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RE: Flamenco Food Thread
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NormanKliman
Posts: 1143
Joined: Sep. 1 2007
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 RE: Flamenco Food Thread (in reply to mark indigo)
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quote:
doesn't the "authentic" recipe specify rabbit?
Yeah: rabbit, chicken (I was wrong about it not having chicken), rice, flat green beans, lima beans, tomato, water, olive oil, salt, sprig of rosemary and saffron.
You brown the meat in the center of the pan and move it toward the edges when it's done, leaving the center empty. Grate or finely chop the tomato and put it in the center of the pan along with the beans. Add water, salt and saffron and cook for 18-20 minutes. Check for salt, add the rice, spread it around the pan with a wooden spoon and cook for 6-8 minutes over a high flame. Lower the flame and cook for another 10-13 minutes. Add the rosemary in the last five minutes, turn off the flame and let it stand for 5-8 minutes.
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Date Dec. 16 2012 7:30:37
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FredGuitarraOle
Posts: 898
Joined: Dec. 6 2012
From: Lisboa, Portugal
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RE: Flamenco Food Thread (in reply to Leñador)
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Caracóis!!! Man... I eat a lot of those... that's one of my favourite dishes. It's a very appreciated dish here in Portugal.
It's not a difficult dish to prepare, but if you want to cook some really good ones you will need a lot of mastery (which I don't have, by the way... but my grandmother does  ). They are usualy cooked in water and various ingredients and spices are added while the snails are cooking. The ones in your picture were prepared this way. There are many variations and recipes on this dish, but the difference is mainly on the ingredients and spices added and the resulting broth. The broth and how you make it is the key to this dish. The big snails (called caracoletas in Portugal) can also be grilled and the sauce is prepared separately.
This is a good dish, but it takes an awful lot of work... Despite being really slow, the bastards are a pain in the ass to catch. In Portugal we usually eat the smaller snails and because of that we need to catch hundreds of them. A hundred little snails for one person is nothing. In Spain they only eat the big snails and those are easier to catch since you won't eat as many. After you caught all the snails, you need to keep them alive for some days so they can relase most of the sh*t they have in their system. Then you got to wash them many times in water until most of their dribble is gone. Now when it comes to the cooking you got to be very careful. If the snails are big, this is not very important because it is easy to take them out of their shells. But if they are small you need to put on your evil face because you're about to do a very inhumane thing  . You start cooking them in low heat and wait until they begin putting their antenas out. When all the bastards are out of their shells, you put your stove on full throttle and they will die almost instantly. If you don't do this right they will stay inside their shells and when it's time to eat them you will have to start breaking and eating shells and that's not good.
You just need to be careful with the snakes you eat. They are just like seafood, all the toxines and sh*t they eat can be dangerous. If you catch the snails by yourself, just make sure that you don't catch them from places or crops where pesticides or herbicides were used. Perhaps you could buy them. If there are any Portuguese, Spanish or French restaurants in your area you could ask where they buy the snails. If they don't make this dish you could go to one of those natural products stores and ask if they know, since nowadays snail dribble is very used to make skin creams for the ladies.
This is how we usualy eat them in Portugal. The small ones are caracóis (the ones we eat the most) and the big one are called caracoletas (the ones prefered by the Spanish). In Spain the big and small ones are all called caracoles.
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Date Apr. 3 2013 20:39:40
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FredGuitarraOle
Posts: 898
Joined: Dec. 6 2012
From: Lisboa, Portugal
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RE: Flamenco Food Thread (in reply to Leñador)
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quote:
Awesome thanks Fred! So it sounds like I basically make an unsalted broth, then cook the snails in it and salt to taste. How long do the big ones cook for? Is there some way to tell if they're ready?
Yup, that's basically it. My grandmother usualy justs put them cooking on water with low heat and does that trick so they die when they are half out of their shells. When they are dead, then she starts making the broth. But you can start by making the broth first and then add the snails, I've seen other people doing it like that. The base of the broth is olive oil, garlic and onions, along with bay leaves, oregano, rosemary, etc... You can salt them at this point or later, I've also seen it done both ways. How long it takes to cook them I don't know, it can take from one to three hours, it depends on how high the heat is. My grandmother usualy cooks them in low heat in order to "refine" better the broth, so it takes a little more time. But in a restaurant they are cooked against the clock and they also come out good. It also depends on the snails size, obviously the big ones will take a bit longer. When you think they are already cooked, take one out and with a toothpick take it out of its shell. If it comes out easy then it should be alredy cooked, I guess. But taste it either way to check if it is still raw and if it is good on salt. After you turn off the heat don't take them out of the pot just yet, let them be there for a few minutes so they can gain their final taste.
Also, while they are cooking, remember to check them from time to time and take that foam they produce out. Oh, and don't cook them on too much water. Cook them in a large pot with the level of water a couple of fingers above the snails.
I think that's it. Remember that the broth and how you make it is what gives the snails their taste. You can make it in many diferent ways and with different ingredients and spices, I guess it depends on your personal taste. You got to experiment with them until you find that taste you experienced in Ronda. But since you're a cook already, you won't have problems with that. 
By the way, this is how we usualy cook them in Portugal. I don't know exactly how they do in Andaluzia but it's more or less the same thing, I can tell you that. The main difference lies on the size of the snails as I said before, they prefer the big ones.
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Date Apr. 5 2013 17:06:05
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Leñador
Posts: 5237
Joined: Jun. 8 2012
From: Los Angeles
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RE: Flamenco Food Thread (in reply to mark indigo)
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quote:
On the topic of food, i will be dropping of the Shelton Double Body I have at German Vasquez Rubio's shop for refinish in Los Angeles on Saturday. I am thinking one of these for lunch ....
1. Titos Tacos http://titostacos.com/
2. Johhny's Pastrami http://www.johnniespastrami.com/about.html
3. Roscoes Chicken and Waffles http://roscoeschickenandwaffles.com
I live right next to Titos Tacos, most over rated place on the planet, I don't understand the fascination. I eat at the place next door "Cinco de Mayo" they make really good lengua. The pupusas are pretty damn good too but then again I've never had a bad pupusa.
Johnny's Pastrami is also in this same little block, really good stuff but they charge a hair more then they probably should, it's fun to chill outside on a nice day with a pitcher and good pastrami though, especially when you can just walk home and nap afterwards
Roscoes, good ol' Roscoes, it is what it is. The food is somewhat mediocre but you almost just go 'cus it's Roscoes........
If you're going to be by Vasquez's shop I recommend "El Nido", it's a Nicaraguan restaurant. Great stuff. My favorite thing there is the Fritangas plato. It's like a sampler of different Nacaraguan meats, sausage, pork, beef and chicken. Ask for it with Gallo Pinto (Beans and rice mixed in a sautee pan) and I prefer Tostones to Maduro but that's just me, I don't like sweet bananas. If you're there on a Saturday or Sunday they have Bajo which is the bomb too, it's like a roast beef thing.
2112 S La Brea Ave, Los Angeles, CA 90016
Let us know how it goes!
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Date Apr. 5 2013 18:36:07
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Agreed that factory flan is disgusting, but homemade flan is fabulous. And manzanilla is one of the great wines of the world.
