Homemade Spanish Chorizo (Dry Cured Smoked Paprika Spicy Sausage with Natural Pig Intestine Casing)

recipe homemade spanish chorizo from scratch dry cured smoked paprika sausage pork chili spicy choriso

Homemade Spanish Chorizo with Natural Pig Intestine Casing

Homemade Spanish Chorizo or Dried Spanish Spicy Smoked Paprika Pork Sausage Recipe. Spanish chorizo sausage referring to many different types of dried and cured pork sausages originally in Spain. Traditionally, Spanish chorizo is encased in natural pig intestines and then stuffed with mixture of minced fatty pork spiced with  smoked paprika and red cayenne chili pepper powder. Premium quality chorizo sausage got it’s distinct umami and smokey aromas, just like a good old ham. This chorizo sausage is one the amateur homemade charcuteries project featured on my blog, once i made my first Homemade Lap Cheung (Air Dry Cured Chinese Sausage) Recipe from Scratch, i even wanted to explored curing sausage method even more.

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Homemade Spicy Spanish Chorizo

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Homemade Spanish Chorizo with Smoked Paprika & Cayenne Pepper Chili Powder

Homemade Spanish chorizo isn’t that hard to made if you got the passion, i mean it’s not impossible to made at amateur kitchen but sure it need some patients and precision steps to made it edible. A litttle bit of passion can create a far better delicious chorizo than any professional deli store product ever sold. Chorizo preparation is time consuming because chorizo it’s fermentated, air dry cured and sometimes smoked (or not) before it’s ready to eat, but it’s also can be eaten as a cooked fresh sausage. Properly dried cured Spanish chorizo is  save to eaten raw as thinly sliced appetizer on charuteries platter alongside Homemade Beef Bresaola, Homemade Venison Deer Bresaola Di Cervo, Homemade Duck Prosciutto, Homemade Salmon Gravlax, Homemade Tea Smoked Salmon, Homemade Smoked Duck Breast, Homemade Smoked Beef and another cold cuts, pickles and cheese.

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Pretty Huge Spanish Chorizo Sausage

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Spanish Chorizo, Worth All the Effort and Patients

I mention before that making homemade Spanish chorizo need a precision; simply because improperly curing process can lead to food bourne poisoning called Botulism and causing death, no kidding!!!. Before you considering to made your homemade Spanish chorizo sausage or any other air dry cured meat, you should know about the savety about curing  first. You had to measured the proper ratio of the ingredients, especially the amount of the nitrate preservatives which is the only known additive that effective to prevent the Clostridium botulinum growing.

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Dividing Saltpetre for My Chorizo Made Me Look a Like a Crack Addict, LOL

The recommendation maximum ammout of Saltpetre (Potassium Nitrate) for dry curing sausage is 500 ppm (part per million) or 500 mg per kg sausage stuffing mixture. The total chorizo stuffing weight (meat plus fat) is about 1.4 kg (1400 grams). The salt ammount for dry cured Spanish chorizo sausage is about 3 % of the weight, you gotta take a close attention on it. I’m using 1000 grams of pork loin meat and 400 grams of pork back fat for this recipe, 3% salt means  42 grams and the amout of salpetre is about 700 mg. I also added the same ammount of palm sugar with the salt (42 grams). Here’s the fun part, my digital weight scale can only measure 1 gram (1000mg), eversince i need only 700 mg of saltpetre, so i need to put the 1 gram of saltpetre in a piece of paper and divided it into three  equal part with my atm card  then using two-third of the the devided saltpetre. It made me thinking of myself “heck what i’m doing, my mom gonna be going crazy and beat the hell of my head because i seems like a crack addict doing their things ” lol

homemade spanish chorizo recipe

Hoemade Spanish Chorizo with my Grandma’s Hand

Maybe you heard that nitrate are toxic, infact nitrosamines did but the nitrate all blamed for that. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So don’t be affraid to use salpetre once you follow the recomendation ammount consentration in your homemade Spanish chorizo sausage because you don’t want to risk your life.

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Sliced Homemade Spanish Chorizo

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Sliced Fatty Spanish Chorizo

How to make sausage without sausage maker is another question, yes i did it several times actually; just check out my step by step praparation of Homemade Braised Bratwurst Sausage Recipe and Homemade Kidu-Kidu Grilled Pig Intestine Sausage Recipe. Eversince i didn’t really want to investing pretty much $$$ for it, i guess i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily over-grind the sausage stuffing, beside the heat possibly melt the back fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to diced the pork meat and a regular knive to diced the back fat. I’m using the natural pig intestine for encasing my homemade chorizo, but you can also use any edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured Spanish chorizo sausage using natural pig intestine casing ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free and cleaned it for you. If you wanna take a pride of making authentic Spanish chorizo from scratch for real by cleaning pig intestine for making homemade sausage by yourself, you’re more then welcome in my kitchen

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This is How I Describe Spicy Spanish Chorizo

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The Raw Spicy Spanish Chorizo Aromas is Already Amazing!!!

Making my own chorizo sausage  in my very humble amateur kitchen is one of my obsession. Eversince i start making charcuterie or dry aging meat, i was curious about homemade air dry curing sausage. Store brought chorizo sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. I didn’t added any msg on my homemade chorizo, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel. Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika), cayenne chili pepper powder and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika- chili peppere used. In using smoked paprika powder, dried chili powder and also cayenne pepper flakes for a kicking up a little bit.

