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This month’s Charcutepalooza Challenge was meat grinding.  Oh, I really became excited about this one.  I recently picked up a meat grinder attachment for my Kitchen aide and have been tapping into the meat lover within making loads of sausage and meatballs.  You see, my grandfather was a butcher and though my father chose another career, he is a meat enthusiast.  I come from the kind of family that doesn’t consider a meal complete without some form of meat. (That would explain why I was nearly disowned during my 6 years exploring vegetarian and veganism.)  But back to meat grinding, it is so easy and the product is sensational!

Last year, we began purchasing pork by the half-hog from our fabulous young cousin who raises them for 4H.  There are so many reasons to buy fresh, local, conscientiously-raised meat, not least of which is that the quality is superb.  For this challenge, I ground a pork shoulder and made chorizo following Michael Ruhlman’s guidance in Charcuterie.  Though I have made a number of different types of sausage, chorizo is one of the most satisfying.  I think that is because I generally have a difficult time finding a chorizo that I can still put in my cart after I read the ingredient label.  The concept of using an entire animal is a good one, though it seems factory-based sausage companies have a different idea of what is suitable for consumption than most home cooks do.  This chorizo is  deeply flavored, full of completely recognizable fresh ingredients including lovingly raised meat, and is super lean.

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Chicken Tortilla Soup

May 3, 2011

It is Mexican food week at our house.  No, not really because of Cinco de Mayo.  The truth is we just really like to eat just about anything Mexican- traditional or inspired.  We have been eating carnitas, homemade refried beans, chorizo empanadas, and now for the third time this month, Chicken Tortilla Soup.

This recipe comes from Rick Bayless’ Mexican Everyday.  If you have not checked out this book, you should.  It is definitely one of our favorites.  We happened across it in the kitchen of a house we rented in Nayarit, Mexico years ago.  My husband and I both loved it, and the meals we created from it so much, that we both surprised the other with a copy of it for Christmas that year.  Oops.

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