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NEWS
By KATE SHATZKIN and KATE SHATZKIN,SUN REPORTER | July 16, 2006
This dish recently made a brief seasonal appearance at Bonefish Grill restaurants, including those in Owings Mills and Glen Burnie. Before starting, you'll need to soak eight untreated pieces of cedar plank, about 5 inches by 3 inches each, in water for at least three hours. WILD ALASKAN CEDAR PLANK SALMON WITH CHORIZO TOPPING MAKES 8 SERVINGS 8 7-ounce fillets wild Alaskan salmon CHORIZO TOPPING: 1 pound chorizo sausage 1 cup brown seasoned bread crumbs zest of 1 medium-size lemon BONEFISH LEMON-BUTTER SAUCE: 1 / 2 cup dry white wine 3 tablespoons lemon juice 1 / 4 cup heavy cream 2 teaspoons salt 10 tablespoons chilled unsalted butter To make chorizo topping: Cook sausage to well-done over a fire-burning grill, then refrigerate for 1 to 2 hours.
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ENTERTAINMENT
By Kit Waskom Pollard,
For The Baltimore Sun
| May 10, 2013
Federico Lopez is proud of the food of his hometown. That town, Mexico City, should be proud of him, too. With his wife, Maria, Lopez owns Fiesta Mexicana, a tiny, friendly Rosedale restaurant dedicated to cooking authentic Mexico City cuisine. As the capital of Mexico and the country's largest city, Mexico City draws culinary inspiration from the entire country. The resulting cuisine feels familiar to the American palate, but fresh. Diners will recognize the tortilla-plus-meat-and-sauce concoctions on their plates; it looks similar to the food at any run-of-the-mill Mexican place in America.
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NEWS
By Bill Daley and Bill Daley,Chicago Tribune | May 28, 2008
Consider this dish a Southwestern spin on a sloppy Joe. It's just as easy to make, especially if you buy commercially prepared salsa, refried beans and, of course, the soft flour tortillas. Use the Mexican variety of hot chorizo, which must be cooked. To crumble the sausage, cut down the casing with a sharp knife and use your fingers to pull out the meat. You can find chorizo at supermarkets and ethnic-food stores. Ground turkey or ground chicken are lower-fat alternatives to the ground beef.
NEWS
By Donna Pierce and Donna Pierce,Chicago Tribune | July 9, 2008
Should you decide to forgo the bread in this shrimp-salad sandwich, you'll be just as satisfied with this recipe as a main-course salad. I know this because I've become addicted to the salad since I first happened on the combination of sweet shrimp, spicy sausage and soft bitter greens about two months ago. The sandwich idea came about recently, after my friend began to reminiscence about France's Provence region and our first introduction to the delicious...
FEATURES
April 7, 1999
Here are the Spanish-to-English translations for words appearing in the excerpt from "Chato's Kitchen."* fiesta/party* ratoncitos/little mice* chorizo/sausage* barrio/neighborhood* hola/hello* mira/look* salud/to your healthReading WorkshopPub Date: 04/07/99
ENTERTAINMENT
By Kit Waskom Pollard,
For The Baltimore Sun
| May 10, 2013
Federico Lopez is proud of the food of his hometown. That town, Mexico City, should be proud of him, too. With his wife, Maria, Lopez owns Fiesta Mexicana, a tiny, friendly Rosedale restaurant dedicated to cooking authentic Mexico City cuisine. As the capital of Mexico and the country's largest city, Mexico City draws culinary inspiration from the entire country. The resulting cuisine feels familiar to the American palate, but fresh. Diners will recognize the tortilla-plus-meat-and-sauce concoctions on their plates; it looks similar to the food at any run-of-the-mill Mexican place in America.
FEATURES
By Gary Soto | April 7, 1999
Editor's note: A cool cat in East L.A. invites new neighbors -- a family of mice -- over for dinner. But Chato's guests ruin his plans when they bring along a surprising friend.While the cats were busy in Chato's kitchen, the mice were settling into their new home. They had set up a bottle cap for a bathtub, a chip of glass for a mirror, and their matchbox beds, all in a line.But they still remembered, as the sun began to drop behind the trees, that they should take a dish to Chato's house.
