Archive for December, 2009

Pollo con Funghi Selvatici

Chicken with wild mushrooms is a simple and very economical dish that creates a very lucious experience. The secret is in browning the skin then cooking the dish uncovered in a 325 oven for just an hour and a half. All the vegetables and mushrooms meld together for flavor……..then simply add the butter/flour mixture until you get just the right viscosity to the sauce.  Don’t tell anyone the secret that it was easy and inexpensive!

5-6  Chicken thighs with skin

1 cup chopped wild mushrooms

½ carrot (chopped)

½ cup chopped red onion

1 large toe garlic (chopped)

1 cup brodo or chicken/mushroom stock

Creamed 2 tbs butter in 2 tbs flour

Salt/pepper

Optional:  4 small pealed potatoes cut in half

Chopped Parsley for garnish

2 TBS olive oil

Instructions

1. Sprinkle chicken skin side with salt & pepper
2. Brown chicken in oil in heavy pan until skin is crispy
3. Remove chicken and set aside
4. Add veggies & mushrooms to pan, saute 4-5 minutes
5. Add stock
6. Place chicken on top of liquid
7. Place pan (uncovered) in 325 oven for 1 hour
8. Remove pan, slowly stir in butter/flour mix until creamy
9. Continue to a few more minutes
10. Serve immediately with chopped parsley garnish.

Acting on a reliable tip from Missy & Mike Steins from South Beach, Fl,  we found ourselves seated at the Porta Sagua Restaurant on Collins and 7^th…  We were in search for the best authentic Cuban food in town and judging by the locals seated around us, we had come to the right place. Service was great in this crowded family eatery, but that’s not what we came for. The food was the best, simple and delicious.  Here’s a sample recipe for Vaca Frita (fried cow)  

Shredded beef                                                   Marinade

1 lb cap steak or flank steak                            Juice of one lime & lemon

½ onion sliced through core                         2 TBS sherry

1 cup stock                                                            3  toes chopped garlic

½ tsp cumin                                                        ½ onion sliced through core

2 bay leaves                                                         3 TBS olive oil

1 toe  garlic                                                          3 TBS oil for frying

Salt/pepper

2 TBS olive oil

Chopped parsley

 DIRECTIONS

1. Salt & pepper steak

2. Add 2 TBS oil to a  large heavy pan, and brown the steak on both sides

3. Remove steak, add onions & garlic and sauté

4. Deglaze pan with stock, add steak back in and cook covered for 2 hours  (285)

5. Save liquid

6. Remove tender steak, and shred into large pieces, let cool,

7. In bowl, add steak, and toss with lemon/lime/sherry, onions, garlic, marinate 1 hour

8. Add 3 TBS oil to hot pan, fry batches of beef/onions until crispy on each side

9. Serve with rice and black beans garnish with parsley.

These traditional Italian pan fried cutlets are even better when you use PANKO bread crumbs to cover the pieces.  Breaded chicken cutlets are delicious, economical, and can go with a myriad of side dishes, such as buttered Brussels sprouts and orzo pasta. The addition of the lemon/caper sauce makes this dish even  piu delizioso !

Best pan fried chicken cutlets with lemon caper sauce                                     

1 large boneless ½ chicken breast            2 TBS drained capers             

1 egg (beaten with 1 TBS water)                  Juice from ½ lemon

½ cup flour                                                        ¾ cup chicken stock

1 cup panko bread crumbs                        2 TBS butter in 2 TBS flour

2 TBS olive oil                                                ¼ cup chopped parsley

Salt & pepper

1. Place breast half on cutting board
2. Place hand on top of breast and carefully cut in halfmoving from right to left. You will be able to feel theblade cut through the meat. Salt & pepper pieces.
3. Cover breast halves with plastic wrap and pound flat
4. Dust each half with seasoned flour, then dip in egg wash
5. Cover chicken breast with crumbs, pressing them in.
6. Add 2 TBS oil to med hot pan. Fry breaded pieces in oil until crispy
7. Remove chicken from pan, add capers, lemon, and stock.
8. Combine butter and flour into a paste, stir in paste until liquid is thickened. 
9. Place spoonfuls of sauce on plates, add chicken, anoint with sauce garnish with chopped parsley.

       BUON APPETITTO

If we hadn’t met Felton Cox (while disembarking from our cruise ship in Nassau) we would have never experienced the authentic conch fritters that his friend made us. Felton is a tour guide/real estate agent that drove us to view the city from the old British fort.

Next to the ramparts is where we found this local chef cooking up the real thing.

Conch (pronounced CONK) is a popular mollusk (gastropod) that is indigenous to the

Caribbean waters around the Bahamas and Florida. It can be found canned or frozen if you don’t have fresh. Can’t find conch, try shrimp, crab, or squid fritters.

Ingrdients Sauce

1 cup chopped conch meat     ¾ cup flour             1 large lime

½ cup chopped celery            2 eggs                      3 TBS ketchup

½ cup chopped onions           ½ cup milk              1 TBS hot sauce

1 toe chopped garlic              2 TBS hot sauce       3 TBS mayo

½ cup chopped red pepper    oil for deep frying     Salt & pepper

Salt & pepper                         Chopped parsley

1. Beat eggs, milk, flour together, Add meat, veggies, to make a stiff batter

2. Using a large tablespoon carefully drop dollops of batter into hot (375)

oil until they float, then turn over until golden  (golf ball size)

3. Drain on paper towels.  Serve with sauce, Garnish with parsley.