Chalau Recipes

CHALAU

Steps:

• Heat 1/2 cup of oil in a large heavy skillet over medium-low heat. Add onion, and fry gently until transparent. Increase heat to medium, and add garlic and stew meat. Cook, stirring frequently, until meat is browned on the outside. Pour in the water, and season with salt, pepper, cayenne pepper and cumin. Bring to a simmer, and reduce heat to low. Cover the pan, and continue cooking for 1 1/2 to 2 hours.
• Heat 1/4 cup of oil in a large saucepan over medium-high heat. Add rice, and cook, stirring frequently for 5 minutes. Add 6 cups water, and bring to a boil. Reduce heat to low, and cook loosely covered for about 30 minutes, or until rice is tender.
• Add spinach and cilantro to the meat mixture, and cook for another 10 to 15 minutes. Mound the rice on a platter, and spoon some of the lamb stew over. Put remaining stew in a separate serving bowl.

SHRIMP CHILAU (SHRIMP CREOLE-STYLE)

Steps:

• Rinse the shrimp, remove the shells and reserve the meat and shells separately. Put the tomatoes in a pan and season with the cloves, paprika, salt, black and cayenne peppers and Worcestershire sauce. Add the shrimp shells. Bring the liquid to a simmer, cover the pan and simmer 15 minutes. Press the liquid through a strainer and reserve.
• Chop the green peppers, celery and onions. Heat the olive oil in a skillet over medium heat and saute the peppers, onions and garlic about five minutes. Add the tomatoes and cook 10 minutes more, or until the mixture is slightly thick.
• In a separate pan, saute the shrimp quickly in the butter, two to three minutes only. Add the shrimp to the tomato sauce, add the sliced lime and simmer two to three minutes more. Serve the shrimp with rice or fried plantains.

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.