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-   -   Chourico (http://www.fornobravo.com/forum/f31/chourico-5944.html)

JoeT62 01-16-2009 08:37 AM

Chourico
 
1 Attachment(s)
Another simple one. Layer sliced chourico around some thinly sliced onions and garlic. Bakin in WFO. The onions will cook in the run off from the sausage.

DrakeRemoray 01-16-2009 11:08 AM

Re: Chourico
 
Please stop Joe, you are making me hunrgy...mussels, sausage, feta, posts about tuscany...stop!...

:)

Xabia Jim 01-17-2009 02:13 AM

Re: Chourico
 
Again, looks great....don't worry about Drake :-)

....do you mean Chorizo, the spanish sausage?

Archena 01-17-2009 06:51 AM

Re: Chourico
 
According to the ever accurate (note dripping sarcasm) Wiki, they are related but different. Chourico are Portuguese and are made with wine. Actually, the wine was the only real distinction I could find.

Chorizo - Wikipedia, the free encyclopedia

JoeT62 01-17-2009 08:09 AM

Re: Chourico
 
Yeah it's the Portugese version - available in every supermarket here in SE Massachusetts. If I want the good stuff I'll go to some of the Portugese butchers in Fall River or New Bedford - but the "Gaspars chourico" at Stop & Shop ain't half bad.

Even the local Dunkin' Donuts in this area offer it as one of the meats on their breakfast sandwiches.

Chef 01-17-2009 08:11 AM

Re: Chourico
 
Joe:

Since we are neighbors and are having the same type of weather. Have you been making all this great food this week? If so how did the WFO fair - I'm a bit scared to fire her up I don't want to have any cracks, and the neighbors might call the police because they think I'm cracked for cooking out side in 0 degree weather!!

Archena 01-17-2009 08:17 AM

Re: Chourico
 
Quote:

Originally Posted by JoeT62 (Post 49152)
Yeah it's the Portugese version - available in every supermarket here in SE Massachusetts. If I want the good stuff I'll go to some of the Portugese butchers in Fall River or New Bedford - but the "Gaspars chourico" at Stop & Shop ain't half bad.

Even the local Dunkin' Donuts in this area offer it as one of the meats on their breakfast sandwiches.

These guys? http://www.gasparssausage.com/

JoeT62 01-17-2009 09:00 PM

Re: Chourico
 
Yeah, that's them.

Quite good, although some of the home made stuff my patients have brought me is incredible.

There are also a few other local brands in the markets, but Gaspars is the most prevalent.

JoeT62 01-17-2009 09:03 PM

Re: Chourico
 
Chef:

Living in No Pro huh? I worked at Fatima for a short time.

Yeah I made those in the WFO - I did bring the fire up a little more slowly than usual due to the weather. No problems.

JoeT62 01-17-2009 09:14 PM

Re: Chourico
 
Chef -

I like the Red Dragon! Very nice job!

So do you make your own dough? We here in the RI/MA area are blessed with locally made fresh pizza dough (you should see the looks I got in Texas this summer at the mega mart when i asked them where the pizza dough was).

I have gotten dough from several Fed Hill restaurants (if you beg they will usually part with a ball or two) as well as Seven Stars Bakery on the East side. I also make my own from Caputo Tipo 00 which is occasionally available at Tony's on Federal Hill.


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