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----- Original Message -----
From: Helen
To: phaedrus
Sent: Monday, November 29, 2004 3:14 AM
Subject: Recipe for gallo piton.
HI Phaedrus,
My name is Helen. I would like to know the recipe for a
Nicaraguan dishes call gallo piton. Or anything good from
Nicaragua would be great.
Thanks Helen
Hello Helen,
I believe that you mean "gallo pinto." "Gallo pinto" means "speckled rooster", but it's really just red beans and rice.
There is a recipe below. There are more Nicaraguan recipes here:
Nicaragua
Phaed
Gallo Pinto
This is Nicaraguan red beans and rice.
1 cup pinto beans
1 bay leaf
1 small onion, peeled
1 clove
2 cloves garlic, peeled
salt
1 1/2 cups long-grain white rice
4 tbsp olive oil
1 onion, finely chopped
Freshly ground black pepper
Soak the beans in a pot in cold water covered by at least
three inches at least four hours.
Drain the beans and place in a large pot with two quarts
of water. Pin the bay leaf to the onion with the clove,
and add to the beans. Add the garlic. Gradually bring the
beans to a boil, skimming off any foam.
Reduce the heat and gently simmer the beans, uncovered, until
tender, about 1 - 1.5 hours, adding salt to taste during the
last ten minutes. Drain the beans and refresh under cold water.
Discard the onion.
Bring 2.5 cups of water and 1 tsp salt to boil in a large heavy
saucepan. Add the rice and return to a boil. Reduce the heat and
gently simmer the rice until tender, about 18 minutes. Let the
rice sit, covered, five minutes, and fluff with a fork.
Heat oil in a large frying pan. Add the onion and thoroughly
brown over medium heat, about five minutes.
Add the beans and rice and cook over medium heat until the rice
is lightly browned and the mixture is very aromatic, about five
minutes. Correct the seasonings before serving.
----- Original Message -----
From: Karen
To: phaedrus
Sent: Sunday, November 28, 2004 2:40 PM
Subject: chili
Do you have a chili receipes made with beef suet?
Hello Karen,
See below.
Phaed
Chili with Beef Suet
Ingredients :
Beef suet (enough to produce 4 tbsp. fat)
3 cloves garlic
1 baseball size onion
2 1/2 lbs. lean beef
1 tbsp. tomato paste
1/2 tsp. oregano
4 tbsp. chili powder
1 tsp. salt
1 tbsp. vinegar
4 c. water or beef broth
1/2 tsp. ground cumin
Preparation :
Render suet until you have enough fat. Mince the onion as fine
as possible and cook in the fat until it is pale yellow. While
cooking, mash garlic in bowl with salt and then mash in the oregano
until you have a paste. Add this paste to onions and fat. Put meat
in Dutch oven or similar cooker and cook until it is gray, not
brown, over a low flame. Slowly add 3 cups broth or water, and
vinegar and tomato paste. Put ground cumin and chili powder into
measuring cup and add a little of the remaining broth or water to
make a paste. Add this paste rinsing the cup with the remaining
water. Simmer all ingredients for at least 2 hours and more if you
have time. The meat should be extremely tender.
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John's Chili
Ingredients :
3/4 lb. suet, fry out grease & save
1 lb. ground chuck, brown in suet grease
1 tbsp. oleo
1 tbsp. oregano
1 tbsp. red pepper
1 tsp. onion salt
1 tsp. garlic powder
4 oz. chili powder
Preparation :
Simmer 20 minutes. Stir in 3 cups water and simmer for 2 more
hours. Add all seasoning to meat and simmer for 5 hours.
----------------------------------
San Antonio Chili
Ingredients :
1/2 lb. suet
2 lb. lean beef shoulder
1 lb. lean pork shoulder
3/4 c. flour
1 tsp. salt
1/2 tsp. pepper
3 onions, chopped
6 cloves garlic, minced or
1 tsp. garlic powder
1 1/2 qts. beef stock or canned beef broth
4 dried Ancho peppers*
1 dried Pastilla pepper*
1 dried Casbel pepper*
1 tbsp. crushed cumin seeds or ground cumin
Preparation :
Fry suet in Marlboro Chili Kettle*. Remove suet and discard. Cut
meat into 1/2 inch cubes. Combine flour, salt, and pepper in brown
paper bag. Add meat and shake to coat. Save remaining flour. Sear
floured meat in hot fat, stirring to prevent sticking. Add onions
and garlic; cook and stir until soft. Add beef stock or broth and
bring to a boil; then reduce heat and simmer slowly while preparing
peppers. Wash pepper under cold running water; remove steams and
seeds. Put in a saucepan; cover with water and boil for 5 minutes.
