Taino Pollo Picante

1 4−pound chicken
8 garlic cloves, peeled
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 teaspoon black peppercorns
4 small hot chili peppers
1 teaspoon minced fresh gingerroot
1/4 teaspoon saffron threads
1/2 teaspoon ground cumin seeds
1/2 cup olive oil
2 teaspoons paprika
3 chopped green onions
2 medium tomatoes, chopped
1/3 cup chicken stock
1/2 cup burgundy
1 tablespoon chopped fresh cilantro
Garnish: lemon wedges

Wash the chicken parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowly pound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste. Spread the mixture evenly over the chicken parts, lifting the chicken pieces to ensure distribution of the marinade to the bottom of the chicken parts. Sprinkle all parts with paprika. Cover and refrigerate overnight. If no mortar and pestle is available, execute the steps in a blender set on low speed until all the ingredients are coarsely chopped, then remove the canister, add the oil and shake or stir to break down the paste and blend the ingredients. In a preheated deep skillet, over low−to−medium heat, arrange marinated chicken pieces side by side and brown the chicken on all sides. Spread the chopped onions, chopped tomatoes, and drizzle the burgundy over the chicken parts. Cover and finish cooking on low heat for approximately 35 minutes. Remove from heat and sprinkle chopped cilantro on the chicken prior to serving.

Sancocho

2 tablespoons olive oil
5 garlic cloves, minced
1−1/2 pounds top round beef, cubed into 1−1/2−inch pieces
1/3 cup chopped yellow onions
1/3 cup chopped green pepper
1/3 cup chopped celery
1 teaspoon minced fresh ginger root
1 chili pepper; seeded and minced
5 sprigs of cilantro, chopped
1/4 teaspoon ground cumin
1 teaspoon pulverized rock salt
1/4 teaspoon ground white pepper
1/3 cup burgundy wine
4 medium tomatoes, cored and chopped
4 quarts beef stock
2 green bananas, peeled and slice into 1−inch pieces
1 yellow plantain, peeled and sliced into 1/2−inch pieces
1 medium sweet potato (1/2 pound), diced into 1−inch pieces
1/2 pound butternut squash, peeled and cubed into 1−inch pieces
3 medium new potatoes, scrubbed clean and quartered
1 large chayote, peeled, cored, and diced into 1−inch pieces
2 ears of white corn, cleaned and sliced into 6 parts each

In a preheated kettle over low−to−medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to clear. Fold in chopped pepper, celery, ginger root, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half.

Stir beef, then fold in all the remaining vegetables and beef stock. Continue to cook until meat is tender and the vegetables soft.

Blender Potato Pancakes

Ingredients:
2 cups potatoes, peeled and diced
2 eggs
1/4 cup flour, unsifted
1 tsp. salt

Directions:
In electric blender place 2 eggs, 1 teaspoon salt and 1 cup of the potatoes. Cover and blend at high speed for five seconds. Add the flour and remaining potatoes. Cover and blend until potatoes are grated/chopped.

Fry in hot oil until browned on both sides, turning once.
Makes 8 potato pancakes

Easy Potato Pancakes

Use instant potato flakes, instant onion flakes and frozen has brown potatoes to make these easy potato pancakes.

Ingredients:
Instant mashed potato flakes to make 1 c. mashed potatoes
1 1/2 tsp. instant minced onion
1 lb. frozen shredded potatoes, thawed
1 egg
2 tbsp. flour
1 tsp. baking powder
1 1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. shredded cheese of your choice

Directions:
Mix together the potato flakes and instant minced onion. Prepare the instant potatoes according to package directions EXCEPT substitute boiling water for milk. With a fork, separate shredded potatoes and blend into mashed potatoes. In a small bowl, whisk egg with remaining ingredients except cheese. Stir into mashed potato mixture. Drop 1/4 cup portions into lightly greased skillet and brown until golden on both sides, turning once.
 
Top with shredded cheese; cover skillet to melt cheese.
Makes 1 dozen potato pancakes

Mashed Potato Pancakes

Ingredients:
2 c. mashed potatoes
1 egg
3 tbsp. flour
Black pepper to taste

Directions:
Mix all ingredients to form a thick batter. Heat oil in skillet Drop spoonfuls of potato pancake batter into oil. Fry until golden brown.

Makes 4 - 6 potato pancakes

Potato Pancake Recipe with Meat

You can create a potato pancake recipe that is a meal in itself simply by adding some chopped or diced meat. This can be leftover ham, turkey, some sausage or whatever appeals to you. The recipe below calls for 1 1/2 cups of meat; use more or less as you desire.

Ingredients:
3 eggs, beaten
3 c. raw potatoes, grated
1 1/2 c. cooked chopped meat of your choice
1 tbsp. flour
1 1/2 tsp. salt

Directions:
Combine ingredients and fry until browned and cooked through.

Makes 10 - 12 small potato pancakes

Basic Potato Pancakes Recipe

Ingredients:
2 c. grated potatoes
2 or 3 eggs
3 tsp. grated onion
1 1/4 tsp. garlic salt
Pinch marjoram
1 1/2 tbsp. flour
Dash pepper

Directions:
Mix all ingredients together and fry in hot oil until browned on both sides.

Makes 6 - 8 potato pancakes