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Contents Disk 399a - Mayan Recipes

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



FISH IN TOMATO SAUCE

FISH WITH ONION SAUCE

GRILLED CRAB

LOBSTER

MAYAN BAKED FISH

MAYAN BARBECUED KABOBS

MAYAN FRIED FISH

MAYAN GRILLED FISH

MAYAN OCTOPUS

MAYAN POACHED PEARS

MAYAN POLLO SUPREME

MAYAN SHRIMP

MAYAN STEWED OCTOPUS

MAYAN TRUFFLES

SAWFISH IN SAUCE








CANGREJOS EN SALPICON
(Mayan Grilled Crab)

2 to 2 1/2 lb live crab
1 bunch radishes, cleaned and minced
1 bunch cilantro, minced
1 bitter orange, seeded and finely chopped
1 lime, seeded and finely chopped
ground black pepper
salt
lettuce leaves

If the crab is alive: approach the crab from behind. Grasp all four legs and the claw on each side near the body, being careful to avoid the powerful claws. Using the sharp edge of a sink, tabletop, or cutting board, crack the underside of the shell down the middle with one sharp blow, stunning the crab. [[God! these people are barbaric!]] Turn the crab bottom up and lift the breastplate, a roughly triangular piece of shell, being careful of the soft spines underneath. Remove these with the breastplate and discard. Remove and discard the gills on either side of the body above the legs. Remove and discard the intestine. Remove and discard the mouth parts. The body cavity will now be full of a soft, white to yellow mass of fat and edible organs collectively known as butter. This is delicious and an essential ingredient in many crab dishes. Remove and reserve the butter. Rinse any remaining matter from the body of the crab, which should now be just shell and meat.

Grill the cracked crab 3-4 minutes per side. Crack the legs and claws and extract the meat. Shred the meat as finely as possible. Meanwhile, prepare a salpicon by mixing the remaining ingredients in a bowl. Mix with the cooked crab meat and serve with ground pepper and salt on a bed of lettuce leaves. Serves 2.

CHAC-CHI ESTILO CELESTUN
(Fish In Tomato Sauce)

1 whole fish
limes
salt
1 large onion
1 bunch of parsley
2 medium ripe tomatoes
1/2 tsp ground cloves
ground black pepper
saffron
1/2 cup shelled peas
chiles morrones, or other pickled hot peppers
1 tbs vinegar

Gut and clean the fish and rub all over inside and out with limes and salt. Mince the onion and parsley. Roast the tomatoes until the skins turn black, peel, seed, and grind into a coarse paste. Fry onion, parsley and tomatoes in hot oil for about 5 minutes. Add the fish to the pan and add ground spices, peas, chiles, and vinegar. Simmer until fish is done. Add pickled hot peppers to taste before serving.

LANGOSTA EN ESCABECHE

6-8 spiny lobsters
lettuce leaves
4 onions, sliced
1/4 cup vinegar
1/4 cup water
1/4 tsp ground black pepper
1/4 tsp ground cloves
1 tsp cumin
1 tsp oregano
1 bay leaf
2 heads garlic, cut in half
1 small fiery hot chili, cut in strips
salt to taste
4 tbs Extra Virgin olive oil, divided use
pickled hot peppers
radishes, sliced
oregano
cooked peas
salt and pepper

Grill the lobsters for 4-5 minutes per side. Isn't it going to tell us how to whack them? Remove the meat from the tails and claws and cut into strips. Meanwhile, soak the onion slices in salted water for 15 minutes to extract the juice. Discard the water and place the onion slices in a saucepan with vinegar, water, spices, chili, salt, and half the olive oil and bring to a boil. Reduce heat and simmer for 10-15 minutes.

Line a serving platter with lettuce leaves. Spread the cooked lobster atop the lettuce leaves. On top of the lobster, distribute the onion escabeche, chili morrones, radishes, and peas. Drizzle the remaining olive oil over all and sprinkle with oregano, salt and pepper to taste.

