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Puerto
Rican Roast Pork
Preheat oven to 400 degrees. Place pork in a
roasting pan and poke holes in the roast with a sharp paring knife. Place
remaining ingredients in blender or food processor, and process until it
forms a paste. Spread this paste over the roast making sure to rub it into
the holes. Bake at 400 degrees for 10 minutes. Lower heat to 350 degrees
and bake for 75 minutes, or until internal temperature is 160 degrees. Let
stand 15 minutes. Slice and serve. Foie Toast with Jamon - (una Tapa)
Slice the onions and put in a pot with half the olive oil and the sugar. Cover and cook at low heat for 1 hour. Add the wine and cook another hour uncovered at low heat (this can be done the day before and makes the flavors really stand out). Toast the bread and spread the mixture on it. Lay one slice of Jamon on top. Heat the rest of the oil in a pan on high heat. When it’s very hot, cook each side of the foie gras for no more than 30 seconds. Lay each foie gras on top of each slice of ham and pour some kitchen salt on it. Serve at room temperature. This delicious recipe will be even better (and more expensive) when Iberico Ham becomes available. Wash this down with a red Rioja.
Pork
Braised in Morellino
1. In a medium enameled, cast-iron casserole, heat 2 Tbl. of the olive oil until shimmering. Season the pork with salt and pepper. Add half of the pork to the casserole and cook over moderately high heat until browned on 2 sides, about 6 minutes. Transfer the pork to a bowl. Repeat with 1 Tbl. of the olive oil and the remaining pork.
Pinchitos
Morunos (una tapa)
Using a mortar and pestle, mash garlic, cilantro, cumin, paprika, thyme, salt, and pepper together. Add olive oil and lemon juice or red wine vinegar and mix well. Place 4 or 5 pieces of meat on each metal skewer (or wood skewers soaked in water for at least 1/2 hour) Lay skewers in a single layer on a non-reactive dish and top with marinade. Let meat marinate for 2 to 3 hours minimally or overnight for best flavor. Turn skewers every once in a while to achieve an even coating. Grill skewers over medium heat 10 to 15 minutes turning once. Serve with lemon wedges and fresh cilantro as garnish. If necessary, these can be cooked in a conventional oven. Cook skewers at 375, turning once, for 15 minutes or until done. Serve with a hearty Spanish red wine such as Almira Los Dos 2 Barrica Old Vines. This can also be used as a main course: use 1 lb of meat and cut into 1" cubes.
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