New recipes

Tuna- and Potato-Stuffed Ancho Chiles

Tuna- and Potato-Stuffed Ancho Chiles


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 1 cup distilled white vinegar
  • 1 2-inch piece canela or cinnamon
  • 1 pound red-skinned potatoes
  • 1 pound 1-inch-thick ahi tuna steaks
  • 1/4 cup chopped white onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons whipping cream
  • 1 tablespoon fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon chopped fresh cilantro
  • 4 ounces mixed baby greens
  • 1 large avocado, halved, pitted, peeled, cut into 12 slices

Recipe Preparation

  • Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.

  • Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.

  • Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.

  • Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.

Recipe by Roberto Santiba ez,Photos by Pornchai MittongareReviews Section

Chiles Rellenos

Chiles rellenos, Spanish for "stuffed peppers," are a classic recipe often found on Mexican restaurant menus. The filling usually consists of melty cheese (making them ideal for vegetarians or people abstaining from meat during Lent, for example), but actually can be almost anything. You can stuff your peppers with shredded seasoned chicken, beef picadillo, or refried beans, for example they will all be delicious.

Serve chiles rellenos with white rice or Mexican rice, pot beans, or refried beans and tomato sauce.

Click Play to Watch This Chiles Rellenos Recipe Come Together


Crock-Pot Easy Stuffed Chicken Breasts

This is a really easy chicken recipe you can make with any kind of stuffing mix you like, or make your own.

I used Stove-Top brand chicken flavored stuffing mix and added sliced green olives with pimento to the stuffing to give it a little pizzazz.

Chicken and stuffing is always a classic combination and really this frugal recipe could not be any easier to make.

Serve the chicken with a side of veggies (hint hint these Crock-Pot Green Beans with Bacon are fantastic!) or maybe just add a fresh garden salad to make this meal complete!

Equipment Needed For Crock-Pot Easy Stuffed Chicken Breasts Recipe :

  • 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
  • Knife
  • Cutting Board
  • Liquid Measuring Cup
  • Measuring Spoons

Common Questions:

Can I Use Boneless Skinless Chicken Thighs In This Recipe?

It has been our experience that trying to create a pocket in a boneless skinless chicken thigh is a bit more difficult over cutting a slit in a boneless skinless chicken breast. However, if you are able to successfully cut a pocket into a BLSL chicken thigh go for it. There shouldn’t be any real change in the cooking time.

Is It Okay To Omit The Olives?

If olives are not your thing, feel free to omit them. My family really enjoyed the flavor of the addition of the olives. So you may want to give it a try!

How Do I Know When The Chicken Is Fully Cooked?

After cooking for 4 to 5 hours in the slow cooker on the LOW heat setting your chicken should be fully cooked. You can either pierce the chicken with a knife and see if the juices run clear. Or you can use an instant read meat thermometer inserted into the thickest part of the chicken breast (without going into the stuffing). If the thermometer reads 165 ° F (74° C) your chicken is done!


Recipe Summary

  • 4 fresh poblano chile peppers
  • ½ pound lean ground beef
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • salt and pepper to taste
  • 3 eggs, separated
  • 1 cup shredded mozzarella cheese
  • 2 roma (plum) tomatoes, chopped
  • ½ cup all-purpose flour
  • 1 cup corn oil

Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.

While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.

Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.

Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.

Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.


Recipe Summary

  • 1 can (28 ounces) whole tomatoes in puree
  • 1 jalapeno chile (ribs and seeds removed, for less heat), minced
  • 2 small onions, chopped
  • 3 garlic cloves (2 whole, 1 minced)
  • coarse salt and ground pepper
  • 1 can (19 ounces) black beans, rinsed and drained
  • 1/2 cup yellow cornmeal
  • 1 cup shredded pepper Jack cheese
  • 1 teaspoon ground cumin
  • 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
  • Roasted Cauliflower with Paprika, for serving (optional)

Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish set aside.

In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water season with salt and pepper.

Dividing evenly, stuff poblano halves with bean mixture place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese cover baking dish tightly with aluminum foil.

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with roasted cauliflower, if desired.


Latino Connections

ARROZ CON POLLO (Chicken With Rice) poultry, rice
Ingredients:
4 halves chicken breast
1 qt water seasoned with next
3 ingredients Salt as required
1 whole bay leaf peppercorns as required1 cup long grain rice
4 tbsp. salad oil2 cups chicken stock
1 cup tomatoes1/2 cup chopped onions
4 cloves garlic finely minced salt and pepper to taste
1/2 cup chopped long green chiles fresh or canned

Prepare:
Poach chicken breasts in seasoned water for about 15 minutes, and allow to cool in their own broth. Set aside.
Saute rice in salad oil until golden in color, then add 2 cups chicken stock, tomatoes, onions, garlic, chiles and salt and pepper to taste. Bring to a boil. Lower heat.
Cut chicken into bite-sized pieces and arrange on top of boiling rice to form an attractive pattern. Cover and cook over very low heat for 35 minutes.
Serve on platter with hot corn tortillas and guacamole.

CARIMAÑOLAS ( appetizer, beef, pork, poultry)

Ingredients:

2 pounds yuca1 pound ground meat or
small chunks1 medium hot pepper
medium small sweet peppers
1 medium onion medium chopped
1 medium tomato medium chopped1 large egg, hard boiled oil
enough for frying salt to taste spicy to taste pepper to taste culantro to taste
Any type meat will work fine.

Prepare:
Cook the ground meat, peppers, onion, tomato and culantro (cilantro may be used if culantro is not available) for 20 minutes. Add the hard boiled egg to the meat.
Peel the yuca, wash and put it to cook in salted water until soft. Remove from pan, drain then grind. Mix 2 tablespoons of oil into the ground yuca and form into tubes about 3 or 4 inches long and 1 inch in diameter. Squash to 1/4 or 1/3 inch high. Place a spoonful of meat on each and roll back up. Make sure the ends are sealed
Fry in very hot oil, remove and drain.

Makes approximately 20 carimañolas.

CEVICHE DE CORVINA

Ingredients:

1 lb. boneless fish, preferably White Sea Bass (Corvina)
1 1/2 cups finely chopped onion 1 1/3 cups fresh lemon juice
1/2 cup finely chopped celery1/4 cup finely chopped fresh cilantrosalt to taste
1/2 hot pepper finely minced (optional)

Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high. Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator. Allow one day for fish to cook in the lemon juice and onions. Serve with crackers or saltines. CEVICHE DE CORVINA AL CURRY
This is one of my favorite recipes, try it, it's really good!1 pint Ceviche de Corvina (see recipe above, or buy prepared)3/4 cup Hellman's mayonnaise1 Tablespoon Dijon mustard1 Tablespoon finely chopped fresh culantro** or cilantro1 Tablespoon heavy cream2 to 3 teaspoons good quality curry powder

Drain all the liquid from the ceviche. Add all ingredients and mix well. Correct curry if necessary, depending on taste. Let rest at least one hour in the refrigerator and serve with "canastitas" or crackers.

