Ingredients
2 cups all-purpose flour
2 tbs grated parmesan cheese
oil or lard for deep frying
1 tsp baking powder
1/4lb butter, softened at room temperature
1 tsp salt
1 cup cooked, mashed West Indian pumpkin (calabaza)
Cinnamon Syrup
2 cups dark brown sugar, firmly packed
a 1" piece cinnamon stick
Preparation
Sift the flour, baking powder, and salt into a bowl. Add the cheese. Work the butter into the mixture with your fingers then the pumpkin with a fork. The pumpkin should supply enough moisture to make a soft but not sticky dough. Turn the dough onto a floured board and roll out to a 1/2" thickness. Cut it into strips 1" wide and 6" long. Form each strip into a ring, pinching the ends lightly together. Deep fry in hot oil or lard (350F to 365F) until golden brown on all sides. Drain on paper towels and serve with cinnamon syrup.
Cinnamon syrup: in a saucepan combine the sugar with 1 cup water and the cinnamon stick. Stir the mixture to dissolve the sugar and simmer over moderate heat for 5 minutes. Discard the cinnamon stick.
Showing posts with label Ecuador. Show all posts
Showing posts with label Ecuador. Show all posts
Pollo en Salsa de huevos (chicken in egg sauce)
Ingredients
4 tbs butter or vegetable oil
1 clove garlic, minced
2 cups chicken stock
1 3 1/2 to 4lb chicken, cut into serving pieces
1 tbs dry mustard
6 hardboiled eggs, finely chopped
1 large onion, finely chopped
salt, freshly ground pepper
Preparation
Heat the butter in a skillet and saute the chicken pieces until golden on both sides. Transfer them to a casserole. In the butter remaining in the skillet saute the onion and garlic with the mustard, stirring to mix. When the onion is soft, transfer the contents of the skillet to a flameproof casserole. Season with salt and pepper to taste and pour in the stock, adding a little more barely to cover the chicken, if necessary. Cover and simmer until the chicken is tender, about 45 minutes. Transfer the chicken to a warmed serving platter and keep warm. Over brisk heat, reduced the sauce until it is of medium thickness. Taste the sauce for seasoning and add a little salt and pepper if necessary. Stir in the eggs and cook just long enough to heat through. Pour the sauce over the chicken and serve or serve the sauce separately in a sauceboat. Accompany with rice or potatoes mixed vegetable salad or a green vegetable.
4 tbs butter or vegetable oil
1 clove garlic, minced
2 cups chicken stock
1 3 1/2 to 4lb chicken, cut into serving pieces
1 tbs dry mustard
6 hardboiled eggs, finely chopped
1 large onion, finely chopped
salt, freshly ground pepper
Preparation
Heat the butter in a skillet and saute the chicken pieces until golden on both sides. Transfer them to a casserole. In the butter remaining in the skillet saute the onion and garlic with the mustard, stirring to mix. When the onion is soft, transfer the contents of the skillet to a flameproof casserole. Season with salt and pepper to taste and pour in the stock, adding a little more barely to cover the chicken, if necessary. Cover and simmer until the chicken is tender, about 45 minutes. Transfer the chicken to a warmed serving platter and keep warm. Over brisk heat, reduced the sauce until it is of medium thickness. Taste the sauce for seasoning and add a little salt and pepper if necessary. Stir in the eggs and cook just long enough to heat through. Pour the sauce over the chicken and serve or serve the sauce separately in a sauceboat. Accompany with rice or potatoes mixed vegetable salad or a green vegetable.
Humitas
Ingredients
3 cups homemade cornmeal
3 tbs butter
2 tbs grated cheese
1/2 tsp salt
1/2 tbs flour
2 eggs
9 corn husks
Preparation
Remove kernels from the ear and grind into a cornmeal. Melt butter in a frying pan. In a mixing bowl combine melted butter, cornmeal, cheese, salt, flour and eggs. Mix with wooden spoon. Wash the cornhusks.
Place a spoonful of mixture in the center of each husk. Fold husk over the mixture. Place in a pot and steam for 45 minutes.
3 cups homemade cornmeal
3 tbs butter
2 tbs grated cheese
1/2 tsp salt
1/2 tbs flour
2 eggs
9 corn husks
Preparation
Remove kernels from the ear and grind into a cornmeal. Melt butter in a frying pan. In a mixing bowl combine melted butter, cornmeal, cheese, salt, flour and eggs. Mix with wooden spoon. Wash the cornhusks.
Place a spoonful of mixture in the center of each husk. Fold husk over the mixture. Place in a pot and steam for 45 minutes.
Subscribe to:
Posts (Atom)