Colombian Chorizo Skewers With Cilantro Pesto Anticuchos De Chorizos Recipes

COLOMBIAN CHORIZO SKEWERS WITH CILANTRO PESTO ...

Steps:

• In a food processor, puree the parsley and cilantro with the extra virgin olive oil. Add in the garlic, pumpkinseeds, and cheese and pulse. Season with lime juice and salt. Set aside. Skewer 3 slices of chorizo lengthwise. Grill the anticuchos (chorizo skewers) till heated through, for approximately 1 minute on each side. Serve with the cilantro pesto. This recipe yields 6 servings. Description: "(Anticuchos De Chorizos)"

BIFE DE CHORIZO

Steps:

• Season the steak with salt and pepper to your liking. Cut steak into 4 equal pieces. Place it over the grill for 9 minutes total or to your degree of doneness.
• The secret is making the beef is knowing when the grill is hot. The best way to find out is to place your hand about 2 centimeters over the grill and count to ten.

STICKY CHICKEN & CHORIZO SKEWERS

Steps:

• Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour ¾ of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.
• To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.
• Knock the dough back and divide into 16 small balls about 140g each. Roll each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the barbecue, wrapped in foil.
• Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.
• With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.

CHORIZO - COLOMBIAN STYLE

Steps:

• The casings:.
• 1. Soak the hog casings in 4 cups tepid water (90 degrees to start) overnight in the fridge. Some sausage experts may disagree but I soak the casings overnight and then, prior to stuffing them, I add about 1 tablespoon of cider vinegar per cup of water (4 tbs. in this case) and let the casings soak for the final 15 minutes. I have found that the vinegar makes the casings more pliable and translucent.
• 2. Rinse the casings thoroughly inside and out (simply slide the end of the casing over your faucet and run water through). Begin stuffing right away since the casings may become tough or burst if you let them dry too much.
• The stuffing:.
• 1. Cut the pork meat and the pork belly into very small cubes (approximately ¼ inch). This is the longest and most tiring part but don't be lazy; the more uniform your cubes are, the better the mixture will blend and the more evenly your chorizo will cook. Please, do not grind the meat!
• 2. Put the cubed meat in a large bowl and mix it well.
• 3. Add the finely chopped cilantro and green onions and mix well.
• 4. Add the rest of the ingredients (minced garlic, oregano, salt and vinegar). Mix well with your hands.
• 5. Finally, start adding the water gradually and mixing it with your hands. I normally add two cups, mix it and then add more water until the mixture becomes sticky but not runny. Continue to hand-mix for approximately ten minutes to make sure that the water is fully incorporated into the mixture.
• 6. This is where some other experts may also disagree but I let the stuffing mixture sit in the fridge overnight, covered. I honestly think that this allows all of the flavors to really soak into the meats and bring out the unique Colombian flavor in the chorizos.
• 7. Tie one end of the casing in a knot. I don't like to use thread because it gets stuck between my teeth. Stuff the casings and tie the other end. To make the links, I simply twist the stuffed casing two or three times every six inches or so (up to you on the link length). Stuffing is one of those trial-and-error kinds of things. Too tight and you may burst the casing as you twist it into links; too loose and your chorizo will get all wrinkly and have air pockets all over the place. I usually stuff one end of the casing fairly full and then very lightly at the other end. This way, I can start twisting from the heavy end, twist and allow the mixture to move along the length of the casing and fill in the light end. (Boy, I hope that made sense!).
• 8. After the links are done, use a pin or needle to poke three or four holes on each side of the link. This prevents bursting while cooking.
• 9. The final step is yet one more with which the experts may disagree. However, I most assuredly remember that all of the restaurants I visited as a child that served chorizo, cured the links for approximately three days. My "curing" consists simply of hanging the chorizos as horizontally as possible from hooks around the bay window frame in my butler pantry. If you decide to cure them, make sure that you place paper towels or newspaper on the sill to catch the drippings. Allowing the chorizos to dangle vertically will probably result in the twisted links unraveling somewhat.
• 10. Storage: My family loves chorizos so I really do not have to worry too much about storage. However, on the couple of occasions where I had to store a few links, they will keep perfectly in the refrigerator for up to 20 days. I have also frozen some of them and have had no problems thawing them out and using them normally.
• Cooking:.
• 1. My favorite cooking method is to put the links in a frying pan with enough water to reach about half way up the prone link. Turn your burner to low and allow the chorizo to cook slowly until all the water has evaporated, turning occasionally so all sides cook evenly. After the water has evaporated, the chorizo will look kind of whitish and opaque. Continue to fry until dark brown. The fat from the chorizo mixture will escape through the pin holes and will provide enough of a frying medium so that you do not have to add oil or any other frying agent.
• 2. Other methods include cooking them over charcoal, on your gas grill, boiled, skewered over a wood fire and, of course, cut into chunks as part of lentil soup and other dishes. Whatever method you choose, remember that chorizo should be cooked slowly and gently to avoid bursting the casings. Please come back in the future as I plan to soon upload my recipe for "sancocho" which, of course, includes lots of chorizo.

CHORIZO AND CHICKEN SKEWERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.
• Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
• Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

CHORIZO AND HALLOUMI SKEWERS

Steps:

• Preheat a BBQ plate or chargrill to a medium heat; cook chorizo for 1 minute on each side; combine the lemon zest, parsley and garlic in a small bowl and set aside; thread the chorizo, halloumi and olives onto the skewers and brush the skewered ingredients with oil.
• Cook the skewers, turning them occasionally, for 4-5 minutes or until the chorizo and halloumi are browned and heated through.
• Sprinkle the skewered Chorizo and Halloumi with the lemon mixture and serve.

GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE

Steps:

• Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
• Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
• Prepare the chimichurri dipping sauce:
• Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
• Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
• Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.