MAYAN BARBECUED KABOBS

1 lb beef, cut in 1 inch strips or cubes
green pepper, chunks
red pepper, chunks
onion, chunks
cherry tomatoes
Artichoke hearts
carrots
pineapple chunks
green onions
1/4 cup chicken broth
3/4 cup barbecue sauce
2 T coffee liqueur
1 small hot pepper, finely chopped
1 clove garlic, minced
1/4 tsp horseradish
salt and pepper

Skewer the meat, vegetables and fruits onto short bamboo skewers. In a bowl combine the remaining ingredients. pour sauce over the skewers and let marinate 1 hour. Cook over charcoal, basting and turning until tender.

Make extra sauce for dipping.

MAYAN POACHED PEARS

6 pears, cored and peeled
4 cup water
1 1/2 cup sugar
1/2 cup coffee liqueur
zest of one orange
1 stick cinnamon
whipped cream

In a large sauce pan heat water, sugar, coffee liqueur, zest of one orange and cinnamon stick. Bring to a boil, simmer 5 minutes.

Core pears from the bottom using a grapefruit knife or apple corer. Peel the pears and drop them into the syrup. Simmer 8 to 10 minutes. Remove from heat, cover and let cool in syrup.

Serve with coffee liqueur, Scotch sauce and whipped cream.

MAYAN POLLO SUPREME

6 Chicken breasts, skinless
1/4 cup olive oil
2 med onions, cut in 8ths
2 green peppers, cut in 1 inch pieces
1 red pepper, cut in 1 inch pieces
2 tomatoes, cut in 8ths
1 cup baby carrots, frozen
14 oz can pineapple chunks,
1/4 cup Coffee Liqueur
1/4 cup vinegar, red wine
2 tbs catsup
1 clove garlic, minced
2 tbs brown sugar
2 tbs soy sauce
2 chicken Bouillon cubes
2 tbs apricot jam
1/4 tsp ginger
1/4 tsp crushed red pepper
2 tbs cornstarch
1/4 cup Orange juice
Rice

Prepare sauce by heating Coffee Liqueur, juice drained from pineapple, vinegar and catsup in a medium sauce pan. Bring to a boil and stir in the garlic, brown sugar, soy sauce, bouillon cubes, jam, ginger and crushed red pepper. In a small cup blend cornstarch and orange juice till smooth. Stir this mixture into boiling liquid and simmer 2 minutes.

Heat oil in a large saucepan, brown chicken breasts and remove. Add onions, peppers, tomatoes, carrots and drained pineapple chunks to pan. Saute 3 minutes. Return chicken to pan, pour sauce over the chicken and bake at 350 degrees 20 minutes. Serve with rice.






MAYAN SHRIMP

1/2 cup coffee liqueur
1 lb shrimp,large, cleaned
1/4 cup flour
1/2 tsp salt
1/2 tsp dry mustard
2 eggs
1/2 cup coconut, flaked
1/2 cup bread crumbs
Vegetable oil for frying
sweet and sour sauce or hot mustard

In a medium bowl, combine coffee liqueur and shrimp; toss to coat well and let stand at room temperature 1 hour, stirring ingredients frequently.

Drain shrimp, reserve coffee liqueur.

In a small bowl mix flour, salt and dry mustard.

In a second small bowl beat eggs and 4 tablespoons of coffee liqueur drained from shrimp. Combine coconut and bread crumbs on a sheet of wax paper. Dip shrimp into flour mixture to coat well , then into egg-coffee liqueur mixture, and finally into coconut-crumb mixture.

Pour oil into medium size saucepan to depth of 2 inches, heat to 350 degrees on deep fat frying thermometer. Fry shrimp, a few at a time, in hot oil about 3 minutes, turning once or until golden brown. Remove with a slotted spoon. Drain on a paper towel. Keep in warm oven (200 degrees) until all shrimp are cooked.

Serve with sweet and sour sauce or hot mustard.

