Tea Party: Recipes Chicken Paella - Mole Poblano Turkey Enchiladas - Gazpacho - Trout with Almonds - Spanish-style Hake
Saffron Rice - Red Pepper Salad - Sangría - Margarita - Caramel Custard Flan - GuacamoleI say submit your recipes because this will be an ongoing part of Jack Magazine until the winter issue of 2005. To submit a recipe for Spanish, Mexican, Central American, or South American dishes, just e-mail editor@jackmagazine.com.
1/3 cup of olive oil
1 small onion, minced
2-3 cloves of garlic, crushed
3-5 tbsp. fresh parsley, minced
1 large pinch saffron
2 tbsp. chicken bullion
3 skinless chicken breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz. tomato sauce
1 tsp. sugar
4 cups of rice
7 cups of water
Salt and pepper to taste
1/2 lb - 1 lb shrimp, leave shell on
1 lb. scallopsSaute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken is white. Add tomato sauce, sugar, and food coloring. Stir. Add rice and water. Bring to a boil. Salt and pepper to taste. Boil 5 minutes, stirring occasionally. Add shrimp and scallops; boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
Mole Poblano Turkey Enchiladas
Mole Poblano is a sauce used in traditional Mexican cooking that consists of ground chiles, spices, chocolate, raisins, nuts, broth, and a little sugar. Mole Poblano is brown in color and thick in texture when purchased pre-made, and can be found in the Mexican section of many grocery stores. This recipe is best used after Thanksgiving (when you don't know what to do with all the leftover turkey!), but also works very well with chicken.
1 lb. turkey meat, or 2 lb. cut-up turkey pieces (bones and all)
1 jar Mole sauce
1 tbsp. peanut butter
1 large package white corn tortillas (approx. 50 pcs.)
1/2 lb. hard Mexican cheese (Queso Blanco), crumbled
1/2 lb. soft Mexican cheese (Queso Quesadilla), shredded
Salt to tastePrepare turkey by boiling in a pot of water. Keep the skin in to prepare turkey stock. Add salt for flavor.
Mole sauce: Empty contents of jar of mole into a large pot, and heat over low heat. Add peanut butter. Begin to mix in your prepared turkey stock slowly, mixing it into the mole. You will see that the mole soaks up the broth and quickly becomes hard again. Keep adding broth until you have a soupy sauce and it is able to be slowly boiled without becoming hard. Once your sauce is prepared, drain all the water off of the prepared turkey, and mix the turkey and mole until well coated.
Perpare a large baking pan (preferrably a glass 13x9) by lightly greasing with shortening; this will help keep your enchiladas from sticking. Heat 2-3 tortillas in the microwave for 10-15 seconds, just enough so they are soft. Place one tortilla at the end of the baking sheet. Put a small amount of the mole turkey mixture inside the tortilla. Place a few tablespoons of the hard mexican cheese inside the tortilla. Roll the tortilla up and place against the edge. Continue to prepare the enchiladas in this manner until the entire pan is filled. Brush some extra mole sauce on the top of the prepared enchiladas, and coat with the soft mexican cheese. Bake at 350º for 30 minutes, or until the cheese in the center is melted and the cheese at the edges starts to brown.
Serve with Mexican rice and refried beans for an authentic Mexican experience!
-Contributed by Marisol Sands
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 cucumber
1 fresh red chili, seeded and chopped
1 lb. ripe tomatoes
1 pint passata or tomato juice
1 tbsp. red wine vinegar
2 tbsp. olive oil
1 tbsp. caster sugar
Salt and pepperReserve a small piece of red and green pepper, cucumber and onion. Finely chop and set aside for the garnish. Process all the remaining ingredients into a blender until smooth. Pass the soup through a sieve into a clean glass bowl, pushing it through with a spoon to extract as much flavor as possible. Adjust the seasoning and chill. Serve sprinkled with the reserved chopped peppers, cucumber, and onion. For an extra touch, add crushed ice to the garnish. Cut some old, hard bread and soak it in water. Blend bread, olive oil, salt, vinegar, and water. Gazpacho is traditionally served cold, but some people like to eat it at room temperature.
Serves 4
4 trout, cleaned and gutted
Plain flour
1/2 teacup olive oil
50g flaked almonds
4 tblsp. dry white wine
Salt
Ground black pepperSprinkle some flour on a breadboard. Roll each trout in the flour. Season with salt and pepper. Place olive oil in a large frying pan. When the oil is hot, add the trout and turn them after about 6 minutes. Place the trout on a plate and place them under a medium grill until the almonds are
ready. Place the almonds in the frying pan with a little butter or olive oil and cook until the almonds are golden brown. Add the wine and boil for about 1 minute. Cover the fish with the almonds and serve immediately.
Serves 4
Haddock (abadejo) or cod (bacalao) can be used as an alternative.
