| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Meats |
Austrian |
Toohot04 |
6 |
Servings |
INGREDIENTS
|
|
=== SALSA VERDE === |
| 1/2 |
|
Flat-leaf parsley, leaves |
|
|
only finely chopped |
| 1/2 |
|
White onion, finely diced |
| 1 |
T |
Capers, rinsed and |
|
|
coarsely chopped |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Freshly-ground black pepper |
| 2 |
T |
Sherry vinegar |
| 2 |
T |
Fruity Spanish olive oil |
|
|
=== STEW === |
| 1 |
lb |
Large white beans, soaked |
|
|
overnight |
| 1 |
T |
Olive oil |
| 4 |
|
Smoked bacon, cut thin |
|
|
strips |
| 4 |
|
Onions, sliced |
| 1 |
T |
Paprika |
| 1 |
lb |
Leeks, white parts only |
|
|
well rinsed sliced |
| 1 |
|
Carrot, peeled and |
|
|
coarsely chopped |
| 12 |
|
Garlic cloves, finely |
|
|
chopped |
| 2 |
|
Ham hocks |
| 2 |
|
Bay leaves |
| 3/4 |
t |
Salt |
| 1/2 |
t |
Freshly-ground black pepper |
| 1 |
lb |
Spicy pork sausages, cut |
|
|
3/4 slices |
|
|
preferably blood sausage or |
|
|
black |
|
|
Pudding), Pudding |
INSTRUCTIONS
In a non-reactive bowl, whisk together the parsley, onion, capers,
salt, pepper, and vinegar. Whisk in the olive oil until evenly
blended. Cover with plastic wrap and refrigerate for up to 24 hours.
Drain the beans, reserving the soaking water. In a very large
cast-iron and enamel or other heavy casserole, heat the oil over low
heat and cook the bacon for 3 to 4 minutes, or until most of the fat
is rendered out. Remove 1 tablespoon of the fat and discard. Add the
onions, paprika, leek, and carrot and continue cooking for 20 minutes,
stirring occasionally, until all the vegetables are very soft. Add the
garlic and cook for 5 minutes more. Add the ham hocks, bay leaves,
salt, pepper, and enough of the reserved soaking water to barely cover
the ingredients. Bring the mixture to a boil and skim off the scum and
fat that rise to the surface. Reduce the heat and simmer over low
heat, partially covered, for 1 hour. Add the sausages and the beans
and cook for 1 1/2 hours more, or until the beans are tender (you may
need to add a little more water to keep the stew moist and juicy).
Remove the ham hocks, remove and discard the rind and fat, and shred
the meat. Return the ham to the pan and discard the bay leaves. Taste
for seasoning and serve warm, with a small dollop of the salsa verde.
This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES
with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK -
(Show # TH-6205 broadcast 02-28-1997) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 03-05-1997 Recipe by: Susan Feniger
and Mary Sue Milliken Converted by MM_Buster v2.0l.
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