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#1
12-08-2006, 02:54 PM
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Quote:
If you like chicken as much as I do, try this Puerto Rican one. Arroz con Pollo (serves 5 or 6 as is, 8 with kidney beans) In Puerto Rico, "arroz con pollo" has the staus of a national dish. But even among serious cooks, the old rules for constructing it are changing. The freshly made seasoning pastes adobo and recaito, as well as the flavor-intensive olives, capers, and pimientos,still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. This recipe retains a little of the old, ubiquitous chopped ham as an option,but since ham is also in the kidney beans that usually accompany the dish in Puerto Rico, you might prefer to omit it from the chicken if serving both. 1 whole chicken, cut up as directed The adobo: 2 teaspoons olive oil 2 large cloves garlic, minced 1 tablespoon oregano 1 teaspoon vinegar or freshly squeezed lime juice 2 teaspoons salt 1/2teaspoon freshly ground black pepper The Stock: 1 clove garlic, smashed flat 1 small onion, coarsely chopped 1 stalk celery, cut up 4 or 5 sprigs cilantro (fresh coriander) The "recaito": 1 small onion 2 Italian green peppers or 1 green bell pepper, cored and seeded 6 aji dulce chiles, if available, cored and seeded several sprigs cilantro (fresh coriander), to taste 3 tablespoons annato oil or olive oil 1/4 cup ham or salt pork, diced (optional) 1 8-ounce can tomato sauce 1 1/2 cups beer (optional) 2 cups medium-grain white rice l8pimiento-stuffed olives, cut in half 1 tablespoon capers, cut in half if large 1 roasted red pepper or 1 small jar roasted red pepper (pimiento), cut into strips 1 cup fresh or frozen peas (if not serving kidney beans) Cut the chicken, or have it cut, into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips,a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock. Mix all the ingredients for the adobo and rub over the remaining pieces. Refrigerate several hours or overnight, or let sit at room temperature 1 hour toabsorb the flavors. Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot. Coarsely chop the recaito ingredients, then process them together in a food processor until very finely minced but not watery. Heat the oil over medium heat in a large, wide, heavy-bottomed saucepan, Dutch oven,or skillet. Add diced ham or salt pork, if using, and cook 3 to5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and cook another 10 minutes to brown all pieces on both sides. Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 1/2 cups stock and 1 1/2 cups beer) and the rice. Bring to a boil.Return chicken to pan. Stir in the olives and capers, and some salt, if needed.. Reduce heat and boil gently, uncovered, until all the surface water dissapears (Puerto Rican cooks say to cook uncovered until the rice is dry). With a wooden stirring spoon, turn up the rice from the bottom of the pot. Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan. Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas, if using. For a heartier and more interesting meal,skip the peas and accompany the arroz con pollo with kidney beans. Serve the beans in a separate serving bowl to be dished out on top or side, according to individual preference. Scrape up the pegao (the bottom crust, with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned. 
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#2
12-09-2006, 01:29 PM
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Beef Stew
Ingredients 4 pounds beef chuck, cut into 1-1/2 inch cubes 1 bunch celery, cut into 1-inch pieces 1-1/2 pounds whole baby carrots, peeled 2 pounds small whole potatoes, peeled One 15-ounce can stewed tomatoes 1 quart beef stock 1 cup pearl onions 1 cup peas, frozen 1/2 cup oil 3/4 cup flour Salt and pepper 3 bay leaves Season beef with salt and pepper. In a large heavy saucepan, sear the beef in oil until well browned. Remove and reserve. Add pearl onions and allow to brown; remove and reserve. Add celery pieces and brown edges; remove and reserve. Add flour to remaining oil, making a roux. Brown slightly, stirring often. Add half of the stock and blend with roux until smooth. Add remaining stock and bring to a boil. Add bay leaves, beef, and tomatoes with juice. Return to boil. Lower heat to simmer. Cover and cook until meat is very tender. Add carrots, potatoes, celery, and onions. Simmer for an additional 20 to 30 minutes until potatoes are tender. Adjust salt and pepper to taste. Remove bay leaves and discard. Degrease the stew. Add peas to stew several moments before serving.
