A friend just gave me some home made sofrito, Need Recipes TIA
- Thread starter brooksie
- Start date
Rec: Fricase de Pollo (Chicken stew) ...this is delicious and you could sub your sofrito for the
one included. I've also made rice with it, we thought it was very good.
Fricase de Pollo (Chicken stew)
Traditionally, this fricase is made with a whole cut-up chicken, but I find that the dark meat has more flavor and is better suited to stewing; white meat has a tendency to become dry. This dish stores well in the refrigerator and reheats well, but it loses flavor when frozen.
1/4 cup flour
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 tsp paprika
2 1/2 lb chicken thighs
2 Tbs olive oil
1 cup basic sofrito with cilantro (recipe follows)
1/4 cup tomato sauce
1/3 cup pimiento-stuffed olives, chopped
2 Tbs capers, drained
1/4 cup dark raisins
1/2 cup red wine
2 Tbs cilantro, chopped
1 Mix the flour with the salt, pepper, and paprika. Dredge the chicken thighs in the flour mixture; shake or pat to remove excess flour.
2 In a heavy pot, heat the olive oil over medium-high heat and put in the chicken. Cook until lightly browned on all sides. Do this in two batches to avoid crowding, which would cause steam and prevent the meat from browning.
3 When all the chicken is browned, remove it from the pot; drain off any fat left in the pan. Add the sofrito, tomato sauce, olives, capers, raisins, and wine and stir to blend. (If you prefer a bit more sauce, add a little more chicken broth or water, but not wine, which would make it too acidic.)
4 Return the chicken to the casserole with any accumulated juices. Stir to coat the chicken with the sauce; cover and simmer until the thighs are completely tender when pierced with a knife, about 45 min.
5 Rich but not heavy. Using olive oil instead of the traditional lard helps to lighten the flavor of this chicken stew. To cut down on fat, you can use skinless chicken thighs.
Basic Sofrito:
2 Tbs olive oil
1 medium onion, diced (about 1 cup)
1/2 green bell pepper, diced (about 1/2 cup)
1/2 red bell pepper, diced (about 1/2 cup)
4 cloves garlic, minced
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 tsp fresh oregano, minced
Add to suit your tastes:
more garlic
1 bay leaf
1/4 to 1/3 cup chopped cilantro
1 jalapeno or 1/2 Scotch bonnet pepper, minced
1 Tbs tomato paste,
1/2 cup chopped fresh tomatoes
1 This can be made ahead and stored in the refrigerator for up to a week. Chop all vegetables the same size-about 1/8-inch dice. The vegetables should be cooked slowly. If you're making a large batch, cook the sofrito for about 1 hour, stirring often. (Slow really is better, but I confess that if I'm in a hurry, I cook the sofrito over high heat, stirring constantly, for 3 or 4 min.) Yields about 1 cup.
2 Heat the oil in a skillet over medium heat. Reduce the heat to low, stir in the onion, and cook, stirring, about 1 min. Add the remaining ingredients. Continue cooking slowly for about 15 min.
Servings: 6
one included. I've also made rice with it, we thought it was very good.
Fricase de Pollo (Chicken stew)
Traditionally, this fricase is made with a whole cut-up chicken, but I find that the dark meat has more flavor and is better suited to stewing; white meat has a tendency to become dry. This dish stores well in the refrigerator and reheats well, but it loses flavor when frozen.
1/4 cup flour
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 tsp paprika
2 1/2 lb chicken thighs
2 Tbs olive oil
1 cup basic sofrito with cilantro (recipe follows)
1/4 cup tomato sauce
1/3 cup pimiento-stuffed olives, chopped
2 Tbs capers, drained
1/4 cup dark raisins
1/2 cup red wine
2 Tbs cilantro, chopped
1 Mix the flour with the salt, pepper, and paprika. Dredge the chicken thighs in the flour mixture; shake or pat to remove excess flour.
2 In a heavy pot, heat the olive oil over medium-high heat and put in the chicken. Cook until lightly browned on all sides. Do this in two batches to avoid crowding, which would cause steam and prevent the meat from browning.
3 When all the chicken is browned, remove it from the pot; drain off any fat left in the pan. Add the sofrito, tomato sauce, olives, capers, raisins, and wine and stir to blend. (If you prefer a bit more sauce, add a little more chicken broth or water, but not wine, which would make it too acidic.)
4 Return the chicken to the casserole with any accumulated juices. Stir to coat the chicken with the sauce; cover and simmer until the thighs are completely tender when pierced with a knife, about 45 min.
