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

Quote Shucander Replybullet Topic: "COLOMBIAN Recipes"
    Posted: 29 May 2007 at 3:29am
"Colombian Recipes"
 
Sancocho De Gallina (Colombian Chicken Soup)
This Colombian recipe for Chicken Soup improves on the traditional by adding yucca, plaintains and red potatoes. What an excellent blend of flavors!
 

Prep 6-8 servings

 

1˝ hours 25 min

 

1.5 quarts chicken stock

1.   yucca root, peeled and cut into 1 inch cubes

2.   plantains, peeled, halved, and sliced into thirds lengthwise

2.   red potatoes, peeling optional, cut into chunks

3.   whole skinless chicken breasts, quartered with bones left on

2.   lemons, juice of

1.   teaspoon cumin

6-8 scallions

1    bunch cilantro

      salt and pepper, to taste

 

For the Roux

 

2         tablespoons all-purpose flour

2         tablespoons butter

 

-------------------------------------------------------------------------------------------------------------------------------

  1. In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
  2. In the remaining 1 Ľ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
  3. As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
  4. 30 minutes prior to the end of cooking, add the cut up plaintains.
  5. 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
  6. Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
  7. Add the roux to the soup and stir to blend well.

 

"Sancocho De Gallina (Colombian Chicken Soup)" Recipe #229326

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Edited by Shucander - 12 June 2007 at 10:12pm
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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 31 May 2007 at 10:13pm

Colombian Chorizo Skewers with Cilantro Pesto

 

Ingredients :

˝        bn        Parsley

 

1          bn        Cilantro

 

1          cup      Olive oil

 

6          x        Garlic cloves chopped           

 

1          cup      Toasted pumpkinseeds ground

 

˝        cup      Small-diced Mancego

 

1          x          Lime juiced

 

                   Salt to taste

 

3          x          Air-dried chorizo links sliced 3/4" thick

 

3          x          Four-inch bamboo skewers soaked in water

 

Method:

·                       In a food processor, puree the parsley and cilantro with the  olive oil. Add the garlic, pumpkinseeds, and cheese and pulse. Season with lime juice and salt. Set aside.

·                       Skewer 3 slices of chorizo lengthwise. Grill the anticuchos (chorizo skewers) until heated through, for approximately 1 minute on each side. Serve with the cilantro pesto.

·                       This recipe yields 6 servings.

·                       Description: "(Anticuchos De Chorizos)"

 

Thanks to Colombian ServerPro

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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 06 June 2007 at 10:34pm

"Colombian Recipes"

 

Ajiaco de Pollo Bogotano Recipe

Colombian Stew

 

Ingredients:

2 oz butter
3= lb chicken, in serving pieces
2 large onions, finely chopped
8 medium potatoes, thinly sliced
3= pts chicken stock
cumin seeds (optional)
6 new potatoes
salt and pepper
2 ears corn, each cut in three
3 tbsps capers
< pt double cream

 

Directions:

Heat the butter in a heavy casserole and sauté the chicken pieces with the onion until the chicken is golden. Add the thinly sliced potatoes and the stock. Cover and cook on a low heat for about 25 minutes.

Add the new potatoes and cook for about 20 minute more, or until chicken and new potatoes are tender. Remove the chicken pieces and new potatoes and work the stock through a sieve.

Return stock to casserole. Season to taste. Add the chicken and potatoes, corn and capers. Simmer for 5 minutes. Add cream and cook just long enough to heat through. Serve in deep soup plates with avocado sauce on the side.

 

By Maile Rehbock

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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 06 June 2007 at 10:46pm

Dulce de Tres Leches Recipe

"Colombian Cakes"

 

Ingredients:

3 eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
1(v teaspoons baking powder
(y cup cold milk

1 cup evaporated milk
1 can condensed milk
1 cup cream

 

Directions:

Beat eggs and sugar until foamy. Add vanilla and beat well. In a separate bowl, mix dry ingredients well. Add (w of the flour mixture to the egg mixture and stir well. Add cold milk all at once, and then add the rest of the flour mixture. Stir well. Pour into an ungreased, un floured 8x11 Pyrex dish. Bake at 350!F for 25 minutes. While the cake bakes, mix in a separate bowl the evaporated milk, condensed milk, and cream. Set aside. It is important that this milk mixture be at room temperature when the cake is finished baking, so do not refrigerate the mixture. As soon as the cake is removed from the oven, pour the milk mixture over the cake. When the dish has cooled, refrigerate the cake for at least one hour (overnight is best). Serve cold. Cake keeps well in the fridge for 2 weeks when tightly covered.

