Posted in breakfast, Brunch, countertop appliances, Dinner, fresh is best, homemade, how to, low carb, Lunch, mexican, My Recipes, tex-mex, wild game, tagged chorizo, Chorizo and eggs, Ecclesiastes 3:13, Mexican Chorizo Recipe on November 22, 2008|
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Mexican Chorizo Sausage is a wonderful thing! The flavors of chili, oregano and garlic, a hint of acidity that compliments your breakfast eggs and it’s so versatile too. I’ve used chorizo with shrimp, chicken, potatoes and eggs. I’ve served it for breakfast, lunch and dinner and it never disappoints. As you know my freezer is stoked with wild game, some of which isn’t cut out for BBQ or stew. When you bring home the deer it’s not all prime cuts, you know. So what do you do with that round steak that really isn’t so fun to chew on? I make sausage. In this case, Chorizo Sausage. So this morning I got busy and turned some out using the following recipe. We enjoyed it fried up in the pan and scrambled some eggs into it. I sauteed some mushrooms and bell peppers on the side and served it with flour tortillas and hot tea topped off the morning.
- 1 lb ground venison (any lean ground meat will do)
- 1 teaspoon salt
- 3 Tablespoons chili powder
- 1 Tablespoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano ( I used menudo seasoning)
- 2 cloves garlic, minced fine
- 2 Tablespoons vinegar
Mix all ingredients in a food processor to bring the meat into a finer grind (not too fine) and allow all the spices to blend well. Marinate overnight in the refrigerator. There are so many uses for Chorizo and easy recipes too! Like Shrimp and Chorizo in terra cotta on the BBQ for an appetizer, or Chorizo and egg burritos for breakfast. Use the sausage in your tacos instead of ground beef, YUM! Leave me a comment and tell me how you like your Chorizo?
Ecclesiastes 3:13 and also that every man should eat and drink and enjoy the good of all his labor—it is the gift of God.
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So…. I signed up for the pumpkin recipe contest at my church‘s Harvest Night. I entered it last year and before that too. Ok, and I even got the blue ribbon a couple of times. The question is, do I make something new? or Do I make something that got the blue ribbon in past contests? I lean on the “new” side for now but, alas, I’m finding it difficult to be creative with pumpkin, for whatever reason.
In the past my entries included pumpkin ice cream (a blue ribbon on this one, yum!) and before that it was a chili bake off. The others are a bit of a blur.
There are so many great pumpkin recipes like these Pumpkin Swirl Brownies Deb posted at Smitten Kitchen; one of the many food blogs I subscribe to. I could easily “borrow” one of them but I would really be happier creating something of my own. There’s just no real satisfaction from winning with someone else’s recipe.
So, I got this idea to make a Pumpkin Mole BBQ Sauce (mock-up recipe below) loosley based on a pumpkin mole recipe I found.
I looked forever on the www and didn’t find any BBQ sauces that even mention the word pumpkin, so it seems this might be a first. And besides, who could resist Mexican Chocolate! Then, I just couldn’t get over the idea of a BBQ Rib entry… and with the contest right around the corner, (this coming Friday) I better get to work experimenting, heh?
I’ll let you know how things turn out… Let me know what you think.
Does a Pumpkin Mole BBQ Sauce sound good to you?
Do you have a favorite pumpkin recipe you think deserves a blue ribbon?
Experimental Pumpkin Mole BBQ Sauce
- 1 Ibarra Mexican Chocolate bar
- 1 cup pumpkin puree
- 1/4 cup brown sugar (or maybe some molasses or honey)
- ½ tbsp fresh ground ginger
- ½ tbsp cinnamon
- ½ tbsp ground clove
- 2 tbsp chipotle powder
- 1 tbsp ground paprika
Attempt to grind Ibarra Mexican Chocolate bar in a blender or food processor to a powder (or break small enough) to incorporate into the pumpkin puree
In a saucepan add pumpkin puree to ground chocolate bar and stir constantly until it dissolved, over low heat.
Add the rest of the ingredients and stir constantly while bringing just to low boil.
Reduce heat to low, cover and let it simmer for about 15 minutes.
Prepare according to My favorite BBQ Rib or chicken recipe replacing Pumpkin Mole BBQ Sauce for theirs.
Therefore if you bring your gift to the altar, and there remember that your brother has something against you, leave your gift there before the altar, and go your way. First be reconciled to your brother, and then come and offer your gift. sdg
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My family loves homemade flour tortillas! I don’t make them often but when I do we can eat a couple of dozen in a day or two. They’re great with breakfast, lunch, dinner or snack and you can stuff just about anything in them. We like ’em hot with peanut butter and we like ’em traditional burrito style, stuffed with beans, rice, meat, cheese and salsa.
I learned how to make flour tortillas from my mother-in-law, Virginia. She was a great cook and taught me how to relax in the kitchen and not be so uptight about mixing and measuring when it comes to casual and ethnic style foods.
I remember the first time I watched her make tortillas. She never measured a thing… just thew it all together and ta da! tortillas that were perfect. She had been making them since she was a little girl and had perfected her skill and style.
I still have to measure everything if I want them to turn out as good as hers. 🙂 I do hope you try making these someday. They’re great in a pinch, when you don’t have any bread for sandwiches. Enjoy!
4 c. flour
1 tbs. salt
1 1/2 tbs baking powder
1/2 c oil
1 1/4 c warm water, +/- just to bring the dough togther
Sift dry ingredients into a large bowl or food processor
Cut oil in with a pastry cutter or pulse in the food processor just till crumbly
Add warm water a little at a time being careful not to handle the dough too much.
Once the dough comes together, divide into 24 balls.
