Codornices asadas con mayonesa de ajo rostizado

Do not miss: For the Love of Garlic: Roasted Cornish Hens with Roasted-Garlic Mayonnaise

Estas recetas creadas por la Chef Melissa De León fueron publicadas en Español en la Revista Ellas del 27 de Julio, 2007.               

Rinde 4 porciones

Ingredientes

• 1 receta de ajo rostizado
• 2 codornices, enjuagadas y secadas cuidadosamente con papel toalla
• 1 cucharada de aceite de oliva
• Sal y pimienta fresca molida al gusto
• 1/2 cucharadita de comino molido
• 1/8 cucharadita de canela molida
• 1 taza de mayonesa
• 1 cucharada de jugo de limón fresco

Procedimiento

1. Prepare el ajo rostizado según las indicaciones de la receta a continuación.

2. Untar el aceite de oliva sobre la piel de las codornices, especialmente el área de las pechugas. Sazonarlas por dentro y por fuera con sal, pimienta, comino y canela. Transferir a una bandeja para asar y hornear hasta que el termómetro registre 170° F cuando lo inserte en la parte interna del muslo (30 minutos aproximadamente). Remover del horno y dejar reposar por 10 minutos tapado con papel de aluminio.            
3. Cortar las codornices a lo largo, por el centro de la pechuga y servir con la mayonesa de ajo rostizado.

4. Para preparar la mayonesa de ajo rostizado, exprimir los ajos en un bol y agregar la mayonesa, jugo de limón, sal y pimienta al gusto. Combinar bien.

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Preparar los ajos rostizados:

Rinde 1 taza aproximadamente

Ingredientes

• 4 cabezas de ajo
• 2 cucharadas de aceite de oliva
• 1/2 cucharadita de sal
• 1/4 cucharadita de pimienta negra molida fresca
• 1/4 taza de agua, caldo de pollo o vegetales

Procedimiento

1. Precalentar el horno a 500° F por 15 minutos. Con un cuchillo filoso cortar 1/2 pulgada de los extremos de las cabezas de ajo.   

2. Colocar las cabezas de ajo, con la parte cortada hacia arriba, en un molde pequeño para hornear y distribuir el aceite uniformemente sobre las cabezas. Sazonar con sal y pimienta y agregar el agua por una esquina del molde. Hornear por 30 minutos o hasta que el ajo adquiera un color doradito en la parte cortada.

3. Remover del horno y dejar enfriar por completo antes de pelar o exprimir los ajos fuera de la piel que los recubre.

4. El ajo rostizado puede prepararse con anticipación y guardarse refrigerado en un envase hermético por hasta 10 días.

Consejos   

• Mayonesa de ajo rostizado: La mayonesa de ajo rostizado rinde 2 tazas, por lo que le quedará suficiente para disfrutarla en emparedados, con pollo a la plancha o como base para preparar salsas para ensaladas.
• Ajo rostizado: El ajo rostizado es delicioso servido sobre rodajas de pan francés y unas hojitas de perejil fresco para decorar.

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by Chef Melissa - CookingDiva · August 07, 2007 · 01:25 PM
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For Love of Garlic: Roasted Cornish Hens with Roasted-Garlic Mayonnaise

From Garlicophile Festivals to the not so secret Singing with Love and Garlic, the love for the stinking rose is everywhere! If you do not mind a little garlic-breath after a meal, our today's post will awaken your taste buds!

It is hard to have too much roasted garlic in the kitchen, there are a zillion ways to enjoy its pure and delicious nature. When preparing roasted garlic, you can roast the little bits from the tips of the garlic heads in a separate small baking container. It is simple, just season with salt, pepper and drizzle with olive oil, cover and bake in the oven with the whole garlic heads. Please remember that because of their size they will be soft and golden in a half of the time needed for the whole heads.

The use of garlic is just about as old as man himself. And the herb's medicinal properties have been known for about as long. Immigrants in the early part of the past century, and our ancestors from pioneer stock, where quite happy to eat a clove or two of garlic whenever they needed an energy boost or simply to fight off a cold.

If you look through the ancient stories from just about any part of the world, you will find garlic mentioned as a curative and tonic, able to help solve minor medical conditions and a few major ones as well.

