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Fast & Easy Dinner: Spicy Mussels and Chorizo

partysugar — Wed, 26 Nov 2008 06:45:15 -0800

Every year, the night before Thanksgiving, I like to treat my family to a luxuriously delicious dinner. I usually choose a dish (like pasta or seafood) that is simple to make, not too rich, and has nothing to do with the traditional flavors of Thanksgiving.

Tonight I'll be serving up a huge pot of mussels. The plump shellfish is cooked in a fragrant broth of crushed tomatoes and white wine. Spanish chorizo provides a spicy meatiness to the sauce that is so scrumptious you'll want to lick the bowl!

To get the recipe — I'm pairing mine with crusty bread and a green salad —

The Amazing Rice: Rice, Chorizo, Shrimp Stuffed Poblanos

partysugar — Thu, 02 Oct 2008 10:15:06 -0700

My rice journey continues with these scrumptious stuffed poblanos. I had chorizo in my fridge, so when I stumbled across this recipe I knew I had to make it. The chorizo is cooked with spicy and sweet peppers making for a flavorful rice base. Shrimp is stirred in at the last minute adding a surf-and-turf layer to the dish. Although the recipe doesn't call for it, I mixed a couple of tablespoons of cheese in with the rice before stuffing the peppers. The final stuffed pepper is a meal in itself that would be delicious at a Mexican fiesta. To see how I made it,

Monday's Leftovers: Red Rice With Chorizo

YumSugar — Mon, 14 Jul 2008 07:00:49 -0700

If you think yesterday's chorizo was easy to make, you'll be equally impressed with this effortless rice dinner. The recipe uses the same spicy sausage and salsa that was prepared in Sunday's dinner.

This one-pot meal, complete with vegetables, pork and nutrient-rich red rice, is sizzling with flavor. Didn't grill on Sunday? With store-bought ingredients, there's still virtually no prep required on your part. For the recipe,

Sunday BBQ: Grilled Chorizo with Salsa

YumSugar — Sun, 13 Jul 2008 06:00:02 -0700

These days, I don't have a lot of time on my hands, so I seek out recipes that are simple while still being gourmet. That's why I love this no-muss, no-fuss, Latin twist on the classic American hot dog. A grilled bun is topped with chorizo and finished with a salsa fresca. You can use either Spanish or Mexican chorizo, but if you like a smoky flavor, try the Spanish, which is made with smoked pork. To get grilling with the recipe,

Fast & Easy Dinner: Sloppy Joes

partysugar — Fri, 20 Jun 2008 10:30:34 -0700

Sloppy Joes are a delicious alternative to the boring old burger. This recipe, which uses chorizo, pork, garlic, Worcestershire, and brown sugar, is simple yet spicy. Because the meat is ground, the sandwiches come together quickly. The recipe can easily be doubled to feed a crowd.

Served with a cold beer and plenty of napkins, these sloppy Joe's are a scrumptious start to the weekend. Intrigued by the recipe? Get it now when you

Theirs vs Mine: Crostini with Creamy Ricotta and Chorizo

partysugar — Fri, 20 Jun 2008 08:00:37 -0700

A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices. Their version tops the hearty dish with frisee, but my local market didn't have any. No matter, it was still to die for! The recipe has you drain the ricotta overnight, but I didn't do that either. I simply drained it while I assembled the rest of the appetizer. The final dish is insanely good, next time I have to make it for dad! To take a look at how it's done,

Not Your Regular Nachos: Corn Pudding Nacho Bites

partysugar — Thu, 12 Jun 2008 10:15:13 -0700

Last Friday night I hosted an impromptu dinner party for some close friends. It was an informal introduction of my best friend's new boyfriend, so I went all out with appetizers and a special cocktail. Ever since I made nacho bites, I've wanted to experiment more with Tostitos Scoops, and I decided this was the perfect opportunity to do so.I filled each chip with a corn, cheese, and egg mixture that cooked up like a corn pudding. The final bite was salty, cheesy, and purely delicious. This is an incredibly easy recipe that can be modified to suit your dietary needs. To see how I made this version,

Not Your Regular Nachos: Mexican Pizza

partysugar — Thu, 05 Jun 2008 10:14:11 -0700

When you think about it, a Mexican pizza is really a gigantic, circular nacho. The two main components of nachos — crispy tortillas and melted cheese — are present in Mexican pizzas.This recipe came out of my desire to use Spanish chorizo in one of my nacho experiments. Since the chorizo resembles pepperoni, I invented these pizza-like nachos. The "sauce" is a red-bean puree mixed with sautéed onion, garlic, and green chilies. These were quite tasty, next time I'm serving them with sour cream! To take a look at how I made them,

1080 Side: Potatoes with Bacon and Chorizo

YumSugar — Sat, 29 Mar 2008 04:28:11 -0700

I came across this recipe from 1080 Recipes — Spain's "answer to Joy of Cooking," which was recently translated into English — and knew I had to share it with you. Partly because it looks so beautiful and partly because it involves bacon — sorry vegetarians, this one's pretty unfriendly. If you're looking for something to accompany your dinner tonight, then look no further. Get the recipe for Potatoes with Chorizo and Bacon after the jump. I guarantee you'll be drooling once you

Soup's On: Mussel and Chorizo Soup

partysugar — Thu, 28 Feb 2008 11:43:31 -0800

I've been wanting to make a seafood soup for a while and when I came across this recipe for a mussel and chorizo soup in the current issue of Food & Wine magazine, I knew I had to make it.

Made with Spanish flavors, the combination of mussels and chorizo is excellent and the delicious broth — a fragrant blend of clam juice, cream, and saffron — requires extra bread for dipping.

Instead of purchasing the pricey imported Spanish chorizo, I used a less expensive, Mexican-style chorizo. I regretted this decision — the chorizo was very hard and didn't put out a lot of fat — and when I make this soup again I'll splurge on the Spanish chorizo.

Whatever chorizo you use, you'll need the recipe so