Host A Church Watch Party

Ingredients

• 1/2 cup vegetable oil

• 3 boneless, skinless chicken breasts, cut into filets

• 4 large yellow onions, roughly chopped

• 8 Tbsp. lemon juice

• 8 Tbsp. cider vinegar

• 1 bay leaf

• 4 cloves garlic, minced

• 2 Tbsp. mustard

• 1 jalapeno pepper, seeded and finely chopped (optional)

• 1/2 tsp. cayenne pepper

• 1/2 tsp. black pepper

• 1 tsp. salt

• 2 Tbsp. vegetable oil

Instructions

1. Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.

2. Heat a large sauté pan over medium-high heat and add 2 Tbsp. vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.

3. Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.

4. Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.

Ingredients

• 2 cups corn flour

• ½ tsp. salt

• 1¼ cups warm water

Instructions

1. Mix the flour and salt, then add water

2. Make 12 balls

3. Leave for 15 minutes

4. Flatten a ball

5. Place on a pan (med-high heat)

6. 2 minutes on each side

As you take each tortilla off, keep the stack wrapped in a towel to stay warm and become more flexible.

Ingredients

• 3-4 potatoes, diced

• 2-3 carrots, diced

• 1 onion, diced

• 2-3 cloves garlic, diced

• 1 can diced tomato

• 1 large jar tomato sauce

• 1 pound ground meat (usually pork)

• 2 Tablespoons olive oil or vegetable oil

• Paprika

• 3 eggs

• 1 package yogurt

Instructions

1. Preheat the oven to 400 F.

2. Put potatoes in a baking pan with a little water, oil, salt and pepper. Bake until potatoes are almost cooked through.

3. Sauté onion, garlic, and carrots until the carrots are cooked. Brown the meat in the same pan/pot. Add the tomatoes, tomato sauce, and spices (to taste). This should be like a sauce.

4. Pour meat and tomato mixture over potatoes.

5. Whisk eggs and yogurt together. Pour over the pan.

6. Cook until the yogurt/egg mixture is firm and golden on top.

Ingredients:

• 3 cups dry garbanzo beans, soaked overnight

• 1 pinch baking soda (optional)

• 1/2 cup olive oil

• 3/4 cup tahini paste

• 1/4 cup fresh lemon juice

• 1 large clove garlic, minced

• 1 teaspoon ground cumin

• Pinch of salt

• 1 tablespoon olive oil, for drizzling

Instructions

Step 1

Rinse the garbanzo beans and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda. Bring to a boil and then simmer over medium heat until the beans are very soft, 1.5 to 2 hours.

Step 2

Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.

Step 3

Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

Ingredients

• 1 1/2 cups glutinous (sweet) rice
• 1 1/3 cups well-stirred canned unsweetened coconut milk
• 1/3 cup plus 3 tablespoons sugar
• 1/4 teaspoon salt
• 1 tablespoon sesame seeds, toasted lightly
• 1 large mango, peeled, pitted, and cut into thin slices (at least 24)

1. In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
2. Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
3. While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
4. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
5. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
6. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

The moors introduced both skewers and marina ted meat to Spain. These little yellow kebabs are a favorite ln Andalusia, where many butchers sell the meat ready marinated. The Arab versions used lamb, but pork is used now, because the spicing fits so perfectly.

½ tsp cumin seeds

½ tsp coriander seeds 2 garlic cloves, finely chopped 5ml/l tsp paprika

½ tsp dried oregano

l tbsp lemon juice

3 tbsp olive oil

l¼ lb lean cubed pork salt and ground black pepper

1. Starting a couple of hours in advance, grind the cumin and coriander seeds in a mortar and work in the garlic with a pinch of salt. Add the paprika and oregano and mix in the lemon juice. Stir in the oil.
2. Cut the pork into small cubes, then skewer them, three or four at a time, on to cocktail sticks (toothpicks). Put the skewered meat in a shallow dish, and pour over the marinade. Spoon the marinade back over the meat to ensure it is well coated. Leave to marinate in a cool place for 2 hours.
3. Preheat the grill (broiler) to high, and line the grill pan with foil. Spread the kebabs out in a row cand place under the grill, close to the heat. Cook for about 3 minutes on each side, spooning the juices over when you turn them, until cooked through. Sprinkle with salt and pepper, and serve at once.

• 4 medium potatoes
• Olive oil for frying, about 1-2 cups
• Salt

Homemade Bravas Sauce Ingredients:

• 1/3 cup of olive oil
• 1/2 Tbsp. hot smoked paprika
• 1 1/2 Tbsp. sweet smoked paprika
• 1 –2 Tbsp. of flour
• 1 cup of chicken broth 

1. Peel the potatoes, rinse thoroughly, and dry with a paper towel.
2. Cut the potatoes into bite-size chunks.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
5. Remove the potatoes and let them cool in the fridge for a few more minutes.
6. Turn the heat up to high and add the potatoes back into the pan.
7. Fry until crispy and golden.
8. Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
9. To serve, drizzle the bravas sauce over the potatoes.
10. Salt to taste

For the sauce:

1. Heat the olive oil in a small saucepan over medium heat.
2. Add the pimentón dulce and pimentón picante and stir until combined.
3. Add 1 tablespoon of flour and stir until combined. Keep stirring for about a minute, to toast the flour slightly.
4. Over a medium-low heat, add the broth very gradually, stirring constantly. (This is similar to how you'd make a cream sauce. The flour will absorb the liquid and leave you with a delicious sauce.)
5. The sauce should start to thicken as you incorporate the broth; add more flour only if necessary to achieve the right consistency (it should be velvety and smooth, but not so thick that it holds its shape alone).
6. Reduce to low heat and simmer for 3-5 minutes, stirring occasionally.
7. Season with salt to taste.
8. Drizzle over some fried potatoes and enjoy!