File:Puerco Alentejana.jpg: Difference between revisions
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imported>Stephen Ewen ({{Image notes |Description=Carne de porco com amêijoas à alentejana |Author=DPaul Brown |Date=2007 |Source=http://hedonia.seantimberlake.com/hedonia/2007/11/carne-de-porco.html |Country first published in=USA |Copyright holder=Sean Timberlake |Notes=<small>Dish made from recipe adapted from ''Time-Life Foods of the World: The Cooking of Spain and Portugal'' 1-1/2 c. white wine 1 Tbsp paprika 1-1/2 tsp salt pepper 2 garlic cloves 1 bay leaf 1 tsp fennel seed 2 lbs lean boneless pork, cut into...) |
imported>Stephen Ewen mNo edit summary |
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|Notes=<small>Dish made from recipe adapted from ''Time-Life Foods of the World: The Cooking of Spain and Portugal'' | |Notes=<small>Dish made from recipe adapted from ''Time-Life Foods of the World: The Cooking of Spain and Portugal'' | ||
1-1/2 c. white wine | *1-1/2 c. white wine | ||
1 Tbsp paprika | *1 Tbsp paprika | ||
1-1/2 tsp salt | *1-1/2 tsp salt | ||
pepper | *pepper | ||
2 garlic cloves | *2 garlic cloves | ||
1 bay leaf | *1 bay leaf | ||
1 tsp fennel seed | *1 tsp fennel seed | ||
2 lbs lean boneless pork, cut into 1" cubes | *2 lbs lean boneless pork, cut into 1" cubes | ||
*3 Tbsp oil | |||
3 Tbsp oil | *2 medium onions, thinly sliced | ||
2 medium onions, thinly sliced | *1 large red bell pepper, cut into strips | ||
1 large red bell pepper, cut into strips | *2 tsp minced garlic | ||
2 tsp minced garlic | *2 medium tomatoes, peeled, seeded and chopped | ||
2 medium tomatoes, peeled, seeded and chopped | *pinch red pepper flake | ||
pinch red pepper flake | *2 dozen clams, scrubbed | ||
2 dozen clams, scrubbed | |||
Mix ingredients up to pork in a large zip-top bag, and marinate for up to 6 hours in the fridge. | Mix ingredients up to pork in a large zip-top bag, and marinate for up to 6 hours in the fridge. | ||
Revision as of 18:09, 20 January 2008
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