Do�a Rossana Cooks Tamales

Doña Rossana cooks traditional Christmas Holiday meal- Tamales.

TAMALES

INGREDIENTS

10 lb Chicken drumsticks
8 lb Pork spare ribs
4 lb Italian sausages (15 cut in half after cooked)
10 cups of water
2 bay leaves
2 cups rice
3 cups white corn meal (masarepa)
1 lb Garbanzo beans
2 lb Calabaza (Spanish squash)
3 large carrots
26 prunes
26 green olives
26 capers
¼ lb parsley
1 lb wrapping paper for pasteles
String to tie the tamal
2 lb banana leaves
2 teaspoons cumin
¼ teaspoon saffron
¼ teaspoon yellow color
1 tablespoon achiote (annatto seeds)
3 tablespoons olive oil
1 lb white onions
1 large green pepper
1 large red pepper
1 lb Roman tomatoes
3 cloves garlic
1 sprig thyme
Fresh ground black pepper to taste


To make tamales all ingredients have to be pre-cooked.

The day before salt the meat, 2 tablespoons of salt for the chicken and 2 for the spare ribs.
Leave the garbanzo beans soaking in water in the refrigerator overnight.

Cook the garbanzo beans for two hours at low heat. In a large heavy pot boil the 10 cups of water with the bay leaves, add the chicken drumsticks, and cook them for 25 minutes at medium-high heat. Take the chicken out and let it stand aside. Cook the pork spare ribs in the chicken broth for 45 minutes. Take the ribs out, let them cool. Cook the Italian sausages for 25 minutes. Take them out, let them cool; cut them in half.
Save the pot with the broth, (discharge the bay leaves) to use it later.
Cook rice al dente. Cut the calabaza in cubes and cook it in 1 cup of water for 8 minutes.
Cook sliced carrots for 5 minutes.
Make sofrito: in a large pan heat 2 tablespoons of olive oil, add cut tomatoes, onions, red and green pepper, minced garlic, sprig of thyme, sprinkle salt and black pepper to taste. Cook it at medium-low heat for 12 minutes.
In a small pan heat 1 tablespoon of olive oil at low heat, add achiote, turn the heat off and let it stand for 10 minutes, discharge the achiote grains.

Boil the broth, lower the heat, very low, add the garbanzos, rice, calabaza, sofrito, and corn meal, stirring very gently, turn the heat off, add yellow color, cumin, saffron, and the colored oil from the achiote.

To wrap the tamales, place 1 sheet of paper, over the paper place 2 pieces of banana leaf, on top of the banana leaf place 5 ounces of the mixture, spreading it a bit, over the mixture place 1 drumstick, 1 piece of pork rib, ½ Italian sausage, 1 prune, 1 green olive, 1 caper, 1 slice of carrot, and a single sprig of parsley. On top of it place another 3 ounces of the mixture. Wrap the banana leaf, covering the tamal, then fold the paper, first at the center, then at the two ends, tie the tamal with the string.
Cook the tamales in a large pot. To keep the tamales dry, place a grill at the bottom of the pot, add 4 cups of water, fill the pot with tamales and cook for 1 hour at medium-high heat.

26 tamales of 20 ounces
Preparation and cooking time 6+ hours.

Episode 5 Embueltos de Coco

Doña Rossana Cooks Embueltos de Coco.
Music- Internet Archive.


Embueltos de Coco Ingredients

1 '/2 lb. white hominy corn
1 coconut
2 tablespoons anise 1 shot aguardiente1 cup white sugar
1 stick softened butter
1 teaspoon salt
8 cups water (5 to cook the corn and 3 to cook the embueltos)
'/2 lb. parchment paper (papel para embolver pastels)

With a wine opener, open one of the three holes of the coconut to take the water out (you can drink the water; it's sweet and refreshing).
Preheat the oven at 375, place the coconut on a cookie sheet, and bake for 20 minutes. Take it out, the coconut shell must be cracked, let it cool. With a hammer or something heavy hit the coconut to make the shell come loose. With the help of a potato peeler, peel the hard, brown skin, cut the coconut meat in small pieces and grind it. Wash the corn and leave it in 5 cups of water overnight in the refrigerator.
Cook corn for 20 minutes at low heat, when all the water is dry, take the corn out of the
pot, let it cool for 1/2 hour and grind it.
Mix anise seed with aguardiente, let it soak for '/2 hour.
Mix coconut with dough, add sugar, salt, butter, and anise with aguardiente. Mix
everything very well.
Drop four tablespoons of the mixture on a sheet of paper and folding the paper at the
center first and then at the two ends wrap the embuelto and tie it with the string.
To cook the embueltos, place 3 cups of water and a grill to keep the embueltos from
touching the water. Cook for 1 hour at low heat.

