Chicken And Vegetable Stew
Chicken and Vegetable Stew (Saucochi di Gallinja)
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
6 cups water
2 tablespoons instant beef bouillon
2 medium tomatoes, chopped
2 medium onions, chopped
2 medium potatoes, cut into 1/2-inch slices
2 medium sweet potatoes or yams, cut into 1/2-inch slices
3 ears sweet corn, cut into 3 pieces
1/4 pound winter squash, pared and cut into 1/2-inch pieces (1 cup)
1/2 cup fresh or frozen green peas
1 small hot chile pepper, stemmed, seeded and sliced
2 teaspoons salt
1/4 teaspoon pepper
Chopped chives
Heat chicken, water and bouillon to boiling in Dutch oven; reduce heat. Cover and simmer 30 minutes. Skim off fat. Add remaining ingredients except chives. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 minutes.
Garnish each serving with chives.
Yields 8 or 9 servings.
A Cuban Sandwich
A Cuban Sandwich
Posted by Olga at recipegoldmine.com 3/27/02 7:33:25 pm
Pan Cubano
4 cups unbleached all-purpose flour
4 teaspoons granulated sugar
2 teaspoons salt
2 1/4 teaspoons instant or active dry yeast
3 tablespoons fresh lard, cut into small pieces
1 1/4 cups (10 ounces) water
Roast Pork and Marinade
1 (1 1/4 pound) boneless pork roast or pork tenderloin
3 tablespoons minced garlic
3 tablespoons minced parsley
1 tablespoon paprika (preferably hot)
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons lime juice 2 tablespoons light corn syrup
2 tablespoons vegetable or olive oil
Sandwich Filling
Sliced roast pork
3/4 pound thinly sliced smoked ham
3/4 pound thinly sliced Swiss cheese
4 dill pickles, sliced
3 tablespoons butter or olive oil
Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this “turn” helps eliminate some of the excess carbon dioxide and redistributes the yeast’s food, both imperative for optimum yeast growth.
Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Sprinkle a baking sheet with cornmeal, and place the loaves on the baking sheet.
Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf.
Preheat the oven to 375 degrees F while the loaves are rising.
Transfer the loaves from the cornmeal-sprinkled pan to your oven stone (if you have one), or leave them on the pan and place them in the preheated oven (if baked on a sheet pan, the loaves will be slightly less puffy). Bake the bread for 16 to 18 minutes, or until it’s golden brown. Remove it from the oven, and cool it on a wire rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.
Roasting The Pork: Mix all of the marinade ingredients together (all of the ingredients except the pork), and rub this mixture over all surfaces of the pork. Cover well, and refrigerate for 6 to 24 hours.
Place the pork in a roasting pan or ovenproof dish, and roast it in a preheated 425 degrees F oven for 30 to 40 minutes, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the roast registers 160 degrees F. Remove the pork from the oven, and cool it completely before slicing thinly.
Sandwich Assembly: Slice the Cuban loaves in half horizontally. Brush the cut surfaces of the rolls with olive oil, soft butter or the remaining pan juices. Layer the sandwiches as follows: Swiss cheese, sliced pickle, ham, sliced roast pork, then additional cheese.
Now comes the somewhat challenging part. You want to grill these sandwiches, top and bottom, while at the same time flattening them slightly. This helps meld all of the filling ingredients. Heat two large skillets, or a grill and one skillet, to medium-hot. Lightly grease the grill and/or skillets. Place the sandwiches in the greased pan(s). Top them with a piece of parchment paper, then the remaining skillet (or flat sheet pan, or other heavy, flat, non-meltable object — the point is to weigh them down). Press down firmly on the top pan, and weigh it down. A teakettle filled with water makes a good weight, as does a clean brick wrapped in aluminum foil.
Grill the sandwiches for 5 to 8 minutes over medium heat, checking often to make sure the bottoms aren’t burning (we burned our first attempts to a crisp!). Adjust the heat downward if the bottoms are becoming brown after only a couple of minutes. Turn the sandwiches over and grill for several more minutes, until they’re crisp on both sides.