With a rolling pin, roll on lightly floured board and cook on a dry skillet on both sides just until slightly browned on both sides and bubbles rise up in the tortilla.
Use a clean kitchen towel to ‘nest’ the tortillas in until you have completed cooking all the tortillas. Keeping them covered will prevent them from becoming dried out while they are awaiting their delivery to the dining table.
Store in a zip lock bag after completely cooled. (Flour Tortillas will ‘sweat’ and stick together. Avoid this by sorting/separating them part of the way through the cooling processes and again before storing.)
Prep Time: 30 minutes
Servings: makes about 2 doz 8 inch tortillas.
Proverbs 25:21-22 If thine enemy be hungry, give him bread to eat; and if he be thirsty, give him water to drink:For thou shalt heap coals of fire upon his head, and the LORD shall reward thee.
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Well folks, I had originally meant to prepare the Javelina rib roast I defrosted the other day, chile verde style but alas, I had no ortega green chilies in the house and had already gone shopping earlier in the day. I really didn’t want to leave the house yet again, after a very long day of running around town doing errands, so I opted to experiment. I used the next best thing… Fire Roasted Chipotlé Salsa!!
I was rewarded with a hardy approval from my family and the rifle tote’n hunter that donated the Javelina. We also had some out of town guests, one of which is a 14 year old Japanese student who was brave enough to try the “desert pig” that was placed before him to try. He ate the whole thing even after finishing his hamburger and german potato salad.
My taste-buds and my ego are satisfied.
I do hope that someone out there will try my recipe and send me some feed back on how they liked it. According to “Rifle Tote’n Hunter” this recipe really did work great. It wasn’t gamey and it was quite tender with a kick from the chipotlés.
Next time I’ll try the chile verde recipe but for now Javelina in Fire Roasted Chipotlé Stew is HOT!
Javelina in Fire Roasted Chipotlé Stew
optional meat choices: turkey, chicken, beef…. oh anything will do if it works in a stew.
3 Tbl. good cooking oil
Rib Roast of Javelina (2 full racks)
2- 14.5 oz cans Mexican Stewed Tomatoes
2- cubes Knorr Chicken Bullion with Tomato
2 Tbl. sweet red chili powder
1- 16 oz jar Arriba Fire Roasted Mexican Chipotle Salsa (medium heat)
or similar product if Arriba brand is not available
36 oz water or enough to cover ribs
salt and pepper to taste
sour cream for ganish
Remove Ribs from butcher wrapper and inspect for debris from the field. Rinse under cool water as needed being careful to clean away dirt, foreign objects or bone shards.
Using a sharp boning knife remove the white membrane that lies along the outside or “skinside” of the ribs. This will facilitate the cleaning process. Cut each rack in half cross wise between the rib bones so you have a total of 4 similar sized sections of ribs.
In a very hot, large dutch oven briefly heat oil until it just begins to smoke. Brown rib sections on all sides turning every few minutes to prevent burning.
Reduce heat to medium and add the remaining ingredients (except sour cream). Bring to a slow boil. Place the dutch oven, covered, in a 200°F oven (or use a crock pot on high heat) for approximately 4-6 hours or until the meat softens and comes away from the bone easily and is easy to shred.
Remove rib sections from sauce and shred the meat into bite sized pieces discarding any bone or cartilage. Return shredded meat to the Chipotlé stew and reheat for serving.
Serve over hot white rice, garnish with sour cream and set out some warm flour tortillas. Enjoy!
Proverbs 12:27 The lazy man does not roast what he took in hunting,
But diligence is man’s precious possession.
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My first Pozolé ever was at the Winslow-Lindberg Airfield in Winslow Arizona. Bob and I were on a trip for one of our many anniversaries and we had stopped in out of curiosity, interested in it’s history. The owners of the airport cafe were a sweet couple. She waited tables and worked the register and he cooked and entertained. Behind a keyboard at one end of the small diningroom he sang some songs and congratulated our marriage accomplishment. The pozolé was so yummy, a wonderful soup full of good ol’ fashion flavor. I had to copy that one and share it with my family.
5 Lg chicken thighs (boneless skinless)
1-32 oz. can hominy
4 cubes Knorr Mexican Chicken bullion-w/tomato
4 cups water
2-16 oz. cans Mexican Style stewed tomatoes
1-4 oz. can mild ortega chilies – diced
2 cloves garlic crushed
1 Tbl. dried Mexican oregano
1/2 tsp. fresh ground blk pepper
1 tsp ground chili pepper flakes
cayenne pepper and salt to taste
Optional: substitute 1-2lbs diced beef or pork tenderloin for chicken
Chopped lettuce, Sour Cream, chopped fresh cilantro leaves, Mexican oregano, lime wedges.
In a large dutch oven place chicken thighs, water, and bullion and bring to a boil. Simmer on low about 15 minutes. Remove chicken and dice into 1/2” pieces. Place back into the dutch oven and continue simmering on low.
Place the Mexican stewed tomatoes in a food processor and whirl for a few seconds or until the mixture resembles salsa. Add tomatoes to dutch oven with the remaining ingredients.
Simmer about 15-20 minutes to marry all the flavors.
Use cayenne pepper sparingly as it is quite spicy hot. I used 2 shakes of the bottle (shaker style) and added 1/4 tsp salt.
Serve it up in big bowls and garnish. Be sure to have plenty of warm tortillas on hand for this one.
Pozolé for Breakfast?
For a nice hot morning pick me up drop a poached egg into your bowl for a little mother and child reunion.
1 Peter 4:18 Should we not have compassion and a heart for the lost seeing that we were once lost as well?
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