Would you all help me place a dish? Some time ago a
feast was organized by a guy who handed out recipes to
people who then brought their dish to the feast. I was
given an Iberian meat stew to prepare. It had three or
four meats including a sausage, and was spiced with
saffron. It was delicious, even if I say so myself. I
have not tried a web search yet, and welcome help
in narrowing the search first.

In return here is my frozen margarita recipe.

Frozen Margarita

This is a detailed recipe for a frozen margarita. I
propose that you make it exactly as specified the first
time before varying the recipe.

Equipment

Freezer that holds 0-10 deg F.

A blender that can crush ice.

Double wall glass tumbler. These tumblers hold the
margarita at a low temperature for over an hour and
this is part of the charm. These glasess are made
by Bormioli and Bodum, for instance.

Kitchen scale.

Ingredients

150 gram crushed ice
100 gram tequila
40 gram Grand Marnier
3 gram fresh lime juice (less than 1/4 of a lime)

I recommend 100% blue agave tequila blanco. There
is a great spectrum in this liquor and the
differences can be tasted in your finished product.
Aged tequilas make a muddy tasting margarita while
blancos are crisp and clear tasting.

Too much lime overpowers the other ingredients. You
want to taste the good tequila you bought.

Method

Freeze the blender pitcher, ice and bottle of
tequila in the freezer.

Put the blender pitcher on the scale, tare out the
scale, and tare it out after adding each ingedient.

Crush the ice in the blender. Add the Grand
Marnier, tequila and lime. Blend until it is slush.
Pour into a double wall glass tumbler. In about a
minute it will start to separate. In this time you
can wash up. Drink from the bottom with a (umbrella) straw.

It may seem that this is a large drink, so you can
scale down the recipe, or split it into two. The drink
remains cold and relatively undiluted in the double
wall glass tumbler for some time. Sip very slowly
as the drink at the bottom is frigid and you will
not taste what you made when your mouth is frozen.

--
Michael Press

On Sat, 13 Jul 2013 22:45:44 -0700, Michael Press >
wrote:

> Would you all help me place a dish? Some time ago a
> feast was organized by a guy who handed out recipes to
> people who then brought their dish to the feast. I was
> given an Iberian meat stew to prepare. It had three or
> four meats including a sausage, and was spiced with
> saffron. It was delicious, even if I say so myself. I
> have not tried a web search yet, and welcome help
> in narrowing the search first.

Try Googling for "Paella".

--
Food is an important part of a balanced diet.

Michael Press > wrote:

> I was
> given an Iberian meat stew to prepare. It had three or
> four meats including a sausage, and was spiced with
> saffron.

One can only guess... I'd look up callos a la madrileña - it is a stew
with tripe, calf's feet and sausages, saffron is sometimes used in the
dish... I'm sure some misguided people make it sans tripe...

Victor

Thanks for the Margaritoe recipe. Never heard of the other deal..but if they anywhere close to Portugal they go plumb nuts with aromatic spices and readily mess up otherwise good chow. Emeril Lagasse is a prime example. He is a dumb portugese yankee from Falls River Mass. Could not cook his way out of wet paper bag. That may have been blood sausage. They will eat anything over there. Now if Iberia aint close to Portugal I take all this back of course.

Victor Sack wrote:
> Michael Press > wrote:
>
>> I was
>> given an Iberian meat stew to prepare. It had three or
>> four meats including a sausage, and was spiced with
>> saffron.
>
> One can only guess... I'd look up callos a la madrileña - it is a stew
> with tripe, calf's feet and sausages, saffron is sometimes used in the
> dish... I'm sure some misguided people make it sans tripe...
>
> Victor

Heh! That exact thing came to MY mind too. The following recipe,
which I have made several times, doesn't contain saffron, but the
OP could always figure out a way to add it.

Callos a la Madrileña (Tripe Madrid Style)
Source: "The Foods and Wines of Spain" by Penelope Casas, pp.
322-323.

Some of PC's comments on this are that tripe varies in the amount
of time it takes to cook—you want it to be tender. Also, as with
many stews, this is better made the day before you plan to consume it.

