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Recipes

RcpCardAmazon Fried Bananas
RcpCardBrazilian Bbq Sauce
RcpCardBrazilian Beef Strips
RcpCardBrazilian Chile Sauce
RcpCardBrazilian Shellfish Stew
RcpCardCashew Sauce
RcpCardChimicuurri Sauce
RcpCardCoconut Empanadas
RcpCardHarissa
RcpCardHumas Enolla
RcpCardLemon-Coconut Grilled Fish
RcpCardMaize de Bolivia
RcpCardMatambre
RcpCardPanamanian Bbq Sauce
RcpCardPeppercorn Beef Flambe
RcpCardPeruvian Duckling
RcpCardPeruvian Potato Salad
RcpCardSpicy Hot Rum Punch

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Amazon Fried Bananas

4 servings

4 firm ripe bananas
1/3 cup strained fresh orange juice
1/3 cup yellow cornmeal
vegetable oil, for frying
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 dash liquid hot pepper sauce
2 ounces sliced pimientoes, as garnish

PEEL BANANAS, CUT INTO 1/8-INCH SLICES
DIP INTO ORANGE JUICE
COAT WITH CORNMEAL
HEAT OIL TO 360-370 DEGREES
FRY A FEW SLICES AT A TIME, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SPRINKLE WITH SALT, PEPPER, AND PEPPER SAUCE
ARRANGE ONTO A SERVING PLATTER
GARNISH WITH PIMIENTO
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 202 - Calories from Fat 38
Percent Total Calories From: Fat 19%, Protein 5%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 297mg, Total Carbohydrate 39g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 558 units, Vitamin C 33 units, Calcium 0 units, Iron 1 units


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Brazilian Bbq Sauce

16 servings

3 cups red wine vinegar
8 whole dried red chiles, seeded and minced
1 cup small dice onion
2 tablespoons finely minced parsley
2 tablespoons garlic puree
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon rosemary
1 teaspoon thyme

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-360 HOURS
USE AS A BASTING OR DIPPING SAUC

Nutrition Facts
Amount Per Serving: Calories 46 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 4%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 152mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 431 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Brazilian Beef Strips

6 servings

2 pounds 1-inch thick, beef top round
1/4 cup corn oil
3 tablespoons tequila
1 teaspoon crushed red chiles
1 tablespoon hot chile powder
1/4 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon oregano
2 tablespoons very finely minced garlic

TRIM ALL FAT FROM BEEF, PLACE INTO A HOTEL PAN
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER BEEF
COVER AND CHILL 4-24 HOURS, TURNING OCCAISIONALLY
REMOVE FROM MARINADE, DRAIN WELL
BROIL OR GRILL TO DESIRED DONENESS
REMOVE TO REST FOR 15 MINUTES, BEFORE CARVING
BIAS-SLICED ACROSS THE GRAIN INTO PAPER-THIN STRIPS
ARRANGE ONTO A SERVING PLATTER
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 297 - Calories from Fat 128
Percent Total Calories From: Fat 43%, Protein 47%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 3g, Cholesterol 86mg, Sodium 476mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 35g, Vitamin A 862 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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Brazilian Chile Sauce

8 servings

1/4 cup seeded minced dried red chile
2 tablespoons vinegar
2 tablespoons gin

COMBINE INGREDIENTS IN AN AIRTIGHT CONTAINER-SHAKE TO MIX
ALLOW TO STEEP IN A COOL, DRY, DARK PLACE FOR 2-15 WEEKS, SHAKING DAILY
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 19 - Calories from Fat 2
Percent Total Calories From: Fat 11%, Protein 7%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 9mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 1925 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Brazilian Shellfish Stew

8 servings

1/4 cup olive oil
1/4 cup very finely minced garlic
1 cup slivered onion
1 cup finely minced scallions
1 pound shelled and deveined, medium tiger prawn
1 cup tomato sauce
2 cups unsalted chicken stock
1 cup coconut milk
2/3 cup strained fresh lemon juice
2 whole bay leaves
1 cup seeded, medium dice red bell pepper
1 cup seeded, medium dice green bell pepper
48 well scrubbed manilla clams
48 debearded small mussels
1 pound bay scallops
1 tablespoon chile oil