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DIY Spanish Chorizo with Plastic Funnel

DIY Spanish chorizo sausage without sausage maker made me using plasting funnel to stuffed the chorizo sausage stuffing into the pork intestine. Clean hand fingers or even chopstick is much more effective and fungtional for plug the sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine. After i stuffed my homemade chorizo sausage stuffing into the pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese out the stuffing with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh chorizo sausage with it’s autentix U loop or horse shoes shaped.

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Fresh Spanish Chorizo Sausage, Tide Up and Pricked Already, Ready for Hung Air Dry Curing!!!

The air bubbles then removed by pricking the fresh Spanish chorizo with sterilized metal pin. Remember that this process also enhanced the sausage drying process too. Pricking the fresh pig intestine sausage also iniciate free oxigen entering the chorizo sausage stuffing and prevent Clostridium botulinum to grow.The fresh pig intestine Spanish chorizo sausage hung to dry in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight. Make sure you notes the weight of the fresh sausage before you hung it and calculate the 30 percent loss from the original weight.  In my case, the fresh chorizo sausage weight is 1500 grams and the 30% loss is 450 grams, which means my Spanish chorizo sausage is ready to be eaten when it’s weighted 1o50 grams.  Unfortunately, my homemade Spanish chorizo sausage a little bit forgotten in the fridge and the drying  goes a little bit too far until the  weight reach 990 grams in 60 days (12 November-12 December 2014)

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Exposing Chorizo wt tith Fan Help Drying it Before Hung Dry in the Refrigerator

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My Spanish Chorizo Hung Up inThe Fridge (Air Dry Curing Process Using Refrigerator)

The air dry curing can be done in the room temperature in a subtropical or even better in a cold climates country. If you living in  a tropical country like indonesia, i guess it’s possible to left the fresh sausage hung to dry curing in room temperature because the temperature and the humidity is too high. Hence i use my refrigerator for dry curing Spanish chorizo, just made sure you cleaned out your fridge priorly. Simply left it hung undisturbed in the fridge door in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Do not open the fridge door too often since the temperature will fluctuated and made the dry cured chorizo sausage taste funny.

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My Grandma’s Hand as a Model for Cutting My Spanish Chorizo

homemade chorizo spanish sausage paprika pork intestine casing smoked sausage

Homemade Spanish Chorizo, My Grandma’s Hand made it Look More Fancy!

This is my homemade Spanish chorizo sausage look a like after air dry cured in the fridge after 60 days. The Spanish chorizo looked great dark red colour with chunky bits of fat, meat and chili flakes showing in the surface. Nice umami with distict smokey paprika and hot chili smells comes out of it and the taste just perfect for my licking; fatty, smokey, savoury and sweet, totally better than the store brought!!!. The lean pork loin meat has shrunk a lot, but i guess the fat didn’t shrink much. Because i didn’t use any artificial filler, the weight losen out greatly. To keep the homemade lap cheong in fridge or freezer. If you want to keep them for longer than 2 – 3 weeks, best in freezer. I don’t really know if it will go mouldy or turn racid if you leave it covered or wrapped in the fridge for too long, but i guaranteed that i won’t be last than longer before ended out in my tummy. The Spanish chorizo still hanging out in my fridge well time by time, but it will be toughened and firmer as well without changing the taste.

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Fatty Spanish Chorizo (Unsmoked)

recipe smoked paprika sausage chorizo

Lean Spanish Chorizo (Smoked)

My homemade Spanish chorizo  consist 40% fat because i like a fatty and chunky chorizo sausage and i really adore the rendered fat once the chorizo sausage cooked.  The meat and fat ratio in commercially chorizo  is about 80% meat to 20% fat. The spice and flavour enhancement is another optional too. Eversince , i’m using . The best fat for dry curing is solid back fat because the soft fat like in the soft tissues is really easily rancid and turn into off smells and flavour. You may see the difference, the marbled Spanish chorizo contain 40% fat and the chorizo underneath contain less fat according to my sister’s request. She also insist to put more smoked paprika instead of chili powder so then the sausage looks more deep red color.

homemade smoked chorizo sausage spanish pork choriso

Unsmoked Fatty Spanish Chorizo Vs Smoked Lean Spanish Chorizo

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Lean Smoked Spanish Chorizo VS Fatty Unsmoked Spanish Chorizo

The side by side difference of smoked lean Spanish chorizo vs the fatty unsmoked chorizo. The smoked  chorizo shrink much more than the unsmoked fatty chorizo, maybe because the moisture is within the meat instead the fat.  Eversince i add smoked salt and smoked paprika on my Spanish chorizo, so the smokey flavour is just perfect on my  licking on my fatty unsmoked Spanish chorizo. In contrast, the smoked lean chorizo smokey flavour is a little bit overpowering for me, but my sister like it even more, The lean Spanish chorizo is more suitable eaten raw in room temperature instead the fatty ones.

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Homemade Spanish Chorizo Sausage

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Ready To Cook Spanish Chorizo Sausage!

