Carbonada Criolla Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
2 lbs: Veal (1 kg), cut into pieces
1/2 tsp: Thyme,
X Flour,
1/4 tsp: Marjoram,
X Salt,
4 tbsp: Parsley, chopped
X Lard for frying,
1 cup: White Wine, (1/4 liter or
2 each: Garlic cloves, crushed
-about 1/2 pint),
2 medium: OnionsOnions, chopped
2 cup: Broth or Bouillon, (1/2 liter
2 each: Green Peppers, cut in strips
-or 1 pint),
3 medium: Tomatoes, cut in wedges
4 each: Potatoes, pared and cubed
X Soup Greens, (see note
1/2 lbs: Punpkin Meat (250 g), cubed
-below),
2 each: Apples, pared and cut in
1 cup: Celery (100 g or 3 1/2 oz),
-wedges,
-chopped
1 can: Corn (small), whole kernel;
, celeriac
-drained,
1 1/2 tsp: Salt,
2 each: Peaches, peeled and cut in
6 each: Peppercorns,
-wedges,
1/4 tsp: To 1/2 ts Cayenne Pepper,
1/2 lbs: Grapes, 250 g
1 each: Bay Leaf,
X Fluffy, hot Rice
Directions:
C A R B O N A D A C R I O L L A
...................................................................
The cuisine of the Latin America Creoles, descendents of the
conquistadores, enjoys an excellent reputation throughout the
American continent. the mother of Creole cooking is French; its
father is Spanish. And with the passing of time, it is possible to
discern the tutelage of Indians and the magic touch of Africans,
whose lively genius was revealed in the kitchen At first glance, the
combination of ingredients in this Creole dish might seem strange,
but the delicious results will be pleasantly suprising. The dish is
usually served in a pumpkin shell.
....................................................................
Coat veal with a mixture of flour and salt and brown well in hot
lard in a large saucepot.
Lightly brown the garlic, onion, green pepper and tomato in hot lard
in a skillet. Add to the meat with soup greens and celery. Add
seasonings, wine and broth; cover and simmer about 1 hour. Add
potato, pumpkin, and apple and cook 15 minutes. Add corn, peaches
and grapes; heat only to serving temperature. Add seasoning, if
needed. Just before serving add hot rice; or serve rice separately.
Serve in hollowed-out pumpkin.
Makes about 10 servings.
NOTE: For soup greens, use all or a choice of the following
vegetables (carrot, celery, leek, onion, parsnip, turnip) and herbs
(parsley, tarragon, thyme).
SOURCE: The Worlds 100 Best Recipes by Roland G**ck
Transcribed By: Sam Lefkowitz
Source from luhu.jp
...................................................................
The cuisine of the Latin America Creoles, descendents of the
conquistadores, enjoys an excellent reputation throughout the
American continent. the mother of Creole cooking is French; its
father is Spanish. And with the passing of time, it is possible to
discern the tutelage of Indians and the magic touch of Africans,
whose lively genius was revealed in the kitchen At first glance, the
combination of ingredients in this Creole dish might seem strange,
but the delicious results will be pleasantly suprising. The dish is
usually served in a pumpkin shell.
....................................................................
Coat veal with a mixture of flour and salt and brown well in hot
lard in a large saucepot.
Lightly brown the garlic, onion, green pepper and tomato in hot lard
in a skillet. Add to the meat with soup greens and celery. Add
seasonings, wine and broth; cover and simmer about 1 hour. Add
potato, pumpkin, and apple and cook 15 minutes. Add corn, peaches
and grapes; heat only to serving temperature. Add seasoning, if
needed. Just before serving add hot rice; or serve rice separately.
Serve in hollowed-out pumpkin.
Makes about 10 servings.
NOTE: For soup greens, use all or a choice of the following
vegetables (carrot, celery, leek, onion, parsnip, turnip) and herbs
(parsley, tarragon, thyme).
SOURCE: The Worlds 100 Best Recipes by Roland G**ck
Transcribed By: Sam Lefkowitz
Source from luhu.jp