** Culantro is an herb belonging to the cilantro family. It is a long green leaf with a strong flavor and aroma. If you cannot find it in your local grocer, you can use cilantro instead.

ESCABECHE OF CORVINA

Ingredients:

2 lbs. fillets of Corvina (or other white fish), boned and cut in 2-inch pieces
1/2 teaspoon garlic salt
1/4 teaspoon white pepper1/4 teaspoon paprika
1/2 teapoon curry powder1 cup all-purpose flour
1/4 cup oil3 garlic cloves,finely chopped
3 green peppers, julienned
3 medium onions, julienned
3/4 cup white vinegar
1/4 cup watersalt to taste
1 bay leafdash of paprika

Prepare:

Season the fish with the garlic salt, paprika, white pepper and curry powder. Dip the pieces in the flour and fry them in hot oil until lightly browned. Drain and place in a glass bowl or pyrex dish.
Take the fish out of the oil and add the garlic, pepper and onion slices and cook from 3 to 5 minutes. Place the vegetables in a bowl and add the vinegar, water,salt,bay leaf and paprika. Mix well. Pour this mixture over the fish and let cool. Cover with plastic wrap. Place in the refrigerator for 24 hours. Serve cold.

CEVICHE DE POLLO (Chicken Ceviche)

Ingredients:
3 lbs. chicken breasts 1 sliced onion
1/4 cup lemon juice1 Tbsp. salt1 Tbsp. sugar
1/2 cup finely chopped parsley
1/2 cup finely chopped onions2 chopped garlics
1 lb. diced fresh tomatoes2 large or 4 small green bell peppers,
diced1 cup chicken cooking liquid, strained
1 cup ketchup1 Tbsp. mustard
1/2 cup celery, choppedsalt, white and cayenne pepper

Prepare:
Place the chicken breast on a pot, cover with water and add the sliced onion, 1 tsp. salt and a dash of white pepper. If you like you can also add some chopped cilantro leaves. Let cook until the chicken breasts are done. Let cool in the liquid. Take the skin off the chicken breasts and also take out the bones. Cut the chicken meat into small cubes. Place in a large bowl or jar. Now add all the other ingredients on the list and mix well. Season with salt and pepper, add some cayenne pepper to taste too. In Latin America we prepare a lot of spicy dishes and this is supposed to be somewhat hot, but if you don't like pepper you can omit it. Also add some chopped cilantro leaves, if you like. Let this marinate overnight in the fridge and serve cold with crackers. This makes a very nice hors d'oeuvre.

CEVICHE DE GARBANZOS(Chickpea "Ceviche")

Ingredients:

3 cans garbanzo beans
1/3 cup cider vinegar
1 cup olive oil1 finely chopped onion
2 to 3 Tablespoons fresh chopped parsley
2 teaspoons dried oregano leaves3 cloves of garlic, finely minced
1 Tablespoon ketchup
3 pork sausages or "chorizos", fried and chopped (optional)
1 small jar baby corn, sliced (optional)salt and cayenne pepper to taste

Mix all ingredients in a large jar or glass bowl and cover with plastic wrap. Let stand in the refrigerator overnight. Serve cold as an hors d'oeuvre with saltine crackers.

In Panama, we serve all kinds of ceviche in little pastry cups called "canastitas" or "little baskets". They are made of short pastry dough and baked in very small individual quiche molds or mini tart molds of 1 inch diameter. Here we can buy them everywhere and they are usually sold by packs of 24. For parties we order by hundreds. If you live near a bakery shop you can maybe get them to prepare them specially for you.

CARIMAÑOLAS (Stuffed Yuca Fritters)

This is specially for the homesick panamanians out there 3 lbs. yucasalt to tasteStuffing:
1 lb. ground meat
1/2 onion1 clove garlicscallion and parsley
1 tsp. tomato paste1 tsp. worcestershire sauce1 teaspoon salt
1/8 tsp. sugar1 tsp. vinegarcapers

Boil the yuca with salt but do not allow to get too soft. Grind it and knead same with salt.
Form balls and fill each with the stuffing, shaping same into oval shape.
Then fry in very hot oil.

TO MAKE FILLING:
Season ground meat with salt, worcestershire sauce, vinegar, capers, onion, sugar, scallion and parsley. Fry in hot oil and when brown add other ingredients and tomato paste. Allow to cook on low fire until soft.

ARROZ CON POLLO (Chicken with Rice)
1 3 lb. chicken
1 1/2 teaspoon salt
1 teaspoon pepper1/3 cup orange juice
1/2 cup olive oil1 large onion1 green bell pepper3 garlic cloves
1/2 tomato puree1 lb. rice5 cups chicken stock1 teaspoon saltdash of saffron
1/2 cup dry white wine1 can green peas1 can red peppers
1/2 cup green olives
2 tablespoons capers (optional)

Prepare:

Cut the chicken into pieces and season with salt, pepper and orange juice. Let stand for 1 hour. Heat the olive oil and brown the chicken pieces. Take the chicken out of the pan and add the chopped onion, green pepper and garlic. Cook for 3 to 5 minutes and add the tomato puree. Continue cooking for some more and the chicken and the rice. Stir well and cook 3 more minutes. Add the stock, salt, green olives and capers. Cover and cook over high heat until it boils and the rice pops.

Uncover and lower heat. Pour the wine over the rice and continue cooking until the rice is completely cooked and the chicken is tender. Take the chicken out of the rice and take the meat off the bones. Return the chicken meat to the rice and stir well. Add the peas. When ready to serve, put on a serving dish and decorate with the red pepper strips. 8 servings.

TAMALES PANAMEÑOS
Ingredients:

2
lbs. fresh corn kernels
2 lbs. pork meat, cut in small cubes1 whole chicken, cut in 8 pieces
2/3 cup vegetable oil
3 Tablespoons "achiote" (annatto)
1 large green bell pepper, chopped1 large red bell pepper, chopped
2 cups chopped onions5 garlic cloves, chopped
2 lbs. roma tomatoes, chopped4 culantro leaves,chopped
1 small hot pepper, chopped finely
2 Tablespoons salt
1 cup white wine1 cup boiling water
2 Tablespoons vegetable oil

Prepare:
Soak the corn overnight in water. The next day, discard the water and replace with more fresh water, cook over moderate heat until the corn is tender. Drain and pass through the meat grinder. Add the hot water and the 2 Tbs. vegetable oil. Work well to obtain a smooth, soft dough. Cover and let rest while you prepare the filling.

