Ingredients

• 2 15- to 16-ounce cans garbanzo beans (chickpeas)
• 2 tablespoons olive oil
• 1 pound Italian hot sausages, casings removed
• 4 teaspoons chopped fresh rosemary
• 2 large garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup tomato paste
• 5 cups canned low-salt chicken broth
• 8 ounces (about 2 1/3 cups) orecchiette (little ear-shaped pasta) or other small pasta
• 1 1/2 cups grated Romano cheese

Preparation

Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic, and crushed red pepper. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth, and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in 1/4 cup cheese. Season with salt and pepper. Serve, passing remaining 1 1/4 cups cheese.

Bon Appetit, February 2001

Ingredients

• 3/4 c mirin
• 3/4 c tangerine or orange juice
• 2/3 c lower-sodium soy sauce
• 3 tbl sugar
• 1 tbl dark sesame oil
• 1 tbl grated tangerine or orange peel
• 1 3 in piece of fresh ginger, peeled and sliced 1/8 in thick
• 1/4 to 1/2 tsp chipolte chili powder
• 1 tbl cornstarch
• 1 1/2 lb shelled, deveined uncooked med shrimp
• 1/3 c sliced green onions
• 3 tbl toasted sesame seeds

Preparation

Simmer mirin, tangerine juice, soy sauce, sugar, sesame oil, tangerine peel, ginger and chili powder in large skillet over medium-high heat for 3 min.

Combine 3 tbl water and cornstarch, stir into sauce. Simmer 1 to 2 min until thick and glossy. Add shrimp, cook 3 to 5 min or until shrimp turn pink. Sprinkle with green onions and sesame seeds.

Ingredients

• 8 c water
• 3/4 lb ground lamb or left-over leg of lamb cut into 3/4 in pieces
• 2 onions, finely chopped
• 1/2 c yellow split peas
• 1/2 lb spinach, chopped
• 10 scallions, chopped
• 1 tsp salt freshly ground black pepper
• 1 c raw rice
• 2 c yogurt
• 1 tbl olive oil
• 2 tbl fresh chopped mint or 2 tsp dried mint

Preparation

Place the water, lamb, onions, split peas, spinach, scallions, salt and pepper in a saucepan. Bring to a boil, cover and simmer 40 min. Stir in the rice and cook over moderate heat for about 25 min, stirring occasionally. Add the yogurt. Stir 1 minute without boiling and remove from heat. Heat the oil in a frying pan, add the mint and stir for 1 min. Add to the soup and serve.

Ingredients

• butter
• 1 medium onion
• an equivalent amount of mushrooms (around 1 box, or 2 small cartons pre-cut mushrooms)
• salt and pepper to taste
• 1 lb, thin-cut round steak
• 2 c. container sour cream
• 3 tbsp. flour
• white wine (around ½c)
• 1 box noodles

Preparation

1. Cook a box of noodles according to package directions, stir a little butter through to keep them from sticking, and set aside.

2. Sautee mushrooms and onions in a few tablespoons of butter. Set aside.

3. Cut the steak into strips, and brown it in a few tablespoons of butter.

4. Return the mushroom and onion to the pan, and add the wine. Bring back to a boil, and simmer for a few minutes to cook down the sauce.

5. Add a few spoonfuls of sour cream from the container to the pan, stirring to combine with the beef juices.

6. Take a few tablespoons of flour (around three), and mix them into the rest of the container of the sour cream. Stir completely to prevent lumps.

7. Stir the container of sour cream (with flour) into the pan.

8. Bring the sauce back to a simmer to allow the flour to thicken the sauce, and serve it on the noodles.

Ingredients

• 3 tbsp. olive oil
• 2lb. cubed lamb
• 1 chopped onion
• 1 tsp. ground coriander
• 1 tsp. red pepper flakes
• 1 tsp. ground cumin
• 1/4 tsp. saffron
• 2 tsp. salt
• 2 quarts chicken broth
• 1/2 c. onion, chopped
• 1/2 c. turnip, chopped
• 1/2 c. zucchini, chopped
• 1/2 c. eggplant, chopped
• 1/2 c. leeks, chopped
• 1/2 c. bell pepper, chopped
• 1/2 c. celery, chopped
• 1/2 c. raisins
• 1/2 c. chick peas

Preparation

Sauté the lamb, onion, coriander, red pepper, cumin, saffron, and salt in the olive oil. Add the chicken broth, cover, and simmer for about an hour, or until the meat is nearly tender. Add all the vegetables, the raisins, and the chick peas, and simmer for 30 minutes.

Serve over couscous, and top with harissa.

Harissa

Put 1/2 cup chili powder (preferably New Mexico) in sauce pan. Gradually add broth from couscous and a little salt and cook to thicken.

