Soy Chorizo Kitchen Tests

Cacique launched soy chorizo as a new product in April 2011. I decided to kitchen-test the product in June, 2011. I used Cacique's soy chorizo in my kitchen tests because it was priced the same as regular chorizo.

I divided the first 10-oz. package of Cacique soy chorizo into a 2-oz. control portion, which I placed in a separate pan, two three-oz. portions and four 1/2-oz. portions. I added nothing to the control portion. I added 1 egg to the remaining soy chorizo after breaking the roll into bits with my fingers. The roll separated very easily, and the control portion of soy chorizo felt like cooked, chopped taco meat, only lighter and spongier. 

After I added the egg, I used my fingers to mix it into the Cacique soy chorizo. The soy chorizo absorbed the egg, becoming more dense and expanding the individual bits by 1/3 to 3/4 their original volume. At that point, the soy chorizo would not form into patties. I continued to mix it while the chorizo absorbed the egg, noting that it took three minutes before it expanded to its maximum volume.

I added 1/2 cup bread crumbs next, and mixed the soy chorizo again until everything was incorporated. The texture changed as the bread crumbs absorbed the remaining egg and the spiced sauce from the chorizo itself. Once the bread crumbs were fully incorporated, the chorizo was slightly sticky but easily formed into a small loaf, which I then divided into two 1/2-inch thick, 3 1/2-inch diameter patties and four 1-inch diameter "meat" balls.

I used the digital timer on the stove to track cooking time. I tested three cooking temperatures: medium-high, medium, and medium low, using one portion of the first roll of Cacique soy chorizo at a time for comparison. I also tested using two different oils: extra-virgin olive oil and canola, discovering that at every temperature except medium low, the olive oil began to smoke well before the soy chorizo was done.

The results: Use canola oil or other fats and oils with a smoke point above 400 degrees Fahrenheit for best results when frying soy chorizo.

I repeated the most successful test methods with the second package of soy chorizo to ensure that all necessary time and temperature adjustments were made before taste-testing the product with my family and friends. I repeated those methods with a third package of soy chorizo. I used an electric tabletop grill for the patties and a slow cooker for the soy chorizo meatballs. 

Medium-low cooking for 1 1/2 to 2 minutes per side for patties and 3 to 4 minutes of continuous stir-frying for meatballs resulted in a product that still needed 1 minute on HIGH in the microwave to be considered safe to eat. Soy chorizo meatballs are ready to eat in two hours when slow-cooked on the HIGH setting in Hawaiian-style sauce. The spicy heat of the chorizo provides a perfect counterpart to the sweet-tart pineapple.

You can make your own soy chorizo using textured vegetable protein -- also known as TVP -- and the typical chorizo seasonings -- vinegar, onion powder, garlic powder, mustard powder, paprika and cumin. Homemade soy chorizo performs nearly the same as ready-made soy chorizo in identical kitchen tests, but you need one additional hour of prep time for the vinegar and seasonings to soak into the textured vegetable protein.

Bean(t) Poet

S&W Premium Beans had a poetry contest running for the month of April. They want eight lines or less, and a maximum of 100 words. The prize is a case of S&W Premium Beans and 17 autographed children's poetry books. So let 'er rip!

Here's my entry:

Bean(t) Poet
by Jack V Sage

I grab the first thing I touch as I walk through the store:
a can of S&W beans.
I hold it up to the light, pondering
how much the can feels like home
in the land of potlucks and church suppers,
where beans are the go-to food.
I realize that sometimes, the familiar is the best.

Fiesta Tuna Salad

Cooking using items already in your refrigerator helps reduce food waste and stretches your weekly food budget. I still had about two-thirds of a head of romaine lettuce and seven multi-color sweet bell peppers left from last week's vegetable purchases (see my Tempe Frugal Life post for Monday, March 2, 2015), so I decided to use them in this week's Fiesta Tuna Salad.

Tuna can be a real budget buster depending on the brand and quality. Most standard-size tuna cans contain just 5.5 ounces of tuna, along with the water or oil in which the tuna was packed. At up to 1.25 per can, you pay as much as $3.75 a pound for tuna of sometimes dubious quality. I discovered four-pound cans of tuna at Smart-N-Final, and was so pleased with the quality that I now buy my tuna there any time I want some.

