today's recipes

[Gale in KY]

Tikin Xic
(6 servings)
6 pieces of fish fillet (grouper or any white fish)
18 oz achiote paste (recipe immediately following)
2 whole white onions, sliced
2 whole green peppers, sliced
3 tomatoes, sliced
6 epazote sprigs
6 banana leaves.
Serving suggestions:

Add a serving of mixed, fresh vegetables on the side of each plate.


Marinate the fillet with achiote for about 5 minutes. Put the fillet over the banana leaf, add epazote, onion, green pepper and tomato. Wrap and put it on the grill. Cook each side for 4 minutes. Serve with vegetable on the side.

Achiote Paste
(6 servings)
11 ounces lemon juice
6 ounces achiote
3 cloves garlic, minced
salt & pepper

Blend these ingredients together

[Gale in KY]

Pulpos En Escabeche (Octopus)
Ingredients:

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
chiles morrones, peppers
1 cup cooked peas
salt and pepper

Instructions:
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 lb 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, chiles, 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, chiles morrones, and peas. Drizzle the remaining olive oil over all and sprinkle with salt and pepper to taste.