This is a very tasty, traditional Cuban dish. My mother made it for us last Christmas Eve and we wanted to make it for ourselves. This is our version of it.
Ingredients:
1) One 3 pound chicken cut up into pieces.
2) One chopped Onion
3) Four chopped Cloves of garlic
4) Half of one Bell Pepper - chopped
5) One tsp. of Cumin
6) One tsp. Oregano
7)One tsp. Black Pepper
8) One Bay Leaf
9) 2 pounds of short grain Rice
10) One 12 oz can of beer
11) One 6 oz can of Tomato Sauce
12) One tsp. of Bijol Seasoning
13) One small can of Peas
14) One quarter cup of olives
15) One quarter cup of Capers
16) Juice of one Lemon
17) Six cups of Water
18) Three tbsp of Olive Oil
19) One cup of dry white wine
20) One small bottle of Pimentos
In a large cast iron pan, place the chicken, the lemon juice, the onions, garlic, bell pepper, cumin, oregano, black pepper, bay leaf and the olive oil and saute for 5 minutes. Add the water, salt to taste, and the Bijol seasoning, and cook for another 15 minutes. Add the rice and stir occasionally. Lower the heat and start adding the beer slowly, and the wine while cooking the rice. Add the liquid from the can of peas and the pimentos.
The rice has to be moist for this dish. Add the liquids slowly as needed to keep the rice moist until it is fully cooked and tender. Cook for 30 minutes on low heat. Add the olives and the capers and decorate with the pimentos and the peas.
Please let us know how you enjoy this dish.
Thursday, January 17, 2008
Friday, November 9, 2007
Crock Pot Roast Beef - Cuban Style
Ken bought me a beautiful big slow cooker, which I love, as one of my birthday presents. Now I am looking for slow cooker recipes to expand my knowledge of slow cooking so that I can do it once a week. Please send us your slow cooker recipes to lambroca@comcast.net
Here is the dish that is cooking as we speak for tonight's meal:
Crock Pot Roast Beef - Cuban Style.
Ingredients:
6 lb. eye of round roast
3 chorizo sausages chopped
1/2 lb. chopped ham
2 bacon slices chopped
1/2 C. orange juice
juice of 2 limes
2 large onions sliced
8 garlic cloves minced
6 T. oil
1/2 C. dry sherry
2 large green peppers sliced
2 parsley sprigs chopped
6 bay leaves
4 t. salt
1 t. pepper
Preparation:
Cut a pocket lengthwise in center of beef, leaving opposite ends closed. Mix chorizo, ham, bacon and 4 cloves of garlic and stuff the pocket with it. Tie meat to close with butcher string.
Mix orange juice, lime juice, garlic, pepper, onion, bay leaves, parsley and peppers. Pour over roast and marinate at least 2 hours or overnight.
After marinating, brown roast on all sides, in a heavy pan. Add roast to crock pot. Add sherry and marinating liquid.
Cook over low heat 9 hours. Strain the sauce and serve with the roast.
We hope you enjoy this recipe.
Here is the dish that is cooking as we speak for tonight's meal:
Crock Pot Roast Beef - Cuban Style.
Ingredients:
6 lb. eye of round roast
3 chorizo sausages chopped
1/2 lb. chopped ham
2 bacon slices chopped
1/2 C. orange juice
juice of 2 limes
2 large onions sliced
8 garlic cloves minced
6 T. oil
1/2 C. dry sherry
2 large green peppers sliced
2 parsley sprigs chopped
6 bay leaves
4 t. salt
1 t. pepper
Preparation:
Cut a pocket lengthwise in center of beef, leaving opposite ends closed. Mix chorizo, ham, bacon and 4 cloves of garlic and stuff the pocket with it. Tie meat to close with butcher string.
Mix orange juice, lime juice, garlic, pepper, onion, bay leaves, parsley and peppers. Pour over roast and marinate at least 2 hours or overnight.
After marinating, brown roast on all sides, in a heavy pan. Add roast to crock pot. Add sherry and marinating liquid.
Cook over low heat 9 hours. Strain the sauce and serve with the roast.
We hope you enjoy this recipe.
