A Perennial Kale

[hoodat]

Steve, you should be able to find chorizo in any Mexican market. I'm not sure if there's a difference between Mexican and Spanish chorizo.

 

[digitS']

I know where there is one , Hoodat.

Now, to just put together a shopping list. Better do that as a note on the fridge and over several days. I'm not very imaginative on the fly.

Do you suppose they'll have the spices for breakfast sausage? Nah. I just need to stop procrastinating and get to that store, too.

Steve

 

[ninnymary]

Steve, you should be able to find chorizo in any Mexican market. I'm not sure if there's a difference between Mexican and Spanish chorizo.

Hoodat, there is a BIG difference! Mexican chorizo will melt while the spanish one is hard like a pepperoni. You can slice the spanish one but not the mexican one.

Mary

 

[ninnymary]

I forgot to add that spanich chorizo is kind of hard to find. I find it a Trader Joe's but it comes in a package with 2 other types of spanish salume.

I would imagine Whole Foods would have it.

Mary

 

[digitS']

I know of a Trader Joe's!

Wikipedia says, "Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão). Due to culinary tradition and the cost of imported Spanish smoked paprika, Mexican chorizo is usually made with chili peppers . . ."

There is that idea of smoking peppers and using them to add smoky flavor to something else! I'm continuing to think about a stove-top smoker . . . if I knew that DW wouldn't come unglued if I filled the house with smoke :/. I could do the smoking on the deck but the whole idea of some of these smokers is that they can be used indoors .

Steve

 

[seedcorn]

Just watched part of Rachel Rays 3 in bag. Anyone make or eat Kale Pesto? Not fond of pesto as tastes like black licorice to me-hate black licorice.

 

[digitS']

Well, I suppose . . . just using the pesto in a soup, what do they call that? A base?

If you take the mean of "pesto" as just something that comes out of a mortar and "pestle" then you can make most anything into a pesto. Parsley pesto is one that I think I should be trying. Nuts, garlic, Parmesan cheese, parsley on pasta - that sounds good to me.

Kale - I guess.

Steve

 

[hoodat]

Back to the Mexican market where you should be able to find powdered smoked chipotle chilis. They are also available whole and dried. Making your own smoked peppers is a pain. You have to get the temp high enough to dry them out but not hot enough to cook them.

 

[digitS']

This smoked pepper should be at the spice shop, also. I could wait for Trader Joe's until I have some kale to go with the chorizo. Getting my priorities right . . .

One of those priorities would be whether to attempt smoking anything. Might be, just like everything, a matter of timing. I'd be smoking sweet peppers as an addition to barbeque sauce. Of course, that chipotle should be a good idea for some beef breakfast sausage.

Now, which ethnic group has beef breakfast sausage in their stores? Oh well, I know I can make that easy enough.

There is supposed to be a smoked paprika on the soopermarket shelf. Just trying for the smoke flavor in the bbq sauce. Sauce/sausage/perennial soup - must be some a "life's lesson" here somewhere!
Steve
My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already. ~ Dave Berry

 

[ninnymary]

Steve, why wait when you want a good, easy to make pizza?

Trader Joe's has all of the ingredients that you need. They have regular and whole wheat pizza dough already made for $1.19. They also have the manchego cheese, spanish chorizo, and the kale. Kale is pretty inexpensive also.

Here is the recipe to entice you!

Kale, Chorizo, and Manchego Pizza

1 bag (10oz.) chopped kale
1 lb. pizza dough
1 cup shredded manchego cheese
4 oz. Spanish-style (hard) chorizo, casing removed and thinly sliced.
salt and pepper to taste
1 tablespoon olive oil

1.Preheat oven to 500°

2. Bring water to boil and add kale and cook for 3 min. till tender.

3. Roll dough on floured surface into a 14-in. circle, letting it rest a few seconds between passes of the rolling pin so it will stretch. Lay dough a a floured baking sheet.

4. Sprinkle dough with manchego, chorizo, and kale. Season to taste with salt and pepper.

5. Bake until browned and puffed, 10-13 minutes. Drizzle with olive oil.

Mary (who's proud that she can use the "degree" symbol! and underline!)

 

[digitS']

Oh boy, Mary!

That's great! Seedcorn should see this, too!

I just need you to do all the heavy lifting for me .

Steve

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