Blog Posts

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

Mix together ingredients through cumin and marinade chicken overnight
Butterfly chicken and tenderize with meat mallet
Heat pan to high heat and grill chicken on each side for 5 minutes
Plate and drizzle with lime and cilantro
Boil marinade to reduce and add onion and avocado
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

Boil plantains 30 minutes, until soft
Smash to consistency of small chunks
Refrito: Saute onion, garlic, and seasoning in hot butter or oil until soft and translucent
Cook in plantains for 5-10 minutes, stirring occasionally
Season more if needed
Serve with fried egg, avocado, cotija, etc

Achiote can be substituted with turmeric and paprika

Garlic Wine Oyster Sauce

4/7/2021

1 stick butter, separated
1 bulb garlic, minced
1 onion, diced
1 cup white wine
1 tbs white wine vinegar or lemon juice
2 tbs heavy cream

1 tsp paprika
2 tbs thyme
1 tsp salt
2 tsp pepper
1 tbs parsley

In one pan, cook garlic over medium heat in 2 tbs melted butter, tossing occasionally
In separate pan, saute onion in 2 tbs of butter until translucent
Add in wine and vinegar, bring to a boil and let simmer to reduce
Whisk in cream and continue to reduce
Add remaining butter and stir until melted
Add seasoning and whisk in garlic butter
Stir in parsley and serve

Chipotle Mac & Cheese

4/7/2021

1 lb Cavatappi pasta
6 oz onions, diced
4 oz butter
3 tbs Flour
2 cups heavy cream
3 cups half and half

1 tsp white pepper
3/4 lb smoked cheddar, grated
4 oz cheddar cheese, graded
1 tbs corn oil
1 tsp chipotle chili powder
3/4 cup Panko bread crumbs

Cook and drain pasta slightly firmer than al dente
Saute onions in melted butter until translucent
Stir in flour; do not brown
Add cream, half & half, salt & pepper
Bring to simmer and thicken, 5-6 minutes
Grate cheeses into sauce and add in pasta
Toast oil and chipotle powder for about 30 seconds until begins to smoke
Remove chili from stove, stir in bread crumbs, and spread over pasta
Bake at 350 degrees for 15 - 20 min, until golden

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

Set steaks out until room temperature
Pat dry and rub seasoning in
Bake 30 minutes at 200 degrees or Sous Vide 1 hour at 130 degrees
Pre-heat cast iron on high with high smoke point oil
Add butter and steaks to pan at the same time and sear for 30-45 seconds on each side

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

Saute onions and peppers in hot oil until translucent
Cook in garlic until soft
Stir in tomatoes and cook for a few minutes
Move ingredients to side and cook shrimp until color changes on both sides
Remove shrimp from pan
Add milks, tomato paste, paprika, ginger, and season
Simmer uncovered 10-12 minutes
Add shrimp back to pan for 3-5 minutes
Remove from heat and stir in juice and herbs
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.