| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
Spanish |
Seafood, Spanish, Masterchefs, New york, Rltbr |
8 |
Servings |
INGREDIENTS
| 4 |
tb |
Oil, olive |
| 2 |
tb |
Butter, unsalted |
| 1/3 |
c |
Shallot, finely chopped |
| 2 |
|
Garlic, cloves, chopped |
| 2 |
sm |
Chilies, fresh, split lengthwise, seeded, finely chopped |
| 1 |
pn |
Nutmeg, grated |
| 1 |
pn |
Cloves, ground |
| 1 |
pn |
Cumin, ground |
| 7 |
oz |
Snails (about), drained, rinsed, and patted dry |
| 2 |
tb |
Pernod |
| 1 |
c |
Stock, beef ** OR |
| 1 |
c |
Stock, veal ** |
| 4 |
c |
Kidney beans, red, cooked drained and rinsed *** |
| 1/2 |
c |
Parsley, chopped |
|
|
Salt (to taste) |
|
|
Pepper (to taste) |
INSTRUCTIONS
** See recipes for Beef Stock, or Veal Stock.
*** To cook the kidney beans properly, soak 1 1/2 cups of dried kidney
beans in 4 cups of water overnight. Drain, place in a pot of water to
cover by 2 inches, and bring to a boil. Simmer, covered, over medium
heat until tender.
Heat 2 tablespoons of oil and 2 tablespoons of butter together in
a large skillet over a medium-high heat. Add the shallot and garlic
and saute, stirring constantly, until lightly golden, about 3 minutes.
Add the chilies, nutmeg, cloves, and cumin and cook, stirring for 2
more minutes.
Add the snails to the skillet and cook, stirring occasionally,
for 5 minutes. Add the Pernod and cook until it evaporates.
Add the beef stock and bring the mixture to a boil and cook,
stirring, 2 to 3 minutes longer. Add the beans and a 1/4 cup of
parsley, stirring briefly, just until the beans are heated through.
Remove from heat and stir in the remaining 2 tablespoons of olive oil,
and salt and pepper to taste. Sprinkle with the remaining 1/4 cup of
parsley and serve warm.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant,
: New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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