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Recipe: Arroz al Horno

Arroz al Horno, which translates to baked rice, is a hearty dish from Spain that combines three types of pork - ribs, blood sausage (called morcilla), and bacon. Add in some chickpeas and this dish is sure to make our friends at Alberta Pulse Growers happy. If all ingredients are on hand, this dish is easy to prep before a quick bake in the oven.

In Spain, arroz al horno would be cooked and served in a terra cotta dish made from glazed clay that can be used on the stove top as well as in the oven. If not available, a large casserole dish will work just fine. While many in Canada might describe this dish as a paella, Spaniards are quite traditional and strict over what can be called a paella. Arroz al horno is not paella; arroz al horno is baked rice.

If you've never tried blood sausage don't let the name scare you. We've made this dish for several friends and each time we've just used the Spanish word morcilla and said it was a pork sausage. Everyone has enjoyed it. You can find fresh blood sausage in local butcher shops and speciality delis. In Edmonton I buy from the Polish Sausage & Deli or direct from Irvings Farm Fresh. If you are in doubt of how tasty blood sausages are or you can't find any, just substitute for your favourite pork sausage.

What you’ll need…

  • 300g (1 1/2 cup) paella or aborio rice
  • 600g (3 cup) soup stock (pork, chicken, or vegetable)
  • 100g (3/4 cup) cooked chickpeas
  • 125 grams of thick cut bacon, cut into chunks
  • 1 blood sausage, cut into 2 or 4 pieces
  • 1 - half rack of pork ribs, cut into individual ribs (approximately 8)
  • 1 medium sized tomato, cut into thick slices
  • 1 medium sized potato, cut into slices
  • 1 small can of tomato paste (214 ml)
  • 1 tbsp of smoked paprika
  • a few strands of saffron (optional)
  • 1 head of garlic
  • salt - to taste
  • Canola oil, as needed.

Directions:

1. Preheat the oven to 425F. 2. In a large pan over medium heat, sauce the bacon, ribs and blood sausage in batches until browned. Remove the meat to plate. Reserve any fat in the pan. 3. If fat in the pan is low, add canola oil as needed. Add the slices of potatoes and fry until brown. Set them aside with the meat. 4. Add the rice to the pan and sauté for 1-2 minutes. Add the tomato paste, saffron, paprika, chickpeas and mix until warm. 5. Add rice mixture to a large casserole dish. Arrange the ribs, bacon, sausage, potato and tomato slices as desired. Gently slice the top of the head of garlic off, and place the garlic head in the centre of the casserole, and gently press into rice mixture. Top with soup stock and put the casserole in the preheated oven. 6. Bake for 20-25 minutes, or until the liquid is just evaporated. Let the casserole rest for 5 - 10 minutes.
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Recipe: Chorizo and White Bean Crostini
[caption id="attachment_77551" align="aligncenter" width="640"] Chorizo and White Bean Crostini[/caption] Many of Alberta’s pork farmers are also Alberta Pulse Growers – growing dry peas, beans, lentils and chickpeas across the province. Pulses are the dry edible seeds of pod plants in the legume family and include dry peas, beans, lentils and chickpeas. In addition to being nutritious (high in protein and fibre and low in fat), pulses also pair perfectly with pork. Canned pulses offer an affordable and quick way to add instant nutrients to your meal prep. This recipe for Chorizo and White Bean Crostini makes for a quick appetizer or side dish; a dose of fibre never tasted so good. Visit a local butcher to pick up some freshly made, Alberta pork chorizo sausage.

