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 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Topic: "HONDURAN Recipes"
    Posted: 10 Aug 2006 at 9:21am
"HONDURAN Recipes"
 
Tacos Hondurenos

Tacos:
Ingredientes:
  • 3 LIBRAS DE POLLO (PECHUGA PREFERIBLE)
  • 1 CEBOOLA BLANCA
  • 1 CHILE DULCE VERDE
  • 5 DIENTES DE AJO
  • 5 CULANTRO DE HOJA
  • 20 TORTILLAS DE MAIZ DELGADAS
  • 8 TOMATES PERA
  • QUESO PARMESANO O QUESO SECO RALLADO
  • UNA LATA DE VEGETALES MIXTOS QUESO AMARIILO EN TIRAS
  • ACEITE PARA FREIR
  • CONDIMENTOS EN POLVO
  • SALSA SOYA
  • REPOLLO BIEN PICADO
  • Procedimiento:
    EN UNA OLLA SE COCINA EL POLLO POR UNA HORA CON CON 15 MINUTOS , LUEGO SE SEJA ENFRIAR POR 10 MINUTOS Y SE PROCEDE A DEHILACHAR Y EN UN SARTEN CON ACEITE CALIENTE(2 CUCHARADAS) SE SOFRIE EL POlLO AGREGANDOLE LOS CONDIMENTOS EN POLVO,EL AJO, EL CHILLE Y LA CEBOLLA PICADA, LE PUEDE AGREGAR SAL SI USTED DESEA,MENEELO CONSTANTEMENTE HASTA QUE USTED CONSIDERE QUE ESTA FRITO.



    PARA LA SALSA:

    EN UNA OLLA PEQUENA PONGA 1 1/2 TAZA DE AGUA A HERVIR, LUEGO AGREGUE LOS TOMATES PICADITOS LA CEBOOLLA EN RODAJAS Y EL CHILE EN TIRAS JUNTAMENTE CON EL CULANTRO, LUEGO LE AGREGA LA SALSA SOYA Y DEJELO HERVIR POR 7 MINUTOS A FUEGO BAJO.

    PONGA UN SARTEN CON SUFICIENTE ACEITE A CALENTAR; EN UN COMAL PONGA A CALENTAR LAS TORTILLAS(NO TOSTADAS) LUEGO PONGA SOBRE ELLAS EL POLLO, UN POQUITO DE VEGETALES Y UNA TIRA DE QUESO AMARIILO Y HAGA UN ROLLITO, PARA FIJARLO PUEDE USAR PALILLO DE DIENTES O CON HILO DE COSER, LUEGO PONGALOS A FREIR POR 5 MINUTOS DANDOLES VUELTA HASTA QUE SE DOREN.(sino quiere usar hilo o palillos puede colocarlos con el borde hacia abajo al momentos de freirlos)

    SIRVALOS EN UN PLATO, PONGALES EL REPOLLO PICADO LUEGO LA SALSA DE TOMATE, Y ROCIELOS CON QUESO PARMESANO. SI DESEA PICANTE LE PUEDE AGREGAR A LA SALSA CHILE PICANTE.

    Muchas Gracias a: Antonio Sabillon



    Edited by Shucander - 12 June 2007 at 8:52pm
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    Shucander’s Recipes

    Quote Shucander Replybullet Posted: 10 Aug 2006 at 9:36am
    "HONDURAN Recipes"
     
     
    “Pescado Frito con Tajadas”: 
    Honduran Fish and Chips

    Red Snapper filets or smaller ones fried whole come with half-ripe plantains, firm with a touch of sweetness.

    Ask around for a comedor (eatery) until you find what you’re looking for. Serve with squirt of lime, liberal amounts of chile sauce and cold beer.

    Hoduran Fish and Chips Que Rico!

