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Aguacates Rellenos


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Fish/seafoo

Ingredients:

  • 1 lb Fresh medium shrimp
  • 1/4 md Onion
  • 1 Lime; halved
  • Salt
  • 1/2 c Olive oil
  • 1/2 c Lime juice
  • 1 tb Dry white wine
  • 2 Cloves garlic; mashed
  • 1 sm Onion; thinly sliced
  • 2 Fresh or canned Jalapeno chiles; cut into thin strips
  • 1 Tomato; chopped
  • 8 -(up to)
  • 10 Green olives stuffed with pimento; chopped
  • Fresh ground black pepper
  • Sugar (optional)
  • 2 ts Chopped cilantro
  • 3 -(up to)
  • 4 lg Avocados
  • Finely chopped cilantro for garnish
  • Lettuce leaves
MAYONESA DE AJO
  • 2 Egg yolks
  • 3 Cloves garlic; mashed to a paste
  • 1/2 c Olive oil
  • 2 ts Each lime juice and white wine

Directions:

Rinse the chicken pieces and pat completely dry with paper toweling. Sprinkle with salt and freshly ground black pepper. Set aside. In a large, flame-proof casserole dish or a large pot suitable for table service, heat the oil and garlic clove over moderate heat until the garlic begins to turn brown. Remove the garlic and discard. Add to the hot oil the chicken, pork, and ham. Cook until browned evenly, about 10 minutes. Remove the chicken and set aside. To the pork and ham, add the chopped onion, bell pepper, and garlic. Saute until the onion is translucent and the pepper soft, about 5 minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato paste. Add the saffron water, the white wine, and the boiling water. Add salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste. Rinse the chicken pieces and pat completely dry with paper toweling. Sprinkle with salt and freshly ground black pepper. Set aside. In a large, flame-proof casserole dish or a large pot suitable for table service, heat the oil and garlic clove over moderate heat until the garlic begins to turn brown. Remove the garlic and discard. Add to the hot oil the chicken, pork, and ham. Cook until browned evenly, about 10 minutes. Remove the chicken and set aside. To the pork and ham, add the chopped onion, bell pepper, and garlic. Saute until the onion is translucent and the pepper soft, about 5 minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato paste. Add the saffron water, the white wine, and the boiling water. Add salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.
 
CASA GRANDE
 
E. 200TH SOUTH, SALT LAKE CITY
 
WINE: J. LOHR CHENIN BLANC, 1983
 
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.