Tag Archives: capers

Chicken Marabella

19 Feb

Chicken Marabella

The Silver Palate Cookbooks are fabulous.

This is a recipe from the first edition.

It is a foolproof recipe that serves 8 to 10  people.

Ten pounds of chicken cut into serving size pieces.

I do take the skin off the chicken but leave the bones .

You could also use boneless chicken.

I use what is on sale and I do mix white and dark meat but I don’t use the wings, neck or legs.

One head of peeled  chopped garlic

1/4 cup oregano

Salt and pepper

1/2 cup red wine vinegar

1/2 cup olive oil

One cup of pitted prunes

1/2 cup pitted Spanish olives

1/2 cup capers with the juice

6 bay leaves

2/3 cup brown sugar

One cup white wine

1/2 cup chopped cilantro

In a large bowl mix everything except the brown sugar and wine.

Cover, refrigerate and marinate overnight.

Preheat the oven to 350 degrees.

Pour everything into a large oven proof pan . This includes all of the marinade.

Try not to overlap the chicken.

Sprinkle with the brown sugar

Pour the wine over everything

Bake for 75 minutes.

Make sure you baste the chicken with the sauce as it cooks about three or four times

Test one piece of the chicken before serving.

This also tastes delicious at room temperature but I like everything really hot.

Garnish with the cilantro

I served this with a basic risotto and asparagus.

 

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Shrimp Salad

23 Jan

Shrimp Salad

This is a combination of two recipes and my family loved it,

3 tablespoons chopped fresh mint

One big paper thin sliced red onion

Salt and pepper

Two cups of rough chopped fresh Italian parsley

1/4 cup capers

1/4 cup extra virgin olive oil

4 tablespoons lemon juice

3 tablespoons lemon zest

1 1/2 pounds of U 16-20 peeled and de-veined shrimp. Leave the tails on.

Two large cloves of chopped garlic

1/4 teaspoons cayenne pepper

1/4 teaspoon salt

Two tablespoons olive oil

Honey for garnish

Mix the mint, onion, salt, pepper, parsley, capers, 2 tablespoons lemon juice, 2 tablespoons lemon zest and 1/4 cup olive oil

Set aside

Heat the remaining two tablespoons of olive oil on high heat

Add the garlic and remaining lemon zest for one minute

Salt and pepper the shrimp

Add the shrimp and stir fry till pink and firm about another two to three minutes

Take off the heat and add the remaining lemon juice

Pour the shrimp over the parsley salad

Drizzle with honey and serve with fresh Italian bread

I served this with a wedge of  melted brie.

 

Zucchini with tomatoes and capers

21 Jul

Zuchinni with tomoatoes and capers

My Mom used to make this basic recipe with every vegetable she grew in her garden. Every meal was delicious.

Three or four tablespoons oil

One large diced onion

Two cloves of chopped garlic

One teaspoon garlic powder

8 small sliced zucchini about eight inches long.

One can of Rotelle spicy diced tomatoes

One  small can of tomato paste

3 teaspoons of capers with the brine

Saute the oil, onions and garlic till soft.

Add the zucchini and raise the heat to medium high.

You don’t want the zucchini to steam you want it to stir fry.

Then add the tomatoes, garlic powder, paste and capers.

Cook till everything is combined.

Garnish with fresh basil.

Don’t add any salt till you taste it at the end because the tomatoes and capers  should have  enough salt in them.

This is delicious on its own but could be mixed with a little pasta like small shells.

I had homemade macaroni and cheese, grilled chicken and a big green salad with balsamic dressing.