Let sleep 10 minutes. Lift out peppers and grind or puree, adding 1
1/2 cups water in which peppers were cooked. Add to meat, cover and
simmer 2-3 hours or until meat is tender. Grind cumin seeds using a
mortar and pestle or a heavy spoon in a cup; add to chili. Add salt
to taste. Mix flour saved from browning meat (about 1/4 cup) with
cold water; add to chili and cook 3-5 minutes to thicken. Makes
about 2 1/2 quarts. *If these peppers are unavailable, substitute
4-6 tablespoons of chili powder.
*Use any chili kettle, chili pot, or other pot suitable for making chili.
----------------------------------
Chili
Ingredients :
6 lbs. kidney suet
40 lbs. ground beef
1 qt. vegetable oil
2 qts. Canola oil
4 (very) lg. yellow onions
10 med. heads garlic
1 bunch fresh parsley
1 (1/4 oz.) pkg. plus 2 peppers of dried whole Habanero chilies
3 Ancho chili peppers
10 sm. hot chilies
12 Japanese red chili peppers
3 tbsp. ground white pepper
3 tbsp. fresh ground black peppers
1 (2.12 oz.) jar paprika
2 lbs. real butter
1 tbsp. ground cumin
9 (15 oz.) cans tomato sauce
1 (12 oz.) can tomato paste
1 (3 or 4 oz.) jar accent
Salt to taste
Red chili or kidney beans
Preparation :
Render suet and drain. Brown beef in skillet using drained suet
(throw cracklins away). Put cooked beef in a very large cooking
pot. Chop onions, garlic and parsley (fine chop). Saute onions
until clear, add garlic and parsley. Cook 5 minutes or so. Do not
brown garlic (it will be bitter). Add to cooked meat. Add enough
other oil to get desired amount. (If you don't like your chili as
greasy as mine, don't use extra oil.) Crush or grind all of the
whole chili peppers, remove stems. Add white and black pepper,
paprika and cumin. Mix all together thoroughly. Use about 1/2
tablespoon of this mixture for each pound of ground beef (more for
hotter). Add tomato sauce and paste. Cook 30 minutes, add butter
and let simmer 20 to 30 minutes. Salt to taste. Float chili over
heated beans. Eat. If you like extra hot chili, use more Habanero
chilies, hottest pepper in the world.
From: "velma"
To: "Phaedrus"
Subject: Re: cuchidita? maybe Cosi di Ficu
Date: Tuesday, November 30, 2004 4:16 PM
Just saw the request for cuchiditas. Could it be Cosi di Ficu?
Here is the recipe.
The request was made in 2000, so Merry might have found it already.
Cosi di Ficu
Ingredients:
a.. 1 k (2 1/4 pounds, 2 pound bags + 1 cup) the best flour
b.. 1 pound 10 ounces (650 g) dried figs
c.. 1 3/4 cups (350 g) sugar
d.. 11 ounces (375 g) rendered lard
e.. 1/4 pound (100 g) raisins
f.. 1/4 pound (100 g) blanched toasted almonds
g.. 1 teaspoon vanilla extract or 1 packet vanillin
h.. Some bitter chocolate
i.. The zest of a lemon
j.. The zest of an orange
k.. The zest of a tangerine (the fruit should be organically grown)
l.. 1/2 cup espresso coffee
m.. 1 teaspoon honey
n.. A handful of diavulicchi (colored bits of sugar)
Preparation:
Begin by preparing the filling: grind the figs, citrus zest
and almonds together, then put them in a bowl and add to them
the raisins, chocolate, coffee, and honey. Mix well and let
rest, covered.
Soften the lard by kneading a little hot water into it and combine
it with the flour to obtain a dough, working in the sugar and vanilla
too. Roll out the dough and cut it into pieces large enough to be
folded over balls of filling. Once the filling is in the dough, take
a sharp knife and trace zigzag geometric patterns in the dough, so
that when the cookies bake the dough will pull back, revealing the
filling below.
