does anybody know of a source of finding hard-to-find recipes?

Yea, me too. I tried to find a recipe for it but no luck so far. I have a couple>>>

of recipes that have parts of the ingredients in them but not ever put together. And nothing using the champagne. I'm still looking.

 
Re: does anybody know of a source of finding hard-to-find recipes?

I am not at all familiar with the dish that you are looking for, but it appears that it might me a cuban dish. You can try putting in Google cuban recipes, or south american recipes or what ever the country of origin is and see what comes up. I only tried putting in cuban recipes and recipes did come up. Hope this helps

 
yes it's cuban and i,ve exhaust a coupla search engines. thanks though.

laur has a coworker in miami whose a cook. she's gonna emal her for a recipe if she has one.

if so, i'll be sure to post it.

 
thanks but the one i'm lookig for is marinated in champagne and green orange juice...

well, not really greencolor> but the juice from green oranges.

 
Would this work if you sub champagne for the wine?

Garlic Marinated Roasted Chicken #88034
recipe by Hey Jude

This is a Cuban dish that goes really well with rice and beans and fried plantains. This smells wonderful while it's cooking. Don't be alarmed by the amount of garlic, it will be okay. Prep time includes marinating time.

4 servings

2 hours 5 minutes 1 hr 20 mins prep

1 (3 lb) chickens, cut in half
10 cloves garlic, minced
1/4 cup lime juice
1 teaspoon ground cumin
1 cup white wine
1 teaspoon salt
1 small onion, cut into chunks
2 shallots
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil

Rub the chicken inside and out with the minced garlic.
Place the remaining ingredients, EXCEPT FOR THE OLIVE OIL, in a food processor or blender; process until the onion and shallots are very finely chopped.
Place the chicken in a glass bowl and pour the marinade over, turning the chicken to make sure the marinade is spread evenly; refrigerate one hour.
Remove the chicken from the marinade (discard the marinade) and preheat your oven to 375°.
In a frying pan, heat olive oil over medium-high heat; when pan is hot, brown chicken on both sides, one half at a time.
Remove and place in a shallow roasting pan, skin side up, and roast 30-35 minutes, or until cooked through; check by piercing meat, if juices run clear the chicken is done.
Place the chicken on a carving board and cut into serving pieces.

 
rvb - think I might have something VERY close - tell me more...

about what it's like and what's in it?

www.tasteofcuba.com has a few that look similar. Also, I signed up for their board and posted a request for it so we'll see if anything shows up there.

If not, I'll go to my Cuban restaurant and see if he knows it - he LOVES to show off and give me all his cooking secrets not knowing I collecting them!

 
i think it might be the other way around...

i've googled a lot and have found references to either pollo al ajibe or pollo el aljibe by several restaurants beside the la duni.

 
I saw that it says green orange juice but I've never seen that before. They>>>

use sour orange in most everthing. I wondered if they meant that? I bet Sandra in London would be of help here.

 
Aha...you're right. I bet if we can ever get this recipe we'll find that ...

La Duni is just do a different take (champagne) on mojo.

 
wow! thanks to everone for all the help...

it's becoming apparant that this is a recipe with many variations.
i'm most intrigued by the ones with champagne, but i'm definitely interested in other variations.
when i open the envelope and find the final choice i'll post it.

 
You must log in or register to reply here.
Back
Top