5 Rich but not heavy. Using olive oil instead of the traditional lard helps to lighten the flavor of this chicken stew. To cut down on fat, you can use skinless chicken thighs.
Basic Sofrito:
2 Tbs olive oil
1 medium onion, diced (about 1 cup)
1/2 green bell pepper, diced (about 1/2 cup)
1/2 red bell pepper, diced (about 1/2 cup)
4 cloves garlic, minced
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 tsp fresh oregano, minced
Add to suit your tastes:
more garlic
1 bay leaf
1/4 to 1/3 cup chopped cilantro
1 jalapeno or 1/2 Scotch bonnet pepper, minced
1 Tbs tomato paste,
1/2 cup chopped fresh tomatoes
1 This can be made ahead and stored in the refrigerator for up to a week. Chop all vegetables the same size-about 1/8-inch dice. The vegetables should be cooked slowly. If you're making a large batch, cook the sofrito for about 1 hour, stirring often. (Slow really is better, but I confess that if I'm in a hurry, I cook the sofrito over high heat, stirring constantly, for 3 or 4 min.) Yields about 1 cup.
2 Heat the oil in a skillet over medium heat. Reduce the heat to low, stir in the onion, and cook, stirring, about 1 min. Add the remaining ingredients. Continue cooking slowly for about 15 min.
Servings: 6
dawn_mo
Well-known member
These is my favorite black bean recipe...REC: Family Recipe-Vegetarian Black Beans/Diana/NYC
Oh grrrrrrr. This is my favorite black bean recipe, is what it should say.
* Exported from MasterCook *
Family Recipe - Vegetarian Black Beans
Recipe By
iana/NYC
Serving Size : 1 Preparation Time :0:00
Categories : Latin American
Amount Measure Ingredient -- Preparation Method
2 lbs. dried black beans or 2 cans of unseasoned
black beans
1 " El Sofrito"
1/4 cup spanish olive oil
1 large onion -- minced
6 garlic cloves -- crushed (6 to smileys/bigeyes.gif
1/2 green pepper -- minced
2 bay leaves
8 ripe roma tomatoes -- chopped
1/4 cup dry sherry
1 T red wine vinegar
Salt and pepper to taste
1 habanero pepper
1 T spanish olive oil
If doing from scratch, soak the black beans overnight, refrigerated, with twice as much
water (in volume), in a covered pot. To cook, add water again, so that you have twice as
much water again. Cook until tender. Do not add salt until the beans are done, this will
make them tough. While the beans are cooking, make the "sofrito." This sauce is added to many Cuban dishes: rice, fish, eggs, vegetables. To a hot pan, add 1/4 c of spanish olive oil
when fragrant, add the garlic, onion, and green pepper. Sautee until onion is translucent.
Then add the rest of the ingredients to the sofrito. Simmer for 20 minutes, stirring occasionally. Salt and Pepper to taste. Then add to the cooked beans. Again, salt and pepper to taste. Lastly, add habanero oil, you can make this ahead of time: de-seed a habanero chile, chop coarsely, fry up in olive oil, discard the chile shells, then add as much of the oil to the beans, to taste. Buen provecho.
- - - - - - - - - - - - - - - - - - -
Oh grrrrrrr. This is my favorite black bean recipe, is what it should say.
* Exported from MasterCook *
Family Recipe - Vegetarian Black Beans
Recipe By
iana/NYCServing Size : 1 Preparation Time :0:00
Categories : Latin American
Amount Measure Ingredient -- Preparation Method
2 lbs. dried black beans or 2 cans of unseasoned
black beans
1 " El Sofrito"
1/4 cup spanish olive oil
1 large onion -- minced
6 garlic cloves -- crushed (6 to smileys/bigeyes.gif
1/2 green pepper -- minced
2 bay leaves
8 ripe roma tomatoes -- chopped
1/4 cup dry sherry
1 T red wine vinegar
Salt and pepper to taste
1 habanero pepper
1 T spanish olive oil
If doing from scratch, soak the black beans overnight, refrigerated, with twice as much
water (in volume), in a covered pot. To cook, add water again, so that you have twice as
much water again. Cook until tender. Do not add salt until the beans are done, this will
make them tough. While the beans are cooking, make the "sofrito." This sauce is added to many Cuban dishes: rice, fish, eggs, vegetables. To a hot pan, add 1/4 c of spanish olive oil
when fragrant, add the garlic, onion, and green pepper. Sautee until onion is translucent.