This is the most fun part, how to eat or cook Spanish Chorizo. Spanish chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid. Dried Spanish chorizo sausage is usually added to enhanced the umami flavour into a dish. Chorizo sausage can be used for soup, stir fried and almost all rice dishes. Chorizo sausage is so versatile, i used it in many recipes; chorizo as topping for Broccoli Crust Pizza Recipe, stuffing for my Nasi Bakar (Grilled Banana Leaf Wrapped Spiced Rice), Peanut Crusted Roasted and Stuffed Whole Beef Tenderloin,Steamed Glutinous/ Sticky Rice Roll and Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms RecipeChorizo sausage can be used to replaced any chinese sausage recipe; stir fried until charred and then added to Chinese style nasi goreng/fried rice and Lo Mai Gaior Steamed Sticky Rice with chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(/nuòmǐ jī), trust me that addition of chorizo sausage made simple fried noodle or vermicelli into the next level of deliciousness.

homemade chorizo recipe

Recipe Homemade Spanish Chorizo Sausage

Recipe Homemade Spanish Chorizo Sausage (Pig Intestine Spicy Smoked Paprika Pork Sausage) :

Ingredients:

  • 1 kg pork loin
  • 400 grams pork back fat
  • 2-3  pig intestine, cleaned (2-3 m sausage casing)
  • 1 cup salt for cleaning  the pig intestine
  • 42 grams salt (i’m using 21 grams sea salt & 21 grams smoked salt)
  • 42 grams palm sugar
  • 700 milligrams saltpetre (0,7 grams)
  • 20 grams smoked paprika powder
  • 10 grams fine red chili flakes
  • 10 grams cayenne pepper powder
  • 10 grams Homemade Garam Marsala Powder
  • 10 grams garlic powder
  • 4 tablespoons white vinegar
  • 2 tablespoons red wine

How to Make Homemade Spanish Chorizo Sausage :

  • Measure the weight of each Spanish chorizo ingredients properly
  • Clean out and sterilize all of the utensils
  • Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
  • Meanwhile, dice the pork loin meat and fat with a knife into half centimetres cubes.
  • Combine all the Spanish chorizo seasoning in a large mixing bowl.
  • Add the meat and fat and mix well and let it marinated overnight in the fridge.
  • Stuffed the Spanish chorizo sausage stuffing into the pig intestine using the plastic funnel with some help of chopsticks or finger.
  • Tie off one end of Spanish chorizo sausage casing and then plugged out the stuffing to the tie
  • Measure the 30 cm links and then fold the chorizo into it’s authentic U loop horse shoes shape.
  • Prick the links and the chorizo sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
  • Hang the Spanish chorizo sausage to dry curing in a well ventilated place until dehyrated and losen it’s 30 percent of it’s original weight.

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Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

stuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Peanut crusted beef tenderloin stuffed with spinach, chorizo, mozarella cheese and spicy gorgonzola blue cheese butter. This recipe is inspired by a from my friend Liz Berg of  Thatskinnychickcanbake.com recipe, Gorgonzola Mushrooms Stuffed Beef Tenderloin Recipe. Instead using crumbled gorgonzola cheese, i add my homemade spicy gorgonzola butter recipe with basil, chili and caramelized shallots for this recipe. Spinach stuffed tenderloin with peanut and mustard crust is looks so fancy and elegant dish, even sounds quite an effort but actually you can easily apply this recipe in your very own kichen. Try this spinach, cheese and chorizo stuffed roasted whole beef tenderloin with crusted peanut layer to impressed your relatives in a special occations gathering party or even on  romantic candle light dinner with your girlfriend, just make sure that she isn’t some sort of tree-hugging vegan chicks.

Recipe peanut crusted beef tenderloin stuffed spinach mozarella cheese chorizo gorgonzola filled whole tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

peanut crusted tenderloin oven roasted whole beef tenderloin

Crispy and Crunchy Peanut Crusted Roasted Beef Tenderloin

Peanut crusted tenderloin is the first seducing layer on this dish. The peanut is lighly toasted and roughly chopped,  covering all over the whole beef tenderloin. The peanut crusted spinach stuffed beef tenerloin then popped in into the oven and roasted until got a crusted and nice golden brown color. You may combine or adjust the peanut with your favourite nuts for this recipe, instead peanut, you can use walnut, almond, cashew, Macadamian or Brazilian nuts, or any available nuts nearby your place. Just like my Pistachio Nuts Crusted Lamb Rack with Feta Cheese and Spinach Stuffing Recipe, the crusted nuts layer need some bonding agent to made it stick better to covering the beef tenderloin surface. I’m using a mixture of honey mustard and egg yolk as a glue for the peanut crust layer.

Spinach Stuffed Beef tenderloin fillet filled with cheese gorgonzola butter chorizo sausage

Fully Loaded Butterflied Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

Now were talking about the stuffing for the whole beef tenderloin, just look at the photograph and you can tell me all the goodness loaded on the butterflied tenderloin. The stuffing for the whole tenderloin is sauteed spinach with garlic and basil, sliced genuin Spanish chorizo, thick sliced mozarella cheese and sliced gorgonzola blue cheese butter. I spread the ttuffing evenly, but not covering about 1 inch from the edge of the flatened beef tenderloin. I did this to k kept the stuffing inside the denderloin and not burst out when you roast in in the over. DO NOT OVERFILLED the beef tenderloin, too much filling might made the stuffed tenderloin explode out from the tenderloin, eventhough it won’t ruined the taste but it’s won’t be plateable.

spinach stuffed roasted beef tenderloin whole beef filet peanut crusted gorgonzola chorizo stuffing

Spinach and Cheese Stuffed Beef Tenderloin, Totally Seducing!

