| Escabeche - Main
Ingredients:
1 chicken - 3 lbs
3 - 4 lbs onion
1 pt vinegar or little less
1/2 tsp thyme
6 - 8 spice seeds
8 - 10 cups of water
oregano leaves
salt and pepper to taste
2 plugs garlic
2 - 4 jalapeno peppers (whole)
Directions
1. Cut chicken into serving pieces and fry until evenly brown,
then remove form pan or boil the whole chicken in the 8 -
10 cups of water with 1/2 tsp salt. Remove to oven to bake
until brown. Then remove meat from bones. Save the stock for
step 3.
2. Cut onions into thin slices and soak in vinegar and 1/2
cup water.
3. Pour water into a large saucepan and add the seasonings,
and whole peppers and allow it to boil for 10 minutes.
4. Add the chicken and allow to boil for 10 minutes
5. Add all the onions and vinegar to taste.
6. Simmer for 5 minutes
7. Serve hot with corn tortillas.
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Breadfruit
Rolls - Bread
Ingredients:
4 3/4 to 5 1/4 cups flour
1 cup breadfruit flour
2 tbsps yeast
2 tbsps. sugar
1/3 cup melted butter
1 3/4 cups milk (evaporated)
1/2 cup water
2 tbsps butter
1/2 cup shredded cheese
2 tsps. salt
Directions
In large bowl, combine 1 1/2 cups flour, breadfruit flour, yeast,
sugar and salt. Mix well. In saucepan, heat milk, water and butter
(heating of butter is optional) until warm. Add to flour mixture
to moisten. Beat 3 mins at medium speed or 8 mins by hand. Add cheese
and gradually stir in enough remaining flour to make a firm dough.
Knead on floured surface until smooth and elastic. About 5 mins.
Place in greased bowl then turn to greased top. Cover; let it rise
in a warm place until high and double in size (1 hour). Punch down
dough; divide into four parts then divide each fourth into ten pieces.
Roll each piece into a ball, dip into melted butter, arranged in
greased baking tin. Bake at 375°F until golden brown. Remove
from tin, brush with butter if desired. Serve warm.
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