Sancocho Recipe

Sancocho Recipe

1 5-lb chicken or cooking hen cut into eighths

3 tsp salt

4 tbs cilantro, chopped

3 cloves garlic, finely chopped

pinch of oregano

1 medium onion, finely chopped

1 hot pepper, finely chopped

2 quarts water

5 lbs yucca, peeled and cut into large piece

Season the chicken with the cilantro, oregano and salt.

Put a heavy pot over medium heat and add the seasoned chicken. Brown the chicken on all sides.

Add the water, onion and hot pepper. Bring to a boil and reduce to a simmer. Cook until the chicken softens, about one hour.

Add the yucca and allow to boil until the tubers soften. Season with more salt to taste if needed.

Serve hot.

Carimanola Recipe

Carimanola Recipe

Filling

1 pound ground beef

1/4 cup oil

1/2 cup onions, finely chopped

2 cloves garlic, finely minced

1 bell pepper, seeded, cored, and chopped

1/2 teaspoon finely minced hot chili pepper

1/4 teaspoon ground cumin

2 tablespoons tomato paste

1 teaspoon salt

Heat the oil and fry the onion, garlic and bell pepper. Then add the hot pepper, cumin and meat. Mix and break up the mixture with a spoon or spatula. Remove from heat and set aside to cool.

Batter

3 pounds yucca

3 teaspoons olive oil

1 tablespoon salt

oil for deep frying

Peel yucca, cut into pieces and cook in water until tender but not overcooked. Puree in a food processor while warm and knead with oil and salt until the batter is soft but firm. Form balls with the yucca, flatten it, add one tablespoon of the filling (see recipe below) and close it, giving it an elongated form. Heat the oil and fry the fritters until brown. Remove from oil and drain excess oil by placing them on a paper towel.

Tamal de Olla Recipe

Tamal de Olla Recipe

1 lbs. par-cooked polenta

1 small chicken; cut into pieces

3 tbsp olive oil

Salt & pepper to taste

4 garlic cloves, peeled and smashed

1 tsp annato seeds or oil

1 larg onion finely chopped

1 yellow pepper chopped

1 red pepper choppes

2 tablespoon capers

15 green olives

2 cans tomato sauce puree

1/2 cup red wine vinegar

1 cup red wine

1 hot chili pepper; cored, seeded, and minced

Marinate the chicken with salt, pepper and oregano for at least 1 hour. Heat the oil over medium low heat in a big pan and add the annato seeds if using them. Add onion, peppers and garlic. Turn the heat and add the chicken to brown whilst adding the wine and vinegar little by little.

Add the tomato sauce puree, turn the heat down and let it simmer for about 1.5 hours with the hot chili pepper.Check the seasoning adding salt and pepper if needed and the capers and olives for the last 10 minutes.Take the chicken out, debone and skin it and put the meat back into the pan. Make the polenta according to package instructions, but using ¾ water and 1/4 chicken sauce . Put the tamal in a baking dish and bake for a further 20 minutes at gas mark 375º F.

Sindhi biryani Recipe

Sindhi biryani Recipe

2 lbs. lamb; boneless and cut into cubes

1 lb. basmati rice

2/3 cup natural yoghurt; unsweetened

3 medium tomatoes; peeled and cut into wedges

Vegetable oil

3 medium potatoes, boiled until tender and cut in half

3 medium onions, thinly sliced

3 tbsp fresh ginger, minced

1 tbsp garlic, minced

10 cloves

5-6 green cardamom pods plus 8 to cook rice

4-5 cinnamon sticks

1 tablespoon dried red chilli powder

1/2 tbsp turmeric

1/2 tbsp paprika

5 bay leaves

1 tablespoon coriander powder

2 teaspoon cumin powder

2 teaspoon cumin seeds

9 dried plums (prunes), pit removed

1 tablespoon salt

10 black peppercorns,cracked

2-3 black cardamom pods

3 long green chillies, whole, plus 1 finely sliced

1 bunch coriander, chopped

1 bunch mint, chopped

1 tablespoon saffron, soaked briefly in milk

25 grams each of golden raisins, slivered almonds, walnuts and cashew nuts

Fried onion rings, to garnish

Fry onions in a little vegetable oil over medium heat golden brown and translucent. Add lamb and stir for a few minutes to brown. Add ginger and garlic. Add yoghurt and all dried spices except saffron, mixing well to combine. Add 1 cup water, green chillies and salt. Turn heat to low and simmer for 45 minutes.

Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods. Drain when cooked and split into two lots. Add saffron to one half of the rice and stir through to distribute saffron evenly.

Combine tomatoes, mint, coriander, and sliced green chilli. Add 1/3 of the tomato mixture to the goat mixture. Cover and cook for a further 5 to 10 minutes. On a large serving platter, spoon out 1/2 the plain rice and top with the lamb curry.

Spoon over 1/2 the saffron rice and sprinkle with half the remaining tomato, mint and green chilli mixture. Add a layer of the boiled potatoes, then another layer of plain rice, saffron rice and finally onion rings. Top with remaining tomato, mint and green chilli mixture, then sprinkle over sultanas, almonds, walnuts and cashews.

Serve with cachumbar, made from red onions, tomatoes, vinegar and shredded lettuce and raita, made from yoghurt, mint, cumin and salt.

About Pakistani Recipy

Pakistan - Pakistani Recipes

In terms of cuisine Pakistan is to South Asia as Switzerland is to Europe. The closer you get to the borders of Pakistan's neighbors the closer the cuisine tends to reflect that neighbor's cuisine. Pakistani cuisine can be described as a refined blend of Indian, Central Asia, Iranian, Afghan, and Middle East cuisine. However, unlike other countries in South Asia, in Pakistan meat plays a much more dominant role with chicken, goat, lamb, and beef being the most popular. To the East the food is much more hot and spicier than the region close to Iran which tends to be much milder. In major cities it is not uncommon to see a rise in fusion-style cuisine mixing the local seasonings and spices of South Asia with cusines found around the world.

Lentils, curries, kababs, rice dishes, tandoori or barbecue, and naan are the most popular types of foods or dishes you'll see served throughout the country, particuarly the central region. The national dish of Pakistan is biryani, biriani, or beriani: a set of rice-based dishes made with aromatice spices and meat, fish, eggs or vegetables.

Lentils and Rice Recipe

Lentils and Rice Recipe


1 cup red lentils
2 cups basmati rice
1 cup onions, finely chopped
5 cups chicken stock
1/2 clarified butter
2 teaspoons salt
1 teaspoon tumeric

Layout lentils on a tray and pick out any pebbles or broken lentils. Soak lentils in cold water with enough to cover for 2 hours. Drain well. Combine the lentils, rice and onions in a large casserole pot. Stir in remaining ingredients, then cover. Bake in a preheated 425 F. oven for twenty-five minutes. Stir rice and lentils gently to mix well, then bake for 20 minutes longer or till the rice is tender and the liquid absorbed.

Beef or Lamb Seekh Kabab Recipe

Beef or Lamb Seekh Kabab Recipe

2 lbs. ground beef or lamb

1 medium onion, finely minced or grated

1 medium onion, finely chopped

4 green chillies

1 teaspoon red chili powder

1 teaspoon green papaya puree

1 bunch cilantro

8 green cardamom pods

1 teaspoon freshly ground black pepper

1 teaspoon garam masala

4 tablespoon chickpea or garbanzo flour

1 Egg

2 tablespoon powdered milk

8 allspice berries, ground

Salt to taste

2 tablespoon cooking oil

In a bowl combine ground meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes until the meat like a paste and the papaya has been mixed in well. Set aside for 2 hours.

Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan.

Svinekoteletter Recipe

Svinekoteletter Recipe


4 pork loin chops
2 tbsp cooking oil
1 onion; sliced into rings
1 1/4 cup apple cider
1 cup chicken broth

Brown the onions in oil in a large deep pan over medium heat, and add the pork chops. Brown chops 3-4 minutes each side over high heat. Add chicken broth and apple cider. Cover and simmer about 30 minutes, adding water to the sauce as needed to keep sauce liquidy. Serve with pickled vegetables.

Farikal Recipe

Farikal Recipe


2 lbs. boneless lamb cut into serving size portions
2 medium heads of white cabbage
1/4 cup flour
1 teaspoon salt
4 teaspoons black peppercorns
1-1/2 cups boiling water

Cut cabbage into small wedges. Layer meat, cabbage, sprinkle flour, pepper and salt in between. Make sure to start with meat and finish with cabbage on top. Pour boiling water over and simmer gently or cook in a crock pot until meat is tender. Add extra boiling water little by little if mixture gets too thick before ready.

