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Remove
zest from a quarter of 1 orange. Cut zest into very thin strips and set
aside. Cut away peel and pith of oranges and separate segments, removing white
membranes. Cut segments into 1/2-inch pieces, and place in a small bowl.
Coarsely chop olives and add to oranges. Add shallot, olive oil, orange juice,
vinegar, salt, and pepper. Toss to combine.
Cut bread into four
wedges. Split one wedge crosswise (freeze the remaining bread
for another use),
separating the top and bottom crusts. Tear each half into four chunks, and
arrange on a serving plate. Place a slice of ham, folding or rolling it if
necessary, on each piece of bread, and spoon about 1 Tbl. of the orange mixture
on top. Sprinkle with zest and serve. Serves 4 as an appetizer. Pork with Clams (Porco
dom Ameijoas a Alentejana)
Put cubed pork in a dish and add the wine,
paprika, bay, cloves, pepper, salt, and three of the crushed garlic cloves.
Cover and refrigerate overnight, turning occasionally.
In a
large saucepan, heat 1 Tbl. butter. Add the onions, the tomatoes, and the rest
of the garlic, and cook gently until the onions are soft. Add salt and pepper to
taste. Wash the clams (discarding any that are open) and add them to the
onion/tomato mixture. Cover and cook on high heat until all have opened (about 5
minutes), then cook for another minute. Meanwhile drain the pork, keeping the marinade. Heat the rest of the butter in a large frying pan, add the pork and brown on all sides over medium heat. Add the marinade and continue to cook until there is very little liquid. Serve the pork, the clams in their shells, and the onion mixture with boiled potatoes, sprinkling everything with cilantro and parsley. Garnish with lemon quarters. Serves 4. Serve with a hearty red such as the Portuguese. NOTE: Cooked ham cut in 1/2 inch pieces can be substituted for the pork. This reduces the marinating time to a few hours and also eliminates the need for browning the meat separately. Tomato and Olive-Stuffed Portobello Caps
Combine tomatoes, cheese, olives, garlic, 1 tsp. oil, rosemary, and pepper in a small bowl. Preheat grill to medium. Discard mushroom stems. Remove and discard brown gills from the undersides of the caps using a spoon. Mix the remaining 1 tsp. oil, lemon juice, and soy sauce in a small bowl. Brush the mixture over both sides of the caps. Oil a grill rack. Place the caps on the rack, stem sides down, cover, and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more. Serve warm. Grilling these stuffed portobellos gives them a smoky flavor. Serve them with whole-wheat couscous or a piece of grilled bread and a mixed green salad for a quick and easy, non-meat meal. Serve with a medium-flavored red wine such as Villa Dante Toscana. Serves 4Pork Tenderloin Churrasco
Cook oil and paprika in a small saucepan over medium heat 5 minutes, whisking occasionally. Cool to room temperature and pour into blender. Add garlic, thyme, rosemary, salt, and pepper. Blend marinade until herbs are finely chopped. Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours. Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side. Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa on top. Serves 4. Serve with a nice Spanish Rioja. Spanish Soup With Little Meatballs
1. Make the
meatballs: In food processor, process ham, parsley, oregano, and garlic until
ham is finely chopped. Add turkey, bread crumbs, egg, salt, and pepper. Process
just until mixed. Shape mixture into 3/4-inch balls using one level teaspoonful
for each. Heat oil in a 5-quart Dutch oven. Cook meatballs over medium-high heat
in batches until evenly browned. Add onion and sauté until tender. With slotted
spoon, remove all to plate. Discard drippings. 2. Make the soup:
Pour broth into a pan; add saffron and bring to boiling. Add pasta; cook 8
minutes. Add meatballs, onion, zucchini, and tomatoes. Return to boiling and
simmer 5 minutes or until vegetables are tender. Meat Empanadas
Defrost shells. Sauté onion in oil until golden. Add garlic and sauté 1 min. Add beef and brown. Drain off fat. Add spices and cook until the meat is done. Add olives, raisin, and egg. Mix well. Scoop one Tbl. meat mixture onto each shell. Fold the shells, forming a semicircle. Press a fork one the merged edge. Brush the tops of the empanadas with a bit of water or milk. Sprinkle lightly with sugar. Dot with butter. Bake in oven at 400 F. until golden. Serve with an Argentine Malbec such as Sur or Tittarelli. (There are many empenada recipes. Try either a ham and cheese filling or a cheese and onion filling for white wine.) Asian Spiced Ribs with Cherry Barbecue Sauce
Hydrate
cherries in wine until soft, 1-2 hours. (If the cherries are very dry, you
may need to gently warm the mixture). Preheat oven to 325º. In a small
bowl mix spice powder, paprika, salt, and pepper. Rub rib racks with the
spice mixture and place on a sheet pan. Set in center of oven and roast
for 2 hours. More
Miscellaneous Recipes
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