Click links below for more information
Tamales Cubano with Sun-Dried Cherry Mojo
PORK TAMALES Cuban Roast Pork Sandwiches with Mojo Sauce Oxtails with Star Anise and Chinese Greens
DIRECTIONS Jamaican Jerk Chicken
Directions
Light a grill. Grill the chicken over a medium-hot fire, turning
1 Red Pepper, julienne
Dipping Sauce Put all the ingredients into a plastic container, put the lid on, shake, rattle and roll.
3/4 lb. ground turkey *Heat oil in saute pan,
combine all ingredients except oil Banana Brûlée with Citrus Fruit Salsa
Melt butter in large heavy saucepan over medium heat. SWEET POTATO PIE
FILLING
Praline Sauce Directions
MAKE THE FILLING: Pierce the sweet potatoes and bake them for 1 hour, or until tender; cool slightly. Slit the skins and scoop the potatoes into a bowl. Mash until smooth. Whisk in the cream, brown sugar, eggs, butter, vanilla, salt, cinnamon, allspice and nutmeg and scrape into the pie shell.
Bake the sweet potato pie for 15 minutes. Turn the oven down to 350° and continue to bake for about 40 minutes longer, or until the filling is set. Transfer the pie to a wire rack to cool. Serve warm or at room temperature with vanilla ice cream and Praline Sauce.
CHEF @ MY HOUSE FAVORITES
SERVES: 4
Ingredients
* 1 1/4 pounds trimmed boneless fresh pork shoulder or butt
* 2 1/2 cups water
* 1 1/2 cups Chicken Stock or canned low-sodium broth
* 1 medium onion, quartered
* 1 medium carrot, quartered
* 1 medium celery rib, quartered
* 1 bay leaf
* Salt
* 1/4 teaspoon whole black peppercorns
* 1/4 cup milk
* 3/4 cup coarse cornmeal (about 4 ounces)
* 1/3 cup masa harina
* 1/3 cup lard or vegetable shortening
* 1/2 teaspoon crushed red pepper
* 2 tablespoons shredded culentro (see Note) or 3 tablespoons shredded cilantro
*
CHERRY MOJO
* 3/4 cup fresh orange juice
* 1/2 cup cherry juice or mixed-berry juice
* 1/3 cup fresh lime juice
* 1/3 cup finely chopped red onion
* 1 teaspoon minced garlic
* 1/4 cup olive oil
* 1/2 cup dried cherries
* Salt and freshly ground pepper
*
SALAD
* 1 large bunch of watercress, large stems removed
* 3 scallions, cut into 1 1/2 -inch long julienne
* Salt and freshly ground pepper
*
Directions
1. make the pork tamales: In a medium saucepan, cover the pork with the water and Chicken Stock. Add the onion, carrot, celery, bay leaf, 1/2 teaspoon of salt and the peppercorns and bring to a simmer. Reduce the heat to low, cover and simmer, skimming occasionally, until the meat is very tender when pierced with a knife, about 2 1/4 hours. Transfer the meat to a plate and let cool completely, then coarsely shred with 2 forks. Strain the stock and refrigerate until chilled; discard the vegetables. Discard the fat from the stock and boil over high heat until reduced to 1 1/2 cups.
2. In a large saucepan, bring the pork stock and milk to a simmer. Whisk in the cornmeal, masa harina, lard, crushed red pepper and 1 teaspoon of salt. Stir over moderately low heat until thick and smooth, about 5 minutes. Remove from the heat and stir in the shredded pork and culentro and let cool. Shape the mixture into 8 ovals and wrap each in a rectangle of foil, twisting the ends securely.
3. make the cherry mojo: In a medium saucepan, combine the orange, cherry and lime juices with the onion. Bring to a boil over moderate heat and cook until reduced to 3/4 cup, about 12 minutes. In a small skillet, cook the garlic in the olive oil over moderate heat until very lightly browned, about 3 minutes. Whisk the garlic oil into the reduced juices, add the dried cherries and season with salt and pepper. Let cool, then refrigerate until chilled, about 1 hour.
4. Spread the tamales in a single layer in a steamer. Cover and steam over several inches of boiling water until the cornmeal is no longer gritty, about 30 minutes. Add more boiling water to the steamer halfway through cooking.
5. make the salad: In a bowl, toss the watercress, scallions and 1/2 cup of the cherry mojo and season with salt and pepper. Mound the salad on 4 plates. Unwrap the tamales and arrange 2 on each plate next to the salad. Spoon the remaining mojo onto the plates and serve.
MAKE AHEAD The tamales and cherry mojo can be prepared through Step 3 and refrigerated overnight.
NOTES Culentro, a jagged-leaf herb from Central America, is similar in flavor to cilantro, but stronger. It is available at Latin American markets.
wine recommendation A Sauvignon Blanc has enough acid to match the tart cherry mojo.
MAKES 2 SANDWICHES
This recipe makes about 1 cup of citrusy, garlicky mojo sauce, much more than enough for 2 sandwiches.
