Callos Madrilenos: Madrid-Style Tripe

What You’ll Need

How to Make It

  1. Clean the tripe under cold running water. Set in a bowl of cold water and vinegar for a few minutes, then rinse thoroughly. Cut into pieces approximately 3-inches square.
  2. Coarsely chop 1 onion. Take the head of garlic and peel each clove.
  3. In a large heavy bottom frying pan or pot, place tripe and calf’s/pig’s foot. Cover with water and bring to a boil. Allow to boil for 1 minute. Pour off all water and froth or scum that formed.

  1. Add water to cover tripe and calf’s foot in same pan. Put chopped onion and all but 3 peeled cloves of garlic, bay leaves and peppercorns in pot. Bring to a boil, then reduce heat. Simmer for 3 hours.
  2. Finely chop the remaining onion and garlic. Cut the serrano ham into small squares. Slice the chorizo sausage into rounds.
  3. Heat the olive oil in a skillet and sauté onion, garlic, ham and chorizo for 5 minutes, or until onions are translucent. Remove from heat and stir in the paprika. Add the mixture to the tripe.
  4. Cut the morcilla into rounds and place in the pot. If using garbanzo beans, add them now and simmer for 15 to 20 minutes.
  5. The traditional way to serve callos is in earthenware bowls, accompanied by rustic bread.

 

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Slow Cooker Coconut Curry Chicken

Tasty Kitchen Blog: Slow Cooker Coconut Chicken Curry. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Ayalla of Salt and Paprika.

Ingredients

  • 2 pounds, 3-⅓ ounces, weight Boneless Skinless Chicken Breast, Cut Into Large Cubes
  • 1 whole Onion, Peeled And Halved
  • 2 cloves Garlic, Peeled
  • 1 whole Small Green Bell Pepper, Seeded And Quartered
  • 1 can (156ml Can) Tomato Paste
  • 1 can (about 400ml Can) Coconut Milk
  • 1-½ teaspoon Salt
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Garam Masala (Indian Spice Mix)
  • 2 whole Dry Red Chili Peppers (optional For Extra Heat))
  • 2 Tablespoons Water
  • 1-½ Tablespoon Cornstarch

Preparation

1. Place chicken cubes inside the slow cooker.

2. Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

3. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander. Inhale. So good!

Baklava

Baklava

Ingredients (40 pieces)
For the Baklava:
Directions

Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.

Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.

Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

Bread Pudding

Famous Breadpudding Chef Point

Serves 25+

Bread Pudding Ingredients:

4 cups heavy whipping cream

4 cups half and half

2 pounds of sugar

6 eggs

4 cups of milk

1 teaspoon of pure vanilla

2 loafs of Sams Club style French bread

2 loaf Texas toast bread

Pam Spray

Cognac Sauce Ingredients:

1 pound of butter

8 cups of water

2 pounds of sugar

1/2 cup of cognac

Bread Pudding Instructions:

Combine heavy whipping cream, half and half, vanilla, milk, eggs and sugar. Mix until smooth and creamy. Put 6 cups in one bowl and the remaining mixture in another bowl.

Spray a 2” Hotel Pan heavily with Pam. Cover the bottom of the pan with whole slices of Texas Toast Bread. Break the French Bread loaf into pieces and lay pieces on top of the Texas Toast. Pour all the creamy mixture (except for 6 cups set aside) on top of the bread. Lightly press them with your hand to make sure the French bread is soaked in the mixture. Top with a layer of Texas Toast slices over the French Bread pieces.  Gradually pour the remaining 6 cups of mixture on top of the Texas Toast.  Make sure the bread is well soaked. Press with your hand to completely soak bread with mixture. Spray heavily the top of the bread with Pam. Cover the bread with plastic wrap than cover with foil.

