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By Sherry Boyd Specific information about some of the recipes or ingredients is found in the articles listed at the bottom of this page.
Patacones (Fried Green Plantain) 3 green plantains Peel plantains and cut into ½ inch slices. Fry in hot oil until golden. Place on cutting board and smash the slices with a glass bottle or rolling pin. Sprinkle with salt and return to pan to fry again. Fry until crispy. Drain on paper towels and serve immediately. Ketchup is optional! 6-8 Servings. Tentacion (Candied Plantain "Temptation") 3 large ripe plantains Hit the plantains on all sides with a wooden spoon to soften. Peel and cut into 5 pieces each. In a large skillet, melt butter and oil on high heat; add plantains. Fry until brown. Combine sugar, vanilla, cinnamon and water. Reduce heat to low and pour liquid over plantains. Continue cooking until the liquid thickens, about 15 minutes. 4-5 Servings. Chicha de Papaya (Papaya Fruit Drink) 2 cups cut up papaya (peeled and seeded) Blend thoroughly in blender. Pour in a pitcher and add 2 sups sparkling water, ginger ale or 7-Up. Serve over ice and enjoy! Arroz con Pollo (Rice with Chicken) 2 large chicken breast halves Cook chicken with one-half of the chopped onions, one-half of the green bell pepper, salt and 4 cups water. Cook until tender. Let cool. Strain broth and add enough water to make 5 cups broth. De-bone and shred chicken. Set aside. Heat oil with achiote spice in a large pan; sauté remaining chopped onion and green bell pepper until tender. Add rice, carrots, olives, capers, raisins, Worcestershire sauce, salt and the 5 cups of broth. Cover and cook until rise is tender, 25-30 minutes. Stir in peas. Keep on low heat until ready to serve. Garnish with cilantro. Makes 8 servings. [Achiote spice substitute: Mix 1½ tablespoons paprika, 1 tablespoon white vinegar, ¾ teaspoon dried oregano, 1 minced garlic clove, and ¼ teaspoon ground cumin.] 1 stewing hen (2-1/2 lb), cut in serving pieces Put chicken pieces into a stock pot with 2 quarts of water. Add onion, cilantro, oregano and green pepper. Cook for 1 hour. Add salt to tasted. Add ñame, cook until ñame is tender. Add corn last 15 minutes of cooking. Served with steamed rice on the side. Serves 5 to 6 people. Tortilla de Maiz con Queso Blanco (Corn Tortilla with Farmer's Cheese) 2 cup masa (corn flour) Mix together all ingreditents and form into disks 1/2 inch thick and about 3 inches in diameter. Fry in oil on both sides until slightly browned. Serve. 2 lb. yucca Boil yucca until tender. Mash as you would mash potatos. Meanwhile, cook all other ingredients except egg for about 20 minutes. Remove from heat. Add egg. Take 2 tablespoons of yucca and form a ball. Flaten to a circle. Add a tablespoon of meat mixture and form yucca around it and shape into a 3-4 inch roll. Try in oil until lightly browned.
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