Tagged With: DIY
World Spice Merchant‘s new Chorizo Bomb spice blend has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started offering it to our retail family. This versatile blend can be used to make a Mexican-style chorizo, or even a North African –style merguez sausage — as links or patties. It pulls double, triple, and quadruple duty as a great grill seasoning, taco and fajita spice, or in simple beans and rice. A little smoky from the Pasilla Oaxacas, sweet smoked paprika, and Chipotle flakes, a little herbaceous from the generous dose of oregano, thyme, and marjoram, and a bit sweet from the Hungarian paprika — you’ll see, there’s a reason we call it the “bomb!”
So, how do you use it? We’re testing additional recipes right now, but in the meantime, here are easy patty-making recipes for both Mexican chorizo and North African mergeuz sausage. For additional inspiration, check out HuffpostTaste’s published list of the “The Best Recipes that Use Chorizo.”
P.S. If you decide to go all D.I.Y. homemade, here’s a great article explaining how to grind your own meat for patties as well as case up your sausage links: how to make your own sausage.
The Art of Fermentation, Food in Jars, and Drunken Botanist have been the hits of the summer at World Spice Merchants, and there are no signs of a slow down. Want to know a secret? We originally previewed these books because of their respective covers…so, sometimes (or at least three times) you CAN judge a book by it’s cover.
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation contains everything you never knew you needed to know about fermentation. The 498 page tome explores different methods of fermenting, gives history and personal accounts of eating fermented foods the world over, as well as many recipes for the aspiring culinary bacteriologist. Both practical and entertaining, this book is as much bedside reader as it is encyclopaedic.
In food in jars: Preserving in Small Batches Year Round, food blogger Marisa McClellan stores away the tastes of all seasons for later with the likes of jams and jellies, as well as the more exotic pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more.
The recipes are for refreshingly small amounts, making life pleasant for a canning novice, while the flavors of vanilla bean, sage, and pepper will keep the more experienced home food preservationists coming back for more. We’ve carried several books of this genre in the shop, and this one easily makes the top of the pile.
Another New York Times bestseller, The Drunken Botanist could very well have been written by our own Amanda Bevill; botanist and spirits enthusiast! Ripe with history and facts, all dispersed with a wry, witty humor, The Drunken Botanist leads an alphabetical nature walk from Agave to Strawberry, hitting all the best booze-making plants in between. The pages are dotted with recipes for classic cocktails, as well as tips for updating old favorites. The best part? Many of the recipes are for “pitcher” fulls!
Do you have any new release cookbook favorites? If so, please let us know in the comments below.