Text 32273, 117 rader
Skriven 2015-10-23 06:02:00 av Dave Drum (90443.cooks)
  Kommentar till text 32246 av Ruth Haffly (1:396/45.28)
Ärende: Re: Funky
=================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> The place we went to in VT has a good tourist industry to keep them
 RH> going in the non maple season. That helps, as it takes a lot of work in
 RH> a short window of time to produce all the maple goodies they sell. Not
 RH> on any NR of HP that I noticed.

 DD> I mis-spoke. Funk's Grove is a National Natural Landmark. Similar, but
 DD> different.

 RH> Either way, still drawing a crowd because of the Route 66 cachet and
 RH> the maple goodness.

Funk's Grove was in operation well before the advent of the horseless carriage,
let alone Route 66. BTW, Route 66 is not the longest, nor the first highway to
the Left Coast. The Lincoln Highway - which mostly follows the route of US
30/I-80 runs from NYC (42nd & Broadway) all the way to Gay Bay - and was
dedicated in 1913 - well before the horseless cariages became ubiquitous.

But 66 got the songs, TeeVee shows, and publicity - despite going only from
Chicago to Santa Monica and through less feature-packed terrain.

 DD>       Title: Chilli, Smoked Paprika & Maple Pork Chops
 DD>  Categories: Pork, Chilies, Citrus
 DD>       Yield: 2 Servings

 RH> Hmmmmmmmmmm, have to check the grocery ads for the week......

Good source for Spanish Paprika is ............

http://www.hotpaella.com/Departments/Spanish-Food/Paprika.aspx

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fabada Asturiana
 Categories: Spanish, Beans, Pork, Poultry
      Yield: 4 Servings
 
      1 lb Dry white beans; Fabes,
           - Judion or Fava, etc.
      6 c  Water for soaking beans
      5 c  Chicken broth
      1 lg Onion; diced
      1    Bell pepper; diced
      4 cl Garlic; minced
      8 oz Jamon Serrano; coarse dice
           +=OR=+
      8 oz Salt pork; coarse dice
      8 oz Chorizo sausage; coarse dice
      6 oz Morcillia (Spanish sausage);
           - coarse dice (opt)
      2 tb Extra virgin olive oil
           Salt
 
  Prep Time/ Cook Time: Soak beans overnight, 3 to 4 hours
  simmering on the stovetop
  
  Origins of the Recipe: Although references to Fabada Asturiana
  don't officially appear in literature until the late 1800's,
  the rustic nature of this dish certainly has it's roots much
  before that. As is the case with so many other Spanish dishes
  that rely heavily on pork, the origins of this dish might
  possibly be linked to a sort of passive protest against the
  Moors who had conquered Southern Spain from 711 to 1492.
  Although the Moors reach did not reach as far north as
  Asturias, the free peoples of Northern Spain were obliged
  to protest their unwelcome neighbors in any way they could,
  the easiest of which was eating pork, which was forbidden
  by the Muslim religion.
  
  Unofficially the national dish of Asturias, this wonderful
  bean stew has earned a reputation for itself throughout
  Spain. Perhaps the most under-rated of all Spanish ingredients,
  the white beans and chickpeas from Northern Spain are a true
  delicacy in their own right. Fabes from Asturias, for example,
  have been specially bred for hundreds of generations for just
  one thing, to absorb as much flavor as possible to compliment
  their own buttery goodness. The Fabes and Judion grow is size
  by 2-3 times when cooked, all the while holding in all the
  rich flavors until you bite into them. These ultra-premium
  legumes do fetch an ultra-premium price, but the quality and
  flavor is without compare.
  
  Soak the beans overnight in water. Drain. Add beans & broth
  to a large soup pot. Cook until soft, approximately 3 hrs.
  (Optional: After several hours of cooking feel free to add
  additional broth or water to make the recipe like a soup,
  or keep it thick for a traditional taste!)
  
  In a separate pot add the Extra Virgin Olive Oil. Cook the
  onion, pepper, and garlic and until just tender. To the
  onion mixture, add the ham and sausages. Cook for 3 mins.
  
  Remove 1 cup of cooked beans and coarsely mash. Return
  the mashed beans to the pot containing the remainder of
  the whole beans. Add the onion-sausage mixture to the beans
  Simmer for 40 mins.
  
  Add salt to taste.
  
  Serve and enjoy! We recommend serving in a terra-cotta
  clay cazuela.
  
  Makes about 4 entrée size portions.
  
  From: http://www.hotpaella.com/Recipes
  
  MM Format by Dave Drum - 28 November 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If you can't be handsome, at least be handy. -- Red Green
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