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Normally I always buy the same place. The typical store-butcher-charcuterie, poultry neighborhood, quality, comfort and confidence. When I have vacation to find where I can buy what I need and fulfilling at least the first reason why I go to the "Carmen" (so called) quality. Well, the other day I was unfaithful. I was in the neighborhood market in line at the deli to buy my mother a few things I needed and the corner of my eye I see a chick moves with legs. The stop was a nearby poultry. I moved one foot and change of place. I must say that I love chicken feet, I find that gives a special taste to the broth, and besides being rich are fun to eat, in order for me is a great loss to the chickens come limping. The fact is that had backyard chickens (which are those with legs) of two different classes and that I liked most was the smallest, prietas meat, not as yellow as the rest and it turned out that was what had been the assistant because he was the most expensive (and kindly offered me) and had been fed entirely with corn grains and legumes without additive and also to the unbelievers had certificate. never have imagined that in my neighborhood market could find something. Although already warned me that if I wanted another at another time should order it. In short, the chicken weigh about two pounds and a half and cost me around 18 Eur It is not cheap, but if we bought a quarter of beef tenderloin comes out we the same price. Why not give us as much a tribute, because I'm worth, and cook a chicken as God commands?. As old ones. As those to the mom or yaya ....

This chicken in my opinion did not need large working or ingredients, only time and of course, cariñin.

INGREDIENTS

• A chicken pieces out of regular
3 onions
• "aggrandizement" (in this case of Figures)
• 2 tomatoes grated
• Oil, salt, pepper, brown sugar
• A bouquet Garnis (or what amounts to a farcellet d'herbes or a bouquet of herbs consisting of oregano, bay leaves, savory and thyme)

And bite

• 3 cloves garlic
• 2 bay leaves
• A saffron
• few hazelnuts, pine nuts and almonds
• Toast
• A little whiskey and a little white wine

First, in a casserole dish with olive oil is not too strong, candy three teeth garlic, beaten and skinned and chopped bay leaves without letting it burn, with the purpose of flavoring the oil. When they are golden and have served their purpose are removed, peeled and with the pieces of laurel, reserves with the remaining chopped ingredients.

put oil in the chicken, which is already seasoned, fry over high heat when it is golden brown take it out and set aside. In the same oil gilded onion and when it starts to brown add the chicken, tomatoes shredded and spiced with a little brown sugar and farcellet d'herbes. Cover them and let them go by at medium heat for half an hour, making sure that does not stick and meneándolo from time to time for the flavors to be mixed well. While the glass of the chopper put fried garlic, bay bits, nuts, toast and a splash of cognac. The mince. Add the saffron that we will toast to activate its aroma and blend again. There must be a small amount of saffron, especially in this case that we want to enhance the flavor of chicken. Finally, after the first half hour of cooking add the chopped, and a splash of white wine and leave half an hour more with the same fire. And now this. The chicken was really juicy, and if I had a different taste, like corn. Something that note when gilded, I think, as I was influenced by the note ... do not know, I know is that I am very good, and as in the notice of Heno de Pravia we brought back memories of childhood.

accompany the dish with a great Baron Chirel, 2001. Right choice by my Maxi as it is a fruity and elegant Rioja, where the subtlety that had the wine, ate the dish, essentially simple, but it rounded.

LRK.

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incertum


High Tone group was established in 1997 in Lyon on the slopes of the Croix Rousse. From his early independent label Jarring Effects, the group enjoys complete artistic freedom and mix well many musical influences, Jamaican dub the seventies, hip-hop, jungle, drum ' bass, techno, oriental sounds. With determination, and if not instigator of the new style dub High Tone features a powerful dub effects truffle. Dj Twelve handled the samples and scratches on each of the Tone pedazos.High out his first vinyl Warp Bud Seasons in 1997. Shall be followed by Low Tone, again up to 4 titles also published in CD to serve as a promotion. In 2000 he released the first true album of the band, Opus incertum. High Tone, with groups or Zenzile Dub Improvisators then are the pioneers of dub sound recorded live version compared to remix music. [Info out of wikipedia version fransesa]
In this album: Opus incertum find a mixture sonidos.Rolas exquisite recommended: Delhi Kathmandu, Dreadfull Bass (EXTRA: Music Pacheca ) Download it HERE

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HEMC - CARBON

Well true to my style of waiting until the last day to publish the recipe and as usual after HEMC a long period of writing, even has to have a lot to say but little time to express myself, I will not apologize or anything worse because I know I leave this as abandoned. In fact the other day Herr Direcktor friend told me that he was getting expensive mushroom carpaccio and to see if updated, So I want to put my second recipe of event sponsorship and this time I dedicate to him.

Herr goes for you!

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This is another recetillas the book that we mentioned at the time , as a thousand years ago not put in the practice, and the truth is I had some success, on top is not complicated and beer will gives, in my view, a different touch. In Spain recently cooked with beer, we often use wine or cognac, even whiskey, but it seems that the Benelux countries is a very common practice. I guess that this dish must have its roots Belgium, hence the name.

The ingredients are as follows:

• ½ kg of beef and veal steaks

Flour

• Salt black pepper freshly ground

• 25 gr. butter

• Oil

• 2 onions cut up

• 1 clove garlic, minced

• 175 gr. threaded mushroom

• 1 ½ cups beef broth

• 1 bottle of beer, Alhambra (had no)

• 1 tablespoon brown sugar

is salt & pepper fillets and is dipped in flour shaking for no lumps, but are well floured. Melt the butter in a large pan and sauté the fillets over high heat until golden brown on both sides, are removed and set aside in a dish with paper towels. If necessary add a little more oil and begins to fry the onion and garlic over low heat, covered for about half an hour, watching it does not stick but until squishy is right, when with that as appetizing golden mushrooms are added and allowed to cook for another 5 minutes. Get wet with beef broth and beer to evaporate the alcohol in beer and add the sugar, then bring to a boil, scraping pan to loosen while the toasted bits of the walls and bottom. Corrected for salt and pepper and add the meat back to skillet, cover and simmer for around an hour or three quarters, the meat is tender even less. I is the left just over half an hour, and then more resting a little room. The perfect time to make a Sunday vermouth.

My Maxi never had made the sea and was happy and I can promise and promise that is my most demanding critic. See what I mean ...

LRK.

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