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Paella Panamanian Style - 2c

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3 Chicken; Cut Up
4 Pork Chops; Cut In Small Cubes
2 Lobsters
1 Squid; Sliced
1 1/2 small Shrimp
3 small Clams; Sliced
2 Pork Sausage; Cut In Small Pieces
2 Sausage; Spanish Or Italian
1/2 Razor Clams; Or Longorones
4 Onion; Minced
4 Green Peppers; Minced
5 Garlic; Minced
3 Tomatoes; Or 1 Can
1 Tomato Paste
1 Tomato Sauce
1 Chick Peas
Salt; To Taste
Pepper; To Taste
Parsley; To Taste
Scallions; To Taste
6 Oil
5 Rice; uncooked Not minute
1/2 Stuffed Olives

Cut and fry the chicken well. Make a sauce with 1 1/2 onions, 1 1/2 green peppers, 1 1/2 tomatoes, cut up, and 3 cloves of garlic. Add 1 cup water and chicken. cook on a low heat. Separately, fry the sausage in small pieces and the pork chops. Boil the lobsters and shrimp and peel them. Clean and slice clams and squid. Make a sauce with 1 1/2 onion, 1 1/2 green pepper, 1 1/2 tomatoes and the liquid from the Chick Peas. Separate the meat from the bones of all meats and cook the clams with the scallions and parsley. Make sauce with the remaining onion, scallion, finely chopped green pepper,tomato paste and tomato sauce. Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons oil and fry the rice. Add the liquid the seafoods were cooked in (about 5 cups). Add sausage, boneless chicken and pork with their sauces, whole shrimp,lobster sliced into small pieces, clams and squid and mussels in their sauce. Also, add the sauce made with the remaining onion, scallion, finely chopped green pepper, tomato paste and tomato sauce. Add the Chick peas and olives. Cook at a high heat for 10 minutes; then cover pot and cook at a low heat for 45 minutes. When ready to serve, decorate with strips of green peppers and olives. - - - - - - - - - Contributor: Georgina C. de Young =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- To unsubscribe, visit http://www.azstarnet.com/~thead/bbq/MailingList.html =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Delivered-To: lucas@goldcom.com Resent-Date: Thu, 7 Jan 1999 19:59:47 -0700 X-Sender: bigwheel@bpmail01.blueplanet.net X-Mailer: QUALCOMM Windows Eudora Pro Version 4.0 Date: Thu, 07 Jan 1999 21:00:30 -0600 To: bbq@listserv.azstarnet.com From: "Jeff D. Wheeler" Subject: South Texas Carne Guisada Resent-From: bbq@listserv.azstarnet.com Reply-To: bbq@listserv.azstarnet.com X-Mailing-List: archive/latest/45077 X-Loop: bbq@listserv.azstarnet.com Resent-Sender: bbq-request@listserv.azstarnet.com [[[ South Texas Carne Guisada 2 lb. cubed beef or venison 1/2 to 1 inch chunks 1 big onion chopped 1/2 cup corn oil 3/4 cup flour 1 can Rotel diced tomatoes 1 quart beef broth 1/2 t. chili powder 1/4 t. cumin 6-8 garlic cloves chopped salt and pepper to taste Roll chunks of meat in flour..shake off the excess and brown meat in the oil in a big skillet or stewpot. When the meat gets nice and brown throw in the onion and cook about 5 mins. Add the other stuff..saving beef broth until last. Add broth to barely cover the meat..being sure to scrape up all the good stuff that sticks to the bottom of the pan. Let simmer at least one hour uncovered..or until the meat gets tender. Cook time varies widely depending on the meat. Thin round steak will be done in about an hour. Add more broth or water if needed to come out with a thick brown gravy and tender meat. Serve with flour tortillias..picante sauce...rice..beans and salad on the side. Mastercook Formatted By Kurt Lucas ]]] bigwheel =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- To unsubscribe, visit http://www.azstarnet.com/~thead/bbq/MailingList.html =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Delivered-To: lucas@goldcom.com Resent-Date: Thu, 14 Jan 1999 01:01:48 -0700 From: PhantomBBQ@aol.com Date: Thu, 14 Jan 1999 03:01:05 EST To: bbq@listserv.azstarnet.com Subject: Re: Half-a-cow X-Mailer: AOL 4.0 for Windows 95 sub 214 Resent-From: bbq@listserv.azstarnet.com Reply-To: bbq@listserv.azstarnet.com X-Mailing-List: archive/latest/45719 X-Loop: bbq@listserv.azstarnet.com Resent-Sender: bbq-request@listserv.azstarnet.com In a message dated 1/13/99 9:36:31 PM Mountain Standard Time, Kjaerulff@aol.com writes: << Hi Y'all I have just been approached to prepare a half cow for a celebration here in the Mississippi Delta (New Orleans). I need some help concerning the proper cooking times, pit depth / preparation, seasoning, wood to use etc etc etc I have not yet attempted anything larger than a 14 pound brisket, so I am somewhat out of my league, however as they say "Nothing ventured, nothing gained!!" hehe. Does anyone have experience cooking a half cow over an open pit? I guess it is a long process to get it just right. I have ample supply of hickory wood both green and seasoned. Thank you for your assistance Peter Bisgaard (a Danish national learning the art of q-ing) kjaerulff@aol.com >> Howdy Peter! Welcome to the Porch! Although I've not done this myself, the following was passed on to me by an old friend from High School who's dad was famous for his real pit barbecues. He has done these for fund raisers and dignitaries from all over for years, and I trust his wisdom on this explicitly. Be sure and let us know how your event turns out! And be sure to document the process with photos so that you can share them with us on the web page! We love this kind of stuff! < Good luck! Rock ============== Submitted to the BBQ Mailing List by Lloyd on Jan 07, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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