Subject: Salchichas al Jerez
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 08 2001 - 03:17:38 EST
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F O O D F U N N Y
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Here's a good one from reader Elizabeth Edwards. Ah, from the mouths
of babes...
A colleague at work told me this true food funny. Her son, Adam,
who's a teenager now and working in his father's restaurant, has
always enjoyed cooking. When he was a very small child, she used to
catch him in her herb garden eating the chives. When he started
school, his favorite lunch was tuna salad. He would bring a small bag
of chopped fresh dill to sprinkle on the tuna before eating it. One
day, my colleague and several other parents were at the school for a
function of some sort. A little girl in Adam's kindergarten class saw
him doing this and asked, "Eeeww! What's that?" Adam said, "It's
dill. I like it on tuna." The little girl peered closer at the dill
and announced, "My parents SMOKE that."
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T O D A Y ' S R E C I P E
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This week we pay another visit to one of my favorite countries,
gastronomically and otherwise. Spain has been a cultural melting pot
for more than two thousand years, and the influences of the Celtic,
Roman, and Arabic invaders, as well as the contributions of lands
conquered by the Spanish themselves, can still be seen in the foods of
the modern Iberians.
The travel and food writer has no difficulty in finding appetizers
worthy of attention when traveling in Spain. Tapas, little savory
bites served in tapa bars and "tascas" (taverns) all over the country,
provide an endless supply of regional specialties. This classic tapa
can be found throughout the nation, but the best is said to come from
the home of sherry wine in southwestern Spain.
Salchichas al Jerez (Sausages in Sherry)
1 lb (450 g) Spanish chorizo or pork sausage links
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) dry sherry
Cut the sausages into 1-inch (2.5 cm) pieces. Heat the olive oil in a
heavy skillet over moderate heat and saute the sausage until lightly
browned. Add the sherry and cook uncovered over low heat until the
sausage is cooked and most of the liquid has been absorbed. Serve
with French bread. Serves 6 to 8 as an appetizer.
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