Text 32691, 104 rader
Skriven 2009-12-26 17:45:00 av JIM WELLER (1:123/140)
Ärende: A tale of two dinners 2
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---------- Recipe via Meal-Master (tm) v8.06

      Title: Canary Island Potatoes with Moro Sauce
 Categories: Vegetables, Spanish, Sauces, Chilies
      Yield: 6 Servings

     12 md Red-skinned potatoes
    1/2 c  Red wine vinegar
      2 tb Olive oil
      2    Cloves garlic; pressed
    3/4 ts Paprika
    3/4 ts Cumin powder
    1/8 ts Crushed red pepper
    1/2 ts Salt
      2 ts Parsley; minced

  Cut unpeeled potatoes in half. Bring a large pot of water to a
  boil and add potatoes. Cook until tender but not mushy, about l5
  minutes. Meanwhile, make Moro Sauce by whisking together vinegar
  and oil in a small bowl. Add remaining ingredients. Whisk again.
  Pour over potatoes. Serve hot or at room temp.

  (from the MM database of Judi M. Phelps)

  EAT-L

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---------- Recipe via Meal-Master (tm) v8.06

      Title: Lomo De Cerdo Relleno
 Categories: Pork, Eggs, Ham, Spanish, Stuffing
      Yield: 6 Servings

           Stuffing:
      4 oz Almonds, toasted, cooled
           -and finely ground
    1/4 lb Cooked ham; finely chopped
    1/4 lb White mushrooms; chopped
      2    Hardboiled eggs; chopped
      2 tb Finely chopped sage or
  2 1/2 ts Dried sage; crumbled
      1 ts Salt
    1/2 ts Black pepper; freshly ground
      1 lg Egg
           Pork:
      3 tb Olive oil
  3 1/2 lb Boned loin of pork 
    1/2 c  Fullbodied Spanish brandy
      2 c  Rich veal or beef stock
      1    Lemon; juiced
      3 tb Cold unsalted butter; cut in
           -to 6 pieces

  In a small bowl, combine the ground almonds with the ham,
  mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg
  and mix together well. Butterfly the loin by making a deep, even
  cut all along one side that reaches just to the center of the eye
  of the meat. Open out the meat like a book and press the stuffing
  into this opening, then mold the meat around it and tie the roast
  at 1 inch intervals to keep the stuffing inside.

  In a large castiron and enamel casserole heat the olive oil over
  medium heat. Saute the loin, turning with heavy kitchen tongs and
  a wooden spoon t brown all sides evenly. Transfer the loin to a
  plate and add the reserved pork bones to the pan. Brown the bones
  in the fat until they are nice and golden. Set the bones aside,
  and pour off and discard the fat from the casserole. Pour in the
  brandy and deglaze the pan, stirring and scraping the bottom an
  sides to release all the flavorful bits. Add the veal stock,
  return the bones to the casserole, and bring the liquid to a
  simmer. Add the loin and, when the liquid returns to a simmer,
  reduce the heat, cover, and cook for 1 hour, regulating the heat
  so that the liquid keeps simmering gently.

  Turn the loin over halfway through the cooking time. When cooked
  through, transfer the loin to a cutting board and cover loosely
  with aluminum foil. Remove and discard the bones from the sauce
  and, over high heat, reduce it by about 1/3. Stir in the lemon
  juice and then whisk in the cold butter, whisking just until the
  sauce is smooth, slightly thickened, and emulsified. Taste for
  seasoning and strain the sauce, if desired. Remove the strings,
  slice the roast and pass the sauce separately.

  Servings Note 1: To toast almonds, preheat the oven to 350
  degrees. Spread the almonds on a cookie sheet and toast in the
  oven until golden, about 15 minutes. Set aside to cool.

  Note 2: Bone the loin, starting with a 5 to 6
  pound pork loin, and leaving a little fat around it. Cut the bones
  into about 16 pieces and reserve them.

  Recipe by: TOO HOT TAMALES

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Cheers

YK Jim


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