New Experiment

[Jacobs4Heisman]

I got my wife an authentic Spanish cookbook for Christmas, so we could recreate some meals she had over there when she was studying abroad (Spanish Ed.). Tonight, I'm making stuffed peppers, tomatoes, zucchini, and eggplant. The stuffing includes long grain rice, almonds, raisins, and the scooped out part of the vegetables, along with some spices. If it's any good, I'll post the recipe.

Next weekend, I'm going to try my hand at some seafood paella. Mmmmmmmmm.

Anybody have any other favorite Spanish recipes?

[jacojdm]

Espagueti y albóndigas

aceite de oliva Adicional-virginal
1 cebolla, tajada
2 clavos del ajo, rotos
2 cucharas de sopa tajaron áspero las hojas frescas del perejil
leche de 1 taza
4 rebanadas gruesas ponen firme el pan blanco, corteza quitada
de carne picada de 1 1/2 libras
las libras de 1 1/2 molieron el cerdo
1 huevo grande
la taza del 1/2 ralló recientemente el parmigiano-Reggiano-Reggiano, más más para la porción
Sal kosher y pimienta negra recientemente molida
4 tazas calentaron la salsa de Pomodoro, la receta sigue, o la buena calidad sacudió la salsa de tomate
queso de la mozarela de la libra del 1/2, corte en pedazos
Hojas a partir de la albahaca fresca de 3 puntillas
espagueti de 1 libra

Traiga un pote grande de agua salada a ebullición para el espagueti. Caliente 3 cucharas de sopa del aceite en un skillet del ovenproof sobre calor medio. Agregue la cebolla, el ajo, y el perejil y el cocinero hasta que los vehículos son suaves pero aún translúcido, cerca de 10 minutos. Tome la cacerola del calor y deje fresco.

Vierta bastante leche sobre el pan en un tazón de fuente para humedecer y déjela empapar mientras que las cebollas se están refrescando. Combine las carnes en un tazón de fuente grande. Agregue el huevo y el parmigiano y la estación abundante con la sal y la pimienta. Utilice sus manos para exprimir exceso de la leche fuera del pan y para agregar eso al tazón de fuente junto con la mezcla refrescada de la cebolla. (caída sobre la cacerola - usted la necesitará cocinar las albóndigas.) Combine suavemente todos los ingredientes con sus manos o con una cuchara hasta que apenas está mezclado junto. No overwork o las albóndigas serán resistentes. Divídase en 10 pedazos iguales y fórmelos en 10 albóndigas que miran agradables.

Precaliente el horno a 350 grados de F.

Caliente un 3-count del aceite en la cacerola que fríe sobre calor medio y broncee las albóndigas en todos los lados, cerca de 10 minutos. Póngalos en un plato y una cuchara de la hornada sobre la mitad de la salsa de tomate encima. Ducha con la mozarela y la llovizna con aceite de oliva. Ponga las albóndigas en el horno y cueza al horno hasta que las albóndigas se cocinan a través, cerca de 15 minutos.

Mientras tanto, cocine el espagueti en el agua hirvienda hasta el dente del al, cerca de 8 minutos. Drénelo y ponga sobre un disco grande de la porción. Vierta en el resto de la salsa y mézclese bien. Cucharee las albóndigas encima del espagueti y adórnelas con las hojas de la albahaca. Sirva inmediatamente junto con el queso adicional.

Salsa De Pomodoro:
aceite de oliva adicional-virginal de la taza del 1/2
1 cebolla media, tajada
3 clavos del ajo, tajados
2 tomates pelados enteros del San Marzano de las latas (28-ounce), drenado y machacado a mano, líquido reservado
Sal kosher y pimienta negra recientemente molida
hojas frescas de la albahaca de 1/4 taza, rasgadas en pedazos


Caliente el aceite de oliva en un calor medio-bajo del excedente grande del cazo. Agregue la cebolla y el ajo y el cocinero hasta que los vehículos son suaves, 4 a 5 minutos. Agregue cuidadosamente los tomates (nada salpica como los tomates) y la taza del cerca de 1/2 del líquido y de la estación reservados con la sal y la pimienta. Cocine hasta que la salsa es gruesa, cerca de 15 minutos. Pruebe y ajuste el condimento con la sal y la pimienta. Traiga a ebullición, revolviendo por algunos minutos con una cuchara de madera para romper más lejos para arriba los tomates. Reduzca el calor y deje el simmer por 20 a 25 minutos. Revuelva en la albahaca y la estación frescas otra vez.

