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Chocolate : Chocolate, Aztec-Style : History: For 300 years, chocolate was a reddish drink flavored with anise and rosewater. And you think we're doing weird things with chocolate now.

April 22, 1993|CHARLES PERRY | TIMES STAFF WRITER

In large skillet saute onion, carrot, garlic and parsley in oil until onion is golden brown. Add pork mixture, bread crumbs and 1/4 cup pine nuts. Mix well and cook until meat is well done. Season to taste with salt and pepper. Remove mixture from skillet and drain in colander or on paper towels.

When pork mixture is cool, stuff reserved squid bodies with mixture. (Do not overstuff because bodies shrink in cooking.) Bake squid in single layer at 350 degrees in lightly oiled baking dish 20 minutes.

Meanwhile, deglaze skillet with stock and wine. Simmer until reduced by half. In separate skillet, cook almonds, remaining pine nuts, chocolate and fried bread with bit of deglazed liquid to form thick paste, whisking bread into sauce.. Add paste to reduced liquid, stir in well, return to boil. Season to taste with salt and pepper. Add more stock to maintain consistency.

To serve, pour sauce over stuffed squid or spoon into serving plates and set squid on top of sauce. Makes 2 dozen squid for 4 servings.

Each serving contains about:

630 calories; 655 mg sodium; 558 mg cholesterol; 25 grams fat; 45 grams carbohydrates; 56 grams protein; 0.68 grams fiber.

\o7 This recipe, which comes from "The Art of South American Cooking" by Felipe Rojas-Lombardi, originally called for rabbit. We've adapted it for chicken.

\f7

BRAISED CHICKEN IN CHOCOLATE SAUCE

2 (2 1/2 pounds each) small chickens

1 cup olive oil

2 large cloves garlic, minced

2 large onions, finely chopped

4 stalks celery, strings removed, finely chopped

1 carrot, peeled and grated

1/4 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/8 teaspoon cayenne pepper

1 cup Port or other sweet wine

3 morcilla sausages, peeled and chopped

2 ounces unsweetened chocolate, finely chopped

1/4 cup flour

8 cups chicken stock or water

1 tablespoon coarse salt

3 tablespoons chopped cilantro

Wipe chickens inside and out with damp kitchen cloth. Cut each into serving pieces. In skillet, heat olive oil and cook meat, turning frequently, until brown on all sides, about 20 minutes. Remove meat from pan and set aside.

Pour off all but 1/4 cup of oil from skillet. Add garlic and onions and cook over medium heat, stirring, until onions start to turn golden around edges, about 10 minutes. Add celery, carrot, cloves, cardamom and cayenne. Add Port, stir and cook 1 minute. Add sausages and cook, stirring, 1 minute. Add chocolate and stir. Sprinkle flour on top and continue to cook, stirring, 1 minute. Add 3 cups stock and salt.

Bring to boil, stirring constantly, then lower heat and simmer, stirring occasionally, until sauce has thickened, about 25 minutes. Stir in remaining 5 cups stock and bring to boil over medium heat.

Add chicken. Reduce heat to very low, cover and cook. Stir frequently scraping bottom of pan, until chicken is tender and sauce is thick again, about 1 hour 10 minutes.

Transfer chicken and sauce to serving platter and sprinkle with cilantro. Makes 6 to 8 servings.

Each serving, based on 6 servings, contains about:

845 calories; 2,596 mg sodium; 184 mg cholesterol; 56 grams fat; 11 grams carbohydrates; 49 grams protein; 0.42 grams fiber.

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