Fresh Connections – The Parfitt Way Blog

In case you missed Chef McClelland’s cooking demonstration September 1oth at the Bainbridge Island Farmer’s Market on Saturday, here you go:

FRESH CHORIZO SAUSAGE

1 LB GROUND PORK (AT LEAST 25% FAT)
1 T SMOKED PAPRIKA
2 TSP KOSHER SALT
¼ TSP GROUND BLACK PEPPER
¼ TSP DRY OREGANO
1 TSP CHOPPED GARLIC
½ TSP CAYENNE PEPPER
¼ CUP ICE WATER MIXED WITH ¼ CUP WHITE WINE VINEGAR

PLACE PORK AND ALL SEASONINGS IN A KITCHEN AID MIXING BOWL, USING THE PADDLE ATTACHMENT. MIX THOROUGHLY AT A SLOW SPEED. SLOWLY ADD ICE WATER/VINEGAR (NO ICE CUBES) UNTIL WATER IS INCORPORATED. FOR BEST RESULTS, COVER TIGHTLY AND REFRIGERATE FOR 12 HOURS BEFORE USE.

CHORIZO AND CLAMS (SERVES 2)

1 LB MANILA CLAMS, SALISH BLUE CLAMS, OR DE-BEARDED MEDITERRANEAN MUSSELS
¼ LB HOMEMADE CHORIZO SAUSAGE
2 T OLIVE OIL
1 ½ CUPS DICED FRESH TOMATOES
1 T FRESH OREGANO, CHOPPED
2 T WHITE WINE

THOROUGHLY WASH CLAMS OR MUSSELS. IN A MEDIUM SIZED POT, HEAT OLIVE OIL AND BROWN SAUSAGE, BREAKING IT UP INTO SMALL BITS. WHEN BROWNED, ADD TOMATOES, WHITE WINE, AND SHELLFISH. COVER POT AND STEAM UNTIL ALL SHELLS ARE OPEN. SPRINKLE WITH OREGANO, SERVE IMMEDIATELY.