Friday, September 27, 2013

Grunge Cookbooks Hijo de Gallo: Son of the Rooster



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.
5. Lay tomatoes in a plate and top with corn mixture. Drizzle with the rest of the olive oil. Season with salt and pepper.





Be sure to check out this book for
some more rooster cooking ideas! 




Here is some cooking music!



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