Favourite Recipes

CALABACITA (zucchini) CON CARNE DE PUERCO-1# Pork meat cut in small or medium cubes
-2 small zucchini (sliced or cut in small pieces)
-3 tomatoes cut in chunks (either juicy and fresh or the equivalent from
a can)
-2 garlic cloves minced
-1/2 of a big onion cut in small pieces or thin slices
-kernels of corn (either fresh or from 1/2 a can without the liquid)
-salt to taste
-water--Prepare all ingredients as written before and set aside.
--Stir constantly to avoid burning everything:--Fry meat (medium flame) in its own fat until
well cooked but not too brownish
--Add onion and cook until tender
--Add corn, zucchini, and garlic
--Keep on stirring until everything is cooked
--Add tomatoes and cook for a few seconds
--Add water up to 3" above the meal
--Add salt
--After the water boils, set the flame on low and don't let the
water evaporate but it shouldn't be too soupyIf you want to add picante, buy a can of "Salsa casera" Herdez. I don't
remember how long it takes to cook this recipe so, you'd better watch the
pot.

Stracotto (Pot Roast with Mushrooms, Tomatoes, and Red Wine)1 Boneless chuck-eye roast (about 3 1/2 pounds), trimmed of excess fat
Salt and ground black pepper
2 Tablespoons vegetable oil
1 med. onion, chopped medium
1 small carrot, peeled and chopped medium
1 small celery rib, chopped medium
10 ounces white button mushrooms, stems trimmed, brushed clean, and quartered
2 med. garlic cloves, minced or pressed
2 teaspoons sugar
1/2 cup low sodium chicken broth
1/2 cup low sodium beef broth
1/2 cup dry red wine
1 14.5 ounce can dice tomatoes
1 sprig fresh thyme
1 to 1 1/2 cup water
1 sprig fresh rosemary1 Adjust an oven rack to the middle position and heat the oven to 300 degrees. Dry the roast thoroughly with paper towels, then season it generously with salt and pepper.2. Heat the oil in a large ovenproof Dutch oven over medium-high heat until shimmering but not smoking. Brown the roast thoroughly on all sides, about 10 minutes, reducing the heat if the fat begins to smoke. Transfer the roast to a large plate; set aside.3. Reduce the heat to medium, add the onion, carrot, celery, and mushrooms to the pot, and cook, stirring occasionally, until the vegetables begin to brown, about 8 minutes. Add the garlic and sugar and cook until fragrant, about 30 seconds. Add the chicken and beef broths, wine, tomatoes and their juices, and thyme, scraping the pan bottom and edges with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices to the pot. Add enough water to come halfway up the sides of the roast. Bring the liquid to a simmer over medium heat, then cover the pot tightly with the lid. Transfer the pot to the oven. Cook, turning the roast every 30 minutes, until fully tender (a meat fork or sharp knife slips easily in and out), about 3 1/2 to 4 hours.4. Transfer the roast to a carving board and tent with foil to keep warm. Allow the liquid in the pot to settle for about 5 minutes, then use a wide spoon to skim the fat off the surface. Add the rosemary and boil over high heat until the liquid is reduced to about 1 1/2 cups, about 8 minutes. Discard the thyme and rosemary sprigs. Season with salt and pepper to taste.5. Using a chef's knife or carving knife, cut the meat into 1/2 inch thick slices or pull it apart into large pieces. Transfer the meat to a warmed serving platter and pour the sauce and vegetable over it. Serve immediately.

iano writes:Grill 2 bananas (per person) all round. Not too far, but not raw neither.Wrap each banana in a slice of ham (decent stuff) and grill to warm.Pour some chedder cheese sauce over the lot and serve with chips and something else: baked beans, coleslaw, interesting salad.