Yield: 6 sandwiches, 12 servings.
Jamaican Stewed Chicken
Jamaican Stewed Chicken
5 to 6 pounds chicken pieces (your choice)
1 litre bottle catsup
2 to 3 large onions
2 to 3 medium tomatoes diced (optional)
Black pepper, to taste
Oil (for frying)
Clean chicken and place in a large bowl. Slice the onions into thick slices and separate into rings; add to the chicken. If using tomatoes, dice them and add to chicken. Add the bottle of catsup and the black pepper (at least 1 teaspoon is recommended). This dish should be spicy, but you can use less without affecting the taste. Marinate in the refrigerator for a minimum of 4 hours or overnight.
Heat oil; brown chicken on all sides, then place in a covered oven dish. Add about 1/2 litre of water to the catsup mixture, until you have a smooth, but not thick, consistency. Pour over the chicken. Bake at 325 degrees F for about 2 hours or until the chicken just falls off the bones.
This is good served with steamed rice.
Caribbean Jerk Pork Chops
Caribbean Jerk Pork Chops
1/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon vegetable oil
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)
2 1/4 pounds lean pork loin or rib chops
Puerto Rican Egg Nog
Puerto Rican Egg Nog (Coquito)
Posted by Darlene at recipegoldmine.com 12/18/2001 7:07 am
Yield: 16 Servings
2 cups water
8 (3 inch) cinnamon sticks
6 large egg yolks
3 (12 ounce) cans evaporated milk
2 cans coconut milk
3 (14 ounce) cans sweetened condensed milk
3 cups white rum (a touch less if you use 151 proof!! Burp!!)
In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature.
In a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon – about 10 minutes (DO NOT BOIL). Set aside to cool slightly.
When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve.
Jamaican Buns
Jamaican Buns
Yields 24 buns
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind
1 cup butter
3 eggs
3/4 cup milk
1 cup raisins
1 1/4 cups shredded coconut
2 egg whites, lightly beaten
Preheat oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon rind. Cut in butter until mixture is crumbly in texture. Beat eggs with milk and add to flour mixture. Blend until just moistened. Do not overmix. Add raisins and coconut and mix again – just enough to incorporate. Using an ice cream scoop or tablespoon, portion dough onto a greased cookie sheet. Brush the tops of each bun with beaten egg whites and sprinkle with sugar.
Bake for about 25 minutes. Buns should be golden brown and firm to touch.
Fried Plantains
Fried Plantains
Serve as a side dish or as a dessert.
Allow at least half a plantain per person. Leaving the skin on, cut them in half, and put them into a pan of cold water. Bring them to a boil. It should take about 15 minutes of boiling to get them to the proper degree of softness. Drain them, cool them, and cut the two halves of each in two again. Gently press them flat and saut?hem in hot butter. Drain on paper towel and serve. If you want, you can sprinkle them with powdered sugar or drizzle them with honey.
They work as a dessert or a side dish.
Baked Kidney Beans And Rice
Baked Kidney Beans and Rice (Riz et Pois Rouges)
1 medium onion, chopped
2 to 4 cloves garlic, minced
1 medium green bell pepper, chopped
2 tablespoons vegetable oil
1 cup uncooked regular rice
2 (15 ounce) cans kidney beans, drained
4 ounces fully cooked smoked ham, diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 to 1/4 teaspoon crushed red pepper
2 1/2 cups boiling water
Cook and stir onion, garlic and green pepper in oil until tender. Mix onion mixture and remaining ingredients in ungreased 2-quart casserole. Cover and bake at 350 degrees F until liquid is absorbed and rice is tender, about 55 minutes. Stir before serving.
Yields 5 to 6 servings.
