www.spain4uk.co.uk /eats/spanish_chorizo.htm (252 words)

	The Official Site of The Milwaukee Brewers: News: Milwaukee Brewers News
		Chorizo will then be "optioned out to the Minor Leagues for more seasoning," according to Melvin, though there is also the issue of Major League Baseball's approval process for new mascots.
		Chorizo, a spicy pork sausage, signed a contract and was presented with a jersey reading "Cerveceros" across the front during Thursday's mock press conference, an affair stuffed with so many food references it left you with a stomach ache.
		While Chorizo took the field for a photo op, Melvin scuttled back to his office to attend to another matter related to a Latin American Brewer.
	milwaukee.brewers.mlb.com /NASApp/mlb/news/article.jsp?ymd=20060727&content_id=1578614&vkey=news_mil&fext=.jsp&c_id=mil (890 words)

	Buy your Chorizo online
		Chorizo, a cured pork sausage flavored with paprika and garlic, is one of Spain's most important contributions to the culinary world.
		While all chorizo has the same basic ingredients: pork, fat and paprika, not all chorizo is made in exactly the same way.
		Mexican chorizo, which has a finer texture and forceful heat, and Portuguese chorizo, which is softer, are also available in regional markets.
	www.efoodexpert.com /food_news/chorizo.htm (535 words)

	Chorizo: Mexican Sausage
		Chorizo is a Spanish or Mexican sausage that is used in many popular dishes.
		You can use chorizo in many types of recipes, including breakfast eggs (huevos con chorizo) and it is commonly added to stews and stews or mixed with rice and beans.
		Chorizo (pronounced cho-REE-so) is available in many grocery stores, either in sausage casing or ground and packaged.
	www.gardenandhearth.com /EthnicFoods/Chorizo-Mexican-Sauage.htm (525 words)

	Zehrs - The Dish on Chorizo (Site not responding. Last check: 2007-11-04)
		In Spain, chorizo is commonly made from smoked pork and garlic, and is offered in various shapes that may contain more or less fat, according to its intended use.
		The lean and dry chorizo is used mainly as tapas, while the fresh or raw chorizo, which is more tender, is used for simmered dishes.
		Two types of chorizo are available on the North American market: the cured (and/or smoked) chorizo, with a dry texture that is similar to the salami, and the fresh chorizo, which resembles a sausage and from which the meat can be crumbled.
	www.zehrs.ca /chorizo.asp (611 words)

	Simply Recipes: Chorizo and Eggs Recipe
		Mexican chorizo is spiced with chile peppers, while the Spanish type is spiced with paprika and garlic.
		Depending on the chorizo you are using, you may want to add a tablespoon of olive oil to the skillet.
		Posted by: Michele on December 29, 2005 9:46 PM I love chorizo and eggs...my brother-in-law is Hispanic and he would often cook that for breakfast..great with flour tortillas, a.k.a.
	www.elise.com /recipes/archives/001159chorizo_and_eggs.php (1324 words)

	Welcome, Chorizo! - Deadspin
		Yesterday, the chorizo was officially announced as the fifth racing sausage in the Milwaukee Brewers sausage race.
		Chorizo is primed to take Carlos Lee's roster spot once he's traded.
		I hope when Chorizo wins his first race, he kisses his two fingers, touches his heart, kisses them again, touches the sky, goes to the bench, sits down, takes a sip of water, then pours the rest on his forehead and back of his neck.
	www.deadspin.com /sports/baseball/welcome-chorizo-190492.php (1340 words)

	Spanish cold meats - chorizo, lomo, Salchichon, cured pork - Orce Serrano Hams
		This chorizo is made from the same iberico pork as the salchichon iberico, but cayenne pepper is added during the curing process to give it that lovely red colour and spicy overtones.
		Similar to the salami sausage, this deep red, strong flavoured salchichon is the ideal choice at family functions or for larger gatherings.
		Ideal for larger functions this chorizo is sure to make an impression at any table.
	www.orceserranohams.com /pages-shop/charcuterie.htm (612 words)

	Spicy Chorizo Sausage Recipes - Hot & Spicy
		Quick scalloped potatoes with chorizo* sausage* is one of them.
		In a large skillet, heat diced chorizo sausage until brown.
		*Chorizo sausage (hot or mild) is used in Spanish and Mexican cooking.
	www.bellaonline.com /articles/art33318.asp (359 words)

	An Excellent Free Recipe for Chorizo, the noted Spicy Mexican Sausage.
		Chorizo is a chile and garlic flavored sausage, much beloved by Mexicans and we of the American Southwest.
		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.
		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.
	www.premiersystems.com /recipes/mexican/chorizo.html (428 words)

