course, you already knew that Gael Garcia Bernal, Inarritu, Che Guevara and Pablo Neruda have in common Latin America .. But did you also know that they cooked their Mama?
As a placebo travel, and I've already said, I am content to travel at the furnace, every Sunday that God does.
Well let me tell you that it was worth the detour and jet lag (3 ptites hours in the kitchen, my pleasure!)
That we did it again dug in his Bible *? Um .. um ..
Ladies and gentlemen, let me fascinate you with my:
Chicken Marinated in Mojo with bitter orange, so beautifully with his Congress, and who would not feel in harmony without its Bananas caramelized plantains ..
(Recipe by Chef Norman Van Aken, Florida)
* In my Bible, I learned a myriad of anecdotes Cooking on Latin America, a real treat to grow out and out right philosophy (oh, hold little extra info about myself, I have long hesitated between studying philosophy and law, and, much to my pleasure, my DEA requires a constant interpenetration of the two, while you ask for! Ah yes, my recipe Mojo!). What a pity that France does not have a sack of "Gastronomic Sciences (Courses taught in Italy, Bologna, and more! To think ... if I do not alloc 'thesis!). A little anecdote
culinary Latinos? In the Andes, people devote a cult to food, and the names given to the basic ingredients reflect:
corn is called over there PAXA mama "mother grain" and the potato axa mama "mother potato" .
The influences are many: English and Portuguese settlers, through the slaves of West Africa, all have introduced concepts and culinary processes which today are found in harmony in traditional dishes indescribably good!
Enough pedantry! Time to get serious:
- The Mojo with bitter orange-
The mojo marinade is raised, which will be nestled in a beautiful chicken overnight. The mojo is prepared with hot oil (olive oil, in the recent version, but the slaves prepared with melted lard to make the mojo or liquid). Once prepared, the mojo can keep 3 months in the refrigerator (and believe me, once you've tasted it, you reread that sentence, which will serve as a universal excuse to prepare for a regiment!)
- 6 cloves crushed garlic (do not mind this ...)
- 1 scotch bonnet pepper or cayenne pepper, seeded and finely chopped
- 2 tablespoons Coffee cumin seeds dry roasted (roast dry means putting ds a preheated 160 ° so that the scent of a spice is developing wonderfully! believe me, it changes everything! It takes about 7 minutes for Cumin)
- 1 / 2 c. tsp salt
- 25 CL
olive oil - 5 tbsp tablespoons sour orange juice (and as this is not the season, according to the good advice of the Chief Norman - I love to claim a familiarity like that! - instead, use 2 tablespoons of juice and a half orange and as much lime juice!).
- 2 tbsp Coffee sherry vinegar.
In a mortar, crush garlic, cumin, pepper and salt. Pour into a bowl. Heat the olive oil until it is all hot and pour over the mixture while stirring. Let stand 10 minutes, stir in sour orange juice and vinegar with a whisk. Pepper and let cool mojo.
- My Chicken Contest -
Serves 4 - 1 chicken 1.5 to 2 kg, mine was a chicken farmer from Challans Black, Red Label
- salt and pepper.
- the mojo maravilloso
Season chicken with salt and pepper. Place in a bag Freezing seal (not stupid, huh!) Pour over chicken mojo . Seal bag. Marinate in refrigerator overnight or even up to 3 days, turning bag occasionally.
The next day (wonderful day of wine tasting ....) preheat the oven to 190 ° (therm 6-7). Remove the chicken from the freezer bag. Reserve the marinade (well, that's me saying, I take some liberties, Chief Norman will not mind, he advises discarding marinade, and then speaks of "serve with remaining mojo " .. but there is no remaining mojo!)
Tie chicken legs. Here I roasted on a spit, to try the new oven, or perhaps for the beauty of movement: what did it-like picture engraved in the collective consciousness as the culinary "chicken runs"? !
Roast 1 hour and a half until the gravy becomes transparent (Thanks Norman for the tip!). As for the Clerk Claire, she personally washed his chicken marinade contest ... during the whole hour and a half. It was my-gni-fi-that! (Sprinkle the chicken with the remaining mojo, just before serving).
- The Congress -
The Congress Puerto Rico is a dish made from red beans and rice, a marvel much less onerous than you might think. At the
timing prepare a half-hour before the end of cooking chicken (of competition).
- 50 grams of smoked bacon
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 small red onion, chopped
- 1 red pepper, seeded and diced
- 1 sheet Laurel halved
- 180 grams of white long grain rice
- 1 / 2 c. Coffee cumin seeds dry roasted (see above)
- 1 / 2 c. tablespoon chopped thyme leaves
- 35 CL chicken stock
- 75 grams of smoked ham, diced
- 180 grams of dried red beans left to soak overnight, cooked and drained (in VF (version lazy ): a can of beans ready!)
- salt and pepper qb (hey, is that "qb" is said? Italian these letters represent "quanto basta ", meaning "so long as should, "" as appropriate "...)
In a large saucepan, cook bacon in the olive oil over medium heat until they are almost cooked. Add garlic, onion, pepper and bay leaf. Cook 5 minutes. Stir in rice, cumin and thyme, stir to coat the grains (small resemblance risotto, it's crazy ..). Add the chicken, ham and baked beans. Bring to a boil, cover and simmer 15 to 20 minutes until all liquid is absorbed. Salt and pepper, stir with a fork to separate grains. Cover and cook for 5 minutes before serving. (NB: Congress would be even better the next day or two days afterwards! VF: a day ahead!)
- The highlight of the show, the cherry mojo on , small touch, the ultimate indulgence .. plantain bananas caramelized -
At the timing, while preparing the rice cooked, I would say, in all conscience of my terrible habit with accuracy (!), 6-7 minutes before the end of cooking chicken.
- 2 bananas ripe plantains
- peanut oil.
Bananas plantains are very popular in Latin America, they accompany the most varied dishes: foie gras and red beans in particular. Best plantains are " maduro" (literal translation: "mature"), very ripe bananas that are distinguished by their skin almost black.
Peel bananas (there you will notice that the texture has nothing to do with bananas that we are used!) Cut through from August to October slices 1 cm thick. In a large skillet over high heat in peanut oil (2 tablespoons, contrary to the advice of Chief Norman "1 teaspoon ..." which did not seem very realistic and very different from the image of the book ..). Add the banana slices loosely in order to return them easily. Cook for 1 minute to 1 minute 30 seconds on each side. Perfection is reached (so, so, I'll answer!) When the center is gold and black on the sides. Drain on paper towels. Add salt and pepper and serve hot!
Racing results, apart from the large amount of garlic (which almost makes me want to re-christen my ticket " Garlic Pepitooo" !!!!!) it was all wonderfully harmonious and delicate! A remake! * Cambridge
Like A Chef , under the direction of Pierre Hermé.
***
Thanks for your encouragement to all for the big presentation / course of half past one .. everything went very well! And I thought that after this difficult time I would spend my time surfing the blogs, but I have only the party girl, and film criticism, 3 24H movies, not bad, not bad! What to see? Last Gang with wonderful Elbaz. Of course if you liked Romanzo Criminale and other stories of the mafia gang, in a beautiful atmosphere of "band mates" in the 70s - 80s!
For a short film to give the recipe of the day .. I would lean on a "retrospective" of 3 Inarritu : Amores Perros, 21 Grams, Babel . A word!
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