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Post by braided-rug on May 28, 2007 17:01:38 GMT 10
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Post by braided-rug on Jul 12, 2007 18:31:55 GMT 10
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Post by braided-rug on Oct 3, 2007 20:46:34 GMT 10
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Post by braided-rug on Nov 9, 2007 17:42:30 GMT 10
I love the sound of this recipe, not sure I could source all the ingredients. Main Dishes Fabada Asturiana - Asturian Bean Casserole Like a French cassoulet, the key to this dish is a variety of meats. And long, slow cooking. Ingredients 2 ham hocks 1 sweet sausage, cut in 1 inch pieces 6 Goya Chorizos 3/4 lb. slab bacon or prosciutto, cut into 1/2 inch cubes 1 spare rib Water (enough to cover meats) 1/4 tsp. thyme 4 16 oz. cans Goya White Kidney Beans 1 large onion, minced 2 clove garlic, minced 1 tbsp. Goya Olive Oil 1 packet Sazon Goya con Azafran 1 tbsp. paprika Directions 1. In a large saucepan, combine meats with just enough water to cover. Add thyme, and boil gently, uncovered, for 1 1/2 hours. Do not boil dry. 2. Add beans and simmer for 15 minutes. 3. While beans are heating, sauté onion and garlic in olive oil in a skillet until soft. Add onion, garlic, Sazón and paprika to mixture and stir in the meat pot; simmer, uncovered, for 2-3 minutes. 4. Serve beans on a plate, garnished with meats. Serves 6 From: www.goya.com/english/recipes/recipe.html?recipeCatID=2&recipeID=101 |
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Post by braided-rug on Nov 9, 2007 17:46:08 GMT 10
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Post by braided-rug on Nov 9, 2007 17:48:38 GMT 10
Favorites by Region Caldo Gallego - White Bean Soup Caldo Gallego, originally from Spain's Galicia region, where good, hot soup and hearty meals reign. Ingredients 4 packets Goya Cubitos En Polvo - Powdered Chicken Bouillon 8 cups water 2 Goya Chorizos, sliced 3 potatoes, peeled and cubed 3 turnips, peeled and sliced 1/2 lb. smoked ham, diced 1/2 lb. fresh kale, broccoli rabe or turnip greens, chopped 1 medium onion, sliced 1 can (15.5 oz.) Goya Small White Beans or Goya Cannellini Beans, undrained 1/2 tsp. Goya Adobo All-Purpose Seasoning with Pepper 1 packet Goya Sazón without Annatto Directions 1. In a large pot on medium high, combine Cubitos En Polvo, water, chorizo, potatoes, turnips, ham, greens and onion. Bring to a boil, reduce heat and simmer, uncovered for 50 minutes. 2. Stir in beans, adobo and sazón. Simmer, covered, for 10 minutes, or until potatoes are tender. Serves 6 From: www.goya.com/english/recipes/recipe.html?regionID=5&recipeID=19&recipeCatID=6Sazon: www.recipezaar.com/library/getentry.zsp?id=765 |
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Post by braided-rug on Feb 25, 2008 13:58:22 GMT 10
Next on my "to-try" list.  Chorizo and pesto risottoYou can replace chorizo sausages with salami or any cooked spicy sausages. 2 cloves garlic 50g butter 2 cups Arborio rice 5 cups hot chicken stock 2 chorizo sausages 3 tablespoons basil pesto ½ cup grated Parmesan cheese Crush garlic, peel and chop finely. Melt butter in a large frying pan. Cook garlic and rice for one minute. Slowly stir in hot stock, one cup at a time, stirring continuously until all stock is absorbed and rice is tender. Slice chorizo finely. Stir chorizo and pesto through hot risotto. Serve immediately with parmesan cheese. Serves 6 From: www.nzww.co.nz/food/story.cfm?storyID=3634171 |
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Post by braided-rug on Feb 25, 2008 16:11:10 GMT 10