Bobotie - A South African "Meatloaf" Recipe
Bobotie is a wonderful South African dish that Ken turned me on to and I have loved it ever since. In fact I am going to start making it more often because it is truly delicious. It is basically a curried meatloaf with a custard type topping made from eggs and milk. It is usually served over yellow rice. Please try it. We know you too will enjoy it and please let us know when you do.
Bobotie
Ingredients:
2 tablespoons vegetable oil
2 onions, sliced
2 1/4 pounds good quality ground beef
1 thick slice of white bread
1.5 cups milk
1 tablespoon medium curry powder (or hot for brave of stomach)
1 1/2 tablespoons sugar
2 teaspoons salt
freshly grated pepper (about a half teaspoon)
3/4 teaspoon turmeric
1 1/2 tablespoons malt vinegar
1/2 cup seedless raisins
2 tablespoons strong chutney
2 bay leaves (or fresh lemon grass leaves if available)
2 medium eggs
Preparation:
Preheat oven to 350°F.
Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.
Soak bread in half a cup of the milk, squeeze out excess milk and mash with a fork - Set remaining one cup of milk aside.
Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.
Bake for 50-60 minutes in preheated 350°F oven.
Beat egg with remaining milk and pour over mixture approximately 25 - 30 minutes before end of baking time.
Serve with steamed rice (traditionally yellow!) and extra chutney.
Pure South African comfort food! Especially nice in winter, or cold with a salad in summer.
Serves: 6
Bobotie
Ingredients:
2 tablespoons vegetable oil
2 onions, sliced
2 1/4 pounds good quality ground beef
1 thick slice of white bread
1.5 cups milk
1 tablespoon medium curry powder (or hot for brave of stomach)
1 1/2 tablespoons sugar
2 teaspoons salt
freshly grated pepper (about a half teaspoon)
3/4 teaspoon turmeric
1 1/2 tablespoons malt vinegar
1/2 cup seedless raisins
2 tablespoons strong chutney
2 bay leaves (or fresh lemon grass leaves if available)
2 medium eggs
Preparation:
Preheat oven to 350°F.
Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.
Soak bread in half a cup of the milk, squeeze out excess milk and mash with a fork - Set remaining one cup of milk aside.
Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.
Bake for 50-60 minutes in preheated 350°F oven.
Beat egg with remaining milk and pour over mixture approximately 25 - 30 minutes before end of baking time.
Serve with steamed rice (traditionally yellow!) and extra chutney.
Pure South African comfort food! Especially nice in winter, or cold with a salad in summer.
Serves: 6
Wednesday, October 24, 2007
Chicken a la King a la Lambroca
Last Sunday (10/21/07) we got together with Bill and Russell for another Gaming Afternoon that we enjoy very much. We played a card game called 45's (an Irish game, that made it to the Merrimack River Valley in Massachusetts by way of Canada, through the French Canadians).We also played Settlers of Catan (twice)
In order to allow us time to play and not be a slave to the kitchen, we came up with a dish that can cook itself once you have done all of the prep work in advance.
That dish was Chicken a la King, a la Lambroca. We all thought it was very good. Please let us know what you think.
Ingredients:
1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
2 1/2 cups chicken broth, homemade
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 cup heavy cream
4 cups poached chicken, (See recipe below for the poaching of the chicken)
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles or saffron rice
Serves 4
In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer for 5 minutes. Transfer to a Slow Cooker set on high.
Cook the sauce,for 30 minutes stirring frequently.
Season with salt, pepper, cayenne, and nutmeg. Whisk in the heavy cream.
Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Cook for a few hours until you get the desired consistency or you are hungry.
Serve immediately over noodles, or saffron yellow rice.
POACHED CHICKEN
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
5 pounds of chicken, with bone in
5 to 6 cups chicken broth, canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes if you wish if not just bite size pieces. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using if you desire.
Yield: 4 to 6 servings, depending how much you eat.
In order to allow us time to play and not be a slave to the kitchen, we came up with a dish that can cook itself once you have done all of the prep work in advance.
That dish was Chicken a la King, a la Lambroca. We all thought it was very good. Please let us know what you think.
Ingredients:
1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
2 1/2 cups chicken broth, homemade
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 cup heavy cream
4 cups poached chicken, (See recipe below for the poaching of the chicken)
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles or saffron rice
Serves 4
In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer for 5 minutes. Transfer to a Slow Cooker set on high.
