Choripan – An Incredible (& Simple) Grilled Argentine Sausage Sandwich

When I was in Buenos Aires, I had what I consider the most delicious sausage sandwich I’ve ever eaten - Choripan. The name is a combination of two words – “chorizo,” a type of sausage, and “pan,” meaning, “bread.” The chorizo is grilled and put on toasted baguette with chimichurri sauce. One can also add Creole Sauce – chopped tomato, onion, olive oil, and red wine vinegar.

 Chorizo is a tasty pork sausage that originated in the Iberian Peninsula, but is popular throughout Latin America, in the Philippines, and elsewhere.

The place where I experienced this incredible delight was at Booth 53 in the San Telmo Market (Mercado de San Telmo). The market is an interesting mix of food booths and of stalls with thrift, vintage, and antique items. There are a number of antique shops in the vicinity of the market, and an outdoor antique & flea market on the weekends.

 

 Booth 53

The Booth 53 Choripan.

Since returning home, I’ve made choripan three times – served on a toasted hoagie roll and topped with chimichurri sauce. I love the results and will continue making it.

 I buy the chorizo at Fresh Market. For the bread, I use Publix hoagie rolls. For chimichurri sauce, I use a brand called La Parmesana. It is imported from Argentina and available on Amazon. I’ve tried three chimichurri sauces; and this one is my favorite. (It’s not surprising that the brand name is Italian. Buenos Aires has a very large ethnic Italian population, which has had a significant influence on the local cuisine.)

 Grilling the chorizo is very simple. I use a gas grill on a relatively high setting.

- Before grilling, I make a row of shallow v-shaped cuts on two sides of the chorizo. (I do that with any sausages I grill.)

- I first grill the chorizo on the cooler side of the grill for 20 minutes, turning every 5 minutes.

- Then I grill it on the hot side of the grill for 10 minutes, turning it at 5 minutes.

- Four minutes before the grilling is finished, I put the cut-open hoagie roll on the hot side of the grill, with the inside facing down.

 After the grilling is finished, I top the sausage with chimichurri sauce. If you’re interested in the creole sauce (salsa criolla), you can easily find recipes on line.

  My Choripan

Carbonada CaryJor - CaryJor Stew - An Argentine-Influenced Creation

 After making and enjoying the wonderful Argentine humita three times, I decided I'd like to create a beef stew version. So, I did an Internet search for Argentine beef stews and came up with three ingredients to add to the humita - beef, Malbec wine, and dried apricots. The results were great.

I decided to name the dish Carbonada CaryJor. A carbonada is a beef stew with vegetables. CaryJor honors my Buenos Aires friends, Caroline & Jorge, who made my trip to Buenos Aires an extraordinary set of unforgettable experiences.

As is the case with all such stews, it's best to make it a day in advance so that it will be much more flavorful. This recipe will produce four servings.

If you want to make a spicier version, you can add a bit of chili pepper powder - or you can give your guests the option of adding it in to their serving.

For the beef, I chose to use imported Argentine tritip beef ("colita de cuadril" in Spanish) from my local Fresh Market supermarket, which has an Argentine beef section. However, that option can be a bit expensive because you have to buy a large cut of meat. I cut the leftover part into a number of steaks and froze them.

As I mentioned in my posting about humita, this recipe requires a bit of preparation, but the cooking is fairly straightforward.

These are the types of recipes I only make when I'm having guests, and I want to offer them something unique.

Ingredients

- 1 tbsp olive oil

- 3/4 large onion- finely chopped

-3/4 lb of beef chunks (I used a tritip cut – “colita de cuadril” in Spanish, because that was the most suitable imported Argentine beef I could find.)

- 1 piece of spring onion – finely chopped

- 1/2 sweet pepper – chopped

- 4 dried apricots – pitted & chopped

- one 15 oz. can sweet corn. (The original humita recipe calls for grated corn on the cob.)

- 1/2 lb. grated butternut squash (I used the food processor to grate)

- 1/2 diced roma tomato

- 1 tbsp garlic (I used the refrigerated minced garlic)

- 3/4 tsp paprika (you can add more or less depending on your taste buds)

- 1/2 tsp cumin

- the corn juice from the can

- ½ cup Malbec

- salt and pepper

 Cooking

1. Heat the olive oil in a large pan.

2. Cook the beef until browned – 3 min (or less) per side.

3. Add the chopped white onion, spring onion, sweet pepper, garlic, and apricots

3. While the onions and pepper are cooking, add a good pinch of salt and continue to mix until it is cooked.

3. Add the roma tomato, cumin & paprika. You can start by adding less spice, and once the humita is cooking, taste and add more.

