Appetizers Desserts Drinks Main Dishes Sides Index By contributor

Main Courses

Page 2

Arroz Con Pollo

Arlene Rodriguez
Publication Secretary and QTP Receptionist
(2000-current)

prep time- 10/15 min
cook time- 30 min
makes enough for 4-6 servings

Ingredients:

• 2 table spoon oil
• minced garlic to taste ( I LOVE garlic so I usually add about 2 -3 cloves)
• 1 minced tomato
• 1 minced onion
• 1/2 sliced green pepper
• 1/2 sliced red pepper
• black pepper to taste
• paprika to taste
• small can of tomato sauce
• 2 cups of rice
• 2 cups of water

Cooking instructions:

1. Cut up a chicken and season well with "Adobo Criollo Con Pimiento" (Spanish section in any supermarket).
2. In a big pot heat on high add ingredients from oil through tomato sauce.
   Once heated/cooked add chicken and brown, stirring frequently (I usually cover between stirring).
3. Once chicken is done - add two cups of uncooked rice and two cups of water.
4. Continue to cook as you would normally cook rice.

Quick and Easy Version:

Use a bottle of salsa in place of most of ingredients and precooked chicken strips cut up a chicken and season well with "Adobo criollo con pimiento" (spanish section in any supermarket).

>> top

Beef Chilly Fry

Alex Pacheco
Grad Student (200? - current) Micha

Ingredients:

• ½ kg. Beef, cubed
• 6 Onions
• 8 Peppercorns
• 1" piece Ginger
• 6 cloves Garlic
• 1 bunch Coriander leaves (Cilantro)
• 6 Green chilies (Jalapeno)
• Salt To Taste

Cooking instructions:

1. Chop the meat, wash it well and keep it aside.
2. Boil the meat with the peppercorns and one onion a few minutes.
3. Remove from heat, drain and reserve the stock for later use.
4. Chop the remaining onions, ginger, garlic, chilies, coriander and mint.
5. Fry the onions in hot oil until the colour changes, then add the chopper ginger, garlic, chilies, oriander, salt to taste and the boiled meat.
6. Add a cup of the beef stock and simmer until the meat is done.
7. Cooking uncovered over a high heat all the stock dries up and the meat mixture become dry.

>> top

Brazilian Rice and Beans

Suely Meth Black
Grad Student (1988-1992) Zerner

Beans:

Wash 1/2 pound of black beans (a hispanic brand is best) and soak them in a lot of water overnight discard the water, and add water to twice the volume of the beans bring it to a boil, add salt to taste, and a bayleaf. Cover, reduce to simmering and let it cook until the beans are soft (it takes a few hours). (I like them very soft and pasty) On a small sauce pan (I use a small iron skillet), add five to ten spons of oil (It should cover the bottom of the pan) Chop one medium size onion to medium pieces. Mince four to five large garlic pieces. Heat the pan with the oil, add the onions, and cook them until brown, but not burned (mix often). Add the minced garlic, mix, and let it brown too. Pour the onion-garlic mix into the cooked beans pot (than put some of the beans mixture in the skillet to extract all the onion-garlic mix, and pour it back into the pot). Let it simmer for another hour, check the salt. It stays good for at least a week in the refrigerator ... and it gets better with time.

Rice:

Heat two tablespoons of oil in a medium size pan. Chop two to three slices of onion (sometimes I use one teaspoon of minced garlic instead). Add the onion or garlic to the hot oil and stir until brown. Add one cup of rice and stir until rice changes color. Add two cups of water, a bit of salt. Bring to a boil, reduce heat to simmer and cover. After about ten minutes, check to se e if the water has dried on the bottom, using a fork to push the rice to make a hole in the middle of it.

People place the beans on top of the rice on their plates. It is The Brazilian staple and it is delicious.

