Text 31611, 75 rader
Skriven 2009-11-30 16:00:00 av DAVE DRUM (1:123/140)
Ärende: Spanish Recipes - 001
=============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pinchitos Morunos (Moorish Kebabs)
 Categories: Spanish, Pork, Chilies, Citrus,
      Yield: 4 servings

      1 lb Boneless pork loin; in 1/2"
           - medallions

MMMMM-------------------------MARINADE------------------------------
      4 cl Garlic; minced
  2 1/2 ts Flor de Sal w/Mediterranean
           - Herbs
      1 ts Cumin powder
      1 ts Hot paprika
        pn Powdered saffron
      1 tb Lemon juice
      2 tb Extra virgin olive oil
           Crushed red chile pepper

  Prep Time/ Cook Time: Overnight marinade, 5-15 minutes on
  the grill

  From the years 711 to 1492 Southern Spain was ruled by who
  were then referred to as the Moors. Today these fine and
  peaceful people hail from Morocco and Tunisia, but back
  centuries ago they were the dreaded enemy. As the Moors
  gained control of Spain, they also brought with them their
  local tastes and spices, which had an immense impact on
  the Spanish cuisine we know today.

  The original recipe would have been made from lamb or goat
  and seasoned with the spices such as saffron, cumin, or
  coriander that the Moors so loved. Upon driving the Moors
  out of Spain in 1492, the free peoples of Spain wanted to
  reinforce their independence by celebrating the thing their
  previous landlords forbid, eating pork. It’s no coincidence
  that Spaniards love pork to this day; it is a direct response
  to their turmoiled past.

  Although originally a Moorish recipe made of lamb, then a
  Spanish recipe made of pork, we invite you to try your own
  preference and experiment with the meat of your choosing

  In a medium sized bowl or zip-top bag combine all marinade
  ingredients. Add the pork and mix well so that all pieces
  are coated. Cover and let rest in the refrigerator (from
  2-24 hours.) Put 2-4 pieces of pork on each skewers (Soak
  new wooden skewers in water for 30 minutes before use to
  prevent them from scorching on the grill, then add the
  meat.)

  Grill or broil at high heat until done, approximately 3-4
  minutes on each side.

  Serve and enjoy! 

  From: http://www.hotpaella.com/Recipes

  MM Format by Dave Drum - 28 November 2009

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "And no matter how we try, none of us die forever!" - Jean
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