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ELLEN'S KITCHEN
Meat/Fish Recipes

Honey Baked Chicken
Chicken Tunduri
Arroz con Pollo de Onis
Stifado
Stifado II
A Fish Stew
Barely Liver
Oven Fish Chowder
Bouillabaise
Bowl of Red

Honey Baked Chicken
4-5 servings

Preheat oven to 375 degrees

Heat together just till blended:
1 clove garlic
2-4 T oil or melted butter
1/4 C honey
1/4 C fresh lemon juice

Cut into serving pieces:
1 3-lb. chicken

Place skin side down in a shallow baking pan, bake about 30 minutes. Turn, pour on sauce, bake about 20 minutes more (until tender), basting once or twice.

Note: You can bread the chicken with flour and paprika or fine crumbs if you like a more pronounced skin. You can also add soy sauce or sesame seeds to the sauce for a difference.

Chicken Tunduri
4-5 servings

This needs to sit three days in your refrigerator before cooking.

Blend together:
2 C yogurt
1/4 C lemon juice
1 T coriander
1/2 t anise
1/2 t crushed red pepper

Use to cover 3 lb. chicken parts--breasts are usually used.

When ready to cook, preheat oven to 375 degrees, brush drained chicken parts with oil and bake about 30 minutes until tender, basting if needed with the marinade.

Don't use the leftover yogurt marinade unless it is cooked, after three days of hanging around dead chicken it is a fairly concentrated source of unfriendly bacteria.

Arroz con Pollo de Onis
7-8 servings

Chicken with rice as made by one of the great ladies in my life.

Thoroughly brown in a large heavy pot:
1 4-5 lb. stewing chicken, cut up

Add:
1 green pepper, chopped
1 onion, chopped pepper
water to cover meat

Simmer about 45 minutes--the chicken will still be firm. Pour off all the water and measure it.

Add, stir:
3 C rice (white is traditional, long grain brown is delicious)
6 C of the chicken broth--add hot water to make enough if needed

Cover the pot, bring to a boil, then simmer actively for 20 minutes.

Add:
1 dozen clams
1/2 lb. French sliced green beans (NOT CANNED!)

Cover, steam 10-15 minutes longer until clams open.

If you can't get/afford fresh clams, a facsimile can be made using 2 cans chopped clams plus the juice, or even just a bottle of clam juice in the broth. Try not to leave them out, though, the blending of the flavors is what makes this really good.

Note: Fresh clams should be placed in tepid water to which is added 1/2 C cornmeal for two hours or overnight before steaming, to clean them out. Rinse well before cooking.

Note: Stifado I and II below make wonderful vegetarian entrees if prepared with 4-5 cups of cooked beans in place of the meat. Use a mixture of butter and other beans and reduce cooking time to 1 1/2-2 hours.

Stifado I with Feta
10 servings

In a Dutch oven or heavy pot with lid, brown:
3 lb. lean stewing beef, large cubes
OR 6 cups cooked large mixed beans, such as limas, red kidneys and garbonzas

If your pot is heavy and you stir carefully, you can do this without added fats.

Add, cook till just limp:
1 med. onion, chopped

Mix together and pour over the meat:
3 oz. tomato paste
1/2 C water
2 T wine vinegar
1 clove minced garlic

Add:
1 bay leaf

Cover and simmer 1 hour.

Add:
1 C water -- a little at a time is necessary during cooking.

Add:
2 lb. peeled small onions

Simmer about 1 hour with very little stirring, so you don't break up the onions.

Add and stir gently:
3/4 cup walnut pieces
1/2 pound (2 cups) grated feta, gouda or jack cheese

Serve over steamed rice.

Don't get put off by this recipe because it sounds weird. Ditto the following:

Stifado II
10 servings

Place in a pot:
3 lb. beef stew meat stirred with 2 T olive oil
may substitute 6 cups cooked large mixed beans, such as limas, red kidneys and garbonzas
2 1/2 lb. small peeled onions

Pour over this a mix of:
6 oz. tomato paste
1/3 C red wine
2 T wine vinegar
1 T honey
1 clove minced garlic
1/2 t whole cloves
1 bay leaf
1 small cinnamon stick
1/4 t cumin
2 T raisins or currants

Cover with a china or glass plate to keep the onions intact and simmer over low heat without stirring about 3 hours until quite tender. As you serve, stir sauce gently to blend.