Without doubt, garlic helps digestion and elimination. Country after country, story after story all relate to garlic's ability to soothe the stomach and cleanse the system. How else do you explain the same stories cropping up in Spain, in India, in Egypt, in Iceland, everywhere there are written records? These stories did not travel from one geographic region to another. Each was created in the country of origin, and was based on the simple, empirical fact that when you give people garlic they generally get better!

If you are a garlic lover like me, do not miss our previous post and recipe: "The Joy of Garlic: Olive Roasted Head of Garlic". Besides keeping you all healthy, you will keep vampires and mosquitoes away. That comes really handy sometimes!

Now, I hope you are ready, because we are are about to share with you an incredibly delicious and almost ridiculously easy to prepare recipe: "Roasted Cornish Hens with Roasted-Garlic Mayonnaise"

Serves 4

Ingredients:

• 1 recipe Olive Roasted Head of Garlic
• 2 cornish hens, rinsed and patted dry
• salt and freshly ground pepper to taste
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 2 teaspoons extra-virgin olive oil
• 1 cup mayonnaise
• 1 tablespoon fresh lime juice

Instructions:

1. Prepare the roasted garlic as suggested in the recipe. Reserve.
2. Season cornish hens inside and out with salt, pepper, cumin and cinnamon. Transfer to roasting pan and roast until golden brown and thermometer registers 170°F when inserted into leg joint (30 minutes approximately). Remove from oven and let stand covered with foil for 10 minutes.
3. Halve cornish hens lengthwise and serve with Roasted-Garlic Mayonnaise.
4. To prepare the roasted-garlic mayonnaise: squeeze pulp into a bowl and add lime juice, salt and pepper to taste.

More delicious recipes with garlic:

• Camarones al Ajillo (Shrimp in Garlic Sauce) EN
• Fish Fillets with Hot Buttered Garlic Sauce and Vegetables EN
• Empanadas Chilenas and Chimichurri Salsa EN
• Specialty from the Inca Gods: Brined Guinea Pig with Parsley Sauce and Guacamole Salad EN
• Pescado Frito (Crispy Fried Whole Fish) (EN/ES)

by Chef Melissa - CookingDiva · July 08, 2007 · 10:17 PM
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Fiesta Cashew Mole with Grilled Chicken

The “mole” is one of the most enigmatic and interesting foods from the whole world. It´s preparation and final result depends upon the diversity of ingredients used from city to city in México, and the personal preferences of the cooks. It is a very personal, unique dish which with the help of your imagination and personal touch will reach new dimensions in your kitchen.

This is a very time consuming dish to make, but the results are definitely worth the effort… until the last bite. Start three days ahead. Although traditionally in Mexico the mole is served with turkey, it is really not that important because the star is the mole itself. Serve it with any kind of meat: chicken, turkey, beef, pork, shrimp, or just plain with steamed white rice. This mole keep well refrigerated for up to 5 days, or frozen for up to a month. If you choose to freeze the left over mole, thaw it in the refrigerator and then heat in a saucepan or microwave oven, adding some chicken broth if needed.

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Number of servings: 6-8

Ingredients:

2 medium dried “ancho” chiles, stemmed, seeded and membranes removed

2 chipotle chiles in adobo sauce (canned), seeded

2 dried “mulato” or “pasilla” chiles, stemmed, seeded and membranes removed

4 cups chicken or beef broth, divided

5 tablespoons olive oil, divided

1 large, ripe dark skinned plantain, peeled, thickly sliced

1/2 medium onion, chopped

8 oz (3-4) ripe plum tomatoes

2 garlic cloves, peeled and chopped

3/4 cup dry roasted, unsalted cashews

1/4 cup whole almonds

1/4 cup raisins

1 tablespoon sesame seeds

1 tablespoon roasted peanuts

1 (1 inch) slice from firm French roll or Mexican bolillo, torn into pieces

1/2 teaspoon Mexican canela, ground (cinnamon)

1 teaspoon cumin seeds

1 teaspoon dried oregano

1/2 cup dry sherry (jerez)

Mexican chocolate, chopped

1 teaspoon salt, or to taste (depending on how salty the broth is)

Freshly ground black pepper, or to taste.

Preparation:

1. Heat an ungreased medium skillet over medium-high heat and toast all the dried chiles until beginning to change color (15 seconds each side). Be careful not to burn them, as that will add a bitter taste to the mole. Using tongs transfer chiles to a large pot and add 2 cups of chicken or beef broth, bring to boil, then reduce heat and simmer uncovered for 25 minutes until chiles are very soft, stirring occasionally  to ensure even soaking. Strain liquid and reserve. Chop chiles.

