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Rabo Encendido

3 pounds ox tail (rabo de res)1 teaspoon salt1 tablespoon freshly ground black pepperjuice of 2 limes1/4 cup olive oil2 white onions diced1 large green bell pepper,or 1 large chile poblano or 3 chile dulce, seeded and diced4 cloves garlic minced1 cup tomato sauce (puré de tomate)1/2 cup sherry (jerez)1 cup red wine (vino tinto)2 cups beef stock (caldo de res)1/4 teaspoon dried oregano1/4 teaspoon ground cumin (comino)1 teaspoon freshly ground pepper (or more)1 bay leaf (hoja de laurel)1 large dry imported spanish chorizo or 2 chorizos españoles, sliced into 1 inch rounds6 white potatoes (papa blanca), peeled and cut into large chunks Sprinkle the oxtails with the salt,pepper and lime juice. Let marinate at least 20 minutes. In a dutch oven or other heavy pot, heat 1/4 cup oil, when the oil is hot, brown the oxtails. Remove the oxtails from the pot, discard the oil. Brown the chorizos, remove from the pot saving as much grease as possible. ...

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Cauliflower and Mushroom Gougère

This recipe is from The Cook’s Encyclopedia of VEGETABLES by Christine IngramThere are a bunch of notes, so please read my notes before you make this. I made it without the ham, but I think I would dice it before I added it to the filling. serves four to sixINGREDIENTS1 1/4 cups water4 ounces butter or margarine*( mantequilla)5 ounces all-purpose flour (harina de trigo)4 ounces Gruyère or Cheddar cheese, finely diced **1 teaspoon French mustard***(mostaza Dejon)salt and freshly ground black pepper FOR THE FILLING14 ounce can tomatoes **** (tomates pelado y picado)1 tablespoon sunflower oil***** (aceite de girasol)1/2 ounce butter or margarine* (mantequilla)1 onion chopped (cebolla)4 ounces white mushrooms, halved if large (champiñon)1 small cauliflower, broken into small florets (coliflor)sprig of thyme****** (tomillo)salt and freshly ground black pepper Preheat the oven to 400ºF (200ºC) and butter a large oval ovenproof dish******Place the water and butter together in a large saucepan and heat until the butter has melted. Remove from the ...

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Pizza recipe

CHEESE PIZZA 1 recipe pizza dough (or frozen bread dough defrosted)2 cups mixed Italian Cheeses (or plain Mozzarella or Queso Oaxaca) shredded1 recipe pizza sauce or 8 oz prepared spaghetti sauce or Pesto Prepare Pizza dough. Press it out into a 14 inch greased pizza pan. preheat oven to 400º ( 205º C). Spread the sauce evenly over the pizza dough Sprinkle cheese evenly over the pizza sauce. Bake pizza in preheated oven for 15 to 20 minutes or until pizza dough is brown and the cheese has melted and is also browned. Let pizza cool. Remove pizza from pan and cut into wedges. PIZZA DOUGH 1 cup warm water1 tablespoon dry yeast (levadura)1/2 teaspoon salt2 teaspoon olive oil (aceite olivio)2 1/2 to 3 1/2 cups flour (harina) Put water in mixing bowl of heavy duty mixer. Dissolve yeast in water. Let it stand until stand a few minutes until it becomes foamy. As salt and oil. Mix on low ...

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Garbanzos cooked with chiles and tomatoes

This is a middle eastern dish that I have adapted. In the photo I have added some more liquid because I didn’t cook the garbanzos enough and they were a little hard. It should be a dry dish. The original doesn’t use bacon. If you don’t eat meat, leave it out and cook the vegetables in a tablespoon of olive oil instead. I started with a cup of dry garbanzos and cooked them in plain water, you can use canned garbanzos instead, just rinse them first. If you are looking for garbanzos in Mèrida, they are in canned vegetable section not the canned bean section, I have noticed that some brands have sugar, so you might want to check the labels first. I buy bacon in chunks for cooking. Ask for un trozo de tosino , rebanado means sliced. 100 grams diced bacon2 cups of cooked garbanzos6 roma tomatoes diced1 white onion diced2 jalapeños diced (I also seed and devein ...

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Let’s drown our sandwiches!

Mari (pronounce Mar E) who runs the beer store with her husband Luis is rumoured to be quite a cook. I had some of her red sauce one day, and it was perfect. She told me her recipe for tortas ahogadas before we left for our trip. Tortas ahogadas means drowned sandwiches. I didn’t write anything down, so I thought that I would see if I could find a written recipe. While I was researching , I found this lovely article called Savouring Guadelajara which also includes some other interesting recipes (I’ll pass on the sardine sopes, thank you).What my surfing revealed was that generally tortas ahogadas are made from a “salty” bolillo (french roll) and are stuffed with either beef or pork then either served with the sauce already drowning them or with a choice of sauces so you can drown your own. All the sources seemed to agree that you have to go to Guadelajara for the real ...

