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Pescado Encocado

3/28/2021

 
Ecuadorian 
  • 1 lb white fish, chunks
  • 2 tbs lime juice
  • 1 small orange, juiced
  • 4 garlic cloves crushed
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika or achiote powder
  • ​1/2 tsp ground coriander seeds
  • 1 sized onion, diced
  • 1 bell peppers, diced
  • 4 roma tomatoes peeled and chopped
  • 8-14 oz coconut milk
  • 3 tbs cilantro

  1. Marinate fish in juices and spices
  2. Saute vegetables in hot oil and salt for about 5 minutes
  3. Mix in coconut milk and cook until sauce begins to thicken. 
  4. (optional) thicken sauce with tapioca starch
  5. Add fish and marinating liquid to pan and cook until done
  6. Sprinkle with cilantro and serve with rice, coconut, and fried ripe plantains 

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

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

Lemon Chimichurri Salmon

7/13/2020

 
  • salmon
  • salt & pepper
  • 1/2 lemon
  • ​2 tbs garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 tsp kosher salt
  • ​1/4 cup cilantro, finely chopped
  • 2 tbs flat parsley, finely chopped
  • 1 tbs oregano, finely chopped
  • 1/3 cup olive oil
  • 1 tsp red pepper flakes
  • 1 avocado

  1. Lay salmon into hot oil, skin side down
  2. Season with salt and pepper and lemon zest
  3. Bake at 400 degrees for 3 minutes on each side minutes
  4. When flipping fish, squeeze lemon onto fish
  5. Mix all other ingredients, except avocado, in food processor or mixer
  6. (optional)  Add chunk of avocado to sauce for texture
  7. Serve salmon with chimichurri sauce, avocado, and lemon slice

Fajitas

5/26/2020

 
I cook fajitas/burritos/tacos/whatever a LOT.  This is the gist of what general goes into them.
  • 3 tbs garlic
  • 1 lb chicken
  • 1 onion, sliced
  • 2 bell peppers, sliced
  • 1 pack mushrooms, sliced
  • 4 tomatoes, diced
  • 4 tomatillos, diced
  • grapefruit habanero hot sauce
  • cumin, chili powder/chipotle chili powder
  • cilantro
  • refried beans, tortillas, cheese, avocado for serving

  1. Stir fry garlic in oil and hot sauce until fragrant
  2. Brown chicken on all sides, while seasoning
  3. Push meat to sides of pan and cook onions on high until translucent
  4. Cook bell peppers, adding more seasoning/hot sauce as desired
  5. Add mushrooms and tomatillos 
  6. Once all vegetables are cooked enough, and tomatoes and stir together for 2 minutes
  7. Stir in cilantro
  8. Serve with tortillas, refried beans, cheese, cilantro, hot sauce, avocado, etc
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