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Saturday, October 23, 2010

ADOBOS, MARINADAS WITH MARINATED & GRILLED TUNA STEAK WITH ORANGES RECIPE

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KITTEN RIPE MARINATING 
(see AZOTARLO to enhance tenderness) 
Photo By: Lord-Williams
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pickles or marinades or pickles. For several reasons raw meat and fish were marinated. It made it tender and sharpened the flavor. This was done to preserve it and sometimes to change the taste. If placed in a strong marinade, lamb could be made to taste like deer, pork or boar. When the Picara Justina served cat, she said it as rabbit; chicken was capon; crows were doves; small carp were small trout; and ducks were peacocks, Marinating was a deviation from the traditional cooking method. In this way, whole or sliced fish was cooked and then marinated for several hours in lemon juice or oil and pepper. Christians used it especially to preserve pork. Normally pickles were prepared the day before they were to be consumed to allow time for the flavors to blend. Basic ingredients were vinegar, salt, garlic, parsley, oregano and pepper. Calero explains that it was considered to be a sauce like bancmange. See manjar blanc, aguasal, gelatina and sal. [Benavides-Barajas. Nueva-Clásica. 1995:67; 151; Serrano. 2010:377:ftn 80; and Villena/Calero. 2002:116]

MARINATED AND GRILLED TUNA STEAKS WITH ORANGES RECIPE FROM THE MEDIEVAL SPANISH CHEF'S ARCHIVES
For 4 persons


Ingredients

Tuna steaks are easy to cook 
Photo by: wikipeers.com
4 tuna steaks
freshly ground pepper
1 tsp cumin
2 garlic cloves mashed
2 tbsp olive oil
2 tbsp vinegar
juice from 2 oranges
1 orange sliced

Preparation


Rub steaks with pepper and cumin. Prepare the marinade: mix galic with oil and vinegar; add orange juice and mix well. Put the fish in a casserole and cover it with the marinade. Cover it and chill overnight or for 4 hours at least. Grill it for 5 minutes on each side basting continually and serve garnished with orange slices. Pasta, artichokes or asparagus  make good Spanish medieval accompaniments.
 

4 comments:

  1. El "adobo" o "bienmesabe" es una de las frituras clásicas de Andalucía. Se hace con cazón (una especie de tiburón pequeño) cortado en dados, y marinado en vinagre, orégano, ajo y pimentón. Yo recomiento el vinagre de Jerez. La palometa o "japuta" también se puede preparar en adobo, pero sin pimentón. Después de un rato o unas horas, se escurre el pescado, se enharina bien (mejor con harina especial para frituras, más gruesa y amarilla) y se fríe (naturalmente en aceite de oliva).

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  2. The Dictionary of the Royal Academy of Spain defines “bienmesable as a sweet made with egg yolk, ground almonds, sugar etc. That is true in the Canary Islands but not in Cadiz where indeed it is tope shark chopped into pieces, marinated in vinegar, oregano, garlic and paprika (the latter is an American product). The fish is coated with flour and fried. Mila recommends flour sold especially for frying, which is thicker and yellow. She also recommends using sherry vinegar, gourmet vinegar made from Sherry and aged six months. The color is like mahogany. It is ideal for dressings and vinaigrettes. It is sold everywhere in Cadiz and is so popular the fish can be found frozen in the supermarkets. Angelfish, Atlantic Pomfret, or Black Sea Bream, she continues, are marinated but without paprika for about two hours, strained, covered with flour and fried. Mila recommends that sold especially for frying, which is thicker and yellow and olive oil of course.

    Tope shark are mentioned in medieval texts as they are found in the Atlantic and the Mediterranean. Villena indicates the tastiest parts but no recipes for it survive. This fish and its culinary uses will be explained soon. Angelfish are not listed in Sent Soví or Villena, nor do there seem to be any Spanish medieval recipes for them. Frequently, recipes are not present for common food preparations.

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  3. Is there any mention to boquerones / anchovies? If so, I'll wait eating the marinated tuna steaks above... Just now in august we have both kinds of fish, red tuna from the Mediterranean (see almadraba), massively exported to Japan, and white tuna fish (bonito del Norte) in the Atlantic.

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  4. The European anchovy (anchoa, boqueron) is coming up but it will take a while as there are 14 pages of "al" words in Spanish in this work not counting recipes! This is thanks to the Arab influence.

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