Chorizo Foam

Chorizo Foam

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Credit: Robert Mancuso, CMC, executive chef, The Country Club, Chestnut Hill, Mass.
Sizzle, Spring 2011


3 oz. dry-cured chorizo sausage, diced
¼ T. minced garlic
½ T. minced onion
1 T. olive oil
1 cup milk
2 T. cream
Salt and pepper, to taste
1 T. soy lecithin


Method: Sweat chorizo, garlic and onion in olive oil; add milk, cream, salt and pepper. Simmer 15 minutes; strain mixture through chinois. Blend in soy lecithin. Reserve for service.

Sizzle - Spring 2011 Issue


Sauce/Dressing/Rub, Sizzle

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