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One bite chorizo recipe ideas

post #1 of 24
Thread Starter 

if you had to compete in a one bite contest where chorizo is the main ingredient what would you make?

I was thinking of stuffed chile peppers, we buy those colorful red yellow and green ones that taste so good but have no bite, just dont know what to stuff them with.

Stuffed bell peppers with ?

stuffed mushrooms with ?

Was also thinking of stuffed cherry tommatoes or roma tomatoes with?

all the withs? of course include chorizo

Another idea I had was a chorizo lasagna what are your thoughts?

thanks

post #2 of 24
Quote:
Originally Posted by QUETEX View Post

if you had to compete in a one bite contest where chorizo is the main ingredient what would you make?

Spanish or Latin chorizo???

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #3 of 24
Thread Starter 

Guess I would say Mexican, down here in deep south Texas.

post #4 of 24

I make a frittata/tortilla--whatever you want to call it egg-dish -- with Mexican chorizo, sauteed onions, red peppers & potatoes that's pretty tasty.  A little Chihuahua cheese melted on top doesn't hurt, either, but it is gilding the lily.

post #5 of 24
Thread Starter 

That sounds really good Terry, the dish will be in a food tray (like plates to go) for as lang as 45 mins or a bit more so dont want anything that will be soggy after a little time sitting. Thanks for the replys.

post #6 of 24

Of course you already have a favorite source, right?

It is also a huge secret, right? ;-)

Remove the sausage from the casing, saute while breaking it up a bit, and then drain (don't squeeze ALL the moisture out, but you already know that as you are in Tejas, si?) on paper towels, dish cloth...whatever you use for this small but oh so important task.

I have had chorizo on/in just about anything that can be eaten in one or two bites.

Dainty empanadas, the pastry rich and flaky is probably my fave.

The hubs likes a tiny bit stuffed into fresh jalapenos/quail breast/butterflied shrimp/whatever can be wrapped in bacon and stuck on a skewer then tossed on the pit and eaten with a cold beer (while waiting on whatever is being smoked to tell him it is ready, lol).

IMO chorizo is best eaten at least warm (or better yet, hot).

I had a chowder type soup with one perfect "meatball" on a tasting menu last November.

That was memorable (can I have more please?) as was the stuffing in a pork tenderloin at a friend's home a few weeks ago (ok, WAY more than one bite, but it was just soo good).

IDK.

Lasagna is just flat enchiladas, so why not?

Go light on the sauce as well as the cheese (just a sprinkle on top then a brief amt of time under whatever you use to broil)

Corn tortillas, (of course) gravy, chorizo, your fave crumbly Mex cheese.....

I can hang with that dish, in fact I think I am stealing your idea (but will give you credit,K)?

 

mimi

post #7 of 24
Thread Starter 

I know the possibilities are endless

post #8 of 24

HEY PETE ...

 

I still can't figure this out. I know there are some differences in Spanish and Latin chorizos.  The problem I'm having is in how these differences actually make any difference here.  I know that the differences will give cause for a little different flavor profile.  I'm not really understanding how that would matter in a situation like this.  Can you help me out here a little with some education?    

TIA Pete, for your help. 

post #9 of 24

IceMan,

 

I'm far from being a knowledge source for sausages, let alone chorizo, however, as I understand the matter:

 

Spanish Chorizo

  • Smoked pork
  • Smoked Red peppers (pimiento)
  • White wine
  • Cured
  • Can be eaten as purchased (similar to salami) or cooked

 

Mexican, Latin American

  • Fresh pork
  • Chili peppers
  • Vinegar
  • Raw
  • Must be cooked

 

Every source that I've come across strongly suggests that one cannot be substituted for the other. They differ in taste, texture, and appearance. A common substitute for Spanish chorizo appears to be Portuguese Linguica while a substitute for Mexican chorizo is more along the lines of hot Italian sausage.

 

BTA, WTHDIK

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #10 of 24
Thread Starter 

We will be using local chorizo, mexican variety, looks at this point that the lasagna is the best idea for the short time frame to prep and prepare.

thanks for the replys.

post #11 of 24

TY Pete, for that answer.  It was not what I was asking for, but maybe that's because I didn't ask correctly ... or maybe you didn't read the question the way I asked it.  LOL.  I know about the particular sausage differences.  I was asking in regards to the OP question, being that chorizo was to be the main player, what difference would the specific type make?  The guy wanted suggestions.  I'm not the expert here, but I'm kinda thinking that you could just about make any different "one-bite eats" type dish using either type of chorizo, nobody really knowing or caring either way. 

post #12 of 24

IceMan, my apologies for misinterpreting your question.