Norwegian Meatballs Recipe

Norwegian Meatballs Recipe


2 lbs ground beef or lamb
1 lb. ground pork
2 eggs, beaten
1 cup mashed potatoes
1 cup dry breadcrumbs
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup milk
1 pint cream
flour
cooking oil

Mix all ingredients except cream and form into balls. Roll balls in flour and fry in small amout of oil to brown on all sides. Put in large casserole and pour cream over. Cover and bake at 325 for 40 minutes. Serve immediately.

Korean Hot Spice Soup

Korean Hot Spice Soup

1 tablespoon peanut oil
1 large onion, minced
2 cloves garlic, minced
1 stalk celery finely sliced
1/4 pound lean ground beef
1 leaf celery cabbage shredded
3 quarter size slices fresh ginger, minced
4 cups rich beef stock
3 tablespoon fresh peas
1 whole scallion, cut into 1/2 inch slices
1/2 teaspoon sesame seed
1 handful rice sticks
dash sesame oil
2 sprigs cilantro chopped
1 beaten egg

Heat oil over highest flame in wok or deep cast iron pot. When oil is sizzling hot, add onion, garlic, celery, and ground beef, breaking beef into small bits as you add it. Stir fry over high heat about 5 minutes. Add cabbage and ginger. Stir. Turn heat to medium and add beef stock. Bring to boil, turn to Low and stir in peas, scallion and sesame seed. Add the rice sticks, raise heat and boil until the rice sticks are barely done (test by biting). Add sesame oil and cilantro and stir again. Add the beaten egg and stir quickly

to mix everything.
Serve at once.
Serves 6 as a first course or 2 as a main dish with additional noodles.

Korean Dipping Sauce

Korean Dipping Sauce


3 tablespoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons rice vinegar
1 teaspoon toasted sesame seeds
1/8 teaspoon sugar
1 scallion, finely chopped

Combine the soy sauce, sesame oil and rice vinegar in a small bowl. In a small, heavy, dry skillet over medium heat. Add the sesame seeds and stir until they darken a bit. Remove and crush seeds. Add to soy mixture with sugar and scallions. You can increase recipe amounts to make as much as you need. I usually make at least 6 times amount and store in fridge.

Seasoned Spinach

Seasoned Spinach
10 oz fresh small flat-leaf spinach
2 Tbsp soy sauce
1 tsp sugar
1 1/2 tsp crushed sesame seeds
1 Tbsp sesame oil
1 Tbsp minced scallion
1 tsp vinegar (optional)
salt
red pepper threads (optional)

Remove roots from spinach, if desired. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired.

Korean Kalbi-Jim

Korean Kalbi-Jim


4 pounds beef short ribs
4 cloves garlic, minced
1 inch piece of ginger, peeled and minced
5 green onions, chopped
4 tablespoons toasted sesame seeds
1/4 cup dry sherry
1/2 cup soy sauce
3 tablespoons sesame oil
1/4 cup brown sugar, packed
fresh cracked pepper
1 tablespoon peanut oil
1 onion, chopped
2 carrots, chopped
2-1/2 cups water

Trim the ribs of excess fat. Score the top surface of the ribs in a diamond pattern. In a container or plastic bag large enough to hold the ribs, mix together the garlic, ginger, green onions, 3 tablespoons of the sesame seeds, sherry, soy sauce, sesame oil, brown sugar and a generous grating of pepper. Add the ribs and coat thoroughly with the marinade. Refrigerate for at least 5 hours, preferably overnight.

To cook the ribs, heat the peanut oil in a heavy pot or flameproof casserole large enough to accommodate the ribs. Brown the ribs, then push the ribs to one side and brown the onions and carrots in the same pot. Stir in the marinade and the water. Bring the mixture to a boil, then simmer, with the lid slightly ajar, for 1-1/2 hours, stirring occasionally. To finish the dish, remove the lid and boil until the sauce gets a syrup-like consistency. Serve the ribs with the glazed sauce and the remaining sesame seeds on top.

Korean Kalbi-Jim

Korean Kalbi-Jim


4 pounds beef short ribs
4 cloves garlic, minced
1 inch piece of ginger, peeled and minced
5 green onions, chopped
4 tablespoons toasted sesame seeds
1/4 cup dry sherry
1/2 cup soy sauce
3 tablespoons sesame oil
1/4 cup brown sugar, packed
fresh cracked pepper
1 tablespoon peanut oil
1 onion, chopped
2 carrots, chopped
2-1/2 cups water

Trim the ribs of excess fat. Score the top surface of the ribs in a diamond pattern. In a container or plastic bag large enough to hold the ribs, mix together the garlic, ginger, green onions, 3 tablespoons of the sesame seeds, sherry, soy sauce, sesame oil, brown sugar and a generous grating of pepper. Add the ribs and coat thoroughly with the marinade. Refrigerate for at least 5 hours, preferably overnight.

