| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Indian |
Toohot09 |
4 |
servings |
INGREDIENTS
|
|
=== GARLIC MOJO === |
| 2 |
tb |
Extra-virgin olive oil |
| 3 |
|
Garlic cloves; finely chopped |
| 1 |
|
Anchovy; optional, rinsed, |
|
|
; chopped fine |
| 1/2 |
bn |
Flat-leaf parsley; leaves only, finely chopped |
| 1/4 |
sm |
Red onion; minced |
|
|
Juice of 1/2 lemon |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground back pepper |
| 1 |
ts |
Ground Arbol chile |
|
|
=== SOUP === |
| 1 |
|
Three-pound Calabaza; halved, seeded |
|
|
(or a 3 lb piece of calabaza); see * |
|
|
Note |
| 4 |
tb |
Unsalted butter |
| 2 |
lg |
Onions; diced |
| 1 |
|
Ripe plantain; peeled, |
|
|
; sliced 1/4" thick |
| 1 |
tb |
Ground cumin |
| 2 |
ts |
Ground coriander |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 3 |
c |
Chicken stock; preferably homemade |
| 1 |
c |
Apple juice |
INSTRUCTIONS
* Note: If fresh calabaza (West Indian pumpkin) is unavailable, substitute
acorn or Hubbard squash.
In a glass bowl, combine all the ingredients for the mojo and stir
together. Cover and refrigerate for up to 4 hours before using. Preheat the
oven to 350 degrees. Place the calabaza cut side down on a baking sheet and
bake for about
30 minutes. Meanwhile, in a large soup pot melt the butter over
medium heat. Add the onions and cook for about 10 minutes, or until the
onions are softened. Add the plantain and cook for 5 minutes more, then add
the cumin, coriander, salt and pepper. Stir together for 3 minutes more.
Add the chicken stock, increase the heat to high and bring to a boil. Cover
the pot and reduce the heat to medium. Remove the calabaza from the oven
and, when cool enough to handle, scoop out the flesh, break it into small
pieces and add to the soup. Add the apple juice and simmer for 30 minutes
more, until the plantain is tender. Pour the soup through a strainer into
another large pan. Transfer the solid ingredients to a food processor and
puree until smooth, scraping down the sides of the bowl as necessary. Add
the puree to the liquid mixture, stir to combine, and heat through over
medium heat. If you prefer a thicker consistency, remove the cover and
simmer until slightly thickened. Serve in shallow heated bowls, with a
teaspoon or 2 of the mojo swirled into the center. This recipe yields 4 to
6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6238 broadcast 01-26-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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