Ingredients
1 (3 pound) chicken, cut into pieces
Goya Adobo All-Purpose Seasoning with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1/2 green bell pepper, very finely chopped
1 medium yellow onion, very finely chopped
2 ounces smoked ham, cut into 1/2-inch cubes
1 tablespoon Goya Minced Garlic
1 teaspoon Goya Whole Oregano
1 packet Sazon Goya with Coriander and Annatto
1 packet Sazon Goya without Annatto
1 packet Goya Powdered Chicken Bouillon
1 (8 ounce) can Goya Tomato Sauce
1 1/2 cups Goya Medium Grain Rice
4 Goya Manzanilla Olives Stuffed with Minced Pimientos, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos, drained
2 tablespoons finely chopped fresh cilantro
Directions
Season chicken on all sides with Adobo. Heat oil in medium pot over medium high heat. Add chicken to pot; cook until golden brown on all sides, about 7 minutes; set aside. Add onion and peppers to pot; cook until soft, about 7 minutes. Add ham, garlic, oregano and Sazon; cook until fragrant, about 1 minute more. Add tomato sauce, reserved chicken pieces and 8 cups water to pot. Bring water to a boil. Stir in rice; boil 1 minute. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and rice is tender, about 25 minutes.
Stir in olives, pimientos and cilantro. Evenly divide asopao among serving bowls. Serve immediately.
Friday, August 5, 2011
Cooking : Apricot Almond Loaf
Ingredients
1 (15 ounce) can apricots, drained and rinsed
2 teaspoons almond extract
2 1/2 tablespoons butter, softened
1 teaspoon salt
1/4 cup sugar
3 1/2 cups bread flour
2 1/2 tablespoons vital wheat gluten
1 (.25 ounce) envelope rapid rise yeast
2/3 cup slivered almonds
Directions
Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.
1 (15 ounce) can apricots, drained and rinsed
2 teaspoons almond extract
2 1/2 tablespoons butter, softened
1 teaspoon salt
1/4 cup sugar
3 1/2 cups bread flour
2 1/2 tablespoons vital wheat gluten
1 (.25 ounce) envelope rapid rise yeast
2/3 cup slivered almonds
Directions
Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.
Cooking : Blazing Brisket
Ingredients
5 pounds beef brisket
2 pounds sliced bacon
5 cups brewed coffee
1/4 cup salt
1 cup butter
1/2 cup minced garlic
1/2 cup shortening
1 pound fatback, sliced into small rectangles
2 sweet potatoes, quartered
1 cup olive oil
2 1/2 tablespoons prepared horseradish
Directions
Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.
5 pounds beef brisket
2 pounds sliced bacon
5 cups brewed coffee
1/4 cup salt
1 cup butter
1/2 cup minced garlic
1/2 cup shortening
1 pound fatback, sliced into small rectangles
2 sweet potatoes, quartered
1 cup olive oil
2 1/2 tablespoons prepared horseradish
Directions
Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.
Cooking : Baked Buffalo Wings
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot�)
Directions
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot�)
Directions
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Cooking : Beef Wellingtons
Ingredients
3 cloves garlic, crushed
1/2 onion, thinly sliced
1/4 teaspoon freshly ground black pepper
2 1/2 cups heavy cream
1 sheet frozen puff pastry, thawed
1 tablespoon Worcestershire sauce
3 (4 ounce) beef tenderloin filets
salt to taste
3 fresh thyme leaves
Directions
Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
3 cloves garlic, crushed
1/2 onion, thinly sliced
1/4 teaspoon freshly ground black pepper
2 1/2 cups heavy cream
1 sheet frozen puff pastry, thawed
1 tablespoon Worcestershire sauce
3 (4 ounce) beef tenderloin filets
salt to taste
3 fresh thyme leaves
Directions
Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
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