colegas de prazer
um site sobre fãs de comida e bebida, como nós. só que mais sérios :)
notas de degustação
dica do polzonoff.
posted by Zel @ 23:01
3 comments
Ligue des Gourmands
La Ligue des Gourmands was a dining club founded by Auguste Escoffier and his friends in February 1912. It spread throughout Europe and attracted thousands of members. This blog will accomodate a private 2007 instance of the Ligue des Gourmands by means of which special gourmet events and receipts will be shared by Sheila Maceira & friends.
quinta-feira, fevereiro 15, 2007
notas de degustação
dica do polzonoff.
3 Comments:
receitinha...
Recipe: Slow-roasted shoulder of pork with salsa verde
We developed the recipe for this succulent roast in 2005 and we still dream about it.
Times Staff Writers
Spice rub
Spice rub
click to enlarge
Slow roasting
Slow roasting
click to enlarge
Heavenly scent
Heavenly scent
click to enlarge
A Leisurely roast
A Leisurely roast
click to enlarge
Total time: 20 minutes plus 8 1/2 to 10 1/2 hours roasting time
Servings: 8 to 10
10 garlic cloves, peeled
1/2 cup fennel seeds
2 tablespoons coarse sea salt
1/2 teaspoon freshly ground black pepper
5 to 6 small dried red chiles, crumbled, with seeds
1 boneless pork shoulder butt (about 6 to 7 pounds)
1/2 cup hot water
Juice of 1 lemon
1/2 cup chicken broth
4 tablespoons olive oil, divided
Salsa verde (recipe follows)
1. Heat the oven to 450 degrees. Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt, pepper and chiles and combine.
2. Cut 1-inch wide slits all over the surface including top and bottom of meat. Rub the garlic-seed mixture into the slits.
3. Heat 2 tablespoons olive oil in a large, heavy Dutch oven. Sear the meat on all sides over medium-low heat for about 10 to 12 minutes. Do not allow the garlic to burn.
4. Remove the roast from the pot, add the hot water, stirring and scraping the bottom to deglaze the pan. Place a rack in the bottom of the pan, add the meat, fatty side up, and roast in the oven uncovered for 30 minutes.
5. Pour the lemon juice and the chicken broth over the meat. Brush with the remaining olive oil.
6. Reduce the heat to 250 degrees, cover the pan and roast the meat 8 to 10 hours, occasionally basting with pan juices. The roast will be done when the meat is falls apart when barely touched with a fork.
7. Remove the roast from the pot and place it on a serving platter. Skim the fat from the pan drippings. Serve pan drippings on the side or drizzled over the meat.
vamos fazer?
fotos em http://www.latimes.com/features/food/la-fo-encore022307,1,5807378.story?coll=la-headlines-food&ctrack=1&cset=true
beijo
uebaaaa! VAMOS! quando? :)
Vocês decidem! Eu levo o pobre do porquinho...e mais um coelho para rechear. rs rs rs
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