INGREDIENTS:
1 (16 ounce) package chourico, cut into small pieces
1 small onion, chopped
1 clove garlic, chopped
1 (15 ounce) can canned tomato sauce
6 cups water
2 small potatoes, diced
2 teaspoons red pepper flakes
1 dash paprika
2 (15 ounce) cans green beans, drained
DIRECTIONS:
Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.
Thursday, March 1, 2007
Tuesday, February 27, 2007
Kale Soup
Ingredients:
2 pcs. Beef shanks
1 lb. Chourico cut into small pieces
1 lb. linguica cut into small pieces
1 Large Onion chopped
2 cans Red kidney beans, rinsed and drained
2 cans White kidney beans, rinsed and drained
6 medium potatoes cut into small pieces
2 Packages chopped frozen Kale
3 handfuls dilate pasta
Salt and Pepper to taste
Directions:
In a 8 -10 qt pan, place shanks,chourico, linguica and onion in pan
Cover with water, Bring to boil then simmer 1 to 2 hrs remove beef shanks cut into small pieces return to pan add Beans, Potatoes, pasta and Kale. Simmer another 1-2 hours.
2 pcs. Beef shanks
1 lb. Chourico cut into small pieces
1 lb. linguica cut into small pieces
1 Large Onion chopped
2 cans Red kidney beans, rinsed and drained
2 cans White kidney beans, rinsed and drained
6 medium potatoes cut into small pieces
2 Packages chopped frozen Kale
3 handfuls dilate pasta
Salt and Pepper to taste
Directions:
In a 8 -10 qt pan, place shanks,chourico, linguica and onion in pan
Cover with water, Bring to boil then simmer 1 to 2 hrs remove beef shanks cut into small pieces return to pan add Beans, Potatoes, pasta and Kale. Simmer another 1-2 hours.
Chorizo Noodle Casserole
INGREDIENTS:
12 ounces rotini boiling salted water
1 tablespoon butter or margarine
4 medium size chorizo sausages
1 small onion, coarsely chopped
4 ounces can green chilies, chopped
1 cup milk
1/2 teaspoon salt
1 dash pepper
2 cups shredded jack cheese
6 to 8 tomato slices
DIRECTIONS:
Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water and drain again. Meanwhile, melt butter in a wide frying pan over medium high heat. Remove sausage casings, crumble meat into pan, add onion and cook until sausage is browned and onion is limp, about 5 minutes) Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.
12 ounces rotini boiling salted water
1 tablespoon butter or margarine
4 medium size chorizo sausages
1 small onion, coarsely chopped
4 ounces can green chilies, chopped
1 cup milk
1/2 teaspoon salt
1 dash pepper
2 cups shredded jack cheese
6 to 8 tomato slices
DIRECTIONS:
Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water and drain again. Meanwhile, melt butter in a wide frying pan over medium high heat. Remove sausage casings, crumble meat into pan, add onion and cook until sausage is browned and onion is limp, about 5 minutes) Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.
Saturday, February 17, 2007
Portuguese Fish Chowder
Portuguese Fish Chowder
Makes: about 14 cupsServes: 8 as a main course
· 2 tablespoons olive oil
· 2 dried bay leaves
· 3 cloves garlic, finely chopped (1 tablespoon)
· 2 medium onions (14 ounces), cut into 1/4-inch dice
· 1 green bell pepper (6 ounces), cut into 1/2-inch dice
· 1/4 teaspoon ground allspice
· 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch thick
· 4 cups Fish Stock, Chicken Stock, or water (as a last resort)
· 2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch dice (measured with their juice)
· 6 ounces Furtados chourico sausage, casing removed and sliced 1/4 inch thick
· Sea salt and freshly ground black pepper
· 2 pounds skinless cod, haddock, or bass fillets
1. Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not browned.
2. Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
3. Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added).
4. Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
5. When ready to serve, reheat the chowder over low heat, don't let it boil. Use a slotted spoon to mound the chunks of hake, the chourico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.
Furtados offers New England Chourico and Linguica sausage products made fresh daily. A Portuguese pork sausage available in patties, franks and sausages. Ask us about our ground Chourico and Linguica. We offer online purchasing of our products as well as other portuguese favorites.
For more great chowder recipes visit: Recipe Link
Makes: about 14 cupsServes: 8 as a main course
· 2 tablespoons olive oil
· 2 dried bay leaves
· 3 cloves garlic, finely chopped (1 tablespoon)
· 2 medium onions (14 ounces), cut into 1/4-inch dice
· 1 green bell pepper (6 ounces), cut into 1/2-inch dice
· 1/4 teaspoon ground allspice
· 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch thick
· 4 cups Fish Stock, Chicken Stock, or water (as a last resort)
· 2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch dice (measured with their juice)
· 6 ounces Furtados chourico sausage, casing removed and sliced 1/4 inch thick
· Sea salt and freshly ground black pepper
· 2 pounds skinless cod, haddock, or bass fillets
1. Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not browned.
2. Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
3. Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added).
4. Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
5. When ready to serve, reheat the chowder over low heat, don't let it boil. Use a slotted spoon to mound the chunks of hake, the chourico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.
