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Greek Octopus Stew

5/15/2021

 
Greek
  • 1 lb octopus, cut into bite sized pieces
  • 2 tbs olive oil
  • 5 shallots, halved and layers separated
  • 3 cloves garlic, thinly sliced
  • 1 small can olives, pitted and sliced
  • 2 bay leaves
  • ​2 tbs balsamic vinegar
  • pepper
  • 1 pinches chili flakes
  • 1 tablespoon(s) honey
  • spring onions, to serve
  • coriander
  1. Caramelize shallots in very hot oil, 3-4 minutes
  2. Saute garlic and stir in octopus, 4-5 minutes
  3. Add olives, balsamic, chili, flakes, honey, and pepper
  4. Stir to combine and lower heat
  5. Cover and simmer 45-60 minutes to desired octopus tenderness
  6. Finish uncovered if too liquidy

Don't add extra liquid or salt to octopus.  I added mushrooms because it sounds nice.

Sticky Barbecued Beef Ribs

5/6/2021

 
Tim Love recipe
  • 2 tbs olive oil
  • 1 large celery rib, chopped
  • 1 carrot, chopped
  • 1 small onion, chopped
  • 3 ancho chiles—seeded & diced
  • 2 cups chicken stock
  • 1/2 cup ketchup
  • 1/4 cup distilled white vinegar
  • 1/4 cup molasses
  • 1/4 cup dark brown sugar
  • 1/4 teaspoon dry mustard
  • hot sauce
  • chili powder
  • Salt Rack of 6 ribs, at room temperature
  1. In a large saucepan, heat the olive oil until shimmering.
  2. Add celery, carrot, onion and cook over moderate heat until lightly browned, about 10 minutes.
  3. Add the anchos and cook until fragrant, about 2 minutes.
  4. Add stock, ketchup, vinegar, molasses, sugar, mustard, and hot sauce or chili powder to taste
  5. Simmer over moderate heat until  reduced to about 3 cups, about 30 minutes.
  6. Transfer the mixture to a blender and puree until smooth
  7. Return to saucepan and simmer until thickened and reduced to 2 3/4 cups, about 5 minutes
  8. Season
  9. Light a grill. Cut in between the bones to separate the rack into individual ribs
  10. Grill the ribs over moderate heat, turning until crusty and sizzling, about 10 minutes
  11. Brush generously with the barbecue sauce and grill, turning until deeply glazed, about 5 minutes
  12. Serve the ribs, passing the extra sauce on the side

Seco de Borrego

4/28/2021

 
Ecuadorian 
  • 1 lbs lamb meat, cut in large chunks
  • 3 garlic cloves
  • 1/4 tbs cumin
  • 1/4 tsp ground mustard
  • 1/4 tsp ground coriander
  • Couple of sprigs of fresh parsley cilantro and oregano
  • 1 small white onion, chopped
  • 1 tomato peeled and seeded
  • 1 bell peppers chopped in large chunks
  • 1/4 tsp achiote annatto powder
  • 1/4 tsp chili powder
  • 3 cups beer
  • 1/4 cup white wine
  • Juice from 1 whole naranjilla
  • 1 tbs grated panela or piloncillo or brown sugar
  • 1/2 tbs finely chopped cilantro parsley or oregano
  • Salt and pepper
  1. Blend together red onion, garlic, cumin, mustard, coriander, herbs, salt, pepper, and beer
  2. Marinate lamb for several hours
  3. Blend together onion, tomato, and peppers to mince
  4. Saute in hot oil with achiote and chili powder
  5. And lamb and let brown
  6. Stir in panela, beer, wine, juice and bring to boil
  7. Reduce heat and simmer for about 3 1/2 hours
  8. Adjust seasoning as needed
  9. Sprinkle with herbs and serve with rice, yuca, avocado, and hot sauce

Peruvian Roast Chicken

4/18/2021

 
Peruvian 
Marinade:
  • 6 garlic cloves, chopped
  • 1 tbs cumin
  • 2 tsp paprika 
  • 1 tsp dried oregano
  • 1 tsp freshly ground black pepper
  • 2 tsp salt
  • 2 limes, juiced
  • 1 tbs olive oil
  • 1 tbs soy sauce
  • 1/2 tbs chili paste or powder, such as aji amarillo
  • 4 lb whole chicken

​Green Sauce:
  • 1 cup cilantro leaves
  • 2 garlic cloves, chopped
  • 1 - 2 limes, juiced
  • 1/3 cup mayonnaise
  • 1/2 tsp salt
  • 1-4 jalapenos (to taste), chopped
  • 1/2 tbs chili paste, to taste
  • 2 tbs olive oil
  1. Combine all marinade ingredients with whisk or blender
  2. Pat dry bird with paper towel and use fingers to loosen skin from chicken
  3. Distribute 2/3 marinade between the skin and the meat of the chicken 
  4. Rub remaining marinade into skin of chicken
  5. Marinade overnight
  6. To spatchcock remove back bone with kitchen sheers, splay out, and press down to flatted
  7. (optional) Squeeze additional lime juice over chicken
  8. Salt chicken
  9. Roast at 400 degrees
  10. Every 20 minutes, remove chicken from oven to baste with pan juices
  11. Cook about 50 min, until golden, reaches internal temp of 165, and juices run clear when stabbing thigh with a fork
  12. Blend together green sauce ingredients, olive oil last, and refrigerate until ready to serve
  13. Carve chicken and serve with green sauce and limes