4. When well mixed, add the corn and mix well. Add the corn water and wine, and continue to stir so the corn does not stick to the bottom of the pan.

5. Boil the stew for 3 minutes continuously stirring. If the humita is becoming too dry at any time, add water as needed. (The mixture is cooked for 10 minutes if corn on the cob is used.)

6. When the mixture has cooked for 3 minutes, add the grated butternut squash and mix well.

7. Continue to stir, reduce the heat and cook for a further 20 minutes.

Humita - A Savory Butternut Squash & Corn Dish

 When I was in Argentina not long ago, I discovered humita, a delightful vegetable dish from northern Argentina. There are variants of this dish in other South American countries. You can read more about humita on Wikipedia: https://en.wikipedia.org/wiki/Humita

 I tried it as part of a dinner I had at a spectacular tango performance at El Querandí, recommended by my friend Jorge. (If you're ever in Buenos Aires and want to experience a great traditional tango show, El  Querandí is the place to go: https://querandi.com.ar/en/ )

I loved the humita so much that I decided I had to try making it. I did, and was very pleased with the results. It does take a bit of chopping, but the actual cooking is straightforward and simple. (The "h" in "humita" is silent.)

I found many humita recipes on-line. I started with this one, and modified it in a number of ways consistent with other humita recipes. I found it at: https://theargentinekitchen.co.uk/2021/01/28/humita/. (Notice that it comes from a British site named, "The Argentine Kitchen."

One important change to the original recipe is using canned sweet corn instead of corn grated off the cob. I left out the spicy chili pepper and the optional mozzarella balls. I also discovered I needed far less liquid than the original recipe called for.

 This recipe makes 6-8 servings. It’s best made a day in advance. The flavor is much richer on the second day.

 Ingredients

- 1 tbsp olive oil

- 1 1/2 onions- finely chopped

- 2 pieces of spring onion – finely chopped

- 1  sweet red pepper – chopped

- two 15 oz. cans sweet corn. (The original recipe calls for grated corn on the cob, then soaking the husks in water. The water is added when cooking. I used the corn juice from the can instead.)

- the corn juice from the canned corn

- 1 lb. grated butternut squash (I used the food processor)

- 1 diced roma tomato

- 1 tbsp garlic (I use the bottled, crushed garlic)

- 1 1/2 tsp paprika (you can add more or less depending on your taste)

- 1 tsp cumin

- salt and pepper

 Cooking

1. Heat the olive oil in a large pan. Then add the chopped white onion, spring onion, garlic, & red pepper.

2. While the onions and red peppers are cooking, add a good pinch of salt and continue to mix until it is cooked – about 6 minutes.

3. Add the roma tomato, cumin & paprika. You can start by adding less spice, and add more if desired.

4. When well mixed, add all the corn and mix well.

5. Add roughly 4 oz. of the corn water and continue to stir so the corn does not stick to the bottom of the pan.

6. Cook the humita for 3 minutes continuously stirring. If the humita is becoming too dry at any time, add more corn water as needed. (If corn on the cob is used, cook the mixture for 10 minutes.)

7. When the humita has boiled for 3 minutes, add the grated butternut squash and mix well.

8. Continue to stir, reduce the heat and cook for a further 20 minutes until the humita is creamy and both butternut squash and corn are cooked. If water is still visible, cook until the water evaporates.

Brunswick Stew - Fantastic

I recently ended up preparing the best stew I’ve ever had; and I've had many over the years. I was hosting family and dear German friends for a get-together. As a main course, I wanted an American dish that would be a bit different and that I could prepare a day in advance. I like stew-type dishes not only because they can be prepared in advance, but because they often taste better on the second or third day. This fit the model perfectly.

In my search for possibilities, I ran across a Brunswick stew recipe with great reviews at: https://www.smalltownwoman.com/brunswick-stew/#recipe

Two American cities claim credit for the stew – Brunswick, VA & Brunswick, GA. Some claim it originated in Braunschweig, Germany. https://en.wikipedia.org/wiki/Brunswick_stew.

