Pollo al sale – chicken cooked in salt

Ingredients

3 lb chicken
1 clove garlic, unpeeled
1 sprig fresh rosemary
2 lb coarse grained salt

How to prepare

Preheat the oven to 300 degrees. Place the garlic and rosemary in the cavity of the chicken. Use a terra cotta casserole. Make a 1″ layer of the salt in the bottom of the casserole. Place the chicken on the layer of salt. Pour the remaining salt over the chicken so that it is completely covered. Place the lid on the casserole. Place the casserole in the oven. Bake for 10 minutes. Increase the oven temperature to 400 degrees. Bake for 1 1/2 hours. Remove the casserole from the oven. Uncover. Let rest for several minutes. Use a wooden mallet to crack the solid white crust of salt. Remove the salt crust. Transfer the chicken to a serving dish. The chicken should be golden and the skin should be crisp. Brush off any loose salt. Serve immediately. Yields 4 servings

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Zucchini coriander soup

Ingredients

1/2 cup chopped onion
2 tbsp olive oil, (28 ounce can)
3/4 lb zucchini, cut into 1/2″ pieces
1 1/2 cups chicken broth
1 1/2 cups cilantro, fresh, chopped.
2 tsp lemon juice

How to prepare

In a lg saucepan cook the onion in the oil over med low heat stirring until softened. Add zucchini and salt and pepper to taste. Cook covered, stirring occasionally for 4 minutes. Add broth and 1 1/4 cup water and simmer covered for 10 minutes or until zucchini is tender. Remove pan from heat and add coriander and let cool. Puree in processor in batches, transferring to bowl. Add lemon and salt and pepper to taste. Serve room temperature or chilled. 4 cups or 4 servings. Gourmet magazine – 6/90

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White chocolate cappuccino mousse

Ingredients

3/4 cup heavy (whipping) cream, scalded
6 oz (1 cup) white chocolate chips
1 large egg, room temperature
2 tsp instant espresso coffee powder, dissolved in 1 tbsp boiling water

1/2 tsp ground cinnamon
1/2 tsp orange extract
1 tsp pure vanilla extract
1/3 cup heavy (whipping) cream
optional garnish: whipped cream, cinnamon and chocolate coffee beans

How to prepare

1. In a blender or food processor, add half the scalded cream, white chocolate, egg, espresso, cinnamon, orange extract, and vanilla extract.
2. With machine running, slowly pour in remaining scalded cream. Blend at high speed for 2 minutes, or until chocolate is melted and smooth.
3. Chill for about 15 minutes.
4. Beat the 1/3 cup heavy cream into stiff peaks. Fold into cooled white chocolate mixture and spoon into glass coffee mugs or dessert glasses. Chill for several hours.
5. Before serving, garnish tops with whipped cream, a sprinkle of cinnamon, and chocolate coffee beans, if desired.
Makes 4 servings.
Prepared 1/19/95 by edwina gadsby, one of five finalists in our great american dessert contest. From: mike n maty

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Sausage And Cornbread Pie

Ingredients

1 lb bulk pork sausage
1 cup chopped onion
1 clove garlic, crushed
28 oz can tomatoes, undrained
4 oz can chopped green chiles
1 cup frozen whole kernel corn (undrained)
1 cup frozen whole kernel corn
1 tsp chili powder
1 cup yellow cornmeal
2/3 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1 egg, beaten
2/3 cup milk
1/4 cup vegetable oil

How to prepare

Cook sausage, onion, and garlic in a lg skillet over med heat until meat is browned, stirring to crumble meat; drain. Add tomatoes, chiles, corn, and chili powder; simmer 20 min.. Spoon mixture into a lightly greased 8 square baking dish, and set aside. Combine cornmeal, flour, baking powder, salt and sugar in a med bowl, mixing well. Combine egg, milk, and oil in a sm bowl; add to dry ingredients, stirring just until moistened. Spread cornmeal mixture evenly over sausage mixture. Bake in 375

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Caribbean hot pepper sauce

Ingredients

1/4 to 1/3 lb small fresh hot red peppers
1/2 cup dry sherry
1/2 cup good brandy
1/2 cup strained fresh lime juice
1/2 tsp salt
1/4 tsp ground cayenne pepper, optional