1 lb beef tripe
1/2 c dry white wine
1 fresh or canned small tomato, chopped
1 pig's foot, split in half
2 sprigs parsley
10 peppercorns, lightly crushed
2 cloves, crushed
dash of nutmeg
2 bay leaves
1/2 tsp thyme
3/4-1 tsp salt
1 small onion, coarsely chopped
6 large cloves garlic, peeled
2 tbsp olive oil
1 medium small onion, finely chopped
1/4 lb chorizo, in 1/4–inch slices
1/4 c diced cured ham
1 tbsp flour
1 Tbsp paprika [since PC doesn't elaborate, I used half sweet and
half hot—-oh the thought of using smoky Spanish paprika, which I
didn't have back when I was making this!!!!]
1/2 dried red chili pepper, seeds removed and crumbled

Rinse tripe well. Place in pot and cover with water. Bring to a
boil, then drain immediately. Cut tripe in 1 1/2-inch squares and
return it to the empty pot. Add 3 cups water, wine, tomatoes,
pig's foot, parsley, peppercorns, cloves, nutmeg, bay leaves,
thyme, salt, the coarsely chopped onion, and the garlic. Cover
and cook over very low heat 4-5 hours, or until meats are almost
tender.
In a medium skillet, heat the oil and sauté the finely chopped
onion until it is wilted. Add the chorizo and ham and cook 5
minutes. Stir in the flour and paprika and cook a minute. Add
1/2 cup of the cooking liquid from the pot and stir until the
mixture thickens. Add this and the chile pepper to the tripe and
cook 1-2 hours more, covered. Uncover and cook 1-2 hours, or
until very tender.
Remove bone from pig's foot and discard. Cut the meat into
pieces and stir into the tripe. Serve ... accompanied by a green
salad and plenty of good crusty bread for dunking. A hearty red
wine from the region—-Balada, for example—-is needed for this dish.
JB's notes: I like to add a 20-oz can of chickpeas (drained)
ere the final 1-2 hours of cooking. The last time I made this, I
added one minced chipotle pepper and ca 1 tsp of the liquid from
the can (these things vary a lot in intensity...). I increased
the wine to 1 cup. I used 2 pig's feet, probably because that is
how they were packaged, and I had nothing to do with the remaining
one. I halved the sausage, which was Portuguese, and then sliced
it. I used about 1 cup of it. I also increased the ham to 1/2
cup. With the preceding two changes, reduce the salt to 1/4 tsp.
You might even start with none! The flour seems to be
unnecessary, and may be responsible for the tendency for this dish
to scorch. (Bewa stir this frequently—-especially after you
add the chick peas if you use them!—or for the final 1-2 hours, if
you don't use them.) Whether or not the final 1-2 hours of
cooking is done covered or uncovered depends on how watery the
sauce is; use your judgment. I ended up throwing out the pig's
feet. Probably heresy, but it didn't seem too worthwhile to cope
with it to get the tiny bit of meat that was there. (I think I
would be more inclined to deal with them now.) I am pondering the
addition of a bit of cilantro at the end.

--
Jean B.

In article >,
bigwheel > wrote:

> Thanks for the Margaritoe recipe. Never heard of the other deal..but if
> they anywhere close to Portugal they go plumb nuts with aromatic spices
> and readily mess up otherwise good chow. Emeril Lagasse is a prime
> example. He is a dumb portugese yankee from Falls River Mass. Could not

I will credit him in advance for knowing how to spell his hometown's name.

> cook his way out of wet paper bag. That may have been blood sausage.
> They will eat anything over there. Now if Iberia aint close to Portugal
> I take all this back of course.

It's close.

--
Michael Press

In article >,
Michael Press > wrote:

> Would you all help me place a dish? Some time ago a
> feast was organized by a guy who handed out recipes to
> people who then brought their dish to the feast. I was
> given an Iberian meat stew to prepare. It had three or
> four meats including a sausage, and was spiced with
> saffron. It was delicious, even if I say so myself. I
> have not tried a web search yet, and welcome help
> in narrowing the search first.

Wouldn't it be simpler to contact the person and ask for the recipe
again?

