Discovering Mexican Chorizo
Every time I cook and eat vegetables with Mexican chorizo, I smile and shake my head in disbelief. How could’ve I lived in Texas for ten years before tasting Mexican chorizo for the first time?! Even funnier fact — I ate it for the first time at Uchi! No, I am not crazy. No, it was not on the menu. I was staging at Uchi in 2012 and one of the chefs made Mexican chorizo with potatoes for a family meal. Since then, I make dishes with Mexican chorizo, smile, and shake my head in disbelief!
To Buy or to Make at Home?
In Texas, it is easy to buy a very good tasting Mexican chorizo in a regular supermarket. Just read the labels and go for a natural casing or no casing at all, since chorizo is cooked without it. It is also ridiculously easy to make. Get a good pork butt or shoulder, grind or finely chop it, mix with seasoning, mature refrigerated, portion, and cook or freeze. The beauty of making Mexican chorizo at home is in the convenience of adjusting the flavors and the level of heat to your taste. Besides, you can make green Mexican chorizo, which is not known in the U.S. and not available in stores.
Discovering Cinderella Pumpkin
Cinderella pumpkins are impossible to miss when they appear during the season, I mean now. They are beautifully colored heirloom French variety Rouge vif D’Etampes that looks just like the coach in the fairy tale Cinderella. I discovered this pumpkin last year. This year I added 6 more favorite Cinderella pumpkin recipes to my collection!
Cinderella pumpkin is surprisingly easy to cut with a sharp chefs knife. For this recipe, I recommend to cut, clean, and slice it first, peel each slice, and then cube it. This is the most efficient way to prep it for cooking.
Pumpkins are big. You will be able to make a few meals with it. You can cut it into halves or quarters, cover them with food plastic wrap, and keep refrigerated in the vegetable section of your fridge for up to a week while using portion by portion for a variety of dishes. You can also cook it your favorite way and freeze for longer storage. For example, bake and puree it, portion into Ziplocks, and use for making cheesecakes or soups when this pumpkin is out of season. Don’t hesitate to buy a large pumpkin! You’ll eat it all no matter how big your family is!
See How It’s Done
I can add another funny fact to my story about Mexican chorizo — my first demo video uses it as an ingredient.