Haitian Bread
Haitian Bread (Pain Ha?en)
2 packages active dry yeast
1 1/2 cups warm water (105 to 155 degrees F)
1/4 cup honey
2 tablespoons peanut or vegetable oil
1 teaspoon salt
3/4 teaspoon ground nutmeg
4 to 4 1/2 cups all-purpose flour
1/4 teaspoon freeze-dried instant coffee
2 tablespoons milk
Dissolve yeast in warm water in large bowl. Stir in honey, oil, salt, nutmeg and 2 cups of the flour. Beat until very smooth, about 1 minute. Gradually add enough of the remaining flour to make a stiff dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 50 minutes. Dough is ready if indentation remains when touched.
Punch dough down. Press into greased 15 1/2 x 10 1/2-inch jellyroll pan. Cut dough into about 2 1/2-inch squares with sharp knife, cutting two-thirds of the way through dough. Cover; let rise until double, about 30 minutes.
Preheat oven to 350 degrees F.
Dissolve instant coffee in milk; brush over dough. Bake until bread is golden brown, about 35 minutes.
Break bread into squares to serve.
Makes 24 squares.
Jamaican Beef Patties
Jamaican Beef Patties
Dough
2 cups unbleached all-purpose flour
1/2 tablespoon curry powder
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons cold water
Mix together dry ingredients thoroughly in a medium size mixing bowl. Add vegetable shortening and cold water; rub them into the seasoned flour with your fingers until you have a stiff dough. If the dough is too dry to hold together, add more cold water, 1/2 teaspoon at a time. Wrap the dough in plastic and chill it in the refrigerator for at least 2 hours.
Meanwhile, make the filling.
After the filling is made, roll out the dough on a lightly floured work surface to 1/8-inch thick. Cut the dough into circles 5 inches in diameter. This is easily accomplished by pressing the edges of a 5-inch diameter plate or bowl into the dough, and then following the outline with a sharp knife to cut the circles. Roll out the scraps and cut more circles until all the dough is used.
Assemble beef patties by spooning about 1 1/2 tablespoons filling on one side of a pastry circle. Fold the other half of the circle over the filling so the edges meet, forming a half-moon. Seal the edges by pressing lightly with your fingertips and then with the tines of a fork. Place the beef patties on a baking sheet. Brush the tops of the beef patties with the beaten egg and bake them on the upper rack of a preheated 400 degree F oven until golden brown, about 15 minutes. Remove the beef patties from the oven and transfer them to wire racks. Serve them while they are still warm.
Makes about 1 dozen.
Filling
1/2 pound lean ground beef
1/2 pound hot or sweet Italian link
Puerto Rican Pork Roast
Puerto Rican Pork Roast
1 (4 1/2 to 5 pound) bone-in pork shoulder roast
12 medium cloves garlic, peeled and left whole
1 tablespoon dried powdered oregano
1 teaspoon salt, or to taste
1/2 teaspoon freshly-ground black pepper, or to taste
1/4 cup distilled white vinegar or freshly-squeezed lime juice
2 tablespoons olive oil
Rinse pork shoulder under cold running water. Pat it dry with paper towels. Cut shallow slits with a small sharp knife all over the pork shoulder.
Make an adobo, a garlic-spice rub. Pur?the garlic with the oregano, salt, black pepper and vinegar or lime juice in a food processor or electric blender. Pour in the olive oil and blend well. You can also make the adobo the old-fashioned way by crushing the garlic, oregano and slat and pepper with a mortar and pestle, and then combining the crushed garlic mixture and the vinegar and oil.
Place pork in a shallow roasting pan, then pour the adobo over it. Rub the adobo into the pork with your fingers, forcing it into the slits. Cover the pork with plastic wrap and marinate it in the refrigerator overnight.
Roast the pork at 350 degrees F, basting regularly with pan juices, until tender, about 2 1/2 to 3 hours. Remove the pork from the pan to a carving board and let it rest for 10 minutes before slicing.
Serve the pork hot or warm, with accompaniments of your choice.
Adobo
Adobo
Adobo is used extensively in Puerto Rico to season meats and poultry before cooking. It will keep for several days in the refrigerator, and can be frozen indefinitely. This recipe makes enough to season about 10 pounds of meat.
