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Mango Chile Chicken

3/29/2021

 
  • 1 lb chicken, legs or thighs best
  • 4 dried mango slices
  • 1-4 tbs chile powder
  • garlic
  • onions, sliced thick

  1. Crush or blend mango - easier if frozen
  2. Combine with chili powder and olive oil and rub into chicken
  3. Saute onions and garlic in hot oil with salt
  4. Place chicken on top of onions and bake for 30-40 minutes at 375

I used a blend of ghost peppers so used only a tbs 

Spicy Carrot Fries

3/29/2021

 
  • 2 lb carrots, peeled and sliced
  • 2 tbs oil
  • salt & pepper
  • chili powder
  • garlic powder
  • cumin
  • ​onion powder
  • ginger
  • cilantro
  • pumpkin seeds

  1. Toss carrots in seasoning and oil
  2. Bake for 20 minutes at 400

Bistec Encebollado

3/27/2021

 
Cooked dinner over video chat with Jony!
Puerto Rican
  • 1 thin cut steak
  • 1 medium white onion per steak, sliced
  • ​garlic salt (3 parts salt, 1 part garlic powder
  • 1 lime

  1. Rub garlic powder into steaks; ideally an hour to overnight before cooking
  2. Saute onions in hot oil until they begin to brown
  3. Place steak(s) on top of onions and flip when it begins to change color on the edges
  4. Squeeze lime onto dish while cooking
  5. Serve with rice

Maduros

3/26/2021

 
  • oil
  • ripe plantains

  1. Cut plantains in half then sliced diagonally 
  2. Fry in enough oil to keep damp
  3. Add oil as it is absorbed by the plantains 
  4. Cook until golden on all sides
  5. Serve warm alone or with melted cheese

Massaman Curry

3/2/2021

 
Thai
  • 1 lb short ribs or other protein
  • 3 1/2 cup coconut milk
  • 5-6 tbs massaman paste (below)
  • 2-3 tbs fish sauce
  • 3 tbs palm sugar, chopped
  • ​3 tbs tamarind juice
  • 1 large white-flesh sweet potato, chunks
  • small onion, chopped
  • 1/4 cup roasted peanuts

  1. In one pot, heat oil very hot and brown protein
  2. Add 1/2 cup of coconut milk and enough milk to submerge protein 
  3. Stir in 1 tbs curry paste, 1 tbs fish sauce, and bring to simmer

  4. In other pot, bring 1 cup coconut milk to a boil and reduce 
  5. Saute remaining curry paste in milk until oil starts to sizzle around edges, stirring constantly
  6. Stir in remaining 2 cup coconut milk to dissolve paste 
  7. Stir in fish sauce, palm sugar and tamarind
  8. Add protein, onion, potato, and peanuts to the curry
  9. Add cooking liquid to the curry 
  10. Gently simmer until potatoes are tender 
  11. Adjust seasoning with fish sauce, sugar or tamarind and serve with jasmine rice
Curry Paste:
  • ​1 tsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • 1/4 tsp white peppercorns
  • 3/4 tsp cinnamon, ground
  • 1/4 tsp cloves, ground
  • 1/8 tsp nutmeg, ground
  • 1/4 tsp cardamom, ground​
  • mild red chilies, dried & deseeded
  • 1 tsp salt
  • 1/4 cup shallots, chopped
  • 1/6 cup lemongrass (bottom), chopped
  • 1/8 cup galangal, chopped
  • 2 cilantro roots
  • 2 tbs garlic, chopped
  • 1 tsp fermented shrimp paste (gapi)

Chorizo Paella

2/20/2021

 
  • 8 oz chorizo 
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, chopped
  • 1/4 cup dry white wine
  • 1 cup bomba or arborio rice
  • 1 pinch saffron threads
  • 1 tsp smoked paprika
  • ​1 tsp turmeric
  • ​1 bay leaf
  • 1 can fire roasted tomatoes
  • 2 cups chicken stock
  • fresh flat-leafed parsley, chopped

  1. Brown chorizo
  2. Cook onion, peppers, and garlic until tender
  3. Deglaze pan with wine
  4. Stir in rice, paprika, saffron, turmeric, and bay leaf
  5. Add tomatoes and chicken stock and bring to a boil
  6. Simmer for about 20 minutes, stirring occasionally until rice is tender and liquid is gone
  7. Top with parsley and serve with lemon

