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jmcquown
 
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SportKite1 wrote:
>> From: Damsel in dis Dress

>
>> I've only cooked Mexican chorizo once, and I can't imagine every
>> cooking it again. I wound up with a gigantic pool of red grease.
>> Major turn-off.

>
> I'm not fond of the offal based chorizo, but Publix here, and many
> other places that make their own sausage, do a great job with
> chorizo. Basically ground pork seasoned with cumin, chili, oregano
> and other spices. Very good and not at all greasy. We use it in
> scrambles, chili con carne with beans, tacos/burritoes, etc.
>
> Ellen


Yep, I can buy chorizo which is the texture of Italian sausage and costs
about the same per pound.

Jill


  #42 (permalink)   Report Post  
Damsel in dis Dress
 
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On 28 Dec 2004 04:11:04 -0600, "Bob" > wrote:

>AMY'S CHORIZO FRIED RICE:
>
>CHORIZO:
>1 tablespoon dried basil
>1 1/2 tablespoons oregano
>1 tablespoon ground cumin
>1 tablespoon dried thyme
>1 teaspoon cayenne
>1 teaspoon ancho chile powder (another red chile would do)
>2 tablespoons minced garlic
>1 pound fatty ground pork, not the lean type
>Salt and black pepper to taste
>
>In a dry skillet on medium heat, toast all the dry spices until fragrant.
>Let come to room temperature then mix with garlic and pork. Season with salt
>and pepper. Make sure to mix really well. Let stand for 2 hours in the
>refrigerator before using.


I'll give this one a try. I'm not much for hot food, and this one looks
nice and safe.

Thanks for posting!
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_
  #43 (permalink)   Report Post  
Damsel in dis Dress
 
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On 28 Dec 2004 04:11:04 -0600, "Bob" > wrote:

>AMY'S CHORIZO FRIED RICE:
>
>CHORIZO:
>1 tablespoon dried basil
>1 1/2 tablespoons oregano
>1 tablespoon ground cumin
>1 tablespoon dried thyme
>1 teaspoon cayenne
>1 teaspoon ancho chile powder (another red chile would do)
>2 tablespoons minced garlic
>1 pound fatty ground pork, not the lean type
>Salt and black pepper to taste
>
>In a dry skillet on medium heat, toast all the dry spices until fragrant.
>Let come to room temperature then mix with garlic and pork. Season with salt
>and pepper. Make sure to mix really well. Let stand for 2 hours in the
>refrigerator before using.


I'll give this one a try. I'm not much for hot food, and this one looks
nice and safe.

Thanks for posting!
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_
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Ernie Fristoe
 
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Thank you for sharing that!

"jmcquown" > wrote in message
...
> SportKite1 wrote:
> >> From: Damsel in dis Dress

> >
> >> I've only cooked Mexican chorizo once, and I can't imagine every
> >> cooking it again. I wound up with a gigantic pool of red grease.
> >> Major turn-off.

> >
> > I'm not fond of the offal based chorizo, but Publix here, and many
> > other places that make their own sausage, do a great job with
> > chorizo. Basically ground pork seasoned with cumin, chili, oregano
> > and other spices. Very good and not at all greasy. We use it in
> > scrambles, chili con carne with beans, tacos/burritoes, etc.
> >
> > Ellen

>
> Yep, I can buy chorizo which is the texture of Italian sausage and costs
> about the same per pound.
>
> Jill
>
>



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