September 26, 2009
Note: These recipes were prepared for a party of about 20 people (with lots of yummy leftovers).
Where there is no specific amount, you can assume it's either a handful or 'to taste'.
PAVO BORRACHO:
turkey [Recipe is based on a 12-lb turkey. We used a 20-lb bird and adjusted ingredients.]
2 pounds mixed dried fruit
4 Granny Smith apples, cored, quartered, and cut into 1-inch wedges
Juice of 4 oranges
1 can chiles chipotles en adobo
3 cups dark tequila
3 cups Grand Marnier
2 sticks unsalted butterS+P
Oven Roasting Bag
Preheat the oven to 325 degrees F.
Rinse the turkey and pat dry inside and out. Salt and pepper the cavity and outside of the turkey. Set aside.
Combine the dried fruit, raisins, apples in a medium-size bowl. Put the orange juice and chiles (with the sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each of the tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes. Drain the fruit, reserving the liquid. Cut half of the butter (1 stick) into 1/2-inch pieces and combine with the fruit.
Stuff the cavity with most of the fruit. Place the turkey in the roasting bag, arrange the remaining fruit on top of the turkey and pour the reserved orange juice-liquor mix over it. Combine the remaining tequila with the Grand Marnier. Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey.
Melt the remaining butter (1 stick) and carefully pour over the turkey in the roasting bag. Seal the bag and cut 1 1/4-inch slit on top to let the steam escape. Place in a roasting pan and roast for 2 1/2 hours. Every 30 minutes open the bag (being careful to shield your face from the steam) and inject more liquor, eventually using it all up.
When ready to serve, slit open the bag, arrange the turkey on a platter, and scoop out the stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, in a gravy boat.
GARBANZO SALAD
4 cans garbanzos drained
1 link chorizo minced and sautéed with a clove of garlic (reserve any oil leftover for dressing)
stuffed green olives
capers
olive oil
sherry vinegar
minced cilantro
Toss and let sit to meld flavors.
BLACK BEAN SALAD with PLANTAIN CITRUS VINAIGRETTE
32 oz can black beans drained
sweet plantain (maduro) baked and chopped
Zest + juice of lemon, lime and orange
chopped red onion
chopped red bell pepper
chopped cilantro
chopped scallion
minced cilantro
Blend
olive oil
S+P
dash of hot sauce
drizzle of honey
Add salsa to vinaigrette and toss with black beans that have been cooked with a tablespoon or so of minced chorizo and a splash of cider vinegar.
Note: I served both these salads in large edible taco shell bowls.
BAKED RICE CASSEROLE
4 cups rice (too much)
chicken broth (2 cups per every cup of rice)
1 cup corn niblets
1 sm can of fire roasted chiles
1/2 packet of Sazón per cup of rice
1-2 cloves of garlic
8 ozs of shredded Mexican cheese blend
1 cup of blended sour cream and cream cheese
cilantro
Toast rice in garlic-flavored olive oil for a couple of minutes. Add liquids, bring to a boil, cover and simmer for 25 minutes.
Remove from pot and layer in baking dish with chiles, corn, and soft/hard cheeses. Bake till bubbly. Sprinkle with cilantro.
ENSALADA GRANDE
Avocados (sliced)
Hearts of Artichoke
Sliced Red Onion
Hearts of Palm
Baby Tomatillos
Stuffed Green Olives
Black Olives
Capers
Piquillo Peppers
Dressed with S+P, olive oil, and juice of fresh lemons
PATATAS BRAVAS
5 lbs Idaho potatoes
3 cloves garlic finely minced
1/2 onion finely minced
28 ozs diced tomatoes
1/2 chorizo minced finely
olive oil
sherry vinegar
S+P
paprika
red pepper flakes and hot sauce (to taste)
1 egg yolk
parsley (chopped)
Wash potatoes, quarter and chop into 2" pieces. Toss with olive oil, S+P and paprika. Bake at 375 on cookie sheet till tender and browned (toss a few times).
On stove, saute chorizo with finely minced garlic and onion then add diced tomatoes. Simmer for about 1/2 till flavors meld. Add red pepper flakes, hot sauce and a splash of sherry vinegar. Let sit.
Give tomato mixture a quick puree (just to get it a little smooth, but not juice). Pour over potatoes and drizzle aiioli sauce made by blending olive oil, egg yolk and garlic. Decorate with parsley.
MOLE-SEASONED TOASTED ALMONDS
Mix 1 tsp each of cocoa powder, cinnamon, chipolte powder, brown sugar, sea salt, cumin
Toss 1-2 cups of raw whole almonds with 1 tbl of olive oil, add spice mix, and bake in oven or toast in skillet on stove top.
Sprinkle with sea salt.
PAN DE QUESO CHORIZO MINI CHORIZO SANDWICHES
This was an easy one. I used a store-bought Brazilian Cheese Bread mix (Pan de Queso by Yoki) and sliced chorizo.
MACHO NACHOS
Sauteed ground beef
melted cheese dip
tortilla chips
assorted toppings: sour cream, jalapenos, black olives, salsa, shredded cheese
Layer tortilla chips, drizzle melted cheese dip, top with with ground beef -- and begin layering with your favorite toppings.
ARROZ CON LECHE (SPANISH RICE PUDDING) adapted for group from recipezaar.com recipe for 4 svgs.
2 cups milk
1 cinnamon stick
3 slices lemon rind
1 pinch salt
1/2 cup short-grain white rice
3 medium egg yolks, beaten
1/3 cup sugar
1/4 cup butter
1 teasp ground nutmeg
Slowly bring milk, cinnamon stick, lemon rind and salt to boil. Remove stick and rind and stir in rice and egg yolks, reduce heat and simmer rice for about 15 minutes, stirring constantly. (My rice took twice as long.)
When rice is soft, add sugar and butter and combine well. Pour into serving dish, sprinkle with nutmeg and serve warm.