Doña Rossana's Kitchen Promo Episode #4

Doña Rossana cooks Sancocho, a Colombian soup made with plantain, yuca, chicken and vegetables. Music "LaSonora Dinamita Cumbias Colombianasmix" at Internet Archive.

Episode 4 Sancocho

Doña Rossana cooks sancocho, a Colombian soup made of plantain, chicken and vegetables.

SANCOCHO (SOUP)

prep and cook 60 minutes (Makes 10 servings)

1 whole chicken (about 3 lbs)
1 1/2 tablespoon salt
1 bay leaf
8 cups water
4 green plantains
4 potatoes (1 1/2 lbs)
4 pieces yucca (1 1/2 lbs)

1 tablespoon olive oil
1 small tomato
1 small onion
2 cloves garlic, minced
1/2 green pepper
1/2 red pepper
1 sprig thyme
1/4 teaspoon cumin
1/4 teaspoon saffron
1/4 teaspoon Badia yellow powder food coloring
1/4 cup chopped fresh cilantro


Cut the chicken. In a heavy large caldero place the chicken, sprinkle with 1 1/4 tablespoon salt add 4 cups water and a bay leaf. Cook it for 20 minutes at medium heat.
Peel the plantains and using both hands give a twist make like 4 pieces and then try to make smaller pieces. Place the plantains in 4 cups of water, when the chicken is cooked add the plantains with the water. Let it cook for 10 minutes. Peel the potatoes, cut yucca and potatoes in small pieces, add to the pot. Let it cook for 10 minutes.

In a nonstick pan make sofrito. Heat 1 tablespoon olive oil over low heat, add chopped tomato, onion, green pepper, red pepper, minced garlic and a sprig of thyme, sprinkle with 1/4 tablespoon salt. Let it cook for 10 minutes. Turn the heat off, add cumin, saffron, and yellow color. When sofrito is ready, add it to the pot, stir mix all the ingredients. Let it cook for an additional 5 minutes, turn the heat off, add cilantro.

Doña Rossana's Kitchen Promo Episode #3

Doña Rossana cooks Arroz con Pollo.

Episode 3 Arroz con Pollo

Doña Rossana cooks arroz con pollo.
Music "Cumbias Colombianas Viejitas" at Internet Archive.


ARROZ CON POLLO

INGREDIENTS

1 WHOLE CHICKEN ( ABOUT 5 POUND)
2 CUPS RICE
3 CUPS WATER
2 TABLESPOON OLIVE OIL
1 TABLESPOON SALT
1 MEDIUM ONION
1 CLOVE GARLIC, MINCED
1 TEASPOON LEMON JUICE
1 TOMATO
1/2 RED PEPPER
1/2 GREEN PEPPER
1/4 CUP GREEN OLIVES
1 TEASPOON CAPERS
1 SPRIG THYME
1/2 CUP GREEN PEAS
1/2 CUP DICED CARROTS
1/4 TEASPOON CUMIN
1/4 TEASPOON SAFFRON
1/4 TEASPOON YELLOW COLORING

CUT THE CHICKEN, SEPARATE DRUMSTICKS, THIGHS, WINGS, BREAST. SPRINKLE IT WITH 1/2 TABLESPOON SALT. IN A NONSTICK POT, HEAT 1 AND 1/4 TABLESPOON OLIVE OIL , ADD THE CHICKEN AND LET IT COOK AT LOW HEAT FOR ABOUT 20 MINUTES.IN A SEPARATE POT (CALDERO), COOK THE REMAINING CHICKEN (BREAST BONES, RIBS,AND BACK) WITH 3 CUPS OF WATER AND 1/4 TABLESPOON OF SALT. LET IT COOK FOR 20 MINUTES.REMOVE THE CHICKEN FROM THE OIL, (SAVE THE POT WITH THE OIL TO USE IT LATER). USING TWO FORKS SEPARATE THE MEAT FROM THE BONES.ADD TO THE POT WITH THE OIL TOMATO, ONION, RED AND GREEN PEPPER, GREEN OLIVES, ALL CUT IN SMALL PIECES, ALSO ADD CAPERS, LEMON JUICE, MINCED GARLIC, SPRIG OF THYME, AND 1/2 TABLESPOON OF OLIVE OIL, SPRINKLE IT WITH THE REMAINING 1/4 TABLESPOON OF SALT. COOK IT FOR 10 MINUTES AT LOW HEAT. ADD CHICKEN BROTH, WASHED RICE, SHREDDED CHICKEN, PEAS, CARROTS, CUMIN, SAFFRON, YELLOW COLORING, AND THE REMAINING 1/4 TABLESPOON OF OLIVE OIL. STIR IT GENTLY, LET IT COOK AT MEDIUM HEAT UNTIL THE LIQUID IS DRIED. COVER THE POT WITH A PAPER TOWEL AND THE LID, LET IT COOK FOR 15 MINUTES AT LOW HEAT.

