|11-28-2012, 07:37 PM||#1|
Major LCF Poster!
SCRUMPTIOUS Creamy Chorizo Sauce
I bought some dried (cured) Chorizo at CostPlus and have been craving a creamy saucy recipe to dip bread in, or poor over pasta, (low carb versions) or even dip things like zuccini spears, or chicken strips in. I couldn't find a recipe to satisfy my cravings, so I thought about what I wanted and cobbled it together. I have to say it came out as my cravings were dictating.
Creamy Chorizo Sauce
1 package of dried, or cured Spanish style Chorizo (2 sausages) diced
1 onion diced
2 tsp minced garlic
2 tsp chicken base (If you're unfamiliar with this product, it's like chicken bouillon paste, but way, way Better Than Bouillon-in fact that's the name of the brand I use-I buy it at Safeway or really any other store)
1/2 cup sun dried tomatoes
1/3 cup Sherry (I used Harvey's Bristol Cream)
1 cup cream or half and half
1 tsp dried mustard powder
1-2 tsp ground black pepper
1-2 tsp dried basil
pinch of ground nutmeg (I have a nutmeg grinder, so I used a few grinds of nutmeg)
1/4-1/2 cup water (or more if you want your sauce a little thinner)
Heat chorizo in pan about medium heat to release the fat from the sausage. Remove with slotted spatula from pan into a bowl. If there's more than about a tablespoon of fat in pan, remove so you can cook your onions in about a tbsp of the chorizo fat. Cook till tender.
Push the onions to the perimeter of the pan and place garlic in center to cook a bit before incorporation in onions. When garlic has cooked for about a minute, add chicken base, stir into onions.
Add sun-dried tomatoes, then after mixing in add Sherry. Light on fire in pan to cook off alcohol. (I love this part!)
When the flame is gone add cream and add chorizo back in, and cook till heated. Then add the rest of the seasonings, adjusting to taste, add water to desired consistency.
This recipe took a little over 30 mins. from start to finish and it tasted so rich and tasty! I didn't put salt in the recipe, because our Chorizo was so salty that it didn't need it. But if at the end of cooking time it tastes a little "flat" you might need to add a bit of salt.
We dipped bread in it and it was divine! It would be yummy over pasta too. Sorry I don't have a picture, we scarfed it so fast that I didn't even think of taking a photo lol.
my journal is http://www.lowcarbfriends.com/bbs/we...e-excrite.html
"The chief cause of unhappiness and failure is trading what we want most for what we want at the moment."
"Our perception gathers proof that our beliefs are right."
Last edited by Kattbelly; 11-28-2012 at 07:43 PM..
|12-01-2012, 04:13 PM||#7|
Senior LCF Member
Join Date: Feb 2011
Location: Minneapolis, MN
Start Date: January 2011
What does Chorizo look like? Can anyone recommend a good brand to buy for this recipe? I've never cooked with it before but have had it and like the flavor a lot. (Unfortunately I don't have a CostCo membership.)
If I get it figured out, I might try this over roasted eggplant. Have an eggplant that needs to be used, and it's taunting me, big and bland, from the fridge.
|12-01-2012, 04:41 PM||#8|
Major LCF Poster!
You don't have to use the cured chorizo, any hard sausage would work. Those slim whole salami-style sausages would work if you can't find the Spanish chorizo. Even a whole pepperoni that you could cut up would work. I got my chorizo at Cost Plus, not Costco if that helps.