Heat the oil in large saucepan and add the achiote. Cook until all the color comes out, strain the oil and discard the achiote. Return the oil to the saucepan and cook the chicken pieces until golden brown. Take out the chicken from the saucepan and add the onions, garlic and bell peppers, cook until soft but not brown. Add the tomatoes, culantro, hot pepper, salt and wine. Add the chicken and the pork. Cook slowly until the meats are tender, correct the salt if necessary. Add part of this sauce (without the meats, to the corn dough and knead until soft. Keep the meats to the side.Plantain leaves1 lb. pitted prunes2 cans red pimentos1 cup stuffed olives2 Tablespoons capersThe plantain leaves are lightly passed over a slow fire, then cut off the middle vein and pass a damp cloth over each piece of leaf. Put 2 or 3 leaves overlapping each other and then place some corn dough in the center, spreading evenly. Place a heaping tablespoon of meat, a strip of pimento, a prune, and 1 or 2 olives and more corn dough on top. Now fold over and wrap well in the plantain lead and tie with a string. Fill a pot with boiling water and put the tamales in to boil for 1 hour.

FLAN DE CARAMELO (Caramel Custard)
1 can evaporated milk3 eggs1 teaspoon vanilla1/4 cup sugar 1/2 cup sugar (for caramel)
On the upper pan of a double boiler place the sugar with 1/4 cup water to make a caramel.
Mix the milk, eggs, vanilla and sugar and pour in the caramel pan. Place over a double boiler and cover. Let cook over medium heat for 1 hour until the custard is set. Let cool completely and then place in refrigerator. Once cold turn over onto a serving dish and serve.

TRES LECHES (Three Milks Cake)

I have seen many recipes for this popular Central American dessert, but my friend Maria Elena from Guatemala swears this is the original. For the spongecake:6 eggs, separated2 cups sugar2 cups sifted all-purpose flour
1/2 cup whole milk
2 tsp. baking powder
1 tsp. vanilla extractFor the cream:1 can Evaporated Milk
1 can Sweetened Condensed Milk
1 cup whipping creamFor the topping:
3 egg whites1 cup sugar3 cups water
1/4 cup of light corn syrup, such as Karo

Prepare:
Make the spongecake: In a the bowl of your mixer place the egg whites. Beat at low speed first and then increase the speed to high until soft peaks form. Add the sugar gradually, letting it dissolve well before adding more, and beat until firm. Add the egg yolks one by one, beating well after each addition. Now mix the flour with the baking powder and add to the mixture alternating with the milk. This operation has to be done quickly or the batter will loose the lightness in it. Finally, add the vanilla. Pour this batter in a large rectangular pyrex,greased and floured, and bake for 25 to 30 minutes in a 350°oven.
While this is baking, prepare the cream. Very simple: just mix everything together in a blender and pour over the still warm spongecake.
The frosting: Place the water, sugar and corn syrup in a saucepan and let boil. Meanwhile, beat the egg whites to soft peaks. Add the hot syrup in a string and continue beating at high speed until all the syrup has been added. Beat until no longer warm. To serve the Tres Leches: Once the soaked spongecake is at room temperature you have to let it cool in the refrigerator. Then you can spread the frosting and put back in the cold. This is supposed to be served very cold. You can decorate this Cake with Silver dragées or you can also make some caramel and let some strings of it just casually over the frosting.

DELICIA DE COCO (Coconut Delight)

Ingredients:
1 spongecake 9 x 13 in.
1/2 can "Coco Lopez" or coconut milk
2 cans evaporated milk4 egg yolks
3 teaspoons cornstarch1 cup sugar4 egg whites2 cups sugarPrepare the cream: In a saucepan mix the 2 cans evaporated milk, egg yolks, cornstarch, and the sugar and let boil. Let cool for 10 minutes. Cut the spongecake in 1 inch slices and arrange a layer in the bottom of a pyrex dish. Moisten the spongecake with the coconut milk or Coco Lopez. Pour half the cream and cover with another layer of spongecake. Moisten again with the rest of the coconut milk or Coco Lopez. Pour the rest of the cream. Repeat until you finish with some spongecake. Prepare an italian meringue with the egg whites and 2 cups sugar. (see my method for Italian Meringue). Cover the cake with the meringue and refrigerate for at least 6 hours. If you like, decorate the cake with shredded coconut.
My Method for Italian MeringuePlace the egg whites and the sugar in a small saucepan. Cook over medium heat and DO NOT LET BOIL. You should test by putting in your finger and the mix should be very hot to the touch. You have to be careful that the egg whites do not cook. You can mix with a wooden spoon. Immediately transfer the mix to the bowl of an electric mixer and beat until the meringue has stiff peaks and the mixture is cool.

PIE DE LIMON (Lemon Pie)
For the crust:
2 cups crushed vanilla wafers
1 stick unsalted butter,meltedMix the crushed wafers with the melted butter and press well onto a 9 inch tart ring or pie mold. Bake at 350°F for 10 minutes and let cool.

For the Filling:
1 1/2 cups sweetened condensed milk
2/3 cup fresh lemon juice
4 large egg yolks
Beat the milk with the egg yolks and gradually add the lemon juice.
This mix will curdle slightly. Pour into baked cookie shell and bake at 350°F for 10 minutes. The center of the pie should be firm to the touch. Let cool completely. Chill. Serve with whipped cream.

Mexico - Recipes

Colombia - Recipes

Ajiaco (Bogota's Chicken and Potato Soup)

Ingredients
2 chicken breasts
garlic
onion
chicken stock
12 small yellow potatoes, cut in halves
2 ears of corn, cut in halves
8 medium potatoes, peeled and cut into 5mm slices
1 bunch scallions
1 bunch cilantro
8 table spoons guascas
1 cup heavy cream
2 Table spoons capers, drained
2 avocados, peeled, pitted and thinly sliced
Salt
Prepare:

The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 Table spoon of cream and 1 tea spoon of chopped capers on each bowl. Float the sliced avocado on top. Note: You definitively have to use guascas if you want to call your soup Ajiaco. It's not easy to get them out of Colombia, but they give this soup its characteristic flavor.

Helpful Spanish terms and items, ommonly used in cooking !

A Caballo-a folkloric expression that means a plate of rice and beans with a fried egg "mounted" on top.
Aceite con Achiote-annatto oil.
Aceite de Maiz-corn oil
Aceituna-olive. The olive most used in Puerto Rico is the manzanilla, which is a pitted green olive stuffed with pimiento.
Acelga-Swiss chard. Used to make caldo Gallego (Galician Soup).
Acerola-West Indian or Bardados cherry. This fruit is best known for its high vitamin C content. Traditionally it was used to make refresco de acerola, or acerola juice.
Achiote or Achote-annatto seeds.

