Spanish Tapas "Pollo al Ajillo"

This is an easy tapas dish: chicken sauteed with loads of garlic and then simmered in Sherry. Flavorful and juicy!

900g/2 lb chicken wings (or whole chicken cut into bite size pieces)
salt & pepper
1 head garlic (about 12 cloves)
4 tablespoons olive oil
1 bay leaf
120 ml/4 fluid oz/ 1/2 cup dry or medium dry sherry
chopped parsley

Instructions
Cut off the wing tips and discard. Divide each wing into 2 joints. Sprinkle chicken pieces with salt and pepper. Lightly smash the garlic cloves to split the skins, but do not peel them.

Heat the oil in deep frying pan. Add the chicken pieces and garlic to the oil and saute them very slowly. When the chicken is browned on all sides, add the bay leaf and Sherry. Continue cooking until the liquid is cooked away and the chicken begins to sizzle again. Serve hot garnished with chopped parsley.

Yield: Makes about 12 tapas.

Guadalajaran Salsa

The difference between eating store bought jar salsa and fresh homemade salsa can be likened to the difference between night and day! If you have never made salsa, if you are afraid, if you think it is too difficult or too much to monkey with, then this is the salsa recipe for you to start with. You will soon see that making flavorful fresh salsa is easy and well worth it.

3 Pulla chiles
4 tomatillos
3 Roma tomatoes
1 teaspoon course sea salt
1 clove garlic, minced
1/4 white onion, finely chopped
1/2 bunch cilantro, chopped

Instructions:
Toast the chiles on a hot dry comal for 2-3 minutes, turning often to avoid burning. Turn heat up. Remove the cores from the tomatillos and tomatoes and then char the outside on the comal until dark brown or lightly blackened. Coarsely chop the tomatillos and tomatoes and set aside.

Place the salt and then the garlic in the bottom of the molcajete. Work into a paste. Add the chiles and break up into small pieces. Add the tomatillos and tomatoes, working into micture. Now add the onion and cilantro, but stir in- do not grind. Serve with tortilla chips, tacos or burros or spoon over your breakfast eggs and refried beans.

Yield: Makes 2 cups.

Variation: Try making this salsa using different kinds of chiles like jalapenos or serranos.

Note: A comal is like a round griddle. A good substitution is a crepe pan. A molcajete is essentially a mortar and pestle and is a great addition to any kitchen as it is great at grinding spices and tearing rather than pureeing vegetables.

This recipe comes from Mad Coyote Joe's "A Gringo's Guide to Mexican Cooking."

Welshcakes

While in Wales over the weekend I had my first Welshcake at a little shop in Cardiff Bay called "Fabulous Welshcakes." The cake may appear to be a docile little ditty but don't be fooled- these little buggers are like a cross between a sugar cookie and mini doughnut, warmly melting in your mouth. YUM! If I were you I would make some as soon as possible!

1 lb. all purpose flour

1 teaspoon baking powder
1 pinch allspice
1 pinch salt
4 oz. butter
4 oz. lard
7 oz. sugar
4 oz. raisins
2 eggs, beaten
milk to mix
finely granulated sugar for sprinkling

Instructions:

Stir together flour, baking powder, allspice and salt in a large bowl. Rub in the butter and lard. Add the sugar and raisins. Beat the eggs and add to the mixture, with a little milk, to make a fairly stiff dough. Roll out on a lightly floured surface to a thickness of about 1/4 inch. Cut into 2 inch rounds. Cook on a greased griddle or heavy based frying pan for about 3 minutes on each side until golden brown. Sprinkle with sugar and serve warm.

Brazilian Pastel

Last night I went over to my Brazilian friend Cristiane's house for Brazilian Pastel. Pastel are crispy deep fried pastries filled with either savory or sweet fillings. They were great and easy enough to make. Cristiane bought the dough pre-maid at a Brazilian market but if you don't have a Brazilian market in your town you can make the dough yourself at home. For full pastel details and recipe click here.

Maltese Pastizzi

The most popular snack in Malta is the "pastizzi" which is a pastry pocket filled with ricotta cheese, usually eaten in the late morning with a cup of tea or coffee. I love ricotta cheese so I couldn't wait to try them. I had my first one in a little fishing village at the fish market. They were quite a good and satisfying snack.

puff pastry
400g ricotta cheese
2 eggs
2 tablespoons grated cheese
chopped parsley
freshly ground black pepper

Instructions:

Mash the ricotta with the beaten eggs. Mix in the herbs and spices. Roll out the pastry thinly, cut out circles about 5 inches in diameter, and place a spoonful of the mixture onto each of these. Fold each pastry circle in half around the filling and press the edges furmly together. Place on a greased baking tray and bake in a hot oven for about a half hour or till the pastry is done.

Yield: about 15 pastizzis.

Tucson Cheese Crisp

Cheese crisps are a typical appetizer at any Mexican style restaurant in Tucson. My husband and I love to make these at home for a snack. They go great with a salted and limed Corona!

1 large, thin flour tortilla (12 inches or larger) or 2 medium, thin flour tortillas
4 ounces cheddar cheese, grated
4 ounces Monterey Jack cheese, grated

Instructions:

Preheat the oven to 400 degrees F. Bake the tortilla for 4-5 minutes directly on the rack. Remove the tortilla from the oven and place it on a baking sheet or pizza stone. Sprinkle on the cheese and return to the oven. Bake until the cheese melts completely, about 4-5 minutes. Transfer the tortilla to a serving plate, slice with a pizza cutter and serve immediately.

Variation: A cheese crisp should at least be salted but you may also serve them with salsa or whatever Mexican style toppings you like. For something different try brushing the cheese crisp with Sweet Thai Chili sauce.

Thai Lettuce Wraps

This recipe is from my Thai friend Susie who made a Thai dinner at our church to help our mission team raise money for a mission trip to Thailand in 2006. Man, can this woman cook!

1 1/2 lbs ground beef or chicken
1 bunch green onion, finely chopped
1 bunch cilantro, finely chopped
2-3 tablespoons ground parched rice
1-2 tablespoons ground dried chillies
4 tablespoons lime juice
3 tablespoons fish sauce
1 head of iceberg lettuce

Instructions:

In a skillet brown the ground beef or chicken over medium high heat, drain well. Add the chopped green onion, chopped cilantro, ground parched rice, ground dried chillies, lime juice and fish sauce; mix thoroughly. Cut the head of lettuce in half. Peal off outer leaves and discard. Separate remaining leaves, rinse and dry. Scoop meat mixture into lettuce leaves.

Variation: Serve with cucumber or cabbage.

Yield: About 8 servings.