2.  Heat 2 tablespoons of olive oil in a heavy saucepan over medium heat. Add the ripe plantain pieces and sauté until golden brown, about 3 minutes. Using slotted spoon transfer to paper towels to remove the excess of oil. Add the onion, garlic cloves, tomatoes and fry, stirring regularly until they are well browned, no more than 10 minutes. Scrape the mixture into a blender or food processor along with the cooked plantains, cashews, almonds, raisins, sesame seeds, peanuts, bread, drained chipotles and other chiles, cinnamon, cumin seeds, and dried oregano. Add 2 cups of the broth (you could use the reserved liquid where the chiles were rehydrated) and blend until smooth. Remember to stir and scrape down the sides of mixture, adding extra broth if needed to keep everything moving and ensure a smooth mixture. Press the mixture through a sieve into a bowl.

3. Heat the remaining 3 tablespoons of olive oil in the saucepan over high heat. When you see smoke coming up from the saucepan add the chile mixture all at once. Reduce heat and simmer, stirring constantly for 5 minutes, then add the chocolate, dry sherry and reserved 2 cups of chicken or beef broth to the mole; simmer over low heat, partially covering the pot, for 40 minutes, stirring regularly to integrate all the flavors. You can thin the mole with additional broth to keep it the consistency of a creamy soup. Adjust seasonings and serve warm with roasted chicken and steamed rice.

Enjoy!

Melissa

Visit Tasty Recipes - Chef Melissa's recipe and post index.

Tags: mole, food blogs, cookingdiva, cooking, panama, cooking blogs, food & drink, food, recipes

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by Chef Melissa - CookingDiva · June 12, 2006 · 09:39 PM
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Luscious Thai Truffles

This is an unusual combination of sweet flavors with spicy, hot sensations. Traditionally, cuisines from temperate regions of the world, as such as Asia, Latin America, the Caribbean, Africa and the Mediterranean have  always  combined these ingredients. This time we are celebrating this widely known aprhodisiac in the form of a truffle. Enjoy!

Yield 50 truffles

Ingredients:

For the Spicy Semi-Solid  Ganache:

• 1 lb(16 oz) Semi sweet chocolate, chopped

• 1 teaspoon “Thai Curry Paste for desserts” or to taste, recipe follows.

• 1-1/2 cups heavy cream

Preparation

1. Place chopped chocolate in food processor and pulse until pea size. Bring heavy cream to boiling point and mix in the curry paste for desserts. Stir to combine. Remove from heat, cover and infuse no more than 3 hours. Strain through a very fine sieve and re-heat to a boiling point.
2. Pour the chocolate mix into the tube of a running food processor. Process until mixture becomes smooth. Transfer into a clean bowl and let set overnight, covered, in the refrigerator.
3. Pipe onto a parchment lined cookie sheet and freeze overnight.
4. Pre-coat truffles with thin layer of tempered chocolate and dust with cocoa powder, OR toss in toasted coconut flakes.

Important Note:

chocolate is tempered when its temperature is between 84° and 88° F (29° and 31° C). One of the easiest ways to achieve this point is to place the chocolate  in the microwave for 30 seconds at a time until the chocolate is melted, be specially careful not to over do it. You may see lumps, but they will be dissolved with the residual heat of the chocolate. To speed this process up, you can use an immersion blender or a whisk. When the chocolate begins to set, scrape the sides of the bowl and mix in. It is very important to have your food thermometer on hand to verify when the mixture reaches ideal temperature.

 For the Thai Curry Paste for Desserts:

• 1 stalk lemon grass, finely sliced. Use only the bottom 6”of the stalk.
• 1 teaspoon lime zest, preferably kaffir lime, but any lime will do!
• 1-2 dried Thai bird chilies, seeds removed.
• 1/2 teaspoon ground cinnamon
• 2 cardamon pods, husked
• 1- 1/4 teaspoons turmeric
• 1 tablespoon coriander seeds
• 1-1/2 teaspoons cumin seeds
• 1 tablespoon fresh galangal or ginger root, minced (see Chef's note)
• 1 tablespoon coconut milk (optional)

Preparation

1. Dry toast cumin, coriander, cardamom and cinnamon in a skillet under medium heat for 3-4 minutes. Do not leave unattended, and shake the pan often to prevent burning. Remove from heat, cool.
2. If making in a mortar and pestle, pound all the ingredients into a smooth paste. If making in a blender or food processor, blend everything into a smooth paste. Transfer to a small container and keep refrigerated or frozen. Read Chef’s note.