Achiotera-a container used to store annatto oil with its seeds. The oil is heated every time it is needed so the seeds can release their yellow color.
Adobo-The basic seasoning combination of Puerto Rican cooking.
Aguacate-avocado
Agua de Azahar-orange blossom water. A distilled water made of orange blossoms, used to flavor traditional desserts like rice-flour stovetop custard.
Aji Caballero or Aji Picante-hot chili pepper. A hot pepper about 1 inch long. It is the only hot pepper used in traditional cooking. It is also used to make pigue, a fermented vinegar used as a condiment.
Aji Dulce-sweet chili pepper.
Ajilimojili-a traditional sauce made with garlic, peppercorns, oil, vinegar, and lemon juice. It is served with boiled root vegetables or over grilled meats.
Ajo-garlic
Ajonjoli-sesame seeds
Alboronia de Chayote-chayote salad
Alcaparra-caper. Most frequently used in alcaparrado.
Alcaparrado-a mixture of green olives, capers, and pimientos.
Alcapurria-a traditional fritter made of grated yautia (taro root) and green bananas, stuffed with picadillo. It can also be stuffed with crabmeat or chicken
Almojabana-rice-flour fritter
Amarillo-ripe yellow plantain
Anafre-portable burner. Used in the old days in place of a stove. It was usually made of a cracker-tin can, with holes added to improve the ventilation. Anafres were also made of iron and placed on top of the fogon.
Ani en Semilla-aniseed. Used mostly to prepare desserts.
Apio-a root vegetable with brown skin, yellow flesh, and a very strong starchy taste. It is used mostly to make heavy soups like sancocho and tripe soup.
Arroz-rice
Arroz Amarillo-basic yellow rice made with annatto oil, which can also be combined with meat, seafood, or vegetables.
Arroz con Dulce-Puerto Rican rice pudding. A traditional dessert made with rice, coconut milk, ginger, and spices.
Arroz con Gandules-yellow rice with green pigeon peas. This is Puerto Rico's national rice dish.
Arroz con Pollo-yellow rice with chicken
Arroz y Habichuelas-rice and beans
Asalto Navideno-Christmas caroling. Traditionally, a group of people get together and surprise a neighbor in the middle of the night with Christmas songs. They go from house to house, and at the last stop they prepare a chicken asopao.
Asopao-one of the national soup of Puerto Rico. It has a thick consistency and is derived from the Spanish paella. It is a mixture of rice, chicken, alcaparrado and recaito. Asopao can also be made with seafood, green pigeon peas, or salt codfish.
Avellana-hazelnut. Hazelnuts and walnuts are traditional Christmas nuts of Puerto Rico
Bacalao-salt codfish
Bacalaito-salt codfish fritter
Barrilito-a type of Puerto Rican rum that is 86 proof
Batata, Batata Blanca-Puerto Rican yam or sweet potato. A root vegetable with a skin that varies from pink to purple. It has a gray-white flesh and a very sweet taste. Batatas are eaten boiled, baked, or fried.
Berenjena-eggplant
Besito de Coco-coconut kiss. A traditional dessert made with fresh-grated coconut, sugar, and spices.
Bili-a mix of rum and quenepas that gets fermented. The rum is then drained and served. This is a typical drink of Vieques, and island located on the east coast of the island of Puerto Rico
Bistec-cubed steak. Used to prepare Puerto Rican pepper steak.
Bodega-Spanish grocery store
Bollo de Pan-a loaf of bakery bread
Boronia de Chayote-Chayote stew
Botana-means dip can also mean snack
Bunuelo Beignet-a fritter made with flour, eggs, butter, and sugar. It can be sweet or savory (made with Parmesan cheese)
Buñuelos-fried fritters topped with a brown sugar syrup
Buren-flat griddle. This was traditionally made of clay and used by the Taino natives to cook casabe
Butifarra-pork sausage seasoned with spices like cinnamon and anise, usually eaten for breakfast
Cabrito-young goat. Usually prepared in a stew
Cafe-coffee
Cafe con Leche-strong black coffee with steamed milk
Cafe Negro-black coffee
Cafe Puya-unsweetened black coffee
Cafe Tinta-espresso
Calabaza-West Indian pumpkin
Calamar en su Tinta-squid in its ink. Sold canned, it is used to make rice with squid
Caldero-cauldron or cooking pot. This traditional pot, made of iron or thick almuminum, is used to make Puerto Rican rice dishes.
Camaron-shrimp
Canela-cinnamon
Cana de Azucar-sugar cane
Caramelo-caramel. Made of granulated sugar used to coat the pan in which flan is cooked
Carne Vieja-dry salted beef, sold in small slabs covered with a layer of lard. It is usually prepared with scrambled eggs and onions
Casabe-cassava bread. A flat bread made with grated cassava
Cascos de Guayaba-guava shells. They are usually cooked in a sugar syrup and re readily available canned
Cazuela-a dessert casserole made of calabaza and yam
Champola-a soursop drink made with milk
Chayote-a vegetable of the squash family, also known as mirlition, vegetable pear, or christophine. It has a white or green skin and cream-colored flesh, with a somewhat bland taste.
Chayotes-can be stored at room temperature and are available year-round
Chicharron-pork crackling. Deep-fried pieces of pork skin or cut-up pieces of boneless pork shoulder. Small pieces of deepfried chicken are also called chicharron
Chillo-red snapper
China-orange
Chironja-a cross between an orange and a grapefruit
Chorizo-Mexican sausage, a common breakfast food
Cilantro-coriander, best used fresh dried
Clavo-clove
Coco Rallado-shredded coconut
Coco Seco-dry, mature coconut with a brown, hairy shell and firm white flesh
Coco Verde-green coconut, usually sold refrigerated at roadside stands. The flesh is soft and the water, which is usually sweet, can be drunk straight from the coconut shell.
Codito-elbow macaroni
Colador de cafe-cloth colander used in the old days to prepare coffee
Comino-cumin, used in salsas, to season many dishes
Conejo-rabbit. Stewed rabbit meat is eaten on holidays and special occasions like weddings or christenings
Coquito-rum eggnog. This is a traditional Christmas drink
Cream de Coco-coconut cream
Criolla-creole. This term is used to denote traditional Puerto Rican cooking.
Cuchifrito-deep-fried pork pieces sold at roadside stands. These usually consist of pig's ears, tails, stomach, ets. Cuchifrito is also the name given to the fast-food establishments on the island of Puerto Rico that serve traditional fritters to go