Their lower-priced tuna is pink and flavorful, with medium-sized chunks through tiny flakes, and costs just under $9 per can. The slightly pricier white tuna comes in the form of tuna steaks: fist-sized chunks of albacore that fall into palm-sized flakes about 1/8 inch thick, about the size and thickness of large artichoke leaves. The albacore costs just under $14 per four-pound can.

I used about one-third of a can in my fiesta tuna salad, reserving the other two-thirds of the can in two equal-sized portions that I put into small containers in the freezer for use on another day. I cut the tops off the peppers and cored them with a steak knife before cutting them into rings. The serrated edge on the steak knife allowed me to cut the peppers without squashing and breaking them, resulting in a more attractive appearance in the salad.

Using my largest covered mixing bowl, I added the tuna, 15 ounces of mixed canned peas and carrots, seven multicolored baby bell peppers cut into rings, two cups of chopped romaine lettuce, 1/2 cup of minced yellow onion, 1/4 cup of minced homemade dill refrigerator pickles, the juice of one large lemon, three tablespoons of Valentina hot sauce, and 16 ounces of French onion dip. I used a fork to blend everything together before placing the mixture in the refrigerator to chill and to allow all the flavors to meld together.

1.5 pounds canned tuna
7 multicolor baby bell peppers, cored and cut into rings
1 can (14.5 to 16 ounces) of mixed peas and carrots
2 cups rinsed, drained and chopped romaine lettuce
1/2 cup minced yellow onion
1/4 cup minced homemade dill refrigerator pickles
3 TBSP Valentina hot sauce
1 lemon, sliced and squeezed, seeds removed
16 ounces French onion dip

Have a Gluten Free Thanksgiving!

My brother advised me to go gluten free back in fall 2007, saying that it helps with all manner of things, including depression and anxiety, and he seemed to be correct at the time. I experimented with several gluten free recipes back in November 2007 and I was satisfied enough with two of them to share them on Xanga. I have moved them here to make them easier to find. Keep in mind that gluten free does not mean carb free or sugar free, although most of the recipes I am working on are definitely sugar friendly and carb light.

Here is a delicious berry pudding recipe I've created in November 2007. This seems to be the best version of the several tries:

Kephirra's Berry Blitz Pudding (Gluten Free)

One pound frozen mixed berries
One pint heavy cream or half and half (evaporated milk will also work)
1/2 cup white graulated sugar (Splenda will work if you need a diabetic version of this recipe)
3T local honey
1/4 cup rice flour (for thickener)
1 t vanilla extract
food mill or strainer lined with cheesecloth
large mixing bowl
4 quart saucepan
wooden spoon

Thaw the frozen berries in a microwave using the defrost button, or sit them out the night before. Mix the rice flour into the heavy cream, stirring until smooth. Fold the heavy cream mixture and vanilla into the berries, and mix well. Fold in the sugar and honey. Heat the resulting mixture to a rolling boil, stirring constantly. Lower heat until the berry mixture bubbles but does not rise up to spill over the pan. Stir constantly with a wooden spoon for ten minutes until mixture begins to thicken. Remove from heat.

Pour the berry mixture into a food mill or strainer lined with cheesecloth. Run the mixture through the food mill until all the liquids have gone back into the bowl and only solids are left behind. Discard the solids, unless you like the texture and don't want to give up the fiber they provide. Return the now-smooth berry mixture to your stove top and heat back to a rolling boil, stirring constantly. Lower heat and continue boiling for five minutes. Remove from heat and pour into serving dishes.

This pudding makes a great parfait. Pour it into the bottom of a parfait dish and tilt on its side slightly. Let the pudding cool, then add a layer of whipped topping or ice cream, then a second layer of pudding. Return to your fridge. Add a second layer of whipped topping or ice cream. Sprinkle each parfait with chopped pecans and grated dark chocolate. Enjoy! Serves 4 to 6.

