REFRIED BEANS FOR ZARAPE DE PATO
Serve with Zarape De Pato. Epazote is similar to, and can be replaced with, chopped fresh cilantro.
Provided by Martha Stewart
Categories Mexican Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Bring beans and the water to a boil in a medium saucepan over medium-high heat. Reduce heat; simmer until tender, about 1 hour. Add epazote, garlic, and salt; cook until beans are very soft, about 15 minutes. Set aside to cool in liquid.
- Working in batches, puree beans (including garlic) in a food processor to form a fairly smooth paste, adding cooking liquid as needed. Heat oil in a large saute pan over medium-high heat. Add bean puree; cook, stirring, until the oil is incorporated, about 5 minutes. Serve hot.
POBLANO SAUCE
Use this recipe to make our Zarape De Pato.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Roast the peppers directly over a gas burner until slightly charred, turning frequently (alternatively, roast under the broiler). Transfer to a medium bowl, and cover with plastic wrap; let stand about 15 minutes. Use a paper towel to rub off charred skins. Remove and discard stems, seeds, and ribs. Roughly chop peppers, and set aside.
- Prepare an ice bath. Bring a pot of water to a boil; blanch the spinach until bright green and wilted, about 30 seconds. Using tongs or a slotted spoon, transfer spinach to ice bath to cool. Drain, and wring spinach to remove as much liquid as possible; roughly chop.
- Puree the reserved peppers, spinach, stock, and cilantro in a blender. Transfer to a medium saucepan; bring to a boil. Stir in cream and salt; cook just until sauce comes to a boil. Remove from heat. Let cool before serving or storing. Sauce can be refrigerated in an airtight container up to 3 days. Reheat gently over low heat, being careful not to boil.
CEBICHE DE PATO
Cebiche de pato (duck ceviche) is a play on words. It's a braised dish, not raw like traditional ceviche, but named after that cold dish because of its sour taste. This rich duck served with hot rice originated in the small Peruvian towns north of Lima. When I was a kid my dad would take the family on a trip to Trujillo in northern Peru to visit family, and along the way we'd stop in the town of Casma and enjoy this specialty. The savory meat falling from the bone is comforting, and the tartness from the sour orange and the kick from aji amarillo pepper make the dish memorably enticing.
Provided by Food Network
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the duck and sour orange juice in a large bowl, cover with plastic wrap and refrigerate for 3 hours.
- Once the duck is marinated, remove and pat it dry; reserve the orange juice. Heat up a pot or Dutch oven over high heat and add the oil to cover the bottom of the pot. Working in batches, brown the duck for about 3 minutes per side. Remove the duck from the pot and set aside.
- Add the diced red onion to the pot and cook over medium heat until lightly browned. Add 1 tablespoon kosher salt, the garlic paste, aji amarillo and cumin and cook for 3 more minutes. Return the duck to the pot along with the reserved juice. Add the yellow onion wedges and 1 cup of water. Bring to a simmer, cover the pot, adjust the heat and simmer over low heat until the meat is very tender and almost falling off the bone, about 45 minutes.
- Arrange the duck and the boiled yuca on a platter or plates. Spoon on some braising liquid and the cooked onion wedges. Serve with the rice and enjoy.
CAPE BRETON 'PORK' PIES
The name of this recipe is a little misleading; there is no pork in these sweet treats! A crisp cookie tart shell, a sweet date filling, and maple icing make these tarts a unique and delicious Cape Breton treat! Use more or less icing on each tart, depending on how sweet you like them.
Provided by poush
Time 1h31m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Tart shells: Sift together flour and 2 tablespoons confectioners' sugar in a bowl. Cut in 1 cup butter; knead until well blended. Form dough into 3/4 inch balls. Press evenly into 1 1/2 inch tart cups on the bottom and up the sides to form a shell.
- Bake in preheated oven until pale gold, about 16 minutes. Let shells cool in the pan. Gently loosen and remove them from pan using a knife.
- Filling: Combine dates, water, brown sugar, and salt in a saucepan. Bring to a boil; boil gently for about 10 minutes, stirring constantly. Mash dates with a fork as they cook. Remove from heat and stir in vanilla. Allow mixture to cool before spooning into tart shells.