Culantro-is another name for recao
Dita-a bowl carved from the higuera tree. In the old days it was used to wash rice and measure beans
Domplin-dumpling
Dulce-a sweet, usually eaten as a dessert, made with yam, pineapple, or coconut
Dulce de Platano-a dessert dish made with very ripe yellow plantains cooked in red wine, sugar, and spices
Empanada-turnover. A fritter made of dough stuffed with picadillo, crab stew, or chicken
Empanadilla-small turnover
Escabeche-pickled
Fideo-noodle
Filete-beef tenderloin
Flan-custard. A national dessert of Spanish heritage made of milk, eggs, sugar, and spices
Fogon-a hearth made of three stones arranged in a triangle, with pieces of wood placed within
Fritura-fritter
Funche-Puerto Rican polenta. This has been a staple dish since the Tainos lived on the island. It used to be made with lard, but today corn or olive oil is used instead.
Galleta por Soda-soda cracker. Eaten as an afternoon snack with cafe con leche. Crushed soda crackers, known as galleta molida (cracker meal), are used for breading.
Gallina-hen
Gandinza-pork liver
Gandul-green pigon pea
Garbanzo-chick-pea
Granada-pomegranate
Grano-dialect term for rice-flour fritter on Puerto Rico's east coast, and the word for beans on some parts of the island
Greca de Cafe-Italian coffee pot used to make strong black coffee
Grosella-gooseberry. Cooked in water and sugar to make a compote
Guanime-Puerto Rican tamal. Guanimes have been a staple food since the Taino days. They are made plain, without stuffing and are wrapped in banana leave. Served with salt codfish stew, guanimes are an everyday peasant lunch
Guarapo de Cana-sugar can juice. Sold freshly squeezed at roadside stands
Guayaba-guava. Fruit with a green skin, pink flesh, and small seeds. Fresh guavas are hard to find and can be expensive. Frozen pulp and juice concentrate are easily found year-round. On the island of Puerto Rico where they are abundat, guavas are made into a paste and the shells are cooked in sugar syrup. Both are served as desserts with white cheese
Guayo-grater. Used to shred root vegetables
Guineo-banana
Guineo Maduro-ripe yellow banana. Eaten as a fruit
Guineo Manzano-apple banana. Eaten green as a vianda (root vegetable), or ripe, as a fruit
Guineo Nino-lady-finger banana. Eaten only when ripe. Dipped in flour and deep-fried, it is served as a side dish
Guineo Verde-green banana. Eaten as a side-dish starch. Green bananas are a part of the viandas family. The leaves are used to wrap guanimes, pasteles, and arroz apastelado.
Guingambo-okra
Guisado-stewed
Haba-lima bean
Habichuela-bean
Habichuela Blanca-white bean
Habichuela Colorada-small red kidney bean
Habichuela Marca Diablo-red kidney bean
Habichuela Rosada or Rosita-pink bean
Hoja de Guineo-banana leaf. Used to wrap pasteles and guanimes
Hojaldre-puff pastry
Hojas-dried corn husks used as wrappers to make tamales
Horchata de Ajonjoli-a drink made of ground sesame seeds, water, and sugar
Horno de Microonda-microwave oven
Jamon de Cocinar-smoked cooking ham
Jibaro Envuelto-lady-finger banana dipped in flour, fried, and served as a side dish
Jicama-a sweet crisp vegetable used as potatoes are used
Juey-Caribbean land crab
Kahlua-a dark rich Mexican coffee liqueur
Langosta-lobster. The lobster commonly found in the Caribbean Sea is the spiny or rock lobster. It is very hard to find on the mainland, but American (Maine) lobster can be substituted
Leche de Coco-coconut milk
Lechon-pig
Lechon Asado a la Varita-a whole pig seasoned with adobo and cooked slowly over a charcoal pit
Lechon de Mechar-beef round cut, used on the island to make pot roast
Lechonera-a stand where pit-roasted pig is sold by the pound or by the portion
Lechosa-papaya
Leren-a plant similar to a water chestnut, cultivated by the Tainos
Limber-fruit juice frozen into ice cubes and eaten as a snack. The most famous limbers are sold in Old San Juan
Limon-lemon
Limon Verde-a lime with very acidic juice, known on the mainland as key lime
Lima-lime
Longaniza-Spanish pork sausage, seasoned with cilantro, spices, and bay leaves. Used to make yellow rice
Mabi-a fermented drink made from the bark of the mabi tree. On the island this is a daily drink. On the mainland, especially in the New York area, it is available only from April to September
Maicena-cornstarch. Cornstarch is prepared as a hot breakfast cereal on the island, with milk and egg yolks. It is also used in the preparation of many custard desserts
Maiz-corn
Majarete-a rice-flour dessert made during the Christmas season, especially on Three Kings Day (Epiphany)
Malanga-a root vegetable with brown skin and white or purple flesh. It is used to make sancocho and tripe soup. It is also boiled and served with salt codfish salad
Mamey-a fruit with a rough brown skin and bright red flesh. It is mostly eaten in preserves and compotes. Fresh mamey is very hard to find, but the frozen pulp is available year-round in Hispanic markets
Mandarina-mandarin orange
Masa-corn dough used for making tortillas, tamales, enchiladas, ect.
Masa Harina-an instant corn flour
Mero-red grouper. This fish is traditionally used to prepare escabeche during the Lent season
Mofongo-fried green plantain mashed in a mortar and shaped into a ball. Traditionally it was seasoned with fresh garlic and pork cracklings. New versions are stuffed with seafood, chicken, or vegetables
Mojo-a classic sauce that originated in the coastal town of Salinas, made with olives, tomato sauce, and vinegar
Mojo de Ajo-a garlic dipping sauce served with tostones or boiled cassava
Mole-a sauce made from a paste of chiles, chocolate, spices, used to top meat entrees
Molleja-chicken gizzard stewed in tomato sauce usually served as an appetizer
Mondongo-a thick soup made with beef tripe, assorted root vegetables, and seasonings
Morcilla-blood sausage. A black sausage made from fresh pork blood and cooked rice. This is a traditional Christmas food
Name-yam. A root vegetable with brown skin and white flesh. It is used in sancocha and eaten boiled
Naranja-orange
Naranja Agria-sour orange, used mainly to prepare marinades. The white shell of the fruit is cooked in sugar and served as a dessert
