Posts Tagged ‘chorizo’

The Gypsy Kitchen Cookbook by Lisa Lamme’

January 18, 2011

With the release of my first cookbook, many of you have asked what my cookbook The Gypsy Kitchen Cookbook about?  And many thought it was a cookbook devoted to cooking with wine & cheese since I own a very popular gourmet wine and cheese shop.  But this is not the case. I was recently asked by the press what my style of cooking was and I had to ponder for the answer. I decided to get back to them in a few days, as I needed a time to think about my cooking style.

I was asked did I cook Italian and French because of my heritage? Was it Americana? Canadian? Southern, Southwestern? Caribbean, South American? Mexican?As I have lived and visited many of these places? Could my cooking style be more  Indian, Vietnamese, Thai or Asian, Greek or Mediterranean? Yet, no one cuisine came to mind. I am self taught and  have learned to cook many cuisines from these country’s while relishing their spices and seasonings  from these  marvelous lands. Could I be more Spanish or Portuguese influenced? It eventually came to me… that my style and love of food and cooking  should be categorized as World Fusion. It may be a music term, but I am claiming it to be my own style of cooking. So that is what my cookbook The Gypsy Kitchen is about!

I adore appetizers, small plates, tapas,BBQ, salads and soups,  fantastic olive oils and vinegar and spices from afar.  I  incorporating unusual and common everyday ingredients into my repertoire and  some times heat. I love texture, crunchy, creamy, crisp and  full flavor foods. I love my butter and cream, sea salt , sea food,  legumes and grains.   I  believe: That variety is the spice of life. I  guess I am one of those  gourmand’s who lives to eat but I am one who is respectful of calories at the same time.

My book is about my passionate love for foods whether they be in vegetable, meat, pasta, or appetizer, sauce, seafood or in condiment form! I love food and want to share my passion  with the world.   My recipes demonstrate how easy and simple cooking real food can be. In addition to my love of cooking and  desiring more from the one dimensional  main stream hot sauces offered in the market, I  developed my own unique hot sauce Gypsy Juice.  My recipe was  in such demand at store level I could no longer produce it in small batches, I needed to go into manufacturing. When producing this hot sauce I choose  intense flavors, quality ingredients, depth and complexity in the finish. You could say  I created a monster,  a hot sauce almost like a fine wine but in  sauce form. A hot sauce that was not too hot, but would compliment most foods.  I am excited,  patiently waiting to hear the ooh’s and ah’s and until the whole world tries Gypsy Juice and the recipes!

My goal is to awaken your pallets, encourage you to try new and different foods and flavors…. To introduce you to a world of excitement thru food so you will never ever ever be bored on your plate again!

Happy Cooking!

Happy Eating!

Lisa Lamme’

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Mussels in Chorizo Garlic Cream

December 8, 2010

  serves 2-4

1 1/2 -2 lbs of cleaned mussels

3 tablespoons of garlic thru a press

1 packet of St Ours clam broth or 1 Herb Ox chicken boullion cube

 2 tablespoons of minced onion

3 tablespoons of unsalted butter

1/2 cup Savory & James Deluxe Cream Sherry

1 cup of  heavy cream

1/2 cup tomato sauce or 1 small can tomato or tomato bisque soup

1/3 cup of ground dried chorizo

fresh ground pepper

 1/4 teaspoon of Kosher or sea salt

1 teaspoon of smoked paprika

1-2 bay leafs

1 tablespoon of fresh cilantro sprigs

1 tablespoon  each of yellow, orange peppers or plum tomato cut into small pieces (optional)

 crusty loaf of bread

one large 12 inch saute pan with cover

 

heat pan

melt butter, saute garlic, onion and chorizo

add tomato sauce, bay leafs, paprika, clam broth or chicken cube, cream and sherry

stir while bringing to a high simmer

add mussels and cover 4-7 minutes  until  mussels open 

discard any open mussels and bay leafs

ladle mussels and broth into individual bowls or one large bowl, add peppers, and top with cilantro

serve with  crusty bread

Chorizo & Cheese Quesadillas

November 18, 2010

 Serves 8-10

These can be made 3-4 days in advance and be kept in refrigerator.

 

1 package of 10 inch flour tortillas with 8 tortillas

1 cup of fresh minced jalapenos (wear gloves)

2 cups of shredded Italian six cheese blend

2 cups of shredded 4 cheese Mexican blend

1 cup of scallions white & green parts sliced thin

¾ cup of chopped dry Chorizo

You will need 8 sheets of foil 15 inches long each

Set up 4 sheets on table or a counter top

Place 1 flour tortilla in center of each foil piece

Cover each tortilla with equal amounts of cheese, scallions, chorizo and jalapeno

Cover tortilla with 1 remaining tortilla

Cover with sheet of foil

Seal all edges

Pre heat oven 350 for ten minutes

Place on baking sheets and cook for 6-8 minutes

Rest for a few minutes before opening

Cut to desired slices with a pizza cuter

Serve with several of your favorite toppings : chipotle dipping sauce, guacamole, salsa,sour cream 

Tip: Chorizo is a cooked spicy dry sausage from Spain and is very different from South American and Portuguese chorizo. There are some great brands being made in USA that come very close to authentic Spanish Chorizo. One brand that comes to mind is an all natural chorizo from a company called Primo Natural and it is worth searching out.