Costa Rican Main Dishes (3) Collection

Discussion in 'Food and nutrition' started by Marge Coster, Mar 9, 2004.

  1. Marge Coster

    Marge Coster Guest

    Lengua en Salsa de Ciruelas/Tongue in Prune Sauce Pastel de
    Pollo / Chicken and Sweet Corn Pie Costa Rican Tilapia '

    Lengua en Salsa de Ciruelas/Tongue in Prune Sauce

    1 Cooked Tongue 250 grams pitted prunes 125 grams cappers
    250 grams pitted olives 1 Tablespoon mustard 2 tablespoons
    cherry marmalade
    1/4 cup olive oil 4 cups of water 3 Bay leaves 1 cup black
    bread crumbs crispy fried

    Liquefy the prunes, capers, olives, mustard, marmalade and
    oil into a paste. Let the tongue sit for 20 minutes with the
    paste. Over a pan with 4 cups of water on a rack put the
    tongue in the oven at moderate heat for 1/2 an hour, pouring
    water every 5 minutes over the tongue. Take out of the oven
    and slice the tongue. On a pan with the bread crumbs pour
    the water from the oven with the bay leaves and let it boil
    and then simmer until you get a thick sauce. Pour over the
    tongue a serve.

    Pastel de Pollo / Chicken and Sweet Corn Pie

    12 tender sweet corn cobs grated (or 2 cans of cream corn
    or, 2 cans of corn 1 cup of cream 1 tablespoon of sugar) 3
    whipped egg whites 1 cup of grated cheddar cheese Green and
    Red peppers cut in strips cans of "Italian Style" tomatoes,
    drained 2 kilos of boneless chicken breasts; olives to taste
    (1/2 a cup) capers to taste " raisins to taste "

    Cook and shred the deboned chicken breasts, add the
    tomatoes, olives, capers and raisins. Cook at moderate to
    low heat until thick. 2.- Liquefy the corn with the egg
    yolks. Beat the egg whites until fluffy and fold into the
    corn. 3.- Reserve 1 cup of this mixture and add to it the
    cheddar cheese for the last layer. 4.- Put the mixture in
    point 2.- in the bottom of a Pyrex dish. Add then the ayer
    in point 1.- Top with the mixture in point
    2.-
    . 5.- Decorate making flowers with the sweet peppers Bake
    moderately until golden brown.

    Costa Rican Tilapia

    3 tablespoons fresh lime juice 3 tablespoons olive oil,
    divided 4 tablespoons finely chopped fresh cilantro or
    parsley, divided 4 teaspoons minced garlic, divided 1-1/2
    teaspoons kosher salt, divided
    1/4 teaspoon sugar 6 tilapia fillets, about 5 ounces each
    2/4 cup long-grain rice 1 cup chopped onions 2 oranges,
    peeled, seeded, coarsely chopped 1 can (28 ounces) diced
    tomatoes, undrained 1 can (15 ounces) black or pinto
    beans, drained, rinsed 1 teaspoon dried oregano leaves
    3/2 teaspoon freshly ground black pepper
    4/4 teaspoon cayenne pepper

    For the tilapia marinade, combine lime juice, 1 tablespoon
    olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2
    teaspoon salt, and sugar in a shallow dish. Add tilapia and
    marinate 15 minutes, turning once. To prepare the bean and
    rice mixture, cook the rice according to package directions
    and keep warm while the tilapia is marinating. Preheat oven
    to 400 degrees. In a large, high-sided skillet or saucepan,
    heat 2 tablespoons olive oil on medium heat. Add remaining
    garlic and onions; saute until translucent, about 5 minutes,
    stirring. Add 2 tablespoons cilantro, oranges, tomatoes,
    beans, oregano, 1 teaspoon salt, pepper, and cayenne. Cook,
    uncovered, until hot, 7 to 8 minutes, stirring occasionally.

    Transfer hot rice to a 9 by 13 inch or 2-1/2 to 3 quart
    baking dish. Spoon the bean mixture on top of rice and
    gently blend. Slightly overlap tilapia fillets on top and
    scrape marinade over fillets. Bake until the flesh of the
    tilapia just begins to flake at the nudge of a fork, 16 to
    20 minutes.

    Costa Rican Marinade

    5/2 tsp Grated lime peel
    6/3 cup Lime juice
    7/4 cup Tomato juice 1 Tbsp Chopped fresh cilantro Or
    parsley 2 tsp Vegetable oil
    8/4 tsp Salt
    9/8 tsp Red pepper sauce 2 Cloves garlic, minced

    Mix all ingredients in shallow nonmetal dish or resealable
    plastic bag. Add up to 3 pounds chicken, pork or beef,
    turning to coat with marinade. Cover dish or seal bag and
    refrigerate, turning meat occasionally, at least 8 hours but
    no longer than 24 hours. Remove meat from marinade; discard.

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