 

Spanish Chorizo can be used as is for cold appetizers in a manner similar to other cured salumi, i.e. sliced, or cooked, tending to favor Mediterranean flavors

 

Mexican (Latin) Chorizo would have to be cooked and would favor Latin American flavors.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #13 of 24

Hi.

 

I'm new here. First comment.

 

Chef Pete. My understanding is that spanish chorizo contains pimenton, or spanish paprika (unless that's what you meant by Smoked Red peppers (pimiento)?), and no wine, but it depends entirely on which kind I guess.  Also, I think the pork is fed acorns, the same feed that gives jamon serrano that distinctive flavor. I believe the pork in chorizo is fed the same whereas Mexican chorizo is fed other grains like corn, etc. My taste buds tell me they taste completely different.

 

Is this one bite thing supposed to be ethnic or a new take on an ingredient? Probably too late but off the top of my head - 

 

Avocado, lime juice, chorizo, melted queso fresco, some heat(chilli pepper), paper thin tomato and cilantro on a salted Tortilla crisp

 

Or you can to with some grilled white fish with rosemary, olive oil etc. local variety.  Remove the meat from the chorizo casing, render in a pan.  lime juice and red pepper puree on fish, fresh rosemary needle or two, crumble chorizo on top with cilantro leaf - stack on a spoon.

post #14 of 24

How do you make lasagna into one bite?

 

You could play around with making a meatball but not sure how.  I would imagine that adding diced green bell pepper to that would make it sweet and give it beautiful color. 

 

I like to add chorizo to seafood dishes like shrimp stir fry or steamed mussels.  You can serve a steamed clam with chorizo foam :)

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #15 of 24
Quote:
Originally Posted by Koukouvagia View Post

How do you make lasagna into one bite?

The pasta could become the carrier. Here are some spinach lasagna bites (recipe: http://www.snixykitchen.com/2012/07/26/spinach-artichoke-lasagna-bites/):

 

post #16 of 24

We (my partner and I) made a Tex/Mex lasagna the other night. No chorizo but it could easily be incorporated in the layers.

mexican tortillas, refried black beans with a generous helping of cilantro and cumin, onions, fresh tomato.

pumpkin pureed with spring onion, salt, scotch bonnet pepper, Monterey jack cheese(because that's what's available locally) with beans and tomatillo sauce. layer as you see fit. Bake for 30 minutes. thought of doing it in separate round ramekins, but ended up baking in pyrex and cutting the toritllas to fit.


Edited by jake t bud - 2/26/13 at 9:06am
post #17 of 24

Chorizo stuffed peppedews with Cotija cheese and cilantro, pumpkin seed pesto.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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post #18 of 24

In all of my years in France, spanish chorizo was eaten like saucisse and saucisson, at room temperature with bread and wine.  And yes, it has a very smokey flavor compared to the mexican version and I enjoy both chorizos very much.

-KooKooracha Kid

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #19 of 24
Years ago I worked with a team that helped promote Emeril's Creole christmas cookbook. In this collection of recipe's we had to make a chicken and andouille strudel with a BBQ dipping sauce. It was delicious. I believe this could also work well with chorizo. Chicken and chorizo mini strudels. They were made with phyllo.
Edited by Pollopicu - 2/26/13 at 9:09am
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #20 of 24
I would stuff it into a chicken wing with a side of Mole and chimichurri.
post #21 of 24
Try a melted mixture of bread crumbs, minced roasted red & green chiles(peppers), two cheeses including parmesan or feta, & fanned chorizo complimented with fresh cilantro...
post #22 of 24

A while back I made some mini seafood "fritattas" by putting a cooked shrimp and a bit of crab in mini muffin tins, covering with an egg and cream mixture and baking.  I could see doing the same with a bit of sausage and a piece or two of diced chili.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #23 of 24

instead of the filo cup idea  you could use wanton, rice paper  or even some pastry, I think that potato or sweet potato  ( depending on the heat of the sausage) sausage filling could be awesome!   creme froche , onion creme froche

post #24 of 24
Do a search: Chourico and Peppers....Portuguese style. You will win every time.
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