Family Table (Lyons, 2018), by Shaye Elliot invites you to pull up a chair and take part in the anecdotes and bounty that have been grown, cured, and cooked on the Elliot Homestead. Using simple ingredients, Elliot gathers over 70 of her whole-food recipes that celebrate traditional garden-to-kitchen techniques and healthy eating to share in rich print and vibrant photos. Eliot’s experience building a sustainable farm with her husband and children has provided her with the know-how to bring the Elliot Homestead to life with farming, cooking, and healthy-living advice in her blog and three books. Her first book, From Scratch, shares her motivation in creating a farm-to-table lifestyle for her family. Eliot’s latest book, Welcome to the Farm¸ serves as a guide for readers wishing to build a homestead for themselves.
We raise pigs each year, and it’s for two reasons: bacon and chorizo. This is an excellent meat to crisp up in a skillet and sprinkle on potatoes, rice, salad, sautéed vegetables, or even your morning eggs. It’s rich, so a little goes a long way. Chorizo, like sausage, can be enjoyed a zillion different ways. Breakfast, lunch, or dinner. Eggs, soups, salads, casseroles. You name it. Throw in a few small potatoes to cook alongside the chorizo, toss in some greens and radishes right before serving. And that’s it. Culinary salvation in a skillet.
- 3 pounds ground pork, at least 30 percent fat (aka: sausage meat)
- 1 large onion
- 3 tablespoons balsamic vinegar
- 1 tablespoon cumin
- 1 tablespoon coriander
- 3 bay leaves
- 5 cloves
- 2 allspice berries
- 1/4 teaspoon cinnamon
- 1 tablespoon fresh oregano
- 1 tablespoon fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon chili powder (or 1/2 teaspoon red pepper flakes)
- 1/2 teaspoon black pepper
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika
- 5 cloves garlic
- Red wine
- Put the ground pork in a large bowl. Set aside. Ignore the pork. Let the pork be.
- Combine the onion, vinegar, cumin, coriander, bay leaves, cloves, allspice berries, cinnamon, oregano, parsley, salt, chile, pepper, paprikas, and garlic together in a food processor or high-powered blender.
- Blend the ingredients until smooth, adding red wine as necessary to ensure it all gets blended well together. I just add the wine through the hole at the top of the blender until there’s enough liquid in the mixture to really make it blended.
- Combine the sauce and pork with your hands until well combined.
- Oh, by the way, that’s it! You’ve now made chorizo. All that’s left is to fry it up. I do this on high heat, because I love it when the chorizo gets little crispy, browned bits.
More from Family Table:• Breakfast Quinoa with Eggs and Smoked Hollandaise Sauce Recipe
• Cilantro Aioli Recipe
• Roasted Sunchokes with Tomatoes and Lemon Recipe
• Asparagus Soup with Poached Eggs Recipe
• Oven-Fried Zucchini with Cilantro Aioli Recipe
• Instant Berry Ice Cream Recipe
• Red Wine and Honey-Poached Pears and Plums Recipe
Buy Elliot’s other title, Welcome to the Farm: How-To Wisdom from the Elliot Homestead, from the Capper’s Farmer store.