Cookbook Recipes

Posts Tagged ‘Cover’

1 4pound chicken
8 garlic cloves, peeled
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 teaspoon black peppercorns
4 small hot chili peppers
1 teaspoon minced fresh gingerroot
1/4 teaspoon saffron threads
1/2 teaspoon ground cumin seeds
1/2 cup olive oil
2 teaspoons paprika
3 chopped green onions
2 medium tomatoes, chopped
1/3 cup chicken stock
1/2 cup burgundy
1 tablespoon chopped fresh cilantro
Garnish: lemon wedges

Wash the chicken parts, pat dry and remove the skin. Place in a
deep square pan and set aside. In the belly of a mortar, combine
garlic, salt, oregano, and black peppercorns. Press down with the
pestle until garlic is crushed and peppercorns are cracked, then
add the chili peppers, minced ginger, and saffron threads. Slowly
pound the mixture until achieving a paste and incorporate the oil
slowly. At the same time, stir with a spoon to break down the paste.
Spread the mixture evenly over the chicken parts, lifting the
chicken pieces to ensure distribution of the marinade to the bottom
of the chicken parts. Sprinkle all parts with paprika. Cover and
refrigerate overnight. If no mortar and pestle is available, execute
the steps in a blender set on low speed until all the ingredients
are coarsely chopped, then remove the canister, add the oil and
shake or stir to break down the paste and blend the ingredients.
In a preheated deep skillet, over lowtomedium heat, arrange
marinated chicken pieces side by side and brown the chicken on all
sides. Spread the chopped onions, chopped tomatoes, and drizzle the
burgundy over the chicken parts. Cover and finish cooking on low
heat for approximately 35 minutes. Remove from heat and sprinkle
chopped cilantro on the chicken prior to serving.

1/2 pound fish or shellfish, any kind
1/2 teaspoons salt
4 tablespoons olive oil
2 onions, chopped
8 tomatoes, peeled & chopped
1 green pepper, seeded & chopped
4 large cloves garlic, crushed
1 pinch nutmeg
1/2 teaspoon ground allspice
3 teaspoons piripiri sauce (recipe follows)
1 small glass dry white wine
1/2 ounce cilantro, chopped
4 slices of bread with the crusts cut off

Clean the fish and cut into fairly small pieces,
removing as many bones as possible. Sprinkle the salt
over the fish and leave while you make the following
sauce. Heat 23 Tbsp of the oil in a saucepan and stir
in the onions, tomatoes and pepper. Cook gently until
they start to soften, then put in the garlic, nutmeg,
allspice and piripiri sauce. Add the wine and a
little water. Cook for about 5 minutes, stirring
frequently, then remove from the heat. Lightly oil the
bottom of a shallow, ovenproof dish (preferably
earthenware). Put in a layer of fish followed by a
layer of sauce and sprinkle with coriander. Continue
with these layers until the ingredients are used up.
Cover the top of with the bread and sprinkle well with
the remaining oil or dot with a little butter. Cook in
a preheated oven at 350F for about 30 minutes or until
the fish is tender. Serve with boiled or sliced and fried
potatoes, bread and a slad to make a substantial main meal.
If you cannot obtain coriander leaves, you can use fresh
parsley instead, but this will alter the flavor of the dish.

PiriPiri Sauce:
1 1/4 cups olive oil
8 chilli peppers with tops removed
1 small piece lemon rind
1 bay leaf
Pour the oil into a small, screwtop jar and add the chilli
peppers, bay leaf and lemon rind. Screw on the top and shake.
Leave to stand in a warm place for at least 24 hours before use.
It will keep at room temperature indefinitely.

10 medium potatoes (new potatoes are best)
1 pound feta cheese
2 small hot peppers
1 cup evaporated milk
1/2 cup vegetable oil
2 cloves garlic
8 saltine crackers
1 tsp. prepared mustard
salt and pepper
lettuce
3 hard cooked eggs
black olives

Cook and peel potatoes and allow to cool.
In a blender, blend the cheese, peppers, milk, oil, garlic,
crackers, mustard, salt and pepper. The sauce should be fairly
thick; add crackers if not thick enough, add milk if too thick.
Lay a bed of lettuce in a serving dish and place the potatoes
on top. Cover with the sauce. Cut the hard boiled eggs in half
and place on top of the potatoes. Add black olives if desired

1/4 cup milk
1/2 cup cornstarch
1 pound ground chuck
1 medium onion, finely chopped
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg
2 tablespoons vegetable oil
2 (13 1/2 oz.) cans beef broth
4 cups hot mashed potatoes
2/3 cup sour cream
Fresh dill sprigs

In large bowl, mix milk and 1/4 cup of the cornstarch until well
blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until
well blended. Cover. Refrigerate at least 20 minutes for easier
shaping.
Shape chilled meat mixture into 1inch balls. In 12inch skillet,
over medium heat, heat oil until hot. Cook meatballs, half at a time,
until browned on all sides, about 8 to 10 minutes. Remove with a
slotted spoon. Drain on paper towels.
Pour off all but 1/4 cup drippings, adding oil if necessary, to make
1/4 cup. In a medium bowl, mix beef broth and remaining 1/4 cup
cornstarch until wellblended. Pour into skillet. Over medium heat,
cook while stirring constantly, until sauce boils and thickens.
Add the meatballs. Reduce heat to low. Cover and simmer 15 minutes.
Stir in sour cream and remove from heat.
Spoon hot mashed potatoes in center of platter. With slotted spoon,
place meatballs around potatoes. Garnish potatoes with dill sprigs
and serve gravy on the side.

1 cup gallo pinto beans
1 bay leaf
1 small onion, peeled
1 whole clove
2 cloves garlic, peeled
salt
1 1/2 cups longgrain white rice
4 tbsp olive oil
1 onion, finely chopped
Freshly ground black pepper

Soak the beans in a pot in cold water covered by at least three
inches of water at least four hours. Drain the beans and place in
a large pot with two quarts of water. Pin the bay leaf to the onion
with the clove, and add to the beans. Add the garlic. Gradually bring
the beans to a boil, skimming off any foam. Reduce the heat and
gently simmer the beans, uncovered, until tender, about 1 1/2 hours,
adding salt, to taste, during the last ten minutes. Drain the beans
and refresh under cold water. Discard the onion.
Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large
heavy saucepan. Add the rice and return to a boil. Reduce the heat
and gently simmer the rice until tender, about 18 minutes. Let the
rice sit, covered, five minutes, and fluff with a fork.
Heat oil in a large frying pan. Add the onion and thoroughly brown
over medium heat, about five minutes. Add the beans and rice and
cook over medium heat until the rice is lightly browned and the
mixture is very aromatic, about five minutes.
Correct the seasonings before serving.

4 Cup Flour
2 Teaspoon Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
11/2 Teaspoon Salt
1 1/4 Cup Water or more if needed

Sift dry ingredients together. Cut in shortening until crumbly.
Add water and mix until holds together. Knead 1015 times until
dough forms a smooth ball. Cover and let set for 20 minutes.
Divide dough into two parts. Roll dough to 1/8″ thickness on
lightly floured board. Cut into 3″ squares or triangles. Do not
allow to dry; cover those waiting to be fried. When ready to fry,
turn upside down so that surface on bottom while resting is on top
when frying. Fry in 3″ hot oil until golden brown, turning once.
Add only a few at a time to maintain proper temperature.
Drain on paper towels