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Posts from the ‘What do I do with…’ Category

Cooking with Chorizo

Our friend Cherie Scott, of the blog Mumbai to Maine, has been working with some of our products lately. Keep an eye on our blog for the results. When she shared these photos of a simple brunch she threw together with our chorizo, and we thought it was time to mention how tasty and versatile this sausage is. We have some ideas for enjoying it below.  Leave a comment and let us know how you like to eat chorizo.

Cherie Scott Chorizo Raw - Copy

Cherie chopped the paprika-red chorizo.


Cherie Scott Chorizo in the Pan with chili oil - Copy

And sauteed it in cayenne/chili oil for added kick!


Cherie Scott Chorizo w eggs - Copy

Farm eggs broken over the chorizo are accented with cilantro.


More Ideas for Chorizo

Top-notch Tapas… Sliced chorizo is a traditional tapas plate. You can bring out the flavor by pan-frying the links with a little sherry vinegar before slicing or stuffing chunks of sausage into jarred sweet red peppers, like piquillos.

Bubbling Brew… Chorizo holds up well when simmered in flavorful liquid. Chorizo stewed in Spanish red wine is delicious and traditional but cooking the sausage in apple cider is just as tasty and adds a mellow sweetness that pairs well with the smoky, spice. Serve the stewed links with rice or potatoes as a hearty dinner.

Tortilla Espagnola… Spanish tortillas are delicious and satisfying anytime of day. Cook starchy potatoes, chorizo and onion in a cast-iron skillet with olive oil until soft then add whisked eggs and finish in the oven. Serve for breakfast or brunch as-is or with a green salad for lunch or light supper.

Charred and Sliced… Fire-grilling chorizo adds “snap” and layered smoky flavor. Grill until charred and crisp then slice for an easy appetizer.

Make Seafood Sing… Chorizo adds fire & spice to your favorite fish and shellfish recipes. “Scale” firm white fish, like cod or halibut, by covering with slightly overlapping, paper-thin slices of chorizo before pan-roasting. Add diced chorizo to steamed mussels or clams for smoky broth with a piquant hit.

Super Skewers… Thread chunks of chorizo onto bamboo skewers with shrimp, pork or chicken then grill for a quick and tasty summer meal.

Spanish Breakfast… Chorizo is delicious with eggs. Pan-fry cubes of potato with bell peppers, onion and diced chorizo then top with a soft poached egg for a hearty Rioja-style hash.

Feast for the Senses… Chorizo is a must-have for Spanish Paella, the heavenly mélange of chicken, sausage, shellfish and saffron scented rice.

Satisfying Soups… Hearty chorizo-studded soups and stews are the perfect antidote to winter’s chill. Although traditionally used in Galician bean soup and Portuguese caldo verde, hunks of chorizo are wonderful added to many different kinds of soup – from corn chowder to lentil, split pea to red pepper bisque.

Secret Ingredient: Truffle Butter

Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan.

It is said that butter makes everything better. If it’s black truffle butter, that’s got to be correct. We spread it on bread with a slice of saucisson sec on top for a perfectly simple – and unexpectedly delicious – hors d’ouevre. Tucked under the skin of a chicken or turkey, the heavenly stuff melts and works all kinds of flavorful magic as the bird roasts. We even make a wagyu burger and slather the brioche bun with truffle butter.

Trust us, you’ll want to keep this stuff in the fridge – with backup in the freezer, where it can last forever.  You can melt it easily and drizzle on your popcorn. Or whip into mashed potatoes. Sometimes just a slice of bread with truffle butter on it is enough to put a smile on your face.

Secret ingredient truffle butter

Secret Ingredient: Chestnuts

Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan.

The chestnut tree is nicknamed l’arbre à pain, or “bread tree” in France, with good reason: from sweet to savory, chestnuts make their way into many dishes.

A natural to pair with poultry (turkey, goose, duck) or pork (everything from bacon to stuffed tenderloin). The earthy flavor and dense texture of the chestnut make it a unique  – if largely overlooked – addition to any meal.

