Greek Baked Fish
Ingredients:
4 pieces of aluminum foil
4 orange roughy filets, rinsed and patted dry
12 tomato slices (1/4-inch thick)
8 pitted black olives
4 teaspoons melted butter
4 teaspoons crumbled feta cheese
4 teaspoons lemon juice
4 sprigs fresh dill
4 fresh basil leaves
Method:
Cut pieces of foil large enough to hold fish with enough
extra space to bring edges together to seal fish completely. Spray center
of foil with cooking spray; place each fish filet on greased section of a
foil square. Fold any thin section of fish under to make filet an even
thickness. On each fish filet, place three tomato slices and two sliced
olives; drizzle each with one teaspoon butter and sprinkle evenly with one
teaspoon cheese and one teaspoon lemon juice; and top with one sprig dill
and one basil leaf. Bring sides of foil up and fold edges together to seal;
close foil ends tightly. Place foil pouches seam-side up on baking sheet.
Bake at 350 degrees for ten to twenty minutes or until fish flakes with
fork. Open top of foil to serve.
---
Fusilli with Herbed Ricotta & Grape Tomatoes
Ingredients:
Salt
1 cup part-skim ricotta cheese
1 tablespoon fresh oregano leaves, chopped
1/4 cup grated Pecorino Romano cheese (plus additional cheese to pass)
1/4 cup fresh basil leaves, packed and chopped
12 ounces fusilli or corkscrew pasta
1 pint grape tomatoes (2 cups)
Method:
On high heat large covered saucepot of salted water to
boiling. Meanwhile, in small bowl combine ricotta, oregano, 1/4 cup Romano,
& half of basil. Add pasta to boiling water and cook as label directs,
adding tomatoes when three minutes of cooking time remain. Reserving a
fourth cup of the pasta cooking water, drain pasta and tomatoes; return to
pot. Add reserved cooking water to ricotta mixture and stir into pasta and
tomatoes. Toss with remaining basil. Serve with additional cheese if you
like.
---
Fruit Ice Cream
Ingredients:
1 1/4 cup frozen mixed fruit
1/2 cup all natural plain yogurt
1 tablespoon honey
Method:
Mix all ingredients in a food processer until well blended
& serve Immediately. Serves four.
---
Enchiladas
Ingredients:
20 white flour fajita tortillas
1 can enchilada sauce
1 can diced green chilies
1 can chopped olives
1 1/2 cup sour cream
1/2 cup chopped roasted red peppers
4 cups cheddar and Monterey jack cheese halved
1 cup cooked chicken, chopped
Or
2 hard boiled eggs, chopped
Method:
Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch
baking pan. In a large bowl combine sour cream, chilies, olives, roasted
red peppers, half the mixed cheeses, and chicken or eggs. On each tortilla
place a small amount of enchilada sauce and about a tablespoon of sour
cream mixture (more if desired). Then fold over each tortilla shell to seal
& place in the greased baking pan. When baking pan is full, pour
remaining sauce over the enchiladas. If you like more sauce, use another
can. Top with remaining cheese. Bake for twenty-five to thirty minutes or
until cheese is bubbly and enchiladas are heated through. Let dish stand
for five to ten minutes before serving.
---
Pernil (Roast Pork)
Ingredients:
1 8- to10-pound pernil (pork shoulder)
1 large head garlic
Adobo to taste (Adobo is an all-purpose seasoning by Goya found in many
grocery stores.)
2 teaspoons ground black pepper
1 tablespoon olive oil
1 teaspoon crushed oregano
Method:
Preheat oven to 350 degrees. Sit down and peel all the garlic
while watching a little of your novela (soap opera). Rinse the pernil with
cold water and sprinkle with adobo to taste. For a better flavor season the
roast the night before. Make slits (about 1 inch wide) with a knife so that
you can fill them with the paste you are about to make. Using your pilón (a
mortar and pestle), mash the garlic to a paste and add the oregano and
pepper. When these are well mixed, add the olive oil and stir to make a
paste. Now it is ready. Place about 1 teaspoon of the paste in each slit in
the pernil. Cover the bottom of a baking pan with aluminum foil and place
the pernil on top. Cover the pernil well with aluminum foil to keep the
meat juicy. Uncover the roast for the last fifteen to twenty minutes on a
high setting for some crunchy chicharrón (skin). Bake for four to five
hours at 350 degrees. (The time depends on your oven. Check it in three and
a half hours.) Sit down and relax.
---
Habichuelas
Ingredients:
2 teaspoons canola oil
2 ounces diced lean cured ham (jamón de cocinar)
1 29-ounce can pinto beans
1 8-ounce can tomato sauce
1 packet sazón
2 tablespoons sofrito (see recipe)
7 pimiento-stuffed olives
1 teaspoon alcaparrado (capers)
2 medium potatoes, peeled and cubed
1 tomato sauce can of water
Method:
Place the oil in a deep saucepan, turn the heat to medium,
& add the jamón. Add the sofrito and sauté. After three minutes add the
tomato sauce, sazon, olives, and alcaparrado. Stir for two minutes. Add the
beans, potatoes, & water and stir. Turn heat to medium high and bring to
the boil. Cover with a lid and turn heat to low. Cook for twenty minutes,
& fua, they are ready. Serve with arroz con salchichas or rice. Do not
forget the tostones. You can substitute any of the following: black beans,
red kidney beans, pigeon peas, small red beans, lima beans, black-eyed
peas, pink beans, or chick peas. When adding the water, begin with about a
quarter of the water in the tomato sauce can and shake so that you empty
all the sauce left in the can. After a few shakes fill can to the top with
water. The potatoes not only add flavor to the beans, but also thicken the
sauce.
---
Sofrito
Ingredients:
1 large onion
1 large pimiento del pais or bell pepper
1 medium head garlic
1 bunch cilantro
12 ajies dulces (Hard to find, so you may skip.)
6 leaves recao (eryngium) (Also hard to find, so you may skip.)
1 small jar Pimientos Morrones--roasted red peppers
1/4 cup olives (The olive most used in Puerto Rico is the manzanilla, which
is a pitted green olive stuffed with pimiento.)
1 tablespoon capers
2 teaspoons salt
1 tablespoon black pepper
1 tablespoon crushed oregano
1/2 cup olive oil
Method:
Wash, peel, seed, and coarsely chop the vegetables. Place in
a blender with spices and olive oil, and puree. Store in a covered glass
jar in the refrigerator for later use. You can also freeze it in ice-cube
trays & store the frozen cubes in a freezer bag. This recipe fills two
large ice-cube trays. Use about two cubes for enough rice or soup to serve
a family.
Delma
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
