Chorizo always refers to a pork sausage. The most common type is Spanish chorizo, a firm, red-colored pork sausage. Usually spiced with paprika and garlic, Spanish chorizo is cured and therefore doesn't need to be cooked (though it often still is). Sometimes, it's a little on the spicy side, but sometimes it's not. Like most types of sausages, there are as many variations of Spanish chorizo as there are people who eat it.
Mexican chorizo differs from Spanish chorizo in that it's an encased fresh sausage that must be cooked before eating. It also tends to be spicier (due to the addition of chile peppers) and fattier than its European counterpart.
Recipe: Chorizo And Eggs (Simply Recipes)
Reference: A Common Sense Guide to Chorizo and Spanish Sausages (La Tienda)
Reference: What is andouille? (Cookthink)
what you should know
A thousand years ago, the Basques were catching cod off the shores of North America, then drying and salting it to preserve the fish for market.
The salt cod's lean flesh lasted remarkably long when cured. And when soaked, the fish became flaky and had more flavor--more character--than freshly caught cod.
cod case The basic technique of drying cod has remained unchanged over the centuries. To rehydrate salt cod, soak it in cool water for 24 hours and then gently cook it.
scarce The appetite for cod--both fresh and salted--has decimated Atlantic cod populations over the years. Atlantic cod was once so bountiful that one English explorer named a cape after it and another reported that cod could be scooped out of the water with buckets. Today, the Canadian government considers the fish endangered.
classics Salt cod is the foundation for many classic dishes, including the French brandade de morue (a creamy fish spread), the Portuguese Bacalhau de Consoada (a composed salad served on Christmas Eve), and the Brazilian bolinhos de bacalhau (deep-fried croquettes of salt cod, potatoes and parsley).
what you need
Mark Kurlansky's troika of intertwined microhistories will give you the most complete picture of salt cod's impact on the world. Start with The Basque History of the World, then move on to Cod and finish up with Salt.
A skillet/griddle hybrid, Le Creuset's oval fish frying pan easily holds one whole fish or several fillets.
For frying salt cod fritters (and hush puppies), we prefer Lodge's deep 8-inch cast iron skillet.
what you do
This salt cod, tomato and chickpea salad makes a filling and protein-rich Mediterranean dinner. The tomatoes are key: Use the freshest, sweetest ones you can find.
Speaking of sweetness, it's the predominant taste in this light but flavorful salt cod, green bean, red pepper and tomato salad.
For a more powerful and complex salad, layer salt cod with oranges, red onion, black olives and parsley.
The world needs more dishes like brandade de morue, a potent southern French dip/spread starring salt cod, garlic and cream.
Featured recipe: The glories of deep frying are on full display in these salt cod and potato croquettes, which taste best when washed down with a cold beer.