NEWS
By Bev Bennett and By Bev Bennett,Special to the Sun | April 14, 2002
In my household, doing income taxes is more a matter of swimming through them. The dining room table is so filled with receipts and forms that I'd have to excavate to find the surface. When taxes are done, I'm as relieved to get my eating space back as I am in completing the tax work. After carefully avoiding any crumb- or grease-producing foods for a week or two -- in case the Internal Revenue Service mistakes a grease spot for an income figure -- I'm ready to celebrate. My favorite post-tax meal is a brunch with all the gooey, crunchy, messy foods I had denied myself.
NEWS
By Donna Pierce and Donna Pierce,Chicago Tribune | July 9, 2008
Should you decide to forgo the bread in this shrimp-salad sandwich, you'll be just as satisfied with this recipe as a main-course salad. I know this because I've become addicted to the salad since I first happened on the combination of sweet shrimp, spicy sausage and soft bitter greens about two months ago. The sandwich idea came about recently, after my friend began to reminiscence about France's Provence region and our first introduction to the delicious...
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | January 22, 2003
We may be confronting cold fronts right and left these days, but I've already got a plan for what to do on one pretty day this spring. We'll pick up some grub from Burritos en Fuego in Fells Point, find a bench out on the pier and watch the boats cruise by. Now that's my idea of city living. Open less than six months, Burritos en Fuego is a wonderful new addition to Baltimore's carryout world, turning out fresh, delicious Mexican dishes quickly and at reasonable prices. Who could ask for anything more?
NEWS
By Bill Daley and Bill Daley,Chicago Tribune | May 28, 2008
Consider this dish a Southwestern spin on a sloppy Joe. It's just as easy to make, especially if you buy commercially prepared salsa, refried beans and, of course, the soft flour tortillas. Use the Mexican variety of hot chorizo, which must be cooked. To crumble the sausage, cut down the casing with a sharp knife and use your fingers to pull out the meat. You can find chorizo at supermarkets and ethnic-food stores. Ground turkey or ground chicken are lower-fat alternatives to the ground beef.
NEWS
By KATE SHATZKIN and KATE SHATZKIN,SUN REPORTER | July 16, 2006
This dish recently made a brief seasonal appearance at Bonefish Grill restaurants, including those in Owings Mills and Glen Burnie. Before starting, you'll need to soak eight untreated pieces of cedar plank, about 5 inches by 3 inches each, in water for at least three hours. WILD ALASKAN CEDAR PLANK SALMON WITH CHORIZO TOPPING MAKES 8 SERVINGS 8 7-ounce fillets wild Alaskan salmon CHORIZO TOPPING: 1 pound chorizo sausage 1 cup brown seasoned bread crumbs zest of 1 medium-size lemon BONEFISH LEMON-BUTTER SAUCE: 1 / 2 cup dry white wine 3 tablespoons lemon juice 1 / 4 cup heavy cream 2 teaspoons salt 10 tablespoons chilled unsalted butter To make chorizo topping: Cook sausage to well-done over a fire-burning grill, then refrigerate for 1 to 2 hours.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | January 22, 2003
We may be confronting cold fronts right and left these days, but I've already got a plan for what to do on one pretty day this spring. We'll pick up some grub from Burritos en Fuego in Fells Point, find a bench out on the pier and watch the boats cruise by. Now that's my idea of city living. Open less than six months, Burritos en Fuego is a wonderful new addition to Baltimore's carryout world, turning out fresh, delicious Mexican dishes quickly and at reasonable prices. Who could ask for anything more?
