4 cans clams
1 potato, large
2 pounds pork shoulder
onion

Thinks something Portugese. Recipes ideas?

Paul M. Cook > wrote:

> 4 cans clams
> 1 potato, large
> 2 pounds pork shoulder
> onion
>
> Thinks something Portugese. Recipes ideas?

Sure, Carne de Porco con Amêijoas à Alentejana, but I'd rather use fresh
clams.
Repost from last century:
Here is a recipe from Frances Bissell's 'The Real Meat Cookbook' with
some of her comments included.

Victor

Pork and Clams

Traditionally it is cooked in the _cataplana_, a copper cooking vessel
with a deep domed lid, which can be shaken and tossed over the heat, but
I have discovered that it can also be cooked in a wok. It is best to
choose not _too_ lean a cut; diced shoulder or spare rib chops are good.
The clams to use are the small sweet Venus clams. Mussels can also be
used. As with many Portuguese dishes, the fresh coriander is essential
and the dish is not worth doing without it.

Serves 4

1 1/2 lb (680 g) mussels or clams
3/4 lb (340 g) diced pork
1 tbsp olive oil
1 onion, peeled and finely chopped
garlic cloves to taste, peeled and chopped
1-2 tsp ground coriander seeds
1/4 pt (140 ml) chicken or pork stock
1 glass of dry white wine
salt and pepper
fresh coriander leaves

Thoroughly scrub and rinse the shellfish, discarding any that do not
close in the water.
Brown the pork in olive oil and add the onion, garlic and coriander.
Add half the stock and all the wine. Bring to the boil, cover, lower
the heat and simmer as gently as possible until the pork is tender. Add
more stock if necessary. Raise the heat, put in the shellfish and cover
with a tight-fitting lid. After the heat has been full on for about a
minute, season the dish and add the coriander, than replace the lid.
Shake the pan vigorously ( a real _cataplana_ can be turned over and
swung above the head). Return to the heat for a minute or two more and
take to the table. Serve from the pan in which it was cooked. Rice is
the best sop to serve with this.

Kind of what I was thinking. The canned clams are all I have. SHould work
I suppose but won't look as nice.


"Victor Sack" > wrote in message
. ..
> Paul M. Cook > wrote:
>
>> 4 cans clams
>> 1 potato, large
>> 2 pounds pork shoulder
>> onion
>>
>> Thinks something Portugese. Recipes ideas?
>
> Sure, Carne de Porco con Amêijoas à Alentejana, but I'd rather use fresh
> clams.
> Repost from last century:
> Here is a recipe from Frances Bissell's 'The Real Meat Cookbook' with
> some of her comments included.
>
> Victor
>
> Pork and Clams
>
> Traditionally it is cooked in the _cataplana_, a copper cooking vessel
> with a deep domed lid, which can be shaken and tossed over the heat, but
> I have discovered that it can also be cooked in a wok. It is best to
> choose not _too_ lean a cut; diced shoulder or spare rib chops are good.
> The clams to use are the small sweet Venus clams. Mussels can also be
> used. As with many Portuguese dishes, the fresh coriander is essential
> and the dish is not worth doing without it.
>
> Serves 4
>
> 1 1/2 lb (680 g) mussels or clams
> 3/4 lb (340 g) diced pork
> 1 tbsp olive oil
> 1 onion, peeled and finely chopped
> garlic cloves to taste, peeled and chopped
> 1-2 tsp ground coriander seeds
> 1/4 pt (140 ml) chicken or pork stock
> 1 glass of dry white wine
> salt and pepper
> fresh coriander leaves
>
> Thoroughly scrub and rinse the shellfish, discarding any that do not
> close in the water.
> Brown the pork in olive oil and add the onion, garlic and coriander.
> Add half the stock and all the wine. Bring to the boil, cover, lower
> the heat and simmer as gently as possible until the pork is tender. Add
> more stock if necessary. Raise the heat, put in the shellfish and cover
> with a tight-fitting lid. After the heat has been full on for about a
> minute, season the dish and add the coriander, than replace the lid.
> Shake the pan vigorously ( a real _cataplana_ can be turned over and
> swung above the head). Return to the heat for a minute or two more and
> take to the table. Serve from the pan in which it was cooked. Rice is
> the best sop to serve with this.



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"Sqwertz" > wrote in message
...
> On Sat, 5 Apr 2014 00:01:53 -0700, Paul M. Cook wrote:
>
>> 4 cans clams
>> 1 potato, large
>> 2 pounds pork shoulder
>> onion
>>
>> Thinks something Portugese. Recipes ideas?
>
> That alcohol was kicking in really hard last night, eh? How you
> feeling this morning?

I don;t know Stevie, I don't go feeling myself like some people we know do.



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Sqwertz > wrote in
:

> On Sat, 5 Apr 2014 15:11:23 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 5 Apr 2014 00:01:53 -0700, Paul M. Cook wrote:
>>>
>>>> 4 cans clams
>>>> 1 potato, large
>>>> 2 pounds pork shoulder
>>>> onion
>>>>
>>>> Thinks something Portugese. Recipes ideas?
>>>
>>> That alcohol was kicking in really hard last night, eh? How you
>>> feeling this morning?
>>
>> I don;t know Stevie, I don't go feeling myself like some people we
>> know do.
>
> So you feel yourself. How does that feel, Paul.
>
That brings to mind a song.
https://www.youtube.com/watch?v=wv-34w8kGPM&feature=kp
>
> -Eliza
>



--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

On Saturday, April 5, 2014 3:01:53 AM UTC-4, Paul M. Cook wrote:
> 4 cans clams
>
> 1 potato, large
>
> 2 pounds pork shoulder
>
> onion
>
>
>
> Thinks something Portugese. Recipes ideas?

Being a fan of simple and goulash, I'd make some kind of goulash/porkolt. Everything I make turns into goulash. Yesterday, I made beef wellington and it turned into goulash for some reason. Actually, there is a restaurant here that had on it's special menu Hungarian goulash made with beef tenderloin. I don't see the point. I think that goulash needs to be simmered for a long time, and tenderloin doesn't do well. However, in my thinking, I think it would be correct to simmer the onions/garlic and paprika and stock for a couple of hours then add browned tenderloin? I should have tried the stuff. It was $10 a serving.

On 4/7/2014 9:33 AM, A Moose in Love wrote:
> Yesterday, I made beef wellington and it turned into goulash for some reason.


Secret Nazi recipe fail...


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."