Aceitunas A La Madrileña Olives A La Madrilene Food

ACEITUNAS A LA MADRILEñA (OLIVES A LA MADRILENE)

Steps:

• Rinse the olives in cold water and allow them to drain.
• Place olives in a bowl.
• Wash and trim scallions and put in bowl with olives.
• Dress with olive oil, vinegar and salt to taste, making sure olives are covered. Ratio of oil to vinegar is about 2:1. Stir well.
• Sprinkle with paprika, oregano and chopped garlic. Mix thoroughly.
• Marinate for an hour before serving.
• Enjoy with fresh bread and other tapas.

PENELOPE CASAS'S CALLOS A LA MADRILENA (TRIPE MADRID-STYLE)

Steps:

• Put the tripe and pigs' feet in a kettle and add cold water to cover. Bring to the boil and drain immediately.
• Cut the tripe into one-and-one-half-inch squares and put it in a clean kettle. Add the pigs' feet, the water, wine, half of the chopped onions, garlic, bay leaves, parsley sprigs, tomatoes, peppercorns, nutmeg, thyme and salt. Bring to the boil and cover. Let simmer four or five hours.
• Heat the oil in a heavy skillet and add the remaining onions. Cook, stirring, until they are wilted. Add the sausage and ham and cook, stirring, about five minutes. Stir in the flour and paprika and cook about one minute.
• Add three cups of the liquid from the tripe and stir until the mixture thickens. Add the sausage mixture to the tripe. Add the pepper flakes and stir. Cover. Cook until the tripe is tender, about one or two hours. Stir the tripe often from the bottom to prevent sticking. Uncover and continue cooking one or two hours, or until the tripe is extremely tender. Skim off most of the fat from the surface of the tripe.
• Remove the pigs' feet from the tripe. Cut the skin from the bones. Discard the bones. Cut the skin into thin (julienne) strips. Return the skin to the tripe.

MARINATED OLIVES - ACEITUNAS ALIñADAS

Steps:

• Place olives, sweet pepper strips, lemon slices, bay leaf, chile, fennel and coriander seeds in a two cup preserving jar, making sure the ingredients are well mixed. Pour over enough oil to cover.
• Seal the jar and set aside at room temperature for at least two weeks before using.
• Cooks note:.
• Do NOT add sliced garlic to an oil marinade such as this because of the possibility of botulism.
• If you store the marinade in the refrigerator, the oil will become claudy but it clears again as soon as it is returned to room temperature.
• Cooking time is marinating time.

PORK CHOPS A LA MADRILENE (SPANISH PORK CHOPS)

Steps:

• 1. Preheat the oven to 425 F°.
• 2. Combine garlic, parsley & onion in a medium mixing bowl.
• 3. Season pork chops with the paprika, pepper, and salt. Moisten the vegetable/herb mixture with 3-4 tbsp. of olive oil. (Don't add too much oil; it should be a fairly thick consistency.)
• 4. Grease a roasting pan with oil or line it with aluminum foil. Season the chops, covering them with the mixture and place in roasting pan. Spoon any remaining onion mixture between the chops.​
• 5. Roast in a hot oven for 12 minutes. Turn chops over, piling the onion mixture on top of the chops again and roast another 12 to 13 minutes. If pork is cooked, but onion mixture is not fully cooked, quickly saute onion mixture in a heavy-bottomed frying pan until cooked
• 6. Serve the pork chop and herb sauce on top.