Then add the rest of the ingredients to the sofrito. Simmer for 20 minutes, stirring occasionally. Salt and Pepper to taste. Then add to the cooked beans. Again, salt and pepper to taste. Lastly, add habanero oil, you can make this ahead of time: de-seed a habanero chile, chop coarsely, fry up in olive oil, discard the chile shells, then add as much of the oil to the beans, to taste. Buen provecho.
- - - - - - - - - - - - - - - - - - -
REC: Ropa Vieja
I got this from Daisy Martinez’ cooking show on PBS but never quite got around to making it. She made it sound sooooo good! I have her recipe for the sofrito too if you would like it.
Ropa Vieja
“Old Clothes”
by Daisy Martinez
2¼ - 2½ lb chuck roast (or 2x1¼ lb flank steaks)
2 tsp fine sea or kosher salt, (+ more for seasoning the beef)
freshly ground pepper
onion powder
3 T canola oil
½ c Sofrito
¼ tsp ground cumin
2x8 oz cans Spanish-style tomato sauce
1½ c water
3 T alcaparrado or coarsely chopped pimiento-stuffed olives
2 bay leaves
4 celery stalks, with leaves, cut into ¼” dice
3 med carrots, cut into ¼” dice
1 c fresh or frozen green peas
Preheat the oven to 350°F. Pound the chuck roast or flank steaks out with a heavy meat mallet until about ½” thick. Season both sides of the beef generously with salt, pepper and onion powder.
Heat the oil in a large, oven-proof, heavy skillet over high heat until rippling. Add the beef and cook it until well browned on both sides, about 10 minutes.
Drain or spoon off most of the fat from the pan. Stir in the sofrito, 2 teaspoons salt and the cumin; bring to a boil. Depending on how much oil was left in the pan, you may have to add a little olive oil to give the mix a nice, creamy texture. Stir in the tomato sauce, water, alcaparrado or olives, and bay leaves. Bring to a boil, cover the dish and bake until the meat pulls apart easily with a fork, about 2½ hours. Let stand in the sauce until cool enough to handle.
Shred the meat coarsely by hand or using two forks. Return it to the sauce and add the celery and carrots. Bring to a simmer over low heat and cook until the vegetables are tender, about 10 minutes. Stir in the peas and cook a few minutes more. Watch the liquid as it cooks and add more broth of water as needed.
Makes 6 servings.
I got this from Daisy Martinez’ cooking show on PBS but never quite got around to making it. She made it sound sooooo good! I have her recipe for the sofrito too if you would like it.
Ropa Vieja
“Old Clothes”
by Daisy Martinez
2¼ - 2½ lb chuck roast (or 2x1¼ lb flank steaks)
2 tsp fine sea or kosher salt, (+ more for seasoning the beef)
freshly ground pepper
onion powder
3 T canola oil
½ c Sofrito
¼ tsp ground cumin
2x8 oz cans Spanish-style tomato sauce
1½ c water
3 T alcaparrado or coarsely chopped pimiento-stuffed olives
2 bay leaves
4 celery stalks, with leaves, cut into ¼” dice
3 med carrots, cut into ¼” dice
1 c fresh or frozen green peas
Preheat the oven to 350°F. Pound the chuck roast or flank steaks out with a heavy meat mallet until about ½” thick. Season both sides of the beef generously with salt, pepper and onion powder.
Heat the oil in a large, oven-proof, heavy skillet over high heat until rippling. Add the beef and cook it until well browned on both sides, about 10 minutes.
Drain or spoon off most of the fat from the pan. Stir in the sofrito, 2 teaspoons salt and the cumin; bring to a boil. Depending on how much oil was left in the pan, you may have to add a little olive oil to give the mix a nice, creamy texture. Stir in the tomato sauce, water, alcaparrado or olives, and bay leaves. Bring to a boil, cover the dish and bake until the meat pulls apart easily with a fork, about 2½ hours. Let stand in the sauce until cool enough to handle.
Shred the meat coarsely by hand or using two forks. Return it to the sauce and add the celery and carrots. Bring to a simmer over low heat and cook until the vegetables are tender, about 10 minutes. Stir in the peas and cook a few minutes more. Watch the liquid as it cooks and add more broth of water as needed.
Makes 6 servings.
julie-r-wa
Well-known member
I always get sofrito and recaito mixed up, so here's a definition...
