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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Ungraded Local Farm Eggs There is No Alternative

On February 13, 2012, in Food, by Chris Baccus
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Saturday’s Coppell Farmers Market was freezing cold in the low 30s with heavy wind, but that didn’t stop me from stopping by for some local groceries including eggs.

One of my favorite ingredients to get local are eggs.  There is no alternative.  Store bought eggs look like they come from a factory with each egg mimicking the others in shape and size.

“Yard Eggs” are eggs from small family farms or gardeners who raise chickens and have more than their family needs.  They come in a variety of shapes and colors, my favorite being the bluish-green eggs that look like colored Easter Eggs in need of no vinegar dye.

The yolks are bright, bright yellow and hold their shape firmly.  Store-bought eggs have sat around longer since they were packed in a factory and shipped from another part of the country and then stocked by the store.

This blog show the difference in quality quite nicely, if you are interested in an unscientific comparison: The Egg Experiment.

If you want better tasting eggs go local and buy some like the ones I found from Hiram Farms in Willspoint, TX.

 

For those who do not know, I also write a blog reviewing taco stands located at gas stations – gasstationtacos.com.  To support the blog, I also maintain the @GasStationTacos Twitter account where I get a few new followers each week. One follower I noticed had competed on American Idol Season 10 and also does a food blog.  I checked out the blog and noticed a few recipes worth trying.  This is the first recipe.

The original recipe is for Rotisserie Chicken Tostadas with Black Bean Corn Salsa from the blog Sarah’s Musical Kitchen. I modified it a bit since I prefer tacos to tostadas and skipped the layer of salsa for a few drops of hot sauce. The hot sauce I used is Swat Sauce I picked up last December in Ferndale, Michigan at The Fly Trap restaurant.

Saturday morning I went to Coppell’s Farmers Market and bought some corn and flour tortillas from Two Chefs. This recipe put the fresh corn tortillas to good use, plus the easy avocado sauce (1 avocado, 1/2 cup sour cream and a dash of garlic powder) is such a brilliant idea I’m sure I’ll use for other recipes and would be amazing on a hamburger.

So go ahead and give this simple recipe a try.  My wife really enjoyed it and said it was better than anything she’s ever had at Urban Taco.

For the full recipe: Rotisserie Chicken Tostadas with Black Bean Corn Salsa

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Pad Prik King

On October 23, 2011, in Recipes, by Chris Baccus
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One of my favorite Thai dishes is a recipe called Pad Prik King. You can use any kind of meat or do it vegetarian with tofu or a blend of additional vegetables. Here I used chicken from Windy Meadows Family Farm.

The recipe below I found doing a Google search as I was looking for something to do with a bag of green beans I bought at the Coppell Farmer’s Market yesterday. A couple recipes called for a Pad Prik King pre-made sauce. I eventually found a recipe where I made some minor changes making it work with ingredients I already had. Best of all it turned out perfect.

Pad Prik King
Serves 4

1 lb boneless, skinless chicken cut into bit-sized pieces
2 cups green beans
2 tablespoons sesame oil
2 tablespoons curry paste (yellow or red)
1 cup water
2 teaspoons sugar
1/2 teaspoon fish sauce
2 teaspoons julienned kaffir lime leaves

Heat the oil in a wok and add curry paste. Let the paste cook for about 2 minutes to bring out the flavor and add the chicken cooking for 5 minutes on medium-high heat stirring often. Add green beans and cook for 2 minutes. Add water, sugar and fish sauce and let it all cook for another 3 minutes and add kaffir lime leaves at the end cooking for another minute.

Serve with rice.

Source: Thai Food Cooking with Jam