Nopal-cactus, only tender young leaflets are used to make candy, mixed with various other foods such as eggs, chiles, ect., can also be eaten alone
Nuez Moscada-nutmeg
Olla-soup pot. Usually made of aluminum
Oregano Brujo-Puerto Rican wild oregano. This oregano, with its distinctive pungent aroma, grows wild on the island. It is mostly used to make sofrito. It is very hard to find on the mainland
Paella-a Spanish dish that consists of rice, saffron, chorizo and meat or seafood
Paellera-a round, shallow iron pot with two handles, used to cook paella
Pana or Panapen-breadfruit. A round fruit with green skin and white flesh that came to the island of Puerto Rico from Tahiti. When green, it is eaten as a vianda or made into chips and tostones. When ripe, it is made into a dessert custard or boiled and mashed like potatoes. Breadfruit is available only during August and September. It can be stored in the refrigerator for a day or two and can also be frozen. Peel and remove the middle seed before cooking.
Pana de Pepita-breadfruit nut. A chestnutlike seed that is generally eaten boiled.
Papa-potato
Parcha-passion fruit
Pasteles-dumplings made from shredded root vegetables, stuffed with picadillo and boiled in banana or plantain leaves
Pasta de Guayaba-guava paste. This is found in most bodegas and many supermarkets. It is used in many desserts, and as a jam
Pastel de Masa-grated assorted root vegetables stuffed with pork, olives, and raisins and wrapped in banana leaves. A traditional Christmas food
Pastelon de Platano-yellow plantain pie made of fried slices of yellow plantain, beef picadillo, and green beans
Patas de Cerdo-pigs feet. Usually prepared as a stew with chick-peas
Pegao-the crusty bottom of the rice that sticks to the pot. It is scraped and served with bean stew
Pernil de Cerdo-pork shoulder
Picadillo-a basic beef stuffing mix made of ground beef, sofrito, raisins, and olives
Piloncillo-unrefined Mexican brown sugar sold in small cone shape
Pilon-mortar and pestle. A cooking utensil traditionally used to prepare recaito. Taino pilones were made of stone. More recently they were made of wood nowadays they are usually made of aluminum or plastic
Pimiento-bell pepper
Pimiento de Coconar-Italian frying pepper
Pimiento Morron-roasted red pepper. Usually sold in cans or jars, preserved in water and salt. This is a classic garnish for rice dishes like arroz con pollp, potato salad, and asopaos
Pincho-skewered beef cubes
Pina-pineapple. The best pineapples grown on the island are from the Lajas Valley on the southwest coast. Puerto Rican pineapples are rately available on the mainland, but the Hawaian pineapples available there can be used instead
Pinole-toasted ground corn, makes a delicious drink with milk
Pinon de Amarillo-yellow plantain pie
Pionono-a fritter made with yellow plantain. The plantain is cut lengthwise and fried. It is then shaped into a cup, stuffed with beef, chicken, or crab, sealed with eggs, and pan-fried
Pique-vinegar seasoned with hot peppers, spices, and sour orange. Mostly used as a condiment
Platano-plantain
Platano Maduro-yellow plantain
Platano Verde-green plantain
Platanutre-plantain chip
Polvo de Galleta-soda-cracker meal
Pote-an empty metal can, used in the old days as a cup to drink black coffee
Presa de Pollo-chicken pieces
Punto de Nieve-egg whites beaten until very stiff (literally, "snow peak")
Quenepa-the fruit of a Caribbean tree, with green skin, pink flesh, and a large pit. The best ones are grown in Ponce, a town on the sourth coast of Puerto Rico. Quenepas are available fresh mostly during August. They are sold in bunches or packed in small plastic bags, and can be stored at room temperature.
Queso Blanco, Queso de Hoja or Queso del Pais-Puerto Rican white cheese. A lightly salted white cheese made of cow's milk. A distinctive characteristic of this cheese is that it does not melt
Queso de Papa-Cheddar cheese
Quimbombo-okra
Rajas de Chile-strips of chile
Recaito-a key seasoning in Puerto Pican cooking. It is a combination of onions, garlic, peppers, and recao or cilantro
Recao-green spiny leaf
Relleno-a fritter made of mashed potatoes stuffed with picadillo, shaped into a ball, and deep-fried. Canned corn beef is also used as a filling
Repollo-cabbage
Salchicha-Vienna sausage
Salchichon-salami. The salami used in Puerto Rico is similar to Genoa salami. Salchichon is widely available in bodegas and supermarkets
Salmorejo de Jueyes-crabmeat stew
Salsa de Tomate-tomato sauce
Sancocho-a thick soup made of assorted meats, root vegetables, sofrito, and corn on the cob, and traditionally served with plain white rice
Sangria-Spanish wine punch
Sarten-frying pan
Serenata de Bacalao-salt codfish salad. Made with salt codfish, potatoes, eggs, tomato, and avocado
Sirop-syrup
Sofrito Recaito-cooked with ham, alcaparrado, and tomato sauce. Sofrito is the base for many stews and sauces
Sopon-another name for asopao
Sorullo de Maiz or Sorullito-a fritter made ov cornmeal and shaped like a cigar, stuffed with cheese, and deep-fried. The most famous ones are made in Lajas, on Phosphorescent Bay (the same town where the island's best pineapples are grown). They are served with a sauce made of mayonnaise and ketchup.
Sorbet-sorbet
Tamarindo-tamarind
Tasajo-Puerto Rican dry cured beef
Tayote-another name for chayote
Tembleque-a stirred custard made of coconut milk and sugar (literally "shaky")
Tocino-fatback
Tomate-tomato
Tomatillos-small green tomatoes, used in soups, salsas, salads
Toronja-grapefruit
Toston-a slice of green plantain fried, smashed flat, and refried
Tostonera-the utensil traditionally used to prepare tostones. It is made of two flat pieces of wood screwed together.
Tostoneras-can be found in bodegas and supermarkets. If they are not available, smash the plantain between two pieces of plastic wrap or parchment paper.
Turron-almond nougat. A sweet eaten during the Christmas season
Uva de Playa-sea grape
Verdolagas-a common weed in the Southwest and other dry, desert regions. Purslane is another name.
Verduras-root vegetables
Viandas-root vegetables
Vinagre de manzana-cider vinegar
Yautia-taro root
Yuca-cassava, a root vegetable with hard white flesh and a rough brown skin


