James Aldwin C.

Tongson

Pollo al Ajillo –
Ingredients

 0.67 whole (3 1/2 lb or 1500 g) chicken, cut into pieces

 1.33 tablespoons all-purpose flour
 0.67 teaspoon salt, or to taste
 0.17 heaping teaspoon pepper, or to taste
 2.67 tablespoons olive oil
 6.67 cloves garlic, unpeeled, soaked in water to soften the skin
 0.33 cup white wine
 1.33 bay leaves
 parsley for garnishing, chopped

Instructions
1. Place the chicken pieces into a plastic bag together with flour,

salt and pepper. Shake to coat.

2. Heat the oil in a frying pan that has a lid and add the chicken and

garlic. The frying pan should be big enough to fit the chicken in one

layer. Fry, turning it over from time to time until the skin begins to

brown.

3. Add the wine and bay leaves and boil for 1 minute. Reduce the heat,

cover with a lid, and cook over low heat for 25-30 minutes.

4. Remove the bay leaves and sprinkle with chopped parsley.

5. Pour a little bit of the garlic sauce over the chicken and serve. You

can also squeeze out the cooked garlic from its skin. It's really good.

Enjoy!
Cuban Ropa Vieja

Ingredients

 1 tablespoon vegetable oil

 2 pounds beef flank steak
 1 cup beef broth
 1 (8 ounce) can tomato sauce
 1 small onion, sliced
 1 green bell pepper, seeded and sliced into strips

 2 cloves garlic, chopped

 1 (6 ounce) can tomato paste
 1 teaspoon ground cumin
 1 teaspoon chopped fresh cilantro
 1 tablespoon olive oil
 1 tablespoon white vinegar

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat.

Brown the flank steak on each side, about 4 minutes per side.

2. Transfer beef to a slow cooker. Pour in the beef broth and tomato

sauce, then add the onion, bell pepper, garlic, tomato paste,

cumin, cilantro, olive oil and vinegar. Stir until well blended.

Cover, and cook on High for 4 hours, or on Low for up to 10

hours. When ready to serve, shred meat and serve with tortillas

or rice.
FOR BOTH MAIN DISH
Spanish Rice

 2 tablespoons oil
 2 tablespoons chopped onion
 1 1/2 cups uncooked long grain white rice
 2 cups chicken broth
 1 cup chunky salsa or Rotel

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5
minutes.
2. Mix white rice into skillet, stirring often. When white rice begins to brown, stir in chicken broth
and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed

Quesada Pasiega
Ingredients

 200 grams (a little under 8 ounces) of ricotta cheese (or similar)

 2 eggs
 70 grams (5 T) of unsalted butter (at room temperature)
 1 cup sugar
 1 cup flour
 2 cups whole milk
 2 teaspoons lemon zest
 1 teaspoon vanilla extract
 Small pinch of salt

Instructions

1. Preheat the oven to 350 째 F (180 째 C)

2. Cream the butter and sugar and whisk in the eggs and vanilla.
3. Beat well and add in the ricotta cheese and pinch of salt.
4. Finally, beat in the milk and then, little by little, the flour.
5. Stir in the lemon zest.
6. Pour the mixture into a 9x13 inch baking dish and bake for between 35 and 45 minutes.
7. The Spanish cheesecake is ready when slightly browned and a toothpick comes out clean.
8. Let the cheesecake cool for at least 15 minutes to set. Enjoy on its own or with a bit of your
favorite jam.
Spanish Churros with Dark Chocolate
Dipping Sauce

 237 milliliters water

 1 stick unsalted butter
 2 tsp vanilla
 1/2 teaspoon salt
 125 grams flour (all-purpose)
 3 eggs (beaten)
 vegetable oil (for frying)
 36 grams coconut sugar (Big Tree Farm Organic)
 168 grams chocolate baking chips (Guittard Extra Dark)
 1 tablespoon unsalted butter

1) To make the churro dough, combine the water, butter, vanilla

extaract, and salt in a medium saucepan and bring to a boil over
medium-high heat. Using a wooden spoon, stir in the flour. Reduce the
heat to low and stir constantly until the mixture forms a ball. Remove
the dough from the heat and slowly beat the eggs into the dough, again
stirring quickly and constantly.
2)Heat about 2 inches of oil in a 12-inch cast iron skillet or heavy
bottomed pot over medium-high heat until the oil reaches 350 degrees.
Pour the sugar on a plate and set aside.
3) Spoon the churro dough into a pastry bag fitted with a large star
tip. Squeeze a strip of dough, about 4-inches long, into the hot oil.
Add about six strips of dough to the skillet at a time. Fry the
churros, turning them once, until golden brown. Transfer the cooked
churros to a baking sheet lined with paper towels to drain the excess
oil. As soon as the churros are cool enough to handle, roll them in
the sugar. Repeat until all the churros are made.
4) In a small bowl, add the chocolate chips and butter. Microwave on
high for 30 seconds, then stir. Keep cooking in 30-second increments,
stirring in between, until the chocolate is smooth. Pour it into a
serving dish and serve with the warm churros.