Grateful Dead

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Sunshine-daydream1951's picture
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Joined: Jun 5 2007
Migas

Migas is really a base for a dish, like Pasta and Couscous

Spanish Bread is mostly like French Baguettes

Cut the crusts from the bread, cut into cubes sprinkle with water and season with salt and pepper and wrap in a cloth overnight.

half an hour before serving heat olive oil in a pan with 2 garlic cloves that have been bruised with a knife. When this smokes discard the garlic and add the crumbs from your cloth. cook for 15 mins stirring constantly.

Serve Migas very hot which whatever you want as you would potatoes or Pasta

Bob

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Spanish Jam

Sunshine-daydream1951's picture
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Joined: Jun 5 2007
Malt Whisky not Red Whiskey

any fans of Malt out there

I love Islay Malts

there is a discussion going on on The yahoo Eurotraders group about Malts at the moment

any fav Malts

Bob

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Spanish Jam

Sunshine-daydream1951's picture
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Joined: Jun 5 2007
Tortillas

You can put anything in a tortilla, as there is not more filling than egg. Peppers tomatoes Jamon, Chorizo as long as the filling is not too wet then the tortilla does not set properly

Bob

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Spanish Jam

TigerLilly's picture
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Joined: Jul 2 2007
AH HA!

Thanks Bob! Had always wondered why Spanish tortilla's are so firm and non-scrambled eggy, and now you have solved the mystery for me. Must be the potatos. Feel sooo much better now! And what is the red stuff that you get on tortilla sandwiches? Is that just tomatos? Peppers? Tastes more like tomatos, but as was spread so thin, I wasn't sure. No onions then? Thought I tasted onions, but perhaps was mistaken. You can continue on this theme, if you want. Both recipes so far I will make a.s.a.p. Wonder whether I should get a little grill for my balcony?

Sunshine-daydream1951's picture
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Spanish Omelette ( Tortilla Espanol)

Spanish Omelettes are very different from French, they are thick like a cake. It is possible to buy them ready made in all supermarkets

Spanish fast food

500g potatoes diced and peeled
6 large eggs
125ml Olive oil
salt and freshly ground black pepper

use a 9 inch frying pan and heat the oil until very hot
add the potatoes and stir until they are covered with oil.
Reduce the heat and cook the potatoes turning regularly so they do not colour.

remove the potatoes with a slotted spoon and put into a boil lined with kitchen paper to absob the oil.

Drain the oil from the pan into a cup and clean the pan with kitchen paper if there are any sticky patches.
strain 2 tablespoons of oil back into pan and reheat
Beat together the eggs and seasoning.
Pull the paper from under the potatoes and pour the egg mixture over coating the potatoes well
Pour this mixture into the hot oil, give it about a minute in the hot oil then turn the heat down.
with a spatula pull the tortilla off the edge of the pan and shake the pan occasionally to make sure it doesn't stick.
when the top has ceased to be liquid put under a hot grill to cook top for another 2 minutes until browned.

turn out onto upside down onto a plate ( in Spain you can buy a special plate for this)

it can be eaten hot or cold, just cut a wedge

Bob

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Spanish Jam

Sunshine-daydream1951's picture
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Tapas - Pinchitos Morunos

The spice for these is sold everywhere in Andalucia
The box has a Red Turbaned Moor with a white beard

100 g small cubes of Pork
2 cloves of Garlic ( finely Chopped)
2 Teaspoons salt
5 teaspoons Pinchos seasoning
3 tablespoons Olive Oil
1 tablespoon Lemon Juice

Crush the garlic and salt in mortar and add the spice, oil and lemon juice
skewer the pork and turn the pieces in the marinade in a shallow dish making sure they are completely coated.
Leave to marinade for 2 hours or longer if possible
heat grill and cover the grid with foil
spread the kebabs out and grill for 2 minutes on each side , flipping with tongs

Bob

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Spanish Jam

TigerLilly's picture
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Joined: Jul 2 2007
Swiss Chard

Braised Swiss Chard
1 bunch Swiss chard
3 tablespoons virgin olive oil
3 cloves garlic, minced
1 small can of Delmonte tomato sauce
salt and pepper to taste

Clean Swiss chard with water. Cut off stems. Do not dry leaves; allow moisture to remain after washing.

In a skillet, braise the garlic in the olive oil until golden. Add Swiss chard, braised until wilted. Add tomato sauce.

Cook for 10 minutes over low heat.

Salt and pepper to taste.

SWISS CHARD WRAPS
9-10 Swiss chard leaves, at least 9 inches
1 lg. tomato, sliced and cut in half
1/2 c. Mozzarella cheese, grated
2 tbsp. olive oil
1 tbsp. onion flakes
Salt and pepper

Steam Swiss chard for a few minutes. Do not overcook. Open leaves and brush on olive oil lightly. Put tomato slice in center of leaf - top with pinch onion - salt and pepper and one tablespoon cheese. fold leaf around tomato - this will hold together well.

Put on grill until hot - can turn once. Works best if you use a 2 sided grill that holds food in place. This can also be cooked in oven at 400 degrees for 10 minutes on a cookie sheet.

SWISS CHARD

2 lb. Swiss chard
2 cloves garlic, chopped
1 c. chopped green onion
1/4 c. butter or olive oil
1/4 c. & 1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery salt
Pinch of nutmeg

Wash Swiss chard thoroughly; drain. Remove leaves from stalks. Tear leaves into small pieces. Set aside.

Cut stalks into inch size pieces. In large saucepan saute cut up stalks, onion, garlic in butter or olive oil. Add salt, pepper, celery salt, nutmeg and lemon juice to pan. Reduce heat. Add Swiss chard leaves. Cover. Simmer 15 minutes, stirring occasionally. (To this may be added 1 tablespoon capers, 1 1/2 cups chopped tomatoes and sprinkled with cheese before serving.)

Are all pasted from the internet, seem slightly similar, but sound good. Perhaps gives you a creative start about what to do with your swiss chard, marye?

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Joined: Aug 30 2007
slow cooked pulled pork

I smoked a 9 pound piece of Pork Shoulder for 8 hours using hickory. Melts in your mouth.

izzie's picture
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Joined: May 26 2007
swiss chard and navy beans....

but my friend Tom made it. boy was it good!

marye's picture
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Joined: May 26 2007
Help! the neighbors gave me swiss chard!

I don't normally eat Swiss chard. What should I do with it? Also, got tomatoes and beans. Quite the eventful dog walk.

Anyway, ideas welcome, especially re the Swiss chard. I've got eggs. I've got cheese. I've got onions. I was thinking of doing a fritatta type thing but I've never actually made one.

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