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Chorizo

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FOOD
October 18, 2012
Makes about 4 cups of raw chorizo 2 pounds ground pork 5 garlic cloves, minced 1 tablespoon canela (Mexican sugar) or packed light brown sugar 1 1/2 tablespoons dried oregano 1 tablespoon kosher salt 1 tablespoon smoked paprika 2 to 3 teaspoons ancho chile powder 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 to 1 teaspoon cayenne pepper 1 1/2 tablespoons red...
NEWS
April 19, 2012 | By Maureen Fitzgerald, INQUIRER FOOD EDITOR
Here is an excerpt from the blog, "My Daughter's Kitchen. " Right off the bat, I have to confess this is not a bargain recipe. Not with scallops at $16.99 a pound and chorizo at $8 a pound. But it does fill the other requirements of the blog: It's simple, quick and delicious. Once it awhile, you have to splurge and treat yourself to something special. And sometimes it is worth paying a little more for such great ingredients to produce the result: a wonderful and convenient dinner.
NEWS
June 21, 2012
2 1/2 pounds Idaho potatoes 1 medium yellow onion 2 celery ribs 5 medium bulbs spring garlic 5 quarts water 1/2 pound loose fresh chorizo   1. Peel and halve the potatoes. 2. In a large pot, lightly saute the onions, celery, and garlic until soft. Season with salt and white pepper. 3. Add the potatoes and water and bring to a boil. Lower heat to a gentle simmer and cook until the potatoes are just tender. Use the tip of a thin-bladed knife to check the potatoes.
FOOD
August 1, 1990 | By Stella M. Eisele, Special to The Inquirer
They are called pizzas, but many have no cheese. And no sauce. They are even called pizzas when they have no tomatoes at all. These hybrid pies are topped with wine-soaked escargot, kiwi-laced ricotta, grilled lamb with yogurt sauce, and a burgeoning list of trendy toppings limited only by the creator's imagination. And available ingredients. "There seems to be no end to what people will conjure up to put on their pizza. Seems like it's whatever is left over in the refrigerator," said John Correll, president of a Michigan-based consulting firm.
FOOD
February 7, 2013
Fanny Go's Egg Rolls . . . 2 Roasted Pork Tenderloin With Black Bean-Chorizo Ragu . . . 3 Chef Michael Santoro's Bouillabaisse . . . 4 Michael Santoro's Rouille . . . 4
NEWS
May 24, 2012
1 1/2 pounds ground pork 4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled 2 slices of bacon, finely chopped 1/4 cup olive oil 1/4 cup minced shallots 2 tablespoons chopped parsley 2 teaspoons fresh thyme leaves 1 teaspoon ground cumin 1 cup mayonnaise 2 chipotle chiles in adobo sauce 4 hamburger buns, toasted   1. In a large bowl, mix ground pork, chorizo,...
NEWS
May 3, 2012 | Wires
1 tablespoon plus 2 teaspoons olive oil 1 pound Mexican pork chorizo, skins removed 1 white onion, diced 6 cloves garlic, minced 1 tablespoon each: ground ancho chili, sweet paprika 2 teaspoons ground cumin 1 teaspoon ground chipotle pepper 1/2 teaspoon each: thyme, ground allspice 1/8 teaspoon ground cloves 1 teaspoon salt 2 pounds boneless, skinless chicken breasts, cubed 1/2 cup...
FOOD
January 8, 2016 | Craig LaBan, Food Critic
On the wide spectrum of Mexican options now available in Philadelphia, from the taquerias of South Philly to the high-end nuevo polish of Distrito, Cafe Ynez on Washington Avenue sits somewhere in the middle. The cheery midcentury American decor, with its turquoise accents and boomerang-patterned tables, reflects a love of diners drawn from owner Jill Weber's Midwestern childhood. The brunch-centric menu speaks to the notion of midday comforts, too, especially appealing to the growing neighborhood around the old Graduate Hospital and Point Breeze.
FOOD
July 8, 2016
Guess from these photos where Inquirer restaurant critic Craig LaBan ate this week. (Answers below.) 1. The best fried chicken in the region? 2. Tacos al Pastor on housemade tortillas. 3. Rigatoni carbonara with cauliflower and housemade chorizo. For a fresh serving of Craig's Crumb Tracker quiz, join him 2 p.m. Tuesdays on his online chat: inquirer.com/ labanchats Answers: 1. Henri's Hotts Barbeque (1003 E Black Horse Pike, Hammonton, NJ 08037)
NEWS
June 17, 2007
What we like: Mole poblano (chicken in a spicy brown sauce), and queso fundido with chorizo (melted cheese with spicy sausage). What it offers: Customers who sit down for a taste of the Mexican food at Pancho Villa Mexican Grill won't find the kind of Americanized cuisine that translates into a crunchy taco. This bright and cheery restaurant specializes in "authentic" Mexican food, owner Luis Marin said. That means no taco salad with a glop of sour cream on top. What it does mean is comforting, spicy and flavorful cuisine served in a setting named for a Mexican revolutionary and folk hero.
