| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Stews, Spanish, Masterchefs, New york, Rltbr |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil, olive |
| 1 |
md |
Onion, finely chopped |
| 2 |
|
Garlic, cloves, finely chopped |
| 1/2 |
ts |
Thyme, fresh, chopped, OR |
| 1 |
pn |
Thyme, dried |
| 1/2 |
|
Bay leaf |
| 7 |
|
Chorizo, links, ** OR |
| 7 |
|
Sausage, spicy, links ** |
| 1 |
ts |
Paprika |
| 1 |
ts |
Flour, all purpose |
| 1/4 |
c |
Wine, white, dry |
| 1/3 |
c |
Sauce, tomato |
| 1/3 |
c |
Water |
| 8 |
sm |
Potatoes, boiling, boiled and peeled |
| 1/4 |
c |
Parsley, chopped |
INSTRUCTIONS
** Thinly sliced.
Heat oil in a large skillet over medium heat. Add the onion,
garlic, thyme and bay leaf and cook, stirring, just until onion is
translucent, about 5 minutes.
Add the chorizo or other sausage and saute until golden brown,
about 4 minutes. Add paprika and flour and stir to coat chorizo.
Cook 2 to 3 minutes, pour in the wine, and cook briefly until it
evaporates.
Stir in tomato sauce and water. Lower heat and simmer gently,
uncovered, until the sauce just coats the chorizo, about 5 minutes.
Serve hot over boiled potatoes. Sprinkle with parsley.
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
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”