Recipe: Rice with Brazilian Sausage, Red Peppers and Chickpeas

One of my favorite kinds of restaurants to eat at is a Brazilian steak house or "Churrascaria". Typically the service is "rodizio" style. Basically, you're seated and cocktails are offered Shortly thereafter the feast begins. "Passadors" or "meat waiters" come by your table with knives and skewers full of a variety of meats slowly cooked in special rotisserie ovens. Among my favorite meats are sirloin, tenderloin, pork loin and pork tenderloin. Though, I can't complain about the lamb, chicken, fish or duck, though I usually pass on the chicken hearts or chicken livers.

One of my friends' and my own favorites is the roasted Brazilian sausage. I can remember one night in particular at a churrascaria in Montreal known as Le Misla where the sausage was incredible. In fact I think many of the guys at my table that night would have said it rivaled the beef tenderloin!

While it was in churrascarias that I was introduced to Brazilian sausages, it's in my own home and from my own grill that I tend to eat it the most. Luckily, I live near an Portuguese/Brazilian/Spanish market and a dependable supply is always available.

While it is easily great served solo right from the grill, I have managed to use it in a couple of rainy day recipes, when the grill is not available. The recipe below represents my current favorite.

I f you can't find Brazilian sausage where you are, don't fret. This recipe will also do well with a variety of sausages like Italian, chorizo, chourico, andouille and others. Never be afraid to experiment!

Rice with Brazilian Sausage, Red Peppers and Chickpeas

2 TBS. Olive oil
2 lbs. of Brazilian Sausage
4 plum tomatoes (diced)
2 medium onions (diced)
4 cloves of garlic (chopped)
2 tsp. smoked sweet paprika
1 bay leaf
2 cups of red bell pepper (diced)
1 15 oz. can of chickpeas (drained and rinsed)
1 cup of white wine
2 cups chicken broth
2 cups of water
Salt and pepper to taste
Fresh chopped parsley (to garnish)

Put the sausages in a deep pan and just cover them with water. Bring the water to a boil and simmer the sausages until the water almost runs out.

Set the sausages aside. When cool, slice into 1/4" disks.

Set another deep pan or dutch oven over medium-high heat. Add the olive oil. When the oil begins to shimmer add the onions and simmer until they begin to brown.

Add the tomatoes and cook stirring often until they give up their juice.

Add the red pepper, garlic, paprika, bay leaf, and chickpeas and continue to cook stirring occasionally.

Check the seasoning and add salt and pepper to taste.

Raise the heat a little. When the mixture almost loses all its moisture add the white wine and deglaze.

Add the rice and sausage and mix them in thoroughly. Cook it for a few moments to allow the rice to soak up some of the juices and flavor.

Add the chicken broth and water. Stir to mix in well and bring to a boil. Then lower to a low simmer and allow to cook uncovered until the rice is tender and absorbs most of the liquid. Add more liquid during cooking if necessary.

Remove from heat and allow to sit for 5 minutes. Top with chopped parsley and serve immediately.

Recipe: Tasty, Dreamy, Light and Creamy Hummus

Way back yonder in a place we commonly refer to as the 1960's and 1970's we didn't see a lot of chickpeas in my family and social circle. We other things either, not broccoli, not asparagus, not mushrooms or anything else that didn't fall into our socio-economic reality. I've got no grudges, we ate well. Having a father who hunted and a grandfather who hunted and owned a farm, we ate a lot of things other people didn't eat, like rabbits, pheasant, quail and the occasional raccoon, woodchuck or other animal that wasn't quick or smart enough to evade the hunters. Jethro Bodine has got nothing on me and Granny Clampett could have learned a few things about cooking vittles from my Grandmother!

Like I said, no chickpeas. I think my first chickpea experience may have been in the early 1980's at one of those horrible, corporate all-you-can-eat salad bars. You know the places: heavy on the atmosphere but also heavy on the overly salted reheated frozen entrees? YUCK! That's a rant left for another post in the future. Anyway, my chickpea experience then was pretty unimpressive. It was a cold, waxy marble that turned into a grainy mush in my mouth. Boy have things changed.