This one I have printed as well. Chorizo and Lemon Risotto1 onion 2 cloves garlic 1 long red chilli 50g butter 1 teaspoon hot smoked paprika 2 cups Arborio rice 5 cups hot chicken or vegetable stock 1 preserved lemon 2 chorizo sausages ¼ cup chopped parsley Peel onion and chop finely. Crush garlic, peel and chop finely. Cut chilli in half, remove seeds and chop chilli finely. Heat butter in a large frying pan. Add onion, garlic, chilli and paprika. Stir often until onion softens. Add rice and cook for 2-3 minutes, or until rice turns white. Add one cup of stock and cook risotto, uncovered, stirring often. Gradually add remaining stock until all the liquid is absorbed and rice is tender. Remove skin from lemon and chop rind finely. Discard flesh. Slice sausages finely. Stir lemon rind and sausages through rice. Cover and leave for 5 minutes. Serve risotto sprinkled with chopped parsley. Serves 6 www.nzww.co.nz/food/story.cfm?storyID=3675601 |
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Post by braided-rug on Feb 25, 2008 16:31:23 GMT 10
Chorizo Wraps 1 head cos lettuce 2 carrots 2 courgettes 150g chorizo sausages 4 naan bread 1 cup aioli ½ cup sweet chilli sauce Wash lettuce and pat dry. Slice finely. Peel carrots and grate finely. Wash courgettes and grate finely. Slice sausages into thin lengthwise strips. Warm naan according to packet instructions. Mix aioli and sweet chilli sauce together. Spread aioli mixture over the naan bread. Divide lettuce, carrot, courgette evenly among naan. Roll up and cut in half. Makes 8 From: www.nzww.co.nz/food/story.cfm?storyID=3666616 |
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Post by braided-rug on Feb 25, 2008 16:42:31 GMT 10
Chorizo ChimichangasFor this Mexican dish, you’ll find chorizo in the deli section at most supermarkets or substitute them with spicy sausages. 3 chorizo sausages 400g can chopped Italian tomatoes 35g packet taco seasoning mix 8 soft burrito tortillas 2 tablespoons oil ½ iceberg lettuce ½ cup spring onions 1 cup grated tasty cheese ¼ cup chilli jam Chop chorizos roughly and place in a frypan with tomatoes and taco seasoning. Bring to the boil and simmer for four to five minutes. Place two tablespoons of chorizo mixture in the centre of each tortilla. Roll into a parcel. Heat oil in a frypan and shallow-fry tortillas, turning often to brown all sides. Slice lettuce finely. Wash spring onions and slice finely. Serve chimichangas with lettuce, spring onions, cheese and chilli jam. Makes 8 From: www.nzww.co.nz/food/story.cfm?storyID=3658416
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Post by braided-rug on Mar 6, 2008 20:57:05 GMT 10
This one I have printed as well. Chorizo and Lemon Risotto1 onion 2 cloves garlic 1 long red chilli 50g butter 1 teaspoon hot smoked paprika 2 cups Arborio rice 5 cups hot chicken or vegetable stock 1 preserved lemon 2 chorizo sausages ¼ cup chopped parsley Peel onion and chop finely. Crush garlic, peel and chop finely. Cut chilli in half, remove seeds and chop chilli finely. Heat butter in a large frying pan. Add onion, garlic, chilli and paprika. Stir often until onion softens. Add rice and cook for 2-3 minutes, or until rice turns white. Add one cup of stock and cook risotto, uncovered, stirring often. Gradually add remaining stock until all the liquid is absorbed and rice is tender. Remove skin from lemon and chop rind finely. Discard flesh. Slice sausages finely. Stir lemon rind and sausages through rice. Cover and leave for 5 minutes. Serve risotto sprinkled with chopped parsley. Serves 6 www.nzww.co.nz/food/story.cfm?storyID=3675601DH made this without a preserved lemon. I hope to post recipe soon. |
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Post by braided-rug on Apr 21, 2008 13:01:52 GMT 10
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Post by braided-rug on Jul 28, 2008 12:10:55 GMT 10
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Post by braided-rug on Jul 31, 2008 16:41:21 GMT 10
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Post by braided-rug on Aug 24, 2008 16:49:48 GMT 10
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