Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
Ingredients
Preparation
haworth_pedro@prc.com phaworth@gmu.edu Yesterday I was digging through an old footlocker with memories and I came across a recipe that I was given by the cook at the boarding school where I studied in Barcelona. This stuff, as I remember, is really, really good on light colored meats, i.e. chicken, rabbit, pork, fish, etc. I translated it from Catalan (I was a little rusty) and initially came up with a really strange translation, but this is what I settled on: by Jordi Pijoan (he always reminded me of Einstein, but with a cleaver) Escola Internacional, Sta. Clara, Barcelona, Espana 1. In a mortar crush the four cloves of garlic to a pulp, seasoning them lightly with a pinch of salt. 2. Once they form a paste, with your *left* hand (thats what the recipe says) slowly drip olive oil into the mortar while with your right hand you continue stirring and crushing the mixture with the pestle, keeping in mind to always move the pestle in the same direction at a consistent pace. Continue this procedure until a fine paste, with good consistency, is formed. If for any reason the alioli does not thin (that is, if the paste does not become very fine), or if it becomes too light after it has been mixed, remove it from the mortar and place in it a piece of bread to soak up the excess oil. You then remove the bread and place the garlic back in the mortar and begin to *slowly* drip oil and mix in a consistent fashion. I remember making a batch several years ago where I also added a chiltepe, but I really cant remember how it turned out. Im going to try it tonight and Ill let you guys know. Please feel free to experiment and please, please, post results, suggestions, etc.!!! CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
