by RRAdmin | Jan 2, 2012 | Uncategorized
Arroz con Pollo with Salsa Verde 1 (3-pound) whole chicken, cut into 10 serving pieces 4 tablespoons olive oil, divided Salt and freshly ground black pepper 4 teaspoons ground cumin 11/2 tablespoons dried oregano 2 teaspoons sweet paprika 1/2 teaspoon cayenne...
by RRAdmin | Jan 2, 2012 | Uncategorized
Traditionally, the family approach is to barbecue chicken by dipping rinsed, raw pieces in “Poppys Barbecue Sauce,” then cook them over charcoal on an outdoor grill. Over the years we have raised two sons who do not like the “blackened” aspect...
by RRAdmin | Jan 2, 2012 | Uncategorized
A tasty salad version of the classic BLT is perfect for a casual dinner Bacon, Lettuce and Tomato Salad 4 tbsp olive oil 2 tbsp red wine or balsamic vinegar 2 tbsp chopped fresh basil plus 4 sprigs for garnish 1/4 tsp salt Pinch freshly ground pepper 2 tomatoes,...
by RRAdmin | Jan 2, 2012 | Uncategorized
EGGNOGBREAD PUDDING8slices bread, 1- inch thick3 cups whipping cream1 large whole egg3 large egg yolks1 ½ cupsgranulated sugar½ teaspoonground nutmeg½ teaspoonground cinnamon¼ cup rum½ cup raisinsPreheat the oven to 350°F.(175°C.) Remove the crusts fromthe bread...
by RRAdmin | Jan 2, 2012 | Uncategorized
Dolphin Striker (from 1972 trip across the country — served at Clarks Windjammer Restaurant, in Seattle) ½ ounce Brandy½ ounce light rum½ ounce gin 4 ounces orange juice 2 ounces lemon juice Superfine sugar, optional, to your taste. Mix ingredients in a blender...
by RRAdmin | Jan 2, 2012 | Uncategorized
Arroz con Pollo (Chicken with Saffron Rice) (adapted from Cooking of Spain, publ. Time-Life) Pure 60’s. 2½ -to 3-pounds chicken, cut into 6 to 8 serving pieces Salt and freshly ground black pepper 1 tablespoon cooking oil¼ pound salt pork,...
