Tell us -- what makes this recipe "Spanish"?
Title: Spanish Pork Chop Bake
1 cn Tomato soup
2 1/2 c Tomato juice
1/4 c Diced green pepper

This, unfortunately. The tomato-green pepper
flavor combination is often associated with
"Spanish" cooking (also "Italian," but let
that pass). Poorly seasoned is the problem
with your recipe, I think, as it is with
many such.

A. Not my recipe, just one I pulled out of this month's files for the
sake of discussion :-}}

I was using "your" in the most inclusive sense - if you
put a recipe in your post, you have to accept at least
some responsibility for it, same as with any other piece
of information. For a recipe that would be hard to defend,
I always (when I remember) put a disclaimer or at least
some commentary into the post. Speaking of which, recipes
submitted no matter how cavalierly are in my estimation
open to discussion. Like duck with Madeira, bacon, et
cetera below.

B. Given the proper seasoning, it could then be thought of as a Creole
recipe ?

Any number of things. It seems to be a generic recipe
that harks back to Mediterranean food, Caribbean food,
Louisiana food, and so on. Could be okay, of course
assuming we substitute a more worthy tomato product
for the soup and/or juice in the recipe.

Here is a meat that you like. Whether or not the presentation is
likable, I leave it to you. I would not know.
Title: DUCK WITH MADEIRA BACON AND OLIVES

I'd probably not spend that much time and effort
on a duck, because the flavor of the bird wouldn't
come through the way I like. Also, I think that
the legs and breasts should be cooked differently
(other poultry likewise) - breasts rare, thighs
medium, drums and wings well-done.

Yield: 6 Servings

That might be true if you used a 2 5/16 kg or
a 2 3/4 kg duck.

1 13/16 kg Duck

I've found bunches of recipes where someone has
clearly manhandled an English-system recipe into
metric, with silly results. That should read
4 lb duck. But as I noted above, a 5-lb one
might have a fighting chance to feed 6.

MMMMM-------------------BACON OLIVE SEASONING------------------------
30 g Butter
1 md (350g) leek, sliced
2 Cloves garlic, crushed
3 Bacon rashers, chopped
150 g Baby mushrooms, chopped
2/3 c Black olives, chopped
1/3 c Pine nuts, toasted
2 T Brandy
2 t Chopped fresh thyme
1 c (70g) stale breadcrumbs

I'm doubtful about the olives. California-style
bland black olives are probably what's expected,
and these are pretty much a waste of time, as
they don't add any interest, just bulk. If the
recipe meant Mediterranean-style black olives,
the dish would tip in the other direction and
be saltily overwhelmed.

Cassoulet de Castelnaudry
categories: French, stews, main, pork
servings: 8 to 10

1 1/2 lb shelled Coco de Paimpol fresh beans
1/2 lb pork belly, skin on, sliced
1/2 lb pork bones with a little meat attached
4 carrots, quartered
2 onions, quartered
5 garlic cloves, chopped
3 or 4 fresh bay leaves
1 1/2 ts salt
1 ts pepper
Water
8 to 10 confit duck drumsticks
8 Toulouse sausages
Bread crumbs

Castelnaudary Cassoulet

Put the beans, pork belly, pork bones, carrots, onions,
garlic, bay leaves, salt and pepper in a large stock pot
and cover with water 2 in above the ingredients. Bring
to a boil, then simmer 2 hr. Drain, reserving the broth
separately from the vegetables, beans and meat. Discard
the bones.

Degrease the duck by slowly browning it in a large
skillet, remove and set aside to drain. Add the sausages
to the skillet, brown then set aside to drain.

Assemble the cassoulet by placing half the bean mixture
in the bottom of a large tajine. Add a layer of the duck
and sausages, then the rest of the beans. Sprinkle with
a generous layer of bread crumbs, then place in a 350F
oven for 2 hr

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