3 cups of corn flour (Maseca)
1 cup of vegetable oil (I use Olive oil or Corn oil)
7 cups of broth (pork or chicken)
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2 lbs. of pork ribs (cut in 1X1 inch) or chicken meat
7 cups of water
salt to taste
1 head of garlic, peeled
2 red bell peppers
6 roma tomatoes
2 bunch of scallions
2 onions
1 cilantro bunch
1 tablespoons whole peppercorns
2 bay leaves
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banana leaves (boil for 1 hour)
parchment paper
cotton twine to tie the tamales
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1/2 cup raw rice (soak in water for 2 hours)
pork or chicken meat
chopped potatoes
garbanzo beans
green olives
capers
raisins
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1. cook the pork or chicken in 7 cups of water; add the remainder ingredients. boil for 1 hour.
strain and cool. add the garlic and tomatoes to the blender and add some broth; blend until puree and add to the broth. set aside.
2. in a large pot mix the corn flour, the broth; mix very well to ensure there are no lumps. add the oil; mix well and cook over medium heat stirring constantly until thick. once it cools it will be very thick.
3, i use both; banana leaves and parchment paper. but if banana leaves are not available parchment paper is fine.
4. if you are using banana leaves, rinse them in hot water and clean them by using paper towels.
5. cut a piece of parchment paper; place two banana leaves on top.
6. add masa, top with the raw rice, place meat, add potatoes, garbanzos, olives, capers, raisins.
7. roll up and fold at each end. tie with twine.
8. in a steamer, add two inches of water; place the tamales and steam for 4 hours.
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Lentils and Chard Stew
2 tablespoon olive oil
4 garlic cloves, finely chopped
1 medium onion, finely chopped
3 celery sticks, including leave, finely chopped
1 tomato chopped
1 medium green bell pepper, chopped
1 cup lentils, rinsed
1 brunch, chard green or red, vein removed, rinsed and chopped
1 teaspoon smoked paprika
1 can of low sodium, low fat chicken broth
to a pot add olive oil, immediately add the garlic and let it cook slowly as the oil gets warm, about two minutes; add the onions, celery, bell pepper, tomato, add a touch of salt (I cook with very little salt) and cook for 10 minutes, stirring. add the smoke paprika, lentils and chicken broth. stir, wait until it simmers, cover and cook for 10 minutes. add the chopped chard, cover and cook at low heat for 20 minutes longer.
serve in individual bowls, sprinkle extra virgin olive oil and freshly grounded Parmesan cheese. garlic french bread is a great companion. serves 4.
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Roasted Shrimp in the Shell
I made this dish for my friend Rebecca Gruen and she liked it.
12 large shrimp
The juice of 1 lime
The juice of 1 lemon
2 tablespoons of olive oil
2 garlic cloves crushed, use the garlic crusher
½-teaspoon red pepper flakes
½-teaspoon salt
Rinse the shrimp and dry with a paper towel.
In a bowl, mix the rest of the ingredients – add the shrimp, using your hands, toss well. Set aside for 30 minutes.
Set the oven at 400 degrees – cover with foil a cookie sheet, place the shrimp and bake in the oven for 5-7 minutes or until they turn pink – serve with pasta or a salad.
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Pasta Medley
We love pasta – our favorite brand is Dream Fields, though it is low carb pasta it is very tasty. For this recipe, you can also use zucchini, eggplant and fennel.
2 garlic cloves, finely chopped
3 roasted roma tomatoes, peeled and crushed
1-tablespoon tomato paste
2 tablespoons of fresh chopped Italian parsley
1 bag of frozen artichoke hearts, thawed – if you cannot find frozen, use canned
1 container of your favorite sliced mushrooms (I use baby bella)
Salt and pepper to taste
3 tablespoons fresh chopped basil
Add olive oil to the skillet – add the garlic and turn on the low heat; as the oil gets warm it will slowly cook the garlic, this prevents the garlic from burning – stir and cook for about two minutes. add the tomatoes, tomato paste and Italian parsley, cook for a couple of minutes; add the artichokes and mushrooms. cover and cook for 15 minutes. Remove from heat add the fresh basil, stir and cover. Mix with your favorite pasta; serve with freshly grated parmesan cheese and your favorite salad.
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Once upon a time, I wanted to cook something different.
I bought two lamb arm chops (with the bone marrow, which I love), some beautiful/fresh escarole and this is what I came up with:
Lamb Chops
2 lamb arms chops
1 tablespoons olive oil
2 tablespoons flour
Pinch of salt and pepper
2 garlic cloves, finely chopped
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 teaspoon of paprika
1-teaspoon dry thyme
1 bay leaf
1 cup of beef consume
1 cup of good quality red wine (one you would drink)
1 bunch of escarole, rinsed and chopped - or chard if you cannot find escarole
Mix the flour with the salt and pepper.
With a paper towel dry the lamb chops and cover with the flour.
In a Dutch oven, in hot oil, brown the lamb chops on both sides. Remove the chops and set aside (I use the lid to avoid another dirty dish). Reduce the heat to medium and add the onions, garlic, bell pepper, stir and cook for 10 minutes; add the wine, thyme, paprika and bay leaf; stir very well. Return the chops to the pot and add the beef consume. Bring to simmer, cover and cook for 45 minutes. add the escarole; cover and cook for 15 minutes longer.
