The 5-10 Minute Cooking Show Episode 3
from SamuraiFilms April 09, 2006
Welcome back to another episode of the 5-10 Minute Cooking Show. I hope you have enjoyed the previous episodes as much as I did! This week we come back to you with a few new tricks including a new intro and a better lit kitchen. We hope to improve upon previous episodes with these few additions. This week we prepared for your entertainment and education a Spanish entrée. Watch along as we make Pollo en Pipain, Harlem Rice and Mexican-style Guacamole. Find the recipes below. Mexican Guacamole INGREDIENTS: 3 avocados, peeled and mashed 1 red onion, minced 1 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1 green bell pepper, chopped 1 fresh jalapeno pepper, chopped 1/3 cup chopped fresh cilantro 1 lime, juiced DIRECTIONS: In a medium-size mixing bowl, combine mashed avocados, onion, bell peppers, jalapeno pepper, cilantro, and lime juice. Mix well, cover and refrigerate until you are ready to serve. Mexican Rice INGREDIENTS: 1 cup long grain white rice 1 tablespoon vegetable oil 1 1/2 cups chicken broth 1/2 onion, finely chopped 1/2 green bell pepper, finely chopped 1 fresh jalapeno pepper, chopped 1 tomato, seeded and chopped 1 cube chicken bouillon salt and pepper to taste 1/2 teaspoon ground cumin 1/2 cup chopped fresh cilantro 1 clove garlic, halved DIRECTIONS: In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes. Pollo en Pipain INGREDIENTS: 1 (5 pound) chicken, cut into parts then cubed 3 cups water 2 stalks celery 1 bay leaf, whole 1 onion, quartered (to fit in pan) 2 cloves garlic 2 teaspoons salt 2 teaspoons black pepper 1/2 cup blanched almonds 2/3 cup sesame seeds 1 tablespoon extra virgin olive oil 2 teaspoons chicken bouillon 3 guero chile peppers, chopped (deseed if weak) 2 jalapeno peppers, chopped (deseed if weak) 1/3 cup pitted black olives 2 teaspoons capers DIRECTIONS: In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken. Cut the meat into small chunks and set aside. Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth. Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot. Significant portions of the recipes used are from allrecipes.com. Download Pollo en Pipain, Harlem Rice and Mexican-style Guacamole
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