You can adjust the stuffing for the tenderloin as your licking preference, other delicious veggies stuffing for beef tenderloin could be caramelized onion or cabbage, sauteed kale or swiss chard etc.  Plenty of cheese selection instead of mozarella may loaded in to stuffed the beef tenderloin, soft cheese is preferred becauce it’s easier to melt; goat cheese, feta cheese, camembert, brie etc. Another  savoury kick beside chorizo is bacon, anchovies or other dry cured meat or sausage. A few slice of butter added to kept the beef tenderloin stuffing moist and flavoursome.

recipe beef tenderloin stuffed with spinach mozarella cheese gorgonzola whole tenderloin roasted peanut crust

 Stuffed Whole Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Tenderloin is tenderloin and it’s literrary because tenderloin not much taking effort for the cow’s movement. Beef tenderloin cut is lean and least affected by the fat marbling grading, you should check the cross section of grade 3 marbling point tenderloin to grrade 12 marbling point wagyu tenderloin, you’ll find not much different on the ammunt of of white fat distributes between the muscles on it.  This makes the cheap tenderloin is just as tender as the insanely pricey wagyu tenderloin. The difference between the  pricey beef tenderloin such as US Black Angus, Wagyu, Kobe etc from the cheap ones is on the flavour, the pricey beef might be take from a cattle that feed with best selection of whole grain, corn, nuts, fresh grass and stuffs, this made the the meat is got more complex flavour. For any stuffed beef tenderloin recipe, i suggest you choose the regular tenderloin. Regular beef tenderloin is preferred since we add another flavour into it, while the pricey gourmet tenderloin is already flavoursome, lighly seasoned and seared in a sizzling hot skillet is just perfect to prepare it.

whole beef tenderloin recipe stuffed with spinach cheese

Whole Beef Tenderloin

roasted whole tenderloin recipe stuffed with spinach gorgonzola blue cheese chorizo beef filet

Medium Done Roasted Spinach Stuffed Beef Tenderloin with Peanut Crusted

I like my oven roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served medium done. Medium done whole beef tenderloin means the internal temperature when you put the meat temperature gauge in the middle of the thickest part must reach at least 145-155F or about 63-68°C. This temperature enought to melt the blue cheese butter stuffing and also soften the mozarella cheese and the internal meat slighly pink and lighly firm. Your roasted tenderloin would be a fest with the crunchy peanut crust, gooey melted mozarella cheese with a burst of melted spicy gorgonzola cheese butter flavour and it’s all rolled in a tender and juicy beef tenderloin. Just look into the photograph of sagital section of my spinach and cheese stuffed beef tenderloin above, it’s all perfect if you ignored my lack of knive skills.

Recipe Stuffed Beef tenderloin with Spinach cheese chorizo peanut crusted beef loin

My Plate of Medium Done Roasted Beef Tenderloin

Recipe roasted tenderloin with mozarella cheese melted stuffed beef filet spinach gorgonzola butter chorizo

My sister’s feast: well done Roasted Beef Tenderloin with Spinach Stuffing and More Melted Mozzarella Cheese and Toasted Peanut

My sister is pregnant and i insist that she never ever eaten any soft of medium rare or even medium done meat, including this seducing roasted whole tenderloin with peanut crust and cheesy spinach stuffing. So please, to ya’ll mommy to be, stop bitching about pleasing your taste buds, i’m pretty sure you didn’t want to risk your baby with parasites or food poisoning from unsufficient cooked meat either. I even cooked my Balinese Style Grilled Baby Back Ribs Recipe until well done for her.  So then to served this tenderloin well done for my sister, i put the leftover toasted peanut in the bottom of the pan, then put the sliced spinach stuffed tenderloin on top of it and put extra mozarella cheese to cover it, popped it into the oven and broiled until the cheese melted and slighly charred. I eat a tiny bite of the well done tenderloin and it’s incredibly quite moist and tender, i guess the stuffing really paid an effort on it.

roasted beef tenderloin stuffed with cheese spinach beef filet loin peanut crust

Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter, Served with Roasted Jalapeno Pepper Sauce Recipe

The roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served with roasted jalapeno pepper sauce. The basic recipe is the same with my previously Roasted Bell Pepper Sauce , i just replace the same amount of sweet bell pepper with deseeded jalapeno pepper. You can enjoy it with any carbs, Mashed Potato, Mashed Sweet Potato, Truffle Oil and Dill Mashed Potato, Saffron Infused Mashed Potato, or even Deep Fried Spicy Cassava, but i prefer mine with red rice salad.

