Mexico: A Cookbook & Travel
HUACHINANGO EN SALSA FRUTA Y AJO
(Red Snapper in Fruit and Garlic Sauce)
1 21/2-pound fresh, cleaned red snapper
1/4 cup olive oil
8 cloves garlic, minced
1/2 Small onion, thinly sliced
1/2 green pepper, thinly sliced
2 tablespoons minced cilantro
1 cup fresh orange juice mixed with 2 tablespoons lime juice
2 strips of bacon
Heat oil and sauté garlic, onion, and green pepper
until softened and garlic is golden. (It should not be brown.) Mix with
cilantro. Place fish in a baking dish and spread ½ of the mixture on
the inside of the fish. Pour 1 cup of juice over this. Pour another 1/3 cup
of the juice over the top of the fish and marinate for about 3 hours in the
refrigerator. Then put 1 slice of bacon in the inside of the fish and salt
lightly. Put the other slice of bacon on the top of the fish which has been
covered with remaining garlic mixture and remaining juice. Salt lightly and
bake in a hot oven (375°) until fish flakes easily with a fork and is no
longer translucent (about 15 minutes per inch of thickness).
Sopa De Frijol Negro
(Black Bean Soup)
2 cups dried black beans
2 quarts water
1 large onion, finely chopped
3 cloves garlic, minced
½ pound meaty pork bone (loin, butt or fresh shank)
1 teaspoon oregano
½ cup tomato paste
Salt to taste
Thinly sliced radishes
Minced chiles serranos
Crema (or sour cream)
Rinse and pick over beans.
Combine beans in a large pot with water and bring to boil.
Reduce heat, cover, and simmer for 1½ to 2 hours until beans and
pork are tender. Add tomato
paste and salt to taste. Serve
soup with separate bowls of radishes, cabbage, chiles, crema, and lime
wedges for garish.
Serves 4 to 6
is a thick soup, add more water if too much liquid cooks away or a thinner
consistency is desired.
Growing & Using the Plants of Romance
Chicken Salad From The Garden
This is an excuse-proof version of chicken salad, and a
favorite when served in The Fredericksburg Garden Tearoom.
4 cooked chicken breasts, diced
3 tablespoons black olives, chopped
½ cup mayonnaise
2 tablespoons fresh parsley leaves, chopped
1 cup sour cream
1 tablespoon dry onion dip seasoning
1 4-ounce can chopped, unsweetened pineapple
1 tablespoon balsamic vinegar
1 ½ cups chopped celery
1 bunch green onions, chopped
1 tablespoon tarragon mustard
¼ cup pecans, chopped and toasted
Salt and pepper to taste
Gently but thoroughly combine above ingredients.
Keep chilled until time to serve.