Bathing Rama

2/19/2021

 
From Hot Thai Kitchen 
Thai 
  • chicken or pork, thinly sliced
  • 1 tbs fish sauce
  • 3 tbs water
  • 2 tsp oil
  • 2 tbs cornstarch
  • 2 tbs red curry paste
  • 1 1/2 cup coconut milk, separated
  • ​2 tbs palm sugar, chopped
  • 1-2 tsp fish sauce
  • 2-3 tbs tamarind juice
  • 1/3 cup roasted peanuts
  • 1 1/2 tbs toasted white sesame seeds
  • leafy green vegetables

  1. Toss meat in fish sauce, water, oil, and cornstarch and marinade for at least 20 minutes
  2. Roast peanuts at 350 for 13-18 minutes, removing once they begin to darken
  3. Toast sesame seeds in dry pan over medium high heat until golden
  4. Thicken 1/2 cup coconut milk over medium heat
  5. Stir in curry paste until sizzling
  6. Add 1 cup coconut milk, fish sauce, sugar, and tamarind
  7. Bring to simmer
  8. Blitz or crush peanuts and sesame seeds and stir into sauce
  9. Blanch vegetables for 15-20 seconds in boiling water with oil
  10. Blanch meat for 20-30 seconds, swirling to separate the pieces
  11. Serve with rice, top vegetables with meat and then sauce
  12. Garnish with sesame seeds and/or crushed peanuts

Bourguignon

2/16/2021

 
French
  • 1 lb boneless beef chuck, 1-1/2-inch pieces
  • ​​1 cup pancetta or bacon
  • 1 medium yellow onions, chopped
  • 3 cloves garlic, smashed
  • 1 tbs balsamic vinegar
  • 1 tbs tomato paste
  • 1 tbs flour
  • 2 cups dry red wine
  • ​​​1 cups beef broth
  • 1 bay leaf
  • dash thyme
  • 1/2 tsp sugar
  • 2 carrots, sliced
  • 1/2 lb potatoes, cut in half
  • 2 tbs butter
  • mushrooms

  1. Season and brown beef and bacon in batches; set aside
  2. Saute onions and garlic in balsamic vinegar for 5 minutes
  3. Cook in tomato paste and return beef to pan
  4. Stir in flour until dissolved
  5. Deglaze with liquids and add bay leaf, thyme, and sugar
  6. Bring to a boil and add carrots and potatoes
  7. Cover and braise for 2 hours at 325
  8. Cook bacon in butter for 5-10 minutes and add to pot
  9. Simmer 10 more minutes, adjust seasoning, and serve with parsley

Red Curry Noodles

2/3/2021

 
Thai
  • 3 garlic cloves, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 lb chicken, cut into cubes
  • 3 tbs red curry paste
  • 1 tbs freshly grated ginger
  • 2 cups chicken broth
  • 2-3 cups coconut milk
  • ​8 oz rice noodles
  • 1 tbs fish sauce
  • 2 tsp brown sugar
  • 3 green onions, thinly sliced
  • fresh cilantro leaves
  • fresh basil leaves
  • 2 tbs lime juice

  1. Stir fry garlic, onion, and pepper, and season
  2. Brown chicken
  3. Stir in red curry paste and ginger until fragrant
  4. Stir in broth and coconut milk, scraping any browned bits from the bottom of the pot
  5. Bring to a boil and stir in  noodles, fish sauce and sugar
  6. Cook about 5 minutes, until noodles are tender
  7. Stir in green onions, cilantro, basil, and lime juice

Feijoada

2/1/2021

 
Brazilian 
  • 1 pound dry black beans
  • 1 pound short ribs
  • 8 oz hard sausage, sliced
  • 1/2 pound smoked chorizo
  • ​3 slices bacon
  • 1 onion, chopped
  • 1 head garlic, chopped
  • ​3 tomatoes, diced
  • 3 bay leaves
  • 1/2 orange

  1. Brown meats in batches
  2. Saute onions and garlic until fragrant and season
  3. Add all ingredients (drain beans) and enough water to cover
  4. Simmer 2 to 2.5 hours
  5. Serve with farofa and orange slice
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