Skip to main content

Chorizo!

I have discovered a new quick meal base.  Last Sunday, I browned a pound of organic ground beef with a pound of chorizo.  That's it.  No other seasonings.  After it all browns together, I drain it (because the sausage has lots of grease) and put it in a container.  I put it in the ice box, where it will patiently wait for an opportunity to save dinner some night during the week.

I used the mixture two different ways.  The first dish I made was a basic taco salad.  I shredded some iceberg lettuce, tossed in some pickled jalapenos, shredded sharp cheddar and pepper jack, chopped tomatoes, onions, cucumbers, salt and pepper.  I put a scoop of the beef/chorizo mixture on top (after warming it in the microwave) and served it with some homemade chipotle ranch dressing.  I put chips and sliced avocado on the side.

The second meal it provided was a taco pizza.  I cheated and used a store-bought thin crust from Pillsbury.  I pre-baked it for about 7 minutes.  I topped the crust with home made enchilada sauce, then used the rest of the beef/chorizo mixture, chopped grape tomatoes, chopped scallions, shredded iceberg (added after it came out of the oven) and shredded cheddar.  I also added a lime crema to the top before I plated it.

I think next time I make the beef mixture, I'll go ahead and brown several pounds and freeze it.  It was so nice having this flavorful, spicy mixture on hand.  My head spins with all the possibilities it presents:  nachos, burritos, tostadas..........

Comments

Ben said…
"Chorizo!" is right. I love that sausage and down here I can get so many different ones, red, green, less fatty, spicier... The possibilities are endless :)

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: