Mexican-Style Chorizo

Well, hmmm – this is my second “Mexican-Style” recipe this week.

I didn’t plan it that way.  It just sort of happened.

If you ask my kids what their favorite breakfast is, they’ll all say “Chorizo!”  Which is shorthand for breakfast tacos consisting of eggs scrambled with Mexican-style chorizo – a fresh sausage, as opposed to Spanish-style chorizo, which is a smoked sausage – fried potatoes and cheese all wrapped up in a tortilla (corn for Oldest Son, Darling Daughter and Miss J and flour for Jolly and The Young One – who will also skip the potatoes.  Yes, the kid is weird).

At any rate, I’ve slowly but surely been cutting out purchased fresh sausages – since we buy or procure all of our meat exclusively from our friends at Whitefeather Meats, this not only gives me a little freedom for how my sausage is seasoned, but is also a little cheaper as well (all those spices, herbs and seasonings cost money, you know).  Making fresh sausage at home is also so quick and easy, I’ve begun to wonder why I didn’t begin years and years ago.

Chorizo was the last hold-out.  Their version – which, of course, isn’t an authentic chorizo but chorizo-spiced ground pork – is just delicious and I tend to buy a pound or two every time we visit them.  Sometimes, though, I get a request for The Favorite Breakfast, and have no chorizo on hand; in cases like these, the 40 minute drive to Whitefeather isn’t exactly an option.

They say necessity is the mother of invention, and this is true – especially when aided by a well-worded Google search.

This recipe tastes pretty spot-on – it was well-received by Darling Daughter, The Young One and Beloved, so I’d call that a win.  As written, the recipe doesn’t give the pork that deep, brick-red tone of most commercial chorizos, but you can add a couple of teaspoons of regular paprika (which has little flavor) if you’d like the color.

If you don’t eat pork, this would be just fine with ground turkey or venison.

Making fresh, Mexican-style chorizo at home is super simple - and super delicious!

Click the image to enlarge

Mexican-Style Chorizo
Serves: 4 to 6
[i]Adapted from [url href=”http://honestcooking.com/authentic-homemade-mexican-chorizo/” target=”_blank”]Honest Cooking[/url][/i]
Ingredients
  • 1 pound ground pork
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons ancho chili powder
  • 3 tablespoons apple cider vinegar
Instructions
  1. In a large bowl, gently combine all of the ingredients, using your hands, until well-blended.
  2. Wrap tightly in plastic wrap and refrigerate for 4 to 24 hours before using in your favorite recipe.
  3. Nutrition (per serving): 218 calories, 16.7g total fat, 54.4mg cholesterol, 402.5mg sodium, 315.4mg potassium, 3.4g carbohydrates, 1.5g fiber, <1g sugar, 13.6g protein

 

Mexican-Style Rice

Cinco de Mayo was yesterday, and if you live in northeast Ohio you’ll either 1) ignore it, 2) find yourself in a restaurant that wouldn’t know real Mexican (to say nothing of Tex-Mex) food if it jumped in their lap, or 3) make it yourself.

For the last 9 years, I’ve opted for number 3.

I guess ideally, I should have posted this recipe prior to Cinco de Mayo, but since I make Mexican food on a fairly regular basis – and you should, too – I figured it would be worth putting up post-weekday-reason-to-drink-margaritas anyway.  Well, that and the fact that it’s the first time I’ve ever really made it successfully.

For some reason, Mexican-style rice, or sopa seca, is something I’ve never been able to master to my satisfaction.  Something of an oddity, really, since things like handmade tamales and traditional chiles relleno pose no problem for me at all and neither of those dishes are what you could call “quick and easy.”  However, since I was making enchiladas for the “holiday” (I found some wonderful organic, sprouted corn tortillas at our local natural foods store) and I’d just made western-style beans a few days before, I wanted some rice.

I wanted some good rice, and I found the recipe over at Homesick Texan.  Lisa is a marvelous cook (her blog is where I found the aforementioned western-style beans originally) and I was more than willing to try her version of Mexican-style rice.  With a few modifications – I like peas and carrots in my Mexican-style rice and subbed half the tomato paste with some homemade Enchilada Sauce while cutting back on the cumin – it was just marvelous.  Not only did I love it, but Beloved, Jolly and Darling Daughter also ate it with great enthusiasm.

Really. Good. Stuff.

Mexican-Style Rice. A must for any Cinco de Mayo feast, this recipe for Mexican-style rice is easy, delicious and pretty much perfect.

Click the image to enlarge

Mexican-Style Rice
Serves: 6
[i]Adapted from [url href=”http://www.homesicktexan.com/2008/06/with-beans-comes-rice.html” target=”_blank”]Homesick Texan[/url][/i]
Ingredients
  • 1 cup long grain rice
  • 2 cups chicken stock or broth, preferably homemade
  • 1/2 teaspoon kosher sea salt
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 2 tablespoons tomato paste
  • 2 tablespoons [url href=”http://www.janssushibar.com/enchilada-sauce/” target=”_blank”]Enchilada Sauce[/url]
  • 1 teaspoon ground cumin, or to taste
  • 1 cup frozen peas and carrots, thawed
  • 1 tablespoon of lime juice
  • 1/4 cup chopped fresh cilantro
  • salt and pepper, to taste
Instructions
  1. Combine the rice, chicken broth and kosher sea salt in a large, heavy saucepan and bring to a boil over high heat. Stir, reduce heat to low, cover and cook for 15 to 20 minutes, or just until all of the liquid has been absorbed by the rice. Remove from the heat. Stir again, then cover the saucepan with a dry, clean dishcloth and place the lid on top. Set aside for 10 minutes.
  2. While the rice is cooking, sauté the onion in the butter in a shallow skillet over medium-low heat until soft and translucent, about 5 to 7 minutes. Add the garlic and cook for one minute more. Stir in the tomato paste, enchilada sauce, cumin and peas and carrots and continue cooking until the vegetables are warmed through, another 3 to 4 minutes.
  3. Remove the onion/vegetable mixture from the heat and stir in the cooked rice, lime juice and cilantro. Season to taste with salt and pepper, if needed, and serve immediately.
  4. Nutrition (per serving): 197 calories, 3.7g total fat, 7.9mg cholesterol, 347.9mg sodium, 313.1mg potassium, 35.3g carbohydrates, 2.2g fiber, 3.6g sugar, 6g protein

 

 

Spicy Lamb and Bacon Meatballs

TGIF.

And that’s all I have to say about that.

Personal (read: unbloggable) life keeps rolling on, eating up a lot of my time, but at least I’m not bored.  At any rate, I do have a really tasty recipe for you today.

If you were at all wondering what to do with any leftover ground lamb/liver/bacon from the Lamb Dirty Rice – and there will be – this recipe is it.

Boy, is it…it.

I’ve gotten to the point where, if I want The G Man to eat something he doesn’t like (anything that resembles a vegetable, for example), I hide it in meatloaf or meatballs.  The Young One, too – he absolutely loathes zucchini and summer squash, but he’ll scarf it down if I shred it and stick it in a meatloaf.  This recipe hides nutrient-dense liver – you can’t even tell it’s there, with all the bacon and spices.

These come together really quickly, are ready in less than 20 minutes and simply just delicious.  You can use just about any ground meat/liver from the appropriate animal you like, too (chicken, beef, pork) – the bacon keeps the meatballs moist and you can adjust the spices to suit your personal tastes.

These would be quite good served with the Red Onion Jam I posted earlier this week.

Note:  Make sure your bacon is “clean” and these are Whole30 compliant.  (Oh, look – I still do that.)

Spicy Lamb and Bacon Meatballs. Easy and nutritious, your family will never guess what's hiding in these delicious little meatballs.

Click the image to enlarge

Spicy Lamb and Bacon Meatballs
Serves: 4
Ingredients
  • 8 ounces ground lamb
  • 3 ounces lamb liver, finely chopped
  • 6 ounces bacon, finely chopped
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon dried Mexican oregano
  • 1/8 teaspoon cayenne pepper, or to taste
Instructions
  1. Preheat oven to 350 F.
  2. In a large bowl, gently combine all of the ingredients until well mixed. Form into 16 meatballs of equal size, and place on the slotted top of a broiler pan.
  3. Bake for 15 to 18 minutes, or until no longer pink in the center. Serve with [url href=”http://www.janssushibar.com/red-onion-jam/” target=”_blank”]Red Onion Jam[/url].
  4. Nutrition (per serving): 428 calories, 35.3g total fat, 195.7mg cholesterol, 902.48mg sodium, 346.5mg potassium, 5.3g carbohydrates, 1.1g fiber, <1g sugar, 21g protein

 

Lamb Dirty Rice

I can’t begin to tell you what compelled me to make dirty rice for Sunday brunch and serve it with Sous Vide pork belly (recipe forthcoming).  In fact, I can’t remember why I thought to make dirty rice in the first place – I’d never cooked it before, and I can’t really remember ever eating it.  Which simply cannot be, but I just don’t remember.

Maybe I’m just getting old.

At any rate, I’m so glad I did – this was simply incredible.  Now that I’ve made it, and know what I’ve been missing, I will make it again.  And again. And again.

It is just THAT good.

Dirty Rice is a classic Cajun dish consisting of rice, the Holy Trinity of onion, celery and bell pepper, bacon and some sort of meat – either ground pork or sausage, and often including chicken livers.  It can be made very spicy, or not spicy at all, whatever suits your palate.

This version isn’t spicy – the inclusion of an entire tablespoon of Cajun seasoning only gives it a bit of a tingle – but it packs a ton of flavor.  What made me decide to deviate from the norm of ground pork and chicken livers was simple convenience – I’m running a bit short on pork (we’ll be sourcing this year’s hog soon), but have 12 full pounds of ground lamb in the freezer.  I also would have had to thaw at least a pound of chicken livers, when I only needed half a cup, minced, but I had the liver from our lamb in there, which only ran about 6 or so ounces.  It seemed like a no-brainer, and you know me – I have no problem shaking things up with a recipe.

The result?  DELICIOUS.  Since I can’t remember eating dirty rice in the past, I can’t tell you how different it might be from a traditional preparation, and while the lamb flavor was noticeable, it was not at all overwhelming.  An impressive and easy dish – and it makes a ton.  Those six servings are quite generous.

Note: The rice preparation is my go-to for rice, and you can make it with just about any amount of rice and with whatever liquid you prefer.  Just keep the proportions to 1 part rice to 2 parts water – follow the directions closely and it will never fail.  Who needs a rice cooker?

Lamb Dirty Rice. The classic and delicious Cajun rice dish with a twist!

Click the image to enlarge

Lamb Dirty Rice
Serves: 6
[i]Adapted from[url href=”http://www.simplyrecipes.com/recipes/dirty_rice/” target=”_blank”] Simply Recipes[/url][/i]
Ingredients
  • 1 1/2 cups long-grain white rice
  • 4 cups chicken broth, preferably homemade, divided
  • 2 tablespoons olive oil, divided
  • 1/2 pound ground lamb
  • 1/2 cup finely diced lamb liver
  • 3 slices of bacon, chopped
  • 1/2 onion, chopped
  • 2 celery stalks, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 tablespoon Cajun seasoning
  • 2 green onions, chopped
  • salt and pepper, to taste
Instructions
  1. Combine the rice and 3 cups of the chicken broth in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, or until all of the liquid has been absorbed. Remove from the heat and stir the rice; cover with a clean dish towel and the lid and let it site for 10 minutes.
  2. Spread the rice out on a shallow-rimmed baking sheet and drizzle 1 tablespoon of the olive oil over it. Mix to combine and set aside.
  3. While the rice is cooking, heat the remaining tablespoon of olive oil in a skillet or pan large enough to hold all of the ingredients, including the rice, over medium-low heat. Add the bacon and cook until crisp.
  4. Increase the heat to high and add the ground pork, breaking it up as it begins to brown. Add the onion, celery and bell pepper, and continue cooking, stirring frequently to prevent burning, until the lamb is cooked through and the vegetables are soft and beginning to turn golden.
  5. Stir in the remaining cup of chicken stock and the diced lamb liver, stirring up all the browned bits on the bottom of the pan. Add the Cajun seasoning and continue cooking, stirring frequently, until most of the chicken stock has boiled away.
  6. Remove from the heat and add the cooked rice. Toss to combine, and season with salt and pepper, if necessary. Stir in the green onions and serve immediately.
  7. Nutrition (per serving): 570 calories, 32g total fat, 125.4mg cholesterol, 671mg sodium, 524.2mg potassium, 46.6g carbohydrates, 1.6g fiber, 3.7g sugar, 22g protein

Red Lentils with Spinach and Caramelized Onions

Lately, we’ve been eating more legumes – beans, peas, lentils, all soaked and/or sprouted, and all very delicious.