How to prepare

Rinse and drain peppers; cut off and discard stems. Slice peppers roughly in a food processor. Chop peppers; gradually add sherry and brandy, continuing to run machine until it produces a rough puree. Add lime juice and salt; add ground hot red pepper if fresh peppers used are fairly mild. Scrape mixture into a clean, dry pint jar. Cover top with square of nylon net or two layers of cheesecloth held in place with band portion of canning lid. Set jar in warm spot and allow to ripen and swap flavors for two or three weeks, giving it a gentle shake now and then. Taste sauce and add more ground hot red pepper if needed. Pour sauce into processor and puree again, this time making as smooth as possible. Press sauce through a very fine-meshed sieve, then funnel into a bottle suitable for table use. Cap sauce tightly and store in refrigerator (hotness will keep longer) or cupboard. It separates somewhat as it stands, so shake it before use.

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Grilled chili-rubbed flank steak

Ingredients

2-lb flank steak, well trimmed
Kosher salt
Freshly ground black pepper
1 to 2 tbsp chili rub
Lime wedges

Chili rub:
1/4 cup chili powder
1/4 cup oriental sesame oil or good quality olive oil
2 tbsp fresh lime juice
2 tbsp soy sauce
1 tsp minced garlic

How to prepare

Pat the flank steak thoroughly dry with paper towels sprinkle both sides of the Steak with salt and pepper using your fingers, press the chili rub into both sides Of the flank steak wrap the steak well and refrigerate for at least 4 hours or up to 2 days the longer the steak marinates the more intense the flavor remove the flank Steak from the refrigerator 1 hour before grilling Set up the grill, light the coals, and place the grill 4″ above them when the coals Are ready, place the flank steak on the grill and cook, turning once, until done, 12 To 15 mins for rare, 15 to 20 mins for med let the meat rest for 5 mins before Slicing slice the flank against the grain (it’s very easy to see) into thin strips, Holding the knife at an angle to the cutting surface serve warm, accompanied by lime Wedge.
Chili rub:
Combine all the ingredients in a sm bowl and stir until well blended transfer to A sm lidded container and store in the refrigerator for up to 1 month

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Pineapple salsa

Ingredients

20 oz crushed pineapple with juice, canned or fresh 1/2 cup minced red bell pepper 1/4 cup minced green bell pepper 1 tbsp minced green onion 2 tsp each minced cilantro and jalapeno 1 tsp grated lime zest optional: 1 cups peeled, seeded ripe tomato optional: olive oil, fresh lime juice

How to prepare

Drain 1/2 cups of juice from pineapple a reserve for other use. Combine all ingredients, cover and refrigerate for 2-4 hours. Serve at room temperature or slightly chilled. Spoon over chicken or fish or tacos or use as dip for chips. Makes about 2 cups, more if tomato is used.

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Red potato salad

Ingredients

5 lbs. Red potatoes, cooked & peeled
1 dz hard boiled eggs, chopped
1 onion – chopped
1 jar vlasic dill pickles – chopped
1 tsp celery seed
4 oz sour cream
1 qt best foods mayonnaise
Salt & pepper to taste

How to prepare

Slice or cube cooked potatoes, add all ingredients and mix. Let cool in refrigerator for several hours before serving. It gets better the longer it sits. Use a huge bowl, it makes a lot!

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Deviled shrimp

Ingredients

1/2 cup butter, room temperature
4 anchovy fillets, drained and minced
2 cloves garlic, pressed
1 1/2 tsp dijon mustard
1 1/2 tsp tabasco sauce
1 1/2 tsp worcestershire sauce
1/4 tsp salt

40 lg shrimp, uncooked, peeled & deveined
1/4 cup fresh parsley, minced

How to prepare

Using the back of a spoon, mash butter, anchovies, garlic, mustard, tabasco, worcestershire, and salt in a small bowl. Preheat broiler. Place shrimp in a single layer in a large baking dish. Spread butter mixture over shrimp. Broil shrimp without turning for about 5 minutes or until cooked through. Sprinkle with parsley and serve. Serves: 8

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