Pollo el Ajibe
or at least my take on it.
adapted from a recipe by Norman Van Aken
serves 4
1 chicken spatchcocked* or halved
1 head roasted garlic
½ tsp. salt
2 tsp toasted ground cumin seed
1 cup olive oil
½ cup bitter orange marinade.**
1/ cup champagne (not the time to dig out your dom perignon)
salt and pepper
*to spatchcock a chicken, cut through alongside the spine and spread flat. i think this does wonders for the presentation.
**this should be available at Spanish markets. and is online at http://www.bizrate.com/condimentsseasoning_sauces/products__keyword--marinade__start--150.html
salt the chicken and set aside.
mix garlic, salt and cumin seed and scrape into a bowl.
heat the olive oil until a drop of water will boil instantly when dropped in. pour the oil over the paste. let sit for 10 minutes.
whisk in the orange juice and champagne. pour evenly over the chicken and set aside.
roast the chicken at 359 degrees or grill over a drip pan basting frequently with the marinade.
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Puree of Malanga
adapted from a recipe by Pedro Quintanilla
2 malaga (or taro in a pinch) roots
1 head roasted garlic (2 heads are better than 1 if you’re unafraid)
2 tbs. olive oil.
3 tbs. butter
salt and pepper to taste.
slice the malanga and boil til tender in lots of salted water, reserving the cooking water.
mash with garlic and olive oil. add cooking water as needed to loosen it up.
set aside.
when ready to serve, reheat, add butter and salt and pepper to taste.
**********************************************
Fried Plantains
adapted from a recipe by Norman Van Aken
4 ripe plantains peeled and cut diagonally in ¼ inch slices
salt and pepper to taste
1 tsp. ground cumin toasted in a dry skillet
2 tsp. ground cinnamon
½ cup peanut oil
½ cup butter
place slices of plantain side by side and coat one side with mixed salt, pepper and spices.
heat the oil and butter in a skillet until a drop of water boils instantly.
place the plantains in the skillet spice side down and cook until golden brown. turn and repeat on second side.
drain on paper towels and keep warm.
**********************************************
Salad
adapted from a recipe by Norman Van Aken
2 ripe mangos, peeled and cut into bite size pieces
2 ripe avocados, peeled and cut into bite size pieces
1 cup cashews
lime wedges
2 cups spring mix greens
pinch of salt and pepper
mix the mangos and avocados in a bowl with ¼ cup of dressing (below).
dress the greens with the rest of the dressing and serve as a bed for the salad.
garnish with cashews and lime wedges.
**********************************************
Black beans and rice
steam 2 cups rice in chicken stock.
pour off most of the liquid from a can of black beans and stit the beans into the rice.
add salt and pepper to taste.
http://i52.photobucket.com/albums/g9/rvb_2006/DSCN2750-1.jpg
or at least my take on it.
adapted from a recipe by Norman Van Aken
serves 4
1 chicken spatchcocked* or halved
1 head roasted garlic
½ tsp. salt
2 tsp toasted ground cumin seed
1 cup olive oil
½ cup bitter orange marinade.**
1/ cup champagne (not the time to dig out your dom perignon)
salt and pepper
*to spatchcock a chicken, cut through alongside the spine and spread flat. i think this does wonders for the presentation.
**this should be available at Spanish markets. and is online at http://www.bizrate.com/condimentsseasoning_sauces/products__keyword--marinade__start--150.html
salt the chicken and set aside.
mix garlic, salt and cumin seed and scrape into a bowl.
heat the olive oil until a drop of water will boil instantly when dropped in. pour the oil over the paste. let sit for 10 minutes.
whisk in the orange juice and champagne. pour evenly over the chicken and set aside.
roast the chicken at 359 degrees or grill over a drip pan basting frequently with the marinade.
**********************************************
Puree of Malanga
adapted from a recipe by Pedro Quintanilla
2 malaga (or taro in a pinch) roots
1 head roasted garlic (2 heads are better than 1 if you’re unafraid)
2 tbs. olive oil.
3 tbs. butter
salt and pepper to taste.
slice the malanga and boil til tender in lots of salted water, reserving the cooking water.
mash with garlic and olive oil. add cooking water as needed to loosen it up.
set aside.
when ready to serve, reheat, add butter and salt and pepper to taste.
**********************************************
Fried Plantains
adapted from a recipe by Norman Van Aken
4 ripe plantains peeled and cut diagonally in ¼ inch slices
salt and pepper to taste
1 tsp. ground cumin toasted in a dry skillet
2 tsp. ground cinnamon
½ cup peanut oil
½ cup butter
place slices of plantain side by side and coat one side with mixed salt, pepper and spices.
heat the oil and butter in a skillet until a drop of water boils instantly.
place the plantains in the skillet spice side down and cook until golden brown. turn and repeat on second side.
drain on paper towels and keep warm.
**********************************************
Salad
adapted from a recipe by Norman Van Aken
2 ripe mangos, peeled and cut into bite size pieces
2 ripe avocados, peeled and cut into bite size pieces
1 cup cashews
lime wedges
2 cups spring mix greens
pinch of salt and pepper
mix the mangos and avocados in a bowl with ¼ cup of dressing (below).
dress the greens with the rest of the dressing and serve as a bed for the salad.
garnish with cashews and lime wedges.
**********************************************
Black beans and rice
steam 2 cups rice in chicken stock.
pour off most of the liquid from a can of black beans and stit the beans into the rice.
add salt and pepper to taste.
http://i52.photobucket.com/albums/g9/rvb_2006/DSCN2750-1.jpg