Doña Rossana's Kitchen Episode #2 Promo

Doña Rossana cooks tostones, or fried plantains.

Episode #2 Tostones

Doña Rossana cooks tostones (fried plantains.)


TOSTONES

3 GREEN PLANTAINS
1 CUP OIL ( CORN OIL )
2 TEASPOONS SALT
1 CUP WATER

PEEL THE PLANTAINS AND CUT THEM INTO 1.5 INCH ROUNDS. HEAT THE OIL TO MEDIUM TEMPERATURE, TEST IT WITH THE HANDLE OF A WOODEN SPOON. WHEN THE OIL STARTS BUBBLING IT IS READY TO THROW THE PIECES OF PLANTAIN IN. WHEN THEY TURN GOLDEN COLOR, TURN THEM. IN A SEPARATE POT, WARM THE CUP OF WATER WITH ONE TEASPOON OF SALT. TAKE THE GOLDEN PLANTAINS OUT OF THE OIL AND PUT THEM INTO THE SALTED, WARM WATER,SOAKING THEM FOR A SECOND, TAKE THEM OUT TO BE PRESSED, THEN PUT THEM BACK INTO THE OIL, LET THEM FRY FOR ABOUT THREE MINUTES, TAKE THEM OUT, SPRINKLE SOME SALT.

Episode #1 Promo

Dona Rossana cooks arroz con gandules.

Episode 1 Arroz con Gandules

Dona Rossana cooks arroz con gandules.


ARROZ CON GANDULES

3 LBS PORK SPARE RIBS
2 CUPS RICE
1 LB FROZEN GANDULES
3 CUPS WATER
3 TBL.OIL
1 BAY LEAF
1 GRAPE LEAF
1 TBL. SALT
1 GREEN PEPPER
1 RED PEPPER
HALF CUP ONION
1 CLOVE GARLIC
1 TOMATO
QT. CUP GREEN OLIVES
1 TSP. CAPERS
1 SPRIG OF THYME
1 PINCH OF CUMIN
1 PINCH OF SAFFRON

IN A NON-STICK POT MARINATE THE RIBS WITH SALT, 1 QT. CUP OF WINE, 1 QT. CUP OF WATER, 1 TBLSPOON OF OIL, BAY LEAF, GRAPE LEAF. LET IT STAND FOR ABOUT HALF HOUR. IN A SEPARATE POT COOK THE GANDULES WITH 1 CUP WATER AND 1 TEASPOON OF SALT FOR 10 MINUTES.
IN A SMALL PAN HEAT 1 TBLSPOON OF OIL AT LOW HEAT, REMOVE IT FROM THE HEAT AND ADD THE ACHIOTE. DON'T LET IT BURN. TO MAKE THE SOFRITO, CUT IN SMALL PIECES THE TOMATO, ONION, GREEN PEPPER , RED PEPPER, GREEN OLIVES, GARLIC. ADD THE SPRIG OF THYME AND CAPERS. COOK THE RIBS AT LOW HEAT, STIRRING THEM AS THEY START LOSING THE RED COLOR, COVER THE POT AND LET IT COOK FOR 50 MINUTES. THEN, ADD THE COLORED OIL FROM THE ACHIOTE, MOVE THE RIBS TO ONE SIDE OF THE POT. BY THIS TIME ALL THE LIQUID IS DRIED, ADD THE SOFRITO STIRING IT VERY SLOW , LET IT COOK FOR 10 MINUTES. MIX THE SOFRITO WITH THE RIBS. ADD THE GANDULES WITH THE WATER WHERE THEY WERE COOKED PLUS THE REST OF THE WATER. WASH THE RICE , ADD IT TO THE BOILING POT, ADD THE CUMIN AND SAFFRON. MIX IT VERY GENTLE, LOWER THE HEAT, COVER THE POT AND LET IT COOK FOR 15 MINUTES.