HEAT HALF THE OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD THE GARLIC, ONIONS, AND SCALLIONS
HEAT AND STIR FOR 5-6 MINUTES, UNTIL TRANSPARENT
REMOVE FROM HEAT AND SET ASIDE
HEAT REMAINING OIL IN A SKILLET, OVER A MODERATE FLAME
ADD SHRIMP SHELLS, HEAT AND STIR FOR 3-4 MINUTES, UNTIL OPAQUE
ADD TOMATO SAUCE AND BROTH
BRING TO A BOIL, REDUCE HEAT, AND STIR FOR 10 MINUTES
STRAIN LIQUID PRESSING TO EXTRACT LIQUIDS, DISCARD SHELLS COMBINE STRAINED LIQUID, ONION MIXTURE, COCONUT MILK, LEMON JUICE, BAY LEAVES, AND BELL PEPPERS IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES, STIRRING OFTEN
STIR IN SHRIMP, CLAMS, AND MUSSELS
SIMMER FOR 2 MINUTES
STIR IN SCALLOPS AND SIMMER UNTIL CLAMS AND MUSSELS OPEN (discard any clams or mussels that do not open)
SEASON WITH STIR IN CHILE OIL
LADLE INTO A SERVING DISH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 395 - Calories from Fat 164
Percent Total Calories From: Fat 42%, Protein 40%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 7g, Cholesterol 148mg, Sodium 815mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 40g, Vitamin A 1678 units, Vitamin C 74 units, Calcium 0 units, Iron 21 units


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Cashew Sauce

6 servings

2 tablespoons unsalted butter
3 tablespoons flour
1/2 cup chopped unsalted cashews
1 cup unsalted beef stock
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper

HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL BUBBLY
ADD CASHEWS, HEAT AND STIR UNTIL MIXTURE TURNS A RICH GOLDEN COLOR
GRADUALLY WHISK IN BEEF BROTH
STIR IN SUGAR
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 4-5 MINUTES
SKIM WELL
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 119 - Calories from Fat 83
Percent Total Calories From: Fat 70%, Protein 9%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 10mg, Sodium 231mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Chimicuurri Sauce

50 servings

3 cups red wine vinegar
4 cups olive oil
2 tablespoons dry mustard
5 cups minced onions
1/3 cup minced pitted green olive
3 cups minced flat-leaf parsley
1/3 cup minced scallion greens
1/2 cup finely minced garlic
1/3 cup cognac or brandy
1/4 cup crumbled dried oregano
1/3 cup pepper
1/4 cup cayenne
2 teaspoons kosher salt

COMBINE VINEGAR, OLIVE OIL, AND DRY MUSTARD IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
ADD REMAINING INGREDIENTS AND PROCESS UNTIL WELL BLENDED COVER AND LET STAND FOR 4-8 HOURS, ALLOWING FLAVORS TO MELD OR COVER AND CHILL UP TO 96 HOURS
SERVE CHILLED OR AT ROOM TEMPERATURE, AS A DIPPING SAUC

Nutrition Facts
Amount Per Serving: Calories 191 - Calories from Fat 160
Percent Total Calories From: Fat 83%, Protein 2%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 2g, Cholesterol 0mg, Sodium 119mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 399 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Coconut Empanadas

8 servings

1 cup flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup vegetable shortening
1 egg
1/4 cup milk
3/4 cup sugar
3 tablespoons unsalted butter
1/3 cup sweetened evaporated milk
1 cup shredded coconut
1/4 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon

COMBINE FLOUR, BAKING POWDER, AND SALT
CUT IN SHORTENING TO THE SIZE OF SMALL PEAS
COMBINE EGG AND MILK-MIX WELL
ADD TO FLOUR MIXTURE-MIX WELL
FORM INTO A BALL
COVER AND CHILL FOR 60-90 MINUTES
MEANWHILE, COMBINE SUGAR AND 1/4 CUP WATER IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL MIXTURE BUBBLES
ADD BUTTER AND CONDENSED MILK, STIR
ADD COCONUT, SALT, NUTMEG, AND CINNAMON-MIX WELL
REMOVE FROM HEAT, COOL
DIVIDE DOUGH INTO EQUAL PORTIONS
ROLLOUT EACH PIECE TO A 6-INCH CIRCLE
PLACE 3 TABLESPOONS FILLING ONTO 1 SIDE OF EACH CIRCLE
FOLD IN HALF AND PRESS EGDES WITH A FORK TO SEAL
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 400 DEGREES FOR 15 MINUTES
REMOVE FROM OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 317 - Calories from Fat 150
Percent Total Calories From: Fat 47%, Protein 5%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 8g, Cholesterol 42mg, Sodium 245mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 238 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Harissa