Find ways to work these little beauties into your recipes.

Secret Ingredient Chestnuts

Secret Ingredient: Porcini Powder

Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan.

Sprinkle a little of this mushroom powder on just about anything for instant umami. We think of it as magic powder, because it has all the earthy power of porcini mushrooms. It can be used in spice rubs, dredges, sautés, creamy dips, sauces and anywhere you want a little oomph. And it’s available year-round, which fresh porcinis certainly are not.

Any mixture of spices can use a bit of porcini powder, whether destined to be rubbed on a turkey, beef, lamb or game bird. Soups, creamy or brothy, as well as stews, can benefit from a soupçon of this precious porcini powder.

Umami Porcini Powder CAPT

What do I do with… Tasso Ham?

D’Artagnan Tasso Ham is lean, spicy cured meat that’s hand-crafted from the belly cut of humanely-raised natural pork. Our tasso ham is salt and sugar cured then seasoned with red pepper, garlic, herbs, spices and hardwood smoked for richly spiced, smoky flavor. A specialty of Cajun cuisine, tasso is typically used to season dishes like soups, gumbo, grits, rice and gravies but any recipe that needs a rich peppery kick and depth of flavor can benefit.

Storage & Use

Our Tasso Ham is sold fresh, ready to serve. Keep covered in the refrigerator until ready to use, for up to 30 days or freeze before the date printed on the package. When frozen in airtight packaging, tasso ham will keep in the freezer for several months.

Versatile tasso ham can be left whole, chunked, sliced or diced. It’s fully cooked and ready to use.

Just a Few Ideas for Cooking with D’Artagnan Tasso Ham

Peppy Finger Food… Finely diced tasso ham adds spirited, spicy flavor to normally tame hors d’oeuvres like corn fritters, arancini, potato croquettes, and hushpuppies.

Classic Cajun… Tasso is a requisite ingredient in traditional Cajun dishes like étouffée, gumbo, jambalaya and dirty rice, giving them the deeply layered, piquant flavor the region is known for.

Take a Dip… A bit of chopped tasso gives creamy dips and fondues a rich, peppery bite and pleasing texture.

Flavorsome Bowl… Many kinds of soup benefit from the addition of tasso ham. Chowders, creamy vegetable soups and bisques get a fiery boost from finely diced tasso added in the last half of cooking. Use large chunks to season soups in the same manner as smoked ham hock or Parmesan rind. Try this method with split pea, bean, lentil and barley soups.

Gussy up Grits… Tasso gives soul food staple, shrimp and grits, it’s signature snappy punch. Try a bit of diced tasso in creamy Italian-style polenta too!

Mean Greens… A little tasso lends a lot of flavor to sautéed or braised greens. Add a few chunks to the pot when braising kale, collards, chard, or dandelion for smoky depth. Diced tasso gives a delicious tang to sautéed vegetables like green beans, peas, okra and Brussels sprouts.

Incredible Eggs… Savory egg dishes like omelets, frittatas and scrambles get a welcome hit of smoke and spice from a bit of tasso ham. For an extraordinary quiche add a bit of tasso to the custard then pour into a tasso-studded, buttery pâte brisée.

Better Breads… Highly-seasoned, spicy tasso is a wonderful add-in to breads and bread based recipes. Try finely diced tasso in your favorite recipes for cornbread, drop biscuits, cheddar muffins or savory bread pudding.

Snappy Seafood… Spicy tasso is the perfect accompaniment to briny shellfish. Add some to shrimp, scallop, langoustine, clam and mussel dishes.

Sweet & Spicy… Sweet fruit and tasso ham is a deliciously balanced pairing. For a tasty bite at your next outdoor cookout, wrap a paper-thin slice of tasso around a chunk of pineapple, skewer and grill. This works well with peaches and mango too.

Buy D’Artagnan Tasso Ham

Additional Recipe Suggestions using D’Artagnan Tasso Ham…

Tasso Ham and Grits

Tasso Shrimp and Grits