Moving slightly west to the Iberian Peninsula, Portugal’s chourico (shore-EE-so) is a chunky, juicy dry-cured sausage, heavily seasoned with paprika and garlic.
In Lisbon, chourico is often heated up on a grill and topped with heated aguardiente, or fire water, a brandylike alcohol.
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Traditionally, Mexican chorizo is a mix of pork, chiles and flavors like coriander and ginger, with the added tang of vinegar.
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It seems, while getting sucked into our increasingly digitally-connected times, we somehow finally remembered that it’s doing things together that bonds us, builds memories, shows off our partner’s pleasantly unexpected side, makes you blush, makes him laugh, and could, quite possibly, ultimately make you want to tear each other’s clothes off. Turns out there’s a cooking class for every technique you want to master, every global cuisine imaginable.
Both Andrea and Tony serve as committee members for the Auxiliary board of Chicago’s Grand Chef’s Gala and work regularly with celebrity, gourmet chefs across the Chicago land area and throughout the U. Beginning with its family’s Estate bottled Olive Oil in 1996, Tassos® has grown its extensive, handcrafted gourmet quality product line to more than 36 items.
Tassos gourmet products include its award winning olive oils, bruschettas and spreads, stuffed and whole Greek olives, peppers and sundried tomatoes, and monofloral honey.