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Doublereed Archive - Posting 000062.txt from 2004/12
From: Oboeeee@-----.com
Subj: [DR-L] Quote of the Day
Date: Wed, 22 Dec 2004 22:21:55 -0500
Should you be interested in changing your menu a bit during this holiday=20
season, a different perspective on the traditional Christmas meal might be=20=
just=20
what you need. Instead of going through the motions this year of preparing=20
standard holiday dishes recycled from your mother=E2=80=99s recipe files, a=
dd a little=20
spice to your life with a traditional Latin American Christmas dinner.
Traditionally, turkey is the main course of a Latin American Christmas=20
dinner. Ceia de Natal is the typical Brazilian Christmas Turkey marinated i=
n=20
Cacha=C3=A7a, or light rum, with onions, garlic, tomatoes, lime juice, and=20=
other=20
spices. Should you not want to use the traditional Latino rum (Cacha=C3=A7a=
) for your=20
marinade, the bird can also be placed in chilmole, a dark, spicy sauce, and=
=20
common as a festival dish around Latin America. Stuffing fans can feast on=20
giblet and smoked oyster stuffing made out of farofa, apricots, raisins, ha=
rd=20
boiled eggs, and more.=20
Ceia de Natal (Brazilian Christmas Turkey)
One 12-pound turkey
Marinade:
2 cups Cacha=C3=A7a or light rum=20
2 medium onions, diced=20
6 cloves garlic, chopped=20
4 ripe tomatoes, diced=20
1 cup olive oil=20
2 bay leaves=20
1 cup fresh lime juice=20
=C2=BC cup grated lime zest =20
2 cups of water=20
=C2=BD cup chopped scallions=20
1 cup chopped parsley =20
In a large bowl, combine all the marinade ingredients and mix well. Place a=
=20
12-pound turkey in a roasting bag and cover it with the marinade. Close the=
=20
bag so that it has no air pockets, and let the turkey marinate overnight in=20=
=20
the refrigerator.
http://www.musicaperuana.com/mixdi7s6/huachix.mid =20
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