Aguacates Rellenos
Keys: Seafood Mexican Mexico Mex Central American
Yield: 6 Servings
Ingredients:
1 lb Fresh medium shrimp
1/4 med Onion
1 x Lime, halved
Salt
1/2 cup Olive oil
1/2 cup Lime juice
1 tbl Dry white wine
2 x Cloves garlic, mashed
1 sm Onion, thinly sliced
2 x Fresh or canned Jalapeno chiles, cut into thin
strips
1 x Tomato, chopped
8 x -(up to)
10 x Green olives stuffed with pimento, chopped
Fresh ground black pepper
Sugar (optional)
2 tsp Chopped cilantro
3 x -(up to)
4 lrg Avocados
Finely chopped cilantro for garnish
Lettuce leaves
----------------- MAYONESA DE AJO ----------------
2 x Egg yolks
3 x Cloves garlic, mashed to a paste
1/2 cup Olive oil
2 tsp Each lime juice and white wine
Method:
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a
large, flame-proof casserole dish or a large pot suitable for table
service, heat the oil and garlic clove over moderate heat until the
garlic begins to turn brown. Remove the garlic and discard. Add to the
hot oil the chicken, pork, and ham. Cook until browned evenly, about 10
minutes. Remove the chicken and set aside. To the pork and ham, add the
chopped onion, bell pepper, and garlic. Saute until the onion is
translucent and the pepper soft, about 5 minutes. Add the rice, stirring
well to absorb liquids. Stir in the tomato paste. Add the saffron water,
the white wine, and the boiling water. Add salt, about 2 tsp., and fresh
ground black pepper, about 1 tsp. to taste.
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a
large, flame-proof casserole dish or a large pot suitable for table
service, heat the oil and garlic clove over moderate heat until the
garlic begins to turn brown. Remove the garlic and discard. Add to the
hot oil the chicken, pork, and ham. Cook until browned evenly, about 10
minutes. Remove the chicken and set aside. To the pork and ham, add the
chopped onion, bell pepper, and garlic. Saute until the onion is
translucent and the pepper soft, about 5 minutes. Add the rice, stirring
well to absorb liquids. Stir in the tomato paste. Add the saffron water,
the white wine, and the boiling water. Add salt, about 2 tsp., and fresh
ground black pepper, about 1 tsp. to taste.
.
A friend is one who knows us, but loves us
anyway.*Angelique*
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