Archive for October, 2011

Roasted Chicken with Tuscan Sauce, Fried Polenta and Balsamic Peppers

October 14, 2011

Roasted Chicken from a roadside vendor is one of the true delights of living in Puerto Rico.  There is so much love put in these tender, juicy birds roasted on the spit.  The local rub used is made with Sazon (available in spice isles of better supermarkets or Latin markets), a close relative of adobo.  You literally can smell these delicious birds roasting from a block down the road and start salivating while pulling over to the truck.  I couldn’t buy and roast a bird as cheaply as I can buy one of these roadside babies.

Remove the skin of the chicken if you must and top it with a quick Tuscan sauce and shaved Parmesan.  Polenta triangles sauteed  in butter and garlic provide the starch and sauteed aje dulces chiles (or bell peppers) with a drizzle of Balsamic vinegar lend a bit of crunch.  The polenta and Tuscan sauce may be prepared up to 2 days ahead.  This is light fare for a week-night dinner you and your family will love.  read more

Momma’s Batter Dilly Bread

October 14, 2011

This Iron Chef Challenge is sponsored by Red Star, the yeast you can depend on.  Red Star Yeast has a proven track record in performance for the homemaker who loves to bake and professional bakeries world-wide.  The winning blog post will win “The Kneaded Loaf” recipe book, a Red Star “I
love to Knead” apron, a bread pan, oven mitts, thermometer and of course Red Star Yeast!!!

The winner will be announced September 26th at http://www.alattewithotta.blogspot.com. Judging the recipes will be Kelly Olson, Consumer Relations for Red Star Yeast.  Big thanks to Red Star Yeast for
sponsoring this event! Be sure to check them out on facebook and twitter (@RedStarYeast).

My mother gave me this recipe back in 1970.  Its one of those no-knead batter breads with super easy instructions for the novice bread-baker.  The crumb is moist and dense like a sourdough and perfect for sandwiches but of-course its the best right out of the oven slathered with butter.  It goes well with tomato or chicken soup and can spruce up a Sunday dinner as well.   read more