*redactions only, to keep the page from being too cluttered. As I get the sections of Motiño up in the translation project section, I will link each redaction directly to its source recipe.
PORK EMPANADAS (lunch)
5 lb pork
3 lb bacon, chopped
2 Tbsp sage
1 Tbsp marjoram
1 Tbsp mint
1 Tbsp epazote
1 Tbsp MNMCP
¼ c. garlic
2 lb empanada dough (commercial or preferred recipe – I used this recipe from Epicurious because of its simplicity and scalability)
Roast pork with salt and pepper. Fry bacon. Let both cool and shred together; add spices and mix well. Assemble empanadas. Bake at 350 about 12 minutes, until crust is golden and filling is hot through. Unbaked empanadas can be frozen until use; thaw 30 minutes on a baking sheet before baking.
SARDINAS RELLENAS EN ESCABECHE (first course)
6 lb sardines or any small, strong-flavored fish (because of a supply problem, I ended up using trout in the feast, but I recipe tested with sardines)
1 dozen eggs
1 lb loose chorizo
2 bundles cilantro
1 Tbsp EACH: mild New Mexico chile powder, epazote, coriander, sugar, achiote, cumin
½ Tbsp EACH: allspice, salt
3 Tbsp vinegar
1 c. orange juice
¼ c olive oil
Clean sardines. Boil and chop 9 eggs. Decase and break up chorizo; cook and chop very fine. Chop cilantro very fine. Slice lemons paper-thin.
Mix boiled eggs, remaining raw eggs, chorizo, and cilantro together and use to stuff sardines. Lay them in a pan and lay lemon slices over them.
Mix remaining ingredients in a saucepan and bring to a full boil. Immediately turn off heat and pour over fish. Bake in a 350 oven 30 minutes. Keep hot until serving.
TORTILLITAS (second course)
12 c. chickpea flour (ladu besan in Indian grocery stores)
6 c. (1.5li) white wine
12 c. water
8 bundles scallions, finely chopped
½ c. azafran
1 Tbsp. salt
2 c. olive oil
Add wine and water, adding more water if necessary, in a slow drizzle until mixture is a thin crepe-like batter (about 24 cups of total volume). Add scallions, azafran, and salt. Let rest.
Pour onto a very hot griddle with plenty of olive oil, about 1Tbsp. per fritter. Flip once edges begin to brown. Remove, cover, keep warm until serving.
48 small red onions
6 c. bread crumbs
6 c. mozzarella cheese
3 bundles parsley, chopped fine
2 Tbsp black pepper
3 Tbsp sugar
1 Tbsp HNMCP
1/3 c broth recovered from chickpeas and quince
4 c. parmesan cheese
Trim, skin, and halve onions. Bake 40 minutes and let cool. Remove the outermost layer of flesh. Sprinkle the shells with sugar and let rest while preparing the filling.
Chop the inner parts of the onion fine. Reserve half of the chopped onion for other dishes. Mix all remaining ingredients EXCEPT parmesan. Fill the onions. Cover and bake 40 minutes until filling is firm; uncover, sprinkle parmesan over all and finish five minutes.
TORTA DE OREJONE
3 lb dried apricots, chopped
750ml sweet white wine
3 c. sugar
1 gallon milk
2 doz. eggs
6 c. flour
2 tsp salt
2 Tbsp sugar
Combine apricots, wine, and sugar on stovetop. Bring to a full rolling boil, then reduce to a simmer. Reduce until syrup reaches soft ball stage. Cool. Separate half of apricots from syrup; puree the remainder.
Combine remaining ingredients and let rest. Make 36 12-inch crepes; cool.
Layer 6 stacks of alternating crepe and apricot puree, beginning and ending with crepe. Spread reserved chopped apricot over top. Cover tightly and rest until serving.