Recipe: Zenner's Chorizo with Poblano Chile Sauce

Zenner's Chorizo was recently recommended in an online recipe wrtitten by Victor Panichkul and Charles Price for The Taste of Oregon.

The recipe starts after a brief introduction, about 1/3 of the way down the page.

Huevos Benedictinos on Sopes and Chorizo with Poblano Chile Sauce

To quote Zenner's mention:
"1 pound (454 gr.) of your favorite chorizo or make your own. Zenner’s in Portland makes one of the best."

The meal sounds delicious and even includes a drink recipe for "Bloody Marias"!

We'd love to hear from anyone who makes this dish in the comments below.

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Recipe: Linguine with Zenner’s Chorizo and Clams

(Takes less than an hour and feeds four)

Ingredients

-1 pound linguine
-2 tbls. extra virgin olive oil
-½ pound Zenner’s bulk Chorizo or decased links

-1 pound Manila steamers or two cans chopped clams
-¼ red onion, finely chopped
-4 garlic cloves, finely chopped
-3/4 cup Savignon Blanc or another dry white
-1/4 cup finely chopped parsley or 1/8 cup dried parsley

-One half cup of pasta water

-Romano or Parmesan cheese for garnish

Putting it Together

Cook pasta with sea salt according to al dente instructions and drain, reserving one half cup of boiling water.  Dump colander full of drained pasta back into the pot and let rest on turned off back burner.  While pasta is still boiling away, heat skillet, add oil, then add Chorizo, breaking it up as it fries into half inch to inch pieces.  As Chorizo nears completion, add onions and garlic.  Season all with sea salt (remember Chorizo contains salt!) and fresh ground pepper, stirring occasionally until garlic and onions are translucent and soft.  Remove pan from heat, add wine and scrape all the fond off the bottom of the pan.  Add clams and cover to heat through or open the fresh clams, whichever you’re using.  Add mixture to pasta pot with the parsley and the pasta water and mix well.  Plate on shallow bowls and garnish with Pecorino Roman or Reggiano Parmigiana grated fine.