A Fish Stew
about 8 servings

Simmer for five minutes after the bubbles appear in the water:
1 bay leaf
2 whole green onions, chopped
2-3 lb. thick fish filets cut into serving pieces
1/2" water

Take off the heat, prepare sauce:
3 C fresh finely chopped tomatoes
4 oz. canned or fresh oyster
4 oz. chopped clams
2 t sweet basil
pinch rosemary, pinch thyme
1/4 C canned or sauteed fresh mushrooms

Heat all these together about 10 minutes until partially cooked.

Stir in:
1/2 C cold water mixed with
1/4 C cornstarch

Heat through. Remove bay leaf from fish, pour sauce over and simmer over low heat or bake covered in a 350 degree oven about 20 minutes.

After the dish has cooked about 10 minutes, you can put 1/2 pound partially cooked French style green beans (or 2 cups separated frozen French cut) over the top to steam covered until done.

Barely Liver
With a Fish Variation
6-8 servings

Livertastes better if not overcooked. If you use pork liver or other liver with a strong flavor, you can soak for 1/2 hour in a mix of 1 part white vinegar to 6 parts water.

Start with a heavy pan with a tight fitting lid.

In
1 C water, simmer:
2 onions, chopped
6-8 fresh tomatoes, chopped
1/2 C red wine
1 T marjoram
1 T minced garlic

When the onions are tender, add:
4 T olive oil

Bring the sauce to a boil, turn off and add:
2 lbs. Any liver, but in small bitesize pieces or very thin slices

Cover immediately and let stand 15 minutes. Just before serving, bring back to a bubbling simmer, serve at once.

Small pieces of fish may be prepared in the same way. The secret of this method is, you use a pot that is heavy enough and deep enough to retain the heat well and thus avoid over-cooking the meat or fish. It is the years of overcooked liver or fish that have convinced most people they don't like it.

You can substitute one #2 1/2 can of Italian style tomatoes for the water and fresh tomatoes if needed. Chop them coarsely.

Oven Fish Chowder
10 bowls

Preheat oven to 375 degrees

Layer in a Dutch oven or deep casserole:
3 lo cod, haddock or similar white fish
6 potatoes, sliced thin chopped celery leaves
2 bay leaves
1 T soy sauce
6 whole cloves
2 cloves garlic, crushed
4 onions, sliced thin

Sprinkle on:
1/2 t dill seed
1/4 t pepper (white preferred)

Pour over all:
3/4 C dry white wine
3 C boiling water

Scald and add:
3 C half & half

Bake one hour covered, uncovering the last 10-20 minutes. Garnish with fresh parsley, chopped green onions or chopped fresh dill.

Bouillabaise
about 6 servings

This most glamorous of fish stews can only be approximated in our coastal cities, but what a delicious exercise it is! Be sure to use fresh fish, not frozen, if you can get it.

Simmer till just tender in water to cover:
2 # chowder fish
1/2 # snapper, halibut or sea perch
1 # turbot or butterfish

Skim fish out of broth (save broth). As soon as it cools, pick out bones and skin and break fish into bitesize pieces.

Meanwhile, put in a large pot:
1/4 C olive oil

Add:
1/4 C finely chopped shallot or onion
4 leeks or 12 scallions, white part only, cleaned and sliced lengthwise
4 tomatoes, peeled seeded, and chopped
5 cloves minced garlic
1 T chopped fennel seed
1/2 t Spanish saffron
3 whole bay leaves
2 t grated orange peel
2 T tomato paste
1/8 t celery seed
3 T fresh chopped parsley
1 t ground black pepper
1/2 t Spike seasoning (vegetable salt)

Saute until vegetables are transparent and tender. Add broth and fish, bring to a boil and turn off after it cooks about 10 minutes.

Add:
1/2 # each cooked shrimps, mussels or oysters, and whole clams

Bring to serving temperature and serve at once. A slice of garlicky toasted French bread in the bottom of the soup plate is appreciated by many.

Bowl of Red
5 servings

This is "chili straight"-- without beans--in the Texas style. You must chop your meat by hand in order to get the best result.

You can substitute raw turkey dark meat for beef to make the peculiarly Mid-Western concoction called Turkey Chili.

Cook quite brown:
1 large onion, chopped
enough water to prevent burning

Chop by hand:
1 1/4 lo lean beef (round, chuck, etc.)

Mix into the meat:
2 cloves minced garlic
2 T chili powder OR LESS
2 T whole cumin, crushed between your fingers

Add the meat to the onion, cook ten minutes.

Add:
1/2 t crushed red pepper
1 1/2 T paprika
4-5 C water

Stir well, simmer 15 minutes.

Add:
1/2 C cornstarch dissolved in 1/2-1 C cold water

Stir well, simmer one hour, stirring occasionally. Serve over rice with side dishes of beans, tortillas and lettuce or alfalfa sprouts.

 
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