As soon as they are done, brush them with lightly beaten egg yolk
and sprinkle them with diavulicchi. To heighten the chromatic effect.
Bake 360 F (180 C) until light golden.
From: "Tamara"
To: phaedrus
Subject: recipe enclosed for Cucidati
Date: Wednesday, December 01, 2004 5:28 PM
You had the following message posted on your site and were
unable to find the recipe (due to the inaccurate spelling):
---- Original Message -----
From: Merry
To: phaedrus
Sent: Sunday, October 29, 2000 16:13
Subject: cuchidita.............Carteddate..
> This cookie is made with figs, raisons, orange rind, lemon rind,
>chocolate, honey.nuts
> I believe this is a Sicillian cookie.
She is referring to a "Cucidati". This is a Sicilian fig cookie that is
traditionally eaten at Christmas. Below I have included my family's recipe:
Cucidati
Makes 5 dozen (60 servings).
1 pound dried figs
1 cup raisins
2 1/2 teaspoons orange zest
1/2 pound chopped walnuts
1 cup honey
1 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips
1 cup orange marmalade
2 1/2 cups sifted all-purpose flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/2 cup shortening
2 eggs, beaten
1/4 cup milk
1/2 teaspoon vanilla extract
Directions
1 Grind the figs, raisins, orange zest and walnuts in a
food processor, blender or food grinder. If the mixture is
too thick, a couple of tablespoons of water can be added.
Gradually blend in the honey, cinnamon, chocolate chips and
orange marmalade. Set aside. Preheat the oven to 400 degrees
F (200 degrees C). Grease two baking sheets.
2 In a large bowl, combine the flour, sugar and baking
powder. Cut in the shortening until the mixture resembles
coarse crumbs. Stir in the eggs, milk and vanilla until the
mixture can be gathered into a ball. Turn the dough out onto a
lightly floured surface, and roll out to 1/4 inch thickness.
Cut the dough into strips that are 4 inches wide. Spread
filling onto one half of each strip lengthwise. Fold the dough
over to cover and seal the edges by pressing on them with
the tines of a fork. Slice the filled strips crosswise at
an angle about every inch or so. This will make diamond
shapes. Place the cookies onto the prepared cookie sheet.
3 Bake for 15 to 20 minutes in the preheated oven, until
golden brown. Remove from the baking sheet to cool on wire
racks.
----- Original Message -----
From: JB
To: phaedrus
Sent: Tuesday, November 30, 2004 8:13 PM
Subject: Dark fruit cake
Dear Phaedrus, Last year I used a recipe from "Cooks.com"
(I think) for a dark fruit cake. It had tons of nuts and
fruit, and had coffee and baking soda in it. I lost the
recipe and can't seem to find it again! I remember the baking
soda had to be mixed with the coffee - as a guy not used to
cooking - it was amazing to watch the coffee and soda react
to each other. As I stated, I'm not a cook, but the fruit cake
came out very well- everyone raved about it. I'm afraid I made
promises of more this year and may not be able to deliver.
Can you help?
Battered in Boston.
J B
Hello J B,
Below are some recipes that have soda and coffee.
Phaed
Dark Fruit Cake
Ingredients :
1 c. butter
1 c. brown sugar
3 eggs
1 c. molasses
1/2 c. milk
1/4 c. strong black coffee
1/4 c. dark rum (Newfoundland "Screech")
1/2 tsp. baking soda
3 1/2 c. all purpose flour
1 c. strawberry jam
2 lbs. currents
2 lbs. dark raisins (Thompson, sultanas and seeded)
1 c. dark rum
1/2 lb. mixed peel
1 lb. mixed fruit
1/2 lb. each red and green cherries
1 tsp. allspice
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
Preparation :
At least one day before making cakes combine currants and raisins
in a large bowl, add 1 cup dark rum (Captain Morgan), mix thoroughly
and cover. Prepare cake pans by lining with brown paper well
greased with shortening (Crisco). In a large mixing bowl, cream
butter and brown sugar until fluffy. Add eggs, one at a time, then
molasses and cream well. Combine milk, "Screech and coffee".