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

  • 1 whole beef  tenderloin (about 1-11/2 kg)
  • 1 tbsp mix herbs (rosemarry and thyme)
  • 1 tbsp Homemade Garam Marsala
  • salt and pepper to taste
  • 1 tbsp olive oil for pan searing

Peanut Crusted Roasted Beef Tenderloin Recipe:

  • 200 gr peanut, lightly toasted and coarsly chopped
  • olive oil spray
  • salt and pepper to taste

Mustard Coated Beef Tenderloin Recipe:

  • 1 tbsp dijon mustard
  • 1 egg yolk, mixed well as a glue for the peanut crust layer

Spinach and Cheese Beef Tenderloin Stuffing Recipe:

  • 200 gr spinach, sauteed with oil and basil until all excess moisture evaporated, finely chopped
  • 100 gr mozarella cheese, cut into thick julienne cut
  • 1/2 chorizo, thinly sliced
  • 50 gr Homemade Gorgonzola Blue Cheese Butter

How to Make Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

INSTRUCTION:

  • Clean and then pat dry your whole beef tenderloin, remove the fat and silver skin (thin, pearlescent membrane running along top of tenderloin)
  • Rub half of the spice and herbs to the beef tenderloin, marinade for about 2 hours in the fridge,
  • Preheat oven to 200°C
  • Pat dry the beef tenderloin, carefully butterfly the beef tenderloin and then flatened with meat hammer or use the dull side of your knive.

butterflied beef tenderloin flatened loin stuffed cheese spinach chorizo

  • Season the flatened or butterflied beef tenderloin with the remaining half of the herbs and spices.

recipe beef tenderloin flatened stuffed with herbs spinach cheese blue cheese butter and chorizo rosemarry

  • Spread the sauteed spinach and basil over the butterflied beef tenderloin, and then  arrange the sliced chorizo, mozarella cheese  and Homemade Gorgonzola Blue Cheese Butter over it. let the stuffing didn’t touch about 1 inch from the edge.

Beef Tenderloin Stuffed Spinach Mozarella cheese chorizo blu cheese butter rolled

  • Gently fold and roll the beef tenderloin, make sure all stuffing are sealed with the tenderloin meat

stuffed beef tenderloin with cheese spinach gorgonzola mozarella chorizo rolled whole beef tenderloin

  • Tide the spinach and cheese stuffed beef tenderloin with butcher twine

Tide up stuffed beef tenderloin with string rolled whole tenderloin

  • Meanwhile, heat up the olive oil in the cast iron pan until smoking and sizzling hot
  • Sear the rolled whole beef tenderloin  all over the surface to sealed the juice and fixed the spinach and cheese stuffing

Seared Beef tenderloin stuffed spinach cheese chorizo sausage filled beef loin

  • Let the pan seared whole beef tenderloin rest for about 5 minutes

seared whole beef tenderloin stuffed with spinach mozarella cheese gorgonzola rolled beef loin fillet

  • Discard the butcher twine from the stuffed beef tenderloin and pat dry from the dripping a lil bit more

rolled beef tenderloin remove string stuffed spinach

  • Smear the pan seared whole stuffed beef tenderloin with the mustard coating glue

mustard coated beef tenderloin peanut crusted beef fillet

  • Dip the seared and stuffed beef tenderloin into the lighly toasted peanut mixture

recipe peanut crusted beef tenderloin mustard coated beef fillet

  • Make sure all over the surface of the beef tenderloin covered with toasted beef tenderloin

peanut crusted beef tenderloin recipe mustard coated beef fillet

  • Spray evenly the peanut crusted layer with good quality olive oil, put it into the preheated oven

oven roasted beef tenderloin whole peanut crusted stuffed with spinach cheese chorizo

  • Let the the spinach, cheese and chorizo stuffed beef tenderloin roasted until the internal temperature reach about 65°C for medium done, this take about 30-45 minutes, depend on the size fo your beef tenderloin
  • Take out the pean ut crusted beef tenderloin and stuffed with spinach, cheese and chorizo from the oven, let it reast for about 5 minutes until the meat absorb the dripping evenly
  • Carefully crved the roasted stuffed beef tenderloin and served it with ROASTED JALAPENO PEPPER SAUCE

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Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

roasted garlic sauce pasta spaghetti spicy tomato garlic pan seared baby scallop

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Roasted Garlic Pasta Spaghetti with Pan Seared Scallops recipe is one of my favourite meals al the time. The roasted garlic tomato for pasta is actually tomato based sauce with tons of roasted garlic. Instead of fresh tomato that usually used on roasted garlic sauce, i’m using my leftover roasted garlic from making Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe. Then you know what, i guess this must be the reason why my niece can’t stop diggin into the rosted garlic spaghetti.

Pasta roasted garlic recipe scallops spicy tomato sauce

Spaghetti with Roasted Garlic Sauce and Pan Seared Baby Scallop

Don’t get me wrong, roasted garlic got much more milder garlicky flavour than sauteed or deep fried garlic. Perfectly roasted garic got  caramelized sweet and also savoury hint, you can even barely eat it like roasted potato. Pan seared scallops with perfectly charred outside and bounchy, juicy and also crunchy meat inside will tickle your taste buds. Make sure you’ve got a “dry scallop”instean the ” wet scallop”. Scallops which threated with sodium tripolyphosphate (STPP)  called “wet scallop” while the “dry scallops” didn’t.  STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciated dry and wet scallop, “dry scallop” is usually got whitish creamy translucent color, while the “wet scallop” is usually got whitish opaque  color.

pasta with roasted garlic recipe spicy tomato sauce pasta seared scallops

Roasted Garlic and Tomato Spaghetti with Pan Seared Baby Scallop & Romaine Lettuce

recipe pasta scallops spaghetti roasted garlic tomato sauce

Slurpping Delicious  Roasted Garlic Sauce Spaghetti Perfectly Seared Baby Scallop!!