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FOOD
July 8, 2016
Guess from these photos where Inquirer restaurant critic Craig LaBan ate this week. (Answers below.) 1. The best fried chicken in the region? 2. Tacos al Pastor on housemade tortillas. 3. Rigatoni carbonara with cauliflower and housemade chorizo. For a fresh serving of Craig's Crumb Tracker quiz, join him 2 p.m. Tuesdays on his online chat: inquirer.com/ labanchats Answers: 1. Henri's Hotts Barbeque (1003 E Black Horse Pike, Hammonton, NJ 08037)
FOOD
January 8, 2016 | Craig LaBan, Food Critic
On the wide spectrum of Mexican options now available in Philadelphia, from the taquerias of South Philly to the high-end nuevo polish of Distrito, Cafe Ynez on Washington Avenue sits somewhere in the middle. The cheery midcentury American decor, with its turquoise accents and boomerang-patterned tables, reflects a love of diners drawn from owner Jill Weber's Midwestern childhood. The brunch-centric menu speaks to the notion of midday comforts, too, especially appealing to the growing neighborhood around the old Graduate Hospital and Point Breeze.
FOOD
July 31, 2015 | Craig LaBan, Inquirer Restaurant Critic
Some of the best food in Ocean City is far from the tourist boardwalk - and considerably spicier, too. Cinco de Mayo, despite its humble setting on a quiet stretch of West Avenue, is one of our favorite go-to restaurants on the island. The colorfully muraled dining room (just down the street from hoagie standby Voltaco's) is a great example of the authentic Mexican flavors that have been flourishing up and down the Jersey Shore in recent years. Owner-chef Roberto Marroquin, who got his start at Cousin's Italian restaurant a quarter-century ago (and then went on to own a pizza shop in Galloway)
TRAVEL
July 7, 2014 | By Bob Ecker, For The Inquirer
MILWAUKEE - It was the best of times, it was the wurst of times. One minute I'm high-fiving cheering people in the stands, and the next thing I know, I'm a bum. Ah, the life of an athlete - or at least one wearing a giant foam costume for a day. Klement's, the well-known Milwaukee sausage maker, sponsors the nightly "Sausage Races" at Miller Park, home of the Milwaukee Brewers, always in the middle of the sixth inning. This night, I was in it. With one out in the sixth, I donned "Frank," the Hot Dog outfit.
FOOD
February 7, 2013
Fanny Go's Egg Rolls . . . 2 Roasted Pork Tenderloin With Black Bean-Chorizo Ragu . . . 3 Chef Michael Santoro's Bouillabaisse . . . 4 Michael Santoro's Rouille . . . 4
FOOD
October 18, 2012
Makes about 4 cups of raw chorizo 2 pounds ground pork 5 garlic cloves, minced 1 tablespoon canela (Mexican sugar) or packed light brown sugar 1 1/2 tablespoons dried oregano 1 tablespoon kosher salt 1 tablespoon smoked paprika 2 to 3 teaspoons ancho chile powder 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 to 1 teaspoon cayenne pepper 1 1/2 tablespoons red...
FOOD
October 18, 2012
Makes 4 servings 5 tablespoons extra-virgin olive oil, divided 6 cloves garlic, 2 minced and 4 thinly sliced 1 small yellow onion, thinly sliced Kosher salt 3/4 teaspoon smoked sweet paprika 1 cup seeded and diced fresh tomato or one 14 1/2-ounce can diced tomatoes, drained 1 cup dry white wine 6 ounces Spanish-style chorizo, cut into 3/8-inch pieces (1 1/4 cups) 3 sprigs fresh thyme 4 pounds mussels, scrubbed and debearded 1 baguette, cut on the diagonal into 1/2-inch slices Freshly ground black pepper 1. Combine 3 tablespoons of the olive oil and the minced garlic in a small bowl and set aside.
FOOD
October 18, 2012 | By Joyce Gemperlein, For The Inquirer
I'm pushing chorizo, the in-your-face paprika-laden sausage, to the top of my list of dearly beloved pork products. My only hesitation is a reluctance to betray bacon, for which I had a fervor decades before it was, like cupcakes and balsamic vinegar, marketed into a cliche. Let me note that, after a few minutes of horror, I, too, have rejected as hogwash recent propaganda from a pork advocacy group in England that the world will run short of pork - bacon was stressed in the stories to induce panic and hoarding - next year due to bad weather this year.
NEWS
June 21, 2012
2 1/2 pounds Idaho potatoes 1 medium yellow onion 2 celery ribs 5 medium bulbs spring garlic 5 quarts water 1/2 pound loose fresh chorizo   1. Peel and halve the potatoes. 2. In a large pot, lightly saute the onions, celery, and garlic until soft. Season with salt and white pepper. 3. Add the potatoes and water and bring to a boil. Lower heat to a gentle simmer and cook until the potatoes are just tender. Use the tip of a thin-bladed knife to check the potatoes.
NEWS
May 24, 2012
1 1/2 pounds ground pork 4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled 2 slices of bacon, finely chopped 1/4 cup olive oil 1/4 cup minced shallots 2 tablespoons chopped parsley 2 teaspoons fresh thyme leaves 1 teaspoon ground cumin 1 cup mayonnaise 2 chipotle chiles in adobo sauce 4 hamburger buns, toasted   1. In a large bowl, mix ground pork, chorizo,...
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