Basque Chorizo Pizza Recipe Recipe For Banana

CHORIZO SUPREME PIZZA

Steps:

• Heat oven to 425ºF.
• Cook chorizo in large skillet on medium heat 5 to 7 min. or until done, stirring occasionally; drain. Add red peppers and onions; cook 3 min., stirring occasionally. Stir in mushrooms and jalapeño peppers; cook 4 to 5 min. or until mushrooms are tender.
• Place pizza crust on baking sheet; brush edge with oil. Spread crust with sauce; top with 3/4 cup cheese, chorizo mixture, tomatoes and remaining cheese.
• Bake 12 to 14 min. or until crust is golden brown and cheese is melted. Sprinkle with cilantro.

BASQUE CHORIZO

Steps:

• Put sausage grinding tool, large and medium cutting plates, grinder knife, and meat hopper in the freezer.
• Cut pork shoulder into approximately 1-in. cubes and put in a very large bowl. Add wine and all seasonings to pork shoulder and toss to coat thoroughly, then spread on 2 rimmed baking sheets. Cut fat into 1-in. cubes and put in a medium bowl. Freeze both shoulder and fat until semifrozen, about 2 hours. (Keep meat semifrozen for duration of recipe; otherwise it won't grind easily).
• Assemble grinder and attach to stand mixer following manufacturer's instructions, making sure the chilled grinding tool is fully inserted (you have to twist it in). Grind fat through large grinding plate, a few chunks at a time, into a medium stainless steel bowl. Fat should fall crisply and cleanly out of the grinder; if it smears, it's too warm (return fat to freezer).
• Transfer half of pork shoulder to a large bowl; keep remaining half of shoulder frozen. Grind pork through large grinding plate, a few chunks at a time, back onto its baking sheet and return to freezer. Change to medium plate and grind remaining half of pork onto another baking sheet or large bowl.
• Mix both grinds of pork together with fat, using two large forks and breaking up any clumps of fat.
• Form a small patty from meat and fry in olive oil in a small pan over medium heat to test seasonings. Taste and adjust salt and spices accordingly. If you would like the flavors to mellow, cover bowl with plastic wrap and chill 24 hours before continuing; for a spicier sausage, proceed with the recipe.
• Continue forming patties, or make sausages by stuffing meat into casings. To stuff meat into casings, put grinding mechanism, meat hopper, and ground meat back in freezer. Flush casings with warm water using a small funnel inserted in one end of casing (do this in a clean sink). Soak casings in warm water at least 30 minutes and up to 1 hour.
• Follow manufacturer's instructions for assembling stuffer and attaching to mixer, using the medium-size horn and greasing it with butter or lard. Push casings all the way onto the horn in one long piece, as though you were putting on a stocking. Knot the end of the casing. Take out 1/4 of meat from freezer and keep rest in freezer as you work (if it warms up, it will gum up the machine and won't have as nice a texture when cooked).
• Guide meat into casings so it packs tightly and firmly and let finished sausages coil into a bowl. As each reaches the length you like--about 6 to 8 inches and slim is standard for this chorizo--twist it into an individual sausage link or tie off with kitchen twine. Prick any air holes with a sharp toothpick.
• Freeze sausages or patties at this point, or cook. For sausages: Grill over indirect 300° heat or pan-cook over medium heat until they're plump, browned, and shiny (an instant-read thermometer inserted lengthwise reads 145°). For patties: Grill or pan-cook until crisp-edged and browned.
• * A good one-stop shopping source for the paprikas in this recipe is spanishtable.com. Pre-order back fat and hog casings from a butcher shop.
• Fresh chorizo keeps, chilled, up to 3 days; frozen in 2 layers of resealable plastic bags, up to 3 months. Cooked chorizo keeps 1 week; frozen, up to 5 months.
• Note: Nutritional analysis is per sausage.

BASQUE CHORIZO

Steps:

• Mix all ingredients in a container that you can refrigerate. Put in the fridge over night and mix again in the morning. Stuff into hog casings (or not). cook or grill to recommended temp (160 f ). Its easy to cut this recipe in half if you want just a little.
• Or you can sub wild game for the meat in any amount if you are a hunter.
• Just remember sausage needs a certain amount of fat for taste.

CHORIZO PIZZA BITES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
• Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
• Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
• Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
• Top with minced cilantro leaves.

BASQUE CHORIZO AND LENTIL SOUP

Steps:

• Place the lentils in a large soup pot.
• Add enough cold water to cover them by 3 inches.
• Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
• Cook the lentils for about 45 minutes.
• Add the potatoes, carrots, onions and green and red peppers, and cook for about 20 minutes longer, until the vegetables are fork-tender.
• Cut each chorizo in half, and serve 1 piece to a bowl.
• Season to taste with salt, and serve.

CHICKEN AND CHOURICO PIZZA

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Prepare a pizza pan with olive oil and flour.
• Heat 2 teaspoons olive oil in a skillet over medium heat; cook the chicken in the hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Set aside.
• Dust a flat working surface with flour. Roll the pizza dough out to the size of your pizza pan. Place dough on the prepared pan.
• Stir the tomato sauce, 1 tablespoon olive oil, garlic, Italian seasoning, salt, and pepper together in a small bowl; spread evenly over the surface of the dough. Scatter, in order, the chicken, chourico, red onion, banana peppers, pizza cheese, and Parmesan over the tomato sauce mixture.
• Bake in the preheated oven on the middle rack until the cheese is lightly browned, about 20 minutes. Switch the oven setting to broil and cook another 5 minutes.