This is my husband's favorite treat. I make a cake and keep it in the fridge and he snacks on it for a week or two. Note that this cake needs to be left in the pan-it doesn't do well on a cake plate. This recipe is quick and easy, and everyone I have served it to raves about how good it is.

 

By: Laurellee Rodriguez (Family Recipe}

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Shucander’s Recipes

Quote Shucander Replybullet Posted: 12 June 2007 at 10:22pm

"COLOMBIAN Recipes"

Ajiaco Bogotano (Chicken and Potato Soup)
  • Makes about 22 cups

Colombia's national dish calls for three types of potatoes, one of which, a yellow potato, is native to the country. It breaks down during the cooking process, helping to thicken the soup. Some Americanized versions of the recipe suggest that Yukon Gold potatoes can be substituted, but embassy chef Gladys Rodriguez insists on the native papa criolla. Guascas, a South American herb, imparts a grassy flavor to the soup. When Rodriguez serves this at the embassy, she provides corn cob holders along with the soup spoons.

1/4 of an onion, sliced lengthwise
1 bunch cilantro
6 scallions, white parts only
1 clove garlic
1 stalk celery
4 quarts water
One 3 1/2 -pound chicken, skinned and quartered
4 chicken bouillon cubes
4 ears corn
2 pounds red bliss potatoes, peeled and cut into medium slices
3 pounds russet potatoes, peeled and cut into medium slices
2 pounds papa criolla* (Colombian yellow potatoes), peeled and quartered One 0.35-ounce packet dried guascas*
Salt
Freshly ground black pepper
1/2 cup heavy cream, for garnish
3 avocados, coarsely chopped, for garnish
1/2 cup capers (not drained), for garnish
Aji Salsa, for garnish (recipe follows)

On a large piece of cheesecloth, bundle together the onion, cilantro, scallions, garlic and celery. Gather the corners of the cheesecloth and fasten with kitchen twine to form a version of a bouquet garni. Place it in a large stockpot with the water, the chicken pieces and the bouillon cubes. Bring to a boil, then reduce the heat to medium-low and simmer, with bubbles just breaking the surface, for about 30 minutes, skimming any foam that forms on the top, if necessary. Remove the chicken. When cool, shred the breast meat and set aside. (Reserve the thigh and drumstick meat for another use.)

Increase the heat to medium-high and add the corn and red bliss potatoes to the pot. Boil for 10 minutes. Add the russet potatoes and cook for 20 minutes. Add the papa criolla and half of the packet of guascas and stir. Reduce heat to low and simmer for 1 hour or until thickened. Remove the corn and, when cooled enough to handle, cut cobs into 2-inch rounds. Return corn to the pot with the remaining half-packet of guascas.

Remove and discard the bouquet garni. Add salt and pepper to taste. Ladle the soup into individual bowls. Serve with shredded chicken and other garnishes in separate serving bowls.

*NOTE: Papa criolla are available in jars or frozen at Latin American specialty markets. Packets of the herb, guascas, also are available at Latin American markets.

Per 1 cup serving: 121 calories, 4 g protein, 26 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 9 mg sodium, 3 g dietary fiber

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By: chef Gladys Rodriguez
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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 05 Aug 2007 at 9:00pm

Colombia Banana Omelette-Tortilla De Banana Recipe

 

Nr. #161771

Puffy baked omelette with butter fried bananas on to

by Olga Drozd

 

4 servings 35 min 15 min prep

3

tablespoons butter

4

bananas, sliced

6

eggs, separated

1/2

teaspoon salt

1

dash cayenne pepper

1/4

cup milk

2

tablespoons finely chopped parsley

  1. Melt the butter in a skillet and sauté the bananas about 5 minutes, turning them frequently. Remove from the pan and set aside.
  2. Beat the egg yolks with the salt, cayenne pepper and milk. Beat the egg whites until stiff and fold the yolks and whites together.
  3. Transfer to a buttered 7 x 10 inch shallow casserole and arrange the banana slices on top.
  4. Bake in a 350 degrees F. oven 20 minutes until lightly browned. Sprinkle with parsley and serve from the casserole. Serves 4.

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