October 9, 2011

Sunday
Menudo Rojo (Red Menudo)
(http://allrecipes.com/recipe/menudo-rojo-red-menudo/detail.aspx )
Ingredients
3 gallons water, divided
2 1/2 pounds beef tripe, cut into 1-inch pieces
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons dried oregano
2 tablespoons ground red pepper
5 de arbol chile peppers
6 japones chile peppers, seeds removed
6 cups canned white or yellow hominy, drained
1/2 white onion, chopped
1/4 cup chopped fresh cilantro
2 limes, juiced

Directions
1. In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain. 2. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
3. Preheat the broiler.
4. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
5 .Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

Monday
Fried fish
(http://allrecipes.com/recipe/oven-fried-catfish-2/detail.aspx )
Ingredients
1 1/2 pounds catfish fillets
1/2 cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup skim milk
cooking spray

Directions
1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
2. In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
3. Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Black Beans and Rice
(http://allrecipes.com/Recipe/black-beans-and-rice/detail.aspx )
Ingredients
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

Directions
1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and sauté for 4 minutes. Add the rice and sauté for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

German Coleslaw
(http://www.tasteofhome.com/Recipes/German-Coleslaw )
Ingredients
1 medium head cabbage, finely shredded
3 to 4 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons salt
3/4 cup canola oil

Directions
In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

Tuesday
Chile rellenos
( http://www.food.com/recipe/senor-picos-baked-chile-rellenos-26857#ixzz1Zv16iI9M )
Ingredients
6 canned whole green chilies or 6 fresh chilies, roasted & peeled
6 slices monterey jack cheese, 2 inch slices, about 1/2 thick
6 slices cheddar cheese, 2 inch slices, about 1/2 thick
flour
8 eggs, separated
1/4 cup butter, melted
Picante sauce

Directions:
Rinse the chiles and discard the seeds. Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles. Dust the chiles with flour. Beat egg whites until stiff. Beat egg yolks and fold into whites. Add melted butter (should not be hot) to the egg mixture. Grease generously a 8x8 baking dish. Pour a thick coating of batter on bottom of dish. Place chiles on top of batter, and spoon remaining batter over chiles. Bake at 375° for 15 minutes. Top with Picante sauce.

Corn and avocado salsa
(http://www.epicurious.com/recipes/food/views/Avocado-and-Corn-Salsa-231541#ixzz1Zv1h7evy Ingredients
1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

Preparation
1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

Wednesday
Pulled pork sandwich
Ingredients
2 onions, quartered
2 T brown sugar
1 T smoked paprika
2 t salt
½ t ground black pepper
1 (4-6 lb) pork butt or shoulder roast
1 T liquid smoke
1 c cider vinegar
1/3 c Worcestershire sauce
1 ½ t crushed red pepper flakes
2 t sugar
½ t dry mustard
½ t granulated garlic
¼ t cayenne pepper
8 hamburger or ciabatta buns

Instructions
1. Place onions in crock pot.
2. Blend brown sugar, paprika, salt and pepper; rub over roast.
3. Place roast in crock pot. Drizzle liquid smoke over roast.
4. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic and cayenne pepper and stir to mix well.
5. Drizzle about 1/3 of mixture over roast. Cover and refrigerate remaining mixture.
6. Cook roast on low for 8-10 hours.
7. Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass).
8. Serve plain or as sandwiches on buns with Chips and a Pickle spear.

Thursday
Italian antipasti
(http://www.jamieoliver.com/recipes/meat-recipes/italian-style-antipasti-plate )
Ingredients
2 x 150g balls mozzarella, torn in half
1 red chilli, deseeded and finely chopped
20 slices prosciutto/bresaola/salami
1 x 280g jar Artichokes in Olive Oil, drained, oil reserved
1 x 290g jar Sundried Tomatoes in Olive Oil, drained, oil reserved
1 x 290g jar Balsamic Sundried Peppers in Oil, drained, oil reserved
3 tablespoons mixed olives
A handful of cherry tomatoes, halved
Parmesan, for shaving
1 x 20g pack of fresh basil, leaves picked
a loaf of ciabatta bread, sliced
1 clove of garlic, cut in half

Method
Place the mozzarella at the edges of a large plate and scatter with chilli. Arrange the cured meat and all the vegetables in small piles over the rest of the plate. Top the meat with some Parmesan. Put most of the basil leaves in a pestle and mortar or a Flavour Shaker with a pinch of salt and crush to a paste. Add a few tablespoons of the reserved olive oil from the jars and stir to make a basil-flavoured oil. Spoon it over the mozzarella and the vegetables, then drizzle with a little olive oil. Toast the ciabatta then rub lightly with the garlic, drizzle with a bit more of the reserved oil and serve everything together with the remaining basil leaves scattered over.
 
Friday
Ray's Chicken
(http://allrecipes.com/recipe/rays-chicken/detail.aspx )
Ingredients
1/4 cup distilled white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime, juiced
1/2 lemon, juiced
1/4 cup sherry
2 tablespoons ground mustard
2 teaspoons honey
4 cloves garlic, crushed
1/3 cup brown sugar
2 tablespoons lemon pepper
1 teaspoon dried oregano
1 teaspoon rosemary
1 teaspoon salt
6 skinless, boneless chicken breast halves

Directions
1. In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.

Spiced white rice
http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-white-rice-recipe/index.html
Ingredients
1 bunch cilantro
¼ red onion
2 garlic cloves
½ cup beer
1 tbsp salt
1 tsp cumin
2 cups rice
2 cups chicken broth
1 cup thawed peas and carrots

Directions
Puree 1 bunch cilantro, 1/4 red onion, 2 garlic cloves, 1/2 cup beer, 1 tablespoon kosher salt and 1 teaspoon cumin in a blender. Fry the mixture in a pot with a few tablespoons of oil, stirring, until fragrant, 5 minutes. Add 2 cups long-grain rice; stir until glossy. Add 2 cups chicken broth and simmer for 20 minutes. Stir in 1 cup thawed frozen peas and carrots; let sit 5 minutes.

Saturday
Chicken Manchurian
http://www.khanakhazana.com/recipes/view.aspx?id=627
Ingredients
1 cup Chicken (minced)
4 tbsp. Soy Sauce
1 tsp Vinegar
4 tbsp. Corn Flour
1 Egg white
4 Green Chilies (optional)
4 tsp. Garlic
4 tsp Ginger
½ cup Onions
1 cup cabbage
½ cup tomato Ketchup
3 tbsp Green Chili Sauce
Vegetable Oil for frying
4 cups rice, cooked according to directions

Directions
Combined chicken, soy sauce (2 tbsp), egg white, corn flour (3 tbsp), cabbage, green chili sauce (1 tbsp), tomato ketchup (1 tbsp), garlic (1 tsp), ginger (1 tsp), white pepper (1/2 tsp) and salt (to test). Make small balls out of this mixture and deep-fry them in hot oil till golden brown. Heat 1-tablespoon oil in a wok. Add chopped onions, garlic and ginger. Fry them for 3-4 minutes. Now add soy sauce (2 tbsp), tomato ketchup and green chili sauce (2 tbsp). Mix them well and add 2 cup of water. When water starts boiling, add chicken balls and cook this for about 4 to 5 minutes. Add chopped green chilis. Mix a tbsp corn flour in ½ cup of water and slowly add while stirring; cook for about 2 to 3 minutes. Garnish with chopped spring onions and serve with steamed rice.