Tuesday, August 4, 2009
We were recently talking about chaurize, and its origins. Well, here it is, the father of the creole version: the spanish chorizo. You can get it cured, but the one we just put into Butcher's meat case is fresh.
We tasted it straight out of the oven, sizzling hot + oh so good. It's savory with a hint of sweet flavor, just the right amount of spicy heat, a hint of smoke from the smoked spanish paprika or pimentón. A foodie's mind starts spinning thinking of all the dishes one can make with chorizo... Think swapping ground beef with chorizo for your classic Spaghetti Bolognese. Make fried eggs + chorizo with some grated provolone for breakfast. Or have this late, late at night after going out...