	Spanish Chorizo Sausage
		Si vous avez déjà goûté le chorizo_ charcuterie séchée avec du paprika et de l'ail_ alors vous savez combien son arôme est fort et son goût unique.
		Mais le chorizo se détache de la charcuterie en un point: son gôut est si fort qu'il n'influence pas subtilement un plat, au contraire il balaye toutes les autres saveurs.
		Le chorizo donne un arrière goût et du corps à ces plats.
	www.marketuno.com /products/chorizo_french.htm (819 words)

	Taste: Chorizo is the flavor of Spain
		Chorizo is a beloved thing among devotees of Mexican food.
		The same can be said of Mexican chorizo and its ability to impart the chile-induced warmth and flavor of great Mexican food.
		Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
	www.sptimes.com /2002/09/11/Taste/Chorizo_is_the_flavor.shtml (288 words)

	How to Make Chorizo Quesadillas - eHow.com
		STEP 5: Saute the chorizo until it turns a slightly darker color and becomes slightly crispy.
		You can easily heat these quesadillas in the oven by placing the stuffed, folded tortillas on a baking sheet at 400 degrees until both sides are slightly browned and crispy.
		Dry chorizo can be sliced, unlike the fresh crumbly kind.
	www.ehow.com /how_10709_make-chorizo-quesadillas.html (424 words)

	Taste: Fennel, chorizo give pastry a punch
		A spicy, coarsely ground sausage that is popular in both Mexican and Spanish cuisines, chorizo is made from either fresh or smoked pork, seasoned with garlic, chili powder and other spices.
		Chill the fennel and chorizo mixture as quickly as possible before placing it into the phyllo dough to achieve the best texture.
		Add the chorizo, lower the heat and allow some of the fat to render.
	www.sptimes.com /2005/06/08/Taste/Fennel__chorizo_give_.shtml (725 words)

	Save The Chorizo! - Deadspin
		She meant to say baseball wants to be sure the Chorizo will make the Brewers, Klement's and anyone else connected with the promotion a lot of money.
		Chorizo was found to be made out of 50% donkey meat.
		I can hardly wait until the season is over and the Chorizo gets back to his regular job, because my lawn is a mess since he left.
	www.deadspin.com /sports/top/save-the-chorizo-191510.php (894 words)

	Chorizo and Spanish sausages - Practical guide
		While Mexican chorizo is seasoned with chile peppers and vinegar, Spanish chorizo is made basically with pork, sweet paprika and garlic, and is cured either to a hard sausage consistency, to be sliced and eaten as an appetizer, or to a softer consistency to use in cooking.
		Many of the chorizos are deep red in color because they contain pimentón (Spanish smoked paprika).
		All the fat is removed from the meat, and then it is marinated in a mixture of seasonings similar to the chorizo.
	www.spain-recipes.com /chorizo.html (383 words)

	Brewers Add Chorizo to Sausage Race
		Chorizo is the first addition to the sausages that race every home game in the top of the seventh inning of a baseball game.
		Chorizo, also known as ''El Picante,'' will race for the first time on Saturday against the other sausages _ Italian, bratwurst, Polish and hot dog.
		Chorizo said through an interpreter his dream has come true.
	www.happynews.com /news/7282006/brewers-add-chorizo-sausage-race.htm (376 words)

	Every Day with Rachael Ray - Fried Polenta with Chorizo
		Add the chorizo and cook, turning, until brown and crisp on both sides, 4 to 5 minutes.
		Season both sides of each round with salt and pepper, add to the skillet and cook in the chorizo fat, turning, until golden brown and crisp on both sides, 12 to 15 minutes total.
		To serve, place the crisp polenta rounds on a platter, top with about 1 teaspoon pepper-olive mixture and garnish each with a piece of chorizo and cilantro leaves.
	www.rachaelraymag.com /content/29896 (197 words)

	JS Online: Spicy sausage a recipe for success
		These days, his chorizo is a sought-after delicacy in the Milwaukee area, where a number of small, gourmet-style grocery stores now carry the product.
		Helmstedt's chorizo can be found at such area stores as Sendik's, Sentry and El Rey and is on the menu at Don Quijote Restaurant on Milwaukee's east side and the Park View Grill Restaurant in Port Washington.
		In Spain, chorizo commonly is eaten with French bread and served with a glass of red wine.
	www.jsonline.com /bym/biz2biz/may02/44820.asp (1108 words)

	Chorizo a la sidra (Chorizo braised in sparkling cider) - The Boston Globe
		Chorizo a la sidra (Chorizo braised in sparkling cider) - The Boston Globe
		Chorizo a la sidra (Chorizo braised in sparkling cider).
		Bring to a boil and simmer the sausage over medium heat for 30 minutes or until the liquid is reduced roughly by half.
	www.boston.com /ae/food/articles/2005/04/06/chorizo_a_la_sidra_chorizo_braised_in_sparkling_cider (109 words)

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