Blog Posts

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

Sausage Tortellini Soup

3/23/2021

1 lb hot Italian sausage, ground
1 onion, diced
1/2 head garlic, minced
6 cups chicken broth
1 bunch spinach

10 oz cheese tortellini
1 cup heavy cream
seasonings?
parmesan

Brown sausage in pot on medium heat and remove from pan
Cook onion and garlic until gragrant
Add chicken stock, deglazing, stir in spinach and simmer until wilted
Return sausage, add tortellini, and simmer until tortellini is cooked
Stir in heavy cream
Serve with parmesan 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

In one pot, heat oil very hot and brown protein
Add 1/2 cup of coconut milk and enough milk to submerge protein
Stir in 1 tbs curry paste, 1 tbs fish sauce, and bring to simmer
In other pot, bring 1 cup coconut milk to a boil and reduce
Saute remaining curry paste in milk until oil starts to sizzle around edges, stirring constantly
Stir in remaining 2 cup coconut milk to dissolve paste
Stir in fish sauce, palm sugar and tamarind
Add protein, onion, potato, and peanuts to the curry
Add cooking liquid to the curry
Gently simmer until potatoes are tender
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

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

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

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

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

Baked Goat Cheese

2/7/2021

Saute onion in hot oil 5 minutes or until tender
Stir in garlic, tomato paste, chili powder, and sugar, stirring constantly for 1 minute
Add tomatoes and reduce heat
Simmer, stirring occasionally, 10 minutes or until very thick
Remove from heat, and stir in basil and salt and pepper to taste.
Combine cheeses in a shallow baking dish and top with tomato mixture
Bake at 350 for 15 to 18 minutes
Serve with vegetables, bread cubes, etc