Recipe of the Month
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3 Lb of chicken (thighs work well)
1/2 cup extra virgin olive oil
4 Cloves of garlic
1 Lime
1 Medium size onion, chopped
1 Medium size green pepper, chopped
1 1/2 cups of white rice
1 cup of tomato sauce
1/2 cup dry white cooking wine
1 can red pimentos, cut into strips
3 cups of chicken broth
1/4 Tsp dry saffron
1 Tsp of cumin
1 can or bottle of beer
2 red pimentos for garnish, cut into strips
1 small can of sweet peas (drained)
Salt and fresh ground pepper to tasteWash the chicken, and dry. Season with salt, pepper and the juice of a lime. Cook over medium heat in a large heavy casserole, heating half of the oil until fragrant. Brown all the pieces for about 6 to 8 minutes. Remove the chicken and set it a side. Add the rest of the oil to the casserole and cook onion, bell pepper and the garlic, stirring until the onion is transparent, about 6 to 7 minutes. Add the tomato sauce, pimentos, bay leaf and cumin. Let them cook for 5 minutes, stirring. Add the wine, beer and chicken and cook for another 5 minutes, stirring constantly. Add the chicken broth and bring to a boil. Add the rice and adjust the seasonings (it should be a bit salty to the taste. Bring to a boil over medium/high heat. Reduce heat and cook on medium/low heat without disturbing for about 20 or 25 minutes (until most of the liquid has being absorbed). Remove from heat. Add 3/4 cup of the peas and cover. Cook for another 15 to 20 minutes on low heat. Add the rest of the sweet peas and pimentos to garnish. Serve hot.
8 Large Eggs
1/2 lb baked ham finely chopped
1/2 cup sweet peas, from a can, drained
1 small green pepper, finely chopped
1 small onion, finely chopped
2 cloves of garlic, finely chopped
1/2 cup tomato sauce
1/2 cup of red pimentos, drained
2 Tbsp of sherry wine
1/4 Cup Extra Virgin Olive Oil
1) Tbsp of melted butter
Salt and freshly ground pepper to taste
Preheat oven to 375. In a big skillet heat the oil until fragrant. In low heat, cook the onion, green pepper and garlic until tender for 8 minutes. Be careful not to burn them.
Add tomato sauce, pimentos (save a strip for garnish), and sherry wine. Cook for another 10 to 15 minutes until thickened. If necessary cook longer. The sauce should be thick.
In 4 oven proof au gratin dishes, put oil to coat them slightly. Divide the tomato sauce evenly among the 4. Break the eggs adding 2 to each saucer. Top them with the ham, butter and sweet peas. Bake until the eggs are white and the yolks still soft. Sprinkle with salt and pepper. Garnish with remaining pimento strips.
Serve immediately in the au gratin dishes.
2 1/2 Lbs of Flank Steak (cut in halves)
2 Bay Leaves (whole)
1 Large carrot cut into slices or cubes (about 1/2 inch wide)
2 Large Onions, cut into slices
2 Cloves of Garlic, finely chopped
1 Tsp of dried Oregano
1/2 Tsp of ground Cumin
1/2 Green Pepper, cut into slices
1/2 Cup of Sherry wine
2 Tbsp of Extra Virgin Olive Oil
1 Can of Tomato Sauce
1/2 Cup of Sweet Peas (best to use frozen peas, thawed)
1/2 Can of red pimentos, sliced
Salt and freshly ground Black Pepper to taste
In a large saucepan, boil meat in enough water to cover the ingredients about 2 inces. Add bay leaves, carrots, one large onion, oregano. Cook for about 1 1/2 hours.
Drain and let cool. Reserve the stock. Cut the meat in 2 inch strips so it will be easier to shred. Begin to shred the meat strips as fine as possible.
In a large skillet, sautee the other onion, green pepper and garlic in the olive oil. Cook until onion looks translucent. Add sherry wine, tomato sauce and cumin. Cook for 15 minutes on medium heat. Add the shredded meat, 1 cup of meat stock, red pimentos, sweet peas, salt and pepper. Continue cooking on medium heat for another 1/2 hour.
Serve with white rice.
2 Cans of black beans with the liquid (prepared without seasonings)
2 Cups of dry long grain white rice
2 Slices of bacon
1 Large onion finely chopped
1 Green Pepper, finely chopped
2 Cloves of Garlic, finely chopped
1 Bay Leave (whole)
2 Tbsp of Extra Virgin Olive Oil
1/4 Tsp of Cumin powder
1/4 Tsp of Oregano powder
1/2 Cup of cooking wine
4 1/2 Cups of water
Salt and freshly ground black pepper to taste
Start with a large skillet. Cook the bacon until is done, about 8 minutes on medium heat. Add onion, green pepper, and garlic cook until the onions are translucent, approximately 6 minutes. In a large saucepan, add the water, the beans and add the rest of the ingredients. Bring to a boil. Reduce heat and cook over low-medium heat until all the water has been absorbed and the rice is cooked, about 15 to 20 minutes. Let stand for 5 minutes and serve.
3 or 4 Lbs. Chicken breast and thighs (skinless)
3 Cloves of Garlic
1 Large Onion, thinly sliced
1/4 Tsp of ground Cumin
1/4 Tsp of ground Oregano
1 Medium size Green Bell Pepper, cut into thin strips
1/2 Cup spanish pitted Olives, stuffed with red pimentos
3 Tbsp Extra Virgin olive oil
1 Can of Tomato Sauce
4 Medium size red potatoes, cut in quarters
1/2 Cup of Sherry cooking wine
1/2 Cup Chicken broth
1 Cup of Water
1 large carrot cut in 1 inch pieces
Salt and freshly ground black pepper to taste.
Start by washing the pieces of chicken, pat them dry and season with salt and pepper. In a large skillet, heat the olive oil until fragant. Brown the chicken a few pieces at a time, then transfer to a plate.
For the sofrito, add onion, pepper, and garlic. Lower the heat and cook until they are soft, not browned. Add the pieces of chicken, tomatoe sauce, sherry wine and the rest of the seasonings. Cover over medium heat for 10 minutes.
Add the stock , water and potatoes. Cover and cook in low medium heat for about 45 minutes, stirring frequenly to prevent sticking. Add the olives and stir. Adjust the seasonings as necessary to taste.
Serve with white rice.
