Pot & Cover

this stuff is addictive... we were going to have something else for dinner, left overs that were delicious...but got to talking about this and couldn't resist 1 onion chopped, 3 cloves garlic minced, sweated in 3 tbs butter (don't season with salt as the chorizo is very salty)  add  tsp red pepper flakes, 1/4 tsp cayenne, 1/4 tsp cumin and fry spices a bit I did this ahead of time last night, while E.M. was at the store and he could smell it coming up the stairs...so yummy all by itself 3/4 lb shrimp, peeled/deveined 8 oz chorizo 3/4 cup white wine 1&1/2 cup chicken broth 1 TBS tomato paste 1/2 cup heavy cream The best french baquette you can find, split and spread with butter. I love the bread from Market Street after sauteing vegis, add chorizo and cook till rawness is gone, add tomato paste and fry a little, add wine and broth add shrimp (which I cut in half to make more bite size) and cook till tender finish with a large ...

Time for another batch of pesto 5 cups packed (homegrown) basil 1/4 cup walnuts 9 cloves garlic 1 cup parmesean 1 & 1/2 cup EVOO 1 tsp salt & 1 tsp pepper Pick, wash and dry basil (most time consuming part, but worth it) Blitz garlic and nuts in cuisinart (30 sec) add basil, s&p and drizzle EVOO till paste add parm and blitz 1 min. Freeze in ice cube trays or put in sealed jar, topped off with EVOO. I plan to have a large stash of this in my freezer at the end of the summer.  This is going to be a fantastically flavorful fall/winter :) Okay...now for the insane Chorizo Crack Sauce with mussels.  We came up with a funny, pointed name for this, but now I can't remember it.  Chorizo Crack with have to do.  This is the best sauce maybe of any kind I've ever had.  Bold enough?  It's up there with how much I love my chile verde...but much faster/easier. a St. Pauli Girl always is a good helpe...