Anchovy Olives

Anchovy Stuffed Olives
Aceitunas Rellenas

7 1/2 oz pitted olives, canned
3/4 oz anchovy fillets, canned, cut in small pieces
1 pimentos, canned, chopped
1 clove garlic, minced
1/3 cup wine vinegar
1 Tbsp olive oil
oil from anchovies
1/4 cup parsley, minced

Drain olives and stuff with the anchovy fillets.  Combine the other
ingredients, except parsley; pour over the olives and marinate
over-night. Mix in parsley half an hour before serving.  If the
idea of stuffing the olives throws you, don't do it.  Simply add
the anchovies to the marinade and pour over the olives. These will
keep for a week or more if parsley is added just before serving.

Bon Appétit!

Almond Wings

Sesame Almond Chicken Wings
Yield: 6 servings

1 Tbsp light soy sauce
1 Tbsp Chinese rice wine or dry sherry
1/2 tsp ginger, freshly grated
2 egg whites, beaten

2 Tbsp ground almonds
2 Tbsp rice flour
2 Tbsp cornstarch
1/2 Tbsp wheat flour
2 Tbsp sesame seeds
4 cup peanut oil for deep-frying

Cut each of the wings into 3 logical pieces, setting the wing tips
aside for soup stock. Prepare the marinade and soak the wing pieces
in this for 15 minutes. In the meantime, blend the coating mixture
and heat the oil. Drain the marinade from the wings and dip each
in the egg whites. Then dredge in the coating mixture. Deep fry at
360 degrees until each piece is golden brown, about 5 minutes.

Bon Appétit!

Serve hot with dipping sauce.

Almond Potatoes

Baby Potatoes Coated With Almonds

3 lb baby new potatoes
2 Tbsp almond oil
2 jalapeno peppers, seeded and minced
2 Tbsp grated ginger
1/2 cup powdered almonds
2 Tbsp cilantro, minced
1 salt and pepper
1 lemon juice

Steam potatoes till just tender, about 15 minutes. Set them aside.
Combine oil, peppers, ginger, almonds and cilantro in a large bowl.
Add potatoes and toss till well coated. Season with salt and pepper
and sprinkle with lemon juice. Spear potatoes with cocktail sticks;
arrange on a platter. Serve hot, or keep warm in a 250F oven for
up to 30 minutes.

Note: To powder almonds, place blanched almonds in a food processor
and pulse until they are reduced to a powder.

Bon Appétit!