Earthy Delights Recipe
http://www.earthy.com/
Spanish StewSome people may be frustrated by the fact that many
Spanish measurements aren't exact. A "bunch of
scallions," for example, may be any size. Every
attempt has been made here to present the ingredients
in a format that is easily used. Feel free to experiment
and to add more or less of anything according to your
fancy. This recipe will serve 4-6.
Ingredients:
3 pork chops
1 cup flour
2 tablespoons chile powder
2 tablespoons cumin powder
1 tablespoon Sea salt
1 cup extra virgin olive oil
6 cloves garlic, plus 1 tablespoon minced garlic
2 red onions, diced
1 orange pepper, diced
1 green pepper, diced
1 jalapeno pepper, diced
1 dried chile peppers, rehydrated
½ pint grape tomatoes
8 green manzanilla olives, pitted and sliced
8 Arbequina olives
3 ounces capers
, drained
2 ½ cups dry white wine
2 cups canned tomatoes, chopped
pinch dry thyme
Sea salt & freshly ground Black Pepper
1 head cauliflower
1 tablespoon butter
½ tablespoon crushed red chile peppers
1 pound egg noodles
1 bunch scallions, cleaned, trimmed, and sliced
about 1/3 of the way up the green portion
Preparation:
Remove the meat from the pork chop bones and dice
into 1-inch cubes.
Mix the flour, chile powder,
cumin and salt together. Toss the meat in the
seasoned flour.
Preheat a saucepan over high heat, then add the
olive oil, meat, bones, and brown for about 10
minutes, stirring. Drain some of the oil, leaving
about ¼ cup in the pan.
Add the garlic cloves and
cook until they become fragrant and are almost
brown. This should take about one minute. Stir
in the onions and the peppers, then cover and
allow them to steam for about 5 minutes.
Add
the grape tomatoes and the canned tomatoes and
2 cups of wine. Bring to a simmer, then add
the olives, capers, salt, pepper, and thyme.
Cover and simmer for about 45 minutes, or until
the meat is very tender.
Trim the outer leaves
from the cauliflower and cut the head into florets.
Place the florets and ¼ cup of olive oil in a small
pot. Season with salt and add ½ cup of wine. Cover
and steam for about 5-7 minutes. When the wine is
evaporated add the butter, 1 tablespoon of minced
garlic, and the chile flakes. Stir the florets
every minute or so, cooking covered until tender.
Boil the egg noodles in salted water. Toss them
with the chopped scallions and drizzle them with
olive oil. Serve the noodles with the cauliflower
and the stew.
Directions:
Some people may be frustrated by the fact that many
Spanish measurements aren't exact. A "bunch of
scallions," for example, may be any size. Every
attempt has been made here to present the ingredients
in a format that is easily used. Feel free to experiment
and to add more or less of anything according to your
fancy. This recipe will serve 4-6.