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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spanish Hocks Ole Recipe

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This recipe for Spanish Hocks Ole is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pork Hocks

Red Wine Marinade:
Combine:
1 c red wine
1 c oil
1/2 c tomato paste
2 cloves garlic crushed
1 onion grated
1/2 tsp caraway seed
1 tsp salt
1/2 tsp pepper
1/2 tsp tarragon
1/2 tsp thyme
2 drops tabasco sauce
1/2 tsp oregano
1/2 tsp mustard
Directions:
Directions:
Wash and scrub 4 pork hocks. Place pork hocks in plastic bag and cover with red Wine Marinade. Marinate the pork hocks for 2 hours in refrigerator. Bake in 325º oven for 1 1/2 to 2 1/4 hours per 500 g or until pink juices are no longer visible. Brush the hocks frequently while baking with the Red Wine Marinade. Serve with oven browned potatoes, crusty rolls, corn and tossed green salad.
Number Of Servings:
Number Of Servings:
2-3 Servings

 

 

 

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