Kephirra's Pork and Italian Sausage Scalloped Potato Casserole (Gluten Free)

One pound boneless pork chops (About four to six chops)
One pound Italian Link Sausage, cut into four inch links.(hot tastes best, okay to substitute bratwurst or kielbasa)
Six to eight medium potatoes, scrubbed and sliced, peels on
One large onion, chopped
1/2 cup diced red bell pepper
1/4 cup diced celery
1/4 cup minced fresh parsley
1 t minced fresh garlic
1 t seasoned salt
1/2 cup rice flour
one cup water
One cup half and half or heavy cream
3T bacon grease
large 9" by 11" oblong glass baking dish

Preheat your oven to 375 degrees Fahrenheit. Toss together the vegetables, herbs, spices, and sliced potatoes. Let stand for ten minutes. Pour the vegetable mixture into a glass baking dish. Sprinkle rice flour liberally over the entire casserole. Pour half and half over your casserole, making sure to wet the rice flour. Let stand ten minutes. Pour one cup of water over the casserole. Toss the vegetable mixture together until you are sure all the rice flour has been moistened. Using a 1/2 teaspoon measure, place dots of bacon grease all through the casserole, about two inches apart.

Lay the pork chops on top of your casserole, arranging so that they have just enough space to lay sausages between each one. Arrange the sausages on top of the casserole as well. Cover the baking dish with aluminum foil. Line your oven rack with foil or place the glass baking dish on a larger cookie sheet, as this dish will sometimes run over and drip onto your oven.

Bake at 375 degrees Fahrenheit for thirty to forty minutes, until you can smell the meat roasting. Remove foil and continue baking another ten to fifteen minutes until meat begins to brown. Serves 6 to 8.

Caldo Des Camarones (Shrimp Soup)

Shrimp have always symbolized good times to me, due to their cost, so it made perfect sense to include a shrimp dish in my holiday menu. I served this soup as an appetizer at every holiday meal for fifteen years, after my two daughters and I returned to Ohio from Florida in 1992.

The original version of this recipe used canned salad shrimp, because I got it on sale at the Big Lots store that used to be on Lincoln Way East between Canton and Massillon. This recipe uses fresh, shell-on shrimp instead, because it makes richer-tasting broth.

2 pounds fresh, shell-on shrimp
3 tablespoons extra-virgin olive oil
Wok or 12-inch saute pan
Colander 
6 quarts frozen chicken stock (see recipe below)
1 tablespoon lemon juice
8-quart stockpot
1 cup red and green bell pepper strips
1 tablespoon chicken soup base
1 tablespoon paprika
1 teaspoon black pepper
Zest from one whole lemon
1 cup diced celery
1 cup diced red onion
6 diced Roma tomatoes
1/2 pound diced carrots
12 ounces tomato paste 
Optional:
Bread bowls
2 pounds cooked tricolor pasta (any shape)
Fresh chives
Croutons

Defrost 6 quarts of chicken stock in an 8-quart stockpot. While the broth defrosts, preheat a wok for two minutes on medium-high before adding the olive oil. Allow the oil to heat for one additional minute.

Rinse the shrimp under cold running water and place them in a colander to drain. Pat each shrimp dry.

Place 1/2 pound of shrimp at a time in a single layer in the wok. If you do not have a wok, you can use a 12-inch saute pan instead. Stir-fry the shrimp until the flesh turns opaque and the shell changes from blue to a red or reddish-brown color.

Peel the shrimp and place them in a covered container in the refrigerator until later. Add the shells to the defrosted broth and bring the mixture to a rolling boil. Add 1 tablespoon of lemon juice. Bring the soup back to a rolling boil for 15 minutes. Reduce heat to low and simmer the soup for 30 minutes.

Pour the broth through a colander to remove the shrimp shells and return the broth to the stockpot. Add the pepper strips, spices, celery, onion, Roma tomatoes and carrots. Stir the tomato paste into the mixture to ensure that it does not stay clumped. Bring the soup back to a rolling boil for 15 minutes.

Add the peeled shrimp. Serve the soup right away. You can serve caldo des camarones in bread bowls or ladle it over cooked tricolor pasta. Garnish with fresh chives and croutons. Serves 12 to 16.  