12 whole black peppercorns
6 cloves garlic, peeled
6 tablespoons olive oil
3 tablespoons salt
2 tablespoons dried oregano
1 tablespoon red wine vinegar or lime juice
Combine all ingredients in an electric blender or food processor and process until well combined. Rub into meat thoroughly and refrigerate for several hours before cooking.
Makes about 1 cup.
Mango Preserves
Mango Preserves (Puerto Rico)
6 mangoes, peeled
4 cups water
4 cups granulated sugar
1 teaspoon vanilla extract
Combine the mangoes and water in a pot and bring to a boil over high heat. Remove the mangoes and measure 4 cups of the liquid, discarding the rest. Combine mangoes, the liquid, the sugar and the vanilla extract in the same pot and boil over moderate heat until the syrup thickens (222 degrees F on a candy thermometer). Allow to cool and serve chilled or at room temperature.
Will keep for 1 week refrigerated.
Serves 6.
Mojito
Mojito (Cuba)
This is a favorite in Cuba. Ernest Hemingway was particularly fond of it.
Juice of 1/2 lime
1 teaspoon granulated sugar
2 or 3 fresh mint leaves and 1 sprig mint, for garnish
Crushed ice
1 1/2 ounces white rum
Club soda
Stir lime juice and sugar in a tall drink glass until the sugar dissolves. Add the mint leaves, crushed ice and rum, then stir. Top off the drink with club soda. Stir again, then garnish with the sprig of mint and serve.
Serves 1.
Mofongo
Mofongo (Puerto Rico)
3 light green plantains
Vegetable or peanut oil (for frying)
4 garlic cloves, peeled
2 tablespoons olive oil
4 ounces chicharrones (cracklings)
Salt (optional)
Chopped fresh cilantro or parsley
Peel plantains by slicing off the ends and cutting 3 or 4 lengthwise slits through the peel. Soak in cold water for 10 minutes, and pull of the skin in strips. Cut crosswise into 1/2-inch slices, cutting at an angle so the slices have an oval shape. Saut?n vegetable oil until softened but not browned. Set aside on paper towels to drain and cool.
Mince or press garlic; add to olive oil and mix well.
Process cooled plantains in a food processor until barely smooth (this is traditionally done with a mortar and pestle).
Break chicharrones into bite-size pieces.
In a bowl, mix plantains, chicharrones, garlic and oil. Taste for seasoning and add salt if necessary (chicharrones may make dish salty enough). Form into egg-size balls with your hands. Serve warm, dusted with cilantro.
Makes about 20 balls.
Puerto Rican Beef Stew
Puerto Rican Beef Stew
1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins
Heat the vegetable oil in a large, heavy pot over moderate heat and brown the meat. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and simmer covered for 1 hour.
Add the carrots and potatoes and simmer 1 hour, or until the meat is tender. Add the remaining ingredients and simmer an additional 15 minutes.
Serves 6 to 8.
Puerto Rican Cheese Fritters
Puerto Rican Cheese Fritters
1/2 pound Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 tablespoons cornstarch
Cayenne pepper, to taste (optional)
Bread crumbs (for coating)
Vegetable oil for (deep-frying)
Combine the cheese, egg, cornstarch and cayenne in the bowl of an electric mixer and beat on high speed until well blended. Roll into small balls using 1 teaspoon of mixture. Coat with the bread crumbs and fry in oil heated to 350 degrees F until golden brown. Drain on paper towels and serve immediately.
Serves 4 to 6 as an appetizer.
Puerto Rican Coquito
Puerto Rican Coquito
2 cups coconut milk*
3/4 to 1 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
2 egg yolks
2 cups white Puerto Rican Rum
* Buy frozen milk in supermarket, or crack and pry the meat from a fresh coconut, add half the amount of warm water as coconut meat, place in food processor, process for 2 to 3 minutes. Let it cool and then squeeze half the mixture through cheesecloth, then second half. If you do not get 2 cups, add water to what you have to make the required coconut milk.