What you’ll need…

  • 2 chorizo sausages, uncooked - removed from sausage casing and crumbled
  • 1 large can (17 oz) of white/cannelloni beans, drained and rinsed
  • 1 baguette, or small crusty bread loaf, cut into 1 cm slice on an angle
  • 1 clove of garlic, minced
  • 4 tbsp of canola oil, divided
  • 1 tsp of lemon juice
  • salt and pepper, to taste
  • green onions or fresh chives, chopped – optional as garnish

Directions:

  1. Preheat oven to 350 F. Lightly brush 3 Tbsp of oil on both sides of sliced bread. Place on a baking sheet.
  2. Bake five - seven minutes; flip crostini over. Bake five to seven more minutes or until desired browning is achieved. Remove from oven.
  3. Place half of the beans in a blender or food processor with 1 Tbsp of oil, garlic clove, and lemon juice and mix until smooth.
  4. In a large pan, cook chorizo over medium heat, stirring and breaking up the meat until thoroughly cooked and separated, approximately five- seven minutes. When sausage meat is cooked, remove pan from heat.
  5. To the pan add the beans, bean puree, and mix to combine. Add salt and pepper to taste.
  6. Top each crostini with chorizo and bean mixture, and garnish with chopped green onions, chives, or herb of choice.
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Recipe: Chef Paul Shufelt's Charred Corn & Chorizo Chili
Workshop Eatery's Chef Paul Shufelt claimed the chili smack down people's choice award at this past weekend's Devour the Rockies at the Fairmont Jasper Park Lodge. The food and film festival at the Fairmont JPL, which is a satellite event of the larger Devour in Wolfville, Nova Scotia, involves a heated chili cook off between five chefs.  This year, chef Shufelt took home the fan favourite award with his charred corn & chorizo chili. According to chef Shufelt, the thing about cooking chili, like many things in life, is that taste is subjective. What you may find spicy, he may find mild. Keep that in mind when cooking this and start by adding less of the peppers and spices until you are sure you are comfortable with the spice. This recipe isn’t meant to melt your face off, but it will provide a good heat and depth of flavour. Start slowly, let it cook down, and then adjust as you go. It’s far easier to add a little more heat than to try to take out a lot of heat. This pot of chili should be enough to feed 10-12 people.

What you’ll need…

Prep Time: 30 minutes Cooking Time: 3-4 hours Special Tools: large braising pot 1.5 kg. fresh ground brisket 1 kg. fresh chorizo 4 tbsp. canola oil 1 ea. large onion, peeled, small diced 4 ea. cloves garlic, peeled, minced 1 tbsp. ground cumin 3 tbsp. smoked paprika 2 cups tomato paste 1 ea. large can, diced tomatoes (2.84lt can) 3 cups beef stock 150gr. chipotles in adobo sauce 3-4 ea. ancho peppers 1 cup packed brown sugar 1kg. cooked kidney beans, drained, rinsed 3 cups corn kernels salt and pepper, to taste

Directions:

  1. Heat a large braising pan to high heat. Without overcrowding the pan, begin to saute the meat, browning it evenly on all sides. Remove from the heat and drain off any excess fat.
  2. Repeat until the beef and the chorizo is all sautéed.
  3. Using the same large pan, add the oil, followed by the onions and garlic. Cook until translucent and tender, but not browned, about 2 minutes. Add the cumin and paprika and lightly toast. Add the tomato and stir to combine, let brown just slightly.
  4. Deglaze with the beef stock and stir to combine. Add the diced tomatoes, juice and all. Now, add the beef and chorizo back to the pot and bring to a light simmer. Add some of the chipotle and ancho peppers, being careful not to overdo it too soon.
  5. Rinse the beans and add them to the pot. Turn the heat down to low and let simmer for 3 to 4 hours, stirring regularly, tasting occasionally, adjusting the seasoning and spice slowly.
  6. Meanwhile, heat the oven to 475F. Line a baking sheet with parchment paper. Place the corn out on the baking sheet. Place the corn in the centre of the oven and let roast until lightly browned, about 10-12 minutes. Once the corn is browned, add it to the chili and let cook until the flavours are homogenous and balanced, and the meat is melt in your mouth tender, adjust the seasoning to your liking
* Chef Paul Shufelt served his Devour the Rockies award-winning chili with grated Applewood smoked cheddar, lime & chive sour cream, and crumbled cornbread, but feel free to top it with your favourite fixings.
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