Alfredo sauce is very versatile and wonderful over fettuccini and other pasta. Use this basic Alfredo sauce over pasta and add broccoli or shrimp. ~yum~
|2 cups (1 pint carton)
||Fresh Garlic, Minced
||Parmesan Cheese, Grated
||Asiago Cheese, Grated
||Salt and Fresh Ground (white) Pepper
1. Add heavy cream and butter to a large sauce pan and cook, over medium heat, until butter melts; about 3 minutes. The key is to heat this slowly as to not scorch the mixture.
2. Add the fresh minced garlic.
3. Slowly stir in small amounts of the Parmesan and Asiago cheese. Stir sauce continuously as the cheese melts.
4. Once all cheese has melted, remove from heat.
5. Let the sauce stand for 5 minutes before serving.
6. Salt and pepper to taste.
Fettuccini Alfredo – Add this Alfredo Sauce to cooked Fettuccini and mix. After the butter has melted, step 1 above, add 1/2 cup fresh lemon juice. Once you have combined the Alfredo Sauce and Fettuccini, incorporate 2 teaspoons grated lemon zest and a small pinch of nutmeg. Top with steamed broccoli, asparagus or shrimp.
I love Chorizo Sausage but found most it you can purchase at the grocery store is very greasy and made from some pork products that aren’t too appetizing! I won’t get in to the details but you can look it up on the Internet. Once you learn what it is made of, you may be more likely to use this (or similar) recipe too…
Yields 2 Pounds
- It is common for me to double, even triple, this recipe. I will leave it in the refrigerator for 24 hours then divide it in to 1/2 pound packages and vacuum seal it. It will keep for 9 months when vacuum sealed and frozen. However, it never lasts that long in my house!
- I always purchase a large pork butt and grind it myself. It is less expensive and you have more control over the fat content. During the grind process, I add the herbs and spices. This makes for a very well blended meat. Use a KitchenAid Food Grinder Attachment!
||Dried New Mexico Chiles (Chile Colorin) or 3 Large Mild Red Chilies (about 3.5-inches)
||Dried Chile de Arbol (Chile deArbol) or 4 small Chilies, according to how hot spicy you want your chorizo
||Dry Oregano Leaves
||Fresh Ground Black Pepper
||Dark Brown Sugar
||Tequila (and a shot-glass for the chief)
|3 1/2 teaspoons
- Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
- Pour the boiling water over them and let them sit until they’re re-hydrated and soft.
- Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
- Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
- When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that’s about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it – very tasty!