BERENJENA A LA VERACRUZANA - MEXICAN EGGPLANT IN SAUCE
Based on Zarela Martinez's recipe, we changed it a bit and included cooking the eggplant in the sauce instead of frying it. Delicious!
Provided by Julesong
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Cut the peel from the eggplant and cut into approximate 1/2 to 3/4 inch strips. Add them a handful at a time to a colander, salting them well between layers, until all of them are in the colander. Set aside for 30 minutes to allow them to "sweat" their bitterness out and lose liquid.
- While the eggplant is in the colander, make the sauce. In a large, heavy pot (I use my Le Creuset), heat the olive oil. Add the onion and sauté until just translucent. Add the garlic and chiles, stir well, and sauté, stirring occasionally, for an additional 7-10 minutes until onion is soft.
- Add the tomatoes and stir well. Sauté, stirring occasionally, for 10-15 minutes and the liquids are reduced by about half.
- Rinse the salted eggplant and drain well.
- Add all the remaining ingredients (including eggplant) to the pot, stir well, and cover. Cook for 15-20 minutes until eggplant is well-cooked and the sauce is the consistency that you like (you may want to remove the cover for the last 5 minutes to reduce the sauce a bit). Remove bay leaves.
- Serve with polenta rounds or squares (or some other favorite method of prepared polenta), drizzled with a little crema. Enjoy!
Nutrition Facts : Calories 411.2, Fat 15.2, SaturatedFat 2.7, Sodium 686.4, Carbohydrate 63, Fiber 21.2, Sugar 11.7, Protein 8
SNAPPER A LA VERACRUZANA
In Cuba we used to eat this type of fish a lot. Chef Norman Van Aken, owner of Norman's restaurant here in Miami, is the creator of this recipe, he prepares snapper in the syle of Veracruz, Mexico and has added raisins. Calraisins.org is where I found this wonderful snapper recipe. In Cuban dishes they use raisins quite often, mixing the sweet with the savory.
Provided by Manami
Categories Mexican
Time 45m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- ONIONS:.
- In large sautépan, heat oil and butter or margarine, over medium-high heat; brown the onions, stirring occasionally, about 8 minutes.
- Add raisins and sugar and cook another 2 minutes.
- Add vinegar, salt, pepper, & red pepper flakes, if adding, simmering until almost no liquid remains.
- SNAPPER FILLETS:.
- Rub fillets with salt and pepper and use 1/4 teaspoon cumin.
- In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides, about 8 minutes.
- Transfer to serving plates or platter.
- Add garlic to pan and sauté for 1 minute.
- Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomatoes, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates.
- Add herbs. stock and remaining 1-1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes.
- Reduce heat, gradually, adding butter or margarine and adjusting the seasoning.
- Spoon over snapper and top with toasted bread and reserved onions.
- Serve with fresh asparagus. Yummy!
Nutrition Facts : Calories 930.7, Fat 41, SaturatedFat 13.9, Cholesterol 126.3, Sodium 604.5, Carbohydrate 70.5, Fiber 4.8, Sugar 23.8, Protein 53.3
RED SNAPPER VERACRUZANA (HUACHINANGO A LA VERACRUZANA)
The Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the east and the Sierra Madre Oriental to the west is an enticing pot-pourri of cultures. Long before Europeans arrived in Mexico through what is now the port city of Veracruz, the area occupied by the modern-day state of Veracruz was populated by the Olmecs, as well as Huastecs and Totonacs. The latter were famous for their cultivation of vanilla and curing the pods for culinary use, adding a unique flavor to many of their dishes. The use of acuyo, a herb also known as hoja santa, also characterized the indigenous cooking of the area. The staple food triumvirate of corn, beans and squash was further supplemented by a variety of tropical fruits, thanks to the area's temperate-to-tropical climate. In addition to the chiles, tomatoes and avocadoes so important in the Mexican cooking, papaya, mamey and zapote were cultivated. These are very popular today in the licuados and helados - milk shakes and ice cream - so dear to the hearts of jarochos. This variety and abundance was given a further culinary boost with the arrival of the Spaniards, who introduced herbs such as parsley, thyme, marjoram, bay laurel and cilantro, as well as many of the spices that would later characterize Veracruz cooking. A combination of saffron, cloves, cinnamon and black pepper was pre-mixed and sold to flavor fish empanadas. The Spaniards also brought wheat, rice, almonds, olives and olive oil, garlic and capers. The latter three are essential ingredients in what is perhaps the most famous specialty of the region, Huachinango a la Veracruzana, red snapper in a spicy tomato sauce.
Provided by Witch Doctor
Categories Mexican
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To Prepare the Sauce:.
- Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic.
- Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies.
- Simmer 2 ½ hours, stirring occasionally. Sauce will be thick. Remove from heat and set aside. Use as directed.
- To Prepare the Fish:.
- In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.
- Preheat oven to 350 degrees F. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally. Do not overcook.
- To serve, place fillets on a platter and cover with remaining sauce, which has been warmed. Any extra sauce can be served on the side, accompanied with white rice.
Nutrition Facts : Calories 1281, Fat 90.5, SaturatedFat 13.4, Cholesterol 79.8, Sodium 407.7, Carbohydrate 80, Fiber 26.4, Sugar 22.2, Protein 55.3
BERENJENAS EN ESCABECHE - MARINATED EGGPLANT
Make and share this Berenjenas En Escabeche - Marinated Eggplant recipe from Food.com.
Provided by ThatSouthernBelle
Categories Vegetable
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the ends off the eggplant.
- Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
- Put the slices layer upon layer in a roasting pan.
- Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
- After two hours, drain and rinse the eggplant.
- Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
- Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
- Meanwhile, combine the remaining ingredients in a bowl.
- When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
- Refrigerate until cold.
Nutrition Facts : Calories 213.7, Fat 18.4, SaturatedFat 2.6, Sodium 6.4, Carbohydrate 11.2, Fiber 6.5, Sugar 4.3, Protein 2
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