4 pieces of fish
20 mussels
1 tblsp. plain flour
3 cloves garlic
1/2 tsp paprika
1 white onion, chopped
2 tblsp. olive oil
1 oz. butter
1/2 lb. green beans
1/2 pint fish stock (cubes)
1 teacup dry white whine
1 tsp. sherry
2-3 parsley sprigs, chopped
Salt
Ground black pepperCoat each piece of fish with a mixture of flour, paprika, salt and ground black pepper. Place the olive oil and butter in a large frying pan. Add the finely chopped onion and cook gently (do not brown) for about 4 minutes and then add the chopped garlic. Add the coated fish and gently fry until golden brown on both sides. Don't worry about undercooking as the fish will continue to cook with the mussels. Add beans (cut into small pieces), stock, wine, and sherry. Bring to a boil. Place the cleaned mussels and the chopped parsley in the pan and cover with a lid (or tin foil). Simmer for about 6 or 7 minutes until all the mussels have opened. If any fail to open, discard them. Serve immediately.
5 tblsp. butter
1 medium onion, finely chopped
1.5g strands saffron (1 teaspoon) or a few pinches of powdered saffron, diluted and crushed in small amount of hot water
1 3/4 cup, 14 ounces short-grain rice
Salt
3 1/2 cups, 28 ounces tomato paste
Parsley leaves for garnishHeat 2 tblsp. butter in large saucepan and sauté onions until soft. Stir in saffron, rice, and a pinch of salt. Add hot broth. Bring to a boil. Reduce heat and cook, covered, for about 20 minutes. Just before serving, stir in tomato paste and 3 tablespoons butter. Quickly put rice in a mold, pressing down lightly with a spoon. Unmold onto serving dish and garnish with parsley leaves.
2 medium red peppers, sliced in rings
1 small onion, sliced in rings
6 tblsp. olive oil
3 tblsp. white vinegar
1 garlic clove, minced
3 tblsp. fresh parsley, minced
Salt
Pepper
1/2 head lettuce, cut in pieces
8 canned anchovies
1 hard-boiled egg, choppedPlace pepper and onion rings in salad bowl. In small bowl combine olive oil, vinegar, garlic, parsley, salt, and pepper. Pour over onions and peppers and let sit for a couple of hours. Stir once in a while. Arrange lettuce pieces on bottom of large serving plate. Pour pepper-onion mixture over. Garnish with anchovies and sprinkle with chopped egg.
Makes approx. 2 pints
1 bottle dry full-bodied red wine
1 can fizzy orange, chilled
1 can fizzy lemon, chilled
Spanish brandy
Banana liqueur
Cointreau
1 apple, chopped
1 pear, chopped
1 lemon, thinly sliced
1 orange, thinly sliced
1 tsp. sugar
1 cinnamon stick
Ice cubesPut all the fruit pieces into a large jug, then pour over a generous amount of the banana liqueur, cointreau, and brandy. Pour in the bottle of wine, and leave in the fridge to chill. Once this is really cold, pour in the fizzy drinks and add the cinnamon and sugar. Mix in some ice cubes and it´s ready to serve.
Drink Girl's Recipe for the Perfect Margerita
Whether you are out on the beach or at home after along day at work, the Perfect Margerita is the ultimate treat. You can practically hear the mariachis when you take that first sip.
2 oz. Jose Cuervo 1800 Añejo
1 oz. Grand Marinier
1 oz. Key Lime Juice
3 oz. Premium Marguerita Mix
Ice
Margerita saltTake a large margerita glass and coat the rim with salt. Combine liqours, lime juice, and mix in a shaker. Add ice in shaker. Shake furiously (get all the stress out!). Pour contents into prepared glass. Enjoy!
-Contributed by Marisol Sands
2 whole eggs
10 egg yolks
4 cups, 1 3/4 pints milk
Peel of 1 lemon, in pieces
6 tblsp. sugar
Caramelized sugar
8 tblsp. sugarTo make the caramelized sugar, heat sugar in an ovenproof (4 cups, 1 3/4 pints) plan mold, over low heat, stirring constantly. Cook until sugar has melted and is golden brown. Tilt pan to coat bottom and sides. Remove from heat and let cool for at least 30 minutes, tilting pan occasionally to coat sides. To make the custard, mix half of the milk with 3 tablespoons sugar and peel of 1 lemon. Cook slowly over low heat for 1/2 hour, stirring constantly. Set aside. Remove lemon pieces and discard. In large bowl beat whole eggs and egg yolks lightly. (Egg shells can be saved and added later to water of the Baño María to prevent from splashing into flan while cooking). Blend in 3 tablespoons of sugar and remaining milk. Gently add the boiled milk and stir. Pour custard mixture into mold on top of caramelized sugar. Place mold in pan of hot water (Baño María). The water should cover more than half of mold. Cook on top of stove over a medium flame for 30 minutes. Transfer to a preheated F (180 C) oven and continue cooking for another 30 minutes or until an inserted knife comes out clean. Immediately remove from water and cool, covered, at room temperature. Refrigerate, covered, until ready to serve. Unmold by loosening sides of custard with a knife and place a serving plate over mold. Turn over on to plate.
3 ripe avocados
2 limes
1/4 cup diced fresh cilantro
1 large Roma tomato
2 tblsp. canned green chili peppers
2 green onions, chopped
Dash salt and pepperHalve avocados and remove pit. Spoon fruit into a bowl. Squeeze the juice of limes into it, and mash with a fork. Add the rest of the ingredients and mix. Serve fresh.
