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| A Rantburg Ramadan Meets Abbot and Costello™ |
| 2006-10-09 |
| The Active Index of Rantburg Recipes – 10-09-06 A Rantburg Ramadan™ A Rantburg Ramadan Part II™ More Rantburg Ramadan™ Son of A Rantburg Ramadan™ The Son of Rantburg Ramadan Returns™ The Bride of Rantburg Ramadan™ A Rantburg Ramadan – The Prequel ™ A Rantburg Ramadan – The Sequel ™ A Rantburg Ramadan Strikes Back™ Revenge of the Rantburg Ramadan™ Rantburg Ramadan Battles the Roller Maidens from Outer Space ™ Crouching Rantburg Hidden Ramadan™ Post # 1: Tangine Kefta Moroccan Meatball Stew Submitted by Bobby Post # 2: Lasagna Italian Pasta Casserole Submitted by Zenster Post # 3: Gorgonzola Stuffed Beef Filets Italian Style Pocketed Beef Tenderloin Submitted by Zenster Rantburg Ramadan’s Flying Circus™ Post # 1: Italian Meatballs Accompaniment for Pasta Submitted by Zenster Post # 2: Mixed Grill Italian Main Course Submitted by Zenster Post # 3: Preparation time correction for Mixed Grill Submitted by Zenster Post # 4: Deep Fried Sausage Italian Garnish Submitted by Zenster |
| Posted by:Zenster |
| #3 Arroz Espagnol Spanish Rice Preparation Time: 45 Minutes Serves: 4-8 People Ingredients: 1-2 Cups White rice 2-3 Cups Chicken Broth 1 Large Tomato 2-3 TBS Cup Oil ½ TSP Salt Dash of powdered cumin Options: Peeled roasted green chiles Onion powder Garlic Powder Fine ground white pepper Saffron (soaked in 1 TBS warm water) Preparation: Wash the rice thoroughly for at least 15 minutes until water runs clear. Warm a skillet over low heat. Drain the rice completely. Add the oil to the skillet and increase the heat to medium high. Add the washed rice to the pan. Stir occasionally to ensure that all of the rice grains are coated with oil. If needed, add a little more oil. Reduce the heat to medium and continue frying the rice. The rice should eventually take on a golden brown color and give off a nutty aroma. After the rice is browned, increase the heat to high. Once the pan is really hot, pour in one or two cups of the chicken broth and quickly cover the pan very tightly. Wait for about one or two minutes, then uncover the pan and stir the rice. Repeat the process with another cup of broth. At this point reduce the heat to medium low and if the pan is dry, add some more broth. Peel, seed and chop the tomato. Strain the seeds and reserve the juice. Continue to stir the rice occasionally and add more broth if the pan goes dry. Sprinkle some salt over the rice, stir and keep the pan tightly covered. Once the rice has begun to soften add the chopped tomatoes, their juice and the rest of the broth. Add any extra spices at this time. Reduce the heat to low, stir occasionally. Cover the pan and continue to cook until the rice is tender. Note: This recipe is essentially like an Italian risotto without any dairy product. For extra color feel free to add some peeled and chopped roasted green chiles. For a more intense red color add some tomato juice and reduce the amount of broth. |
| Posted by: Zenster 2006-10-09 23:49 |
| #2 Wine Stewed Pork Spanish Main Course Preparation Time: 1 Hour Serves: 4 People Ingredients: 1-1 ½ Pounds Boneless Pork Loin 2-4 Cloves Garlic (peeled) 1 ½ Cups Chicken Stock 1 ½ Cups Spanish White Wine (Albarino or Godello) Salt and pepper to taste 2-4 TBS Vegetable Oil (or olive oil) Options: Sliced Green Olives Use half white Sherry (Montilla or Manzanilla, not sweetened or fortified Sherry) Preparation: Crush or chop the garlic. It can also be mashed with the salt using a mortar and pestle. Rub all over the pork loin. Heat the oil in a large covered skillet. Brown the pork in the uncovered pan, being careful not to burn the garlic. Add the cracked black pepper. When meat is browned, add the stock and wine, reduce heat, cover and continue to cook at a low simmer for about one hour or until meat reaches an internal temperature of 155-160°F (70°C). Remove the pork from its broth and allow it to rest for five minutes before carving. Raise heat and reduce broth to less than one cup. Add olives at this time, if desired. Carve the pork into medium thin slices and shingle on a warmed serving platter. Drizzle some of the reduction over the cut pieces and reserve the rest for service at table. Note: For improved flavor, reduce the white wine by 50% of volume in a separate pan before adding to the meat dish. Increase the amount used to two cups. |
| Posted by: Zenster 2006-10-09 23:34 |
| #1 Pinchos Morunos Spanish Pork with Moorish Spices Preparation Time: 1 Hour Serves: 4-8 People Ingredients: 1 Pound Pork Loin (cut into small cubes) ¼ Cup Olive Oil (don’t bother using extra virgin) 1 TBS Ground Sweet Paprika 1 TSP Ground Allspice 1 TSP Ground Cayenne Pepper ½ TSP Fine Ground Black Pepper ½ TSP Sea Salt Small Bamboo Skewers (soaked in water) Preparation: Soak bamboo skewers in a tall tumbler of water for one hour. If not submerged completely, invert after 30 minutes. Cut pork into small bite-sized cubes and thread onto skewers. Pierce each cube of meat in two places in order to prevent rotation while turning skewers on grill. Combine all spices with the oil and mix thoroughly. Place marinade in a small deep pan that will accommodate at least one skewer. Submerge each skewer in the pan of marinade to coat completely and place in a baking dish. Continue coating all of the skewers until finished. Pour the remaining marinade over the stacked skewers and cover with cling wrap. Allow them to marinate four hours or overnight. Light grill and allow coals to ash or until preheated. Over medium heat, grill skewers for about ten minutes and baste frequently. Serve immediately with warmed Spanish tortillas or pita bread. Note: This is but one of many different appetizers from the classic Spanish cuisine known as tapas. The variety of different flavors and preparations for tapas is simply endless. This same recipe can be adapted for seafood like prawns or scallops. |
| Posted by: Zenster 2006-10-09 22:19 |