Costa Rican Starters (8) Collection

Discussion in 'Food and nutrition' started by Marge Coster, Mar 2, 2004.

  1. Marge Coster

    Marge Coster Guest

    Mousse de pejibaye Palm Fruit mousse Ensalada de Chayote (Christoffene Salad) Ensalada de Repollo y
    Atun/Green Cabbage and Tuna Salad Salpicon de pescado o carne mechada/Fish or meat Salpicon CEVICHE
    DE PESCADO/Fish Ceviche ENSALADA DE PALMITO / Hearts of Palm Saladb MOUSSE DE AGUACATE/Avocado
    Mousse Muslos de Pollo en Escabeche/Chicken or quail drumsticks in Escabeche

    Mousse de pejibaye Palm Fruit mousse

    6 cooked pejibayes (If they are canned, peel them as early as possible so they are dry) 500 gr.
    Cream Cheese, (Philadelphia type);1 tablespoon natural gelatine Salt and Pepper to taste.

    Put the cream cheese and add the peeled Pejivayes, without the seed, in the food processor to make a
    paste. Add salt and pepper. Add the gelatine, which has been previously dissolved in 1/4 cup of cold
    water and heated for 1 minute in the microwave oven. Put in mold in the refrigerator until it is
    solid and it turn over. It is served on melba toast or crackers. It may also be served in slices on
    a thick Butter Sauce as a starter garnished with salad greens.

    Ensalada de Chayote (Christoffene Salad)

    3 Chayotes ( Christophenes) 1 Cup of "Cottage" Cheese Purple Salad leaves; Vinagrette Fresh Pepper

    Boil the Chayotes with the skin until done, about 20 minutes. When done, peel and slice. On a
    platter over a bed of purple salad leaves already mixed with the vinagrette, put the slices of cold
    Chayote, each with a spoon of Cottage Cheese and add the fresh ground pepper. Serve cold.

    Ensalada de Repollo y Atun/Green Cabbage and Tuna Salad

    1 large green cabbage finely shredded 250 grms. can of tuna in oil, drained 4 Juice of large limes
    one medium onion finely shopped salt and pepper 1 pot of boiling water

    Mix the onion and the cabbage. Remove the boiling water from stove. Put in the cabbage mixed with
    the onion and leave there for three minutes or pour hot water on a strainer where you have put the
    cabbage and the onion.

    Drain thoroughly and then add the tuna, the lemon juice, salt and pepper. Serve cold.

    Salpicon de pescado o carne mechada/Fish or meat Salpicon

    1 Kilo of steamed fish or already cooked beef 2 red onions finely chopped;
    1/2 cup of lemon juice
    2/2 cup of cappers 1 tsp. Of Worcestershire Sauce; 1 tsp. Of mustard salt and pepper to taste

    The fish or the meat is finely shredded. Add all the other ingredients which have been previously
    mixed. Let it cool for at least two hours in the refrigerator. It is served on salad leaves and
    garnished with capers, olives or pimentos strips.

    CEVICHE DE PESCADO/Fish Ceviche

    1 kilo sea bass cut in small bite size squares
    3/2 cup of purple onion 2 shopped garlics
    4/2 cup red pimentos
    5/2 cup of finely chopped parsley 1 cup of cilantro (Fresh cilantro)
    6/2 cup Olive oil The juice of 8 big limes Salt, pepper and hot pepper to taste.

    You mix all the ingredients, except the olive oil. The fish should be covered by the lemon use in a
    glass container with a cover in the refrigerator for at least 24 hours. Before serving add the olive
    oil. Usually served as a starter on lettuce leaves in low cocktail cup. Can be served as canape on
    crackers or melba toast.

    ENSALADA DE PALMITO / Hearts of Palm Salad

    2 cans of Hearts of Palm
    7/2 a cup of mayonnaise 1 tablespoon of mustard 1 tablespoon of sugar 1 teaspoon of salt pepper to
    taste. Shredded lettuce with vinagrette

    Chop the hearts of palm in squares of about 1/2 cm x 1/2 and fold them into the rest of the
    ingredients previously mixed. It is served on lettuce nests which already has vinagrette added to
    it. It also can be served as an hors d'oeuvres on melba toast or crackers.

    MOUSSE DE AGUACATE/Avocado Mousse

    1 package of frozen Guacamole or 6 advocatos smashed and seasoned 500 grms Creme Fraiche
    8/2 cup of mayonnaise
    9/2 cup of finely chopped cilantro (fresh Cilantro leaves)
    10/2 cup of finely chopped parsley 3 Tablespoons of unflavored gelatine 1 cup of water.

    Add the gelatine, which has been previously dissolve in 2/3 cups of cold water and heated for 11/2
    minute in the microwave oven.

    Mix all the ingredients and then add the gelatine. Put in mold in the refrigerator for at least 3
    hours before serving. May be served as a salad or as an hors d'oeuvres on melba toast or crackers.

    Muslos de Pollo en Escabeche/Chicken or quail drumsticks in Escabeche

    12 Chicken drumsticks or more if you are using quail drumsticks 2 big onions sliced in rings 1 cup
    olive oil 4 Bay leaves
    11/2 cup pitted olives
    12/2 cup capers
    13/2 cup balsamic vinegar
    14/2 cup water;salt and pepper to taste

    Fry the drumsticks in 1/2 a cup of oil until golden brown. Remove from stove and peel the skins off.
    Put the drums in Pyrex dish with a cover. Cover the drumsticks with the onion rings, the bay leaves,
    olives and capers. Mix in a cup the rest of the oil, the vinegar and the the water. Pour over the
    chicken drumsticks. Put in the oven covered for 1/2 an hour. It may be served hot or cold as starter
    or a main dish. It is best when served cold after being for several hours in the refrigerator.

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