Text 35022, 70 rader
Skriven 2016-01-11 04:04:00 av DAVE DRUM (1:123/140)
Ärende: Five 1279
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jamón, Queso y Chorizo con Pan
 Categories: Five, Appetisers, Pork, Cheese, Bread
      Yield: 1 Tray
 
      2    French-style baguettes
    1/2 lb (250 gr) Manchego cheese
    1/4 lb (125 gr) Serrano ham
      1 lb (500 gr) Spanish chorizo
           - sausage
 
  Two Special Ingredient Notes:
  
  Spanish Chorizo: This sausage is very different than
  Mexican chorizo. Spanish chorizo is a firm, dry sausage
  where most Mexican chorizo is fresh and soft, not cured
  sausage. It also has different spices than Spanish
  Chorizo, so it is not a good substitute for this recipe.
  If you need a substitute, try using Portuguese Linguica
  sausage, which is very similar to Spanish Chorizo.
  
  Serrano Ham: Depending on where you live, Serrano Ham may
  be a bit difficult to purchase locally. If after a few
  calls to speciality supermarkets and/or ethnic grocery
  stores in your area does not turn up anything, try
  ordering over the internet.
  
  You'll need a large platter or two for serving.
  
  Slice the crusty baguette, making the slices about a
  1/3-inch thick.
  
  Slice the Manchego cheese, approximately 1/8 - 1/4-inch
  thick. Slicing the cheese thinly may prove tricky because
  it is dry and crumbly. Don´t worry, you´ll only need small
  pieces to place one on each piece of bread.
  
  If you have a whole piece of jamón, you'll want to slice
  it in paper-thin slices. If you purchased the jamón
  already sliced, cut the slices into pieces small enough to
  fit on the top of the baguette slices.
  
  Slice the Spanish chorizo into pieces about 1/4-inch
  thick, ready for frying, optional. Some people prefer to
  simply slice the chorizo and serve, while others enjoy it
  more lightly fried.
  
  Place a large open frying pan, with a heavy bottom on
  stove with a teaspoon of olive oil and move to cover the
  bottom with oil. Turn burner on medium heat. Place the
  chorizo into the pan and fry pieces for 5-10 minutes,
  turning as necessary. Remove as soon as the chorizo is
  cooked.
  
  Place the baguette slices on the platter. Place one piece
  of cheese and a piece of ham on each one. On others, place
  a piece of chorizo.
  
  Serve with a red wine such as a Rioja or a Ribera.
  
  From: http://spanishfood.about.com
  
  Uncle Dirty Dave's Archives
 
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