We keep a pretty good supply of chickpeas in my house. Both dry and canned varieties for a variety of reasons. I suppose it was Indian food that swung it for me and certainly my wife. Things like Aloo Chole and Chana Masala can make a chickpea lover out of many people. One of the things we prepare regularly is hummus. Boy, do I love hummus. I can remember the first time I ever tried it, it was at my sister Carolyn's wedding, (She's still married, amongst me and my siblings, well that's just AMAZING!). I've loved hummus ever since.

That's not to say I've never had bad hummus, I have. Sometimes it's too garlicky, other times there's not enough garlic. Other times it's like school paste or just filled with a lot of pseudo-food-ingredients or chemicals that you just don't need in your body. Like many things though, I've solved those quality control issues by preparing the stuff at home and creating something I love.

The basis of this recipe comes from two sources. One is a local Lebanese market that makes great hummus, the other is a great television program and publication called "America's Test Kitchen". The market gave me a target for great hummus and the America's Kitchen recipe was a perfect starting point. I spent some time tweaking (and eating a lot of homemade hummus) to get it to a great recipe for me, my family and friends.

The thing about hummus is that it is easy to prepare. So you can kind of take it where you desire when you make it yourself. You want it thicker? Cut the water. More garlicky? Add garlic! You want it ungodly hot? Add lots of cayenne. It's weird that I've had as much bad hummus as I have, it seems so simple and easy to prepare well, what were all theses people and companies doing wrong? : )

Recipe: Tasty, Dreamy, Light and Creamy Hummus

3 TBS Lemon juice (fresh squeezed, THERE IS NO SUBSTITUTE!)
1/3 cup of cold spring water
6 TBS tahini (stirred well)
3 TBS blend oil (recipe below)
1 14 oz. can of chickpeas (drained and rinsed, I use Goya)
1 tsp garlic (minced well and gently packed into spoon)
1/2 tsp sea salt
1/4 tsp cumin (fresh ground, NO SUBSTITUTE)
1/8 tsp cayenne pepper

To prepare the blend oil mix 1/2 TBS olive oil with 3 TBS peanut oil, blend well.

Mix the lemon juice and the cold spring water together.

In a separate bowl mix the blend oil and the tahini together.

In a food processor add the chickpeas, garlic, cumin, salt and cayenne pepper. Chop until all the ingredients are well blended and the chickpeas are almost ground.

Scrape the side of the food processor. Then with the food processor running, add the water/lemon juice mixture in a steady stream allow to blend for about 1 minute.

Scrape down the side of the food processor again. Then with the food processor running, add the tahini/blend oil mixture in a slow and steady stream. Continue processing until the hummus is smooth and creamy (about 15 seconds).

Put the hummus in a covered container and refrigerate for at least 4 hours, preferably overnight.

Serve with pita chips or any other way you like.

Enjoy!

Tasty, Dreamy, Light and Creamy Hummus from Chop Onions, Boil Water - World Food at Home by Henry Krauzyk http://www.choponionsboilwater.com

Coming Soon COBW 2.0

Hey folks, I know it has been a little while since I last posted a recipe or review. I just wanted to let everyone know that I've been busy working on Chop Onions, Boil Water Ver. 2.0

The new site is going to be a multichannel outlet for cooking world food at home. The basic blog will still be there as always and I'll add new recipes as I create or perfect them (my definition), but there will also be exciting new food areas, regional and specialty forums and channels and feeds from other great food resources out there.

I'm also want to offer folks the opportunity to register if they'd like to post their own recipes and create their own profiles within COBW. Maybe we can even start a little "World Food at Home" community.

So, I apologize for the delay of new posts, but promise that there is much more coming in the near future. Thank you for your interest and input and I look forward to trying some of your recipes in the future!

Recipe: The World's Best Meatballs

Yup, you are reading right. The recipe below represents what are in my opinion THE WORLD'S BEST MEATBALLS. They are the result of over 2 years of tinkering and intensive dedicated meatball research. This recipe also has one hell of a pedigree, its origins having come from the hallowed halls of Rao's, one of the most famous and exclusive of Italian eateries in the world.