NEWS
By Bev Bennett and By Bev Bennett,Special to the Sun | April 14, 2002
In my household, doing income taxes is more a matter of swimming through them. The dining room table is so filled with receipts and forms that I'd have to excavate to find the surface. When taxes are done, I'm as relieved to get my eating space back as I am in completing the tax work. After carefully avoiding any crumb- or grease-producing foods for a week or two -- in case the Internal Revenue Service mistakes a grease spot for an income figure -- I'm ready to celebrate. My favorite post-tax meal is a brunch with all the gooey, crunchy, messy foods I had denied myself.
FEATURES
April 7, 1999
Here are the Spanish-to-English translations for words appearing in the excerpt from "Chato's Kitchen."* fiesta/party* ratoncitos/little mice* chorizo/sausage* barrio/neighborhood* hola/hello* mira/look* salud/to your healthReading WorkshopPub Date: 04/07/99
FEATURES
By Gary Soto | April 7, 1999
Editor's note: A cool cat in East L.A. invites new neighbors -- a family of mice -- over for dinner. But Chato's guests ruin his plans when they bring along a surprising friend.While the cats were busy in Chato's kitchen, the mice were settling into their new home. They had set up a bottle cap for a bathtub, a chip of glass for a mirror, and their matchbox beds, all in a line.But they still remembered, as the sun began to drop behind the trees, that they should take a dish to Chato's house.
ENTERTAINMENT
By Laura Rottenberg and Laura Rottenberg,SPECIAL TO THE SUN | March 6, 1997
Across the top of the menu at Mencken's Cultured Pearl is a single, cryptic line called Mencken's Law. It reads, "If A injures B under the pretext of saving or informing X, A is a scoundrel." Let's try to figure this out by using this review as an example: If I (let's call me "A") harm Mencken's Cultured Pearl (we'll call the restaurant "B") under the pretext of informing readers ("X") that the food is not very good, then I am a scoundrel. Hmm, I don't like the sound of that.But, it would be very difficult to hurt Mencken's booming business by informing the world that I've eaten a few less-than-stellar dishes there because, frankly, a lot of folks don't go there strictly for the food.
FEATURES
By Bev Bennett and Bev Bennett,Los Angeles Times Syndicate | June 22, 1994
Rice, beans and chorizo usually add up to a delicious, long-simmering stew or soup. However, the mix is also great served cold as a salad.As curious as it sounds, Rice, Bean and Chorizo Salad is a great dish. First of all, it transforms leftovers. Extra cooked rice, a half can of beans or bits of vegetables get a great makeover in this recipe. It's also relatively fast. For those who want a dish bursting with flavor but don't have two hours to cook it, this is the answer. It's convenient now when salad ingredients aren't abundant, as well as during the summer when it can be packed for picnics.
ENTERTAINMENT
By Laura Rottenberg and Laura Rottenberg,SPECIAL TO THE SUN | March 6, 1997
Across the top of the menu at Mencken's Cultured Pearl is a single, cryptic line called Mencken's Law. It reads, "If A injures B under the pretext of saving or informing X, A is a scoundrel." Let's try to figure this out by using this review as an example: If I (let's call me "A") harm Mencken's Cultured Pearl (we'll call the restaurant "B") under the pretext of informing readers ("X") that the food is not very good, then I am a scoundrel. Hmm, I don't like the sound of that.But, it would be very difficult to hurt Mencken's booming business by informing the world that I've eaten a few less-than-stellar dishes there because, frankly, a lot of folks don't go there strictly for the food.
FEATURES
By Bev Bennett and Bev Bennett,Los Angeles Times Syndicate | June 22, 1994
Rice, beans and chorizo usually add up to a delicious, long-simmering stew or soup. However, the mix is also great served cold as a salad.As curious as it sounds, Rice, Bean and Chorizo Salad is a great dish. First of all, it transforms leftovers. Extra cooked rice, a half can of beans or bits of vegetables get a great makeover in this recipe. It's also relatively fast. For those who want a dish bursting with flavor but don't have two hours to cook it, this is the answer. It's convenient now when salad ingredients aren't abundant, as well as during the summer when it can be packed for picnics.
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