How To make Pasta with Sauce Veracruz
4 lg Garlic cloves; unpeeled
2 lg Yellow onions
2 md Carrots
4 To 6 fresh New Mexican green
-chiles 2 lg Red sweet peppers
2 lb Ripe Roma tomatoes
1 1/2 To 2 tb. olive oil
1 1/2 To 2 c. rich chicken, beef
-or vegetable stock 1 c Sun-dried tomatoes*
2 ts Chopped fresh rosemary
2 tb Chopped fresh sweet marjoram
-or mild oregano 2 tb Chopped fresh Italian
-parsley 1 ts Cumin seeds; toasted
coarsely ground 2 ts Coriander seeds; toasted
:
coarsely ground 2 tb Small capers
1/4 c Tequila; reposado or anejo
-type 1 ts Vanilla extract
1 To 1 1/2 lbs. zucchini
-- thinly sliced Salt and pepper; to taste 12 oz Ziti, rigatoni, fettucine or
-linguine** 2 tb Chopped fresh cilantro
1/2 c Toasted pine nuts or walnuts
1/2 c Freshly grated Parmesan or
-Romano cheese (opt'l.) *Cut into very thin strips (soften in hot water if dry packed). **Cooked according to package directions. Wash the fresh vegetables and pat dry. Do not peel or cut. Rub them with some of the olive oil and place them on a well-oiled baking sheet. Bake at 450 F. until the skins are browned and the insides are softened. Remove vegetables from the oven as soon as they're done, letting the rest cook as long as needed; the onions and garlic will require 30 to 40 minutes. While the vegetables are roasting, heat 1 1/2 cups of the stock to boiling, pour it over the sun-dried tomatoes, and let them stand. When the vegetables are cool, squeeze the garlic cloves from their skins, remove the skin from the onions and peppers, and seed and core the peppers. Roughly chop the vegetables. Place chopped vegetables in a large skillet that has been coated with olive oil and heat, stirring often. Add the sun-dried tomatoes and their soaking liquid, rosemary, sweet marjoram (or oregano), parsley, cumin, coriander, capers and tequila. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes, or until very flavorful. Add more stock if needed to thin the sauce. When nearly ready to serve, add vanilla extract and sliced zucchini to the sauce, cooking just until brightly colored. Season with salt and pepper. Serve over the pasta, tossing lightly; garnish with cilantro, nuts and grated cheese. Yield: 6 to 8 servings. Hill and Barclay write: "Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood." From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec. 1995/Jan. 1996, Vol. 8, No. 2. Pp. 39-40.
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Ingredients
For the Fish Cakes:
500g Baby sole, chopped into pieces (the bones are fine enough not to have to debone the fish)
1 Large egg
1 Jalapeno pepper, deseeded
2 Spring onions
1 Tbs Ground cumin
1 Tsp Salt
1 Tsp Ground black pepper
60g Butter for frying
For the Sauce:
3 Tbs Finely chopped garlic chives
3 Tbs Finely chopped coriander leaves
2 Tsp Demarara sugar
2 Tbs Fresh lime juice
2 Tbs Creme Fraiche (or cultured sour cream)
40g Butter
Instructions
For the Fish Cakes:
Put all of the fish cake ingredients into your food processor and chop them to a paste
Wet your hands and working with 2 heaping tablespoons of paste at a time, shape the fish cakes into rounds
Heat your pan to medium hot and fry the fish cakes for 3 minutes per side
Remove the fishcakes from the heat and keep warm
For the Sauce:
Heat another pan over medium hot heat and add the sugar, followed by all of the other sauce ingredients
Stir until everything is well combined and the sauce comes to the boil
Remove from the heat
To finish
Arrange the fish cakes on platters, drizzle with sauce, garnish the plates with lime wedges and serve
Veracruz-Style Fish
A Fish with Friends video segment produced by Motts Channel Seafood. Alison Long cooks with long time friend Beth Lennon. For more great video recipes please visit
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INGREDIENTES
PASTA: 200 gm pasta tipo pluma o Rigatoni, 3½ L agua, 2 cdta sal, ¼ cebolla, 2 dientes ajo, 3 hojas laurel, 1 chorro aceite vegetal, 200 gm queso manchego Mexicano rallado
SALSA: ¾ kg jitomate guaje o roma, ¼ cebolla, 4 dientes ajo grandes, ½ tza agua, aceite vegetal, 2 cdta sal o caldo pollo en polvo, 1 cdta orégano, ¾ tza crema de leche o crema ácida
Delicious Prawn Veracruz
Delicious and juicy prawns in a spicy tomato-ish briny sauce. Perfect over rice or even pasta. For full recipe, head over to
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