Producción: 4 tazas

[Bleeding Orange]

Anybody have any other favorite Spanish recipes?

Yeah, I got one. Drive out to the country somewhere, find a pig, and wrastle it to the ground. Once the pig is sufficiently immobilized, using a large knife, remove it's hind legs. Take the pig legs, tie a string around the little piggy feet, and hang them in your closet for 6-8 months. Every now and then you can throw a handful of salt at it (to taste). At the end of the 6-8 months, remove the legs and hang in your kitchen. Bada-bing, bada boom - jamon serano. You can slice the meat off or just knaw on it when you feel so inclined. Your pig legs should keep for 5-10 years.

You can also bake some French bread and let it sit out for a few days until the crust is hard enought that, when torn apart, it can cut your gums apart. Slice that in half, shave some meat from the pig leg hanging from your kitchen, put that and nothing else between your rock hard bread, and BAM! You've got yourself a bocadillo.

If you want real Spanish cuisine, it doesn't sound like that cookbook is going to help you very much.

[Jacobs4Heisman]

Anybody have any other favorite Spanish recipes?

Yeah, I got one. Drive out to the country somewhere, find a pig, and wrastle it to the ground. Once the pig is sufficiently immobilized, using a large knife, remove it's hind legs. Take the pig legs, tie a string around the little piggy feet, and hang them in your closet for 6-8 months. Every now and then you can throw a handful of salt at it (to taste). At the end of the 6-8 months, remove the legs and hang in your kitchen. Bada-bing, bada boom - jamon serano. You can slice the meat off or just knaw on it when you feel so inclined. Your pig legs should keep for 5-10 years.

You can also bake some French bread and let it sit out for a few days until the crust is hard enought that, when torn apart, it can cut your gums apart. Slice that in half, shave some meat from the pig leg hanging from your kitchen, put that and nothing else between your rock hard bread, and BAM! You've got yourself a bocadillo.

If you want real Spanish cuisine, it doesn't sound like that cookbook is going to help you very much.

From hearing Lisa's stories, you have no idea how hard I was laughing as I read that.

And John -- Albondigas is mi favorito spanish word. I'm naming my first born Albondigas.

[rollalongFF0304]

Yeah, I got one. Drive out to the country somewhere, find a pig, and wrastle it to the ground.

Will this one work?



http://www.wsbtv.com/news/10677789/detail.html

[jacojdm]

And John -- Albondigas is mi favorito spanish word. I'm naming my first born Albondigas.

I think it's a good alternative to "a pair" or, the Tony Kornheiser special, "onions," as in, "that Boise State had some real albonigas to go for two in overtime."

[Bleeding Orange]

And John -- Albondigas is mi favorito spanish word. I'm naming my first born Albondigas.

I think it's a good alternative to "a pair" or, the Tony Kornheiser special, "onions," as in, "that Boise State had some real albonigas to go for two in overtime."

The Spanish word for "onions" is cebollas. I know this for a fact because I had to ask for all of my Whoppers "sin cebollas" when I got sick of eating bocadillos and jamon serano - which was quite often.

Romanticize it all you want, but Spanish food sucks. There is no getting around it. And the Paella is only really good if Jesus Christo himself makes it.

Life Lesson #3,415: never order Paella at a truck stop in Spain. Trust me.

[Jacobs4Heisman]

I can make a mean Paella, but you can call me J.C.


As far as the stuffed peppers go -- meh. My Grandma's American stuffed peppers are better. The stuffing was OK, but it definitely needed meat.