The meat used in original versions was rabbit and/or squirrel. Mine would not be an original version.

For the most part, I followed the version I found, but I did make a few changes. The recipe I found was for six servings. I wanted nine. So, I multiplied the original contents by 1.5 and made a few changes. Below, you will find my version with the changes from the original contents underlined. The recipe is very flexible.

The meal included my home-made cornbread, salad, store-bought key lime pie, and cookies.

The recipe provided enough for six generous servings for the six of us, plus large-portion dinners for me for the following two evenings. It got better each day. With every spoonful, I would say to myself, “I love it!”

While cooking is very straight forward, I would only prepare it when guests are involved – because of the preparation time that brining and roasting the chicken involved.

One caveat – lima beans can cause gas.

Brunswick Stew

Original Ingredients Modified for 9 servings

2 1/4 tablespoons canola oil

1 1/2 large onions finely chopped

Potatoes – (I used four Melissa’s baby Dutch yellow potatoes, each cut into eight pieces (added to original recipe - from Aldi's.)

3 cloves garlic minced (I used 3 Tbsp bottled minced garlic.)

3 1/4 cup low sodium chicken broth

3  tablespoons tomato paste

1 1/2 can 14.5-ounce fire roasted diced tomatoes

2 1/4 cups frozen corn (I used a 15 oz. can of Green Giant whole kernel sweet corn.)

2 1/4 cups frozen lima beans

1 1/4 cup barbecue sauce plus more for drizzling (I used Kinder’s mild BBQ sauce)

3  tablespoons brown sugar

1 1/2 tablespoon Worcestershire sauce

3/8 teaspoon fresh ground black pepper

3 3/4 cups pulled smoked pork (You can use leftover pulled pork. I used a 12-oz. container of Curly’s cooked sauceless, hickory-smoked, seasoned pulled pork.)

2 1/4 cups cooked diced chicken breast or chicken thighs smoked or roasted. (You can use leftover cooked chicken. I brined and then roasted a chicken breast in my Ninja XL Pro Air Fryer.)

The recipe also called for the following hot spices. However, instead of cooking with them, I put them on the table for guests to add if they wished

1/8 teaspoon crushed red pepper

1-2 pinches of cayenne pepper

2 1/4 teaspoons hot sauce

Instructions

     Heat oil over medium heat in a Dutch oven or heavy stock pot.  Add the onion and potatoes; and cook until tender - 5-6 minutes.

     Reduce heat and add the minced garlic cooking for 1 minute while stirring constantly.

     In a small bowl stir the tomato paste with 1/4 cup of chicken broth then pour it into the pot.  Add the remaining chicken broth, diced tomatoes, frozen corn, lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper, and cayenne pepper to the pot over medium-high heat. Bring to a low boil.  Reduce heat and simmer for 15 minutes.

     Add the smoked pork and cooked chicken and let it simmer for about 5 more minutes.  If desired season the stew with salt and more pepper to taste.

     Spoon into bowls and drizzle with just a little bit more barbecue sauce.

 Below are the Author’s Notes from the author of the original recipe

     “This is my go-to recipe for leftover smoked pork and roasted chicken.  You can use all of one or the other but I think it tastes better with both. You can also use different percentages of each.  If you are a hunter or live off the land, try squirrel, rabbit, or other game meat.  Ground beef and ground pork or other less expensive options.

    Other vegetables you might add include potatoes, butter beans, celery, and okra

    The stew is a hearty meal in itself.  However, if I am expecting company or have extended family over for dinner I like to serve it with coleslaw, Cornbread, and Southern Fried Apples.

    I use a Kansas City-style BBQ sauce which is a little thinner, light on sugar with a little bit of kick. This is just the way I like it. I think it is a good match for the stew.

    After spooning the stew into bowls drizzle with just a little bit of extra barbecue sauce.  It makes a great presentation and a little bit of added flavor.

    Store leftovers in an airtight container in the refrigerator for up to 3 days.”

