browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Tagged With: DIY

Get Your Sausage-Making on with Chorizo Bomb!

Chorizo is great on the grill!

Chorizo is great on the grill!

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.

Mexican-style Chorizo Sausage

Ingredients

2 pounds ground pork or turkey
4 tablespoons Chorizo Bomb
1-1/2 teaspoons Alderwood Smoked Salt
6 cloves garlic, smashed
1/2 cup cilantro, chopped
1/4 cup apple cider vinegar
3/4 cup water or beer

Instructions

  1. In a large bowl, break apart your ground meat into manageable chunks.
  2. In a blender, combine the rest of the ingredients.
  3. Add the blended ingredients to the ground meat and mix by hand.
  4. When thoroughly mixed, you will want to check to see if it's seasoned to your taste. To do so, take a little bit of the chorizo, flatten it out, then cook it in a small frying pan over medium heat until it's completely cooked through. Taste it to see if it has enough salt or seasoning. If not, then add either more salt or more Chorizo Bomb.
  5. If you like the seasoning, then you can go ahead and cook the remaining chorizo mixture or store it. The raw mixture will keep in the refrigerator for a couple of days, but also freezes well. You can portion it into patties for breakfast and/or for burgers, or just use it in recipes.
http://www.silkroaddiary.com/mexican-style-chorizonorth-african-merguez/
North African Merguez Sausage

Ingredients

2 pounds ground lamb or beef
1/3 cup chopped roasted red pepper
1/2 cup parsley, chopped
4 tablespoons Chorizo Bomb
1-1/2 teaspoons Alderwood Smoked Salt
6 cloves garlic, smashed
1/2 cup red wine

Instructions

  1. In a large bowl, break apart the ground meat into manageable pieces.
  2. In a blender, combine the rest of the ingredients.
  3. Add the blended ingredients to the ground meat and mix well. When thoroughly mixed, you will want to check to see if it's seasoned to your taste. To do so, take a little bit of the mergeuz, flatten it out, then cook it in a small frying pan over medium heat until it's completely cooked through. Taste it to see if it has enough salt or seasoning. If not, then add either more salt or more Chorizo Bomb.
  4. If you like the seasoning, then you can go ahead and cook the remaining merguez mixture or store it. This will keep in the refrigerator for a couple of days, but also freezes well. You can portion it into patties for breakfast and/or for burgers, or just use it in recipes.
http://www.silkroaddiary.com/mexican-style-chorizonorth-african-merguez/

Categories: Africa, Global Cuisines, Grilling Season, Hot Topics, Latin America, Main Meals, Recipes | Tags: , , , , , , , , , , , , | 2 Comments

DIY Canning and Fermenting Books of the Summer

food in jars, Drunken Botanist, Art of Fermentation, cookbook, summer best sellers

..

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.

Orange is my favorite color.

It’s orange!

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.

Drunken Botanist

Old timey!

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.

Categories: Hot Topics, Notes from the Field, Recipes, Tools of the Trade | Tags: , , , , , , , , , | Leave a comment