Glossary C
Chorizo en Manteca Colora refers to one of the popular variety of sausages produced in the villages of Montejaque and Benaojan in the Serrania de Ronda in Andalucia, Spain. Chorizo en Manteca Colora is a sausage in lard colored with paprika or a paprika-coloured sausage in lard. It is highly recommended for people who loves great tasting sausages from Spain.
Conejo al Salmorejo refers to a Spanish dish - a rabbit in Salmorejo Sauce. Conejo al Salmorejo is a typical dish from the Canary Islands. It is made by marinating the rabbit first in wine, vinegar, garlic and spices, then fried in olive oil. The sauce is heated and the rabbit is simmered in the sauce until tender. Serve this rabbit dish with roasted potatoes.
Conejo al Salmorejo should not be confzsed with Salmorejo (a cold soup) of Andalucia.
This rabbit in salmorejo sauce is a typical dish from the Canary Islands. The rabbit is first marinated in wine, vi
Cherne is the Canary Islands' name for "Grouper", a kind of fish which are usually salted and used as an ingredient in making Sancocho. Thought quite expensive, it is probably the much celebrated fish in the Canary Islands.
Cazón en Adobo refers to s Spanish dish made of marinated fried fish. Bone-free fishes, such as the dogfish (Cazón), a kind of shark is often used to make this dish, however, any solid-fleshed fish, such as monkfish, is also a good substitute. It is one of the popular Tapas found in Andalucia
To make this dish, the fish cut into about four (4) centimeters thick, marinated in a mixture of oil, vinegar, water, garlic, paprika, oregano, pepper and salt. Marinate the fish for at least six (6) hours or overnight. Then drain the fish well, dredge it in flour and fry the pieces a few at a time in hot oil until golden and crisp. Serve hot.