Pork Chorizo – How to make Chorizo from Scratch

Pork Chorizo

The Best Pork Chorizo

This Pork Chorizo recipe is excellent and on point.  It’s got everything you want in a great Chorizo and it’s fun and easy to make.  In this post and video tutorial, I show you how to make sausage stuffed in hog casings and I give you the option of making sausage links that you can grill or make a real pasty Chorizo that you can combine with Eggs for breakfast, homemade Chili or some amazing burritos like this Chimichanga recipe.

Pork Chorizo

Making Pork Chorizo From Scratch

You’re going to need a good Pork Roast and either Pork Belly Fat or Fat Back.  I use 3 parts, a 2 to 1 ratio; 2 parts Pork to 1 part fat.  I cut everything down into portions that will fit through my meat grinder and then mix in all of my other ingredients.  From there it’s like clock work, stuffing the hog casings and twisting links.  Now there are some alternatives to this recipe that I’d like to mention.  If you don’t want to make sausage links you can twist the sausage up in saran wrap and I show you how to do that in my Italian Sausage video found HERE.

If you want a pasty Pork Chorizo, you’re going to want to make my homemade Enchilada Sauce and add it to this recipe.  There’s nothing else like it.  My recipe is thick and pure, so you’ll want to check it out before you decide to add your own or resort to a canned product.

If you’re interested in more recipes that use a kitchen aide to stuff hog casings, you should take a look at my Cajun Boudin recipe.

Pork Chorizo Ingredients:

2 lbs Pork Shoulder/Butt, ground
1 lbs Pork Belly Fat or Fat Back, ground

3 Garlic Cloves, chopped
2 tbsp Salt
1 tsp Pepper
1/4 cup Smoked Paprika
1 tbsp Cumin
1 tbsp Corn Syrup or Brown Sugar
1 tbsp Chili flakes
1 1/2 tbsp Red Wine Vinegar
1/4 Lard or Shortening

1 cup Enchilada Sauce, optional (CLICK HERE)

Follow the directions in my Pork Chorizo video tutorial and I’ll show you how easy this recipe is to make.

Oysters Rockefeller – Cleaning, Shucking and the Recipe

Oysters

The Best Oysters are Rockefeller

Oysters Rockefeller are a great way to kick off any celebration.  New Orleans Mardi Gras is certainly no exception.  And as you may or may not know, the original recipe was developed in the French Quarter at local restaurant called Antoine’s back in the 1800’s.  This recipe has since gone platinum.  And you as you can see in the picture below, they are fairly inexpensive to buy and with this recipe, they certainly live up to their name, “Rockefeller”.  I think I paid about 58 cents a piece is all and the results were spectacularly “Rich”.

Oysters

What kind of Oysters do you have?

These are West Coast Oysters.  You can tell they aren’t from the East Coast because of the Greenish color, instead of brown, and they’re a bit more long gated as well.  They should always be scrubbed and rinsed before shucking.  This will help eliminate any grime getting into the shell.  Personally, I like to rinse them out after anyway.  But some folks will freak out if you drain the “liquor” from the oyster before serving because there’s so much flavor there.  But for Oysters Rockefeller, there is so much flavor added to it through out the recipe, in my opinion, it really doesn’t matter.  The important thing is that no one breaks a tooth trying to eat them.

Oysters

Shucking Oysters

I’ll show you, in the video below, how to properly shuck these things and lay them out on the half shell.  There’s really nothing to it once you learn the tricks.  But it’s important to lay them down on something that will keep them stable so they don’t teeter back and forth.  Some people, restaurants included, press the round shell backs down into Rock salt, and that’s great for serving but I just use cup cake pans to keep them from moving and it works great for broiling.

Oysters

Oysters Rockefeller

To make this recipe, you need a few key ingredients but the main thing is to make it green like money.  As the story goes, when this recipe was created, someone in the restaurant exclaimed that these Oysters were as rich as Rockefeller.  Others think it has to do with the color of money itself.  Either way, the name stuck and now the world can enjoy them for any occasion.

If you’re interested in other Cajun recipes and food celebrated in New Orleans and at Mardi Gras, check out my Boudin, Crawfish Etouffee and my Jambalaya!

Oysters Rockefeller Ingredients:

1 doz Med/Lrg Oysters
2 cloves Garlic, ground
1 Green Onion, ground
1 sprig of Fresh Parsly
4 oz Baby Green Spinach
2 tbsp White wine, can sub ice water or white grape juice
1 stick of melted butter (1/2 cup)
1/2 tsp Crab Boil or Crawfish Seasoning (Old Bay is fine)
1/4 tsp Smoked Paprika
1 tsp Worcestershire
1 tsp Basalmic Vinager
1/3 cup Fresh Parmesan Cheese, grated
1/4 cup Bread Crumbs, optional

Be sure to watch the full Oysters Rockefeller Video Tutorial so you can see, step by step, exactly how to make them from scratch.

Garlic Parmesan Chicken

Garlic Parmesan Chicken

The Best Garlic Parmesan Chicken Recipe

This Garlic Parmesan Chicken recipe is very simple and delicious.  It can be made with white or dark meat, breaded or bare, pan fried or baked.  It’s entirely up to you.  This recipe is even good over wings and chicken legs if you’re just looking for a side dish.  The point is, Garlic Parmesan Chicken is so versatile it can practically be done anyway you want to cook it.  I even use these exact same ingredients over Brussels Sprouts, it’s that good.

Garlic Parmesan Chicken

The way I like Garlic Parmesan Chicken

My personal favorite way to cook this recipe is with chicken thigh meat cut into small pieces.  In fact, that’s how I like my Chicken Fettuccine Alfredo.  Cooking the chicken this way just adds so much more depth to the pasta and sauce.  So I highly recommend you add your Garlic Parmesan Chicken to your favorite noodles.  You can check out my Alfredo recipe HERE if you’d like.  Of course when I say “my” I mean The Olive Gardens! 😉

If you’re interested in other chicken recipes be sure to check out my Jamaican Jerk Chicken and my Blackened Chicken Alfredo or look over this Chicken Recipes Playlist for more options.

Garlic Parmesan Chicken Ingredients:

2 Boneless Chicken Breasts
2 tbsp Olive Oil
6 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Parmesan Cheese, grated
2 tbsp Salted Butter (optional)
Kosher Salt and Pepper to taste

The instructions in my Garlic Parmesan Chicken video recipe tutorial is very easy to follow.  However, I don’t use any butter in the cooking, though it’s clearly in the ingredients as an option.  I do this for health reasons.  For me the Olive Oil is enough but the added butter does make this dish taste even better.  So consider adding it if it’s something you would normally do to make your Garlic Parmesan Chicken perfect.