Ethnic: Title: Boquerones Al Natural (Marinated Fresh Anchovies) by Recipe Cottage

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	Title: Boquerones Al Natural (Marinated Fresh Anchovies)

		Categories: Fisch, Spanien Yield: 1 serving 1/2 kg fresh anchovies 250 ml vinegar 1 ts salt 50 ml olive oil 4 cloves garlic 2 tb chopped parsley Remove heads of the fish. Grasp top of the backbone, give it a sharp jerk down across the back and the bone will come free. Cut it off, leaving the two fillets attached at the tails. Wash them and place in a single layer in a shallow dish. Add enough vinegar to cover and the salt. Marinate from 6 to 24 hours, or until the fillets are white and solid - they are "cooked" by the vinegar. Drain them, rinse in cold water and arrange on a bed of shredded lettuce on a serving plate. Sprinkle with the oil, minced garlic and parsley. Chopped onion and lemon juice can be added. Title: Tortilla Espanola Categories: Eier, Kartoffeln, Spanien Yield: 2 servings 1 kg potatoes 3 tb chopped onion (optional) 1 c olive oil; less for nonstick - pan 4 eggs 1/2 ts salt Peel the potatoes and either cut them in dice or into thin slices. Heat the oil in the frying pan until very hot and add the potatoes, and onions, if desired. Stir them into the oil to completely coat and seal them, then reduce the heat slightly and continue frying without letting the potatoes brown, stirring them frequently. With the edge of a metal spatula or skimmer, keep cutting into the potatoes, dicing them as they cook. When they are quite tender (about 20 minutes)place a plate over the frying pan and drain off the oil into a heatproof container. Place the potatoes in a bowl. Beat together the eggs and salt until very well combined and stir the eggs into the potatoes and mix well. Return the oil to the frying pan and let it reheat. Now pour in the egg and potato mixture. Let it set on the bottom, regulating the heat so it doesn't brown too fast. (Best in non-stick pan) Use the spatula to firm the edges of the tortilla all around its circumference. Shake the pan frequently to keep it loose on the bottom. Place the plate over the pan, drain off the oil and turn the tortilla out onto the plate. Return the oil to the pan and slide the tortilla back in to cook on the reverse side. Remove the tortilla when it is golden by sliding out onto serving plate. Source:"Cooking in Spain" by Janet Mendel Searl Erfasst von Sylvia Mancini MMMMM MMMMM----- RezeptChaos Version 1.3 - registriert, Format Meal-Master Title: Berza de Acelga Categories: Spanien, Eintoepfe, Gemuese Yield: 6 Portionen 400 g garbanzos and/or white ; beans, soaked ; (separately) overnight 100 g salt pork or bacon 200 g pork or meaty pork bone 2 l water 1/2 kg chard and/or green beans 1 chorizo 1 morcilla 2 cloves 8 peppercorns 3 cloves garlic 2 ts salt 2 ts paprika 4 medium potatoes 1/4 kg pumpkin If using both the garbanzos and beans, put the garbanzos to cook first with the salt pork, piece of fresh pork and water. After 30 minutes, add the soaked beans. Let all simmer for about 1 1/2 hours, then add the chard or green beans, which have been cleaned and chopped, and the chorizo and morcilla. In the mortar crush cloves and peppercorns with the garlic, salt and paprika and add to the berza. When meat and garbanzos are nearly tender - about 2 hours total - add the potatoes and pumpkin, both peeled and cut in small chunks. Cook another 30 minutes. Cut the pork and sausages into small pieces (kitchen scissors work well for this) and serve into soup bowls. Source: Cooking in Spain by Janet Mendel-Searl Erfasst von Sylvia Mancini MMMMM MMMMM----- RezeptChaos Version 1.3 - registriert, Format Meal-Master Title: Crema Catalana Categories: Spanien, Desserts, Eigelb Yield: 6 Portionen 6 egg yolks 200 g sugar 3/4 l milk lemon peel cinnamon stick 1/2 c milk 3 tb cornstarch Beat the egg yolks and 150 g sugar in a bowl. Put the 3/4 l milk in a saucepan with the cinnamon and lemon peel and bring it to a boil. Remove from fire and strain it into the eggs, whisking them constantly. Dissolve the cornstarch in the half-cup of milk and stir it into the custard mixture. Pour the mixture into the saucepan and cook it on a low heat, stirring constantly, just until it starts to bubble. Remove from the heat and strain into a shallow pudding bowl. Let the custard cool. Before serving, sprinkle the top with remaining sugar and caramelize it with a hot salamander (or use a metal spatula or small iron frying pan, heated red hot) or place under a broiler. Decorate the pudding with biscuits or squares of cake and rosettes of whipped cream. Source: Cooking in Spain by Janet Mendel-Searl Erfasst von Sylvia Mancini MMMMM MMMMM----- RezeptChaos Version 1.3 - registriert, Format Meal-Master Title: Marmitako Categories: Spanien, Fisch, Kartoffeln Yield: 4 Portionen 1 kg tuna or bonito 50 ml olive oil 1 onion, chopped 4 cloves garlic, chopped 2 sweet peppers, red and/or ; green 500 g Tomaten 2 ts paprika salt pepper 1 small chili pepper 1 kg potatoes 200 ml white wine 100 ml water Cut the tuna into chunks, discarding the bone. If using bonito, cut it first into slices, then with a knife or fork pull off chunks of the flesh from the bone. Heat the oil in a heatproof casserole and in it saute the chopped onions, garlic and peppers, cleaned of seeds and cut into strips. When they are soft, add the tomatoes, peeled, seeded and chopped, the paprika, salt and pepper and chili. When tomatoes are somewhat reduced add the potatoes, cut in dice. Stir for a few minutes, then add the wine and water. Cover the pot and cook on a high heat until the potatoes are nearly tender, about 20 minutes. Add the fish to the casserole, cover and cook another 5 minutes, or until fish flakes easily but is still juicy. Let the casserole rest, covered, for 5 to 10 minutes before serving. Source: Cooking in Spain by Janet Mendel-Searl Erfasst von Sylvia Mancini MMMMM MMMMM----- RezeptChaos Version 1.3 - registriert, Format Meal-Master Title: Rabo de Toro a la Sevillana Categories: Spanien, Rind, Schmoren Yield: 4 Portionen 1 1/4 kg oxtail 50 ml olive oil 1 onion, chopped 1 leek, chopped 3 carrots, chopped 2 cloves garlic, chopped 50 g ham, diced 75 ml brandy 100 ml red wine or sherry bay leaf parsley thyme salt pepper cloves 1 piece chili pepper or cayenne 1 tomato, peeled and chopped Have the butcher cut the tail into segments of about 7 cm. Blanch them in boiling water and drain. In a pot heat the oil and add the chopped onion, leek, carrots, garlic and ham. Saute until softened, then add the blanched pieces of oxtail and saute on a high heat. Add the brandy, set it alight, and stir with a long handled spoon until the flames subside. Then add the red wine or sherry, the herbs and the spices, the chili pepper and chopped tomato. Simmer until the meat is very tender, about 2 hours, adding stock or water as needed. When cooked, the sauce should be fairly thick from reduction. If not, thicken with a little flour mixed in water. *Source: Cooking in Spain by Janet Mendel-Searl Erfasst von Sylvia Mancini MMMMM S.Mancini@t-online.de -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.