Even with those distinguished origins the resulting meatballs still didn't pass my personal taste test. They were good, but needed improvement and that took some trial and error and tweaking. This is not to say that I think I am a greater cook than those in great restaurants, only that I know what I like and want, and I am going to go to lengths to get it. I'm not like this with every recipe I prepare, but hey I'm talking THE WORLD'S BEST MEATBALLS!

When I finally came to the recipe I liked best, I prepared it a number of times to make sure it was consistently good and trust me, it is. You can even vary things a little and still get fantastic results. Sometimes when I want lots of meatballs I triple the recipe and use half ground turkey and half beef/pork/veal in the meat mixture. Then I fry them all, let 'em simmer a bit in sauce and then just freeze meatball after meatball after meatball knowing that I'll always have a few when I need them (and I need them often because, in case you have not figured it out by now, they are: THE WORLD'S BEST MEATBALLS).

If I have to warn you about anything, it would be the parmigiano-reggiano. Sure, its expensive cheese and you might be inclined to substitute its inexpensive cousin pecorino-romano for it. Do that at your own peril! These are THE WORLD'S BEST MEATBALLS and being such they demand parmigiano-reggiano! Oh, and that is PARMIGIANO-REGGIANO, it comes in a wedge, you can't shake it out of a green can. If you want THE WORLD'S GREATEST MEATBALLS you have to have parmigiano-reggiano.

The World's Best Meatballs

Sundried Tomato Marinara Sauce
1 lb. ground lean beef
1/2 lb. ground veal
1/2 lb. ground pork
2 large eggs
1 cup fresh grated Parmigiano-Reggiano cheese
1/2 small garlic clove peeled and minced
2 cups Italian-style bread crumbs
Salt & pepper to taste
2 cups warm water
1 cup olive oil

In a large pan, prepare the Sundried Tomato Marinara Sauce recipe. You may, as an alternative use any marinara recipe you like, but if you do, these will only be great meatballs, not THE WORLD'S BEST MEATBALLS. Keep on a low simmer.

In a large bowl thoroughly and evenly blend the beef, veal, pork, eggs, Parmigiano-Reggiano cheese, garlic, Italian style breadcrumbs, salt and pepper. Add the water a little at a time as necessary to keep the mixture pliable and a little on the moist side. You may not use all the water or you may require a little more.

Preheat a large skillet over medium heat and add the olive oil.

While the oil heats up begin making your meatballs by using an ice cream scoop to measure out each meatball. Roll the meat between your palms to firmly roll each meatball until round and well formed.

Place the meatball in the hot oil turning it occasionally until it is browned all over. You can do several meatballs at a time in this way.

When each meatball is browned, remove it from the oil. Allow any excess oil to drain from it and then place it in the simmering sauce. Complete this process with every meatball. Simmer for an additional 20 minutes.

Serve with pasta or in sandwiches. The flavor improves overnight.

The World's Greatest Meatballs from Chop Onions, Boil Water - World Food at Home by Henry Krauzyk http://www.choponionsboilwater.com

Recipe: Linguini with Chourico and Red Pepper Sauce

It's no secret that I am a fan of the spicy portuguese sausage known as "chourico". Why I am a fan of chourico is no mystery either, it's because chourico is a ubiquitous ingredient in the cuisine of my hometown of Fall River, Massachusetts (where the word chourico is pronounced something like: "SURE-dEESE"). Fall River has a large Azorean Portuguese community and that means we have great Portuguese food. From what I hear, Portuguese people on the island of Saint Michael now consider Fall River the tenth Azorean island. I like that.

So, like I said, chourico is a ubiquitous ingredient in our local cuisine. It is in sandwiches, pies, paired with seafood, a pizza topping, a breakfast side, it is served as an appetizer, a main, it can be used with or in a variety of things. It has even penetrated the most American of feasts: Thanksgiving, where our local variety of turkey stuffing has a good deal of chourico in it. Hell, one of my friends even eats it dipped in chocolate. I prefer to cook mine in a flaming bath of Portuguese moonshine.

