Chorizo sausage is a great idea on paper, but it’s often a lousy idea in plastic. You’d think Mexican (or Spanish) spices and ground pork would be hard to mess up. Yet every time I bite into the grease-laden, second-class meat product from a plastic wrapper that passes for chorizo at my local supermarket, the maker finds new and exciting ways to disappoint me. That’s part of the reason I got my mitts on a Cabela’s Pro Series motorized meat grinder. The other was so I can make my own pepperoni, Christmas breakfast sausage, and ground bacon burgers, but that’s at least two other stories.
While you’re there, take a look around. Cookstr does a great job of organizing some of the best cookbooks in the world and giving you quick access to their recipes on one easily searchable website. You can look recipes up by chef, ingredient, or recipe title. Each recipe also has stats for difficulty, prep time, and relative cost, to boot. The nutritional breakdown listed with the recipes is great information. It will not, however, assuage your guilt when you overindulge. You’ll just have to suck that up on your own, cupcake.
Kim and Sean McDaniel of Gourmet Texas Pasta have taken the idea of handmade, artisanal pasta and married it to spice, with incredible results.
That would be cochinita pibil, the closest thing there is to a State Dish of Yucatán. Here’s a recipe for making it in a slow cooker.
The fact that these super hots are SO hot shouldn’t frighten you away from cooking with them. Aside from their heat, these peppers bring an incredible flavor that you won’t get elsewhere.
One of our readers asked about using green guajillo chiles, and how to get them to ripen this late in the season. Dave DeWitt to the rescue!
Over Labor Day weekend, James Beck of eatmoreheat.com concocted a seriously hot take on mac ‘n cheese. If you’re going to encourage cardiac arrest, you may as well spice it up a bit, right?