|06-01-2004, 06:13 AM||#1|
Since last week's choice was a cause for so much dissent and dissaproval, I felt provoked to provide you with an even more controversial choice. Staying true to my "get over your gooey tabboos" recipes, I present to you a Cretan delicacy, a nutritional delight which can be magnificently tasty when cooked right...
I give you "Chochli Stifado" OR
Snails with a casserole Onion stew!:talker: YUMMM!!!
Here is the nutritional profile of the snails themselves:
And here is a quick recipe...
1 kg of sails
1/2 cup of e.v. olive oil
1/2 kg of thickly cut onions
1/2 kg of minced tomatos optional 1 tblspoon of tomato pulp
1/2 cup of red wine
3-4 laurel leaves
Preparing the food
The snails should be cleansed well and the skim in the opening of the shell must be removed. The bigger the membrane, the brawner and fatter the snail is. We place them in water and let them there for a while. They will at once wake up, and one by one they will start to get out of their shell. We must at thsi stage pick the living from the dead-if there are any. THose that remian in their shells should pricked with a needle or something to check if they react or if they are in fact dead. We throw away the dead. In any case we must boil the snails in plain salty water for a while, until they start foaming. The fooaming, which is their saliva should be removed.Next, we scholastically cleanse the all the remnans of their membrane that exist either in the opening of the shell, or on the shell itself. We do this with a knife.
Our snails are now ready for cooking!!!
Cooking the food
1. Snails are boiled and cleansed.
2. We sautee the onions and throw in the tomatoes, salt pepper (we add any other spice we wish to try out)
3. After a slight boil, we add the snails, the laurel leaves and the wine.
4. In about 5 minutes, we add some tomato pulp/sauce and let our food boil slowly until the sauce is thick.
You can either pick them out with a fork and eat them, or you can suck at the shell if you re not eating with company!!!:kiss:
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