>> top

Butter Chicken

Alex Pacheco
Grad Student (200? - current) Micha

Ingredients:

• 1 Chicken
• 1 tea spoon Red Chili Powder
• 1 tea spoon Lemon Juice
• 1 tea spoon Butter for basting
• Salt to Taste

Marination

• 1 table spoon Curd (Yogurt)
• 2 table spoon. Ginger paste
• 2 table spoon Garlic paste
• 1 table spoon Red chili powder
• 1 tea spoon Lemon juice
• Salt to Taste

Gravy

• 1 tea spoon. Whole garam masala
• 400 grams. Tomato puree
• 1 tea spoon Ginger paste
• 1 tea spoon Garlic paste
• 1 tea spoon Red chili powder
• ½ tea spoon Garam masala powder
• 100 ml. Fresh cream
• 50 grams Butter
• Salt to Taste

Cooking instructions:

1. Skin and clean the chicken.
2. Make incisions with a sharp knife on breast and leg pieces.
3. Apply a mixture of red chili powder, lemon juice and salt to the chicken and leave it aside for half an hour.
4. Mix red chili powder, salt, Ginger Paste, lemon juice, Garlic Paste and Garam Masala Powder to the yogurt.
5. Apply this marinade on the chicken pieces and refrigerate fo 3-4 hrs.
6. Put the chicken on to the skewers and cook in a preheated oven (200 ºC) for 8-10 minutes or until almost done.
7. Baste it with butter and cook for another 2 minutes.
8. Remove and keep aside.
9. Heat butter in a pan.
10. Add Whole Garam Masala.
11. Let it crackle, then add Ginger paste, Garlic paste and chopped green chilies.
12. Cook for 2 minutes.
13. Add tomato puree, red chili powder, garam masala powder, saltand one cup of water.
14. Bring it to a boil.
15. Reduce heat and simmer for 10 minutes.
16. Add sugar or honey or both and kasoori methi.
17. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.

>> top

Chicken in Peanut Sauce

Sylvio Canuto and Kaline Coutinho, Brazil
Collaborators of Mike Zerner

Ingredients:

• 1 frying chicken, cup up
• garlic powder
• 3 tablespoons of butter
• 1 chopped onion
• ½ cup green pepper
• 1 ½ chicken broth
• ½ teaspoon pounded coriander seeds
• ½ teaspoon powdered ginger
• ½ cup ground peanuts (or 3 tablespoons peanut butter)
• salt and black pepper

Cooking Instructions:

Wash and dry chicken and sprinkle with garlic powder. Melt butter in an uncovered skillet, add onion, green pepper and sauté chicken. When chicken is done both sides, add broth or bouillon, coriander, ginger and peanuts (or peanut butter). Cover and simmer until chicken begins to fall away from bones. Remove skin and bones, and return chicken to gravy. Season with salt and black pepper. Serve garnished with large black olives and fried bananas. It may be accompanied by rice.

>> top

Chiles Rellanos

Trujillo and Luz Diaz Rivera
Remi is a Post Doc with Drs. Ohrn and Sabin
(1999-current)

This is a recipe from Luz’s Mother Remi

Ingredients:

• 20 jalapeños
• 1 cup Sugar
• 1 cup Salt
• 1 chicken breast
• 1 tomato, minced
• ½ onion minced
• ½ plantain, minced
• ½ cup raisins, chopped
• ½ cup walnuts, ground
• ½ cup almonds, ground
• salt if desired
• ½ tea spoon thyme
• oregano
• parsley
• Flour
• 3 eggs, well beaten

Cooking instructions:

1. Remove the seeds and membranes of jalapeños.
2. In a large pan, add water, 1 cup sugar and 1 cup of salt.
3. When water boils, add the jalapeños and turn off the heat.
4. When the jalapeños are tender but still firm, rinse them in cold water and let them drain.
5. Parboil the chicken until tender, cool, and shred.
6. Sauté tomatoes and onion until onion is tender.
7. Add shredded chicken breast and sauté for 1 more minute.
8. Add plantain and sauté 1 more minute.
9. Add raisins, walnut, and almonds and sauté 1 more minute.
10. Add salt, thyme, organo, and parsley.
11. Sauté until done.
12. Stuff peppers with mixture. Roll chilies in flour, then eggs, then flour and fry till golden brown.