I had my first roasted garlic pasta at Mad for Garlic restaurant in Grand Indonesia  Mall, Jakarta. Mad for Garlic was a garlic themed restaurant from Korea. As i expected before, vibrant of garlicky dishes was oferred with hillarious name on it. Beside the roasted garlic pasta, 1 had vampire (or dracula) killer which is a toasted bread with garlicky dip, caprese salad (standart) and also rib eye steak with various kind of garlic. Thougt  i’m  really enjoying the roasted garlic pasta, i guess i’m not gonna spend more than 10 bucks for that simple roasted garlic pasta in Mad for Garlic restaurant no more, i got a fully bowl if it’s homemade.

recipe pasta roasted garlic tomato sauce spaghetty scallops pan seared

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Making oven roasted garlic recipe is so easy to do. Simply cut the tips end of the garlic bulp to made it a lot easier to extract after roasted, toss the garlic with olive oil and season it with salt and black pepper evenly, then lay them with the bottom side down in the oven tray. Use a big enough baking tray, so the garlic are not too crowded. You want room between them for the moisture to escape, which concentrates the garlic flavor. Bake for 30-45 minutes (depending of the garlic bulb size) in 482ºF (250ºC), or until the garlic are completely softened and wilted, and start to wrinkle and some of the them charred. The garlic bulb may take longer to roast, depending on the size and the ammount of your garlic. The oven roasted garlic will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

recipe pasta scallops spaghetti roasted tomato garlic sauce

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

Roasted Garlic Pasta Spaghetti Recipe:

  • 125 gr pasta (i’m using angel hair spaghetti), cook with package instruction
  • 3-4 bulbs of roasted garlic
  • 1/2 cup roasted tomato from 1 1/2 cup fresh cherry tomato (you can replace with HOMEMADE SUN DRIED TOMATOES)
  • 1 tbsp paprika powder  (you can replace with HOMEMADE ROASTED BELL PEPPER)
  • 1/4 cup  grated parmesan cheese
  • a pinch of oregano
  • a pinch of thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil

Instruction:

How to Make Roasted Garlic Pasta Sauce Spaghetti :

  • Put the roasted  tomato, roasted garlic  and cheese in food processor and process until form a smooth paste
  • Heat up the olive oil in a sauce pan, saute the roasted garlic sauce paste until fragrance
  • Add the liquid from cooking the pasta, season with salt, pepper, thyme, and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Served it with pan seared baby scallops and romaine lettuce greens
pasta roasted garlic tomato sauce seared sea scallops

Pan Seared Scallops Over Roasted Garlic Sauce Spaghetti

 

Pan Seared Baby Scallop Recipe :

  • 200 gr baby scallops (1 small package)
  • salt and pepper to taste
  • 2 tbsp olive oil

How to Perfectly Pan Seared Scallops”

  • Drain the scallops from the remaining dripping (use kitchen towel or shiever)

dry scallops how to perfect seared scallops

  • Season the scallops with salt and pepper evenly
  • Heat up the skillet  and swirl the olive oil to coating it well, wait until the skillet is smoking hot
  • Put the scallop, do not overfilled it or you’re scallops would be steamed rather than seared

pan seared scallops how to crispy seared baby scallops

  • Once the bottom turn intu crusted golden brown, flip and wait until the other side got charred too (mine was about 1 minutes each side)

how to perfect seared scallops recipe

  • Serve the pan seared baby scallops with roasted garlic spaghetti

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Grilled Wagyu Beef Steak with Roasted Pepper Sauce ala Dentist Chef

recipe wagyu beef steak roasted pepper sauce

Recipe Grilled Wagyu Beef Steak with Roasted Red Pepper Sauce

Grilled Wagyu Beef Steak with Roasted Pepper Sauce is the second recipe that i’ve made beside my Slow Roasted Lamb Leg Steak with Barbecue Sauce once i meet up with my fellow foodblogger Tintin Samsyudin from Tinsyam.  She purchased  Tokusen Wagyu Steak for us from Hypermart Supermarket on Pejaten Village Mall. This tokusen wagyu topside got 4-5 marbling point. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is commonly intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef.

dedy oktavianus pardede dentist chef tintin syamsyudin tinsyam

Me and Tintin Syamsyudin, Ph.D graduate food blogger who put 2 fingers above my head to made a bunny ear, LoL

resep wagyu steak daging wagyu topside steak recipe

Tokusen Wagyu Topside

Wagyu beef  topside steak is quite lean, i mean the marble point is 4-5 out of 12.  Wagyu beef steak is considered as a second grade beef cut instead of premium cut like tenderloin, sirloin or ribeye cut. Wagyu topside steak must be cooked medium done or below if you want it quite tender because it’s lack of distributed softer fat or marbled fat within the flesh. That’s why wagyu topside is usually cooked whole or in a very large chuck with slow oven roast technique until reached 60–65 °C or medium done in the middle or in the thickest part of the wagyu topside.

