Conference turris::cooks

    Well I made it to LaFonda's again and this time I had Chicken with
    Garlic Sauce. This was super too.  I found a recipe in the Best
    Of Food and Wine 1989 that came close to this.  I added a bay leaf
    since I saw bay leaf in the dish.  I made a spanish rice and spooned
    the sauce and garlic over the rice.  It  was really good. Also,
    I asked the waiter how the Chicken La Fonda is made.  He actually
    went back into the kitchen and asked the chef and wrote down the
    directions (no quantities). Both recipes follow
                  Chicken LaFonda
    
    Marinade pieces of chicken in - white wine
     (sorry, no time given)         salt
                                    ground black pepper
                                    spanish paprika
                                    bay leaves
                                    chopped garlic
                                    
     Coat with flour and deep fry.
    
    Saute lots of spanish onions with some minced garlic.  Spoon on
    op of chicken.
    
    
                        Chicken with Garlic
     Chicken (3-4 lbs) cut into 8 serving pieces
     l tsp salt
     l/4 freshly ground pepper
     l Tblsp. unsalted butter
     2 Tblsp. extra virgin olive oil
     40 larage garlic cloves, peeled
     1/2 cup dry white wine
     1/2 cup chicken stock or canned broth
     Bay leaf
    
    Season chicken with the salt and pepper.  In a large heavy skillet,
    melt the butter in the oil over moderately high heat.  Add the chicken
    in batches and saute, turning until browned, about 4 minutes on
    each side. Pour off the fat from the pan.
    
    Reduce the heat to moderate and add the garlic cloves, tucking
    them under the chicken so that they settle in a layer at the bottom.
    Saute, shaking the pan frequently, until the garlic is lightly browned,
    8 to 10 minutes.        
                                 
    Pour in the wine and stock, stirring and scraping up any browned
    bits from the bottom of the pan.  Add the bay leaf (s).  Cover and
    cook until the juices run clear when a thigh is pricked, (book states
    10 to 12 minutes).  Sevee with garlic and pan juices.

    I make Spanish food all the time.  The secret is usually all in
    the pan.  It's called a Caldero or Calderone.  It's like a cast
    iron pan but it's silver.  Some good spices to use are:
    
           Sazon -  	you can get it in any grocery store that has 
    			a spanish section. Buy the one with Achiotte 
    			(I think I spelled it right) that gives food 
    			it's red coloring.  I use this stuff in every-
    			thing, soups, chicken, salads...
    
  	   Adobo -	You can buy this stuff too.  It's better when
    			you make it from scratch.  (see recipe below)
    
    
    Here's a great marinade for chicken.
    	
    			In a mortar combine
    			2 Tbls. Olive oil, fresh garlic 4 cloves, about
    			4 Tbls. salt, 2 Tbls white vinegar, basil. 
    			The measurments don't have to be exact, just
    			make it so you can rub it on the chicken with
    			your hands.  You might want to double or even
    			triple the amounts for alot more chicken.
    			Leave in fridge over-nite (it's best, trust
    			me),  when you are ready to cook it, fry the
    			chicken in oil in the Caldero, keep turning
    			so it doesn't stick too bad, but it will stick.
    
    			Then...you can add it to rice "Arroz con Pollo!"
    
    If you want the recipe, let me know and I will add it.

    .4 Hi!  I made the chicken last night.  I marinated it overnight,
    lightly floured it (keeping the pieces of garlic, etc. in tact) 
    and fried it in hot oil, when browned I covered it partially
    and just let it cook slow.  About three quarters of the way through,
    I added a little rose wine (the only kind I had).  I used my regular
    no stick frying pan.  It was DELICIOUS!!!
    We agreed it was LA Fonda's recipe or really close to it.  I would
    of never thought to marinate chicken in vinegar.  Thank you.  
    I'm making it for company this weekend.  Please add some others.
     This was the best ever.
    
    Were you going to add the adobo recipe?

    Sorry it's taken me so long to respond to your message.  I don't
    get the chance to look into this file too often.
    
    I'm sorry I confused you.  The recipe I put in "Marinade for Chicken"
    'IS' the Adobo recipe.  The recipe I said I would put in if you
    wanted it, was for Arroz con Pollo.  If you (or anyone else) would
    like it, I will bring it in tomorrow.

    Here it is Flo...
    
