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May 15th Saint Isidro Day |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 10 May 2013 at 14:26 |
Good Evening,
Firstly, I had gone to interview an extraordinaire rising Michelin 1 Star young 32 year old, French Chef, with my younger daughter for 4 days 3 nites ... So, typing on a " tablet " was out of question.
I returned on May 8th ...
ON MAY 15th, the capital of the Iberian Peninsula, shall be an official Bank Holiday, celebrating the Patron Saint Isidro, the agricultural Saint ... This day presents, the famous dish called RABO DE TORO, or OXTAIL throughout the TAURINE TABERNAS ( TAVERNS ) OF THE CITY, WHICH HAS A HUGE RESEMBLANCE TO MANHATTAN ...
THERE ARE NUMEROUS RECIPES THAT SEVERAL MEMBERS HAVE POSTED OVER THE LAST 2 YEARS, SO I AM GOING TO POST ANOTHER WELL KNOWN ANDALUSIAN SPECIALITY WHICH IS A TAPA, VERSES A MAIN COURSE.
ALBONDIGAS CON SALSA DE JEREZ ... SIMPLY, MEATBALLS IN SHERRY SAUCE ...
1 POUND FINELY GROUND VEAL OR BEEF
4 ounces of Acorn fed air dried ham very finely minced
1 tiny onion, minced
1 clove garlic minced
1 /2 cup or 1 ounce day old bread crumbs
1 egg
1 tblsp. fresh minced parlsey
1 tsp. minced spearmint ( hierba-buena )
salt and freshly ground black or rose, green, white and black pepper to taste
2 1/2 oz. unbleached flour all purpose
16 fl. oz. Evoo ( extra virgin olive oil - Spanish )
SAUCE ...
1 small onion minced
2 tblsps. Evoo
1 clove
1 bay leaf
1/2 tsp. black freshly ground pepper
4 fl. oz. SHERRY FINO DE JEREZ DE LA FRONTERA, CADIZ, ANDALUSIA
4 oz. chicken stock home made or veal stock or beef stock home made
1) place the meat and the ham in a mixing bowl and add the: onion, garlic, bread crumbs, and the egg ...
2) combine thoroughly, and sprinkle with the spearmint and the parsley minced and add the salt and freshly ground pepper corns; and work into smooth paste
3) Then form into small tiny balls ( they are much smaller than Italian meat balls )
4) coat each tiny meat ball with the flour and sauté in Evoo in skillet until the surface is golden on all sides
5) Remove with a skimmer and set aside
6) in another sauté skillet, sauté the onion, and evoo until golden
7) Add the clove, bay leaf and freshly ground pepper and put the meatballs in
8) pour in the sherry very gradually and the stock/broth and cover
9) place the earthenware ( with cover ) in a preheated moderate oven; 180 centig or 350 degrees farenheit and let simmer in oven for 1/2 hour ( can use a tagine or a spanish cazuela or italian tiella earthenware with a lid ...
10) add a splash more of sherry and broth and simmer until all is abosrbed
11) serve in earthenware " cazuelas " ,,,
HAVE A LOVELY WEEKEND,
MARGAUX CINTRANO
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Sounds great Margi! The ingredient list looks nice, I'll certainly have to give it a try. I got a chuckle from the acorn fed ham ;)
have a happy Patron Saint Isidro Day! Hope you and your daughter had a great time together |
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Enjoy The Food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan, MUCHAS GRACIAS ... Thank you Dan ...
JAMON DE BELLOTA = Acorn fed Ham
The big black hogs of Jabugo, Huelva feed in the forests on acorns ...
This is what provides the " PATA NEGRA " ( black foot hams ) with their incredible sweetness.
These meatballs are truly splendid ...
They have a completely different flavor profile from the Italian type which have tenderized in home made Marinara ...
Kindest regards and all my best for a lovely May,
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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