  

 

 

Savoring Balsamic on Its Home Turf - The Province of Modena

     Some food tastes are not only delicious, they are exquisite. One example is the Traditional Balsamic Vinegar of Modena, Italy (Aceto Balsamico Tradizionale di Modena). The Traditional Balsamic is not the balsamic that we find on supermarket shelves. It is also not the balsamic that is sometimes mistakenly or deceitfully identified by U.S. vendors as “traditional balsamic,” but is not.

 Almost every evening for years, I’ve enjoyed dressing my dinner salad with Tuscan EVOO and what I mistakenly thought was traditional balsamic. So, when I decided to visit Emilia-Romagna last month and stay in Bologna, I wanted to take a day trip to Modena and visit an “acetaia,” a balsamic production facility. 

(Modena is both a city and a province in the Emilia-Romagna Region of Italy. When referring to balsamic production, the reference is to the province. The city is its capital.)

 In researching the possibilities, I discovered Villa San Donnino (https://www.villasandonnino.it/), which Is located a few miles outside the city of Modena. It had great reviews and a list of balsamic products that included traditional balsamic. It offered free, English-language tours and tastings, and accepted advance reservations. It seemed like a great choice. The two friends I would be meeting in Bologna liked the idea. So, I made reservations for the three of us. It turned out to be the perfect choice. It would be an eye-opening, mouth-watering, and tasty experience.

 Our guide/teacher/hostess was Chiara. She did a superb job.

First, she took us up several flights of stairs to the production and aging space, seen in the photo above. There, she explained the process. Each row of barrels, called a “battery,” eventually ends up with one year’s production.

After explaining the process, she led us back to the ground floor, where we enjoyed a tasting and had the opportunity to purchase San Donnino balsamic products.

 Before the visit, I had thought I understood the different types of balsamic vinegars. I discovered that I was misinformed.

There are three main types of balsamic

1. DOP  (Protected Designation of Origin) – aged 12 years & Extravecchio - aged 25 years. This class has very strict regulations governed by a consortium. Those regulations involve the types of grapes that can be used, where the grapes are grown, prohibitions against using any additives, etc. This type can only be made from grape must – unfermented grape juice.

Villa San Donnino belongs to the Consortium of Ancient Vinegar Producers (Consorzio Produttori Antiche Acetaie). A consortium taster must taste and approve a producer’s product in order for the product to be sold as Traditional Balsamic. The decision is not up to the producer. You can find consortium rules at https://balsamico.it/en/the-product/

All Traditional Balsamics from Modena come in the same bulb-shaped 100ml bottle. The labeling is different, depending on whether the age is 12 or 25 years.

So, the Chef Jeanne Pierre “18-year traditional barrel-aged” balsamic in 750 ml bottles that I had been buying on Amazon didn’t match either the packaging or the aging of requirements of authentic Traditional Balsamic of Modena.

Before buying on Amazon, I used to buy “traditional balsamic” from a local olive oil store. They had their “traditional balsamic” in large barrels; and would put the requested amount in a bottle. Clearly, that was not traditional balsamic.

 Traditional balsamic from neighboring Reggio Emilia only comes in a tulip-shaped 100ml bottle.

 2. IGP (Protected Geographical Indication) – This type or the third type are what you find on store shelves. It has fewer regulations . It must contain at least 10% wine vinegar, and can have up to 2% natural caramel added. This type need only be aged in wooden barrels for 60 days. It can be labeled “aged” if it is aged for at least 3 years in wooden barrels.

 3. “Condiment” (Condimento) balsamic has the fewest limitations. Other flavoring can be added.

 Villa San Donnino offers a number of wonderful balsamic products – the 25-year-old and 12-year-old traditional, dark and light condiment balsamic, and a balsamic jelly. We bought a variety of items for both personal use and as gifts. Villa S.D. also offers shipping, which is not inexpensive, but is easier than carrying in one’s luggage.

In the photo below, you will see in the top center the prince of their products the 12-year-old traditional balsamic, bottled in the only permissible bottle. Below the prince is the balsamic jelly. On the left is the light-colored condiment and on the right is the dark-colored condiment. The 25-year-old emperor is not pictured because I did not buy it. Each comes in a nice box. Santa may bring some of these to loved ones.

