While you`re waiting for your mail order supplies to arrive so you can move on to the fermented, semi-dry chorizo, here`s a recipe that will whet your appetite.
Stan Marianski`s recipe
http://www.meatsandsausages.com/sausage ... rgentinian for Argentinian chorizo, grilled (over charcoal is best), split in two (butterflied, "mariposa"), on a bun is great. Slap a little butter or mayonnaise on the bun, or chimichurri (recipe at all sorts of places, such as
http://www.food.com/recipe/chimichurri-21151 ) and you have a great lunch. The sandwich is called "chori-pan," short for "chorizo" - "pan" (bread), so what could be simpler?
Subtle ol` Stan has outdone himself. The beef/pork combination is good, seasoned simply. The wine "kicks it up" flavorfuly. This is completely unlike the Mexican and Spanish varieties of chorizo that we usually discuss here- - salt, pepper, garlic, sweet paprika, and red wine. It`s a fresh sausage, quick and easy to make, very tasty.
We first encountered chori-pan years ago at a little French bakery/bistro in Mooresville, North Carolina, La Patisserie- - - run by a Colombian family, of course. They import their chorizo from home. It`s a wonderful sandwich, very filling with a side salad. (
Something, I don`t know what, forced me to sneak back to the counter for a French pastry when nobody was looking.)
My home-made chorizo is, of course, better. I must have been under the influence of the pastry, at the bakery. If you have a little leftover ground pork from another recipe, swing by the local grocery and get a small amount of ground beef and some bacon. Make some Argentinian Chorizo, and see.
Duk
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