Thursday, January 27, 2011

National Chocolate Cake Day

Today is National Chocolate Cake Day, and to celebrate, I'm putting this lovely image in your head to sustain you while you're shoveling out from Thundersnowpocalypse 2011.

Sure, you'll probably only get a cup of hot cocoa - if you're lucky - but if you feel decadent and have a surfeit of eggs, you can whip up this dessert for yourself.

Morton's Legendary Hot Chocolate Cake

1 1/2 cups unsalted butter, at room temperature, plus more for the souffle cup
Granulated sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 1/2 cup confectioners’ sugar
3/4 cup all-purpose flour
18 fresh raspberries
6 scoops of vanilla ice cream

Preheat the oven to 350 degrees F. Generously butter six 6-ounce soufflé cups and sprinkle each with granulated sugar. Tap out the excess sugar.

In the top of a double broiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double broiler pan from the heat.

In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.

Put the confectioners’ sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.

Pour the batter into the prepared soufflé cups, leaving about ¼ inch of space below the rim. Set the soufflé cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.

Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.


Epicurious Tuna Recipes

  • Tuna, White Bean, And Red Onion Salad

Thinly sliced red onion adds flavor and color to this light tuna salad.

Editor's note: This recipe is part of a healthy and delicious spa menu deve .

A springy take on Niçoise salad, with radishes and asparagus in plac .

Frozen puff pastry makes a quick and easy crust for this modern take on piz .

A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncom .

Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to .

Dressing up jarred eggplant and canned tuna results in an incredibly lusty .

For such a rich fish, tuna is a good team player—it takes well to all .

Brik The old joke is that brik turns into a brick if the pastry (in Tunisi .

Tuna And Artichoke Cooler Pressed Sandwiches

These spicy snacks taste even better than nachos, plus the avocado and tuna .

Why you'll make it: Because it's tuna done differently, and a spicy Asian t .

Tuna Carpaccio With Watercress Salad And Balsamic .

Favas lend a fresh note here. For the most robust flavor, use tuna packed i .

Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.

You'll hardly recognize your zucchini after transforming it into both a cri .

Tired of the same old tuna sandwich? Try this mayoless version — it ju .

Sophisticated yet incredibly easy, this dish brings the flavors of Sicily t .

Fennel Crusted Ahi Tuna With Lemon A Oli Over Cous .

My mother came from a long line of New England women who cooked from scratc .

Seared Tuna Steaks With Wasabi Green Onion Mayonna .

Active time: 20 min Start to finish: 30 min

Chiles Anchos Rellenos de Atún con Papas This is more sweet than spic .


Tuna- and Potato-Stuffed Ancho Chiles - Recipes

3 1/2 ounces mushrooms, chopped

10 1/2 ounces firm tofu, chopped

2 3/4 ounces fresh whole wht. bread crumbs

Cook the spinach in a little water for 2 minutes. Drain and pat dry with paper towels. Heat oil in skillet and saute the leek and garlic for 2-3 minutes. Add the remaining ingredients except for the breadcrumbs and cook for 5-7 minutes till vegetables are soft. Toss in the spinach and cook for 1 minute. Transfer to food processor and blend for 30 seconds until almost smooth. Stir in the breadcrumbs, mixing well, and leave until cool enough to handle. Using floured hands, form the mixture into 4 burgers. Chill for 30 minutes. Heat 1 Tbsp. oil in skillet and cook the burgers for 8-10 minutes turning once.

Categories: Main dish, Vegan
Yield: 8 servings

  • 4 Artichokes
  • 1 Lemon juiced
  • 1 large Red onion peeled cut into 1-inch chunks
  • 1 small Red bell pepper seeded cut into 1-inch chunks
  • 1 large Carrot cut into 1/2-inch slices
  • 1 cup Peas (fresh or frozen)
  • 1/4 cup Olive oil
  • 2 cups Long grain rice
  • 4 cups Water
  • 2 tsp Salt
  • 1/4 tsp Black pepper
  • 3 Bay leaves
  • 3 Dried whole hot chilies
  • 8 Saffron threads -OR- 2 pinches Powdered saffron

Snap off and discard tough outer leaves from base of artichokes and trim stems.
Cut off and discard top two-thirds of each artichoke quarter heart and remove fuzzy choke inside.
As each artichoke heart is prepared, immediately place quarters into a bowl of water with juice from lemon to prevent hearts from discoloring.
Set aside until ready to add to rice.

Heat olive oil over medium fire in a large heavy pot or Dutch oven.
Add rice to oil cook, stirring constantly, until rice turns opaque.
Add drained artichoke hearts to rice, then all remaining ingredients.
Stir to mix, then bring to a boil. Reduce heat to low and cover.
Let cook without stirring or uncovering for 20-25 minutes, until water is absorbed completely.

NOTES:
If fresh artichokes are unavailable, frozen artichoke hearts may be substituted.
Fresh or frozen lima beans or fava beans may be substituted for peas, or used in addition to peas, if desired.

  • 16 ounces dried garbanzo beans
  • 3 quarts water
  • 3 tablespoons garlic -- minced (divided)
  • 1 bay leaf
  • 1/4 cup butter or margarine
  • 8 ounces fresh mushrooms
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary -- crushed
  • 1/2 teaspoon dried oregano
  • 1cup dry white wine
  • 3 tablespoons tomato paste
  • 6 turnips, peeled -- cut into fourths
  • 4 large red potatoes, peeled -- cut into fourths
  • 1 rutabaga, peeled -- cut into 1" pieces
  • 2 onions -- cut into eighths
  • 6 carrots -- cut into 2" pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup oliveoil
  • 2 x 14.5 oz cans vegetable broth
  • 1/2 cup fine dry breadcrumbs

Sort and wash the garbanzo beans place in a 6-quart Dutch oven.
Cover with water 2 inches above the beans let stand 8 hours or overnight.
Drain.
Add 3 quarts of water, 1 tablespoon minced garlic, and bay leaf.
Cook over medium high heat for 2 hours or until beans are tender.
Remove and discard bay leaf.
Set beans aside.

Melt butter or margarine in a large skillet over medium-high heat.
Add 1 tablespoon of garlic, mushrooms, and next 3 ingredients.
Cook, stirring constantly, 5 minutes.
Add wine and tomato paste, cook, stirring constantly, 2 minutes.
Add to beans.

Combine remaining 1 tablespoon minced garlic, turnips, and next 7 ingredients.
Spread into an aluminum foil lined roasting pan.
Bake at 500 degrees F for 20 minutes, stirring once.

Spoon roasted vegetables over beans in Dutch oven, pour broth over vegetables.
Sprinkle with dry breadcrumbs.
Bake at 325 degrees F for 1 1/2 hours or until vegetables are tender.

NOTES : Once the beans are cooked, the cassoulet is halfway done.
To streamline the process, cook the dried beans in a pressure cooker or cook them overnight in a slow cooker.
You could also cook the beans a day ahead and then prepare and assemble the remaining ingredients the following day.

  • 2oz rolled oats
  • 2oz pinhead oatmeal
  • 2oz mixed chopped nuts
  • 2 oz margarine
  • 1 large carrot
  • 4oz mushrooms
  • 1 large onion
  • small can kidney beans (drained)
  • 2 oz vegetarian suet
  • 1/2 teaspoon yeast extract
  • 1 tablespoon (or more!) whisky
  • 1 teaspoon (at least) freshly ground black pepper
  • juice 1/2 lemon (or 1 lime)
  • 3 teaspoons of dried mixed herbs

1. Melt half the margarine in an ovenproof saucepan / casserole.
Add oats, oatmeal and nuts and cook for 3 minutes.
Put in bowl.

2. Chop carrot, mushrooms onion and kidney beans finely (food processor very handy here!).
Melt rest of margarine, add chopped veg, and cook for another 2 minutes.
Add the rest of the ingredients, and the oat mixture.
Cook for 5 minutes.

