A Review of Capital Cooking’s Maestro Grill by Chef Tony Matassa The Skinny: Excellent grilling performance; Hybrid Radiant System; Grease Manage
If you’ve dined at a trendy tapas bar, chances are you’ve sampled chorizo sausage. Hailing from the Iberian Peninsula, this pork sausage is known for its deep red color and smoky flavor, and can be served in cured slices or fresh in a paella or pasta dish. Both the dried and fresh varieties are distinctive and delicious, and have become popular with the North American gourmands public in recent years.
The tradition of sausage making in the Iberian Peninsula dates back to the Roman times. The loin, belly, and other cuts of the animal would be stuffed into casings and preserved with salt and spices, providing protein for families during harsh winter months. Pork sausages were common, but it was only with the discovery of the New World in the 16th century that the chorizo variety was born. Spanish explorers brought back pimentón (a smoked Spanish paprika) from the Americas and soon discovered that this spice added flavor to sausages while acting as a preserving agent. Pimentón, garlic, and white wine became the main ingredients of this new type of pork sausage, and chorizo rapidly spread in popularity.
Spanish chorizo and Portuguese chouriço were among the first varieties of chorizo sausage, and are very similar in taste, although the Portuguese variety is traditionally flame-cooked over alcohol in an earthenware pot or dish. Immigrants from Spain and Portugal brought their recipes for chorizo along with them, resulting in the birth of Caribbean, Latin American, Mexican, and even Indian variations on the traditional sausage.
Want to sub chorizo sausage in your next dish? Be inspired with a recipe from interior designer/blogger Brandon Smith, as entered in the Designer Cookoff at Dwell on Design 2012 this past June. Co-sponsored by Capital Cooking & American Standard, Capital’s booth was turned into a live kitchen for spectators & media alike. This cookoff saw six designers and food/design bloggers go head to head in a battle of taste and presentation using Capital Cooking’s Culinarian range. Heading one of the teams, San Diego Designer Brandon Smith, joined by Stacy Garcia, Owner of Garcia Cabinetmakers in Huntington Beach, and Paul Buchanan, chef and owner of Primal Alchemy Catering in Long Beach, specializing in local, seasonal and sustainable cuisine.
Brandon Smith is the founder of d.coop, a boutique spatial design and development firm in San Diego, California. Besides immersing himself in all things design, Brandon enjoys blogging about everything from furniture to shoelaces, always entertaining followers with his unique flair for fun. He hopes that his findings prove to be “educational, inspiring, and above all, ME.”
Coq au Vin ala DCoop
Sous Chef Tip! It helps to prep your veggies ahead of time. Chop Leeks, carrots, parsley, garlic, and potatoes before starting the cooking process.