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Escabeche De Gallina (Marinated Chicken)

1 c Celery leaves

1/3 c Olive oil

1/3 c wine, vinegar

1 ea Carrot - sliced

2 ea Parsley sprigs

2 1/2 lb Chicken pieces

1 t Salt

1 ea Leek - sliced

 2 ea Cloves, whole

1 c Wine, white, dry

1 c Water, hot

 1 ea Lemon - cut in 8 wedges

1/4 t Thyme (dried)

Reserve a few celery leaves for garnish.

 2 ea Onions (cut in rings)

Chop remaining celery leaves. Tie chopped celery leaves, parsley, cloves and thyme in small piece of cheesecloth and set aside. Heat oil in large saucepan, fry chicken in oil, a few pieces at a time until golden brown.
Discard oil after frying chicken, wipe pan with paper towels. Return chicken to saucepan In small bowl, combine wine, vinegar, salt and water. Pour over chicken, add onion rings, carrot, leek and bag of herbs. Cover and simmer 30 minutes, discard bag of herbs.
Place cooked chicken pieces in a large bowl. Spoon of fat from cooking liquid. Stir cooking liquid, vegetables and lemon wedges into chicken. Cover and refrigerate 6 hours. Serve cold, garnished with reserved celery leaves.

Tripe stew

2 pounds honeycomb tripe

1 fresh hot red pepper, seeded and chopped

1/2 cup paprika oil

salt, freshly ground pepper

1 medium onion, finely chopped

1 cup fresh breadcrumbs

1 red bell pepper, seeded and chopped

1 cup milk

1/4 cup parsley, chopped

1/2 cup grated Parmesan cheese

1/2 teaspoon oregano

1 hardboiled egg, sliced

Put the tripe into a large saucepan cold, unsalted water, bring to a boil, lower the heat, and simmer, covered, until the tripe is barely tender, about 1 to 2 hours. Drain, cut the tripe into strips about 1/2 inch by 2 inches, and set aside. Reserve the stock.
Heat the paprika oil in the saucepan and add the onion and bell pepper. If using pimientos, add the parsley. Saute until the onion and pepper are soft. Add the parsley, oregano, hot pepper, salt and freshly ground pepper to taste, and the pimientos, if using. Stir to mix, and simmer, uncovered, for about 5 minutes, or until well blended. Put the breadcrumbs and milk into a small saucepan and cook, stirring from time to time, for about 5 minutes. Puree in a blender or food processor.
This step is not absolutely necessary but it does give a finer textured sauce. Add the breadcrumb sauce to the casserole, stirring to mix. Add the tripe. If the sauce is very thick, thin with 1/2 cup or more of the reserved tripe stock. Simmer, uncovered, over very low heat, stirring from time to time, for 20 minutes to blend the flavors. Pour into a heated serving dish. Sprinkle with the grated cheese and garnish with the hardboiled egg slices.

Red Chile Sauce (Salsa de Aji Colorado a la Chilena)
15 ripe red serrano or jalapeno chiles
1 cup red wine vinegar
1 clove garlic, crushed
1 tablespoon salt
Cut off the little stems from the chiles and discard the seeds, for a milder salsa. Place the chiles in a glass bowl, and add the vinegar, garlic, and salt. Cover and let marinate overnight. This step will slightly soften the skin of the chiles.
Transfer the chiles and 1/2 cup of the vinegar mixture to a blender. Puree until the mixture has the consistency of a barbecue sauce (seeds still intact) or, if you discarded the seeds, puree to absolute smoothness. Store this salsa in tightly sealed jars. Can be saved in the refrigerator for several months, and it just gets better with age.

Chilean Tomato and Sweet Onion Salad
1 large Spanish or Vidalia onion, halved lengthwise and very thinly sliced
1 serrano or jalapeno chile, seeded and finely minced
1 tablespoon salt
1 tablespoon minced fresh cilantro or parsley
5 large ripe tomatoes, peeled and sliced
3 tablespoons vegetable or extra-virgin olive oil
Place the onion slices and salt in a bowl; cover with cold water, and soak for about 10 minutes. Drain in a colander and rinse briefly under cold running water. Shake well. This step will eliminate most of the sharpness of the onion. Arrange the tomatoes on a platter. Salt generously. Top with the onion, chile, and cilantro. Sprinkle the oil evenly over the salad, toss to combine, and serve at once


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