In college I took the standard semester abroad and chose to spend my 6 months in Barcelona Spain. Along with being a cultural hub, it plays host to delicious foods-in fact the whole of the Iberian Penninsula produces some of the most flavorful foods (imo).
One of my favorite, easy-to-use ingredients from the penninsula is CHORIZO. It's a pork sausage that is, generally, cured. It has a deep red color and distinctive bite that comes from dried smoked red peppers. While abroad it was common to eat chorizo in a sandwich-which is amazing. But back in the states, I prefer to cook with it. Below are a few ways to use Chorizo (recipes to come)
Tossed into pasta and accompanied with veggies http://mollykitchen.blogspot.com/2009/08/spicy-sausage-veggie-and-pasta-toss.html
Chorizo Chili - it gives the flavor a really nice smoky kick
Chorizo & shrimp kebabs
Chorizo & egg scramble- make sure to add Manchego cheese!
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