Put the sugar, salt, cinnamon, egg yolks and 1/2 cup of the coconut milk in a blender. Blend until sugar is dissolved. Add the rest of the coconut milk and blend again. Pour the entire mixture into an enamel pot and bring JUST to a low boil. Stirring, remove from heat and let cool.
Add rum and stir thoroughly to completely blend the flavors. Bottle and chill well before serving in very small liquor glasses with a dusting of cinnamon.
This should yield about 4 cups.
Roast Pork A La Criolla
Roast Pork a la Criolla (Puerto Rico)
Criolla (also known as Creole throughout Latin America) refers to the first generation born in a new country. This dish was probably fixed by the first generation of Spanish born in Puerto Rico, using oregano which was brought to the islands from the Mediterranean. This pork roast is traditionally made with fresh ham.
1 (3 pound) boneless pork single loin
Sancocho
Sancocho (Dominican Republic)
2 tablespoons extra light virgin olive oil
1 medium Spanish onion, chopped
2 or 3 stalks celery with leaves, chopped
1 or 2 whole chickens, washed, skinned, and cut up
2 to 3 teaspoons oregano
2 to 3 teaspoons garlic salt
2 to 3 teaspoons herb garlic seasoning
1 1/2 quarts water
2 or 3 chicken bouillon cubes
3 or 4 ears of field or yellow corn, cut in half or thirds.
3 to 5 cilantro leaves
Couple chunks of otoe or malanga, peeled and washed
Nice size piece of zapallo or calabasa, peeled and washed
Nice size piece of ?, peeled and washed
Couple chunks of yuca, peeled and washed
In large pot over medium heat, add oil, onion, and celery. Saut?or several minutes. Add chicken and about 1 or 2 cups of the water. Sprinkle oregano, garlic salt, and herb garlic seasoning. Cover and let flavors mix for about 10 to 15 minutes, stirring occasionally. Add 2 to 3 cups of water at a time, keeping the mixture at a slow boil until all water has been added. Add chicken bouillon cubes. Add corn. Cook on slow boil for about 30 to 45 minutes.
Peel the vegetables. Cut up in 2- to 3-inch pieces. Soak in water.
Skim gray foam from top of cooked chicken broth. Add cilantro leaves. Drain water from vegetables and add vegetables to chicken broth, except the zapallo (or calabasa). Stir gently. Allow soup to boil slowly. Add zapallo 5 minutes later. Allow zapallo to cook on top of mixture. Allow to boil slowly for an additional 10 to 15 minutes until vegetables are tender.
Add salt, pepper, and/or hot sauce to taste.
NOTE: Frozen sancocho vegetables may be purchased in many grocery stores. Substitute frozen vegetables, if desired, rather than purchasing fresh vegetables.
For a clear broth, once the vegetables are tender, carefully remove them from the soup; place in covered container.
For a thicker broth, allow the vegetables to continue cooking; vegetables become very soft and break apart. Zapallo will break apart very fast.
If additional broth is needed, add a can or two of chicken broth plus one cilantro leaf.
Vaca Frita
Vaca Frita (Cuba)
1 (2 1/2 pound) flank steak, cut in half
Black Bean And Bacon Dip
Black Bean and Bacon Dip (Frijoles Molidos
Cuban Sandwich
Cuban Sandwich
1 loaf Cuban Bread
Mayonnaise
Yellow mustard
1/2 pound deli ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin slices dill pickle
1/2 pound Swiss cheese, thinly sliced
Cut bread into 6 x 3-inch pieces with a serrated knife. Slice bread horizontally to open. Spread a thin layer of mayonnaise on the 4 top halves and a thin layer of mustard on the 4 bottom halves. Arrange one-fourth of the ham evenly on each of the bottom halves, then stack a fourth of the pork, 2 pickle slices and a fourth of the cheese on each. Cover sandwiches with the top halves of the bread.
Grill sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. If you do not have a sandwich press, substitute a waffle iron. Cut each sandwich in half and serve at once.
