Portuguese Kale and Potato Soup

On January 4, 2015, in Recipes, by Chris Baccus
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My wife bought me a new wood cutting board for Christmas and I found the perfect recipe to break it in.  It does make the vegetables more delectable than my bright green plastic cutting boards.  And while I don’t think I can attribute the new cutting board to this, but this recipe turned out amazing and maybe, just maybe, slicing the vegetables and chorizo on the new cutting surface may have played a small role.

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Besides exchanging gifts, the whole family exchanged germs too. The whole Christmas break was spent with a family of four sick people and what better way to get over an illness than a hearty warm soup.  Plus the addition of some spicy chorizo sausage in for good measure.

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Kale is helpful too and the starch in the potatoes helped to fill stomaches that weren’t feeling all too good to enjoy a large meal.  This dish also doesn’t use a lot of  ingredients but you wouldn’t know it with the abundant flavor it provides.

I found a simple recipe that at first I found too simple, but gave it a try and stuck to the recipe word for word. I’m glad I did.

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The soup doesn’t need any tweaking.  It has plenty of flavor and while I fought the desire to add some carrots or more onions, I decided to see how it went without my modifications.

My advice: Don’t mess with it.  Just make the recipe as is and enjoy a delicious soup.

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Full Recipe: [Portuguese Kale and Potato Soup]

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Chorizo Tacos

On February 13, 2012, in Featured, Recipes, by Chris Baccus
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These easy to make tacos are full of flavor and require very little preparation and cooking time.

The Chorizo I bought came from a local ranch called Rehoboth Ranch that sells at the Coppell Farmers Market.  The ingredients are simple including only pork, salt, paprika, ground pepper, garlic, and oregano.

I also used some locally made corn tortillas from Two Chefs, sold at the same market. I highly recommend their corn tortillas as they are the best I have found around Dallas.

Chorizo Tacos
Serves 3-4

1 lb Chorizo Sausage, remove casing and crumble
1/2 teaspoon cumin
1/2 teaspoon fresh ground pepper
1/2 red onion, finely diced
1/2 bunch fresh cilantro, rough chop
10 corn tortillas
1 lime
hot sauce (optional)
oil

Add about a tablespoon of olive oil to a saute pan and heat on medium-high.  Place crumbled chorizo into pan and add cumin and fresh pepper.  Let this cook, watching it and stirring it often. Keep cutting the chorizo into smaller bits and let the sausage get a bit burt in places.  This will add to the flavor and should take about 7-10 minutes.

Meanwhile heat some oil in a pan high enough to barely cover a tortilla.  Let it get hot enough, about 3 minutes.  Dip each tortilla in the oil separately and turning over quickly. This should only take about 5 seconds per tortilla and move the tortilla to a plate with paper towels and remove any excess oil.  Repeat with remaining corn tortillas.

Place a few tortillas on a plate and add about a 1/3 cup of meat and a small handful of cilantro and red onions.  Cut up a lime adding a couple wedges to each plate.

Serve with your favorite hot sauce for added flavor, like Valentina.

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Beef and Chorizo Chili Comes with a Kick

On February 13, 2009, in Recipes, by Chris Baccus
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This is a recipe from Cooking Light magazine that I had torn out of an issue years ago. The best part is a serving is only 325 calories, if you care about such things. I rarely do. I have my Wii Fit now, so I don’t have to worry about calories, right?

Calories aside, this chili recipe has a great bite from the chipotle chiles and chorizo sausage. Chorizo is probably one of my favorites, make sure you go to a good deli counter like Papa Joes.

Beef, Black Bean, and Chorizo Chili

10 servings (serving size: about 1 cup chili)

Ingredients
2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
1 1/2 pounds beef stew meat
1 1/2 cups chopped onion
4 garlic cloves, minced
1 (7-ounce) can chipotle chiles in adobo sauce
3 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon salt
2 teaspoons unsweetened cocoa
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup dry red wine
1/4 cup fresh lime juice
2 (14-ounce) cans less-sodium beef broth
1 (28-ounce) can whole tomatoes, undrained and chopped
2 tablespoons masa harina
2 (15-ounce) cans pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
Preparation
Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.

Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

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