Wednesday, December 27, 2017

Merluza en Salsa Verde (Hake in Green Sauce)



Merluza en Salsa Verde (Hake in Green Sauce)

Ingredients:                                                                                                                       
·         4 Manila clams
·         1 T. olive oil
·         1 garlic, minced
·         ½ t. APF
·         6 oz. Hake, skin on, cut into 2 pieces
·         TT salt and pepper
·         ½ T. flat parsley
·         ¾ t. white wine

Procedure:
1.       Bring 1 c. water to a boil. Add clams. Remove when open.  Remove from shell. Reserve juice.
2.       Season fish with salt and pepper.
3.       Heat oil, add garlic. Add flour. Add fish, skin side down. Add parsley.
4.       Moving pan in circular motion at low fire. Turn over and repeat.
5.       Add clams, clam juice and white wine. Continue cooking, do not boil liquid.
6.       The natural gelatins of the fish will emulsify with the oil, making a light green sauce.
7.       Season to taste. Serve.

Sunday, December 24, 2017

Cerdo Cocido con la Fruta Seca




Cerdo Cocido con la Fruta Seca

Ingredients:                                                                                               2 servings
·         1 lbs. boneless pork shoulder, trim and tied
·         TT salt and pepper
·         1 garlic, chopped
·         1 ½ T olive oil
·         ½ c onion, diced
·         ½ c. carrot, dice
·         ½ c. pearl onion, peeled
·         1/8 c. brandy
·         ¾ c. red wine
·         1 c. beef or chicken stock
·         ¼ c. dried cherries
·         1/8 c. dried apricots
·         1 bay leaf
·         1-inch cinnamon stick
·         1 rosemary sprigs
·         AN saffron rice or boiled potatoes
Procedure:
1.      Preheat oven to 325 F.
2.      Salt pork roast with salt and pepper.
3.      Heat 2 T. olive oil. Sear pork. Transfer to a platter.
4.      Add diced onions, garlic, carrots and pearl onions. Brown well.
5.      Add kirsch and reduce to almost dry.
6.      Add wine stock, cherries, apricots, bay leaf, cinnamon, and rosemary sprigs. Bring to a simmer.
7.      Return pork to pan. Cover tightly and transfer to oven.
8.      Cook until tender. About 1 hour, turning every 30 minutes.
9.      Remove pork from liquid. Keep warm.
10.  Discard, bay leaf, cinnamon stick, rosemary sprigs. Boil liquid and reduce to sauce consistency. Season to taste.
11.  Remove string, slice pork, and serve with saffron rice or boiled potatoes.

Thursday, December 21, 2017

Polo En Pepitoria



Polo En Pepitoria

Ingredients:                                                                                        
·         ½ chicken
·         salt to taste
·         ¼ c. olive oil
·         ¼ c almond
·         3 cloves garlic
·         3 peppercorn
·         1/8 c. flat parsley
·         1 c. onion
·         1-inch cinnamon stick (pinch of ground cinnamon)
·         1/2 c.  white wine
·         1 ¼ c. chicken stock
·         1 t. saffron (pulverized)
·         1/8 t. cloves
·         1/3 c lemon slices
·         hard-boiled egg, yolk and white separate
·         1/8 c. toasted almonds
·         1 bay leaf
Procedure:
1.      Season chicken, let stand for 10 minutes.
2.      Grind almonds, garlic, peppercorn, and some parsley to a paste. Set aside.
3.      Heat oil, add almond and garlic, cook until golden brown. Remove from fat, drain.
4.      Brown chicken. Set aside.
5.      Leave a table spoon of oil, cook the onion and cinnamon stick.
6.      Return the chicken, add wine and stock. Bring to a boil. Simmer over medium heat.
7.      Add the paste mixture, saffron and cloves. Simmer until the chicken is tender. Stirring once in a while.
8.      Add lemon slices and cook for 10 minutes more.  Remove chicken pieces when done.
9.      Mash egg yolk, add 1 ½ T. cooking liquid.
10.  Return cooking liquid to a boil to reduce. Stir in mashed egg yolk to thicken.
11.  Return chicken pieces. Reheat.
12.  Serve topped with sauce, almonds, chopped egg white and parsley.

Monday, December 18, 2017

Arroz con Leche




Arroz con Leche

Ingredients:                                                                                            
·         5 c. milk
·         1-inch lemon zest
·         1-inch cinnamon stick
·         ½ cup Arborio rice
·         2 T butter
·         ½ cup sugar

Procedure:
1.      Combine, milk, lemon zest, add cinnamon stick over medium heat. Bring to a bowl.
2.      Stir in rice, boil, reduce heat to low. Stirring constantly.
3.      Add butter and simmer for 5 minutes.
4.      Add sugar and stir briskly. Remove from heat and spread rice out on a platter. Let rest.
5.      As it cools the milk will develop a thin skin on top. Fold back into the rice before serving.
6.      Serve at room temperature or cold.

Friday, December 15, 2017

Avocado and Pineapple Salad




Avocado and Pineapple Salad

Ingredients:                                                                             

      •        1/8 cup olive oil
        1/8 c cider vinegar
        1/8 c. fresh orange juice
        1/8 c. sugar
        1/8 c. salt and pepper
        2 c. iceberg lettuce, shredded
        ½ c. fresh pineapple, cubes
        ½ c. sweet red onions, thinly sliced
        1 avocado, sliced ¼ inch thick
        2 fresh lime wedges
Procedure:
1.      Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Season with salt and pepper.
2.      Lightly toss together the lettuce, pineapple, and red onions. Dress with oil and vinegar mixture. Adjust the amount used to taste.
3.      Garnish individual salads several avocado slices, seasoned with salt and pepper and a squeeze of lime juice. Serve with lime wedges.