Pheasant with Chorizo and Corn Bread Stuffing
Mark Miller, chef-owner of the original Coyote Cafe in Santa Fe, two others in Las Vegas and Austin, and Red Sage in Washington, D.C., remembers his first encounter with chorizo: "In the kitchen I found my mother cooking juicy red sausage. Impulsively, I took a piece. When I put it in my mouth, there was an explosion of flavors, then a blast of heat. I was hooked."