Text 11012, 99 rader
Skriven 2014-03-18 06:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE & JIM
Ärende: salchichas 338
======================
 JW>     1/4 c  finely diced Spanish chorizo
 DD> I'd likely use bulk chorizo
 JW> I've never had or even seen Mexican chorizo which I believe comes
 JW> loose but Spanish chorizo is always a cured sausage in a casing.

As chorizo/chourico has come to be a generic word for
sausage of many kinds in various Spanish and Portuguese
dialects, one can't make that generalization. It is in fact
said that there is a fresh Spanish chorizo, though I've not
seen it. I have seen a fresh almost Mexican Portuguese
chourico, though, as well as many others there, including
a chourico doce, a sweet blood sausage flavored with
cinnamon and I think allspice and cloves, eaten as dessert.

 DD> I believe that all the Spanish chorizo I have seen is fully cooked
 DD> when sold. That may have something to do with the USDA rules and
 DD> regulations - but, I've not looked into it.

The importation of pork, especially fresh pork, from
Europe is draconianly regulated. For some years, only
one guy, who had connections with the government, was
allowed to import pork from Spain at all - Jose Andres,
whose restaurants Jaleo, Oyamel, Cafe Atlantico, Minibar,
and Zaytinya, have been a meeting place for the powerful
and influential in Washington for many years. I was a
regular at the least fancy of these, Jaleo, when he got
the right to sell Spanish pork;, I had some comparison
tastings of meat of Serrano, Iberico, and Iberico de
Bellotta origins. They're all good, but let's just say
there's equally good pig meat elsewhere, and the flavor
differential was emphatically not worth the price
differential.

 DD> I've seen Mexican-style chorizo both ways. I have a local supplier
 DD> (Humphrey's Market) which makes a nice chorizo link sausage

I've seen the term Mexican chorizo mostly to mean loose
meat, though there's no reason why it can't be stuffed
into casings, in which case it becomes just another dog.

 DD> If using local (Mexican) chorizo one should cut down a
 DD> bit on the chilies by seeding and stripping the placentae

Noooo! Ignore that man behind the curtain.

 JW> I understand Mexican chorizo is seasoned with chili powder and not
 JW> smoked paprika?
 DD> If you mean chilli spice mix - then no, not necessarily. Ground chile
 DD> - yes, certainly

Chili powder and smoked paprika are not much different, after
all, but Dave's recipe could be simplified by just using
chili spice, probably without detriment.

On one or two occasions (I remember one only) I've made a
decent substitute for loose chorizo by taking fine-chopped
pork and mixing it with vinegar, hot paprika, garlic powder,
and I think a dash of cumin. When I do this again, I'll use
an extra-fatty mix to maximize the yield of that delicious
red oil that is the main point of this kind of food.

Lamb Sukuti
categories: Nepal, main, bbq
Yield: 1 batch

3 lb boneless lamb, cut into thin 3" slices
- (pork or buffalo meat can also be used)
1/2 c chopped onion
1 Tb cumin powder
2 Tb ginger paste
1 Tb chili paste
1 ts ground timur
1/8 ts asafetida
1/2 ts grated nutmeg
1 ts turmeric
2 Tb molasses
2 Tb honey
2 Tb oil
s, p

Crispy Smoked Lamb Marinated in Nepali Spices

In a blender, combine onions, cumin, ginger, chili,
timur, asafetida, nutmeg, turmeric, molasses, honey,
oil, and salt and pepper into a smooth paste. In a
large bowl, combine lamb pieces with the spice
mixture; mix well, cover and let marinate for at
least 2 hr. Fire up a charcoal grill and place the
marinated lamb slices on the grill, further away
from direct fire. Allow smoking for 1 hr, or until
the slices are cooked and slightly crisp. Serve with
rice pilaf and stir-fried vegetables, accompanied
with mango chutney.

http://nepalicooking.tripod.com

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