- Icing: Cream 1/4 cup butter in a small bowl with an electric mixer. Gradually add 1 cup of the sugar while continuing to mix. Add the milk, remaining 1 1/4 cups sugar, and maple extract. Beat at high speed until smooth. Icing should be thick enough to pipe. Spoon mixture into pastry bag with a small round or star-shaped tip. Pipe a swirl of icing on each tart.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 18.7 g, Cholesterol 12.8 mg, Fat 4.9 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.1 g, Sodium 47.9 mg, Sugar 13.8 g
PATI A LA RAPURE (RAPPE PIE)
A French-Canadian potato casserole-very similar to a hash-brown casserole. Comfort food. Found this on the internet in response to a conversation. I am posting for safe-keeping.
Provided by LiisaN
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, place chicken, quartered onions, 1 carrot, celery and salt.
- Add water until ingredients are just covered.
- Bring to boil.
- Reduce heat to simmer and skim off any impurities that rise to the surface.
- Simmer 2½ hours or until meat is tender.
- When done, remove skin and bones from chicken and cut meat into pieces.
- Strain stock, discard vegetables and reserve liquid.
- Preheat oven to 400°F
- Fry bacon until crisp.
- Peel potatoes then grate very fine, or purée in a blender.
- Squeeze 1 cup of potatoes at a time through a clean dish towel to remove liquid.
- Reserve all liquid.
- Place drained potatoes in a large bowl. Measure liquid.
- Measure out an equal amount of chicken stock then discard potato liquid.
- In a stockpot bring chicken stock to a rolling boil. Gradually stir hot stock into potatoes and mix thoroughly until all lumps are removed. As boiling stock cooks potatoes, they will take on a jelly-like appearance.
- Season with salt and pepper.
- Stir vigorously.
- Cover bottom of a well-greased pan with half of the potato mixture.
- Arrange pieces of chicken, diced onions, carrots and pats of butter on top, distributing evenly.
- Cover with the other half of potato mixture and another layer of onions, carrots and butter.
- Top with strips of bacon to form the crust. Bake 2 hours or until a browned crust forms.
- Serve piping hot.
Nutrition Facts : Calories 615.2, Fat 32.1, SaturatedFat 12.2, Cholesterol 116.8, Sodium 678.9, Carbohydrate 52.8, Fiber 7, Sugar 4.8, Protein 29.2
ZARAPE DE PATO
Zarapes de Pato are soft tacos filled with shredded duck (pato). Here, they are served with a tomato-and-chipotle-pepper sauce.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Generously season duck inside and out with salt. Prick holes all over skin with a fork. Place duck on a wire rack set in a roasting pan. Roast until skin is browned, about 40 minutes.
- Reduce oven temperature to 325 degrees. Continue roasting until a meat thermometer inserted into the thickest part of the leg (avoiding the bone) registers 165 degrees, for 50 to 60 minutes; the legs should rotate easily in their joints. Let cool.
- Remove the skin from duck; reserve. Shred meat with a fork. Heat olive oil in a large saute pan over medium heat. Add onion; cook until translucent, about 2 minutes. Add garlic; cook 1 minute. Add tomatoes, bay leaves, chipotle, and salt; stir to combine. Reduce heat to low; simmer 20 minutes, stirring occasionally. Add the shredded meat, and cook until heated through. Remove from heat; let stand, covered, until ready to use.
- Thinly slice duck skin. Heat 1 tablespoon safflower oil in a medium skillet over medium-low heat. Cook duck skin, stirring occasionally, until golden and crisp. Drain on a paper-towel-lined plate.
- Heat about 1 teaspoon safflower oil in a small skillet over medium heat. Lightly fry the tortillas, one at a time, just until softened, 10 to 20 seconds, turning once. Transfer to a plate; cover with foil to keep warm while you finish frying. Add more safflower oil to pan as needed.
- Spread 1 tablespoon refried beans on each tortilla; top with 2 tablespoons duck mixture. Roll up to enclose; place on a serving platter. Pour poblano sauce over tacos; top with crisped duck skin. Serve remaining beans and sauce on the side.
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