Portugal
Alie Kruse-Kolk
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Pork Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Pork and Clam Cataplana

“It is not very easy to fix the principles upon which mankind have agreed
to eat some animals, and reject others; and as the principle is not evident,
it is not uniform. That which is selected as delicate in one country, is by
its neighbours abhorred as loathsome.”
~ Samuel Johnson

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

Pork and Clam Cataplana


Food and Wine Magazine's 2001 Cookbook:
An Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill, 2001, American Express Publishing Corp.

1. In a mini food processor, combine the garlic with the paprika, crushed red pepper and 2 teaspoons of salt and pulse until finely chopped. Add 1/4 cup of the pure olive oil and process to a paste. Add the remaining cup of pure olive oil and process until smooth. Transfer the marinade to a large bowl, add the pork, and toss to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.
2. Heat the extra-virgin olive oil in a large deep skillet. Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes. Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet. Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes. Add the wine and boil until slightly reduced, aboutn10 minutes.
3. Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes. Return the pork to the skillet, along with any juices, and cook until the clams are open and the meat is just cooked through, about 2 minutes longer, Sprinkle with the parsley and serve in deep bowls.
- Emeril Lagasse