Category: Hispanic

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

Marinate fish in juices and spices
Saute vegetables in hot oil and salt for about 5 minutes
Mix in coconut milk and cook until sauce begins to thicken.
(optional) thicken sauce with tapioca starch
Add fish and marinating liquid to pan and cook until done
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

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

Maduros

3/26/2021

oil
ripe plantains

Cut plantains in half then sliced diagonally
Fry in enough oil to keep damp
Add oil as it is absorbed by the plantains
Cook until golden on all sides
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

Brown chorizo
Cook onion, peppers, and garlic until tender
Deglaze pan with wine
Stir in rice, paprika, saffron, turmeric, and bay leaf
Add tomatoes and chicken stock and bring to a boil
Simmer for about 20 minutes, stirring occasionally until rice is tender and liquid is gone
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

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

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