Text 21550, 82 rader
Skriven 2009-03-05 06:56:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Bittersweet Paprika
===========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> notwithstanding. The Blitzing Benz currently has 212K miles on the
 DD> clock and is still purring along comfortably.  (touches wood)

 RH> Given how long we keep cars, we have no idea what we'll get for the
 RH> next one.  This is the first one we've had with the air bags.

Odd, that. I hadn't realised that your previous rides were that old. My '89 has
bags ... but, I still maintain that if you don't smash into something hard
enough to set off the bags - it's no big thing if you have them or not.  Bv)=

 DD>       Title: Patatas Aborregas (Shepherd's Potatoes)
 DD>  Categories: Latino, Potatoes
 DD>       Yield: 4 Servings

 DD>       4 lg Potatoes
 DD>       3 tb Chopped garlic
 DD>       1 lg Onion
 DD>       6 tb Olive oil
 DD>       1 ts Bittersweet paprika
 DD>       3 tb Rosemary

 RH> OK, what's bittersweet paprika?  I'm familiar with the regular sweet &
 RH> smoked varieties, now you're throwing a new one at me.

Sort of new to me, also. Smoked sweet paprika, it seems.

"Pimenton Agridulce - Lightly smoked, this paprika is rich and complex and is
the most widely used in Spain. Use this for your daily cooking. This gourmet
quality paprika is far superior to the bland Hungarian or Domestic varieties
available at your local supermarket. The Fresh pods from the mild Nora Pepper
are smoked over oak logs to develop the flavors. This technique brings out
different aspects of the peppers complex flavor, thus we suggest trying out at
least two different varieties in your cooking. Peppers smoked over an oak fire
develop into a rich and complex palate which is much more powerful and
pronounced than in our sun-dried varieties." http://www.hotpaella.com/

Which is a good site to bookmark ... not just for the Spanish food they sell.
Also for the recipes, etc.

Oh, yeah ... you can also order their stuff through Amazon.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Potato Chunks
 Categories: Latino, Potatoes, Chilies
      Yield: 3 servings
 
      2 lb Potatoes, in large chunks
           Olive oil; for deep-frying
      2 tb All-purpose flour
    1/2 ts Paprika
      1 c  Beef broth (stock)
      2 tb White wine vinegar
      1 sm Chile pepper
           Salt
      3 tb Tomato sauce (puree)
 
  1. Fry the potato chunks in plenty of oil on low heat for 20-30
  minutes. Just before the end of cooking time, turn up the heat to
  brown the pieces. Transfer to a casserole.
  
  2. Prepare the spicy sauce by heating 1 tablespoon of the oil in a
  pan. Add the flour and paprika, then gradually add the broth,
  stirring constantly. Add the vinegar and chili pepper, then cook for
  8 minutes, stirring constantly.
  
  3. Check the seasoning. Remove from the heat, add the tomato sauce
  and mix well.
  
  4. Serve the potatoes lightly coated with the hot sauce.
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM

... "Are you with the bride, or the failure?" -- Crow T. Robot
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