That's why, I can't even consider a collection of personal Italian recipes that doesn't include one that uses chourico. This is probably the oldest of the chourico sauce recipes I have. I've been preparing something like this since around 1980. In those days the recipe was basically a marinara with ground chourico in it. I've refined it now and I also add some sweet and crunchy red pepper that works great against the spicy chourico.

If you don't have chourico where you live, I've included a link below where you can get some of the best. Don't be afraid to try a different kind of spicy sausage with this dish. Italian, Cajun or Brazilian sausage will work fine, and while I haven't tried it with Mexican or Spanish chorizo, I'm sure that would work as well.

Linguini with Chourico and Red Pepper Sauce

2 TBS olive oil
3 large links (about 1.5 lbs.) of chourico cut into 1/4" slices
1 large leek (white part only) chopped (substitute onions if you like)
4 cloves of garlic (chopped)
2 bay leaves
2 28 oz. can of crushed tomatoes
1 8 oz. can tomato sauce
1-2 TBS dried basil
1 healthy pinch of dried oregano
2 cups of chicken stock
Salt and pepper to taste
1 large red pepper (cut into matchstick sized pieces)
Parmesan-Reggiano cheese (grated)

While you are preparing the sauce as outlined below, cook your linguini the normal way.

Place a large pan or dutch oven over medium-high heat. Add the olive oil to the pan.

When the oil begins to shimmer, add the leeks, bay leaves and chourico and sauté stirring regularly until the leeks get translucent and the chourcio begins to cook and brown a little.

Add the garlic and continue to cook stirring frequently for 1 to 2 minutes. DO NOT BURN THE GARLIC!

Raise the heat to high and deglaze the pan by adding the two cups of chicken broth to the mix. Stir well and be sure to scrape up and hard bits from the pan.

Allow the chicken stock to reduce. When it does, add the two cans of ground tomatoes, the tomato sauce, the basil and the oregano and bring the sauce to a boil. Lower the heat to a low simmer and cook like this for 20 to 30 minutes.

Taste the sauce and add salt and pepper to taste.

2-3 minutes before you are ready to serve the sauce, add the red pepper and stir in well. DO NOT OVERCOOK THE RED PEPPER. You want it to remain a little crunchy.

Serve the sauce over your linguini with a generous sprinkle of parmesan-reggiano cheese.

Recipe: Linguini with Chourico and Red Pepper Sauce from Chop Onions, Boil Water - World Food at Home by Henry Krauzyk http://www.choponionsboilwater.com

Recipe: Fall River Style Boneless Buffalo Wings

When you think about it, buffalo wings have become a phenomenon. If my sources are correct, they were first served by Teressa and Frank Bellissimo at the Anchor Bar in Buffalo, New York on October 3rd, 1964. Since that historic and important date time they have spread internationally and spawned thousands of regional variations.

My favorite regional variation is from my hometown. Unlike more complex versions the local one is simple, as it calls for just one extra ingredient. It differs most from the original Buffalo Wings in that it isn't a chicken wing or drumstick at all but rather it is made from chicken tenders or slices of chicken breast.

This recipe was among my favorites at a restaurant I used to visit almost every night. In fact I met my wife there and made many friends during the time I spent there. Things change however, and that restaurant has faded into history. Its former glory now only a memory for the patrons that used to love it.

Now, if you read all my little stories above the recipes you're in for a special bonus treat here. My friend Sandy used to bartend at this same restaurant and one night when I was ordering the boneless wings, she insisted that I add some barbecue sauce to the prepared dish and then wrap the whole thing up in a tortilla. Well I did and it was great and it became one of my favorite sandwiches/wraps for a few years. If you try it I think you'll enjoy it as well! The schlubs who don't read these stories will never know that! So to honor it's creator I will call this recipe "Sandy's Super-Secret Boneless Barbecued Buffalo Wing Wrap." Try it, you'll like it.

Fall River Style Boneless Buffalo Wings

1/2 cup of Frank's Red Hot© Sauce
1/3 cup butter
1/8 lb. salt pork
1-2 lbs of chicken tenders or breast strips
Clam fry batter
Celery sticks
Carrot sticks
Your favorite bleu cheese salad dressing

Combine the Frank's Red Hot© Sauce, salt pork and butter in a saucepan and cook over medium heat until salt pork is well rendered. Set heat to low to keep sauce warm while you prepare the chicken.