[Chef’s Note: this paste will keep for up to two weeks refrigerated and can be frozen in one-teaspoon quantities in n ice cube tray. To grind the ingredients use either a mortar and pestle, a blender, coffee grinder or spice mill. Remember that the number of chiles is up to you. If you find a paste too hot, simply reduce the number of chiles used. Galanga, sometimes called “galangal”, is known as “kah” in Thailand and is used even more widely than fresh ginger. Use whole pieces of dried galangal and reconstitute them by soaking them in water. Powdered “kah” has very little flavor. Fresh ginger can be used as a substitute for kah.]

Yield ½ cup

Enjoy,

Chef Melissa

Tags: chocolate, food blogs, cookingdiva, cooking, panama, panama chefs, food & drink, food, recipes

by Chef Melissa - CookingDiva · May 27, 2006 · 04:07 PM
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La Receta del Dia: Cornish Hens with Strawberry Glaze

This is the perfect dish to add a hint of exotica to the evening!

• Prep. Time: 15 minutes
  Cooking Time: 25 minutes
  Ingredients:
  1/4 cup pureed strawberries
• 1/2 cup strawberry vinegar
• zest of one lemon
• 2 teaspoons minced shallot
• 1 tablespoon fresh minced mint1 or 1 teaspoon dried
• ground pepper to taste
• 2 tablespoons olive oil
• 2 cornish hens, split
• fresh strawberries and mint leaves for garnish

Directions:

1. Combine the pureed strawberries, vinegar, lemon zest, shallot, mint and ground pepper in a small bowl. Whisk in the olive oil until well blended. Marinate the cornish hens in the strawberry mixture for 4 hours in the refrigerator.

2. Grill, skin side down, over a hot fire (or in your oven), basting frequently with the marinade. Turn after 10 minutes. Cook for 25-30 minutes or until juices run clear. Garnish with fresh strawberries or pureed strawberries if desired.

Serves 2.

Tags: cornish hens, recipes, cookingdiva, personal chef

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by Chef Melissa - CookingDiva · September 26, 2005 · 02:47 PM
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La Receta del Dia: Chef Melissa's Chicken Kebabs

Mouth watering Chicken Kebabs prepared with Indian spices, that will help you and your family enjoy these beautiful warm days!



Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 4-5 tablespoons fresh lemon juice
• 1 teaspoon salt
• 2 tablespoons fresh ginger, grated
• 1 teaspoon water
• 5 to 6 cloves garlic, minced
• 1 cup sour cream (low fat or regular)
• 1 cup cream cheese (low fat or regular)
• 2 teaspoons black peppercorns
• 2 teaspoons cumin powder
• 2 teaspoons ground coriander seeds
• 1 teaspoon mace powder
• 1 teaspoon nutmeg
• 1 tablespoon brown sugar or honey
• Extra-virgin olive oil for basting

Directions:
Cut chicken into bite-size pieces. (Or buy chicken already cut for kebabs.) Place chicken pieces in a bowl and toss them with the lemon juice and salt. Let sit for about an hour.

Meanwhile, make the marinade: First, in a blender, mix the ginger with 1/2 teaspoon of the water. Add garlic and another 1/2 teaspoon water. Blend. Add brown sugar, sour cream and cream cheese, and blend until the mixture is free of lumps. Set aside.

Roast peppercorns over medium heat in a small frying pan on stove for about 4 minutes, watching closely to keep them from burning. After the peppercorns are roasted, crush them into a coarse powder.

Add the roasted-peppercorn powder and remaining spices to the ingredients in the blender. Blend all together. Pour marinade over chicken in bowl and toss so that the chicken is evenly covered.

Thread chicken onto metal skewers and grill kebabs over high heat, turning often and basting frequently with olive oil. They are done when juices run clear, and chicken is cooked all the way through.

Serve on a bed of green salad with onions and chopped Serrano peppers, and garnish with lime. If desired, serve these kebabs with Naan or Pita bread.

Serves 4.

by Chef Melissa - CookingDiva · July 15, 2005 · 01:15 PM
Permalink · Comments (6) · TrackBack (0) · Categories: Ethnic Cuisine: Indian · RECETAS - Aves · RECIPES: chicken