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Spanish Veal with Hot Peppers

This is a classic veal dish from Northwest Spain, and Southwest France. Serve with mashed potatoes and yellow squash.

1/4 cup olive oil
1 onion, sliced
1 clove garlic, chopped
4 green bell peppers, seeds and stems removed, finely chopped
2 red bell peppers, seeds and stems removed, finely chopped
1 1/2 pounds veal, thinly sliced and then cut into 1-inch pieces
1/4 to 1/2 cup Pepper Puree *
2 teaspoons freshly chopped thyme or 1 teaspoon dry
2 bay leaves
1 cup beef bouillon
Salt and pepper to taste

1) Using a large skillet, or sauté pan, heat the olive oil.
2) Sauté the onion and garlic for 5 minutes, then add the bell peppers and sauté for 5 more minutes, stirring occasionally.
3) Add the veal, Espelette Puree, thyme, and bay leaves, and sauté for 5 more minutes.
4) Add the bouillon, cover, reduce the heat, and simmer for about 30 minutes.
Remove the cover and continue cooking for 10 more minutes until the mixture thickens.
Add salt and pepper to taste.

* Use fresh Espelette Peppers, (a Mediterranean variety) or New Mexican Red Chiles, or even a bit hotter, with Chipotle, and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder.
Serves: 4 to 6

Chicken Adobo

Serving Size: 4

1 cups white vinegar
2 garlic cloves -- pressed
1 bay leaf
1 1/2 teaspoons whole peppercorns -- lightly crushed
1/2 cup reduced-sodium soy sauce
6 whole chicken legs -- cut into drumstick and thigh pieces
1 cups water
3 tablespoons canola oil

In a large glass baking dish, mix vinegar, garlic, bay leaf, peppercorns and soy sauce; add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator 1 hour.

Transfer chicken and its marinade to a large saucepan. Add water and heat to boiling over high heat. Cover, reduce heat to low and simmer 20 minutes. With tongs, transfer chicken to a plate to cool.

Boil cooking liquid until it is reduced to 1 cup, about 10 minutes. Let sauce cool and strain into a small saucepan. Skim off fat and reheat.

Pat chicken dry with paper towels. In a large skillet, heat oil over high heat until very hot. Brown chicken in batches, about 2 minutes per side. Transfer to a deep platter and pour hot sauce over chicken.