MAYAN TRUFFLES

1 cup whipping cream
12 oz semi-sweet chocolate chips
1 tsp instant coffee
1/8 cup coffee liqueur
6 oz semi-sweet chocolate pieces
1/4 cup cocoa

Bring cream to the boiling point in a medium saucepan. Remove from heat and add 12 ounces chocolate chips and instant coffee, cover. Allow to sit 10 minutes. Remove lid and stir. Add coffee liqueur. Allow mixture to cool 2 hours in the refrigerator.

Shape into small balls on wax paper-lined trays and place in freezer. Melt remaining chocolate and allow to cool slightly. Dip balls in the chocolate and roll in the cocoa. Store in the refrigerator.

MERO EN DZANCHAC
(Mayan Fried Fish)

1 jewfish, grouper or sea bass
2-3 tomatoes
2 onions
3 heads of garlic
1-2 tsp oregano
2-3 fresh green chilis
2-3 limes
oil, pepper, cumin, salt, cilantro

Fry the tomatoes, onions, one head of garlic split in half, oregano, and chils until tender and beginning to brown. Remove from the oil and reserve. Make a paste of the pepper, cumin, and two cloves of garlic.

Fry the paste in the oil for a minute or two. Add the fish with a little water and salt. Fry on one side until crisp. Turn and spread the fried vegetables on top of the fish.
Continue frying until done. Serve covered with a row of overlapping slices of limes.

PESCADO ASADO A LA PROGRESENA
(Mayan Baked Fish)

any kind of salt water fish
oil
fresh lime juice
salt and pepper
parsley
lard

Clean the fish well and make incisions from the head to the tail. Rub well inside and out with oil, salt and pepper and squeeze lime juice over the entire surface.

Grease a sheet of parchment with lard and oil, sprinkle with minced parsley and wrap the fish with the greased side inward.

Bake at 250 degrees until fish just begins to flake easily.

PULPOS EN ESCABECHE
(Octopus)

1 small octopus
4-5 tomatoes, finely chopped
4 onions, sliced
1/4 cup vinegar
1/4 cup water
1/4 tsp ground black pepper
1/4 tsp ground cloves
1 tsp cumin
1 tsp oregano
1 bay leaf
2 heads garlic, whole
1 small fiery hot chile, cut in strips
1 bell pepper, minced
salt to taste
4 tbs olive oil, divided use
lettuce leaves, chili morrones, peppers
1 cup cooked peas, salt and pepper

The smaller the octopus the better the results.

Remove the ink sack from the octopus. Make a small incision in the sac to remove the ink and discard. Remove the eyes. Wash the octopus and pound it with a wooden mallet to tenderize. Cut the tentacles and body into 1/2- inch slices or strips.

Blanch in salted water for 5 minutes and allow to cool in liquid. Remove octopus pieces and place in a covered casserole with about a cup of water and simmer, covered, for 30 minutes or longer.

Meanwhile, soak the onion slices in salted water for 15 minutes to extract the juice. Discard the water and place the onion slices in a saucepan with vinegar, water, spices, chili, bell pepper, salt, and half the olive oil and bring to a boil. Reduce heat and simmer for 10-15 minutes.

Line a serving platter with lettuce leaves. Spread the cooked octopus atop the lettuce leaves. On top of the octopus, distribute the onion escabeche, chili morrones, and peas. Drizzle the remaining olive oil over all and sprinkle with salt and pepper to taste.

PULPOS EN SU TINTA
(Mayan Stewed Octopus)

1 small octopus (less than 5 lb)
vinegar
4-5 tomatoes, finely chopped
1-2 onions, minced
2 heads garlic, peeled and minced
1 bell pepper, minced
parsley, minced
1 bay leaf
1 tbs ground red chili pepper
1/2 tbs sugar
1/4 cup oil
1 tbs all-purpose flour
salt to taste

The smaller the octopus the better the results. Remove the ink sack from the octopus. Make a small incision in the sac to remove the ink and add vinegar to make a total of one cup. Remove the eyes. Wash the octopus and pound it with a wooden mallet to tenderize. Cut the tentacles and body into 1/2-inch slices or strips. Blanch in salted water for 5 minutes and allow to cool in liquid. Drain.