Serves 4.
Cuban Tamales
Cuban Tamales
24 dried corn husks (hojas)
2 cups corn kernels (may use frozen
Sweet Potato Bread
Sweet Potato “Bread” (Pain Patate
Cuban Bread
Cuban Bread (Pan Cubano)
1 package active dry yeast
1 1/2 cups warm water (110 degrees F)
1 1/2 teaspoons granulated sugar
2 tablespoons olive oil
1 teaspoon salt
3 1/4 to 3 1/2 cups bread flour
Vegetable oil (for greasing)
Sprinkle yeast over 1/2 cup of the warm water in a large mixing bowl. Add sugar, and let stand for 5 minutes. Stir in remaining 1 cup water, the olive oil and salt. Slowly add the flour, 1 cup at a time, and mix to make a dough. Turn the dough out onto a lightly floured work surface and knead for about 4 minutes, or until the dough is satiny and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Punch down the dough and shape it into a 12-inch long oblong loaf. Place the loaf on a lightly greased baking sheet (or one dusted with cornmeal), cover it with a towel, and allow it to rise for 30 minutes.
Brush loaf lightly with warm water. Bake it on the baking sheet in a preheated 400 degrees F oven until it is golden brown and sounds hollow when the bottom is tapped, about 35 minutes. Remove the bread and cool it on a wire rack before serving.
Makes 1 large loaf.
Hearts Of Palm In Tomato Sauce
Hearts of Palm in Tomato Sauce (Palmito Guisado)
1 medium onion, chopped
2 cloves garlic, minced
1 jalape?epper, seeded and chopped
4 ounces fully cooked smoked ham, coarsely chopped (2/3 cup)
2 tablespoons vegetable oil
1 (16 ounce) can whole tomatoes with liquid
2 tablespoons minced parsley
1 teaspoon vinegar
1/8 teaspoon pepper
2 (14 ounce) cans hearts of palm, rinsed drained and sliced 1/2 inch thick
Grated Parmesan cheese
Cook and stir onion, garlic, jalape?eppers and ham in oil in skillet over medium heat until onion is tender. Add tomatoes, parsley, vinegar and pepper; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until mixture is thickened, about 15 minutes. Stir in hearts of palm. Cover and simmer, stirring occasionally, until hearts of palm are hot, about 5 minutes. Sprinkle with cheese.
Yields 6 servings.
Corn With Okra And Tomatoes
Corn with Okra and Tomatoes
6 ears corn*
2 cups cut-up okra**
1/3 cup butter or margarine
2 tablespoons butter or margarine
3 medium tomatoes, chopped
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
Cut corn from cobs (about 4 cups). Cook and stir okra in 1/3 cup butter in 12-inch skillet over medium heat until tender, about 7 minutes. Add corn and 2 tablespoons butter. Cook uncovered until tender, 10 to 12 minutes.
Cuban Roasted Pork
Cuban Roasted Pork
1 small (3 to 4 pound) pork shoulder or loin roast
Juice of 2 lemons or 1 cup sour orange juice
4 teaspoons salt
3 teaspoons black pepper
3 teaspoons dried oregano
6 cloves garlic, minced
1 small onion, sliced
Marinate pork roast in sour orange or lemon juice for 2 to 3 hours.
Remove pork from juice. Season with salt, pepper, oregano and garlic. Place in roasting pan and cover with foil. Bake 300 degrees F for 2 1/2 hours or until internal temperature reaches 160 degrees F.
Increase oven temperature to 350 degrees F.
Remove foil and bake 15 minutes to brown meat. Remove from oven and let stand 5 to 10 minutes. Cut into 3/4-inch slices. Top with sliced onions for garnish.
Makes 6 servings.
Caribbean Honey-Spiced Chicken With Mango
Caribbean Honey-Spiced Chicken with Mango
1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalape?eppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey lemon mixture in bowl; toss to coat. Store in refrigerator.
Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
Yields 4 servings.