agcrock2005 said:

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Rattler12 said:

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Anybody got a recipe for home made pork chorizo? Anybody made homemade chorizo out of beef?

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I make a ton of sausages and save recipes that I want to try. I've made chorizo before, but I have this one saved to try next. Have not beef, nor would I want to with the prices of beef what they are.

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Weird...looks like my video changed from Chorizo to a Food Wishes video on pastris. No clue how that happens.

Backyard Gator said:

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Rattler12 said:

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Anybody got a recipe for home made pork chorizo? Anybody made homemade chorizo out of beef?

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From Joy of Cooking:

1.5 lbs of pork shoulder
8 ounces leaf lard or pork fatback
3 T New Mexico, guajillo, or anche chile powder (or combination of all three)
4 garlic cloves, minced
2 T cider vinegar
1 T dried oregano
2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground allspice
1/4 tsp ground cloves

Grind chilled meat with a food processor or meat grinder. If using grinder, mix meat with seasonings before grinding; if using food processor, mix it after.

Fry a small patty of seasoned mixture in a patty in a skillet to test for seasoning, and adjust as needed.

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Thanks

agcrock2005 said:

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agcrock2005 said:

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Rattler12 said:

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Anybody got a recipe for home made pork chorizo? Anybody made homemade chorizo out of beef?

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I make a ton of sausages and save recipes that I want to try. I've made chorizo before, but I have this one saved to try next. Have not beef, nor would I want to with the prices of beef what they are.

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Weird...looks like my video changed from Chorizo to a Food Wishes video on pastris. No clue how that happens.

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Thanks.....and the one I opened was chorizo

HTownAg98 said:

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Rattler12 said:

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Anybody got a recipe for home made pork chorizo? Anybody made homemade chorizo out of beef?

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https://www.rickbayless.com/recipe/new-red-chile-adobo/
If you don't want to watch the video, use the chile adobo recipe, and add 1.25 cups of that to 1.5 pounds of ground pork, along with 1/4 cup paprika and 1/2 teaspoon salt.
I wouldn't use beef to make chorizo unless you're trimming briskets and have the trimmings to use.

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Thanks

Looks great! I'm not sure you can ever have too much mustard in a sauce with fried cutlets.

Thanks!

Genovese

Is that parsley or cilantro?

Cilantro, along with basil and mint.

I went down that rabbit hole a couple years ago. So good. I don't do recipes but I mix peanut butter, sriracha, rice vinegar, soy, little brown sugar, garlic, sesame oil and some water to get the consistency I want. Could drink that stuff. Rice vinegar is a must!

Sweet corn risotto. I had made a couple quarts of corn stock for something I made Memorial Day weekend, and figured this was a good way to use some of it.

Grilled chicken breasts and corn on the cob tonight.

Recipe? Please!

First had frittata in a place we were staying in Asheville NC a few months ago. Made some last night with mushrooms, spinach and mild Italian sausage because we had a dozen eggs we needed to use up. Great simple dish.

https://cookieandkate.com/best-frittata-recipe/

Haven't done those in a while, but adding it to the rotation. Thanks for the reminder.

Got some beef and pork ribs on the homemade smoker...

Real easy ChatGPT recipe.

Shaved ribeye. Salt. Pepper. Garlic powder. Worcestershire sauce.

Onions. Peppers. Cook these first. Move to side.

Add meat once veggies done. When close to ready, add veggies into meat. Lay 3 slices of provolone.

Hoagie rolls buttered. Put them face down right next to the meat/veggies/cheese.

Have water squirt bottle ready and the metal cover/lid. Edit. It's called a "basting dome"

Spray water around the edges. Cover immediately to steam the bun and melt the cheese instantly.

Keep under lid for about 3 - 4 minutes.

Remove lid, put hoagie on plate. You want it almost toasted on the buttered side. I then put HEB chipotle mayo on both sides of hoagie.

Then spatula the meat into it, open face style.

Serve.

It was mouth watering.

Looks good. Been meaning to try doing my own pastrami

I'll probably brine 2 next time and do that. We are moving from New Braunfels to San Antonio in 9 days so this is one of the last times I'll cook on my Blue Star. The new house has induction so for the 2nd time this year I'm moving from gas to electric.

Reuben*

If you're going to make them, you might as well learn how to spell the name correctly.

GAC06 said:

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Looks good. Been meaning to try doing my own pastrami

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Use an equalization cure if you have a vacuum sealer. It takes up less space and you don't have to worry about over-salting the meat. It's 2% salt and 0.25% curing salt, plus whatever other seasonings you want to use. Seal it up, and flip it every day. Depending on how thick the meat is, it's ready in 1-2 weeks.