Meanwhile, in a skillet, fry the tomatoes, onions, garlic, bell pepper, parsley and bay leaf in oil until the onion is tender. Add the ground chili, sugar, octopus pieces, and ink. Reduce heat, cover casserole and simmer for 30 minutes or longer. To thicken the sauce, add the toasted flour and continue cooking, stirring constantly, until bubbly. Add salt to taste.








ROBALO EN ESCABECHE A LA YUCATECA
(Fish With Onion Sauce)

1 sea bass
2 leaves oregano
2 eggs, beaten

Escabeche:
1 large onion, cut in rings
salt water (1 tsp salt per cup of water)
vinegar
2 heads of garlic, cut in half
1 tbs Extra Virgin olive oil
1/2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp crumbled oregano
2 green chilies, cut in strips
1 bay leaf

Boil the sea bass in water with the oregano. When cooked, remove the skin and spines, coat with beaten egg and fry in hot oil. Serve covered with escabeche.

Prepare the escabeche as follows: Soak the onion rings in salt water for 10 minutes. Drain, cover with vinegar, and bring to a slow boil. Add the garlic, oil, chilies, and spices. Remove from heat.

SIERRA EN SALSA AL ESTILO TELCHAC

1 sawfish
1 lb vine ripened tomatoes
oil
1/4 tsp ground black pepper
pinch saffron threads, soaked in 1/4 cup warm water
hazelnuts, toasted and ground
water or fish stock
salt

Cut the sawfish into large chunks, salt, and brown in a skillet. Remove from skillet and place on a platter covered with the following sauce: Peel and seed tomatoes, grind into a coarse paste and fry in hot oil with pepper, saffron water, and hazelnuts. Add sufficient water or stock to give a saucy texture. This sauce can also be used with other salt water fish.

TIQUINPAT O TIQUINCHIC DE MERO
(Mayan Grilled Fish)

1 jewfish, grouper or sea bass
salt
limes
cilantro
1 tbs achiote seeds
1 tsp peppercorns
3 heads of garlic
1-2 tsp oregano
4-6 whole cloves
1 tsp cumin
oil or lard
juice from bitter oranges
chili powder Escabeche:
1 large onion, cut in rings
salt water (1 tsp salt per cup of water)
vinegar
2 heads of garlic, cut in half
1 tbs Extra Virgin olive oil
1/2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp crumbled oregano
2 green chilies, cut in strips
1 bay leaf

Split the fish longitudinally down the back and make a series of incisions in the meat. Rub with salt and limes and let sit for a few minutes.

Prepare a Recado Molido Colorado Achiote by grinding achiote seeds, peppercorns, garlic, oregano, cilantro, cloves, and cumin together in a large mortar and pestle (or try a blender or food processor). Dissolve in enough bitter orange juice to produce a smooth, smearable paste.

Smear the recado over the fish until it's totally coated.

Place on preheated, greased grill and baste constantly with oil or lard until the fish is cooked.

Serve with chili powder and an escabeche of onions. Prepare the escabeche as follows: Soak the onion rings in salt water for 10 minutes. Drain, cover with vinegar, and bring to a slow boil. Add the garlic, oil, chilies, and spices. Remove from heat.
INDIAN RECIPES FROM KUTTY

The following Indian recipes came from the web site of
a person named "Kutty." The web site has since been
taken down from the net, and I have been unable to
obtain the rest of the recipes. Those I have are too
good and too interesting to keep them to myself. I
have purposely left the Kutty writer's charming terms
grammar, and spelling. There are many ingredients that are foreign to me (ha! - like, from India!), and
if I have the opportunity to learn about them, I shall
emend this file.






























 

 

 

 

SHALOM FROM SPIKE & JAMIE



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