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Seviche de Camarones (Marinated Shrimp)
Pork Loin with Shrimp (Lomo con Camarones)
Chicken in Egg Sauce (Pollo en Salsa de Huevos)
Stuffed Avocados (Aguacates Rellenos)

Potato Cakes (Llapingachos)


Seviche de Camarones (Marinated Shrimp)


2 lbs medium shrimp, shelled and deveined
1 medium onion, finely choppedSalt
1 fresh hot red or green pepper, seeded and finely chopped
2 cups bitter (Seville) orange juice
1 large tomato, peeled, and chopped
Freshly ground pepper

Drop the shrimp into a large saucepan of boiling salted water and boil for 2 or 3 minutes, or until the shrimp are cooked. Drain and mix with the orange juice, onion, hot pepper, tomato, and salt and pepper to taste. Let stand an hour before serving. Serve with Maiz Tostada (Toasted Corn) on the side.


Pork Loin with Shrimp (Lomo con Camarones)


3 lb boned loin of pork
Salt, freshly ground pepper
2 cups dry white wine
˝ lb raw shrimp, peeled and coarsely chopped
2 cloves garlic, crushed
1 tablespoon flour
1 hardboiled egg, chopped
4 tablespoons butter
White wine or chicken stock

With a stell, or with a sharp, narrow knife, make holes about the thickness of one’s thumb all over the loin, almost to the center of the meat. Season the shrimp and egg with salt and pepper. With your fingers, stuff half the holes with the shrimp, the other half with the chopped egg, or mix the shrimp and egg together and use as stuffing. Season the loin with salt, pepper, and the crushed garlic. Heat three tablespoons of the butter in a flameproof casserole large enough to hold the loin comfortably (an oval casserole is best) and sauté the meat until it is golden all over. Pour in the wine and bring to a simmer. Remove from the heat. Cover with aluminum foil and the casserole lid and bake in a preheated moderate (325 F) oven for 2 hours, or until the pork is tender. Lift the pork and keep warm. Mix the floud with the remaining tablespoon of butter and stir it, over moderate heat, into the casserole, stirring until the sauce is lightly thickened. If the liquid has reduced a great deal during cooking and the sauce is too think, add a little wine or chicken stock to thin it to medium consistency. Taste, and season with more salt and pepper, if necessary. Spoon a little of the sauce over the pork slices, and pour the rest into a sauceboat. Serve with shoestring potatoes, sliced tomatoes, and Ensalada de Habas (Fresh Broad Bean Salad).


Chicken in Egg Sauce (Pollo en Salsa de Huevos)


4 tablespoons (1/4 cup) butter or vegetable oil
1 clove garlic, minced
2 cups chicken stock, about
A 3-1/2 to 4 lb chicken, cut into serving pieces
1 tablespoon dry mustard6 hardboiled eggs, finely chopped1 large onion, finely chopped
Salt, freshly ground pepper

Heat the butter in a skillet and sauté the chicken pieces until golden on both sides. Transfer them to a casserole. In the butter remaining in the skillet, sauté the onion and garlic with the mustard, stirring to mic. When the onion is soft, transfer the contents of the skillet to a flameproof casserole. Season with salt and pepper to taste and pour in the stock, adding a little more barely to cover the chicken, if necessary. Cover ands immer until the chicken is tender, about 45 minutes. Transfer the chicken to a warmed serving platter and keep warm. Over brisk heat reduce the sauce until it is of medium thickness. Taste the sauce for seasoning and add a little salt and pepper if necessary. Stir in the eggs and cook just long enough to heat through. Pour the sauce over the chicken and serve, or serve the sauce separately in a sauceboat. Accompany with rice or potatoes, mixed vegetable salad, or a green vegetable.


Stuffed Avocados (Aguacates Rellenos)


3 large avocados
Salt, freshly ground pepper
1 chopped, cooked ham
1 cup mayonnaise, about
3 hardboiled eggs, chopped
Romaine or iceberg lettuce, shredded

Carefully peel the avocados, cut into halves lengthwise, and remove and discard the pits. In a bowl combine the ham and hardboiled eggs, season to taste with salt and pper, and fold in enough mayonnaise to bind the mixture, about 1 cup. Fill the hollows of the avocados with the mixture. Make a bed of lettuce on six salad plates and put half an avocado on each. Serve a first course or light luncheon dish. A vinaigrette sauce may be used instead of mayonnaise.

Avocados discolor quickly, so if it is necessary to prepare this ahead of time, dip the avocados in lemon juice, or leave them unpeeled, though they will look less elegant. Chopped cold roast pork or chicken may be used instead of the ham mixed with 1 cup mixed vegetables instead of the hardboiled eggs.


Potato Cakes (Llapingachos)


2 lbs potatoes, peeled and sliced
2 medium onions, finely chopped
2 cups Munster cheese, shredded
4 tablespoons (1/4 cup) butter
Lard, butter, or oil, or annatto lard or oil

Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and sauté the onions until they are very soft. Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls. Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes. In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, sauté the potato cakes until they are golden brown on both sides. The onions may be omitted, or the potato may be mixed with the cheese instead of the cheese being used as a stuffing.



Updated: 9 April 2008

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