Heat the oil in a deep fryer to 375°F.

Dredge chicken tenders in clam fry batter and deep fry until done.

Drain the chicken of excess oil and then toss it in the hot sauce mixture until well coated.

Plate it and serve with the celery sticks, carrot sticks and bleu cheese dressing.

Crack open an ice cold beer and enjoy!

Recipe: Fall River Style Boneless Buffalo Wings from Chop Onions, Boil Water - World Food at Home by Henry Krauzyk
http://www.choponionsboilwater.com

Recipe: Romesco Sauce

Long overlooked, Spain is finally gaining world wide recognition for its amazing food. In my home I prepare a number of Spanish dishes including paella, pinchos mouros, batatas bravas and others. Among my favorites is salsa romesco from Tarragona, in Spain's northeast region of Catalonia.

As with many popular foods, the variations of romesco are limitless, but at its core are some standard ingredients. Among these are nuts, garlic, red peppers, tomatoes and wine vinegar. Often other ingredients are added to better match the romesco with the food that it is to be served with. Among these other ingredients are things like dried or smoked chillies or herbs like fennel or mint.

My introduction to romesco sauce came in the form of a condiment on a turkey sandwich that I ordered at a popular soup and sandwich chain. I loved romesco immediately. The complexities and interaction of the nuts, red peppers, tomatoes and red wine vinegar result in a delicious and versatile sauce that enhances the flavors of many other foods.

Traditionally, romesco was most often served with seafood. Today romesco sauce is used in a wide variety of other dishes. I've used it with great success not only as a condiment on sandwiches and grilled chicken and beef, but also as a dip, pasta sauce, baked potato topping and a host of other things. My children love Israeli couscous mixed with a dollop of romesco. sauce. I'm looking forward to trying it on hot dogs and hamburgers. Like I said: I love it!

For my version below I opted to use several different varieties of nuts for a more complex flavor. I also roasted the red peppers and tomatoes for a sauce with a richer flavor. This recipe also makes a good amount of romesco sauce. It is easier and economical to make it in larger quantities and then portion it out and freeze it so that you'll always have some on hand when you need/want it.

Romesco Sauce

1 ancho chile
1 cup of almonds
1/3 cup of peanuts
1/3 cup of pistachios
1/3 cup cashews
6-8 cloves of garlic
4 plum tomatoes
2 large or 4 small red peppers
2-1/2 tsp sea salt
3 tsp paprika (Spanish sweet preferred)
1/2 tsp red pepper flakes (or to taste)
3/4 cup red wine vinegar
Olive oil

Soak the ancho chile in water for 4 hours or overnight. Carefully remove the stem and seeds and cut the ancho chile peppers up into small pieces. Set aside.

Set the oven to 450°F allow it time to heat. Place all the nuts, garlic and bread cubes into an ovenproof skillet. Place the skillet in the oven and allow the nuts, garlic to roast and the bread to toast. Stir occasionally. Be careful not to burn anything. Remove from oven, place in a bowl to cool and set aside.

Set your oven to broil. Place the tomatoes and red peppers in the skillet and place under the broiler. Turn the peppers as each side blackens. When mostly black remove from broiler and place in a paper bag to cool. Roast the tomatoes until the surfaces blister and soften. Remove from oven and set aside to cool.

Remove roasted pepper from bag and carefully remove blackened skins, stems and seeds. Cut the peppers into large pieces and set aside.

Take the tomatoes and remove the stems. Cut into large pieces and set aside.

Place the nuts, garlic and bread together in a food processor and chop until the pieces are uniform and well blended.

Add the tomatoes, red peppers, ancho chile, sea salt, paprika, red pepper flakes and red wine vinegar to the nut blend and chop and blend until almost paste-like.

While the food processor is running SLOWLY add a fine stream of olive oil to the mix until you achieve your desired consistency. For pastas you'll want a smoother sauce, for dips or for use on sandwiches you'll want something a little thicker.
Recipe: Romesco Sauce from Chop Onions, Boil Water - World Food at Home by Henry Krauzyk http://www.choponionsboilwater.com