Taste of the Town: Readers suggest choice spots for finding chorizo
Spanish chorizo is much different from Mexican chorizo; the simplest explanation for the difference is that the former is cured and much firmer than the latter. And readers have identified local sources for Emmanual Shields, who’s looking for this slicing sausage. Ann Brown and Tricia Winter reported finding it at Glazier’s Food Marketplace at 8525 W. Warm Springs Road, and the Jensens at Village Meat and Wine, 5025 S. Eastern Ave., said they carry dry-cured Spanish chorizo, make Sazonador-style chorizo and have gluten-free smoked chorizo. …
For Mikki Terrance, who’s looking for farina, Brown reported spotting it at Sprouts Farmers Market at 4020 S. Rainbow Blvd.; there’s another Sprouts at 3365 E. Tropicana Ave. And Penny Goldin emailed that her husband spotted it at Glazier’s when he was looking for Wheatena, which they didn’t have.. …
More on Holland rusk: Mary Lou Villalovos reported finding it at Vons at 2667 E. Windmill Parkway in Henderson, where she said it’s in the cookie aisle, on the bottom shelf. …
And yet another simple shrimp dip recipe, this one from Jo Lorentson, a seasonal resident of Arizona from Minnesota.
JO LORENTSON’S SHRIMP DIP
One 8-ounce package cream cheese, softened
1 cup sour cream
½ cup ketchup
½ cup mayonnaise
Garlic salt
2 tablespoons chopped onion (optional)
1 tablespoon lemon juice
1 can baby shrimp
Using an electric mixer, mix first four ingredients. Add remaining ingredients and mix well. Refrigerate.
More reader requests
Goldin is looking for Wheatena, preferably in Summerlin or the southwest valley. …
Barbara Ayoub is looking for a source for Progresso canned fava beans, and broasted chicken in Las Vegas (a recent query revealed a source in Boulder City). …
Charles Schlott is looking for Paula Deen coffeecake, which he used to get at Wal-Mart. …
Angi Simmons is looking for Benecol Light butter-replacement spread, and Pepperidge Farm Light Oatmeal bread. …
Ingrid Stewart is looking for a restaurant that sells berry-filled crepes for breakfast, other than IHOP. …
Pat Ellison is looking for a local source for Kraft Pinwheels cookies. …
And Norman Ilchene is looking for blue Stilton cheese, which he used to get at Fresh & Easy.
NEWS FOR FOODIES
Lovers of Santa Maria-style barbecue — tri-tip with a special rub that’s grilled over the red oak that grows in the Santa Maria Valley of California’s Central Coast — can get their fix during the annual Drive Thru BBQ on March 1 in the parking lot at Faith Lutheran Church, 2015 S. Hualapai Way. Tickets are $60 for a package that feeds four and includes tri-tip, ranch-style beans, garlic bread, salsa and salad; $125 Gold Ticket packages also include a bottle of wine from a Central Coast winery. For tickets — which tend to sell out quickly — visit www.mark1014program.org. Proceeds benefit school programs for special-needs students.
Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 702-383-4676 or email her at hrinella@reviewjournal.com. Include your first and last names and, if emailing, put “Taste of the Town” in the subject line. Follow @HKRinella on Twitter.