    Ingredients:

    • snapper filets 4-6 inches (2 per person) or
      8-10 inch whole fish (1 per person) or
      any firm white-fleshed fish

    • thin batter made from flour and water

    • corn starch or fine ground corn meal

    • fresh ground pepper 

    • salt

    • 1 ½-2 semi-ripe plantains per person (green ones good too but less sweet, look for partly yellow ones) sliced at an angle to produce longer, tapered, oval shapes

    • enough oil for ¾ -1 inch depth in thick iron skillet for deep frying.

    Preparation:

    Heat oil on med-high until just starts to smoke. Fry the plantains first until just brown on edges. Season fish with salt and pepper and dredge the fish in corn starch/meal before dipping in batter. Fry until deep golden brown.

    Serve with lime wedges, your favorite chile paste/sauce. Plantains good with ketchup, better with mayo, trust me.

    Bon Appetite! Marian Miranda

     



    Edited by Shucander - 12 June 2007 at 8:55pm
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    Shucander’s Recipes

    Quote Shucander Replybullet Posted: 12 Aug 2006 at 10:24am
    "HONDURAN Recipes"
    Conch Soup

    This is a typical soup that originated in the north coast of Honduras, but it is served throughout the country.

    Ingredients:
  • 1 pound of conch
  • 2 shredded coconuts
  • 3 green bananas
  • 2 carrots
  • 2 pounds of yucca - it is better if you use yellow yucca
  • 2 garlic teeth
  • 2 large onions - yellow or white
  • 2 green peppers
  • 2 bouillon cubes
  • 1/2 cup of coriander - small leaf
  • 1/2 cup of coriander - broad leaf
  • 1/8 cup of margarine
  • 1 cup of coconut milk

  • Process:

    Cut up the onions, garlic, green peppers. Peel and cube all vegetables (except the bananas) and fast fry them in the margarine. Add the bouillon cubes and the coriander. Liquefy together the meat and the milk of the coconuts, sift the mixture - you may need to add some water to get it all out. Should end with approximately 3/4 liter of coconut milk. Add this to the fast fried vegetables, let it simmer around 15 to 20 minutes. Add the bananas and simmer for another 7 minutes or until the bananas are soft. Add the conch, peeled, and cut in small pieces; let it simmer for five more minutes.


    Enjoy it.
    P.S. I don't know if you have access to broad leaf coriander. If you don't I would suggest substituting it for regular coriander 1 to 1 1/2 the broad leaf has a sharper taste than the other.
    If you can't get conch there in the U.S., so you can substitute it for scallops. Expensive but it is worth it.

     Bon Appetite.  M Miranda

     



    Edited by Shucander - 12 June 2007 at 8:56pm
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    cee01’s Recipes

    Quote cee01 Replybullet Posted: 02 Mar 2007 at 4:05pm
    Do you have a recipe for Bun?
    ceesha
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    harmac
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    harmac’s Recipes

    Quote harmac Replybullet Posted: 03 Mar 2007 at 9:53am

    Jamaican Bun

    3 cups flour
    1 1/2 cups brown sugar
    3 teaspoon baking powder
    1 teaspoon salt
    2 eggs
    1 teaspoon vanilla
    1 tablespoon honey
    1tablespoon butter
    1 teaspoon anisee seed
    1 teaspoon mace
    1 teaspoon cinnamon, mix spice
    1 bottle beer
    browning about 2 tablespoon
    1 cup rasins
    1/2 cup cherries

    Mix beer,spices,butter and honey on low flame until butter melts. mix flour,fruits,cherries,baking powder and salt. add beaten eggs to beer mixture (make sure its not too hot).add the flour to the mixture.pour into a well greased loaf pan. bake for appx. 1 hour or longer at 350 degrees,until done. enjoy

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    cee01’s Recipes

    Quote cee01 Replybullet Posted: 03 Mar 2007 at 1:26pm
    I don' remember any fruit other than rasins and I do remember coconut milk...I am fairly certain there was not any anisse seed...but I appreciate your response and will have to try it.
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    Shucander’s Recipes

    Quote Shucander Replybullet Posted: 25 Apr 2007 at 12:23am
     
    Honduras - Honduran Recipes

    Fish with Garlic


    We ate quite a bit of fish in Ceiba.  This is as close as I can come to matching the taste.   Garlic warning.

