Caracoles Con Frijoles Colorados Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 tbsp: Oil, olive
7 ounce: Snails, (about), drained,
2 tbsp: Butter, unsalted
-- rinsed, and patted dry
1/3 cup: Shallot, finely chopped
2 tbsp: Pernod,
2 each: Garlic, cloves, chopped
1 cup: Stock, beef **
2 small: Chilies, fresh, split
4 cup: Kidney beans, red, cooked
-- lengthwise, seeded,
-- drained and rinsed ***,
-- finely chopped,
1/2 cup: Parsley, chopped
1 pinch: Nutmeg, grated
Salt, to taste
1 pinch: Cloves, ground
Pepper, to taste
1 pinch: Cumin, ground
Directions:
** Recipe for this ingredient is elsewhere in this packet.
*** 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 Yorks 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
Source from luhu.jp
*** 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 Yorks 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
Source from luhu.jp