Chicken a la Plancha

4/13/2021

 
Ecuadorian
  • 2 small oranges juiced
  • 1 lime, juiced
  • 4-5 garlic cloves, crushed
  • 1 tbs oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbs olive or avocado oil
  • 1 tsp cumin
  • 1 lb chicken
  • limes
  • cilantro
  • avocado
  1. Mix together ingredients through cumin and marinade chicken overnight
  2. Butterfly chicken and tenderize with meat mallet
  3. Heat pan to high heat and grill chicken on each side for 5 minutes
  4. Plate and drizzle with lime and cilantro
  5. Boil marinade to reduce and add onion and avocado
  6. Top chicken with sauce

Majado de Verde

4/12/2021

 
Ecuadorian 
  • 2 green plantains, peeled and chunked
  • 1 small white onion, diced
  • 1/2 garlic bulb, crushed
  • 1/2 tsp achiote or annatto 
  1. Boil plantains 30 minutes, until soft
  2. Smash to consistency of small chunks 
  3. Refrito:  Saute onion, garlic, and seasoning in hot butter or oil until soft and translucent 
  4. Cook in plantains for 5-10 minutes, stirring occasionally 
  5. Season more if needed
  6. Serve with fried egg, avocado, cotija, etc 

​Achiote can be substituted with turmeric and paprika

Reverse Sear Steak

4/6/2021

 
Steak Rub:
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp turmeric
  • 1/4 tsp coriander​
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp salt
  1. Set steaks out until room temperature
  2. Pat dry and rub seasoning in
  3. Bake 30 minutes at 200 degrees or Sous Vide 1 hour at 130 degrees
  4. Pre-heat cast iron on high with high smoke point oil
  5. Add butter and steaks to pan at the same time and sear for 30-45 seconds on each side
Picture

Ensopa de Camerao

4/1/2021

 
Brazilian
  • 1 onion, finely diced
  • 1 bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 lb shrimp
  • 1 can coconut milk
  • 1/4 cup cashew milk
  • ​​1/2 tbs tomato paste
  • 1 tsp ginger
  • 1 tsp paprika
  • 1 lb shrimp
  • 1 lime, juiced
  • cilantro, parsley, or basil
  1. Saute onions and peppers in hot oil until translucent
  2. Cook in garlic until soft
  3. Stir in tomatoes and cook for a few minutes
  4. Move ingredients to side and cook shrimp until color changes on both sides
  5. Remove shrimp from pan
  6. Add milks, tomato paste, paprika, ginger, and season
  7. Simmer uncovered 10-12 minutes
  8. Add shrimp back to pan for 3-5 minutes
  9. Remove from heat and stir in juice and herbs
  10. Serve with rice or thick crusted bread

You can make this into a more smooth soup by pouring the sauce into a blender after cooking the tomatoes, adding the remaining ingredients, then returning it back to the pan to simmer.

Galinhada

3/31/2021

 
Brazilian 
  • 1 lb chicken
  • salt & pepper
  • ground cumin
  • 1/2 cup hot water
  • 5 saffron threads
  • 1 white onion, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • ​1 cups rice, soaked in hot water
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 tbs tomato paste
  • 1 bay leaf
  • 1 can diced tomatoes, drained
  • 1/2 lemon
  • 2 tbs green onions, chopped
  1. Rub seasoning into chicken and let rest at room temperature
  2. Soak saffron in hot water
  3. Brown chicken on all sides; set aside
  4. Saute onions and peppers until soft
  5. Cook in garlic until frgrant 
  6. Saute rice for 1-2 minutes, stirring
  7. Deglaze with wine and allow to evaporate
  8. Stir in steeped saffron, broth, tomato, paste, and bay leaf
  9. Bring to a boil, place chicken on top and let cook until rice is al dente
  10. Cook in tomatoes
  11. Squeeze lemon on top and add green onions before serving

Pipian Verde Salmon

3/30/2021

 
Mexican 
  1. Lightly brush salmon with egg whites and season
  2. Press to coat in half of pumpkin seeds
  3. Place crusted side down into hot oil and bake for 3 minutes at 350
  4. Flip and cook for another 3 minutes
  5. Heat remaining pumpkin seeds with salsa to make pipian sauce
  6. Plate salmon on top of plate of sauce
  • 1 cups pumpkin seeds, roasted and crushed
  • 1-2 cups salsa verde
  • 1 lb salmon
  • 1 large egg white, lightly beaten
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