From the Epicurious Food Dictionary:
sofrito
(soh-FREE-toh)
1. The Spanish sofrito is a sauce made by sautéing ANNATTO SEEDS in rendered pork fat. The seeds are removed before chopped onions, green peppers, garlic, pork and various herbs are cooked in the flavored, now-red oil until the ingredients are tender and the mixture is thick. The sauce is used in recipes as needed. 2. The Italian soffrito is a similar mixture (usually chopped celery, green peppers, onions, garlic and herbs) sautéed in olive oil and used to flavor soups, sauces and meat dishes.
RecipeZaar "recaito" definition:
recaito
A very mild, cilantro-based Mexican seasoning sauce. sauteeing cilantro, garlic, green pepper and onion in olive oil.
Ethnicity: Mexican Ingredient
Season: available year-round
How to store: Will last forever in the fridge.
How to prepare: rice dishes, soups, stews, salsa, garnish on tacos and burritos. It's even good on cold cut subs or sandwiches.http://www.epicurious.com/cooking/how_to/food_dictionary/search?query=sofrito&submit.x=16&submit.y=5&submit=submit
From the Epicurious Food Dictionary:
sofrito
(soh-FREE-toh)
1. The Spanish sofrito is a sauce made by sautéing ANNATTO SEEDS in rendered pork fat. The seeds are removed before chopped onions, green peppers, garlic, pork and various herbs are cooked in the flavored, now-red oil until the ingredients are tender and the mixture is thick. The sauce is used in recipes as needed. 2. The Italian soffrito is a similar mixture (usually chopped celery, green peppers, onions, garlic and herbs) sautéed in olive oil and used to flavor soups, sauces and meat dishes.
RecipeZaar "recaito" definition:
recaito
A very mild, cilantro-based Mexican seasoning sauce. sauteeing cilantro, garlic, green pepper and onion in olive oil.
Ethnicity: Mexican Ingredient
Season: available year-round
How to store: Will last forever in the fridge.
How to prepare: rice dishes, soups, stews, salsa, garnish on tacos and burritos. It's even good on cold cut subs or sandwiches.http://www.epicurious.com/cooking/how_to/food_dictionary/search?query=sofrito&submit.x=16&submit.y=5&submit=submit
Rec: Yellow Rice with Corn (link inside)
Here are some links to a great site if you like Puerto Rican Cooking. The lady that has this site also wrote a cookbook which I have purchased. Everything I have made from the cookbook has been a winner. She had a show on our local PBS TV station for a while and is a dynamic gal!
Herweb site is www.daisycooks.com, but I will put a link for each specific recipe I am going to submit. She changes her recipes on the site frequently, but keeps the recipes for her "staples" such as sofrito, recaito, dry rub, etc. listed.
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=35
Here are some links to a great site if you like Puerto Rican Cooking. The lady that has this site also wrote a cookbook which I have purchased. Everything I have made from the cookbook has been a winner. She had a show on our local PBS TV station for a while and is a dynamic gal!
Herweb site is www.daisycooks.com, but I will put a link for each specific recipe I am going to submit. She changes her recipes on the site frequently, but keeps the recipes for her "staples" such as sofrito, recaito, dry rub, etc. listed.
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=35
Rec: Cuban Black Bean Soup (link inside)
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=32
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=32
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=32
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=32
Rec: Garbanzo Beans with Swiss Chard (link inside)
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=28
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=28
I haven't tried this one, but I've heard great things about it! Do you have the cookbook?
http://www.amazon.com/Taste-Old-Cuba-Delicious-Traditional/dp/0060169648
http://www.amazon.com/Taste-Old-Cuba-Delicious-Traditional/dp/0060169648
Thank you so very much
Hi Guys, I'm thrilled that you guys are enjoying the recipes. I just want to let you know that I am no longer working out of the Daisy Cooks! website (I've changed Production Co.), and can now be reached at daisymartinez.com, where I often post not just recipes from the book, but never before published recipes, exclusively for subcribers to the newsletter.
Thanks again for supporting the show and the book, and for taking those recipes into your kitchens!
Buen Provecho!
Daisy
Hi Guys, I'm thrilled that you guys are enjoying the recipes. I just want to let you know that I am no longer working out of the Daisy Cooks! website (I've changed Production Co.), and can now be reached at daisymartinez.com, where I often post not just recipes from the book, but never before published recipes, exclusively for subcribers to the newsletter.
Thanks again for supporting the show and the book, and for taking those recipes into your kitchens!
Buen Provecho!
Daisy