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#3
12-11-2006, 01:17 PM
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Tamaki Sushi
Lots of differnent sushi recipes are around. This one is good. Ingredients: (for 4 servings) Sushi meshi (4 cups rice, 10 cm of dashi konbu (kelp), 1 Tablespoon sake), Awasezu (vinegar mix; 3 Tablespoon Vinegar, 3 tablespoons Sugar, 2/3 Tablespoons salt), 8 sheets of Yakinori (seeweed), 5 cm daikon (raddish), 1/2 pack of kaiware daikon (raddish sprouts),1 piece of yaki anago (broiled eel), 8 shrimps, 2 eggs, 8 shiso leaves, 1 cucumber, 4 umeboshi. Hangiri Wasabi Preparation: Sushi meshi (rice): Wash rice, add water and konbu (kelp). Soak for 30 minutes, remove konbu and then add sake. Cook rice. Make awasezu: Mix vinegar, sugar, and salt in bowl. Let it stand. Rinse hangiri (rice mixing bowl), remove excess water. Remove cooked rice and place into hangiri. Mix Awasezu into rice. Use a hand fan (or improvise) and wave rapidly over steaming rice to cool it down, then add mix evenly over rice. Pre-prepared awasezu (vinegar mix) may be used. How to make: Cut daikon in to 5 cm sticks. Wash kaiware daikon (raddish sprouts) and cut off stems. Slightly mix an egg without foaming, add a pinch of salt. Add sugar or dashi to taste. Heat oil in skillet or square rolled egg making pan. Add half the egg, as it cooks, roll gently from front to back to form a rolled egg. When roll is completed , add more oil to pan and pull rolled egg towards you. Repeat this process with the other half of the egg. Remove eggs from pan. Cut cooled eggs into 5 cm pieces. Cut yaki anago into pieces of 1.5 cm width and 5 cm length. Insert a toothpick under dark vein of shrimps and remove vein. Boil, then remove shells. Wash then dry shiso leaves. Cut cucumber into quarters, then into strips about 10 cm long. Remove pits from umeboshi. Mash to a paste with a knife. Cut yakinori in to 4 pieces. Decoratively place prepared fillings on a large plate. Form temakizushi by placing sushi rice on nori. Put 1. or more of the ingredients on the rice. Use a little wasabi (Japanese horseradish) for the seafood. Wrap the nori around rice and other ingredients. Before eating, dip in soy sauce and wasabi. Maki sushi is difficult to form neatly if too much rice is used at one time. Try a variety of filling combinations.
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#4
12-13-2006, 11:17 AM
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Chocolate Chunk Cookies
2 1/8 cups unsifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 sticks butter, melted and cooled 1 cup dark brown sugar 1/2 cup granulated sugar 1 egg plus 1 egg yolk 2 teaspoons vanilla extract 1–2 cups bittersweet chocolate chips (or half chips, half nuts) Oven: 325 degrees. 1. Mix flour, salt, and baking soda together in medium bowl. 2. Mix butter and sugars until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients and mix until combined. Stir in chips/nuts to taste. 3. Use about 1/4 cup dough per cookie. 4. Bake until cookies are golden brown and outer edges start to harden, 13 to 18 minutes.
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#5
12-13-2006, 12:34 PM
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I saw on a different thread that Oracle like this. So do I!
