Chorizo - Pine Nut Lettuce Wraps
I have probably been shopping regularly from The Fatted Calf longer than most in San Francisco. My custom stretches back to a time when the only way to get hold of their meaty goods was to make a trip to the Berkeley Farmer's Market, which I regularly did, solely on their account.
Today I have to ask myself the question: 'Why on earth, in four and a half years, have I never tried the Fatted Calf's Mexican Chorizo before?' It's excellent; easy to cook with, packed full of spicy flavour and so tasty. We now love it.
We also love these lettuce wraps, which I invented on a whim last week. Why waste your time stuffing your lettuce leaves with minced chicken, when you could have them filled with hot, finger-licking, spiced, pasture-raised pork instead, eh?
Warm a glug of olive oil in a large skillet and gently sautee the entire head and whatever is usable of the stem of a spring garlic. Add 4oz of Chorizo (spicy Mexican style loose sausage) and fry until cooked through and starting to brown. Add two tablespoons of toasted pine nuts and a couple of grated carrots. Use the mixture to stuff the leaves of one or two fresh, crisp. Little Gem Lettuces. Eat with your fingers, mmmm.
Weightwatchers: Mexican-style chrorizo doesn't show up in my WW calculator, so I estimated the points value using raw pork sausage instead. The recipe above serves two at what I calculated to be 8 WW points per person.
The Fatted Calf spicy Mexican style loose sausage is made from pasture raised pork, organic garlic, red wine vinegar, organic herbs, sea salt and spices.
Spring garlic, carrot and Little Gems from the Mariquita Farm Mystery Box.
Olive Oil by Bariani.
2008 | Sixty Nine Dollars
2007 | In My Fridge
2005 | Tapeo B, San Rafael, now closed.
© 2009 Sam Breach Chorizo - Pine Nut Lettuce Wraps