Cook the sauce,for 30 minutes stirring frequently.
Season with salt, pepper, cayenne, and nutmeg. Whisk in the heavy cream.
Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Cook for a few hours until you get the desired consistency or you are hungry.
Serve immediately over noodles, or saffron yellow rice.
POACHED CHICKEN
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
5 pounds of chicken, with bone in
5 to 6 cups chicken broth, canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes if you wish if not just bite size pieces. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using if you desire.
Yield: 4 to 6 servings, depending how much you eat.
Thursday, September 13, 2007
Catalonian Dijon-herb Veal Roast
Catalonia is one of the constituent autonomous communities of Spain. It is divided into four provinces: Barcelona, Girona, Lleida, and Tarragona. Catalonia borders France and Andorra to the north, Aragon to the west, and Valencia to the south. To the east there is a 580 km coastline which meets the Mediterranean Sea.
Its territory corresponds to most of the historic territory of the former Principality of Catalonia and the capital is Barcelona. The autonomous community of Catalonia covers an area of 32,114 km² with an official population of 7,134,697 (2006) from which immigrants represent an estimated 12.3% of the total population.
On September 11, Catalonia commemorates the 1714 Siege of Barcelona defeat during the War of the Spanish Succession. As a punishment for their support to the claim of Habsburg Archduke Charles to the throne of Spain, institutions and rights of the territories of the Crown of Catalonia and Aragon were abolished by the victorious absolutist Bourbon monarchy.
In 1980, the restored Generalitat de Catalunya (autonomous Government of Catalonia), as its first public act proclaimed 11 September La Diada, the Catalan National holiday.
Organizations and political parties traditionally lay floral offerings at the monuments of Rafael Casanova and General Moragues for their fight against the Bourbon army.
Catalan nationalists also meet in the Fossar de les Moreres, where they pay homage to the defenders of city who died during the siege and were buried there.
Throughout the day, there are political demonstrations, concerts and celebration events.
In Observance of this Holiday we prepared a veal roast, which is one of the favorite meals in Barcelona, two days ago on September 11th.
Dijon-herb Veal Roast
Ingredients
1) 2 lb Boneless Veal Roast
2) 2 clove of garlic, cut into slivers
3) ¼ cup Dijon mustard 2oz
4) 1 teaspoon dried thyme
5) 1/2 teaspoon of black pepper
6) salt to taste about 1/2 a teaspoon
Directions
1) Preheat oven to 325ºF (160ºC).
2) Cut tiny slits in the veal with the tip of a sharp knife and insert garlic slivers.
3) Combine mustard, thyme, salt and pepper.
4) Set roast on rack in roasting pan.
5) Rub mustard mixture over meat.
6) Bake for 40 to 45 minutes/lb(About 90 minutes)
7) Internal temperature should be 168-169 degrees(use a meat thermometer)
Let stand 10 minutes before carving.
A gravy can be made with the pan drippings using a little beef broth(1/4 cup)and 1/4 cup of sour cream. Heat through on the stove but do not bring to a boil. Spoon over the slices of veal.
We also prepared another Catalonian specialty to serve with our veal. Sauteed spinach in garlic and olive oil with anchovies. It was excellent over rice and black beans.
Its territory corresponds to most of the historic territory of the former Principality of Catalonia and the capital is Barcelona. The autonomous community of Catalonia covers an area of 32,114 km² with an official population of 7,134,697 (2006) from which immigrants represent an estimated 12.3% of the total population.
On September 11, Catalonia commemorates the 1714 Siege of Barcelona defeat during the War of the Spanish Succession. As a punishment for their support to the claim of Habsburg Archduke Charles to the throne of Spain, institutions and rights of the territories of the Crown of Catalonia and Aragon were abolished by the victorious absolutist Bourbon monarchy.
In 1980, the restored Generalitat de Catalunya (autonomous Government of Catalonia), as its first public act proclaimed 11 September La Diada, the Catalan National holiday.
Organizations and political parties traditionally lay floral offerings at the monuments of Rafael Casanova and General Moragues for their fight against the Bourbon army.
Catalan nationalists also meet in the Fossar de les Moreres, where they pay homage to the defenders of city who died during the siege and were buried there.