8 servings

3 tablespoons garlic puree
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon white pepper

COMBINE INGREDIENTS-MIX WELL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 134 - Calories from Fat 122
Percent Total Calories From: Fat 91%, Protein 1%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 38mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 48 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


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Humas Enolla

6 servings

12 ears corn on the cob
1/3 cup flour
2 tablespoons finely minced fresh basil leaves
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons lard
1 cup minced onion
1 cup minced green bell pepper
2 hot chiles, seeded and finely minced
1/2 teaspoon hot paprika
1/2 teaspoon cayenne
1/4 cup heavy cream

SHUCK CORN, RESERVING HUSKS
CUT CORN FROM COB, DISCARD COBS
COMBINE CORN, FLOUR, BASIL, SALT, AND PEPPER-TOSS TO MIX WELL
HEAT LARD IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, BELL PEPPERS, AND CHILES
HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED
STIR IN CORN MIXTURE
HEAT AND STIR FOR 5 MINUTES, UNTIL MIXTURE BUBBLES
REMOVE FROM HEAT, ADD REMAINING INGREDIENTS-MIX WELL
LINE A GLASS BAKING DISH WITH CORN HUSKS
POUR IN THE CORN MIXTURE
COVER WITH ADDITIONAL CORN HUSKS
BAKE @ 325 DEGREES FOR 30 MINUTES
REMOVE AND DISCARD CORN HUSKS FROM THE TOP
SERVE HOT, DISREGARDING THE REMAINDER OF THE CORN HUSKS AS BEING SERVE

Nutrition Facts
Amount Per Serving: Calories 410 - Calories from Fat 95
Percent Total Calories From: Fat 23%, Protein 10%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 18mg, Sodium 433mg, Total Carbohydrate 69g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 1311 units, Vitamin C 37 units, Calcium 0 units, Iron 3 units


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Lemon-Coconut Grilled Fish

4 servings

2 cups large dice tomato concasse
1 cup small dice onion
1 tablespoon very finely minced garlic
2 tablespoons strained fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons seeded finely minced jalapeno chiles
1 whole 3-4# white or light fish
1/2 teaspoon oil
1 tablespoon oil
1 teaspoon kosher salt
1 cup grated fresh coconut
1/2 cup coconut cream or coconut milk
4 cups shredded lettuce leaves
1 cup finely minced cilantro

COMBINE TOMATOES, ONIONS, GARLIC, 1 TEASPOON LEMON JUICE, SALT, AND PEPPER IN A LARGE SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR MIXTURE TO A THICK PASTE
REMOVE FROM HEAT AND COOL TO THE TOUCH
RUB THE INSIDE OF THE FISH WITH THE TOMATO MIXTURE
BRUSH THE OUTSIDE OF THE FISH WITH OIL
COMBINE THE SALT, COCONUT, AND COCONUT MILK OR CREAM
STUFF INSIDE THE FISH
GRILL OR BARBECUE UNTIL FIRM AND THE MEAT BEHIND THE HEAD IS OPAQUE NEXT TO THE BACKBONE
REMOVE FROM THE GRILL
ARRANGE A BED OF SHREDDED LETTUCE ONTO A SERVING PLATTER PLACE FISH ONTO THE CENTER OF THE PLATTER
GARNISH WITH MINCED CILANTRO
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 328 - Calories from Fat 166
Percent Total Calories From: Fat 51%, Protein 31%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 12g, Cholesterol 64mg, Sodium 861mg, Total Carbohydrate 15g, Dietary Fiber 3g, Sugars 0g, Protein 25g, Vitamin A 1251 units, Vitamin C 36 units, Calcium 0 units, Iron 4 units


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Maize de Bolivia

6 servings

2 large ears of corn on the cob
2 beaten eggs
1 tablespoon lard or unsalted butter
1/2 teaspoon hot chile powder
1/8 teaspoon anise seed
1 teaspoon flour
1/4 pound thinly sliced cheddar cheese

