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Ingredients:
3 pounds homeycomb tripe
3 tablespoons olive oil
1 sweet red pepper, seeded and chopped
3 tablespoons fresh coriander (cilantro), chopped
1/2 cup grated Parmesan cheese
4 tablespoons lemon juice
1 large onion, finely chopped
3 medium tomatoes, peeled and chopped
1/4 cup dry Madeira
3 cups beef broth
1 large clove garlic, chopped
1 bay leaf
18 small pitted black olives
Procedure:
1. Wash the tripe in cold running water and cut it into strips about 3/4 inch by 2 inches.
2. Put the tripe into a stainless steel bowl and add the lemon juice, stir to mix, and leave for 5 minutes.
3. Heat the oil in the casserole and saute the onion, garlic, and sweet pepper until the onion is soft.
4. Add to the casserole the tomatoes, bay leaf, Madeira, tripe, and beef stock.
5. Simmer, partially covered, until the tripe is tender and the sauce slightly thickened, about 1 hour. Stir from time to time with a wooden spoon to prevent the tripe from sticking.
6. Add the olives and cook for a minute or two longer.
7. Stir in parmesan cheese, top with fresh cilantro and serve over Angu de Farinha de Milho (Molded Cornmeal).
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| Butter |
4oz.
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| Onions |
1 large |
| Red Cabbage |
2heads
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| Granny Smith apples |
2
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| Ginger |
2 oz. minced
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| Red wine vinegar |
2 1/2 cups
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| Sugar |
4 tablespoons
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| Lingonberrry jam |
12 oz.
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| Cinnamon |
1 stick
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Slice cabbage as thin as possible
Peel and slice onions and apples and thin as possible
Peel and mince ginger
Heat butter in a wide pan over medium heat
Add onions, apples and ginger and cook till soft with no color
Add cabbage and coat with butter and stir until it starts to wilt and soften a bit
Add sugar, vinegar, cinnamon stick and cover and cook for 35 minutes over low heat, stirring every 5 minutes to make sure it doesn't stick or burn
When nice and soft, stir in lingonberry jam and season with salt and pepper to taste
Reserve warm until ready to serve
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Ingredients:
1 teaspoon salt
1 cup cornmeal
3 Tablespoons of butter plus butter for the mold
Procedure:
1. In a heavy saucepan bring the water and salt to a boil and pour in the cornmeal in a thin, steady stream, stirring constantly with a wooden spoon.
2. Cook over moderate heat until the mixture is smooth and thick.
3. Stir in the 3 tablespoons of butter.
4. Butter a half sheet pan using soft butter and pour out cornmeal on to pan and smooth using a rubber spatula.
5. Let cool and cut into squares.
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SOUP
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| CHESTNUTS |
1 lb.
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| ONIONS |
2
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| APPLES |
2
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| CELERY STALKS |
4
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| CARROTS |
2
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| GARLIC CLOVES |
2
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| GINGER |
1 oz.
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| BUTTER |
¾ lb.
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| STOCK (VEGETABLE OR CHICKEN) |
3 qts.
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CRANBERRY ESSENCE
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| CRANBERRIES |
3 oz.
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| SUGAR |
1 oz.
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| WATER |
½ cup
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| CINNAMON STICK |
1
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ROAST CHESTNUTS IN A 350 DEGREE OVEN FOR 20 MINUTES.
Ingredients:
3 cups water
SLICE ONIONS THIN AND APPLES THINLY, SLICE GARLIC AND MINCE GINGER.
DICE CARROTS AND CELERY, CUT BUTTER IN MEDIUM CUBES.
MELT BUTTER IN HEAVY BOTTOM PAN OVER MEDIUM HEAT,
ADD ONIONS AND COOK UNTIL GOLDEN BROWN,
THEN ADD APPLES, GINGER, AND GARLIC AND COOK UNTIL TENDER.
NEXT ADD CARROTS, CELERY , AND ROASTED CHESTNUTS (RESERVE 8-10 FOR GARNISH) COOK FOR 2-3 MINUTES AND THEN COVER WITH THE STOCK. BRING TO A SIMMER AND COOK FOR 40 MINUTES THEN PUREE.
COOK CRANBERRIES IN SUGAR AND WATER WITH CINNAMON STICK OVER MEDIUM HEAT UNTIL SOFT
REMOVE CINNAMON STICK AND PUREE
SLICE CHESTNUTS FOR GARNISH.
PLACE SOUP IN WARM BOWL, GARNISH WITH SLICED CHESTNUTS, CRANBERRY ESSENCE, AND CHOPPED CHIVES.
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