Furtados offers New England Chourico and Linguica sausage products made fresh daily. A Portuguese pork sausage available in patties, franks and sausages. Ask us about our ground Chourico and Linguica. We offer online purchasing of our products as well as other portuguese favorites.
For more great chowder recipes visit: Recipe Link
Lemon-mayo dip - Atkins Low Carb
Atkins Low Carb:
Our lemon-mayo dip provides zip and flavor balance to spicy chorizo, chourico or linguica
Tasty hot from the pan or at room temperature, chorizo can be made ahead and kept in the office refrigerator for a midday snack. The lemon-mayo dip can be refrigerated for up to three days.
6 (4-inch) chorizo,chourico or linguica links
1 tablespoon olive oil
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1⁄2 garlic clove, finely minced
2 celery stalks, thickly sliced
Slice chorizo into 1/2-inch rounds. Heat oil in a large skillet over medium heat. Cook chorizo 5 to 7 minutes, turning once, until browned on both sides. Remove from pan and drain on paper towels.
Place mayonnaise, lemon juice, zest and garlic in a mixing bowl. Stir well to combine. Serve chorizo with celery and mayonnaise.
Furtados offers New England Chourico and Linguica sausage products made fresh daily. A Portuguese pork sausage available in patties, franks and sausages. Ask us about our ground Chourico and Linguica. We offer online purchasing of our products as well as other portuguese favorites.
Our lemon-mayo dip provides zip and flavor balance to spicy chorizo, chourico or linguica
Tasty hot from the pan or at room temperature, chorizo can be made ahead and kept in the office refrigerator for a midday snack. The lemon-mayo dip can be refrigerated for up to three days.
6 (4-inch) chorizo,chourico or linguica links
1 tablespoon olive oil
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1⁄2 garlic clove, finely minced
2 celery stalks, thickly sliced
Slice chorizo into 1/2-inch rounds. Heat oil in a large skillet over medium heat. Cook chorizo 5 to 7 minutes, turning once, until browned on both sides. Remove from pan and drain on paper towels.
Place mayonnaise, lemon juice, zest and garlic in a mixing bowl. Stir well to combine. Serve chorizo with celery and mayonnaise.
Furtados offers New England Chourico and Linguica sausage products made fresh daily. A Portuguese pork sausage available in patties, franks and sausages. Ask us about our ground Chourico and Linguica. We offer online purchasing of our products as well as other portuguese favorites.
Wednesday, February 14, 2007
Baked Penne with Chorizo and Taleggio
Baked Penne with Chorizo and Taleggio
Ingredients:
11 ounces penne
8 ounce carton mascarpone
2 teaspoons whole wheat mustard
4 scallions
thickly sliced9 ounces chorizo sausage cut into chunks
7 ounces diced taleggio cheesesalt
ground black pepper
Directions:
Cook the pasta in a large pan of boiling. Preheat the oven to 400F. Drain the pasta well and return to the pan. Mix in the mascarpone melts and coats the penne. Stir in the scallions, chorizo and cheese and season; then turn the mixture into an ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown. Serves 4.
Ingredients:
11 ounces penne
8 ounce carton mascarpone
2 teaspoons whole wheat mustard
4 scallions
thickly sliced9 ounces chorizo sausage cut into chunks
7 ounces diced taleggio cheesesalt
ground black pepper
Directions:
Cook the pasta in a large pan of boiling. Preheat the oven to 400F. Drain the pasta well and return to the pan. Mix in the mascarpone melts and coats the penne. Stir in the scallions, chorizo and cheese and season; then turn the mixture into an ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown. Serves 4.
Tuesday, February 13, 2007
Chorizo (Chourico) Bake
Chorizo (Chourico) Bake
8 ounces chorizo (Chourico) sausage, thinly sliced (Order Online)
6 ounces cream cheese, softened
1/2 cup cornmeal
3 tablespoons sugar
4 eggs
1 12 ounce can whole kernel corn drained
1 1/2 cups shredded Cheddar cheese
6 green onions, sliced
1/2 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375F. In a skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden. Meanwhile, in a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 cup of the cheddar cheese, onions, jalapeno pepper, oregano, salt and pepper. Pour half of the egg mixture into greased 8 cup casserole. Cover with 3/4 of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese. Bake in oven for about 30 minutes or until light golden and set. Let cool for 5 minutes. Serves 4 to 6.
8 ounces chorizo (Chourico) sausage, thinly sliced (Order Online)
6 ounces cream cheese, softened
1/2 cup cornmeal
3 tablespoons sugar
4 eggs
1 12 ounce can whole kernel corn drained
1 1/2 cups shredded Cheddar cheese
6 green onions, sliced
1/2 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375F. In a skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden. Meanwhile, in a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 cup of the cheddar cheese, onions, jalapeno pepper, oregano, salt and pepper. Pour half of the egg mixture into greased 8 cup casserole. Cover with 3/4 of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese. Bake in oven for about 30 minutes or until light golden and set. Let cool for 5 minutes. Serves 4 to 6.
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