Text 21116, 88 rader
Skriven 2009-02-21 06:15:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: ChilLi
==============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> If adding chilli you need to specify the double "L" stuff.

 ML> You seem to revere the nonsense that comes from your
 ML> legislature in this one situation, whereas most of the
 ML> time you're not blinded by politicians' hoohah.

Actually the Illinois Chilli Society lobbied (yes, I had to become a registered
lobbyist) for this clarification. So, why wouldn't I promote it???

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fabada Asturiana
 Categories: Latino, Beans, Pork, Poultry
      Yield: 4 servings
 
      6 cn Of large butter beans,
           -(soaked lima; beans)
      6 oz Cooked ham
      6 oz Chorizo
      6 oz Morcilla
      6 oz Bacon
      1 c  Chicken stock
      2 tb Olive oil
    1/2    Onion
    1/2    Yellow bell pepper
      1 ts Saffron (azafrán)
 
  Pre-cooking: Cut the onion and bell pepper in half. Cut the ham,
  bacon, chorizo and morzilla in bite size chunks. Reserve 4-5 pieces
  of chorizo and morcilla, mush them. Take half a can worth of beans,
  and mush them into a paste
  
  Cooking: Set tall frying pan in mid-high heat. Add the olive oil to
  frying pan. Fry the half onion and bell pepper for 2 minutes.
  
  Add 4 cans of beans with their stock
  
  Add saffron and stir
  
  If at any time the beans are over the stock, add some chicken stock.
  
  Once hot, lower the heat to mid-low
  
  Add the chorizo, morcilla and ham
  
  Add the mashed chorizo and morcilla, stir carefully
  
  Boil until the beans are really soft
  
  If the sauce is to watery add some of the bean paste made earlier to
  thicken the sauce and boil for a couple more minutes.
  
  Remove the onion and bell pepper before serving
  
  Tips:
  
  Saffron: Saffron (azafrán) is really hard to find and expensive, but
  it gives this food some of its coloring and flavor. But if you can't
  find it... this dish will still be very good.
  
  Chorizo: Always read the labels on chorizo in the super market, the
  best chorizo is made of pork meat, without any by-products and has a
  lot less fat.
  
  In fact you may want to buy Spanish made chorizo, you'll be amazed
  how much better it is.
  
  Morcilla: Morcilla is Spanish made blood sausage. It is salty and
  very rich in flavor. If you do not use it add some salt instead. I
  recommend the Onion Morcilla for this dish, the other variety of
  morcilla has rice.
  
  In Asturias, Spain they cook the beans (fabas) all night along with
  other ingredients. I just don't have all that time.
  
  Fabada is probably the second most famous Spanish dish after Paella.
  It is fairly easy to make but some of the ingredients can be hard to
  find in the U.S., I have adapted this recipe slightly.

  Uncle Dirty Dave's Archives
 
MMMMM

... "An intellectual is someone whose mind watches itself." - A. Camus
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