"Recipes from the Chef's Kitchen"

Taberna del Alabardero

classic spanish cuisine

Chef Josu Zubikarai
1776 "I" st. N.W.
Washington, D.C. 20006
1-202-429-2200

Lindsey Gustin and Josu Zubikarai

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Fresh Grouper with Clams and Shrimp
in a fresh Garlic and Parsley Sauce

Ingredients for six persons:
1)   2 1/2 lbs. Grouper in filets (clean)
2)   18 Clams little necks
3)   18 small Shrimp
4)   3 chopped Garlic Teeth
5)   1/3 cup of chopped Parsley
6)   2 oz. Flour
7)   8 oz. Fish Stock
8)   3 oz. Olive Oil
9)   Salt and Pepper

Preparation:
1)   Heat up a saute or casserole and add olive oil
       and garlic.
2)   When the garlic browns, add half amount of
       parsley and sauteed breaded grouper with flour.
       Turn around the grouper.
3)   Next add clams, shrimps, stock and the rest of
       the parsley.
4)   Cook all together with slow flame for about 5
       minutes.

Note:
If clams do not open after 5 minutes, remove from
heat and open clams on the side.

Garlic Chicken

Ingredients for six persons:
1)   4 lb. Chicken
2)   1 Garlic Head
3)   Olive Oil
4)   Salt and Pepper
5)   White Wine

Preparation:
1)   Cut chicken into small pieces to fit in a medium
       saucepan.
2)   Peel garlic and then smash with the side of
       a large knife.
3)   Pour olive oil in a medium saucepan on medium
       heat, and while it's heating add salt and pepper
       to chicken and set chicken aside.
4)   Once the oil has heated to a mild boil, place
       chicken in saucepan and stir occasionally until
       it is lightly browned.
5)   Reduce to low heat and add garlic.  When garlic
       has lightly browned, add white wine and simmer
       until wine disappears leaving only the olive oil.

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