YUM! Lobster Bisque 1 1 1/2 pound lobster, split live - tail and claws removed and cooked in lightly salted water 1/2 cup butter, melted 1/2 cup onions, diced 1/2 cup celery, diced 1/2 cup carrots, diced 1 teaspoon garlic, minced 1 cup diced tomatoes 1 bay leaf 2 tsp. black peppercorns 1 tsp. fresh thyme 2 tsp. tarragon leaves, if fresh use 1 tablespoon 1 tablespoon paprika 1/2 cup flour 1 cup white wine 2 tablespoons brandy 1 quart fish stock or bottled clam juice 1 quart light cream 8 ounces heavy cream 2 tablespoon cornstarch 3 tablespoons cold water salt and ground white pepper to your taste, about 2 teaspoons of salt and 1/2 teaspoon white pepper for this recipe Preparation: Fresh lobster is essential for a great lobster bisque, so the recipe calls for a lobster split while still alive, then cut up and added directly to the pot. Although this may seem like an intimidating prospect, a simple procedure kills the lobster instantly - the spinal cord is severed with your first incision. On a cutting board directly in front of you, place the lobster with it's head to the right and tail to the left (reverse if you are left-handed). Hold the tail with a towel so you don't scratch yourself on any spines. Hold a large knife above the lobster as though to split it lengthwise. Insert the tip of the knife into the joint between the head and tail. Lower the knife firmly to split the lobster's head lengthwise. Now rotate the lobster so the tail is to your right. Continue holding the lobster with the towel. Although the lobster is now dead, the muscles may contract sharply, so there's still danger of scratching yourself. Clean the lobster by removing the sand sack (the organ located behind the eyes) and the intestine. With a large knife, chop the lobster - head tail and claws - crosswise into pieces 1" thick. In a heavy stock pot or Dutch oven, heat the butter until it starts to brown lightly (use high heat). Add the lobster and small shell pieces ( cook the tail and claws separately, cool, remove the meat, then add the shells to the pot). Cook until the pieces turn bright red. Reduce the heat to medium and add the onions, celery, carrot, garlic, tomato, bay leaf, black pepper, thyme, tarragon, paprika and flour. Continue sautéing for ten minutes. Take the pot off the burner to add the white wine and brandy. (You don't want to ignite yourself.) Return the pot to the burner, and cook for 5 minutes more stirring well to incorporate the flour. Add the fish stock, both kinds of cream and season with salt and pepper. Bring to a boil, then turn the heat to low and let the bisque simmer for 30 minutes. Dissolve the cornstarch in the water and add to the bisque, cook 3 minutes longer stirring well to thicken. Take the bisque off the heat and strain the bisque, a cup at a time, through a fine sieve. Press down on the solids to extract as much liquid as possible. Return the bisque to the heat and add the cooked lobster pieces from the tails and claws 2 minutes before serving. Enjoy! Serves 4. Time: 2 Hours
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#6
12-13-2006, 12:55 PM
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SPAM
1 can of spam 2 eggs put eggs in bowl for egg wash, cut spam into even slices. Fry each side for a minute. Voila! Same goes for Turkey spam my favorite
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#7
12-13-2006, 01:04 PM
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Here's a classic Christmas Eve recipe from Italy...
Very good! Roast Eel, or Capitone Arrosto: This is a classic Christmas Eve dish from Altamura, in northwestern Puglia; the authors of Altamura Antichi Sapori note that prior to the general affluence of today it would have been served in well-to-do households. Since eel is fatty, you won't need to use much oil in the sauce below. To serve six you'll need: INGREDIENTS: 2 1/4 pounds (1 k) eel, cut into pieces Olive oil Lemon or red wine vinegar Bay leaves PREPARATION: Spit the pieces of eel, putting bay leaves between the pieces. Make a sauce by whisking together some olive oil and vinegar (proportions to taste), and seasoning it with a little salt and pepper. Roast the eel over the coals, basting it every now and again with the sauce. In terms of cooking time, make all the pieces of fish about the same width, and cook it for 10 minutes per each inch (2.5 cm) of thickness of the pieces -- if you make the pieces 2 inches thick, figure about 20 minutes. Fish is in any case done when it becomes white and flakes near the bone.
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