Carson City’s diverse culinary influences

As our family was out enjoying the beautiful weather this weekend, I was taking suggestions from them as to what we should cook, and one of the suggestions was Basque chorizo. Chorizo is bright red, typically a fresh coarsely ground pork sausage stuffed into natural casings, seasoned with garlic, herbs and peppers. Usually a medium heat sausage that is versatile.

Grilling and serving them on a tasty fresh roll with onions and mustard is popular this time of year. At our store we make and sell these sausages year round.

Chorizo has been prepared for centuries in many cultures, including many parts of Spain, Mexico and Portugal. Flavors and heat vary from region to region.

Today I want to concentrate on our own Basque chorizo. Basque is a word that describes an ethnic group of people who were originally located near the north central parts of Spain and Southwestern France. The tiny Basque homeland is mountainous and did not produce sufficient foodstuffs, forcing many to seek their livelihood abroad.

The Basque migration in this area started during Nevada gold mining boom years. Bringing here their sheepherding and ranching skills, everywhere you look in Nevada you can see their influence. In Carson City you recognize their names and influences, names like the Laxalts, Ascuagas, Lompas, Uharts, Gonis and Bordas to name just a few. With them, they brought Basque traditions and their own culinary delicacies.

We will be sampling and selling our Basque chorizo at Carson City’s Farmers Market on Saturday, June 7. Come join the fun, every Saturday morning from 8:30 a.m. to 1 p.m. Carson City’s Farmers Market always brings something new and exciting every week.

Today’s recipe is a traditional Basque chorizo recipe we enjoy, and it’s a great early summer dish.

NEW POTATOES AND CHORIZO

2 1/2 lbs. new potatoes

1 lb. chorizo chopped (remove from casing)

1 chopped onion chopped

2 cloves garlic, finely chopped

1 jalapeno chili, finely chopped

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon finely chopped parsley

1. Depending on the size of potato you may leave them whole or cut them in half if too large. You may peel them or not. Boil in salted water until firm.

2. In sauce pan, fry the onion in the olive oil. When the onion has browned, add chorizo. Let it release its juices, then add the chili and garlic. Cook until browned.

3. Add in the potatoes. Season with salt and pepper to taste, and top with parsley.

Cooking time 30 minutes Serving suggestion: A dollop of sour cream on top.

Serves 4.