Black
Sheep Cooking Club
Subscriber's Exclusive
Previews to The Black Sheep Bistro's Video Cookbook Vol 2
|
Another
favorite creation that was very popular at the restaurant.
It's kind of a Spanish Cassoulet. Some time is involved
but it's easy to make and variations are both numerous
and encouraged. It keeps well, best reheated a number of
times and is great for parties because you do most of it
ahead! Can also be served family style in a large dish!
The
Basic Stew
In a large pan
add Olive Oil, heat and saute; chopped garlic, onion, celery & carrots.
Add sausages as shown; Sobrasada, Bilbao, and Butifarrita are the
ones in the video. Remember to
scrap the bottom of the
pan once in a while as shown. Then add 1 to 2 inch diced meats; chicken,
lamb and or pork that are seasoned first with minced garlic, Rick's
Chef Salt, parsley
and Italian Herbs. Cook, stir and add water as shown. Simmer in the oven
'till meats are tender (1 to 3 hours depending on cut). Season
with Rick's Chef's
Salt, salt, dried Italian Herbs, parsley and thyme. Store until ready to
use.
The
Black Sheep's Cocido
In
Spain, Cocido in usually served in 3 courses or in parts on the
same plate; meats, vegetables and chick pea stew. At the Black
Sheep we take the liberty to combine everything into one dish,
making it a little more like a Spanish Cassoulet. So you'll see
in the video, at the restaurant we added more meat cooked in
the fats from the cooled base stew, then sauteed some cabbage,
fingerling potatoes and baby grape tomatoes (season it!) and
add all that to the base stew also. Then to serve you can top
it with; chicken breast or thigh, pork chops or grilled sausages
or, as in the video grilled lamb chops!
End
Note
Please
remember Cocido is a regional dish and it can vary greatly area
to area, town to town even house to house.
Video
on Vimeo!