--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On 7/18/2013 8:38 PM, Melba's Jammin' wrote:
> In article >,
> Michael Press > wrote:
>
>> Would you all help me place a dish? Some time ago a
>> feast was organized by a guy who handed out recipes to
>> people who then brought their dish to the feast. I was
>> given an Iberian meat stew to prepare. It had three or
>> four meats including a sausage, and was spiced with
>> saffron. It was delicious, even if I say so myself. I
>> have not tried a web search yet, and welcome help
>> in narrowing the search first.
>
> Wouldn't it be simpler to contact the person and ask for the recipe
> again?
>


Agreed, but it sounds like paella for which there are as many recipes as
there are families in Iberia.

gloria p

On 7/14/13 1:45 AM, Michael Press wrote:
> Would you all help me place a dish? ... I was
> given an Iberian meat stew to prepare. It had three or
> four meats including a sausage, and was spiced with
> saffron....

I know that dish -- it's called "Iberian Meat Stew."

-- Larry

On Fri, 19 Jul 2013 08:39:17 -0400, pltrgyst > wrote:

> On 7/14/13 1:45 AM, Michael Press wrote:
> > Would you all help me place a dish? ... I was
> > given an Iberian meat stew to prepare. It had three or
> > four meats including a sausage, and was spiced with
> > saffron....
>
> I know that dish -- it's called "Iberian Meat Stew."
>

OK, you were kidding - but I looked up recipes using that as a search
term and the one at the top of the list looks delicious to me.
http://www.eatingwell.com/recipes/ib...cken_ragu.html

--
Food is an important part of a balanced diet.

Michael wrote:

> Would you all help me place a dish? Some time ago a feast was organized by
> a guy who handed out recipes to people who then brought their dish to the
> feast. I was given an Iberian meat stew to prepare. It had three or four
> meats including a sausage, and was spiced with saffron. It was delicious,
> even if I say so myself. I have not tried a web search yet, and welcome
> help in narrowing the search first.

What exactly are you searching for? You say you have the recipe. Are you
just looking for the name which should go along with the recipe? Don't you
think it would be easier if you had posted THAT recipe instead of your
recipe for a frozen margarita?

Bob

On Wed, 31 Jul 2013 13:09:08 -0700, "Bob Terwilliger"
> wrote:

> You say you have the recipe. Are you
> just looking for the name which should go along with the recipe? Don't you
> think it would be easier if you had posted THAT recipe instead of your
> recipe for a frozen margarita?

Giving people solid information to work with would be too easy.

--
Food is an important part of a balanced diet.

In article m>,
"Bob Terwilliger" > wrote:

> Michael wrote:
>
> > Would you all help me place a dish? Some time ago a feast was organized by
> > a guy who handed out recipes to people who then brought their dish to the
> > feast. I was given an Iberian meat stew to prepare. It had three or four
> > meats including a sausage, and was spiced with saffron. It was delicious,
> > even if I say so myself. I have not tried a web search yet, and welcome
> > help in narrowing the search first.
>
> What exactly are you searching for? You say you have the recipe. Are you
> just looking for the name which should go along with the recipe? Don't you
> think it would be easier if you had posted THAT recipe instead of your
> recipe for a frozen margarita?

No, I do not have the recipe.

--
Michael Press

>>> Would you all help me place a dish? Some time ago a feast was organized
>>> by a guy who handed out recipes to people who then brought their dish to
>>> the feast. I was given an Iberian meat stew to prepare. It had three or
>>> four meats including a sausage, and was spiced with saffron. It was
>>> delicious, even if I say so myself. I have not tried a web search yet,
>>> and welcome help in narrowing the search first.
>>
>> What exactly are you searching for? You say you have the recipe. Are you
>> just looking for the name which should go along with the recipe? Don't
>> you think it would be easier if you had posted THAT recipe instead of
>> your recipe for a frozen margarita?
>
> No, I do not have the recipe.

Then what did you mean by, "a guy who handed out recipes" followed by "I was
given an Iberian meat stew to prepare."

Did he give recipes to everybody but you?

Bbo