64. Costa Rica

Fried eggs in tomato and oregano mincemeat

Ingredients

1. 2 eggs
2. 1 und. tomato chonto or stew
3. 1 1/2 tablespoons olive oil
4. 1 pinch salt
5. 1 tablespoon oregano (can be replaced with basil)
6. 1/4 teaspoon of color or saffron
7. 1 pinch full kitchen marinade

Steps

1. Wash, peel and chop the tomato in small cubes, then take to a casserole for eggs with a lid, previously the hot olive oil, wait for the tomato to begin drying and add the color and three-quarters of the oregano, stir for 20 minutes. seconds and with the help of the spatula put this stew in the middle of the pan.

   

    

    
2. Then add the eggs taking care not to break the yolks and cover, let fry for 1 1/2 minutes, place with the same care not to break the yolks and finally sprinkle the rest of the oregano and the pinch of salt on top of the eggs Note: you can replace the oregano with basil. Do not forget to pick up the stew in the center of the pan.

   

    

    
3. Add the eggs taking care not to break the yolk; The idea is that the yolk breaks and mixes when the diner wants it on the plate.

   

    

    
4. Finally, sprinkle the oregano and / or basil and salt. To accompany this dish preferably use bread, because the ideal is that the diner breaks the yolks, mix with the stew and spread with the bread before putting it in your mouth.

   

    

    

5. Escabeche de Pollo (Chicken Escabeche)

   Country: Costa Rica
   Course: Main
   Makes: 4-6 servings 
   
   
   
   

   Ingredients:

   • 12 chicken drumsticks
   • 2 large onions, sliced
   • 1 cup olive oil
   • 4 bay leaves
   • 1/2 cup pitted olives
   • 1/2 cup capers
   • 1/2 cup balsamic vinegar
   • 1/2 cup water
   • Salt and pepper to taste

   Directions:

   1. Heat half of the oil in a large skillet. Fry the drumsticks in the oil over a medium high heat until they are golden brown on both sides. Drain on paper towels.
   2. Put the drumsticks in a glass bowl and top with the sliced onions, bay leaves, olives and capers.
   3. In a smaller bowl, mix the vinegar with the water and the rest of the olive oil. Toss with the drumsticks. Cover and let rest for 30 minutes.
   4. Reheat the drumsticks or serve cold.

   COSTA RICAN MARINADE Pork Chops

6. INGREDIENTSNutrition

   • 1⁄2teaspoon lime zest
   • 1⁄3cup lime juice
   • 1⁄4cup tomato juice
   • 1tablespoon fresh cilantro or 1 tablespoon fresh parsley, chopped
   • 2teaspoons vegetable oil
   • 1⁄4teaspoon salt
   • 1⁄8teaspoon red pepper sauce
   • 2garlic cloves, finely chopped

DIRECTIONS

Using a shallow non-metal dish or reasealable plastic bag add all the ingredients and mix together well.

Up to 3 pounds of beef, chicken, or pork can be placed in the marinade and refrigerated for 8 hours but no longer than 24.

Cover the dish or seal the plastic bag and turn meat occasionally.

Grill meat to desired doneness and discard remaining marinade.

Ensalada de Repollo (Costa Rican Cole Slaw)

Introduction

My family loves this simple, fresh, clean tasting salad as an accompaniment to everything from grilled chicken or fish to sandwiches and soup. It's easy, no unusual ingredients and tastes great.

Minutes to Prepare: 20

Number of Servings: 4

Ingredients

1 C. finely chopped green cabbage
1 C. finely chopped red cabbage
1 large ripe tomato, chopped
3 T. cilantro, chopped
1/2 C. red bell pepper, chopped
2. T. rice wine vinegar
juice of 1/2 large lime
1 T. extra virgin olive oil
pinch of sugar
1/2 tsp. salt
1/4 tsp. freshily ground pepper

Directions

Whisk together vinegar, lime juice, olive oil, sugar and salt.
Put all chopped ingredients into large bowl and pour on the dressing. Top with several grinds of fresh pepper. Toss well and enjoy. This will keep for several days refrigerated, but it never lasts that long in my house!

Number of Servings: 4

Arroz Con Leche (Rice Pudding)

Ingredients

• 1-1/2 cups water
• 1/2 cup uncooked long grain rice
• 1 cinnamon stick (3 inches)
• 1 cup sweetened condensed milk
• 3 tablespoons raisins

Directions

• In a small saucepan, combine the water, rice and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until water is absorbed.
• Stir in milk and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thick and creamy, stirring frequently. Discard cinnamon. Serve warm or cold.
•  Mango and pineapple shakes
• Ingredients
  1 mango petacón (of the big men who have red, yellow and green) 
  1/4 of pineapple 
  Brown sugar to taste 
  2 liters of water
  Process
  1. Remove the pulp from the mango, remove the peel from the pineapple and cut it into wedges.
  2. Add the mango, pineapple and sugar to the blender. Put two cups of water to this and liquefy. You put little water, so that it is like a paste, without pieces.
  3. Add the rest of the water and blend again.
  4. Serve with ice. Deli!
  (Good Eats: Bird to the Last Drop Turkey Soup)