Yield > 1
Servings
Keys : Basque Lamb Offal Sauces Meats Alcoholic Spanish Spain
European Mediterranean
Ingredients :
1 cup Dry red wine 1 tbl Red wine vinegar 2 tsp Minced fresh garlic 1 x Bay leaf
1/4 tsp Salt
1 lb Lamb's liver, cut into 1/4
Inch slices
3 tbl Spanish olive oil 3 slc Bacon, chopped 3 tbl Finely chopped Italian
Parsley
Method :
•
Combine wine, vinegar, garlic, bay, and salt in glass baking dish.Add liver and coat well with marinade.Marinade at room temperature for 3 to 4 hours.•
Heat olive oil in 12 inch skillet until light haze forms. Add bacon and cook until browned and crisp.Drain on paper towels. Remove liver from marinadeand pat dry. Brown liver in pan drippings for 2 minutes on each side. Remove to heated platter. Pour marinade into hot skillet and boil, uncovered, until reduced by half.Scatter bacon pieces over liver, pour marinade on top and sprinkle with parsley. Serve at once. Goes good with Baque Potatoes.Yield > 4 Keys : Crab Seafood Spanish Spain European Mediterranean Spanish
Ingredients :
4 x Giant crabs
2 med Onions minced 2 x Garlic cloves minced
5 tbl Olive oil
2 x Tomatoes, red ripe peeled and chopped
2 tbl chopped Parsley
1 cup Dry white wine 2 tsp Salt
2 tsp Sugar
1 pch Cayenne pepper 1/2 cup Dry bread crumbs 1/4 cup Butter
Method :
•
Cook crabs by plunging them alive into boiling salted water (sea water if possible) and boiling them for half an hour. Let them cool. Remove all the meat, taking care not to mix in any small particles of shell. Save the body shells.•
Fry the minced onion and garlic very slowly in olive oil. When they begin to take on color, increase the heat. Add tomato. Let liquid evaporate. Add parsley and wine. Cook over a hot fire for 2 to 3 minutes until alcohol has evaporated. Force all the juices and internal parts of the crabs through acolander. Blend the strained mixture into the sauce with salt, sugar, and cayenne. This much can be prepared in advance.
•
Before serving, heat crabmeat in sauce, fill cleaned body shells of crab, sprinkle tops with bread crumbs, dot with butter, and brown in 400 degree oven.•
Comments: The giant crab of the Basques weighs 5 pounds or more. The above recipe, which is from Cassa Nicolasa of San Sebastian requires live crab. It is served with plain boiled rice - see "Basic Recipe For Plain Boiled Rice" which is included in this database.Yield > 1 Keys : Crab Seafood Spanish Spain European Mediterranean Spanish
Ingredients :
1 x Live hard-shelled crab
(or 1/4 pound canned crab)
1/2 med Onion chopped 1/2 x Garlic clove chopped
1 sm Tomato peeled and chopped
1/4 tsp Paprika
2 tbl Olive oil
1/4 cup Cognac 1 tbl Butter
2 tbl Dry bread crumbs
Method :
•
Hard-shelled crab is cooked like lobster: plunged live into boiling salted water to cover. Use sea water if available; if not, add a little green vegetable to the cooking water. Boil crab 15 minutes. Remove and allow to cool.•
To clean, break off claws, remove back, and scrape out all spongy parts underneath. Cut out small apron-shaped section on underside of crab. Crack legs and scrape out meat. Remove meat from shell; drain out and save any juice. The foregoing can be done in advance of cooking if more convenient.•
Heat olive oil, fry chopped onion; when onion turns golden, brown garlic clove. Add tomato. Off the fire, stir in paprika. Return to fire. Pour in cognac and let alcohol evaporate. Add juice from crab shell (or can) and crabmeat. Fill crab shell with mixture, dot with butter, sprinkle with bread crumbs, and put in top part of hot oven for about 10 minutes or until browned. If you have not used live crab, substitute individual ramekins or scallop shells for crab shell.•
Comments: The above recipe is traditionally served with plain boiled rice - see "Basic Recipe For Plain Boiled Rice" which is included in this database.Yield > 1
Servings
Keys : Meats Spanish Spain European Mediterranean
Ingredients :
1 1/2 lb Boneless top round
1 x Green pepper, chopped
1 x Onion, chopped
2 x Ribs of celery, sliced
1 x Clove garlic, minced
1 can Sliced mushrooms, (or 1/2
lb. fresh mushrooms)
1 can Tomato soup
1 jar stuffed olives, drained and
sliced
1/2 cup Burgundy wine
Method :
•
I got this recipe from "GOURMET ON THE GO" put out by Ideals It sounds really good•
A Spanish dish, full flavored but not spicy hot•
Trim meat, then cut in strips or cubes and brown in fat (I would use olive oil) Add green pepper, onion, celery, garlic, mushrooms and soup and simmer, covered, for 45 to 60 minutes. Add wine and olives 10 to 15 minutes before serving. Add 1/3 cup water if there is insufficient sauce•
Yield: 4servings
•
I have had several people ask where to get the Ideal Cookbooks and I found an address in the back of this one. These books came out in 1978 and came out by monthly. I don't know if you can still get them or not but the•
You may look in your local bookstores, gift shops,greeting card shop or stationery stores.•
I have never made anything out of these books that didn't turn out good.Yield > 4 Keys : Beef Soups Stews Meats Spanish Spain European Mediterranean Spanish
Ingredients :
2 lb Lean stewing beef cut 2" in cubes
1 med Onion cut in large slices 2 x Garlic cloves unpeeled
1 lrg Tomato, red ripe unpeeled
1/3 x to 1/2 cup Olive oil
1/2 cup Dry white wine
2 tbl Cognac
1 tbl Flour heaping tbsp
1 cup Boiling water 1/2 tsp Paprika
1/2 x Bay leaf
1 sprg Fresh thyme
(or 1/2 teaspoon dried thyme)
1 pch Cinnamon Salt to taste
Method :
•
Heat 3 tablespoons olive oil over high heat in a heavy metal casserole. When oil is on verge of smoking, brown meat rapidly, 1 pound at a time. When browned, remove it to a bowl. (If you do not have a metal casserole, brown the meat in a frying pan; then continue, using earthenware casserole.)•
Add olive oil if needed and allow it to heat before frying the onion and garlic until brown. Add tomato cut in eighths; fry until juice has evaporated. Add cognac and wine; continue cooking over high flame until liquid evaporates. Reduce flame, add salt, paprika, cinnamon, thyme, bay leaf, and flour. Stir vigorously until flour is browned. Put meat back in casserole. Add a cup of boiling water, mix, cover, and simmer for 2 hours or until meat is tender. If the sauce becomes too dry during cooking, add boiling water in small amounts. If the sauce is too thin when meat is done, remove meat and boil sauceuncovered until thick enough. The consistency of the sauce will vary with the amount of juice released by the meat.