INGREDIENTS

INSTRUCTIONS

haworth_pedro@prc.com     phaworth@gmu.edu  Yesterday I was digging
through an old footlocker with memories and I  came across a recipe
that I was given by the cook at the boarding  school where I studied in
Barcelona.  This stuff, as I remember, is  really, really good on light
colored meats, i.e. chicken,  rabbit,  pork, fish, etc. I translated it
from Catalan (I was a little rusty)  and initially came up with a
really strange translation, but this is  what I settled on: by Jordi
Pijoan (he always reminded me of  Einstein, but with a cleaver) Escola
Internacional, Sta. Clara,  Barcelona, Espana  In a mortar crush the
four cloves of garlic to a pulp, seasoning them  lightly with a pinch
of salt. Once they form a paste, with your left  hand (that's what the
recipe says) slowly drip olive oil into the  mortar while with your
right hand you continue stirring and crushing  the mixture with the
pestle, keeping in mind to always move the  pestle in the same
direction at a consistent pace. Continue this  procedure until a fine
paste, with good consistency, is formed.  If for any reason the alioli
does not thin (that is, if the paste  does not become very fine), or if
it becomes too light after it has  been mixed, remove it from the
mortar and place in it a piece of  bread to soak up the excess oil. You
then remove the bread and place  the garlic back in the mortar and
begin to slowly drip oil and mix in  a consistent fashion.  I remember
making a batch several years ago where I also added a  chiltepe, but I
really can't remember how it turned out.  I'm going  to try it tonight
and I'll let you guys know.  Please feel free to  experiment and
please, please, post results, suggestions, etc.!!!  CHILE-HEADS
ARCHIVES  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 64
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 73.3mg
Potassium: 12.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g