It was very easy to get to Villa San Donnino from Bologna. We took the train to Modena. Our second-class tickets were €4.30 ($4.73), and the trip took 32 minutes. After a bit of sightseeing at the Mercato Storico Albinelli, a neat covered food market full of stalls, we took a cab from there to Villa San Donnino. The fare was about €31 ($34.10), and the six-mile ride took just over 15 minutes. The cabbie was a bit confused about the destination because he said there were two places with the same name. Fortunately, I gave him the Villa San Donnino phone nr. He called and got the correct location.

 In a conversation with the cabbie who took us back to town, he told me that he,  like many others in town, produced traditional balsamic for his family. He said he had taken over the process from his father and grandfather. Both Chiara and the cabbie mentioned that families often start a batch when a child is born, and age it until the child grows up and marries. Then it is given as a wedding gift.

 If you’re ever in Modena or have time for a day trip from Bologna, I highly recommend Villa San Donnino. To make reservations for a tasting, you can contact the Villa at bookyourvinegartour@villasandonnino.it.

 

 

 

 

 

 

 

 

The Piadina - A Romagna Special Sandwich

 It seems there's no end of yummy sandwiches around the world. A special sandwich of the Romagna area of Emilia-Romagna is the Piadina flat-bread sandwich.

I was lucky enough to enjoy a Piadina lunch with two friends on a sunny afternoon at Mr. Dante restaurant on the Piazza del Popolo in Ravenna.

My sandwich had piadina bread, prosciutto, the unique Emillia-Romagna squacquerone fresh cheese, and arugula. I accompanied it with a glass of Albana Secca Emilia-Romagna DOCG white wine.

The squacquerone has a texture like yoghurt. It's nice, but not exciting. However, it worked perfectly with the prosciutto and arugula.

The sandwich and wine cost a total of about $17.05.

Enjoying lunch with two great friends made the experience even more special.

I had originally chosen a restaurant that had one of the very best ratings in Ravenna. Fortunately, it was closed when we got there. It was on a side street with little atmosphere.

Mr. Dante restaurant is undoubtedly named after Dante Alighieri, the iconic Italian poet, writer, and philosopher, who spent his final days in Ravenna.

The Foods & Wines of Emilia-Romagna

     I recently visited the Italian Region of Emilia-Romagna for the first time. Prior to preparing for the visit, I knew very little about the area except its reputation for prosciutto, parmesan cheese, and balsamic vinegar. I learned that it is a culinary paradise and also has nice wines.

    Below is a list of the foods and wines that I tried.  The list is intended to give you a sense of the culinary richness of the area.

 I really enjoyed most of them. The few that didn't turn me on were the very popular Cotoletta Alla Bolognese - Bolognese Veal Cutlet, Lasagna Sfoglia alla Bolognese, Squacquerone - a very fresh cheese with a yoghurt-like consistency, and Zuppa Inglese (English Soup) - a dessert. Perhaps I should have tried the cutlet and the lasagna at a second restaurant, but there were just too many foods to try.

    I plan to do postings about some of the meals in which I enjoyed these foods.

    I was surprised by the wines. Prior to this trip, the only wine type I knew about from the region was Lambrusco, a red wine that I find too sweet. I had many very pleasant reds, mostly Sangioveses, and a few whites and dessert wines.

    While I was there, I stayed in the capital of Bologna, but made day trips by train to Modena, Parma, Ravenna, and Padua (which is in the Veneto Region). I was joined by two friends. On the day trips, I tried local food and wine specialties - like the Piadina sandwich of Ravenna or wine from the Hills of Parma.

Foods & Wines Consumed

Balsamic Vinegar - Tour & Tasting at Villa San Donnino near Modena

- Tradizionale Extravecchio – aged 25 years

- Tradizionale Affinato – aged 12 years

- Nerone dressing – aged 6 years

- Bianco white dressing

- Jelly

Cheeses

- Grana Padana

- Parmiggiano Reggiano

- Pecorino

- Pecorino from Pienza

- Riviera

- Squacquerone

Prosciutto & Salumi (cured meats)

- Coppa di Parma IGP "Ferrari Cavalier Bruno"

- Culatello di Zibello DOP "Podere Cadassa" - Parma

- Leporati Parma prosciutto -  aged 28 months

- Mortadella

- Prosciutto

- Salame Felino IGP "Gran Riserva Cavalier Bruto Umberto Boschi" - Parma

- Salami

Breads

- Crescentina rolls

- Tigelle

- Torta fritta – Fried hollow bread – a Parma specialty

Appetizers

- Tortino di Parmigiana ai Porcini -  parmesan flan with porcini mushrooms

- Tortino di Verdure con Crema di Parmigiano Reggiano 24 mesi - vegetable flan in a fondue of 24-month-old parmesan cheese 

- Tortino di Zucchine au Fonduta di Parmigiano Reggiano 24 mesi e Glassa di Alceto Balsamico di Modena - mini zucchini flan with a fondue of 24-month aged Parmesan cheese

Pastas – Primi Piatti (There are primi piatti other than pastas, but I didn’t have any.)

