La Receta del Dia: Banana Scallops

Have you ever tried this? It is a tradition in Latin American homestyle food to have ripe bananas or plaintain with your main dish at lunch or dinner. The most common ways are: "platano en tentacion", "tajadas fritas", "al horno con canela y azucar morena", "baked with cheese"...hmmm, I am hungry AGAIN! Today we are sharing with you this delicious new recipe with a vintage feel.

Enjoy! Chef Melissa

by Chef Melissa - CookingDiva · May 30, 2005 · 01:51 PM
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La Receta del Dia: Codfish with potatoes and egg, Panamanian style

This is a very tasty traditional Panamanian recipe -Bacalao con papas y huevos- and we eat it mostly in -Semana Santa- (Easter), but a good one could be eaten all year long I guess! There is no need to deprive ourselves of the good things, just do it in moderation :)

Ingredients for 6-8 servings:

Prep and cooking time: 25-30 mins.

1-1/2 pound codfish boiled and shredded
1 large white onion, cubed
2 medium bell peppers (if available, I use 1 green and 1 red), cubed
2-6 garlic cloves, chopped
1 tablespoon olive oil
1 pound potatoes
6 large eggs
2-3 cups tomato puree, or tomato sauce
1/2 cup dry white wine
Salt and pepper to taste and a pinch of sugar

Directions:

1.  Boil the potatoes and eggs 15 minutes, peel and cut them in cubes.

2.  Heat the olive oil and saute the onion, garlic, pepper until translucent then add the dry white wine, season with the salt, pepper and a pinch of sugar.

3.  Blend the tomato puree OR tomato sauce OR a combination of both) in and cook for 5 minutes. At this point add the cooked codfish and eggs and cook for 5 more minutes. Add water if the sauce seems too dry and heat throughout.

Serving suggestion: this yummy with just plain steamed white rice and fried ripe-plantains or bananas. Hmmmm...

Note: if you are using -salted codfish- you could boil it twice, changing the water after the first boil. Also, do not adjust seasonings until the very end to avoid making it extra super salty.

Enjoy!

Chef M/

by Chef Melissa - CookingDiva · May 28, 2005 · 11:56 AM
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