    This is just superb. Of this dish, my wife says, "This is an A+." She grades everything I prepare and it helps me know what will be done again in our kitchen.

    1.5 pounds of 3/4" white fish filet
    1/2 c. flour
    3-4 T olive oil
    garlic, minced (tons)
    salt
    pepper
    parsley
    paprika
    lime wedge

    Wash fish and pat dry. Dust the fish in flour. Heat olive oil at medium, keeping it just below smoking level. Cook one side, 3-4 minutes. Turn, placing using a brush to "paint" the fish with the minced garlic. Cook other side 3-4 minutes. Quickly turn one more time to heat surface side again.

    Drain on paper towels. Dust with dried parsley flakes, paprika, salt, pepper.

    Serves 4-5

    Huge side of tossed salad, tortillas, and rice.  Serve it up.
    ________

    OK, I prepare just 1/2 pound - perfect for the two of us. We are heavy, heavy garlic. To give you an idea, I use 4 nice sized cloves for 1/2 pound of fish. When I turn the fish the last time, some stays on the fish and some goes into the pan.

    I cook fish longer rather than shorter. That is our preference. Use your judgement on time.

    Wonderful. Absolutely wonderful.

    Star



    Edited by Shucander - 12 June 2007 at 8:57pm
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    Shucander’s Recipes

    Quote Shucander Replybullet Posted: 25 Apr 2007 at 12:25am

    Honduras - Honduran Recipes

    Black Beans, Frijoles Negros

    (Note:  A Honduran-American mentioned that Hondurans cook with red beans.  When we visited in 2003, we were served red beans 1/2 the time and black beans 1/2 the time.  Beans of any color will work in the bean recipes on this site -- garbanzos or chickpeas require longer cooking time).

    °  2 pounds of dried black beans.

    Rinse in water, watching for small pebbles. Cover with water, boil for 5 minutes, turn stove off and let rest for 1.5 hours.

    Drain beans and add to large soup kettle.

    In skillet, saute over medium low burner:

    °  1 Spanish onion
    °  1 green bell pepper
    °  6 garlic minced garlic cloves (add garlic two minutes after onions are browning)
    °  1-2 T olive oil
    °  1/2 to a whole jalapeño pepper (tastes vary)


    Sweat the onions till translucent and add entire mixture to beans.

    To the beans, now add:

    °   Juice of one lime
    °   1/2 C of red wine
    °   2 smoked turkey legs (meats of your choice can be substituted)
    °   1 T. cumin
    °   1 T. coriander
    °   1/2 bunch finely diced cilantro, ~4 T

    Crack a whole bunch of pepper corns over it and go gently on the soup, tasting as it cooks.

    Optional:

    Add 15-oz. can of diced tomatoes (or fresh, if available) or diced tomatoes/chilis

    Cover beans with water (to a level 1/2" above the beans) and simmer until tender -- 1.5-2 hours.  Keep an eye of water level and at the end, remove lid to simmer away water to consistency preferred.

    Ladle over rice, add hot sauce to taste, adding chopped onions.   Serve with a side salad of thinly sliced cabbage, topped with a huge slice of tomato, olive oil, and vinegar.

    [Separate into smaller containers.  Beans hold well in freezer for up to six months.]

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    karenzia65’s Recipes

    Quote karenzia65 Replybullet Posted: 28 May 2007 at 11:54pm
    I am curious why you are taking credit for this tamale recipe.  Karen Oseguera submitted this years ago on honduras.net

    You should give credit to the one that submitted.

    KO
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    vutjebal’s Recipes

    Quote vutjebal Replybullet Posted: 29 May 2007 at 1:19am
    oops karenzia65, I think Scott will reply to your post.
    But  welkom and  bonbini  on board. Wink
    It is better to take refuge in the LORD than to trust in man.
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