* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chorizo (hot mexican sausage)
 Categories: Meats, Main dish
      Yield: 1 Servings
 
    3/4 ts Cumin seeds
      2 ts Crushed red pepper
  1 1/2 ts Corriander seeds
      3    Whole cloves
    1/2 ts Sugar
  2 1/2 ts Coarse (kosher) salt
      4 ts Paprika
    1/4 ts Whole black peppercorns
    1/2 ts Finely minced garlic
  1 1/4 lb Lean, trimmed pork,1"dice>>>
           Chilled
     10 oz Fresh pork fat, 1/2" dice>>>
           Chilled
    1/3 c  Robust red wine
 
  Combine cumin, red pepper, corriander and cloves in sm. saucepan and
  shake over med. heat until peppers are slightly toasted and seeds
  begin to crackle, abt. 1 min. Combine toasted seasonings and
  remaining dry seasonings in mill or mortar and grind to coarse
  texture.
  
  Combine seasonings with garlic in small bowl.  Mix meat, fat, and
  seasonings in large bowl.
  
  Put half meat mixture and half of wine in food processor and process
  to fairly coarse grind.  If using grinder, use coarse-grind plate.
  Process in two batches. Combine, mix thoroughly, cover and
  refrigerate for 12 to 24 hrs.  Stuff into casings using sausage
  stuffer, or horn attached to grinder. Tie links in 3 to 4 inch links.
  Allow chorizos to dry to touch in cool place, or simply refrigerate
  for 24 hrs. uncovered. Hold in refrig. for up to 3 days, or freeze
  for longer storage.
  
  Cook in your usual manner.  Yield:  abt. 2 lbs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Drunken mexican chicken (pollo boracho)
 Categories: Poultry, Mexican
      Yield: 6 Servings
 
      1    Broiler-fryer chicken, cut
           -into serving pieces
      1 ts MSG
    1/4 c  Corn oil
  1 1/4 ts Salt
      1 ts Paprika
    3/4 ts Ground black pepper
    1/2 ts Crushed oregano
    1/2 ts Cumin seed
    1/4 ts Garlic powder
      1    Cube chicken bouillon,
           -crushed
     16 oz Can tomatoes, chopped (or
           -substitute fresh ones)
      1 lg Onion, sliced
      5 md Zucchini, sliced
      1 c  Red Burgundy wine
 
  Sprinkle chicken with MSG.  Heat corn oil in Dutch oven over medium
  heat. Add chicken and brown well on all sides.
  
  Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic
  powder and bouillon.  Reduce heat to medium low; add tomatoes, onion,
  zucchini and wine.
  
  Cook, covered, 30 minutes; uncover and continue cooking another 15
  minutes or until liquid is somewhat reduced and chicken is done.
  
  Excellent when served with brown rice, pinto beans and avocado fruit
  salad.
  
 
MMMMM
 
... Sincerely yours Gigi
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