***Chicken Stock*** 
2 pounds cut-up chicken
8 quarts water
2 tablespoons chicken soup base
1 tablespoon garam masala
1/2 cup diced yellow onion
3 ribs diced celery
1 cup diced tomato
1 cup Italian salad dressing
3 large eggs
2 cups bread crumbs

Boil 2 pounds of cut up chicken in 8 quarts of water. Add 2 tablespoons of chicken soup base or 4 bouillon cubes. Add 1 tablespoon garam masala and stir the broth. Add 1/2 cup diced yellow onion, 3 ribs of diced celery and 1 cup of diced tomato. Boil all the ingredients together for 1 hour.

Remove the chicken from the pot. Strain the broth into 1 quart containers and freeze it. Set the chicken aside in a 9- by 13-inch rectangular baking pan or glass baking dish. Marinate the chicken overnight in 1 cup of Italian salad dressing. Beat 3 eggs to a froth in a 2-quart mixing bowl. Dip the chicken pieces in egg. Shake the chicken in a bag of bread crumbs before you fry it on top of stove or bake it in your oven. Serve the chicken with twice-baked potatoes and garden salad. 

Grilled Pepper Jack Meat Loaf Burgers

Safeway had Nature's Pride multi-grain bread on sale this week for $2.50 per 24-ounce loaf and Jennie-O lean ground turkey patties for 99 cents per pound. They also had Lucerne cheese for $5.99 per 2-pound block, prompting me to create this recipe. If you prefer a vegan version, omit the egg and cheese and use a mixture of cooked lentils, chickpeas and black beans to make your burger.

1/4 cup fresh parsley
2 eggs (omit for vegan version)
2-quart mixing bowl
1 teaspoon hot sauce
1/2 teaspoon black pepper
1/4 cup minced onion
2 cloves minced garlic
8 slices multi-grain bread
Food processor
1 pound ground beef or vegan substitute (see suggestions above)
4 ounces shredded pepper jack cheese
4 ounces tomato paste
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
Yellow pepper rings
Hamburger buns

Step 1: Chop the parsley as fine as you can.

Step 2: Use a fork to beat the eggs to an even, light-yellow froth in a 2-quart mixing bowl. Add the parsley, hot sauce, pepper, onion and garlic and stir until well-blended.

Step 3: Pulse the bread in your food processor until you get even-textured bread crumbs. Add the bread crumbs to the egg mixture and stir until well-blended. Omit the eggs when making a vegan version.

Step 4: Add the ground beef or vegan substitute. Mix just enough to distribute the bread crumb mixture throughout the ground beef or vegan substitute.

Step 5: Divide the mixture into 8 equal portions. Flatten four portions to 1/2-inch thickness.

Step 6: Make a slight depression in the center of each portion, using the back of a tablespoon.

Step 7: Fill the depression with 1 ounce of shredded pepper jack cheese, vegan cheese substitute or diced vegetables of your choice.

Step 8: Flatten the remaining four portions of ground beef or vegan substitute. Top each of the first four patties with one of the remaining four patties.

Step 9: Pinch and smooth the patties along the seam.

Step 10: Grill each patty for 4 minutes on each side. Top each grilled patty with 1 ounce of tomato paste and grill for one additional minute.

Step 11: Serve on hamburger buns, topped with grilled red and green bell pepper slices and yellow pepper rings.

Cacique: They Liked Me, They Really Liked Me

Every writer lives for the day when they receive professional recognition that what they produce is worth reading. Today was that day for me. I wrote an article in June 2011 called "Soy Chorizo Kitchen Tests" and published it at Triond.com on its Notecook site. I had kitchen-tested a new product: Cacique soy chorizo, detailing each step and all the results. Yesterday, I left a link to the article on Cacique USA's Facebook page. To my delight, Cacique USA sent me the following email message:

"Wow! Very educational, Jack. And it sounds like the Hawaiian-style sauce really tied it all together... But you left us on a cliffhanger -- how'd it TASTE?!"

 

 

Thank you, Cacique USA, for taking time to read my article!

Update, April 5, 2015: Due to page-loading issues at Triond, I have moved the article to Heritage and Home. You can find it here at Soy Chorizo Kitchen Tests.