Recipes

Diver sea scallops with chourico

For the scallops
4 each fresh diver sea scallops
1 link chourico
1 tablespoon canola oil

Using a ½-inch ring mold cut out the center of each scallop. Reserve the centers for later. Cut chourico lengthwise making sure it is the same height as the scallop. Using a slightly larger ring mold remove the centers of the chourico. Reserve the scraps for later use. Fill the scallops with the chourico centers. Heat a sauté pan over medium heat. Add canola oil until it lightly smokes and add scallops. Brown on both sides and cook in a 350-degree oven for 2 minutes or until slightly firm. Remove and reserve scallops for later use.
Read more: http://www.heraldnews.com/features/x834498462/Add-spice-to-your-menu-with-chourico#ixzz21MMRpwzj


Good Old Portuguese Soup

1 lb. Green Split Peas
6 Carrots Chopped
2 Pieces of Michael’s Chourico
1 Soup Shank
7 Med. Potatoes cut in 4
1 Bunch of Kale chopped
1 Whole Onion
2 Qt. Water
1 Small Cabbage

Cook pea, chourico, meat, kale and onion until meat is cooked. Add potatoes and carrots. When potatoes are done, soup is also done. Kepp adding water as needed to make soup.

** You can always substitute peas with beans or macaroni of your preference **


Green Kale Soup / Caldo Verde

2 Cups of Water
½ lb. Potatoes
½ lb. Michael’s Chourico
2 Tbsp. Olive Oil
3 Cups Finely Chopped Kale
Salt to Taste

Put water, olive oil, and potatoes in a pot until potatoes are cooked. After potatoes are cooked, remove them from water and mash. Put mashed potatoes back into the pot and add kale. Let cook for 15 minutes without covering the pot to preserve the green color of the kale. Cook chourico for 30 minutes in another pot. After chourico is cooked remove from pot and cut into slices. When the soup is cooked, serve with 2 or 3 slices of chourico in each plate.


Chicken and Chourico Jambalaya

1 ½  Cups of parboiled long grain rice
1 Whole Chicken breast boneless, skinless and diced
1 LB of  Hot ( Spicy ) Chourico, cut into ½-inch slices
2 Cloves garlic, minced
1 Medium onion, chopped
2 Tbsp. Worcestershire Sauce
3 Stalks of Celery, chopped
½ Tsp. Pepper
2 Cups of Chicken Broth
1 Cup of Breef Broth
½ Tsp. Paprika
1 Bay leaf

Combine rice, chourico, celery, onion, garlic, beef and chicken broth, bay leaf, pepper, paprika and Worcestershire sauce in large skillet or Dutch oven. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes.

Add chicken, cover and simmer until chicken is cooked through and liquid is absorbed, about 10 minutes.


Chourico and Peppers

1 LB of Chourico,cut into rings, or grind the Chourico.
1 Large can of Tomato Sauce
1 Large Onion,  chopped
2 Medium size Green Peppers, cut into strips
Red Wine or Red Cooking Wine (this depends on your taste for alcohol)
Portuguese pops, or Crusty Buns

Fry the onion. Than add the chourico, peppers, and tomato sauce. Add wine to taste somewhere around a cup is normal. Cook in a covered pan for ½ to ¾ of an hour. Serve on Portuguese pops, or crusty buns.