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Ground Pork Chorizo Recipes
For a fun family dinner or party appetizers grilled pizza so easy. Wegmans Executive Chef Russell Ferguson shows you how. GETTING READY 1. Preheat grill on MEDIUM 10 min. MAKING 2. For the Mexican Pizzas Spread each naan with spicy bean dip salsa verde and
Wegmans Grilled Naan Pizza 2 Ways
In this video I show you how to make the ultimate breakfast burger or lunch or dinner. Spicy chorizo pork crispy taters and a fried egg to top it off. This is the Ultimate Breakfast Sandwich. GETTING READY For The Potatoes 1. In a pot place the potatoes. Cover
How to Make the Ultimate Breakfast Burger - Spicy Chorizo, Potato, and Egg!
Cooking with Caitlin host Caitlin shows you how to make a delicious burger loaded with smoky flavor and a bit of spice. Chorizo Burgers are a great addition to any tailgating party. Thank you thank you for tuning in MAKING 1.In a large mixing bowl put the pork
Easy Chorizo Burgers
Think tacos are too mainstream Then you must watch this video and learn to make yummy tacos that will leave your guests pleasantly surprised. Watch to know more Breakfast tacos anyone Dalia prepares these delectable tapas infused with longaniza and potatoes.
Mexican Longaniza and Potato Tacos
This video is in Filipino. Pancit Canton is a noodle dish that is of Chinese origin. This is prepared pretty much like the Pancit Guisado Pansit Bihon though an obvious distinction would be the noodles used rice sticks vs. flour sticks . This dish closely
Filipino Pancit Canton
MAKING 1.In a large pot place the first 8 ingredients. 2. Add water and boil. 3. Reduce heat and cover the mixture. Simmer for 3 hours. 4. Mix cabbage. Simmer till the cabbage is tender. 5. Add seasonings. 6. Remove the mixture and slice sausage and beef. 7.
GETTING READY 1. In a bowl soak garbanzos overnight. 2. Drain well. MAKING 3. In a large kettle put the next 7 ingredients. 4. Cover with water. 5. Cook over medium heat for 3 hours. 6. Mix the remaining ingredients. 7. Add saffron and little water in the
Devour this delicious and easy to prepare Paella. It is pretty good enough to be served as a side dish for parties and get together Cut the chicken into 8 portions and dice the pork or bacon. Peel and chop the onion and garlic. Skin and chop the tomatoes and
Pork Chicken Paella
Combine the oregano peppercorns garlic salt two tablespoons of the olive oil and the vinegar and mash with the back of a kitchen spoon or in a mortar. Rub the chicken with this mixture. Heat the remaining olive oil in a deep heavy kettle and brown the chicken
In a large saute pan cook the chorizo over moderate heat until it loses its pink color about 3 minutes. Remove with a slotted spoon to a bowl and reserve until needed. Saute the onion and garlic in the chorizo fat over moderate heat for 10 minutes. Add the
Mexican Pork Garlic Stew With Hominy
GETTING READY 1 Preheat oven to temperature of 400 degrees. 2 Skin the sausage and slice it into 1 8 inch rounds. 3 If preferred peel the shrimp leaving the tails intact or take off only the legs and leave shells on. 4 In case whole chicken is being used cut
Key West Paella
Cook chorizo ground beef onion and green pepper in a large skillet over medium heat until browned stirring until meat crumbles drain. Stir in beans and next 3 ingredients. Wrap tortillas in aluminum foil heat at 350 for 15 minutes. Working with 1 tortilla at a
Rinse sausage casings soak in water at least 2 hours or overnight. In blender container combine the 1 1 3 cups water vinegar paprika salt crushed red pepper oregano garlic coriander cumin peppercorns and cloves. Cover blend till spices are ground. With the
Chorizo Spicy Sausage
In a large bowl thoroughly mix pork garlic vinegar salt chili powder paprika oregano and cumin. If you prefer a fattier sausage like commercial chorizo add pork fat and mix well. To pan fry shape sausage into 1 2 inch thick patties or 1 inch diarneter logs.
1. Remove the meat from the lobster. Shell and devein the shrimp. Scrub the clams and mussels. 2. Cut the chicken into medium sized serving pieces. 3. Combine the oregano peppercorns garlic salt two tablespoons of the olive oil and the vinegar and mash with
Put flour on a table or marble slab. Make a hole in the center for the baking powder butter salt water and eggs. Blend well with hands until it makes a cohesive mass which does not stick to the fingers. Let dough rest in a warm place in a bowl covered with a
In wok heat 1 inch oil to 375 . Fry one tortilla at a time for 20 to 40 seconds on each side or till crisp and golden. Drain on paper toweling. Keep warm in 250 oven while preparing meat mixture. Carefully pour oil from wok. Add pork onion green pepper and
1 Clean the casings rinse well with water then pour vinegar through them. Set aside. 2 Use a food processor or the coarse blade of a meat grinder grind the meat and fat. Add the onions garlic vinegar tequila and seasonings using the hotness of chile powder
Mix wine vinegar and corn syrup in a large mixing bowl. Crush fennel seed in mortar with pestle. Blend seasonings into the liquid. Add pork and wheat germ. Mix sausage the old fashioned way.
Combine all ingredients. Stuff into casings or fry plain
Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 24 hours to blend flavors. Keep no longer than 4 days. Cook in a skillet until thoroughly cooked.
Combine onion ground beef ground pork chili powder oregano cumin cinnamon salt hot pepper seasoning if used and vinegar. In a wide frying pan over medium high heat brown meat mixture lightly breaking it apart as it cooks. Add enchilada sauce and boil rapidly
Bulk Chorizo Filling
1. Grind the pork using the coarse blade of the meat grinder. Add the remaining ingredients and mix thoroughly. Attach casing as in basic sausage recipe 2. Force the mixture through the sausage stuffer into casings and twist into links. If desired hang the
For each flauta soften and heat 2 tortillas by placing each one on an ungreased griddle over medium high heat for about 15 seconds on each side. Lay tortillas flat and overlapping. Spoon a band of 3 to 4 tablespoons warm meat filling across greatest length of
Coarsely grind pork shoulder or chop in food processor. Add remaining ingredients. Mix thoroughly by hand. Pack into crock or glass jar refrigerate. Use within 1 week.