Dissolve baking soda in this mixture. Mix together flour, spices
and salt. Alternately add and combine flour mixture and milk
mixture to the creamed mixture, beginning and ending with flour,
stir in strawberry jam. Mix thoroughly. Stir in fruits and raisins
until completely covered with batter. Pack in prepared cake pans.
Bake 2 1/2 to 3 hours at 300 to 325 degrees. Test with a cake
tester at 2 1/2 hours. While cakes are still warm, poke a few holes
into tops of cakes, pour a few teaspoons rum over them, and let them
sit for about 5 minutes. Remove from pans, peel off the paper, and
cool completely. Wrap in handy wrap and aluminum foil. Store in
refrigerator. Makes 3 or 4 cakes, depending on the pan size.
----------------------------------
Dark Fruit Cake
Ingredients :
1 lb. butter
3/4 c. sugar
3/4 c. brown sugar
6 c. flour
6 eggs
1/2 c. grape juice
1 c. wine
1.2 c. black coffee
2 tsp. cinnamon
1 1/2 tsp. cloves
2 c. walnut pieces
1 c. raisins
1 c. currents
6 oz. candied orange pieces
6 oz. candied lemon juices
1 tsp. soda
1/2 c. flour for dredging fruit
Preparation :
Cream butter; add sugar gradually. Beat until light. Add
lightly beaten eggs and mix thoroughly. Add coffee, wine, grape
juice, and then flour which has been sifted with spices and soda.
Add fruit which has been dredged slightly with flour, then broken
nuts. Pour into well greased large tube pan and 2 loaf pans. Bake
at 250 degrees for 2 hours.
----------------------------------
Old Fashioned Fruit Cake
Ingredients :
1 c. shortening
Pinch salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 c. brown sugar
1 c. white sugar
1 c. molasses
4 eggs
1 pkg. mincemeat (break up)
4 oz. nut meats
3/4 c. dates
1 lb. candied fruits
1 c. raisins
1 c. warm coffee
1/2 c. any kind of juice
1 tsp. baking soda
Enough flour to make stiff dough
4 tbsp. baking powder
Preparation :
Mix shortening, brown sugar, and white sugar, cream together.
Add salt, cinnamon, cloves, allspice, and nutmeg. Mix in eggs. Put
in mincemeat and then add molasses. In a large bowl place nuts,
dates, candied fruits and raisins. Mix enough flour so they don't
stick together. In a large bowl to warm coffee add juice, soda, and
baking powder. Then mix some flour in the liquid mixture, then
fruit, alternate until fruits are mixed in and dough is stiff. Bake
in greased and floured pans; in 350 degree oven 35 to 40 minutes or
until done. Cool. Store foil wrapped in cool place until served.
----------------------------------
Dark Fruit Cake
Ingredients :
Batter:
2 c. sugar
1 1/2 c. Crisco
6 eggs
1/2 c. cold black coffee
1/2 c. molasses
1 tsp. baking soda
4 oz. rum or brandy
2 tbsp. lemon juice
Flour Mixture:
4 c. flour
1 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. cloves
Fruit And Nuts:
1/2 lb. (2 c.) almonds, blanched, chopped or slivered
1/2 lb. (2 c.) walnuts, lightly chopped
1/2 lb. (2 c.) pecans, chopped
1/2 lb. dates, pitted and chopped
1 lb. currants
1 lb. seeded raisins
1 lb. seedless raisins
1 lb. cherries, glazed, halved
3 lb. mixed candied fruit
Preparation :
Prepare Pyrex dishes or loaf pans by lining with aluminum foil
and lightly greasing. Mix flour and spices. Mix fruits and nuts,
sprinkling with most of flour mix. Save some cherries, almonds and
pecans to decorate cakes. Prepare batter as follows: Cream Crisco
and sugar. Add eggs and beat 5 minutes. Add coffee, molasses mixed
with baking soda, rum and lemon juice. Add remaining flour mixture.
In a large container, mix batter with fruit and nuts. Fill loaf
pans, muffin tins, etc. Decorate cakes. Place pan of water in oven
to prevent drying. Bake at 275 degrees for 2 to 2 1/2 hours. Check
periodically. Yield: about 8 small loaves or 12 pounds of fruit cake.
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