recipe grilled wagyu beef steak pepper sauce

Recipe Grilled Wagyu Beef Steak with Roasted Pepper Sauce

Medium well done Wagyu topside steak is surprisingly quite tender, actually this is out of my expectation. Even it’s not melted like my wagyu tenderloin with 8-9 marble point for my Wagyu Tenderloin Filet Mignon with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce, but i didn’t found any difficulties for slice it and chew it. I even cook the other piece of wagyu topside until well done as it’s requested, the flesh is chewable but the texture slighly dry for my licking.

wagyu beef steak recipe spicy roasted pepper sauce

Medium Well Done Wagyu Topside Steak with Roasted Pepper Sauce

Roasted pepper sauce for the grilled wagyu beef  made some kicking to the dish. For a presentation purpose, i made the roasted pepper sauce separatedly from red and also green bellpepper.  I love the charred and caramelized roasted pepper all the way, i like to using it for making Roasted Pepper Pesto Sauce with addition of my Homemade Sun Dried Tomato. Beside the roasted pepper sauce, i add some pickled fresh green peppercorn to give some bursting sensation when we chew on it. I also serving the wagyu steak with Mashed Sweet Potato that i mixed with steamed russet potato, but this time my mashed sweet potato contain no cream on it. We also had 2007 Rosemount Grenache Shiraz red wine, slighly tangy and sourish hint but it’s still a nice accompany.

grilled wagyu beef steak recipe roasted red pepper sauce

Grilled Wagyu Beef Steak with Roasted Red Pepper Sauce

Grilled Wagyu Beef Steak Recipe:

Ingredients :

  • 2 @300 gr wagyu topside steak (use premium cut would be more lovely)
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn

How to Make Wagyu Topside Steak:

  • Preheat your grill pan or barbeque grill
  • Rub all the wagyu topside steak with salt and black peppercorn and make sure it coated evenly
  • Wrap the seasoned wagyu topside with cling plastic and let it marinate for about 30 minutes
  • Just before pan searing, pour the  olive oil and melted butter to the seasoned wagyu topside steak
  • Grilled the wagyu steak on cast iron pan or barbeque  until got a nice charred and crusted surface for about 1.5-2 minute each side
  • Check the wagyu beef steak doness (medium rare is preferred) and served it with roasted pepper sauce

Roasted Pepper Sauce Recipe

Ingredients:

  • 2 large red bell pepper
  • 2 large green bell pepper
  • 6 cloves garlic
  • 1 large onion, peeled,diced
  • 4 tbsp olive oil
  • 1/2 cup water
  • salt and pepper to  taste

How to Make Roasted Bell Pepper Sauce Recipe :

  • Preheat your oven to 500F (260°C)
  • Cut the bell pepper in half
  • Place the bell pepper, onion and the garlic in the oven, drizzle 1 tbsp olive oil over it
  • Roast for 20 to 30 minutes until the bell pepper skins are completely wrinkled and the peppers are charred, turning them twice during roasting. (Don’t forget to remove the garlic from the oven until 5-10 minutes!!!)
  • Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle
  • Discard the stems, peels(skin), and seeds of the bell pepper, set aside
  • Put the roasted  red bellpepper, 3 cloves roasted garlic, half part of roasted onion and half part of the water in the food processor, process it until smoothly blended, put it in a glass bowl, set aside
  • Blend the roasted green bellpepper and the remaining ingredients in a food processor, set aside
  • Heat up 1 tbsp olive oil in a heavy bottom sauce pan, simmer the roasted red bell pepper mixture until thicken, season with salt and pepper
  • Cook the green bell pepper mixture in the same way
  • Served the roasted pepper sauce immediately or store it in air thight container and it last for about 3 days

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Broccoli Crust Pizza Recipe, Supper Easy and Healty Gluten Free Pizza

broccoli crust pizza recipe easy broccoli pizza

Broccoli Crust Pizza Recipe

Broccoli Pizza Crust recipe  is sounds a great solution for childrent picky diet problem. If you got tired to reinforced your children to consume broccoli, instead eating the broccoly stem, they ain’t eaten all but onlt the florset. My sister is facing the same issue with my niece, that’s why she asked me to make a recipe with broccoli florset and also the stem. One thing you should know about broccoli is it contains tons of flour and calcium that needed to strenghten your  teeth and decrease the insidence of caries. You can prepare this super easy broccoli pizza crust with your children since it’s very fun and gonna be a better stimulation for them to eat healty food and avoid junk food. Kids always love to prepare their own lunch for sure, even sometimes it’s gonna be messy, i guess it’s one of the best quality time to share with them.

pizza broccoli crust base recipe

The secret of making a delicious broccoli crust or broccoli base pizza is to use the soft part of the broccoli stem, That’s why you should peel off the hard and woody stem before chopped it. To Prevent the broccoli crust sticky to the pan, you can use baking (parchment) paper. Make sure the broccoli crust pizza base must be dried and throughly cooked before you put the toppping or it’s gonna be mushy pizza. My niese is such clever little girl,mostly it’s too damn clever for 4 years girl, she did’t like the texture of my first trial since i processed the broccoli too fine and the egg amount is overpowering the pizza base and she said “it was telur dadar or omelette”. For the best result, i sugest to process the broccoli until it’s got a rice-like cosistency, finer “grain” make you lost the broccoli texture while coarser “grain” will make the broccoli crust base is fragile and easily broken

broccoli pizza crust recipe step by step recipe

Broccoli Crust Pizza Recipe

For the broccoli crust  pizza topping you can use any of your favourite topping. I use my homemade duck prosciutto, bavarian sausage, kalamata (black) olives, sweet corn, onion,and  bell pepper. I also add spicy tomato sauce and mozzarella cheese to fixingas a ‘glue’ for the topping. For serving the broccoli crust pizza i made some amaranth and sumac salad with a little drizze of truffle oil.