- Anolini in brodo di manzo e cappone - Anolini pasta in beef & capon broth with parmesan cheese

- Balanzoni in crema di Parmigiano con Granella di Pistacchio - Balanzoni pasta in parmesan cream sauce with chopped pistacchios

- Cappellacci alla carbona  con guanciale croccante -  cheese & egg ravioli with crispy bacon

- Gramigna alla Salsiccia – Gramigna pasta with sausage

- Lasagna Sfoglia alla Bolognese

- Passatelli in Brodo - hand-made passatelli pasta in broth

- Passatelli with prosciutto

- Tagliatelle al Ragu

- Tagliatelle con salsiccia brasata al sangiovese e squacquerone -  tagliatelle with sausage braised in sangiovese & squacquerone

- Tortellini alla crema di Parmigiano -  meat-filled tortellini with parmesan cream sauce

- Tortellini alla moda di Bologna con burro e julienne di prosciutto di Parma - Bologna-style tortellini with butter and Parma ham julienne

- Tortellini in brodo di Capone - Home-made tortellini in capon broth with parmesan cheese to sprinkle

- Tortellini tradizionali, crema di zafferano e prosciutto di Parma croccante - tortellini with a saffron cream sauce and crispy Parma ham

-Tortelloni (not tortellini) ripieni di zucca alla Crema di Parmigiano - tortelloni filled with butternut squash in parmesan cream sauce

- Tortelloni di Zucca con funghi porcini e olio di tartufo  -  butternut squash-filled Tortelloni with porcini mushrooms and truffle oil

Main Dishes – Secondi Piatti

- Cotolette alla Bolognese – Bologna veal cutlet

Sandwiches

- Crescentina sandwich - fried bread with grilled porchetta ham and potato croquette, caramelized onions, & hand melted provolone cheese

- Piadina with Parma ham, squacquerone, and arugula – a Ravenna specialty made with Piadina bread

Side Dishes – Contorni

- Cicoria Saltata in Padella - Sauteed chicory

- Friggione - traditional bologna dish of stewed onions and tomatoes. Incredible!

Desserts

- Gelato con Amarena -  gelato with black cherries

- Semifreddo al Pistacchio con Caramello Salato - Pistacchio semifreddo

- Tenerina di Cioccolato -  a local type of chocolate cake with a sweet mascarpone cheese

- Torta di Riso - chocolate rice cake

- Tortino di Cioccolato fondente -  a dark chocolate flan

- Zabaglione & Sbrisolona 

- Zuppa Inglese

Wine

- Albana Secca Emilia-Romagna DOCG white

- Anino Pignoletto

- Ca' Grande Sangiovese Superiore

- Cavariol Colli Bolognesi Bologna Rosso

- Finitum Cantine Zuffa Colli d'Imola Sangiovese Superiore

- La Furha del Basino Sangiovese Superiore

- Passerino (dessert wine)

- Mastalsò Romagna DOC Sangiovese Superiore

- Monte dei Vigni (Mountain of Vines), a Colli di Parma (Parma Hills) red - 75% Sangiovese and 25% Bonarda grapes

- Rubicaia Romagna Sangiovese

- Santodeno Sangiovese Appassimento

- Tenuta la Viola, il Columbarone Sangiovese Superiore from Emilia-Romagna

- Tenuta Nasano Sancaberlot (Sangiovese, cabernet sauvignon, merlot)

- Torre Ca Bianca Colli Bolognesi Rosso

- Umberto Cesari Moma Sangiovese - Cabernet Sauvignon from nearby Castel San Pietro Terme

- Vittorio Romagna Sangiovese Superiore

After-Dinner Drinks

- Limoncello

- Nocino – a nut liqueur