CUT KERNELS FROM EARS OF CORN WITH A KNIFE, DISCARD COBS COMBINE CORN AND EGGS-MIX WELL
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD CORN MIXTURE, CHILE POWDER, ANISE, AND FLOUR
HEAT AND STIR FOR 1-2 MINUTES, REMOVE FROM HEAT
SPOON HALF OF THE CORN MIXTURE INTO A BUTTERED CASSEROLE TOP WITH HALF OF THE SLICED CHEESE
COVER WITH THE REMAINDER OF THE CORN MIXTURE
TOP WITH THE REMAINING CHEESE
BAKE @ 350 DEGREES FOR 30 MINUTES, UNTIL CHEESE IS MELTED
IF DESIRED, PASS UNDER THE BROILER BRIEFLY TO BROWN THE TOPS LIGHTLY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 168 - Calories from Fat 92
Percent Total Calories From: Fat 55%, Protein 20%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 96mg, Sodium 141mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 588 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Matambre

6 servings

2 pounds beef flank steak
3 tablespoons minced garlic
3/4 cup red wine
2 tablespoons soy sauce
1/2 teaspoon crushed red chiles
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced onion
2 peeled carrots
1 pound cleaned and stemmed fresh spinach
2 sliced hard boiled eggs

BUTTERFLY FLANK STEAK, POUND TO A THICKNESS OF 1/4-INCH COMBINE GARLIC, RED WINE, SOY SAUCE, RED PEPPER FLAKES, AND OLIVE OIL
ADD MEAT-TOSS TO COAT WELL
COVER AND CHILL 2-24 HOURS
HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 10 MINUTES, UNTIL SOFTENED
REMOVE FROM HEAT AND SET ASIDE
PARBOIL WHOLE CARROTS IN SALTED WATER FOR 3 MINUTES, DRAIN REMOVE MEAT FROM MARINADE AND LAYOUT FLAT
ARRANGE SPINACH LEAVES ONTO STEAK
COVER WITH EGG SLICES, CARROTS, AND ONIONS
ROLLUP AND TIE WITH A STRING, EVERY 2-3 INCHES
PLACE IN A BAKING PAN
ROAST @ 350 DEGREES FOR 60 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY
COVER AND CHILL FOR 1-48 HOURS
CUT INTO THIN SLICES
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 442 - Calories from Fat 239
Percent Total Calories From: Fat 54%, Protein 32%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 10g, Cholesterol 160mg, Sodium 544mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 36g, Vitamin A 12191 units, Vitamin C 27 units, Calcium 0 units, Iron 6 units


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Panamanian Bbq Sauce

20 servings

4 cups catsup
1/2 cup mustard
1/2 cup vinegar
1/2 cup Worcestershire sauce
2 teaspoons liquid hot pepper sauce
1/2 cup prepared horseradish
2 teaspoons kosher salt
1 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon ground sage

COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES
USE AS A MARINADE OR BASTE FOR SEAFOO

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 4
Percent Total Calories From: Fat 6%, Protein 7%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 899mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 490 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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Peppercorn Beef Flambe

4 servings

2 teaspoons crushed peppercorns
2 pounds beef flank steak
1/4 cup clarified unsalted butter
1/4 cup warmed brandy
1/4 cup heated cream

RUB EACH SIDE OF BEEF WITH HALF THE PEPPERCORNS
PAT OR POUND LIGHTLY TO SET COATING DEEPLY
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD BEEF AND SAUTE FOR 4 MINUTES PER SIDE
REMOVE FROM HEAT
BIAS-SLICE, ACROSS THE GRAIN INTO THIN STRIPS
REMOVE TO A HEATED SERVING PLATTER
ADD BRANDY TO THE SKILLET AND IGNITE TO FLAME
STIR IN CREAM, HEAT AND STIR UNTIL FLAMES SUBSIDE
LADLE SAUCE AND LOOSE PEPPERCORNS OVER STEAK STRIPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 577 - Calories from Fat 355
Percent Total Calories From: Fat 61%, Protein 31%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 20g, Cholesterol 162mg, Sodium 169mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 45g, Vitamin A 577 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units


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Peruvian Duckling

50 servings

13 whole 4# ducklings
3 cups very small dice onions
3 cups strained fresh lemon juice
3 cups strained fresh lime juice
3 cups strained fresh orange juice
2 tablespoons ground cumin
1 tablespoon very finely minced garlic
1 tablespoon cayenne
1 teaspoon finely ground coriander
3/4 teaspoon turmeric
1 tablespoon kosher salt
1 tablespoon finely ground black pepper
6 cups olive oil
9 quarts beer

