Ingredients

• 1 lb. lentils
• 1 onion
• 5 tbsp. extra-virgin olive oil
• 1 ½ lb. Spanish chorizo
• 3 carrots, peeled and cut into 1/4-inch pieces
• 3 tbsp. parsley
• 7 c. water
• 3 tbsp. sherry vinegar
• 2 bay leaves
• ⅛ tsp. ground cloves
• 2 tbsp. smoked paprika
• 3 garlic cloves, minced
• 1 tbsp. all-purpose flour

Preparation

Place lentils and 2 teaspoons salt in pot. Cover with 4 cups boiling water and let soak for 30 minutes. Drain.

Finely chop three-quarters of onion and grate remaining quarter. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chorizo and brown, 6-8 minutes. Transfer chorizo to plate. Reduce heat to low and add chopped onion, carrots, 1 tbsp. parsley, and 1 tsp. salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25 to 30 minutes. If vegetables begin to brown, add water.

Add lentils and sherry vinegar to vegetables; increase heat to medium-high; and cook, stirring frequently, until vinegar starts to evaporate, 3 to 4 minutes. Add 7 cups water, chorizo, bay leaves, and cloves; bring to simmer. Reduce heat to low; cover; and cook until lentils are tender, about 30 minutes.

Heat remaining 3 tbsp. oil in small saucepan over medium heat. Add paprika, grated onion, garlic, and ½ tsp. pepper; cook, stirring constantly, until fragrant, 2 minutes. Add flour and cook, stirring constantly, 1 minute longer. Remove chorizo and bay leaves from lentils. Stir paprika mixture into lentils and continue to cook until flavors have blended and soup has thickened, 10 to 15 minutes. When chorizo is cool enough to handle, cut in half lengthwise, then cut each half into ¼-inch-thick slices. Return chorizo to soup along with remaining 2 tablespoons parsley and heat through, about 1 minute. Season with salt, pepper, and up to 2 teaspoons sherry vinegar to taste, and serve.

Ingredients

• 1 1/2 pounds Spanish chorizo, sliced thin [CP: We did this with 6 oz. of super nice (Olli) chorizo, and that was enough.]
• 1 onion, chopped
• 1 rib of celery, chopped fine
• 2 garlic cloves, minced
• 1 pound split peas, picked over
• 4 cups chicken broth
• 4 cups water
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 carrots, halved lengthwise and sliced thin crosswise
• croutons as an accompaniment

Preparation

In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, uncovered, stirring occasionally, for 1 1/4 hours, Stir in the carrots [CP: and the chorizo] and simmer the soup, uncovered for 30 to 35 minutes, or until the carrots are tender. [CP: Both of these were covered, and if you did that, you’d have way too much liquid.] Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.

Gourmet, March 1992

Ingredients

• 4 large sweet onions
• 4 oz. Mexican chorizo
• 4 oz. ground beef
• 1/2 tsp. black pepper
• 4 thick slices Mexican goat cheese or Muenster (4"x4")
• chopped cilantro
• 4 flour tortillas

for serving: additional flour tortillas, picante sauce or pico de gallo, guacamole

Preparation

Peel the onions. Cut an area off the top on which to set the onion. Hollow out the onions from the root end until about half the center has been removed. [I use the parings for my salsa and/or guac.] Place the onions in a steamer for about 20 minutes or until translucent but not too soft. [I use my microwave steamer, which only accommodates one onion at a time, for about 51/2 minutes per onion.] Remove and let cool on paper towel.

Saute meats and salt and pepper over medium heat for about 12 minutes, stirring constantly until well blended. Drain grease and fill onion cavities with stuffing. Place onions in a casserole and top with a slice of cheese. Cook uncovered in a 350 degree over for about 10 minutes, then broil until cheese is melted and lightly browned.

Sprinkle with cilantro and serve immediately on the center of a warm flour tortilla with additional tortillas, picante and/or guacamole.

Ingredients

Cornmeal shortcakes:

• 1 1/2 cups flour
• 1/2 cup cornmeal
• 1 teaspoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 3/4 cup heavy cream, plus extra for brushing

Shrimp and chorizo in cream:

• 1 tablespoon butter
• 1/4 cup diced Spanish chorizo
• 1/2 pound mushrooms, quartered
• 2 tablespoons minced shallot
• 1/2 cup dry white wine
• 1/2 pound small cooked shrimp
• 1/2 cup heavy cream
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper
• 2 tablespoons minced green onions

Preparation

Cornmeal shortcakes: Heat oven to 375 degrees.

In a food processor bowl, pulse together the flour, cornmeal, sugar, baking powder and salt. Add the cold cubed butter and pulse just until the mixture has the texture of lightly moistened cornmeal. There may be a few pea-sized chunks of butter remaining.

Pour in 3/4 cup whipping cream all at once and then pulse 4 to 6 times just to moisten the dough. Do not overmix or the dough will be tough.

Turn the dough out onto a lightly floured work surface and gather into a crumbly mass. Knead 3 to 4 times to make it cohesive and then pat into a rough circle 6 to 7 inches in diameter and a consistent 3/4 to 1 inch in height.

Using a sharp knife, cut the circle into 6 wedges. Transfer to a cookie sheet, brush with a little cream, and bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking. Remove to a cooling rack.

Shrimp and Chorizo Cream: Melt the butter in a medium skillet over medium heat. Add the diced chorizo and cook until it begins to brown and crisp, about 3 minutes. Add the mushrooms and cook until they soften, about 5 minutes. Add the shallot and cook until it softens, about 3 minutes. Add the white wine and cook until it reduces to a syrupy glaze, about 5 minutes. Add the shrimp and toss them in the glaze. Add the cream and smoked paprika and simmer until the cream has reduced enough to lightly coat the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper.

Split each shortcake in half horizontally. Place the bottom half on a plate and spoon the shrimp mixture over. Sprinkle lightly with minced green onion, place the shortcake tops on top and serve immediately.

Chicago Tribune