Yield > 1 Servings
Keys : Spanish Spain European Mediterranean
Ingredients :
2 kg Olives
1 head of garlic
1 x Red paprika (fresh one)
= pimienta colorada
picona = (foodwinos you know well)
1 x Spoon pimenton = red
powder paprika)
1 x Spoon cumins
1 sm Buquet of parsley
Vinegar
Olive oil
Oregon
Thyme
Method :
• *This mojo sauce I have already supplied. it is
very easy.
• Note this pre-arrangements: clean olives, make
3 short cuts in olives from top to bottom, very simple.
Put the oilives in water with salt during 10/14 days for purging, have a look every 4/5 days. After this
process, get the olives out of water and put them in a recipient...-
• In a mortar make a sauce with all ingredients
excluding oregon and thyme.
• This must be well mashed. Put olives in a
recipent where you are going to keep for serving and add a little of water... Add the above sauce -mojo- and cover the olives with oregon and thyme... Wait 3/4 days to taste...
• We do from our olive tree the same, but we
mash the olives with a kitchen wooden hammer, olives are covered with a clean rag... keeping them in water with 1 lemon in two parts, with laurel, pepper grains, for 10/14 days... the same as baove.
• The sauce is a little different: Garlic + black
pepper + oregon + thyme + some almonds very well
mashed + 1 lemon in 3/4 parts + laurel, oilve,
vinegar, water... keeping the olives in this sauce for
some days before serving
Yield > 8 Servings
Keys : Sauce Spanish Spain European Mediterranean Usa Alaska Alaskan North American States United States
Ingredients :
8 x Cloves garlic
1 cup Oil
1/4 tsp Salt
2 x Egg yolks
1/4 x Lemon, juice of
Method :
• This sauce is used to accompany hot or cold
fish dishes.
• Crush garlic in press or mortar. Add oil
gradually, beating in until a thick heavy paste is
formed. Add salt and egg yolks. Continue beating.
• Add juice of lemon slowly while beating. yield
1 1/2 cups
Ajoblanco - (Spanish-Central Andalusian Cold Almond Soup)
Yield > 6
Keys : Soups Stews Nuts Spanish Spain European
Mediterranean
Ingredients :
1/2 lb crusty white bread crusts cut off
Water to soak the bread
1/4 lb raw (not toasted) peeled almonds
2 x garlic cloves
7 cup cold water
1 cup olive oil
Vinegar - (red wine or sherry vinegar preferred)
Garnish (see below)
Method :
• Garnish: In Malaga it is customary to serve Ajoblanco with peeled and seeded grapes, or apple slices. Melon, small shrimps or sliced, roasted almonds also go very well with this soup.
• Soak the bread thoroughly in water. To peel the almonds, dip them for a few seconds in openly boiling water then pop the peels off with a squeeze.
• With a powerful blender, grind the almonds, together with the garlic and a little salt, as fine as you can (the finer they are ground, the creamier the result will be). Then add the soaked bread and blend until you get a white homogeneous paste. Still blending, add the oil in a thread, as you would in a
mayonnaise, and then the vinegar (for the quantity, follow your taste, but just a spritz is sufficient - otherwise you will mask the taste) and the water. Adding the oil and water must be done slowly; you want a smooth emulsion, not curd!
• That's it. Serve it very to 6 to 8 people - and with the garnish of your choice; sliced and seeded grapes, or apple slices, or melon, or small shrimps or even sliced, roasted almonds.
• Comments: Ajoblanco, according to recipe contributor Jose Luis Vivas, is a Weight Watcher's worst nightmare. Thanks to the high energy contents of the almonds and bread, it is a caloric bomb. In fact, he says, these soups were usually consumed by
country laborers in Andalusia during the harvest months as a mid-morning snack. They would have breakfast very early (5:00 AM) and about 11:00 they stopped to prepare the soup (or have someone bring it from the house), take it and brace themselves for temperatures above 95 from noon onwards.
Logically, they stopped about 14:00 and had some light lunch... and a siesta, unless they were picking cotton and a storm was on the way.
• The soup is wonderful - refreshing and very "drinkable" in texture, with unexpected richness, depth of flavor, and true savoriness. Hard to believe it's so bad for you.
Alaska Sablefish Spanish-Style
Yield > 2
Keys : Fish Ocean Main Dish Seafood Usa Alaska Alaskan North American Spanish Spain European Mediterranean
Ingredients :
2 x sablefish steaks - (6 oz ea) thawed if necessary
Salt to taste
Freshly-ground black pepper to taste
1/3 cup chopped onion
3 tbl diced green chilies
2 tbl oil
1 x tomato chopped
1/4 cup chopped parsley
1 tbl lime juice
1/4 tsp oregano crushed
1 dsh sugar
4 x green pepper rings
Hot cooked rice
(optional)
Lime wedges
Method :
• Sprinkle sablefish with salt and pepper.
• Saute onion and chilies in oil. Add tomato,
parsley, lime juice, oregano and sugar.
• Arrange green pepper rings on steaks in baking
dish. Pour tomato mixture over fish.
• Bake at 450 degrees, allowing 10 minutes
cooking time per inch of thickness measured at the
thickest part or until sablefish flakes easily when tested with a fork. Serve on rice; garnish with lime wedges.
• Microwave Method: Sprinkle sablefish with salt
and pepper. Combine onion, chilies, oil, tomato,
parsley, lime juice, oregano, and sugar.
• Arrange green pepper rings on steaks in
microwaveable baking dish. Pour tomato mixture over fish; cover with plastic wrap.
• Microwave at Medium 5 minutes. Rotate dish 1/4
turn; microwave at Medium 5 to 6 minutes longer or
until fish flakes when tested with a fork.
• This recipe yields 2 servings. Recipe may be
halved or doubled.
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