Text 22998, 73 rader
Skriven 2012-03-28 21:52:00 av JIM WELLER (1:123/140)
Ärende: Chorizo 2
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Andalusian Baked Eggs, Flamenco-Style
 Categories: Sausage, Spanish, Eggs, Ham, Chilies
      Yield: 6 Servings
 
      6 tb Spanish olive oil (plus oil
           For the casseroles)
      1 lg Onion, finely chopped
      3 lg Garlic cloves, minced
  1 1/2 c  Diced cooked ham (divided
           Use)
      1 tb Mild/sweet Spanish paprika
           (smoked or unsmoked)
      6 lg Tomatoes (fresh or canned),
           Peeled, seeded, and chopped
    3/4 c  Chicken stock
           Salt
           Freshly ground black pepper
     12    Eggs
     12    Cooked green asparagus
           Stalks
      2    Whole canned Spanish
           Pimientos, cut lengthwise
           Into 12 strips
      6    Cooked artichoke hearts, cut
           Into halves or quarters
     12 sl Hard Spanish chorizo sausage
           (not soft Mexican chorizo)
    3/4 c  Cooked green peas
 
  This recipe comes from Sevilla. In Spain, it's traditionally
  cooked and served in little individual earthenware casseroles. The
  garnishes on top of the eggs can be varied to use up any bits and
  pieces of leftover meats and vegetables in your kitchen.
  
  Preheat the oven to 450 degrees F. Lightly oil the insides of six
  1-1/2-cup individual shallow earthenware casseroles or ovenproof
  ramekins. Heat the olive oil in a large skillet, and saute the
  onion, garlic, and half the diced ham until the onion is soft.
  Sprinkle in the paprika and cook, stirring constantly for 30
  seconds. Immediately stir in the tomatoes and chicken stock. Cook
  uncovered over medium heat, stirring occasionally, for 15 to 20
  minutes, or until the liquid is reduced and the sauce is thick.
  Taste and add salt and pepper as needed.
  
  Divide the sauce among the 6 casseroles, spreading it in an even
  layer. Carefully break 2 eggs over the sauce in each casserole.
  Arrange the asparagus, pimiento strips, artichoke hearts, chorizo
  slices, green peas, and remaining half of the diced ham
  decoratively around and over the raw eggs in each casserole.
  Sprinkle lightly with salt and pepper.
  
  Bake the casseroles in the preheated oven for about 8 to 10
  minutes, until the egg whites have set but the yolks are still
  runny. Serve immediately, as a first course or as the main dish of
  a light meal, accompanied by a crisp green salad dressed with
  Spanish olive oil and coarse salt.
  
  Yield: 6 servings Heat scale: Mild From: Fiery-Foods.Com
 
MMMMM

Cheers

YK Jim


... Liberals despise smokers more than global warming.

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