QUARTER DUCKLINGS AND PLACE INTO ROASTING PANS
COMBINE ONIONS, CITRUS JUICES, CUMIN, GARLIC, CAYENNE, CORIANDER, TURMERIC, SALT, AND BLACK PEPPER-MIX WELL
POUR OVER DUCKLINGS
COVER AND CHILL FOR 4-24 HOURS
REMOVE FROM MARINADE AND DRAIN WELL, RESERVING MARINADE DRY DUCK QUARTERS WELL WITH A KITCHEN TOWEL
HEAT OLIVE OIL IN A LARGE STAINLESS STEEL SAUCEPOT, OVER A MODERATE FLAME
ADD DUCK IN SMALL BATCHES AND BROWN WELL ON ALL SIDES REMOVE TO DRAIN AND REPEAT WITH REMAINING DUCK
DRAIN OFF ALL OF THE FAT AND RETURN DUCK TO THE SAUCEPOT
ADD BEER AND RESERVED MARINADE
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL DUCK IS TENDER REMOVE DUCK TO A LARGE ROASTING PAN
COVER AND CHILL
RAISE FLAME TO MEDIUM UNDER LIQUID AND REDUCE BY HALF OR TWO-THIRDS
REMOVE FROM HEAT AND COOL QUICKLY UNDER A WATER BATH
COVER AND CHILL WELL
REMOVE FAT FROM THE TOP OF THE SAUCE
RETURN DUCK TO THE SAUCE AND PLACE OVER A MEDIUM FLAME, UNTIL HEATED THROUGH
ARRANGE DUCK QUARTERS ONTO A SERVING PLATTER
MOISTEN WITH SAUCE
POUR REMAINING SAUCE INTO A BOAT
SERVE HOT, WITH HEATED SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 988 - Calories from Fat 818
Percent Total Calories From: Fat 83%, Protein 8%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 91g, Saturated Fat 25g, Cholesterol 125mg, Sodium 254mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 358 units, Vitamin C 24 units, Calcium 0 units, Iron 4 units


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Peruvian Potato Salad

8 servings

3 pounds red or white potatoes, peeled and quartered
1 cup finely minced onion
1/2 cup strained fresh lemon juice
1/2 cup extra virgin olive oil
1/2 cup small dice pimiento-stuffed green olives
1 tablespoon small dice pickled jalapeno
1/2 teaspoon crushed red chiles
8 whole butter or bibb lettuce leaves
6 ounces jack cheese, thinly sliced and cut into triangles
8 lemon wedges, as garnish

COOK POTATOES IN BOILING SALTED WATER UNTIL TENDER
DRAIN WELL AND MASH
ADD ONIONS, LEMON JUICE, OLIVE OIL, OLIVES, JALAPENO CHILES, AND PEPPER FLAKES-MIX WELL
SEASON TO TASTE WITH SALT
COVER AND CHILL FOR 4-48 HOURS
ARRANGE A LETTUCE LEAF ONTO EACH CHILLED SALAD PLATE
SPOON POTATO MIXTURE ON TOP OF LETTUCE LEAVES
GARNISH WITH TRIANGLES OF JACK CHEESE AND LEMON WEDGES SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 419 - Calories from Fat 193
Percent Total Calories From: Fat 46%, Protein 10%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 6g, Cholesterol 19mg, Sodium 367mg, Total Carbohydrate 46g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 386 units, Vitamin C 46 units, Calcium 0 units, Iron 3 units


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Spicy Hot Rum Punch

8 servings

4 cups water
16 ounces dark rum
6 whole cloves
1 whole vanilla bean, cut into thirds
2 cups superfine sugar
2 slices fresh ginger root

HEAT WATER TO A BOIL IN A COVERED SAUCEPAN
ADD REMAINING INGREDIENTS
REMOVE FROM HEAT, STIR, AND COVER ALLOW TO STEEP FOR 30 MINUTES
STRAIN OUT SOLIDS AND SET ASIDE
REHEAT TO SERVE AS NEEDED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 256 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 0%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 4 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


This page last updated on 28 May 2001.
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