Making your own chorizo is easier than you might imagine. Chef Saad likes the smoky, dried-cherry-like flavor that guajillo chiles add to the meat mixture, as well as the clean heat of chile árbol. For the queso fundido, he uses a blend of three cheeses: the creamy queso quesadilla, Monterey Jack, and grated Cotija, whose nutty flavor has led to its being dubbed Mexican parmesan.
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Recipe adapted from Moveable Feast with Fine Cooking.
Made this with some lobster meat we had picked out of some 3 pound lobsters we had last night for dinner. Did not make the chorizo, rather purchased fresh chorizo at the market. While a good concept, the lobster was totally overwhelmed by the chorizo. If I make this again, I would use something with a slightly bolder flavor/more substance such as chicken or shrimp.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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