Text 11198, 94 rader
Skriven 2014-03-21 05:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: round&round&round 360
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 ML> chorizo/chourico has come to be a generic word for
 ML> sausage of many kinds in various Spanish and Portuguese

Especially Portuguese, apparently. It was Antonio Vigario
who introduced me to the wide range of sausages from his
culture (many but not all called chourico); the oddest was
a black pudding flavored with sugar, cinnamon, and allspice
and smoked; it was eaten as a dessert.

 JW> That is also true for kielbasa in Poland and the Ukraine. Unlike
 JW> America they have more than one kind.

And it was the famous Bodle who introduced me to fresh
and wedding kielbasa, where I'd been familiar only with
the standard smoked pork-and-beef as interpreted by
Hillshire Farms and flogged by Carl Yastrzemski.

 JW> I'm only familiar with one kind of chorizo, and that only recently,
 JW> probably due to market limitations of being in a small town with
 JW> very small Iberian and Latino populations. As I have mentioned here
 JW> before you can fit all of them into one basement rec room on New
 JW> Year's Eve. 

Something that no doubt has happened.

 JW> Americans are bacon crazy, get boczek, Polish bacon that's sorta
 JW> more like ham, smokey and salty. -Greg
 JW> Boczek is bacon, cured and smoked pork belly. The only difference is
 JW> the curing brine contains caraway seed and garlic. - JW

Sacerdote used to get something very like this at the Russian
store; we horrified Maryanne by eating it raw. It was very nice
that way.

Fruit panbazo
categories: Mexican, sandwich, breakfast
Serves: 2

h - For the guajillo sauce
1 1/2 c chicken consomme
3 1/2 oz dried guajillo chili
2 cloves roasted garlic
1 roasted red tomato
1 3/4 ts refined salt
1 3/4 ts ground white pepper
h - For the panbazo
2 crusty bread rolls (baguette or bolillo)
1 avocado, sliced thin
1 oz dried cranberries, finely chopped
1 oz dried apricots, finely chopped
1 boiled potato
1 oz goat cheese
1 1/2 Tb butter
1/2 oz fresh pineapple, finely chopped
Chicken consomme, as needed
1 oz sour cream
1 3/4 ts refined salt
3/4 ts ground white pepper
3 oz Spanish chorizo

Cranberry and apricot panbazo with potato and pineapple
puree and crisp chorizo

Bring the chicken consomme to a boil. Add the dried
guajillo and heat until it is soft. Strain the consomme;
blend with the roasted garlic cloves and the roasted
tomato. Strain and season with salt and pepper. Set the
sauce aside.

Slice each roll and fill with avocado, cranberries and
apricots. Close the roll and soak it in the prepared
guajillo chili sauce. Grill the panbazos in a hot pan
until they are crisp and golden brown.

Peel and puree the potato. Add the goat cheese and set
aside. Heat the butter in a pan and saute the pineapple.
Remove from the pan and blend with the potato and goat
cheese mixture, adding chicken consomme as necessary
until smooth. Add the sour cream and season to taste.
The puree should have a slightly thin consistency.

De-fat the Spanish chorizo by frying it in a very hot
pan; separate the meat from the fat drippings. Bake
2 min in a 180F oven, until it reaches a very dry
consistency. Set aside.

Spoon some of the puree onto a plate. Place a crispy
grilled fruit-filled panbazo on top of the puree.
Sprinkle with crumbled chorizo.

Daniel Garcia, Frida at Grand Velas Riviera Maya
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