Throughout the day, there are political demonstrations, concerts and celebration events.
In Observance of this Holiday we prepared a veal roast, which is one of the favorite meals in Barcelona, two days ago on September 11th.
Dijon-herb Veal Roast
Ingredients
1) 2 lb Boneless Veal Roast
2) 2 clove of garlic, cut into slivers
3) ¼ cup Dijon mustard 2oz
4) 1 teaspoon dried thyme
5) 1/2 teaspoon of black pepper
6) salt to taste about 1/2 a teaspoon
Directions
1) Preheat oven to 325ºF (160ºC).
2) Cut tiny slits in the veal with the tip of a sharp knife and insert garlic slivers.
3) Combine mustard, thyme, salt and pepper.
4) Set roast on rack in roasting pan.
5) Rub mustard mixture over meat.
6) Bake for 40 to 45 minutes/lb(About 90 minutes)
7) Internal temperature should be 168-169 degrees(use a meat thermometer)
Let stand 10 minutes before carving.
A gravy can be made with the pan drippings using a little beef broth(1/4 cup)and 1/4 cup of sour cream. Heat through on the stove but do not bring to a boil. Spoon over the slices of veal.
We also prepared another Catalonian specialty to serve with our veal. Sauteed spinach in garlic and olive oil with anchovies. It was excellent over rice and black beans.
Wednesday, September 5, 2007
VIVA Swaziland
In honor of Swaziland's Independence (September 6th) and one of your illustrious hosts (Ken was born there: By the way HAPPY BIRTHDAY MONTH KEN) we are sharing a wonderful Mango Chutney Recipe that will compliment meals from many ethnicities' and points of origin.
Ingredients:
1) 4 mangoes (green)
2) 4 small onions
3) 1 cup lemon juice
4) salt and pepper to taste
5) 1/2 cup of sugar
6) 2 Hot Chilies
Prepare:
1)Lay slices of mangoes and chopped onions in a dish, sprinkle with salt, and let stand for 1 hour.
2)Put all the ingredients in a pan and boil slowly until thick.
3)Pour into hot jars and seal for future use or spoon over your favorite dish, such as Monkey Gland Steak from South Africa:
Ingredients (serves 4):
1) 1 Beef steak per person
2) 1 Tablespoon of oil for frying
3) 1 large onion diced
4) 2 large tomatoes diced (8 oz can of tomatoes work just as well)
5) 2 Tablespoon of tomato puree
6) 3 ounces of Worcestershire sauce
7) 2 cloves of garlic finely chopped
8) 1 cup Mango chutney
9) 3 ounces of brown sugar
10)2 tablespoons of cider vinegar
11)1 teaspoon of Tabasco sauce
12)1/4 cup beef broth
13)salt and pepper to taste
Method:
1) In a heavy pan, heat the oil and then saute the onions and garlic until soft.
2) Add remaining ingredients except the meat, mix well and simmer for a few minutes.
3) Fry the steaks separately.
4) When done frying, spoon the sauce over the steaks.
Serve with rice, beans and Brussel sprouts or potatoes and vegetables.
This is a delicious steak recipe. I hope you enjoy it too. Please let us know how you like it. Until the next time, may all of your food, be delicious.
Ingredients:
1) 4 mangoes (green)
2) 4 small onions
3) 1 cup lemon juice
4) salt and pepper to taste
5) 1/2 cup of sugar
6) 2 Hot Chilies
Prepare:
1)Lay slices of mangoes and chopped onions in a dish, sprinkle with salt, and let stand for 1 hour.
2)Put all the ingredients in a pan and boil slowly until thick.
3)Pour into hot jars and seal for future use or spoon over your favorite dish, such as Monkey Gland Steak from South Africa:
Ingredients (serves 4):
1) 1 Beef steak per person
2) 1 Tablespoon of oil for frying
3) 1 large onion diced
4) 2 large tomatoes diced (8 oz can of tomatoes work just as well)
5) 2 Tablespoon of tomato puree
6) 3 ounces of Worcestershire sauce
7) 2 cloves of garlic finely chopped
8) 1 cup Mango chutney
9) 3 ounces of brown sugar
10)2 tablespoons of cider vinegar
11)1 teaspoon of Tabasco sauce
12)1/4 cup beef broth
13)salt and pepper to taste
Method:
1) In a heavy pan, heat the oil and then saute the onions and garlic until soft.