>> top

Chorizo Mexicano

Sam Trickey
(Professor, Physics & Chemistry, QTP faculty
member since January, 1969)

My first wife is Chicana (US born of Mexican ancestry) and by choice our household language was Spanish. Even many years after divorce, I am a "gringo amexicanado", a mexicanized white guy, especially when it comes to food. Chorizo mexicano literally translates as "mexican sausage", but is unlike all other sausage. Huevos con chorizo (eggs with sausage) is my favorite chilly weather breakfast. This recipe is usually better than store-bought because most of that stuff doesn't have good pork.

Sausage Making:

For each 1 pound of good quality whole hog country sausage (NOT sage, NOT hot; Owens Tennesse Pride is good) mix in thoroughly

• 1/2 T minced garlic
• 1 t salt
• 5 T apple cider vinegar (NOT white nor balsamic)
• 2 - 3 T chile powder
• 1 T paprika 1/2 T oregano (optional)

1. Blend by hand with a table knife until thoroughly mixed.
2. Put in a zip lock bag or two.
3. Leave it cure in the refrigerator at least overnight.

Cooking huevos con chorizo:

1. For every two eggs, take about 3 ounces or so of chorizo.
2. Fry up the chorizo over medium heat in an iron skillet, until it is cooked but NOT crunchy.
3. Beat the eggs by hand and scramble them into the chorizo.
4. Serve with hot flour tortillas (tortillas de harina).

>> top

Cream-Mushroom-Schnitzel

Thomas and Uschi Herz
Post Doc (2000-2002) Zerner

GUTEN APPETIT! (“Have a good appetite” or “ENJOY!)

Ingredients:

• 5-8 small cutlets of pork, turkey or chicken
• salt, pepper
• paprika
• 2 tbsp curry powder
• butter
• 1 large onion
• 500 - 700 g mushrooms
• 14 ounces whipping cream
• 1 can of tomato paste, smallest size
• a little bit of the paste or the dice or the powder you make a broth with (bouillon?)
• 1-2 tbsp flour

Cooking Instructions:

1. Put salt, pepper and paprika on the cutlets.
2. Heat butter, stir in the curry powder and fry the cutlets until they are done.
3. Put the cutlets into a buttered oven pan.
4. Steam the onions in the leftover butter or add some butter and cover the cutlets with them.
5. Mix the tomato paste with 1/8 l water in the frying pan and pour over cutlets.
6. Heat butter and steam mushrooms and add salt and pepper, then the flour and stir for one minute.
7. Add the whipping cream and the broth paste to taste.
8. Bake for twenty minutes in the preheated oven at 350 degrees F.
9. Serve with wide egg noodles, potatoes or rice and salad.

>> top

Egg Curry

Alex Pacheco
Grad Student (200? - current) Micha

Ingredients:

6 Eggs

For the curry:

• ½ piece Coconut
• 5 Red chilies(roasted)
• 2 tea spoon Coriander seeds(roasted)
• 1 tea spoon Cumin seeds(roasted)1
• 7 Peppercorns
• 6 Cloves
• 1 “ piece Cinnamon
• 1 Onion (chopped fine)
• Salt

For seasoning:

• 1 Onion (chopped fine)
• 2 table spoon Oil
• 1 tea spoon ginger paste
• 1 tea spoon Garlic paste.

Cooking instructions:

1. Grind to a paste the ingredients for the curry.
2. Take a pot, put some oil in it and fry one onion, ginger and garlic till brown.
3. Put the paste in a pot and boil along with 4 cups of water.
4. When the curry is boiling, lower the flame and break the six eggs one by one into the curry.
5. Add salt and cook till the eggs are done.

