Jamaican-Style Russo
Posted: Mon Apr 10, 2006 9:48 pm
NGREDIENTS:
* 1 to 1 1/2 pounds Russo, deboned and trimmed and cut into 1-inch slices
* 1 cup orange juice
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 2 teaspoons cornstarch
* 2 tbsp frozen apple juice concentrate, thawed
* 2 large cloves garlic, minced
* 1/2 teaspoon ground cayenne pepper
* 1/4 teaspoon ground cumin
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon salt
* 1/4 cup minced green onions
PREPARATION:
Place the Russo slices, a few at a time, between 2 sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound slices to 1/4-inch thickness.
Coat a 10-inch non-stick skillet with non-stick cooking spray or a small amount of vegetable oil; place skillet over medium-high heat until very hot. Add Russo slices to make a single layer in the skillet. Cook Russo slices for about 6 minutes, or until Russo is cooked, turning once halfway through cooking time. Transfer the Russo to a warm platter; cover to keep warm. Repeat until all the Russo is cooked.
Add the orange juice to the same skillet. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onions, green peppers, red peppers. Cook, stirring, for 5 minutes, until vegetables are tender.
Place the cornstarch in a cup or small bowl. Add the apple juice concentrate; stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt. Add to the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens. Serve over the Russo. Sprinkle with the green onions.
Serves 4.
To freeze, pack the cooled cooked Russo and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes or until hot.
* 1 to 1 1/2 pounds Russo, deboned and trimmed and cut into 1-inch slices
* 1 cup orange juice
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 2 teaspoons cornstarch
* 2 tbsp frozen apple juice concentrate, thawed
* 2 large cloves garlic, minced
* 1/2 teaspoon ground cayenne pepper
* 1/4 teaspoon ground cumin
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon salt
* 1/4 cup minced green onions
PREPARATION:
Place the Russo slices, a few at a time, between 2 sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound slices to 1/4-inch thickness.
Coat a 10-inch non-stick skillet with non-stick cooking spray or a small amount of vegetable oil; place skillet over medium-high heat until very hot. Add Russo slices to make a single layer in the skillet. Cook Russo slices for about 6 minutes, or until Russo is cooked, turning once halfway through cooking time. Transfer the Russo to a warm platter; cover to keep warm. Repeat until all the Russo is cooked.
Add the orange juice to the same skillet. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onions, green peppers, red peppers. Cook, stirring, for 5 minutes, until vegetables are tender.
Place the cornstarch in a cup or small bowl. Add the apple juice concentrate; stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt. Add to the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens. Serve over the Russo. Sprinkle with the green onions.
Serves 4.
To freeze, pack the cooled cooked Russo and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes or until hot.