Place the hotel pan on a sheet pan. Put water on the sheet pan. Bake for 1 hour at 375. Remove the film and foil. Cook for about 45 minutes or until top of bread is evenly brown. Remove from the oven. Spray the top of the bread with Pam again. Scrape the sides of the pan to loosen the bread pudding from the pan. Spray a second 2” hotel pan with Pam. Place the empty pan on top of the bread pudding – turn over so cooked bread pudding is now upside down in the second hotel pan. Scrape any remaining bread pudding from 1st pan and put on top of 2nd pan. Cook for another 35 minutes or until brown. Spray a 3rd hotel pan lightly with Pam. Put 3rd hotel pan on top of bread pudding and turn over. Cook for another 25 minutes. Remove from oven. Allow it to set in refrig for 2 hours. Cut and serve warm with hot cognac sauce.

Sauce Instructions:

Add butter, sugar, and 7 cups of water in saucepan (leave 1 cup for later use) and bring to boil until it is reduced to half its size. Add cognac and remaining 1 cup of water. Mix it with a whip and bring back to boil. Take off heat and gradually cool it down by whipping it.

Chicken Avocado Soup

The shredded chicken perfectly compliments the smoothness of the avocado in this wonderfully filling soup.

Ingredients

2 chicken breasts
3 teaspoons olive oil, divided
salt & freshly ground pepper to taste
1 1/2 cups green onions, finely chopped, divided
1 teaspoon minced garlic
1 tomato, diced
3 – 14.5oz cans chicken broth
1/8 teaspoon cumin
1 teaspoon coarse kosher salt
2 avocados, diced
1/2 cup cilantro, finely chopped
lime wedges

Instructions

    1. Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F. Shred chicken and cover with foil to keep warm, then set aside.
    2. In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
    3. Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.
    4. Add diced tomato; Sauté 1 minute, until soft.
    5. Add chicken broth, cumin, and salt to pot.
    6. Stir well and bring to a boil.
    7. Cover pot and simmer on low for 15 to 20 minutes.
Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Next, ladle the chicken broth onto the layered chicken in each bowl. Serve each bowl with a lime wedge.

Lobster Bisque

Lobster bisque.

2 cloves garlic, chopped
1 shallot, chopped
1 stalk celery, chopped
2 tsp tomato paste
8 ounces unsalted butter
1-1/2 lbs Maine lobster
32 ounces water
2 cups heavy cream
2 bay leaves
½ cup dry sherry
Salt and pepper to taste

Instructions:
Steam lobster in water until done, about 8 minutes. Save stock. Remove lobster meat from shell; set aside. Break up lobster shells, then place them back into the water; simmer over low heat until reduced by half.
Heat half the butter in a pan over medium heat. Add shallots, garlic and celery and saute until soft, about 10 minutes.
Add bay leaf, tomato paste and sherry and simmer for 10 minutes or until reduced by half.
Add cream and lobster stock and simmer over low heat (Do not boil.) for 30 to 40 minutes or until soup begins to thicken.
Season with salt and pepper. Remove lobster shells and bay leaves. Chop up lobster meat and add to bisque. Stir in remaining butter.
Serve hot with a little crème fraiche and fresh chives.

Caesar Salad Dressing

Ingredients:
2 Tbsp mayo
2 tsp Dijon mustard (I used “Grey Poupon” brand)
2 large garlic cloves, pressed
1/4 cup fresh squeezed lemon juice (about 1 1/2 small lemons or 1 large lemon)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1  cups mild  or extra light olive oil
1/2 cup shredded Parmesan cheese

1. Place 2 Tbsp mayo, 2 tsp dijon, 2 pressed garlic cloves, 1/4 cup lemon juice 1/2 tsp salt and 1/2 tsp freshly ground black pepper in the bowl of an electric food processor. (Press garlic and squeeze juice right into the food processor; think dish factor)

2. Process until smooth and well blended. While the food processor is still on, very slowly pour in the 1 cups olive oil. Process until thick and creamy

3. Add Parmesan cheese