Ingredients

• 2 chicken breasts or 2 domestic duck breasts or 4 wild duck breasts
• 1 slice fresh (uncooked) ham, cubed or 1 pkg. andouille sausage
• 1 bunch celery, chopped (including leaves and stalks)
• 1 tbsp Worcestershire sauce
• 1 tsp Tabasco sauce
• 2 cloves garlic, chopped
• 1 bay leaf
• 1 lg. onion, chopped
• 1 28oz. can tomatoes
• 1 to 2 doz. whole okra
• ½ lb. uncooked shrimp, shelled
• ½ lb. lump crab meat (optional)
• ½ lb. fillet of white fish (any variety)
• ½ lb. fresh, shucked oysters (approx. 6-12, depending on size)
• 5/8 oz. file
• White rice, for serving
• Salt and pepper, to taste

Preparation

1. Boil two whole chicken breasts and ham (if desired) until the chicken is cooked through. Remove chicken breasts, bone, skin, and cube, and return chicken and skin to the pot. If using andouille instead of ham, slice and sautee, and add to the pot now.
2. Add celery, Worcestershire sauce, Tabasco sauce, garlic, bay leaf, onion, and pepper. Cook for around one hour on low. If your okra are really fresh, add them in after 30 minutes, otherwise wait until the next step.
3. Add tomatoes, okra, and shrimp, and cook for around 15 minutes.
4. Add crab, fish, and oysters. Cook just long enough for the fish to flake.
5. Turn off and let sit for a while.
6. Warm again and add file. Check for taste, and also for proper thickening. Add salt if necessary.
7. Serve over white rice.

Ingredients

• 1 lb. kidney beans
• 1 lg. onion
• 1 green bell pepper
• 2 cloves garlic
• 2 bay leaves
• 1/2 tsp. dried thyme
• 1 lb. hot cured sausage
• salt and pepper
• 28 oz. can diced tomatoes
• rice, for serving

Preparation

“Fast-soak” kidney beans. Chop onion, bell pepper, garlic.

Drain beans, and refill pot with hot water to cover beans by 2". Bring to a low boil.

Add 1/3 each of onion, bell pepper and garlic. Also add bay leaves and thyme. Simmer until beans are almost soft, about an hour.

Meanwhile, back at the ranch, cook sausage and slice, or slice and cook, depending on what kind of sausage you have.

When beans are tender, add salt (it will take a lot - I add it until the broth tastes slightly too salty, and then often have to add more later), about 1/2 of the a can of tomatoes (with juice), ground pepper, and the remaining veggies.

Simmer until thick, adjusting seasonings and adding more tomato, if desired.

When nearly done, add sausage and cook about 10 minutes.

Serve over rice.

You could make this without adding the sausage (and serve it as a garnish for those who might want to add it) and it would be vegan.

Ingredients

• 3 lbs. boneless leg of lamb, cut into 1 1/2" chunks
• 1/4 cup dry white wine
• 2 lg. garlic cloves
• 6 TBSP (or more) olive oil, divided
• 2 TBSP chopped fresh rosemary
• 1 TBSP chopped fresh oregano
• 1 TBSP chopped fresh mint
• 4 anchovy fillets, finely chopped
• 5 to 6 ounces baby arugula
• lemon wedges

Preparation

Sprinkle lamb with salt and pepper put in a large zip-lock. Add wine, pressed garlic, 4 TBSP oil, all herbs and anchovies. Mush around to mix and coat well. Chill at least 2 hours or over night, mushing and turning occasionally.

Toss arugula with remaining oil in large platter; sprinkle with salt and pepper.

Put lamb on metal skewers and either grill or broil to desired doneness - about 10 minutes for med. rare. Serve on top of arugula with lemon slices.

Ingredients

• 4 TBSP olive oil
• 2 large garlic cloves, finely chopped
• 3 to 4 New Mexico red or red jalapeno chiles, seeded and julienned
• 1 cup pecans, very roughly crushed (may substitute other nuts)
• handful flat-leaf parsley, finely chopped
• 1 lb. whole wheat spaghetti
• salt & pepper
• 20 fresh basil leaves, cut in strips

Preparation

Bring water for pasta to a boil. Meanwhile, heat half the oil over low heat in a small sauce pan and add garlic, chiles, and nuts. Stir-fry 3 minutes. And parsley and stir-fry 2 more minutes. Remove from heat and stir in remaining oil. Cook pasta, reserve about 1/2 cup pasta water, drain and return to pot. Add nuts & pasta water as needed to keep it from sticking together. Season with salt & pepper and stir in basil. Drizzle oil over individual servings. Serves 4 as main course.

Ingredients

• 1 tbsp. olive oil
• 4 cloves garlic, chopped
• ½ c. onion, finely chopped
• 2 lb. tomatoes, peeled and finely chopped
• 1 green pepper, julienned
• 1 poblano pepper, julienned or 3 jalapeño peppers, julienned
• 1 tsp. salt
• ½ tsp. ground black pepper
• 2 bay leaves
• 1 tsp. dried oregano
• ½ c. green olives, chopped [optional]
• ¼ c. capers
• 6 fillets red snapper or other firm fish or 16 scallops
• 2 tbsp. butter

Preparation

If using jalapeño peppers, heat some oil in a small skillet and sautee until the peppers just begin to shrivel. Set aside.

Heat the oil in a skillet and add the garlic and onions; sautee for three minutes. Add the tomatoes and bring to a boil. Add the green pepper and poblano (or reserved sauteed jalapeños) and stir, cook for two minutes; add the salt, the pepper, the bay leaves, and the oregano.

When the mixture returns to a boil, cover and cook over a low fire for eight minutes. Add the olives and capers and cook for five more minutes. Check the seasoning and remove from the fire.

Twenty minutes before serving, preheat the oven to 375 F. Wash the fillets (or scallops) and dry with a paper towel; then, season with salt and pepper.

Melt the butter in a skillet and brown the fillets on both sides. Place them in a oven-proof dish and cover with the tomato sauce. Cover with aluminum foil and bake for 10 to 15 minutes.

Translated from http://www.elgranchef.com/2007/10/20/pescado-a-la-veracruzana/