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Logincabrales sauce with ground pork
Moderators: almudena, Moderators
I know what you mean with press junkets. They tend to be grand, although I'm not sure they are as inspiring as if you had gone on your own for your own special reasons.shaun wrote:I am a journalist, from Toronto. I was in Asturias as part of a press junket being run by the Spanish Tourism office to promote "Green Spain".
Anyway, I think many of us in the forum would like to read your piece or pieces, on your Green Spain travels. I've never had a Canadian take on Asturias, although I know of musical connections between Asturias and Cape Breton.
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Sei de lu que falas con 'press junkets' [nun sei cumo se torna esto nin al castel.lan nin al asturianu. Llames?] Prestan abondo, pero peimeque nun ia igual que si vas solu a la gueta de l.lugares curiosos pela tua cuenta.
Sicasi, peimeque prestarianos que punxeras eiqui los tous articulos despueis del viaxe. Inda nun escuitara la version de los canadienses de lu que ia Asturias, magar que sei que hai una conexon asturiana con Cape Breton.
Yes, picadillo [drop the s at the end of the word] is the ground pork with paprika. It is a very simple, peasant dish in the countryside, often topped with a fried egg.shaun wrote:Is picadillos the pork & paprika component of this dish?
Tastewise, it will remind you of eating chourizo [Asturian sausage] without the tripe. The fact that it was served with a cabrales sauce may be an innovation by Tierra Astur, the restaurant. I don't know. Let me ask the specialists...
Dalgun sabe la receta de picadillo al Cabrales con tortos de maiz? Porque esti probe paisanu en Toronto quier saber cumo se fai, que prestou-y abondo el platu en Tierra Astur. Igual los que tais n'Uvieu/Oviedo entrugais nel restoran ya poneislo eiqui...
Buenu, Is, nesti mundiu globalizau nel campu la comunicación emplegase l'inglés, esí que nun fai falta facer la torna de "Press Junkets" a l'asturianu, casi too la xente llamalos esí.
Tamién hai xente que'n plan finu llámalos "viaxes de promoción pa periodistes" o "viaxes de familiarización pa periodistes", pero quédome col nome que-ys dió un collaciu míu (hai poco tuvo con Hevia n'Estambul con un d'estos viaxes): "Tá too pago express"
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Bueno, Is, en este mundo globalizado en el campo de la comunicación se emplea el inglés para estos conceptos, así que no hace falta traducir "Press Junkets al castellano, la mayoría de la gente los llama así.
También hay gente que, en plan fino los llama "viajes de promoción para periodistas" o "viajes de familiarización para periodistas", pero me quedo con el nombre que les dió un amigo mío (que estuvo hace poco con Hevia en Estambul en uno de estos viajes": "Está todo pagado express"
Tamién hai xente que'n plan finu llámalos "viaxes de promoción pa periodistes" o "viaxes de familiarización pa periodistes", pero quédome col nome que-ys dió un collaciu míu (hai poco tuvo con Hevia n'Estambul con un d'estos viaxes): "Tá too pago express"
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Bueno, Is, en este mundo globalizado en el campo de la comunicación se emplea el inglés para estos conceptos, así que no hace falta traducir "Press Junkets al castellano, la mayoría de la gente los llama así.
También hay gente que, en plan fino los llama "viajes de promoción para periodistas" o "viajes de familiarización para periodistas", pero me quedo con el nombre que les dió un amigo mío (que estuvo hace poco con Hevia en Estambul en uno de estos viajes": "Está todo pagado express"
Is, equí tienes la receta que guetabes, bien senciella
http://losfogonesdepiu.blogspot.com/200 ... rales.html
http://losfogonesdepiu.blogspot.com/200 ... rales.html
Yup, that's it. I can't read what she's saying about it, but that's the stuff. Delicious!Llames wrote:Is, equí tienes la receta que guetabes, bien senciella
http://losfogonesdepiu.blogspot.com/200 ... rales.html
Don't worry, Shaun, I can translate it but not now, sorry. But maybe Is, Art, Bob or others can translate it for you sooner than me.
The last two messages were written in asturian, so you can't use the automatic translator (it's only for spanish). Sorry for that, normally I write in english too, but Is asked in asturian and so did I... I have a bit of a hurry so here goes a quick summary of them: One of the message, was an answer to Is request to translate Press Junket to asturian and spanish, and the other to tell Is that I found the recipe (in asturian too, sorry).
The last two messages were written in asturian, so you can't use the automatic translator (it's only for spanish). Sorry for that, normally I write in english too, but Is asked in asturian and so did I... I have a bit of a hurry so here goes a quick summary of them: One of the message, was an answer to Is request to translate Press Junket to asturian and spanish, and the other to tell Is that I found the recipe (in asturian too, sorry).
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Bob
- Moderator
- Posts: 1774
- Joined: Mon Feb 24, 2003 3:54 am
- Location: Connecticut and Massachusetts
- asturias_and_me:
Torta con Picadillo y Cabrales
For the torta:
½ package of yeast
½ kilogram of flour
½ glass of (cup) milk
½ glass (cup) of white wine
½ glass (cup) of oil (olive oil)
Essentially, use your judgment to make a dough of the right consistency.
For the cabrales sauce:
100 grams of cabrales (or other blue) cheese
1 small container of cream (I would use 8 oz. heavy cream)
1 onion
olive oil
butter
cognac
salt
Start with the torta dough., Mix the ingredients to dough consistency as you would for an empanada.
Let them sit a while (to raise) and then form the dough into tortas and fry them in olive oil until done.
Fry the picadillo (pork, salk, paprika, garlic,and guindilla mixture) and set aside. See my chorizo recipe for details. You can probably omit the salt because the cheese is salty.
To make the sauce, chop the onion into very small spieces.
Put a little olive oil in a frying pan with a little butter, add the onion and simmer for a while without letting it burn.
After it cooks for a while, add the cabrales cheese and remove from the heat. Add a small glass of cognac and burn off the alcohol (Careful, it will flame quite high once you ignite it.). Then add the cream and simmer to your taste. Add a little salt (I don't think a cheese dish usually needs extra salt.).
For the torta:
½ package of yeast
½ kilogram of flour
½ glass of (cup) milk
½ glass (cup) of white wine
½ glass (cup) of oil (olive oil)
Essentially, use your judgment to make a dough of the right consistency.
For the cabrales sauce:
100 grams of cabrales (or other blue) cheese
1 small container of cream (I would use 8 oz. heavy cream)
1 onion
olive oil
butter
cognac
salt
Start with the torta dough., Mix the ingredients to dough consistency as you would for an empanada.
Let them sit a while (to raise) and then form the dough into tortas and fry them in olive oil until done.
Fry the picadillo (pork, salk, paprika, garlic,and guindilla mixture) and set aside. See my chorizo recipe for details. You can probably omit the salt because the cheese is salty.
To make the sauce, chop the onion into very small spieces.
Put a little olive oil in a frying pan with a little butter, add the onion and simmer for a while without letting it burn.
After it cooks for a while, add the cabrales cheese and remove from the heat. Add a small glass of cognac and burn off the alcohol (Careful, it will flame quite high once you ignite it.). Then add the cream and simmer to your taste. Add a little salt (I don't think a cheese dish usually needs extra salt.).
Last edited by Bob on Thu Nov 27, 2008 6:19 am, edited 1 time in total.
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mariastephens00
- Posts: 1
- Joined: Mon Feb 02, 2009 10:47 pm
- asturias_and_me:
picadillo
Picadillo literally means chopped up it can be picadillo de rez, de pollo o de puerco etc yuuummmm