To cook the ribs, heat the peanut oil in a heavy pot or flameproof casserole large enough to accommodate the ribs. Brown the ribs, then push the ribs to one side and brown the onions and carrots in the same pot. Stir in the marinade and the water. Bring the mixture to a boil, then simmer, with the lid slightly ajar, for 1-1/2 hours, stirring occasionally. To finish the dish, remove the lid and boil until the sauce gets a syrup-like consistency. Serve the ribs with the glazed sauce and the remaining sesame seeds on top.

Bulgogi (Korean Marinated Beef)

Bulgogi (Korean Marinated Beef)


1 lb. sliced ribeye beef (korean stores sell the right cut)
1/2 c. soy sauce
1/3 c. sesame oil
2 T. sugar
3 cloves sliced garlic
Black pepper
Toasted sesame seeds
sliced spring onions

Mix soy sauce, sesame oil, sugar and garlic together. Taste and adjust for seasonings. Add black pepper, sesame seeds and sliced green onions. Marinate beef at least one hour. Grill bulgogi (best over a flame) a few miniutes on each side. It should be cooked through thoroughly but not dry. Serve with rice, sam (large lettuce leaves) and kochujang (hot bean paste). In each lettue leaf, put a little bit of rice, some bulgogi and some hot bean paste. Roll like a little taco.

Korean Dipping Sauce

Korean Dipping Sauce


3 tablespoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons rice vinegar
1 teaspoon toasted sesame seeds
1/8 teaspoon sugar
1 scallion, finely chopped

Combine the soy sauce, sesame oil and rice vinegar in a small bowl. In a small, heavy, dry skillet over medium heat. Add the sesame seeds and stir until they darken a bit. Remove and crush seeds. Add to soy mixture with sugar and scallions. You can increase recipe amounts to make as much as you need. I usually make at least 6 times amount and store in fridge.

Korean Hot Spice Soup

1 tablespoon peanut oil

1 large onion, minced

2 cloves garlic, minced

1 stalk celery finely sliced

1/4 pound lean ground beef

1 leaf celery cabbage shredded

3 quarter size slices fresh ginger, minced

4 cups rich beef stock

3 tablespoon fresh peas

1 whole scallion, cut into 1/2 inch slices

1/2 teaspoon sesame seed

1 handful rice sticks

dash sesame oil

2 sprigs cilantro chopped

1 beaten egg

Heat oil over highest flame in wok or deep cast iron pot. When oil is sizzling hot, add onion, garlic, celery, and ground beef, breaking beef into small bits as you add it. Stir fry over high heat about 5 minutes. Add cabbage and ginger. Stir. Turn heat to medium and add beef stock. Bring to boil, turn to Low and stir in peas, scallion and sesame seed. Add the rice sticks, raise heat and boil until the rice sticks are barely done (test by biting). Add sesame oil and cilantro and stir again. Add the beaten egg and stir quickly

to mix everything. Serve at once.

Serves 6 as a first course or 2 as a main dish with additional

noodles.

Seasoned Spinach

Seasoned Spinach
10 oz fresh small flat-leaf spinach
2 Tbsp soy sauce
1 tsp sugar
1 1/2 tsp crushed sesame seeds
1 Tbsp sesame oil
1 Tbsp minced scallion
1 tsp vinegar (optional)
salt
red pepper threads (optional)
Remove roots from spinach, if desired. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired.

Sausage and Polenta

Sausage and Polenta Casserole
1 tablespoon Fruity olive oil
1 onion; chopped
2 garlic cloves; minced
1 sweet red pepper; seeded and chopped
1/2 lb Mild Italian sausage; casing removed
1/2 lb Fresh mushrooms, sliced
2 1/2 Cups chicken broth
3/4 c Yellow cornmeal or polenta mix
1 tb Chopped fresh sage
1 tb Chopped Italian parsley
1/4 ts Ground cayenne pepper
1 c Ricotta cheese
1/2 c Shredded gruyere cheese
Salt
Freshly ground black pepper
4 tb Butter or margarine; melted
4 tb Grated parmesan cheese
Fresh Tomato Sauce (see below)

Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large, heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper, and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and sprigs of herbs.