[CH] Chorizo fingers
Judy Howle (howle@ebicom.net)
Sun, 20 Dec 1998 23:53:26 -0600
Chorizo Fingers
From Dean Ferring of The Mansion on Turtle
Creek, Dallas, Texas
Ingredients
1 pound lean boneless pork, cubed
1/2 pound lean boneless beef, cubed
1/4 pound fresh pork fat, cubed
3 cloves garlic, peeled, minced
2 teaspoons paprika
1/2 teaspoon dried oregano
1 1/2 teaspoons brown sugar
1/2 teaspoon salt or to taste
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon hot pepper sauce
1 teaspoon of mixed black pepper, nutmeg,
cloves and ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 tablespoon red wine vinegar
4 tablespoons olive oil
Directions
1. In meat grinder or food processor fitten with
steel blade, grind together pork, beef, pork fat and
garlic. If using a food processor, be sure not to
overprocess. Remove and discard any gristle.
2. Place meat in a large bowl. Add paprika,
oregano, brown sugar, salt, red pepper flakes, hot
pepper sauce, mixed spices, cinnamon, cumin and
red wine vinegar. Knead by hand to incorporate
all seasonings. Cover and refrigerate overnight.
3. Form meat mixture into fingers about 2 inches
long and 1/2-inch in diameter. Heat olive oil in
large skillet. Add enough fingers to make a single
layer and cook in hot oil, over medium heat,
turning to brown all sides, for about 5 minutes.
Drain on paper towels.
Serve Chorizo Fingers with Ancho Chili Puree.
Ancho Chili Puree
Ingredients:
1 tablespoon olive oil
shells and heads from shrimp
2 shallots, peeled and diced
1 clove garlic, peeled and sliced
4 ancho chilies, seeded and chopped
2 sprigs fresh cilantro, chopped
1 serrano chili, seeded
2 cups fish stock
1 tablespoon masa harina
1 teaspoon fresh lime juice
1/2 teaspoon honey
salt to taste
Directions
1. Heat oil in a small saucepan over high heat.
When it just starts to smoke, add shrimp shells and
heads and saute for 1 minute, stirring constantly,
or until bright pink in color. Add shallots, garlic
and anchos. Lower heat and cook, stirring
constantly, for about 4 minutes or until shallots,
garlic, and anchos are lightly toasted.
2. Add tomatoes, cilantro and serrano. Raise heat
to medium and cook 2 minutes. Add stock. Lower
heat and simmer gently for 15 minutes. Do not
reduce. Pour into a blender and puree until
smooth. Mix masa harina with enough cold water
to make a paste. Then, with the motor running, add
to the puree in the blender. Strain through a fine
sieve and stir in lime juice, honey and salt. Keep
warm until ready to use.
Good Morning America.
Judy