| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Mexican |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh medium shrimp |
| 1/4 |
md |
Onion |
| 1 |
|
Lime; halved |
|
|
Salt |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Lime juice |
| 1 |
tb |
Dry white wine |
| 2 |
|
Cloves garlic; mashed |
| 1 |
sm |
Onion; thinly sliced |
| 2 |
|
Fresh or canned Jalapeno chiles; cut into thin strips |
| 1 |
|
Tomato; chopped (up to) |
| 10 |
|
Green olives stuffed with pimento; chopped |
|
|
Fresh ground black pepper |
|
|
Sugar (optional) |
| 2 |
ts |
Chopped cilantro (up to) |
| 4 |
lg |
Avocados |
|
|
Finely chopped cilantro for garnish |
|
|
Lettuce leaves |
| 2 |
|
Egg yolks |
| 3 |
|
Cloves garlic; mashed to a paste |
| 1/2 |
c |
Olive oil |
| 2 |
ts |
Each lime juice and white wine |
INSTRUCTIONS
MAYONESA DE AJO
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a large,
flame-proof casserole dish or a large pot suitable for table service, heat
the oil and garlic clove over moderate heat until the garlic begins to turn
brown. Remove the garlic and discard. Add to the hot oil the chicken, pork,
and ham. Cook until browned evenly, about 10 minutes. Remove the chicken
and set aside. To the pork and ham, add the chopped onion, bell pepper, and
garlic. Saute until the onion is translucent and the pepper soft, about 5
minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato
paste. Add the saffron water, the white wine, and the boiling water. Add
salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a large,
flame-proof casserole dish or a large pot suitable for table service, heat
the oil and garlic clove over moderate heat until the garlic begins to turn
brown. Remove the garlic and discard. Add to the hot oil the chicken, pork,
and ham. Cook until browned evenly, about 10 minutes. Remove the chicken
and set aside. To the pork and ham, add the chopped onion, bell pepper, and
garlic. Saute until the onion is translucent and the pepper soft, about 5
minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato
paste. Add the saffron water, the white wine, and the boiling water. Add
salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.
CASA GRANDE
E. 200TH SOUTH, SALT LAKE CITY
WINE: J. LOHR CHENIN BLANC, 1983
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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