    (A)
    2 1/2 lbs. chicken pieces
    
    (B)
    2 peppercorns (whole black pepper)   )
    2 cloves garlic, peeled              )
    1 tsp. whole dried oregano           )   crush and mix in a mortar
    4 1/2 tsp. salt                      )
    2 tsp. olive oil                     )
    1 tsp. vinegar or fresh lime juice   )                             
    
    (C)
    1 Tbs. vegetable oil                       ]
    1 oz. salt pork       )  washed and        ]
    2 oz. lean cured ham  )    diced           ]   you can substitute
                                               ]   all these ingred.
    (D)                                        ]   by using "Sofrito"
    1 onion, peeled               )            ]   which you can
    1 green pepper, seeded        )            ]   purchase in the
    3 sweet chili peppers, seeded ) chopped    ]   spanish section 
    1 tomato                      )            ]   at the super-
    6 fresh culantro leaves       )            ]   market
                                                
    (E)
    1/2 tsp. salt
    10 olives, stuffed with pimientos )  you can get the spanish
    1 Tbs. capers                     )  olive mix which has all
    1 small can of Goya tomato sauce
    1 packet of Sazon (with Achiote)
    3 cups rice
    
    (F)
    1 can green peas (Petit-Pois, or Kidney Beans, or your preference)
    
    (G)
    1 can/jar (4 oz.) pimientos
    
    
    1 -	Wash chicken and divide each piece in two.  Dry and rub with
    seasoning included in (B).  Set in refrigerator for several hours
    overnight.
    
    2 -	In heavy pan (or Caldero), heat oil and add ingredients from
    (C) and brown rapidly, (this is where you can use Sofrito instead 
    of (C & D).
    Reduce heat to moderate, add chicken pieces, and cook for 5 minutes.
    
    3 -	Reduce heat to low, add ingredients from (D) (if you do not
    use the Sofrito) and saute for 10 minutes, stirring occasionally.
    Once chicken stops bleeding, and looks like it is almost done, remove
    it from the pan.
     
    4 -	Drain liquid from peas or beans into measuring cup and add enough
    water to measure 2 1/2 cups, if regular rice is used, or 3 1/2 cups
    if long grain rice is used.  Put peas/beans  and water aside.
    
    5 -	Add ingredients included in (E) and mix over moderate heat for
    2 minutes.  Add peas or beans.
    
    6 -	Add liquid from #4 and mix well, cook uncovered over moderate
    heat until rice is dry.
    
    7 -	With a fork, turn rice from bottom to top, be careful not to
    mix the rice too much or it will become sticky.
    
    8 -	Cover and cook over low heat for 40 minutes.  Halfway through
    the cooking period, turn rice over once more.
    
    9 - Spoon rice into a serving platter.
    
    10 - Heat pimientos in their juice, drain, and garnish the rice.
    
    Serve at once.
    
    NOTES:
    #1	Sometimes I like to add the pimientos when I add the water,
    	it tends to give it a unique flavor.
    
    #2	In my last recipe .4 I used Basil instead of Oregano.  I did
    	this by accident and found a totally new flavor.  It's great
    	either way.
     

        

    This is another help note on spanish cookery.  
    
    There was a recipe on television on the Spanish station last night
    as I was walking in the door. I tape it.
    I did fine on being able to translate
    all the ingredients except for one measurement that has me completely
    stomped.  Sure hope someone can help.  The recipe called for
    1 cda paprika and 1 cda vinegre.  Anybody know what cda stands for?
    
    
    Thanks.
    
    Flo
    

    I think that cda means teaspoon, since cucharadita measns small spoon
    in spanish, :).
    
    Helen

    Taza is cup in spanish, maybe they meant 1/4 cup of olive oil....?

    Re .14 - Maybe is a strong maybe.  I looked back at the recipe and
    the "t" was a "tz"-  I still translated it teaspoon - now I'm sure
    it had to be a 1/4 cup.  I made it this weekend using 1/4 tsp. 
    It was o'k.  I'll post it if anyone is interested - in English
    
    Flo

	Hello.

	Please, does someone have a recipe for (or pointer to) a
	recipe for Gazpacho (cold tomato and vegetable soup).

	I only managed to find one reasonably priced Spanish cookbook
	here and it didn't have Gazpacho :-(

	Thank you very much.

	Iain.

    cda means tablespoon.
    
    Ana