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FareShare Gazette Recipes -- February 2010 - M's

 

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Mock Partridge (Perdices de Capallan)

Mojo Criollo - Canary Islands Hot Sauce

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* Exported from MasterCook *

Mock Partridge (Perdices de Capallan)

Recipe By : The Spanish Cookbook by Barbara Norman; 1966
Serving Size : 6 Preparation Time :0:00
Categories : Volume 13-02 Feb 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 slices veal -- (very thin slices)
[less than 2 ounces each]
12 slices cured ham -- (very thin slices)
[not a salty ham]
12 slices salami -- *see Note
1 large garlic clove -- crushed
1 tablespoon dried herbs
[thyme, basil, tarragon, rosemary or any
combination you prefer]
3 tablespoons olive oil
1/2 cup white wine
Flour for dusting the meat
Salt and pepper -- to taste

* Note: "This recipe, which comes from the Balearic Islands,
traditionally used the local sausage, sobrasada, a reddish pasty sausage
of distinct flavor. The suggested salami substitute works well and is used
in parts of Spain where sobrasada is not available."

Flatten the veal slices to make them as thin a possible. Put one slice of
ham and one slice of sausage on each slice of veal. Roll firmly, tucking
in any loose edges; tie with a piece of string or thread. Dust in flour
and brown well in hot olive oil in a flat casserole large enough to hold
all the pieces without crowding.

When the meat is browned, add the dried herbs, crushed garlic clove and
wine. Cover and cook slowly for 1/2 to 3/4 hour. During cooking, add small
quantities of water from time to time as the sauce thickens. Season with
salt and pepper when almost ready to serve.

Remove the thread from the meat and serve in the sauce, which should be
fairly thick.

From The Spanish Cookbook by Barbara Norman; 1966.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 18 February 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 1333 Calories; 75g Fat (52.8% calories from 
fat); 142g Protein; 10g Carbohydrate; trace Dietary Fiber; 556mg Cholesterol; 
4419mg Sodium. Exchanges: 20 Lean Meat; 0 Vegetable; 4 1/2 Fat.


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* Exported from MasterCook *

Mojo Criollo - Canary Islands Hot Sauce

Recipe By : The Sauce Book: 300 World Sauces Made Simple by Paul Gayler
Serving Size : 5 Preparation Time :0:00
Categories : Volume 13-02 Feb 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons olive oil
2 garlic cloves -- crushed
1/2 cup sour orange juice -- (Seville)
or equal mixture of lime juice and orange juice
1 teaspoon cumin seeds
1 hot red chili pepper -- seeded and finely chopped
1 teaspoon sherry vinegar -- optional
1 tablespoon tomato ketchup -- optional
Salt and freshly cracked pepper

Put the oil and garlic in a pan and heat gently until lightly golden but
not browned, about 30 seconds.

Add the orange juice or lime and orange juice mixture, the cumin and chile;
bring to a boil and simmer for 3-4 minutes until slightly reduced.

Remove from the heat and let cool slightly before adding the vinegar and
ketchup, if using. Season to taste and let infuse for a couple of hours
before serving.

Mojo will keep, covered, in the refrigerator up to 2 days.

Variations:

Mojo De Ajo - Garlic Mojo
Replace the chile with pickled red chilies and add double the amount of
garlic (4 cloves). When the mixture is cool, add 2 tablespoons of chopped
flat-leaf parsley.

Red Onion, Grapefruit and Cilantro Mojo
Proceed as for the basic recipe but replace the orange juice with
grapefruit juice and add 1/2 small chopped red onion and a few chopped
cilantro leaves at the end before cooling.

Mango and Mint Mojo
Add 1/2 chopped fresh mango and 2 tablespoons roughly chopped mint leaves
to the basic mojo recipe.

Source: "The Sauce Book: 300 World Sauces Made Simple by Paul Gayler, Kyle
Books, 2008."
S(Formatted by Chupa Babi): "Oct 2009"
Yield: "1 1/4 cups"

Contributed to the FareShare Gazette by Chupa; 4 February 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 126 Calories; 14g Fat (94.4% calories from 
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other 
Carbohydrates.

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