Since Roosters can be cooked pretty much the same way as chickens, any great chicken recipe can call for rooster as a substitute, but there are few Spanish traditional recipes like this hijo de Gallo, which is a great summer and fall dish. I would only say that a little cilantro or even a lot of cilantro and as much fresh peppercorn as you can steal from the next BBQ at Jack Endino's studio, will give it that extra grungy taste!
- 2 green tomatoes, sliced 1/4 inch thick
- 2 to 3 ears of corn, kernels cut loose
- 2 cups buttermilk
- 2 tbsp salt
- 1 tsp paprika, smoked if possible
- 3 tbsp and 1 tsp white pepper
- 3 cups flour
- 1 1/2 cups cornmeal
- 1 cup fava beans, blanched and sliced in 1/2 inch pieces
- 1 cup cranberry beans, blanched
- 1 red bell pepper, roasted
- 1 tbsp jalapeƱos, roasted and chopped
- 1 clove garlic, thinly sliced
- 1 cup olive oil
- Salt and fresh ground black pepper, to taste
Directions
1. Dip the sliced green tomatoes in a mixture of buttermilk, salt and 1 tsp paprika until thoroughly soaked through.
2. Dip the soaked tomatoes in a mixture of the flour, cornmeal, and 3 tbsp of white pepper and let sit several hours or, if possible, overnight.
3. In a hot pan, fry the tomatoes in 1/2 cup olive oil until crispy and browned.
4. Meanwhile, lightly fry corn kernels in the 1/4 cup of the olive oil until slightly soft and warm to touch. Add fava beans, cranberry beans, roasted bell pepper, jalapenos, and garlic, and saute for about 10-15 minutes. Season to taste.
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