Sample Recipes


  

 

From Savoring Mexico:  A Cookbook & Travel Guide

HUACHINANGO EN SALSA FRUTA Y AJO

(Red Snapper in Fruit and Garlic Sauce)
1 21/2-pound fresh, cleaned red snapper
1/4 cup olive oil
8 cloves garlic, minced
1/2  Small onion, thinly sliced
1/2 green pepper, thinly sliced
2 tablespoons minced cilantro
1 cup fresh orange juice mixed with 2 tablespoons lime juice
2 strips of bacon
Salt

Heat oil and sauté garlic, onion, and green pepper until softened and garlic is golden. (It should not be brown.) Mix with cilantro.  Place fish in a baking dish and spread ½ of the mixture on the inside of the fish. Pour 1 cup of juice over this. Pour another 1/3 cup of the juice over the top of the fish and marinate for about 3 hours in the refrigerator. Then put 1 slice of bacon in the inside of the fish and salt lightly. Put the other slice of bacon on the top of the fish which has been covered with remaining garlic mixture and remaining juice. Salt lightly and bake in a hot oven (375°) until fish flakes easily with a fork and is no longer translucent (about 15 minutes per inch of thickness).

Serves 4.


Sopa De Frijol Negro

(Black Bean Soup)

2 cups dried black beans
2 quarts water
1 large onion, finely chopped
3 cloves garlic, minced
½ pound meaty pork bone (loin, butt or fresh shank)
1 teaspoon oregano
½ cup tomato paste
Salt to taste
Thinly sliced radishes
Finely-shredded cabbage
Minced chiles serranos
Crema (or sour cream)
Lime wedges

Rinse and pick over beans.  Combine beans in a large pot with water and bring to boil.  Reduce heat, cover, and simmer for 1½ to 2 hours until beans and pork are tender.  Add tomato paste and salt to taste.  Serve soup with separate bowls of radishes, cabbage, chiles, crema, and lime wedges for garish. 

Serves 4 to 6

*Note:  This is a thick soup, add more water if too much liquid cooks away or a thinner consistency is desired.


From Herbs:  Growing & Using the Plants of Romance

Chicken Salad From The Garden

This is an excuse-proof version of chicken salad, and a favorite when served in The Fredericksburg Garden Tearoom.

4 cooked chicken breasts, diced
3 tablespoons black olives, chopped
½ cup mayonnaise
2 tablespoons fresh parsley leaves, chopped
1 cup sour cream
1 tablespoon dry onion dip seasoning
1 4-ounce can chopped, unsweetened pineapple
1 tablespoon balsamic vinegar
1 ½ cups chopped celery
1 bunch green onions, chopped
1 tablespoon tarragon mustard
¼ cup pecans, chopped and toasted
Salt and pepper to taste

Gently but thoroughly combine above ingredients.  Keep chilled until time to serve.

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