The Mysterious Pomegranate

Asian in origin, the pomegranate is considered special for 3 general reasons: 1) They are available only in fall/early winter – their elusivity gives them exclusivity! 2) Virtually all of the pomagranates sold in the United States are grown in one valley in California. 3) They are heavy in anti-oxidants and are packed full of medicinal qualities – from easing stomach aches to shrinking tumours.

Folks tend to shy away from working with pomegranates because they are not the easiest food to work with, plus, they stain just as badly as beets – so wear gloves or be particularly neat!!

Here’s an easy way to get the arils (seeds) out of the pomegranate:  Fill a medium-large bowl with cold water.  Cut the “crown” end of the pomegranate off (you’ll know what I’m talking about when you hold one).  Slice down the sides lengthwise from the missing crown – just scoring the flesh.  You can then pull apart the fruit in sections and drop them into the water.  Then sort of love-up on the sections with your hands – gently rolling and squeezing.  The arils will break away and drift to the bottom, and the white membrane will float to the top.

Sprinkle the seeds (about ½-3/4 cup per fruit) on salads, or juice them for about ½ cup of juice.  You can reduce the juice to a syrup along with some balsamic vinegar for a wonderful glaze for chicken or pork.  Because they’re red, they’re naturally a great fit at holiday time.  Or, just drink the juice for those fabulous health benefits!  Try Lula’s ( www.lulasforlunch.com ) Sweet Potato Pops w/Pomegranate when it’s in season – they’re YUMMY!  

 

 

 

 

 

 

Psycho Sausage – The Multiple Personalities of Chorizo


Did you know there are two Chorizo’s out there?  There’s Spanish, and there’s Mexican.  Most recipes won’t tell you which to use – you need to understand the origin of the dish to select accurately.


 


Spanish Chorizo looks like a pepperoni or summer sausage, because it is dry cured like they are.  It is made with Sweet Paprika (there are two types of Paprika as well!!) and can be eaten sliced right from the “stick”.  You would use this in Paella, for instance.


 


Mexican Chorizo, even though it can come in a casing, has the consistency of bulk sausage and contains more fat.  It is seasoned more with chiles and vinegar.  You need to cook Mexican Chorizo – either in the casing or squeezed out of the casing – just like you would ground beef or bulk sausage.


 


At Lula’s for Lunch…and More! Catering we use Mexican Chorizo in our South American Strata, and it’s DEElicious!!  Or, ask for our Texi-Mexi Empanadas – served with our amazing Avocado-Cilantro Crème.