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. all purpose flour
• 6 oz. Hake, skin on, cut into 2 pieces
• salt and pepper to taste
•  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.

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 minut
s.
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.

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.

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.

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.

Shrimp Tacos with Green Chili Sauce

Shrimp Tacos with Green Chili Sauce

Ingredients:                                                                             2 servings

For the green chile sauce ·         8 oz. tomatillos, husked ·         1 T. shallots, chopped ·         1 garlic, chopped ·         ½ c. Poblano or Anaheim chiles, roasted, peeled, chopped ·         ½ T. lime juice ·         AN water ·         TT. salt ·         1/8 c. vegetable oil

For the Tacos ·         4 corn tortillas ·         ½ c. onion, dice ·         ¼ c. green bell pepper, julienned ·         ¼ c. red bell pepper, julienned ·         1 garlic, minced ·         1 serrano chile, finely dice ·         8 shrimp, peeled cleaned ·         1 c. iceberg lettuce, shredded

Procedure:

1.      Blanch half of the tomatillos for 1 minute. Cool quickly.

2.      Puree with remaining sauce ingredients in a blender. Add water if needed. Season to taste.

3.      Heat oil to 375 F. and fry the tortillas. While still pliable, fold one half over the other, 2 inches opening.

4.      Drain on paper towels. Keep warm.

5.      Reheat the oil, add the onion peppers, garlic, and chile. Cook until limp but not soft.

6.      Add the shrimp. Cook until firm.

7.      Place the mixture in the tortillas.

8.      Top with warm sauce and fill with lettuce.