Serve with garlic-mashed potatoes, French bread and a glass of your favorite red wine.
In my house, I serve mashed potatoes when I think it is the right accompaniment.
This is my favorite way of making mashed potatoes. I normally use very little salt.
Garlic Mashed Potatoes
2 garlic cloves
2 medium size Yukon or your favorite potato, peeled and cut in small cubes
Enough water to cover
Pinch of salt
½ stick of butter
2 tablespoons of sour cream
2 tablespoons of heavy cream
Place the potatoes and garlic cloves in a pot; add enough water to cover. Cook at medium heat, uncovered, until tender. drain and keep the potatoes in the same pot. Add the butter, sour cream and heavy cream and mash with the hand electric mixer at low speed until everything is well incorporated and the potatoes are completely mashed. Add salt and pepper to taste.
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I followed this method and the result was amazing. Phil and Claudia rave about it.
Pico de Gallo/Salsa
The juice of 1 lime
1 medium onion, finely chopped
4 roma tomatoes, seeds removed, finely chopped
½ bunch of cilantro leaves, finely chopped
2 roasted chiles serranos, peeled and finely chopped
Salt & pepper
Star by placing the cilantro leaves in the sieve; rinse thoroughly. Set aside.
Roast chiles in the toaster/oven, at 400 degrees for 5-10 minutes. Peel and finely chop the chiles.
In a glass container, mix the onions with the limejuice
Sprinkle with a little salt & pepper
Add the chop tomato on top of the onions
Sprinkle with a little salt and pepper
Place the chopped cilantro on top of the chopped tomatoes
Add the chopped serranos
Cover with plastic wrap – let it rest for 10 minutes – stir well and add more salt if needed.
Cover again and let it rest for 45 minutes. Serve with your favorite chips.
Roasted Tomato Salsa
6 roma tomatoes, roasted, peeled and crushed
1 medium onion
1 bunch of cilantro leaves, thoroughly rinsed
3 roasted jalapenos, peeled and chopped
Salt and pepper to taste
Place the crushed tomatoes in a glass bowl.
Add the onion, jalapenos and cilantro leaves to the food processor.
Use the chop option, and chop as fine as possible, but not to a paste.
Add the onions/cilantro/jalapenos mix to the crushed tomatoes
Add salt and pepper to taste
Cover and let it rest at room temperature for 1 hour.
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Desafortunadamente a John no le gusta el arroz salvaje, razon por la cual no lo hago en casa. Pero cuando se presenta la ocasion aprovecho para hacerlo; es diferente, delicioso y muy facil para preparar. Recien lo hice para la despedida de soltera de mi sobrina, Lourdes del Carmen Urcuyo.
ARROZ SALVAJE
1 taza de arroz salvaje
3 tazas de caldo de pollo
3 dientes de ajo
1 hoja de laurel
El jugo de un limon
2 cucharadas de aceite de oliva
En un pedazo de cheese cloth coloque los dientes de ajo y la hoja de laurel, enrollar bien y hacerle un nudo; esto facilitara sacarlo de la olla.
Coloque el arroz en un colador, enguagar muy bien con agua fria.
En una olla ponga el caldo de pollo y el jugo de limon a fuego alto.
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Una vez que empieze a hervir, agregar el arroz y los ajos; revolver. Tapar y cocinar a fuego bajo aproximadamente por 1 hora. si el liquid no se consumio totalmente, escurrirlo bien. agregar el aceite de oliva; revolver bien y servir. Sirve 6 personas.
El arroz salvaje es tambien excelente para rellenar el pavo o para hacer ensaladas.
1 cucharada de aceite de oliva
1 diente de ajo picadito
1/2 taza de cebolla blanca picada
1/2 taza de chile dulce verde picado
2 cucharadas de cilantro picadito
1/2 taza de arroz
1-1/2 taza de frijoles enteros
1 taza de caldo de frijoles
2 cucharadas de salsa de tomate
1 cucharadita de salsa perrins
1/2 cucharadita de vinagre
en una cacerola fria la cebolla, ajo y chile dulce y cilantro; freir por 5 minutos. agregar el arroz y freir por 5 minutos hasta que este un poco dorado. agregar el caldo de frijoles, frijoles, salsa de tomate, salsa perrins y vinagre. tapar y cocinar a fuego bien bajo por 20-30 minutos.
lo sirvo con tortillas de maiz recien hechas, si yo las hago, aguacate y queso cotija rallado.
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IRMA'S FRESH CRANBERRY SAUCE
1 - bag 12 oz fresh cranberries
1/2 cup freshly squeezed orange juice
1/2 cup of water
1/2 cup of sugar
1/2 cup of brown sugar
pinch of salt
1 cinnamon stick
1 teaspoon grated orange rind
2 tablespoons of grand marnier
mix the oj, water, sugars, salt, cinnamon stick, orange rind in a saucepan; cook over medium high heat, bring to boil and add the cranberries. cook until the cranberries pop, approximately 20 minutes; add the grand marnier, cook 5 minutes longer. cool, remove the cinnamon stick and refrigerate until ready to serve.
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