Grateful Dead

The spice for these is sold everywhere in AndaluciaThe box has a Red Turbaned Moor with a white beard 100 g small cubes of Pork 2 cloves of Garlic ( finely Chopped) 2 Teaspoons salt 5 teaspoons Pinchos seasoning 3 tablespoons Olive Oil 1 tablespoon Lemon Juice Crush the garlic and salt in mortar and add the spice, oil and lemon juice skewer the pork and turn the pieces in the marinade in a shallow dish making sure they are completely coated. Leave to marinade for 2 hours or longer if possible heat grill and cover the grid with foil spread the kebabs out and grill for 2 minutes on each side , flipping with tongs Bob - - - - - - - - - - - - - - Spanish Jam

Braised Swiss Chard1 bunch Swiss chard 3 tablespoons virgin olive oil 3 cloves garlic, minced 1 small can of Delmonte tomato sauce salt and pepper to taste Clean Swiss chard with water. Cut off stems. Do not dry leaves; allow moisture to remain after washing. In a skillet, braise the garlic in the olive oil until golden. Add Swiss chard, braised until wilted. Add tomato sauce. Cook for 10 minutes over low heat. Salt and pepper to taste. SWISS CHARD WRAPS 9-10 Swiss chard leaves, at least 9 inches 1 lg. tomato, sliced and cut in half 1/2 c. Mozzarella cheese, grated 2 tbsp. olive oil 1 tbsp. onion flakes Salt and pepper Steam Swiss chard for a few minutes. Do not overcook. Open leaves and brush on olive oil lightly. Put tomato slice in center of leaf - top with pinch onion - salt and pepper and one tablespoon cheese. fold leaf around tomato - this will hold together well. Put on grill until hot - can turn once. Works best if you use a 2 sided grill that holds food in place. This can also be cooked in oven at 400 degrees for 10 minutes on a cookie sheet. SWISS CHARD 2 lb. Swiss chard 2 cloves garlic, chopped 1 c. chopped green onion 1/4 c. butter or olive oil 1/4 c. & 1 tbsp. lemon juice 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. celery salt Pinch of nutmeg Wash Swiss chard thoroughly; drain. Remove leaves from stalks. Tear leaves into small pieces. Set aside. Cut stalks into inch size pieces. In large saucepan saute cut up stalks, onion, garlic in butter or olive oil. Add salt, pepper, celery salt, nutmeg and lemon juice to pan. Reduce heat. Add Swiss chard leaves. Cover. Simmer 15 minutes, stirring occasionally. (To this may be added 1 tablespoon capers, 1 1/2 cups chopped tomatoes and sprinkled with cheese before serving.) Are all pasted from the internet, seem slightly similar, but sound good. Perhaps gives you a creative start about what to do with your swiss chard, marye?

I smoked a 9 pound piece of Pork Shoulder for 8 hours using hickory. Melts in your mouth.

but my friend Tom made it. boy was it good!

I don't normally eat Swiss chard. What should I do with it? Also, got tomatoes and beans. Quite the eventful dog walk. Anyway, ideas welcome, especially re the Swiss chard. I've got eggs. I've got cheese. I've got onions. I was thinking of doing a fritatta type thing but I've never actually made one.

Thanks for that Rape seed oil is pretty common in England also so i should be able to get it. It is mostly Olive oil here i put cinnamon in the batch i made yesterday, they were nice but obviously no authentic Bob - - - - - - - - - - - - - - Spanish Jam

is indeed rapes-seed oil. I guess rape-seed growers were concerned about the name "rape-seed" and decided to change it to Canola. Since most rape-seed is grown up here in the Canadian prairies, they named it Canadian Oley (ola), "oley" being a botanical name for natural oils. I prefer to use Sunflower Oil when I'm not using olive oil. I undersatnd from some people that canola causes certain alergic reactions.

Thanks for the recipe i will give it a try. only question what is Canela oil, i assume it is something to do with Cinnamon, as canela is Spanish for Cinnamon Bob - - - - - - - - - - - - - - Spanish Jam

aka rapeseed oil. Correct me if I am wrong, Ed.

I got mine from (and is their label as well) Trader Joe's. The Dude Abides!