And, if you care about such things, full of prebiotic goodness in the form of resistant starch.

(If you’re worried about the whole “legumes aren’t paleo!” thing, Chris Kresser has a thing or three to say about that and, quite frankly, I no longer give a big rat’s patootie if they are or not. So shoot me.)

Whatever.

Reintroducing legumes to our diet makes me happy, because I’ve always loved them.  A good thing, since growing up in a blue collar Texas household, we ate a lot of them.  They are tasty, cheap, filling and certainly better than a poke in the eye with a sharp stick, nutritionally speaking, especially when properly prepared. (If, that is, you tolerate them reasonably well.)

However, I never ate lentils growing up – legumes in our house were almost always pinto beans or black-eyed peas, with the occasional foray into navy  or black beans, depending on whether we were eating ham or something Mexican.  Even into adulthood, I’d never given lentils much thought – which is really a shame, because they’re really very tasty and cook much more quickly than other legumes, especially when they’ve been soaked or sprouted.

So, once a week or so while I’m cooking dinner, I whip out a package of lentils (or, if the truth be known, quinoa or brown rice) and combine them with filtered water (at about a 2:1 ratio – twice as much water as lentils), a tablespoon or so of homemade yogurt, cover the container with a clean dish cloth and let them sit out on the counter until the next evening when it’s time to cook dinner again.

They’re not at all difficult to make, they just take a little forethought. And are fairly inexpensive, especially if you purchase them in bulk.

This particular dish, made with red lentils (that are really more pinkish-orange and turn yellow when cooked), caramelized onions and spinach is one of our favorites.  It’s simple, reasonably quick to prepare, versatile – in the photo below, I served it with pan-roasted venison loin, but it would be equally delicious with poultry or fish – and quite delicious.  Leftovers reheat well, too; the next day at work, my coworkers kept wandering past my office (no small feat, since it’s at the end of a hall), going, “What are you eating? It smells wonderful!”

Lesson learned? Make this, and your coworkers will be jealous.

Note: If you don’t have the time or inclination – or forgot – to soak the lentils, you can buy them pre-sprouted and dried, although they’re not exactly cheap.  Please take note that the package will say to cook them for 4 to 5 minutes, but I can tell you from experience they won’t be done.  Cook them 15 to 20 minutes.

This can also be easily made vegetarian/vegan by substituting the ghee or butter with olive oil and the chicken stock/broth with vegetable stock.

Red Lentils with Spinach and Caramelized Onions. It may require a little planning, but this simple side dish is easy, versatile and quite delicious.

Click the image to enlarge

Red Lentils with Spinach and Caramelized Onions
Serves: 4 to 6
Ingredients
  • 1 large onion, very thinly sliced
  • 2 tablespoons ghee or butter
  • 3 tablespoons balsamic vinegar
  • 1 cup red lentils, soaked for 12 to 24 hours (measured before soaking)
  • 1 large carrot, peeled and diced
  • 1 1/2 cups chicken stock or broth, preferably homemade
  • 4 cups fresh spinach, stems removed and roughly chopped
  • salt and pepper, to taste
Instructions
  1. Melt the ghee or butter in a medium saute pan or skillet over medium low heat. Add the onion and cook, stirring frequently, until soft and golden brown, about 15 minutes. Stir in the balsamic vinegar; remove from heat and set aside.
  2. Drain the lentils and rinse thoroughly. Combine with the chicken broth and carrot in a large saucepan and bring to a boil over high heat. Reduce heat to low; cover and simmer until the lentils are done, about 15 to 20 minutes.
  3. Uncover the lentils and stir; they should be very soft and a little soupy. Stir in the spinach and caramelized onions; continue cooking over low heat until the spinach is wilted and the onions are heated through, 3 to 5 minutes. Remove from heat, cover with a clean dish towel, then the lid and set aside for 10 minutes.
  4. Season to taste with salt and pepper and serve.
  5. Nutrition (per serving): 195 calories, 5g total fat, 12mg cholesterol, 115.2mg sodium, 565.2mg potassium, 26.9g carbohydrates, 11g fiber, 4.5g sugar, 10.8g protein