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Carne guisado con platanos

This recipe is from Memories of a Cuban Kitchen by Mary Urrutia Randelman and Joan Schwattz1/2 cup olive oil2 1/2 pounds (1 kilo) boneless chuck, cut into 2 inch chunks1 large onion, thickly sliced1 large green bell pepper, seeded and diced4 cloves garlic, finely chopped4 to 6 medium-sized ripe tomatoes coarsely chopped (1 kilo of romas)1 cup dry sherry (Jerez)1 cup beef stock 1 tablespoon salt1 tablespoon paprika (the recipe recommends Spanish paprika, I just use the pimentòn dulce I have on hand)1/2 teaspoon freshly ground black pepper1/4 teaspoon cumin seeds, crushed in a mortarpinch of dried oregano1 bay leaf3 medium size plantains (platanos machos) of medium ripeness (yellow with black spots) 2 tablespoons finely chopped fresh parsley (perejil) In a large, heavy-bottomed casserole, heat the oil over medium heat until fragrant, then brown the beef on all sides. Reduce the heat to low, add the onions, bell pepper, and garlic, and cook, stirring until the onions are lightly browned, ...

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Clean the fridge pita bread sandwiches

I admit that doesn’t sound the least bit appetizing. We are going to be going to Panama on vacation and are leaving next week, so I have been trying not to buy much food. The eggplants at Mega looked really good though and were only $13.00 a kilo so I bought one, and 2 little zucchinis which were some cheap price like $6p/k. So what I did was fire up my grill. I have a cast iron grill that I bought, complete with the ridges so you get those nice sear marks.A couple of weeks ago, I got the brilliant idea of making flavoured olive oil so I have a bottle of garlic flavoured olive oil, the criteria that I used for the oil was it had to be virgin and the bottle had to be attractive. I also made some rosemary flavored oil but I didn’t use it this time. After tasting the garlic oil, I decided it wasn’t ...

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Old clothes and New Years

One of my comfort foods is Ropa Vieja (literally old clothes), it’s meat that has been simmered so long it falls apart and then is stewed with tomato sauce and spices. You serve it it with rice. I have had variations of Ropa Vieja here, not bad, but not the Cuban kind. Another dish which is a family favorite is black beans and white rice, Moros y Cristianos, yum. Neither of these are pretty dishes, but really tasty. My daughter got my mom’s recipe for ropa vieja when we went up to visit my parents last May, it’s almost the same as the one I use. I also have a Cuban cookbook called Memories of a Cuban Kitchen by Mary Urrutia Randleman and Joan Schwarth which has a very similar recipe, I guess there are only so many ways to combine meat and tomato.I found a product in the grocery store called Guten, carne y soya (Tu alternativa para preparar ...

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Spicy Lentil Burgers

makes 8 patties 1/2 cup lentils, rinsed1/2 cup brown rice1 medium onion, diced1 carrot shredded4 cloves garlic1 cube tomato chipolte caldo2 1/2 cups water Combine all the ingredients in a medium sauce pan. Bring to a boil, cover and reduce to a simmer and boil gently until rice and lentils are soft and any excess liquid has been absorbed, approximately. Drain in a colander and let cool. Process in blender or food processor until smooth. Form into patties about 3 inches in diameter.Heat a frying pan or griddle on medium high heat, add about a tablespoon of oil, when the oil is hot fry the patties, cooking on both sides until crisp. This can take up to 10 minutes depending upon the thickness of the patties and the temperature of the pan. Serve hot.

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Stuffed Eggplants

Okay don’t get freaked, this recipe originally came from 366 Healthful Ways to Cook Tofu and Other Meat Alternative by Robin Robertson. I have replaced the TVP with bacon and did some other changes. Personally, I think TVP has little flavour and I was out of it anyway. You can find TVP in any Mexican supermarket under the name TVP or Soya, I usually buy it in the bulk bins. If you like eggplant, you will like this dish. Also I used the microwave instead of a conventional oven because my oven is a tabletop convection oven and I am limited to using smaller pans in it. I made some other changes. If you want the original recipe I can post it later. I put the Spanish names in (parenthesis and in purple) for the odder ingredients, I am going to assume you know onions and salt. 2 large eggplants (berenjenas)1 onion, chopped1 green bell pepper, chopped4 tablespoons olive oil ...

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