CLAMBAKE >
ingredienti e dosi ( frutti di mare al barbacue , con burro fuso a parte _
for the Food > Lobsters, medium-sized 4 or 5 , Clams in their shell 4 pounds , ,Large potatoes 10 to 12 , Corn on the cob, cut into two coblets 10 , Onions, cut into large wedges 4 , Large amount of cheesecloth , Bucket of clean seawater _ for the Pit > Shovel - Large beach stones -Firewood -Lots of seaweed, well washed - Canvas tarp, soaked in seawater _
- fate cosi -
> Start out by making your fire pit at least 5 hours before you want to eat. Dig a hole on the beach that is about 2 feet (60 cm) wide, 3 feet (90 cm) long and 1 1/2 feet (45 cm) deep. Line the pit with large, smooth stones collected from the beach. Build a fire over the stones and let it burn down to glowing embers, around 2 or 3 hours.While the fire is burning down, prepare your food. Get a big bucket of clean seawater to have on hand. Cut out sections of cheesecloth about 1 1/2 feet square. Wrap the lobsters in 2 or 3 sections of cheesecloth and tie closed. Do the same with the clams, potatoes, corn and onions. Dip each cheesecloth bag into the seawater to soak it through.Scoop the ashes off the hot stones in the pit and discard. Force any burning embers down between the stones. Line the bottom of the pit with a fair amount of seaweed. Layer the cheesecloth bags over the seaweed. Top the pit with another layer of seaweed. Lay the seawater-soaked tarp over the firepit and seal the edges, weighing them down with more stones.Let the clambake steam for 2 or 3 hours. Drink a few beers while you wait and set up tables with checkered tablecloths, seafood shell crackers and lots of napkins., remove the tarp and take out the cheesecloth bags. Open the bags onto serving platters and serve the food hot with lemon wedges and lots of melted butter for dipping. +++++++++++++++++++++++++
Silpancho Cochabambino ( receta Bolivia )
ingredienti e dosi 1/2 kilo de carne blanda sin grasa ni nervios 10 huevos estrellados 3 kilos de papa 5 tazas de pan molido 1 cuchara de sal molida 1 cucharilla de pimienta molida 5 tazas de arroz graneado cocido 1 1/2 taza de aceite para freír silpanchos y papas
- FATE COSI -
Corte contra el hilo los pedazos de carne. Condiméntelos con sal y pimienta. En un batán o mortero, estire la carne cubierta con pan molido, golpeándola hasta que quede grande y casi transparente. En una olla haga cocer las papas peladas con agua y sal, hasta que estén blandas pero no desechas; escurra y parta cada papa en 4 rodajas más o menos. Caliente la mitad del aceite en una sartén grande y retueste las papas ligeramente, escúrralas en una fuente cubierta con servilletas de papel.En el mismo aceite en que doró las papas, fría los trozos de carne una por u