3. Transfer to medium oven for 40 minutes.

Traditionally, serve with "bashet neeps" (mashed swede) and "mashet tatties" (mashed potatoes) and copious amounts of whisky.
Also goes well with roast onions (put in the oven 10 minutes before the haggis).
(The fat content can be reduced by halving (or removing) the suet.
If this is done, check it isn't getting too dry, and add some veggie stock if neccessary.)


MEDIA TASTING: Chaya Venice Gets A Glow Up

I moved to Venice in early 2013 and Chaya became my main stomping ground after waiting tables at The Firehouse across the street. Regularly, I’d sit at the bar alone and enjoy their happy hour specials after a shift. I could only afford one cocktail (a Lychee Martini) and one Spicy Shrimp roll at the time. Want proof? Check out these fun (and low-quality) shots from my personal Instagram page, here, here and here. When I was slumped over at the bar, I’d dream of dining in the actual dining room. I was mostly lured in by the white tablecloths since I was a child, they had embodied the word “fancy.”

Fast forward to last Monday night: I don’t live in Venice anymore and haven’t made it out to Chaya in ages. I am invited in to check out the newly renovated Chaya Venice for a media tasting and dine not at the bar, but in the proper dining room with these chairs made by Hans Wegner. With Danielle, my friend and owner of my favorite LA restaurant blog, Follow My Gut, I was excited to indulge in some nostalgia and taste items outside of the happy hour menu.

Chaya Modern Izakaya
110 Navy Street, Venice, CA 90291
http://www.thechaya.com/

The original Chaya, a family-owned teahouse called Hikage Chaya, debuted in Kamakura, Japan in the early 1600’s. After centuries of reinventions and expansions into other locations, the Chaya group eventually opened a Venice location, under founding Chef Shigefumi Tachibe in the 90’s. Current Corporate Executive Chef Yukou Kajino and Executive Chef Joji Inoue are now leading the show.

The appearance of this longtime Venice favorite had not been touched but it finally got its LA glow up and the addition of “Modern Izakaya” to its name. Changes include swapping the vibrant red exterior for a light Japanese bamboo fencing, long communal cedar tables in the lounge, and a more intimate main dining room (they swapped 25 seats for a new banquet room). Sadly, my beloved white tablecloth is gone.

I’m not sure if the glow up was necessary for me, since the only reason I hadn’t been in so long is due to proximity. I prefer the former 90’s Japanese-meets-French brassiere vibe, even if was a little dated. I think there’s fun in being formal, in eating like a “grown up.” I realize the rest of LA wants all their favorite spots to be “mod upscale-casual” so I suppose they could make everyone else happy with it.

Although I noticed some changes to the Happy Hour menu — doing away with some of their beloved sushi rolls, like the Spicy Shrimp and the Chef’s Choice — I am happy to report they did not get rid of the classics like the Lychee Martini and the Mac & Cheese. They’ve also added nigiri and sashimi to the bar menu, which I don’t recall from my Firehouse days.

A view from the Kaisen Bar

The bar now boasts a larger selection of liquors, including more tequilas and a more developed Japanese whiskey program. Although I’m not indulging in cocktails (I’m breastfeeding, so beer and wine is more my thing) I will note the specialty cocktail list is perfectly updated with drinks for beachy, Westside vibes and not overly trending. At the Kaisen Bar, similar to a Chef’s Counter, guests can dine on a set omakase menu, featuring the freshest sushi and oysters made right in front of them.

The wines are mostly California-based, with a few European options, and are perfect for pairing with the new menu items. Every dinner should begin with bubbles, so that’s how I started mine. The Schlumberger Grüner Veltliner Brut is minerally, high on effervescence and the floral notes work perfect for the Amuse Bouche and Big-Makase, a five-piece nigiri selection. The Amuse Bouche of the evening (note: off menu item that changes every day) was an ample portion of a potato stuffed with mussels in a Pommery mustard sauce. If this was any indication of how the dinner would start, I knew I was in great hands.

Big-Makase and the off menu mackerel roll

Based off image above, the nigiri in the Big-Makase is intended to be eaten starting left and working your way right. Each nigiri piece had a different sauce, starting with Maguro with a savory sauce, Hamachi with a buttery, smoky soy sauce, Sake with yuzu pepper sauce, seared Shiro Maguro with a garlic ponzu and Scallop with a plum paste. Danielle and I both agreed that while all of these were great, the Shiro Maguro (aka albacore) was our favorite bite. We tasted another off-the-menu treat, a roll of cured mackerel topped with ginger and shiso leaf. Fans of the pungent shiso leaf would love this one, since there is an ample amount in the rice, so be sure to ask if they’ll make it for you.

The next course was my favorite new dish of the evening. The Manila Clams are steamed in a green garlic broth and settle upon silky tofu. Be sure they bring a spoon, cause you’ll want to sip up that broth. Pair this one with the St. Urbans-Hof Black Label Nik Weis Estate Old Vines Riesling , since it’s a sweeter, fruity pour.

There is now a larger selection of salads and vegetables added to the menu. The Chrysanthemum Salad is a meatier options with chewy bits of bacon, enoki mushrooms and bacon vinaigrette. It’s not listed under the salads but the Grilled Octopus is a lighter dish that comes with a filling portion of green papaya salad. If you’re on a date, don’t fear this salad — it’s less garlicky, compared to others, so you can confidently kiss at the end of the night.

The octopus, braised for two hours with lemon and spices, then bincho-grilled, is charred around the edges but still maintains a marshmallow softness. Although I originally thought I’d be pairing a fuller white or even a sake with these two, server Marcel recommended the Banshee Pinot Noir , which was better since it’s a lighter, riper red, a perfect in-between.

The Pork Chop Katsu, served bone in, is crisp with panko on the outside but juicy on the inside. Since it’s a pork chop cut, it is quite thick and topped with a peanut-mole and Japanese mustard. I paired this with Arcadian Sleepy Hollow Vineyard Syrah. It’s an intense, smoky syrah, perfect for meatier dishes.

Cherry Parfait with an Earl Grey Mochi Ice Cream

I’m not much of a dessert person but the Cherry Parfait, with mascarpone cream and light chunks of brownie was to die for. Ask Danielle, I inhaled it! The Early Grey mochi ice cream on the side was herbal, creamy and melts in your mouth. Make sure to save some of the syrah for this one, especially after it aerates even more.

The new menu is delicious, thoughtful and very modern, to match the new esthetic.

Thanks to Lawrence Moore and Associates for setting up this media tasting.

Although this dining experience was comped by Chaya Venice, all thoughts and opinions expressed are my own.


Watch the video: Pokud máte brambory a tuňáka, můžete připravit tuhle rychlou a chutnou večeři! Chutný TV (October 2022).