Chunchullo Recipe » Black Pepper

Maduros (plantain)

admin — Mon, 07 Apr 2008 08:10:32 +0000

Ingredients:
2 very ripe plantain (the skin of the plantain should be brownish black)
oil
salt (optional)

Directions:
Heat approximately 1/4″ oil in a medium skillet over medium heat.

Peel the plantain, and cut at an angle, making slices about 3/4″ thick.

Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.

When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.

Serve hot.

The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.

Penne With Summer Squash, Zucchini and Sugar Snap Peas

admin — Mon, 07 Apr 2008 07:23:24 +0000

Ingredients:
1 lb penne rigate
1 cup basic chicken stock
1/2 lb summer squash, seeded and julienned
1/2 lb zucchini, seeded and julienned
1/4 lb sugar snap pea
1/2 teaspoon olive oil
1/2 cup freshly grated parmesan cheese
1/4 cup fresh basil leaf, thinly sliced
salt
fresh ground black pepper

Directions:
Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.

Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.

When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.

Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.

Adjust the salt and pepper to taste.

Papas Chorreadas

admin — Mon, 07 Apr 2008 07:20:17 +0000

Ingredients:
6 medium red potato, scrubbed but not peeled
1 tablespoon vegetable oil
1 medium white onion, thinly sliced
1 tomato, peeled, seeded, chopped
1 teaspoon paprika
1/4 lb queso blanco, crumbled
salt & freshly ground black pepper

Directions:
Boil the whole potatoes in lightly salted water for about twenty minutes.

Meanwhile, heat the oil in a skillet over medium high heat and saute the onion and tomato, stirring often, for about 15 minutes or until the onion is very soft.

Season with paprika and pepper.

Remove from heat; add cheese, stir well.

Halve the potatoes and serve with the onion/cheese sauce.

Colombian Potato Salad

admin — Mon, 07 Apr 2008 06:48:34 +0000

Ingredients:
2 lbs red potato, cooked, peeled and cut into 1 inch cubes when cooled, about 6 cups total
3 large carrot, peeled, cut into 1/2 inch pieces and steamed until crisp-tender, cooled
1/2 cup chopped red onion
1/4-1/2 cup chopped cilantro, depending on taste
3 large tomato, cut into 1 inch chunks

For the Dressing:
1/3 cup wine vinegar
1 tablespoon oil
1 teaspoon seasoning salt, to taste
1 teaspoon sugar
1/4 teaspoon fresh ground black pepper

Directions:
Combine potato cubes, carrot pieces, chopped onions and cilantro in a large bowl.

In a small bowl whisk together dressing ingredients and pour over salad ingredients.

Gently combine tomato chunks with the rest of the salad.

Chill and allow flavors to blend.

Colombia Space Shuttle Chicken

admin — Sun, 06 Apr 2008 10:58:05 +0000

Ingredients:
4 tbl Butter or margarine
1/3 cup Seasoned bread crumbs
1/2 tsp Salt
1/4 tsp Black pepper
3 lb Fryer, cut up
1 x Garlic clove minced fine, or pressed
1/4 tsp Salt
1 pch Black pepper
1/2 tsp Thyme
1/2 cup White wine
Chicken

Directions:
Place butter or margarine in a small bowl. Microwave at high (100%) until melted, 1 to 1 1/2 minutes. Combine crumbs, salt and pepper in a plastic sack Dip chicken pieces in melted butter. Put chicken in the sack, a few pieces at a time, and shake to coat. Place chicken pieces, skin side up, in a 2 quart oblong baking dish, with thickest portions to outside of dish.

Cover with wax paper. Microwave at high (100%) 12 minutes. Rearrange chicken. In a one cup measure, combine garlic, salt, pepper, thyme, onion and white wine. Pour over chicken. Microwave at medium high (70%) until chicken is tender, 14 to 16 minutes.

Makes 4 servings.