>> top

Feijoada

Edna and Sergio Urahata
Post Doc (1998-2000 ) Zerner

Traditional Brazilian Dish

Ingredients:

The Meat

• 1 pound “Carne Seca” (Dried meat – avalilable at Brazilian specialty shops) or salted corned beef
• 1 smoked beef tongue (about 1 ¾ pounds of cured beef tongue)
• 1 salted pork butt (about 1 ¾ pounds)
• 1 salted pork ribs (all attached)
• ½ pound salted bacon
• ½ pound fresh pigs ears
• 3 fresh pigs tails
• 1 pound (about 3) fresh pigs feet, split in half lengthwise
• ½ pound paio (a fatty blood pork sausage available at Brazilian specialty shops) or smoked sausage
• ½ pound linguiça sausage (or other sweet Italian pork sausage)
• ½ pound smoke calabrese - type sausage (or other smoked spicy sausage)
• OBS. THIS IS THE TRADITIONAL RECIPE. YOU CAN CHANGE THE KIND OF MEAT AS YOU WISH.

The Beans

• 2 pounds dried black beans, washed and picked clean
• 1 medium onion, peeled
• 4 bay leaves
• 1 tablespoon vegetable oil
• 3 large garlic cloves, chopped
• salt
• pepper, freshly gound

Cooking instructions:

TWO DAYS BEFORE SERVING:

In a very large stockpot, add the "Carne Seca", beef tongue, pork butt, and ribs. Add enough water to cover generously and refigerate for 24 hours, changing the water once or twice. At the same time, in a separate stockpot, add the salted bacon, pigs ears, feet, and tails. Add enough water to cover generously and refrigerate for 24 hours, chaning the ater once or twice. In a large kettle, combines the beans with cold water to cover and set aside. Allow to soak at least 6 hours or refrigerate overnight.

ONE DAY BEFORE SERVING:

Remove the meats and beans from the refrigerator. Wash out the meat kettle and add the dried meat, beef tongue, ribs, pigs ears, tails, and feet. In a separate kettle, add the pork butt. Fill the kettle with cold water to generously cover and bring to a boil for 5 minutes. Remove the meats, drain the water and repeat the process 4 times more with fresh water each time. Add the bacon to a pan of cold water and boil over high heat for 5 minutes. Drain and set aside. Prick the sausage in 4 or 5 places. Place the Paio, Linguiça, and smoked sausage into separte saucepans. Cover each with cold water and bring to a boil. Reduce the heat and simmer the Paio for 15 minutes, the Linguiça for 10 minutes, and the calabrese for 5 minutes. Remove the sausage and drain. Return the largest pan to the heat, add all the sausage and lightly brown on all sides. Remove the sausages and set aside. When boiled meats are cool enough to handle, remove the soft bones from the pigs ears and discard. Drain the beans, combine them with the onion and bay leaves in a large kettle, reduce the heat and simmer covered for 30 minutes. Add the bacon and continue to smimmer the beans, covered, for 30 minutes. Add the bacon and continue to simmer covered for 1 ½ hour.

In a small killet, heat the oil over medium heat. Add the garlic and cook for 5 minutes or until golden. Add the garlic mixture, salt, and pepper to the beans. Add the meats and sausages to the beans, bring to a boil, reduce heat and simmer partially covered for 1 to 1 ½ hours or until the beans are tender but not thoroughly cooked. Stir from time to time so the beans do not stick to the bottom of the pan. Check the liquid level from time to time adding boiling water as needed to keep the level at 8 inches. Remove the meats from the beans and cool. Cover the meat and beans separately and fefrigerate. This should be done ahead to ensure greator flavor.

SERVING DAY:

Remove the beans and meats from the refrigerator. In a large heavy-bottomed kettle, add the beans and meats and enough cold water to cover by 8 inches. Cover and simmer over for 1 hour.

Preheat oven to 200 F. Remove the ears and slice in Julienne, Cut the tails in 1 inch pieces, Cut the bacon in thin strips, Cut the feet in 1 inch pieces. Slide off the skin on the tongue and slice in ¼ inch slices. Cut the sausages in 1 inch pieces. The dried meat or corned beef should be flaked or shredded.

Arrange the meats in heatproof serving dishes – either individual dishes or 2 or 3 meats together on heatproof platters. Remove a cup or more of the bean liquor from the pot and moisten the meats. Cover with foil and keep warm in the oven if not serving immediately. Place the beans in a large, warmed glazed ceramic bowl and serve with the meats, rice, farofa, and preserved “malagueta” peppers (or any other pepper sauce such as tabasco).

Page 2

>> top