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Further recipes from Stone Dog Inn

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  • kazoshea@aol.com
    Fabada 1 1/2 lb pork belly 1 smoked pork knuckle skin slashed 1 3/4 lb fava, cannellini, or large white kidney beans ( soaked overnight) 1 tsp peppercorns
    Message 1 of 1 , Mar 8, 2007
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      Fabada
      1 1/2 lb pork belly
      1 smoked pork knuckle skin slashed
      1 3/4 lb fava, cannellini, or large white kidney beans ( soaked overnight)
      1 tsp peppercorns crushed
      pinch of saffron cumbled
      1 bay leaf
      1 tablespoon paprika
      4 garlic cloves chopped
      3/4 lb spiced sausage similar to spanish chorizo sliced thickly ( about 1/4" thick slices)
       
      in a large sock pot place pork belly & pork knuckle. cover with water and bring to a boil
      drain water and leave pork in pot
      add the drained beans to pot. Add 10 cups of water
      bring to a boil slowly and then boil for 10 minutes. Add peppercorns,paprika,safrron, bayleaf
      simmer gently over low heat for 2 hours
      stir gently ocassionally trying to ensure that beans hold shape
      remove pork knuckle and belly. strip off skin and fat, reserves 2 tbspn fat for frying sausage
      strip off meat from belly and kncukle and return to pot.
      heat the fat in a frying pan and add garlic lightly cook garlic and then plce into pot with beans
      fry the sausage in the same pan as the garlic ( do not clean before cooking sausage)
      stir into pot with beans
      genlty simmer for a few minutes before serving.
       
      Stewed eggplant
       
      1 large eggplant
      4-6 tbsp olive oil
      2 shallots chopped
      2 galic cloves chopped
      4 tbsp red wine
      t tbsp parsley
      salt
      pepper
       
      slice eggplant  in to 1/2". place in a large colander and srinkle with 1-2 tbsp salt leave to drain for 30 minutes
      rince the slices well then press between several layers of paper towels. press to remove excess moisture
      heat 2 tbsp olive oil in frying pan unil smoking. place 1 layer of eggplant slices in pan and fry, turning only once, until both sides golden brown. heat more oil and fry until all slices are done.
      heat 1 tbsp oil in frying pan and add shallots, cook until golden.
      cut eggplant into strips, place into frying pan, add garlic and wine. cover and simmer gently for 30 minutes.
      stir in parsley and check seasonings. serve hot
      to serve cold drizzle a little olive oil over dish bforeit goes onto table.
       
      eggs in onion sauce
      2 tbsp butter
      1 lb sweet white onions
      1 tbsp all purpose flour
      1 cup milk
      fresh ground pepper
      1/8 tsp saffron
      6 hard boiled eggs
       
      melt butter in heavy bottomed saucepan over low heat. add onions and salt to taste
      stir often and cook until very soft but not colored ( about 30 minutes)
      sprinkle flour over onions and stir in  well. slowly add milk stirring continuosly. raise heat to medium high bring to boil and lower heat to a simmer, add pepper & saffron. cook for another 30 minuted over low heat, stir occassionally to prevent scroching.
      quarter eggs, arrange on dish. pour sauce over eggs and serve.




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