Broccoli Crust Pizza Recipe:

Broccoli Crust (Base) Ingredients:

  • 1 head broccoli including stalk
  • 1/2 cup  grated cheddar cheese
  • 1 large egg
  • salt and pepper to taste

Pizza Topping:

  • 30 gr homemade duck prosciutto
  • 1/2  onion, thinly slice
  • 1/2 cup sweet corn kernel
  • 1/2 bell pepepr, jullienned
  • 1 bavarian sausage (bratwurst), thinly slice
  • Kalamata olives, thinly slice
  • Salt and pepper to taste
  • 1/2 cup spicy tomato sauce
  • 1 cup mozzarella cheese

Instruction:

  • Preheat oven to 200°C, apply some oive oil to your baking pan and baking pepper, set aside
  • Clean and separate the florets from the stalk. Bring 1/2 cup water to a boil and throw in broccoli stalks, after 3 minutes add the florets, cook until slightly tender, drain
  • Place broccoli in food processor, process until it’s gor a rice-like ‘grain’.
  • Put the processed broccoli in a bowl,  mix it with the egg, cheese and salt and pepper. 
broccoli crust pizza recipe

Broccoli Crust Pizza Base

  • Scatter it in the baking pepper and oven it until it throughly cook for about 10 minutes (or you can cook the broccoli pizza crust it in a frypan)
  • Place cooked bratkes on paper towels to drain oil.  You may freeze them at this point for future use or continue with recipe after baking bratkes to warm them.
  • Turn oven to Broil. Apply the spicy tomato sauce overbroccoli crust, put all the  toping ingredients (remember to add the mozarela cheese for the last)
broccoli pizza crust base recipe

Broccoli Crust Pizza Recipe

  • Put it the oven and broil for 2-3 minutes until cheese has melted and browned.
broccoli base pizza crust recipe

Broccoli Crust Pizza Recipe

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Pasta, Spinach and Duck Prosciutto Salad with Sumac Salad Dressing ala Dentisi Chef

spinach pasta salad recipe duck prosciutto sumac dressing salad

Sumac, sumak or sumach  is  flowering plants in the genus Rhus  from family Anacardiaceae. Sumac grow in subtropical climates, especially in Africa. The sumac fruits (drupes) are grounded into a reddish purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arabian cuisine, it is used as a garnish for  hummus and added to rice or kebab.

SUMAC RECIPE ARABIAN SPICE SUMAK

Sumac: Prescius Spice !

I’ve been searching sumac all over around and end up with nothing but dissapointing. My Arab descent friend  did’t known about it, even few of  arabian ethic stores in Palembang didn’t notes that. Thanks God one of my fellow blogger friends, Tinsyam  had sumac. She sent me a couple tablespoons of sumac and i can even wait to give it a try for my salad. My first verdict of sumac is lemony and tangy  sour aftertaste, i guess sumac is not only suits for salad but also great with seafood. My next project is making sumac crusted tuna.

sumac spinach salad dressing with duck prosciutto

Spinch Sumac Salad Just Before Tossed Out

Today i make a sumac salad with a fusion of eastern and western ingredient. I use HOMEMADE DUCK PROSCIUTTO, back olives, cheese and truffle oil for western touch. To give a contrast, i used few asian ingredient like lotus root and CRISPY ENOKI MUSHROOM TEMPURA and blended it with Middle East spice Sumac. For a presentation purpose, i mix the sumac sala dressing  after i did the photo session, but i still drizzled  it with black truffle oil.

spinach sumac salad pasta fusilli salad duck prosciutto

Sumac Salad with Spinach, Pasta and Duck Prosciutto: Ready to Ea t!

Ingredients:

Pasta, Spinach and Duck Prosciutto Recipe:

  • 1 cup cooked pasta(fusili)
  • 1 cup red spinach/amaranth leaves
  • homemade duck prosciutto
  • tomato, thinly sliced
  • bell pepper, thinly sliced
  • crispy enoki mushrooms tempura
  • carrot
  • raw peruvian sweet potato
  • black olives (kalamata)
  • garlic peanut
  • shaved cheese
  • lotus root, peeled and thinly sliced

Sumac Salad Dressing Recipe:

  • 1/2 tsp sumac
  • black truffle olive oli
  • 1/2 tsp lemon juice
  • a pinch od salt and pepper to taste

Instruction:

How to Make Spinach and Pasta Salad with Sumac Dressing:

  • Mix all sumac salad dressing ingredient, set aside
  • Toss all ingregient and adjust the taste

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