Puchero And Corn Bread Recipes

PUCHERO AND CORN BREAD

Steps:

• Dust the brisket and short ribs with the flour.
• Heat the oil in a large skillet. Add the short ribs and brisket and brown.
• In a large saucepan, combine the sausage, salt pork, garlic, basil, cumin, thyme, rosemary, celery, onion, salt, and pepper. Add enough beef stock to cover all the ingredients.
• Boil for 20 minutes, skimming any fat from the top.
• Preheat the oven to 375°F.
• Add the chickpeas to the saucepan.
• Remove all the ingredients from the saucepan and place in a large casserole dish with the short ribs and the brisket. Bake for 1 hour and 45 minutes.
• Put the carrots, sweet potatoes, pumpkin, and corn in the saucepan and cook slowly until tender, about 20 minutes.
• Remove the casserole from the oven, skim any fat from the top, and adjust the seasonings as desired. Add the contents of the saucepan.
• Serve over squares of corn bread.

POCHERO

Steps:

• Heat the olive oil in a large pot over medium heat; fry the plantains and potatoes in the hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, keeping the oil in the pot.
• Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.
• Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes. Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.

NO-FLOUR CORNBREAD

Steps:

• Preheat oven to 425°F.
• Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
• Mix with large spoon or whisk.
• Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
• Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
• Pour entire mixture into the skillet.
• Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
• Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
• Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
• Serve hot, with plenty of butter. Or margarine, if you insist.