Puerto Rican Cuisine in America by Oswald Rivera

Author:Oswald Rivera
Language: eng
Format: mobi, epub, pdf
ISBN: 9781568582443
Publisher: IB Dave's Library
Published: 1993-01-02T08:00:00+00:00

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Page 141

4 lamb hearts, totalling 1 to 1½ pounds

1/8 teaspoon dried thyme

1 cup flour

3 tablespoons olive oil

Salt and ground black pepper to taste

2 medium onions, peeled and sliced

½ teaspoon dried oregano

1 tablespoon chopped fresh parsley

1. Cut away all tubules, fibers and sinews from top and inside of hearts. Rinse in cold running water, drain and pat dry.

2. Season flour with salt, pepper, oregano and thyme. Dredge hearts in seasoned flour and coat thoroughly.

3. Heat oil in a large skillet or frying pan. Add onions and hearts and sauté until hearts are browned.

4. Add ½ cup water and bring to a boil. Cover skillet and simmer on low heat for 2 hours or until fork-tender, adding more water if necessary.

5. Sprinkle with parsley and serve over rice with a salad on the side.

Yield: 4 servings.

Wine: Tavel Rose or a Gamay.

Conejo Frito

(Fried Rabbit)

There are some animals to whom we share a deep sentimental attachment. Horses come to mind, deer and, of course, rabbits. This attachment defies logic. As children we are taught to cherish these furry little critters. I can hear my friends exclaim: How can you eat those things?

Simple. They're tasty. You won't find rabbit meat at the local supermarket. You may have to order it from your butcher, or buy it at the poultry market. The rabbit will come skinned and, most likely, cut into serving pieces. It's not more difficult to prepare than chicken.

1 2-pound rabbit, dressed weight, cut into serving pieces

1 lemon, cut in half

6 whole black peppercorns

2 cloves garlic, peeled

½ teaspoon salt

2 tablespoons olive oil

1 tablespoon white vinegar

Vegetable oil for deep frying (6 to 8 cups)

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1. Wash rabbit pieces under cold running water and pat dry. Place rabbit in a bowl and squeeze lemon over it. Set aside for 5 minutes, then drain.

2. In a mortar, crush peppercorns, garlic and salt. Mix in olive oil and vinegar.

3. Rub rabbit pieces with seasoning, place in a covered bowl and store overnight in refrigerator.

4. The following day, heat oil in a large skillet or deep-fryer until very hot (375°). Add rabbit pieces one at a time and cook until crisp and brown (about 45 minutes in the skillet, or 24 minutes in a deep-fryer).

5. Drain on absorbent paper towels and serve with rice and white kidney beans (see page 202).

Yield: 4 servings.

Wine: Dezaley ( Day-za-lay) is regarded as Switzerland's best white wine. Golden in color, dry and robust. Serve chilled.

Conejo En Fricasé

(Rabbit Fricassée)

1 rabbit, 2½ to 3 pounds, cut into serving pieces

½ pound lean cured ham

1 lemon, cut in half

10 pimento stuffed Spanish olives

½ teaspoon salt

1 8-ounce can tomato sauce

1 teaspoon ground black pepper

2 bay leaves

2 cloves garlic, peeled and finely minced

1 cup dry red wine

½ cup olive oil

1 6½-ounce jar pimentos, drained and cut into ¼-inch strips

3 tablespoons sofrito (see page xii)

2 pounds Maine or Idaho potatoes, peeled and cubed.

1. Wash rabbit pieces under cold running water and pat dry. Place rabbit in a bowl and squeeze lemon over it.

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