Chorizo – Volpi Foods

Linguine With Clams And Chorizo

Rachel Jurina — Fri, 06 Dec 2019 17:38:44 +0000

Linguine with clams is the sort of dish that Nonna would serve on the good plates, appearing at Christmas or other festive celebrations throughout the year. When it’s served on an ordinary day, the world becomes magical. The addition of chorizo plays with the Spanish pairing of chorizo and shellfish, a happy, centuries-long combination. We think it makes the party all the more glorious.

The Volpi Torta

Rachel Jurina — Mon, 30 Sep 2019 14:27:36 +0000

A classic Mexican torta is served on an oblong roll and can be eaten hot or cold. And though filled with many flavors, its main element is meat ⁠— sometimes stewed or grilled, sometimes crafted from cured meats like ham. Its accompaniments are usually avocado, chiles, onions, and cheese. They’re portable, spicy satisfying and worthy of the spotlight. The Volpi torta, though not traditional, celebrates Chorizo because even a classic needs spicing up once in a while.

Blackberry Smash With Salami Swizzle

Rachel Jurina — Thu, 29 Aug 2019 20:05:09 +0000

Blackberry season comes along when the ground is crisp and scorched from summer’s heat and the thirst for refreshing, cold cocktails hasn’t ceased. The act of muddling (or in this case, smashing) fruit and mint as a base for a cocktail is mystically satisfying to any mixed drink maker. The blackberry smash with salami swizzle contains tangy blackberries and sharp mint tamed by bourbon’s sweet notes keeps summer in its clutches ‒ it even has a built-in snack of chorizo to tide you over to your refill.

Fire-Roasted Bloody Mary with Chorizo-Scallop Garnish

studio2108 — Mon, 31 Oct 2016 09:00:26 +0000

Party Hard – You earned it, now deal with it. It’s great to be able to predict your hangover and make the morning go just a smidge easier by whipping up the Bloody Mary mix a day ahead. Not only will you just need to add vodka and some ice, but the flavors of the mix will intensify overnight and really give you an eye-opening hit of umami, spice and heat. And if you space it (or party too hard unexpectedly) it’s totally fine to drink it the day you make it. Just stir the drink a little longer with the ice to get it good and cold. And if that hangover is just too intense to make this fantastic meal of a garnish, stab a cube of Chorizo together with some kind of pickley thing on a skewer and surrender to your elixir. This fire-roasted bloody mary with a chorizo-scallop garnish is sure to wake you up and kick that pesky hangover to the curb.

Grilled Seafood Paella

Hashtag Labs — Mon, 29 Aug 2016 13:24:25 +0000

Rice, redefined. Paella, the comforting Valencian rice dish of humble origins, is both the name of the recipe and the pan in which it’s prepared: a round, flat-bottomed pan to give the rice maximum surface contact. Traditionally, grilled seafood paella is cooked over an open fire, and there are still many shops in Spain that cook over wood. We like the smoky flavor it imparts to the seafood in our version as well. And we love any excuse to light a fire.

Grilled Lobster with Chorizo-Lime Butter

Hashtag Labs — Thu, 21 Jul 2016 13:48:37 +0000

Lobster and butter. Think this godsend of a culinary match can’t get better? We put chorizo in the butter, baby. You’ll probably want to make extra and slather it on everything. Grilled lobster with chorizo-lime butter is that good. Get crackin’.

Chorizo and Jack Stuffed Burger

studio2108 — Mon, 04 Jul 2016 09:00:47 +0000

Build a better burger. Stuff it with smoky Chorizo and gooey cheese and watch the crowd swoon with joy. You’ll be the go-to Burgermeister for all the neighborhood cookouts, which basically means you can order people to get your beers for you while you tend the grill. Win-win.

Chorizo and Pinto Tostada

studio2108 — Fri, 24 Jun 2016 14:38:36 +0000

Don’t be afraid to eat your plate. It’s totally acceptable when you have a chorizo and pinto tostada, a deep-fried corn tortilla piled high with beans, meat, cheese, salsa, and … the possibilities are limitless. It’s a delightful mess to eat (not first-date material unless you’re with someone really cool) and probably best done by breaking off shards of crispy tortilla (the “plate”) to scoop up the creamy beans and oh-so-tasty Chorizo. You’ll be dancing in the streets.

Chorizo Party Mix

studio2108 — Tue, 21 Jun 2016 14:23:58 +0000

Who doesn’t love a snack? Yet sometimes it’s hard to choose between salty and sweet. Luckily, we’ve got a spicy mix of Chorizo Salame sticks, chips, pretzels, and nuts for the salt and dried mangoes for the sweet. It’s not often you get it both ways.

Chorizo Tacos al Pastor

studio2108 — Mon, 13 Jun 2016 17:54:18 +0000

Simply utter the word “taco” and most people we know will get that crazed look in their eye. A look that evokes both panic (Where? Where are they? Are there enough?) and dreamy nostalgia (Remember the taco we had in L.A.? Oh, what about the ones with the chicharrón, woah were they good). The bewitching combination of sweet, salt, fat, acid, crunch, soft — not to mention handheld convenience — has entranced people for centuries. This one, like all the notable tacos that weave their way into one’s memory, takes a little time to prepare, but the results are predictably and satisfyingly delicious. Race you to the cart.