[Sca-cooks] [MAILER-DAEMON at fiedlerfamily.net: Undelivered Mail Returned to Sender]

[Jadwiga Zajaczkowa / Jenne Heise]

Subject: spanish feast part III: meat/pork dish
Reply-To: jenne at fiedlerfamily.net

Along with the millet, on Saturday I tested this Casserole of Meat from 
de Nola:


    CAZUELA DE CARNE

    You must take meat and cut it into pieces the size of a walnut, and 
gently fry it with the fat of good bacon; and when it is well gently 
fried, cast in good broth, and cook it in a casserole; and cast in all 
fine spices, and saffron, and a little orange juice or verjuice, and 
cook it very well until the meat begins to fall apart and only a little 
broth remains; and then take three or four eggs beaten with orange juice 
or verjuice, and cast it into the casserole; and when you wish to eat, 
give it four or five stirs with a large spoon, and then it will thicken; 
and when it is thick, remove it from the fire; and prepare dishes, and 
cast cinnamon upon each one. However, there are those who do not wish to 
cast in eggs or spice, but only cinnamon and cloves, and cook them with 
the meat, as said above, and cast vinegar on it so that it may have 
flavor; and there are others who put all the meat whole and in one 
piece, full of cinnamon, and whole cloves, and ground spices in the 
broth, and this must be turned little by little, so that it does not 
cook more at one end than the other. And so nothing is necessary but 
cloves and cinnamon, and those moderately.


So, I was pretty sure this could go in a crockpot. Obviously it's meant 
to be made with lamb, mutton or goat meat but it doesn't say that, and 
besides, if de Nola uses all that bacon, there's got to be some pig bits 
around somewhere. So I tried it with pork.

I also skipped the eggs but kept the orange juice, combining the first 
version with the 34d.

About 2.5 to 3 lb pork loin, cut into 1-1.5" chunks
I fried 5-6 pieces of bacon ends in a pan to make the grease, then 
browned the pork loin chunks in that.
The pork loin chunks then went into the crockpot with about 2 quarts of 
beef broth made from beef base.
added:
1 heaping tsp powder forte (the powder forte seemed to a leftover from 
Christopher's last feast..)
7-8 whole cloves
2 sticks cinnamon, broken up
about 1/3 cup bitter orange juice

Then I put it to simmer all day. (The general concensus was that it 
definitely smelled Catalan.)

When we came home, it looked good, but the liquid hadn't cooked down all 
that much, so I transferred it back to the frying pan and let it simmer 
while the millet cooked to reduce it a bit.

The broth was not really thick enough-- next time I would use less 
broth. But the meat-- oh oh OH! yummmy! and the broth was quite nice on 
the millet. I'll serve this with rice.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"History doesn't always repeat itself. Sometimes it screams
'Why don't you ever listen to me?' and lets fly with a club."


----- End forwarded message -----

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"History doesn't always repeat itself. Sometimes it screams
'Why don't you ever listen to me?' and lets fly with a club."