Chorizo is hot in more ways than one. If you’ve been to any restaurant in the contemporary section of your town in the past year or two, you’ve probably noticed the spicy sausage grace the pages of the menu. Chorizo isn’t anything new, but the abundance of it in restaurants with no prior Latin American influence is. Though chorizo was originated in the Iberian Peninsula nations of Spain and Portugal, Mexican Chorizo, understandably, is the most widely used version in the United States. If you’re a fan of hearty meats with spicy flavor, chorizo may just become your new best friend. Here are a few recipes for anytime of day you can make with chorizo bought from your neighborhood supermarket.
Breakfast-Chorizo, Potato and Cheese Omelet
Our good friends from across the pond have been taken over by chorizomania as well. This recipe comes from the BBC’s GoodFood website and features some familiar breakfast favorites coupled with chorizo.
1 small potato, dice into pieces near 1 inch long
1 tsp olive oil
1.75 oz chorizo, chopped
1 oz grated cheddar
Cook the potato in boiling water for 8-10 minutes or until tender. Drain and allow to steam-dry. Heat oil in an omelet pan, add chorizo and cook for 2 minutes. Add the potato and cook for a further 5 minutes until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelet in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelet in the pan and cook for 1 min more to melt the cheese. Serves one.
Lunch-Grilled Cheese and Chorizo Sandwich
Grilled cheese is simple and has been perfected over and over for years. This recipe brings chorizo into the equation and takes the grilled cheese beyond divinity. It’s to be expected coming from foodandwine.com. As with any grilled cheese recipe, the bread and cheese used is up to you. If you’re a fan of sourdough bread, jalapenos and extravagant cheeses, I’d leave this recipe just the way it is. Serves four.
3 chorizo sausages (6 ounces), thinly, diagonally sliced
2 tablespoons unsalted butter, softened
8 slices of sourdough bread cut from a Pullman loaf
6 ounces Pepper Jack cheese, thinly sliced
2 tablespoons drained and sliced pickled jalapeños
6 ounces Havarti cheese, thinly sliced
In a large skillet, cook the sliced chorizo over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes. Drain the chorizo on paper towels and wipe out the skillet. Butter the bread on 1 side and turn 4 slices buttered side down on a work surface. Top with Pepper Jack, chorizo, pickled jalapeños and Havarti. Close the sandwiches with the remaining bread slices, turning the buttered side up. Preheat 2 large skillets. Add the sandwiches and cook over moderate heat, turning once, until the bread is golden and crisp, about 8 minutes. Cut the sandwiches in half and serve.
Dinner- Chorizo and Shrimp Rice
This next recipe comes from the website Food Republic and is a dinner containing mainstay ingredients from all over the world. It’s all mixed into one pot of deliciousness worthy of being your dinner. Those who aren’t fans of seafood should obviously make it sans shrimp. It may seem exotic, but this dish is made of ingredients easily attainable at your neighborhood grocery store. Serves 6.
2 1/4 cups long- or medium-grain brown rice (for rice cooker: 3 rice cooker cups)
6 ounces uncooked spicy Italian pork sausage or 3 ounces Spanish-style cured chorizo
10 ounces small shrimp, shelled and deveined (19 to 20 shrimp)
2 cloves garlic, peeled
1 tablespoon canola oil or vegetable oil
1/2 cup chopped yellow onion
A pinch of saffron
1 cup clam juice
3 1/2 cups kelp stock or low-sodium vegetable stock
1 cup fresh or frozen green peas
1 teaspoon sea salt
1/4 cup ginger, peeled and thinly sliced
Rinse and soak the rice. Drain the rice and let it stand in a fine-mesh sieve for 20 minutes to dry.Place the spicy Italian pork sausage, whole, in a pot of boiling water for 3 minutes (you don’t need to pre-cook the Spanish-style cured chorizo), then drain and set aside.
Cut the shrimp diagonally into halves crosswise. Cut the garlic into thin slices. Heat the canola oil in a skillet over medium-low heat. When the oil is hot, add the onion and cook for 2 minutes or until transparent. Increase the heat to medium, add the garlic and saffron and cook for 20 seconds. Add the shrimp and cook just until the shrimp turns white. Place the drained rice, clam juice and stock in a medium pot. Level the surface of the rice and evenly scatter the onion and shrimp mixture on top of the rice, then follow with the whole chorizo, green peas and salt. Do not stir the rice. Cover the pot with a lid and cook the rice as instructed. After the rice is cooked, carefully remove the lid and transfer the whole chorizo or sausage to a cutting board. Cut the chorizo or sausage into ½-inch dice. Scatter the chorizo or sausage pieces on top of the rice along with the sliced ginger. Do not stir the rice at this time. Immediately cover the pot and let the rice stand for 10 minutes.
Remove the lid and gently fold the rice and ingredients together with a spatula. Divide the rice into small bowls and serve.