2) Add remaining ingredients except the meat, mix well and simmer for a few minutes.
3) Fry the steaks separately.
4) When done frying, spoon the sauce over the steaks.
Serve with rice, beans and Brussel sprouts or potatoes and vegetables.
This is a delicious steak recipe. I hope you enjoy it too. Please let us know how you like it. Until the next time, may all of your food, be delicious.
Thursday, August 23, 2007
Strawberry Ameryllis (Champagne Cocktail)
After the success of our last champagne cocktail recipe, The Daffodil (see recipe entry dated March 5, 2007 below) we wanted to find something that would be original, tasty, good looking, and most importantly fun to discover.
During the late spring, Ken had some flowering Amaryllis in his yard and they inspired the name for our new introduction: A Strawberry Ameryllis.
(For copyright purposes this blog attests to the fact that this recipe is being introduced by Ken and Len and we therefore claim tittle to the patentable rights that may arise from such ownership. Any future reference to its origin will necessarily by default be credited to yours truly. lol)
In keeping with other champagne cocktails with a flower for a name,(ie Mimosa, Poinsettia, Daffodil, etc) this one also is fruit based. Once prepared, you can smell the fragrance of strawberries under your nose as you sip this deliciously tart, strawberry flavored, champagne beverage.
Simply take 1/8 of a teaspoonful of Kool Aid Strawberry Unsweetened Soft Drink Mix (Concentrate, makes 2 quarts of Soft Drink; weighs .14oz and it is caffeine free), place it in your champagne glass and pour your favorite inexpensive sparkling wine.
That is all. It fizzes and dissolves as the champagne is poured. Leaving a beautiful very red, strawberry flavored, glass of bubbly.
Please Try This At Home (if you are over the legal age to do so in your jurisdiction) and let us know what you think. Also tell us about your drink recipes so that we too can taste them. Cheers
Editor's Note: We made several valiant attempts to use fresh strawberries to flavor the champagne but either the appearance, or the taste was just not right. We tried using strawberry flavored drinks and or juices and that was either too sweet or the products were unique and hard to find. (We found some strawberry flavored drink powder concentrate at a local Hispanic-food market). We decided that we wanted to use common, easy to get ingredients and something simple to make. But we endured all of those drinks that were just not right, all in the name of discovery. We hope that you enjoy our Strawberry Ameryllis too.
During the late spring, Ken had some flowering Amaryllis in his yard and they inspired the name for our new introduction: A Strawberry Ameryllis.
(For copyright purposes this blog attests to the fact that this recipe is being introduced by Ken and Len and we therefore claim tittle to the patentable rights that may arise from such ownership. Any future reference to its origin will necessarily by default be credited to yours truly. lol)
In keeping with other champagne cocktails with a flower for a name,(ie Mimosa, Poinsettia, Daffodil, etc) this one also is fruit based. Once prepared, you can smell the fragrance of strawberries under your nose as you sip this deliciously tart, strawberry flavored, champagne beverage.
Simply take 1/8 of a teaspoonful of Kool Aid Strawberry Unsweetened Soft Drink Mix (Concentrate, makes 2 quarts of Soft Drink; weighs .14oz and it is caffeine free), place it in your champagne glass and pour your favorite inexpensive sparkling wine.
That is all. It fizzes and dissolves as the champagne is poured. Leaving a beautiful very red, strawberry flavored, glass of bubbly.
Please Try This At Home (if you are over the legal age to do so in your jurisdiction) and let us know what you think. Also tell us about your drink recipes so that we too can taste them. Cheers
Editor's Note: We made several valiant attempts to use fresh strawberries to flavor the champagne but either the appearance, or the taste was just not right. We tried using strawberry flavored drinks and or juices and that was either too sweet or the products were unique and hard to find. (We found some strawberry flavored drink powder concentrate at a local Hispanic-food market). We decided that we wanted to use common, easy to get ingredients and something simple to make. But we endured all of those drinks that were just not right, all in the name of discovery. We hope that you enjoy our Strawberry Ameryllis too.
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