Ingredients
MOJO SAUCE
* 1/3 cup pure olive oil
* 6 garlic cloves, minced
* 1/3 cup fresh orange juice
* 1/3 cup fresh lemon juice
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground pepper
* 1/2 teaspoon ground cumin
SANDWICHES
* 2 soft ciabatta or Portugese rolls
* About 1/4 cup mojo sauce
* 2 tablespoons mayonnaise
* 6 to 8 thin slices leftover Roast Leg of Pork with Fresh Herbs
* 2 large, very thin slices of proscuitto or Westphalian ham
* 4 slices Swiss or Italian Fontina cheese
* 6 thin slices of tomato
* 6 thin slices of red onion
* 6 thin slices of sour pickle
* 2 tablespoons melted unsalted butter
* Coarsely chopped pickled jalapeños
1. MAKE THE MOJO SAUCE: Heat the olive oil in a small skillet. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the orange juice, lemon juice, salt, pepper and cumin and cook, stirring, until fragrant, about 1 minute. Transfer the sauce to a bowl to cool.
2. MAKE THE SANDWICHES: Split the rolls lengthwise. Mix the mayonnaise with 1/4 cup of the mojo sauce and spread over the cut sides of the rolls. On the bottom halves, layer the pork, prosciutto, cheese, tomato, onion and pickle slices. Cover the sandwiches with the tops of the rolls and press lightly.
3. Heat a medium cast-iron skillet. Brush the sandwiches with the melted butter. Put them in the skillet and top with a heavy smaller skillet. Cook over low heat until the meat is warmed through, the cheese is beginning to melt and the rolls are very crusty, about 4 minutes per side. Transfer the sandwiches to a work surface, cut them in half and serve with pickled jalapeños.
INGREDIENTS
12 - 2inch thick pieces of trimmed Oxtail* (4 lbs.)
1 large onion - thinly sliced
1/2 c soy sauce
8 large cloves of peeled garlic
8 whole star anise
1/2 inch thick freshly sliced ginger
3 tbsp dark brown sugar
1 tbsp chinese brown bean sauce
12-18 baby bok choy
1/2 c chopped scallions
*leave some of the fat on for flavor
Arrange oxtails in single layer in heavy large pot (sear if you like)
Add all ingredients after searing except scallions. Cover oxtails with water about 1/2 inch above the tails, Bring to a boil, reduce heat to low, cover partially and simmer until very tender, adding more water by 1/2 cupfuls at a time to keep meat covered- about 3 hours, cool down and cover and refrigerate at least a day.
Spoon off the fat from the sauce, rewarm oxtails, remove oxtails and reduce sauce till it coats a spoon, remove ginger and anise.
Meanwhile cook bok choy in boiling salted water until just tender,
drain ,place in shallow bowls top with oxtail and sauce, garnish with scallions.
Serves: 8
For maximum flavor, let the chicken marinate overnight.
Ingredients
1 medium onion, coarsely chopped
3 medium scallions, chopped
2 Scotch bonnet chiles, chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup soy sauce
1 tablespoon vegetable oil
Two 3 1/2- to 4-pound chickens, quartered
In a food processor, combine the onion, scallions, chiles, garlic,
five-spice powder, allspice, pepper, thyme, nutmeg and salt;
process to a coarse paste. With the machine on, add the the soy
sauce and oil in a steady stream. Pour the marinade into a large,
shallow dish, add the chicken and turn to coat. Cover and
refrigerate overnight. Bring the chicken to room temperature
before proceeding.
occasionally, until well browned and cooked through, 35 to 40
minutes. (Cover the grill for a smokier flavor.) Transfer the chicken
to a platter and serve.
1 Carrot, julienne
1/2 Baby bok choy or scallions, chiffonade
2oz Rice stick noodles, cooked
1oz Sesame oil
16 Cilantro leaves
16 Mint leaves
8 Rice-paper wraps
Okay, very easy process… do all your mise en place (cutting of vegetables, assembling of ingredients) first.
Put all your vegetables in a line next to your work surface, which should be close to the stove. Start a pot of
water to boil. Cook the noodles first; they only take about 3 minutes.
When they are done (try one), rinse
them in cold water and toss them in the sesame oil.
Put those with your veggies and keep the pot of boiling
water going on the stove.
Using tongs, dip the rice-paper wrapper into the boiling water for about 3 to 5 seconds, it will become very
malleable.
As you work with it, you will figure out the perfect texture. When it is ready take it from the water
and lay it as flat as you can on the work surface
(it doesn’t need to be perfect). In the bottom third of the
wrapper place three or four cuts of carrot, bok choy and pepper, as well as the cilantro, mint and noodles.
Fold up the bottom over the ingredients, and fold in the sides… roll it up and cut it on the bias (on an angle).
You are done.
¼ cup Chili sauce
¼ cup Rice wine vinegar
1 T Lime juice
3 clove Garlic, minced
2 T Cilantro, minced
¼ cup Brown sugar
Make this a couple days
in advance and let it sit in the fridge so all the flavors meld.
This keeps for quite a while.
1/2 c grated zucchini (less seeds)
1/4 c grated carrot
2 cloves freshly minced garlic
1/2 tsp thyme
3/4 tsp kosher salt
1/4 tsp pepper
1 egg
3 tbsp olive oil
Mix lightly.
Form into patties
Pan sear over med heat until done.
Served on croutes with boston lettuce and lemon-aoili
HEALTHY
SERVES: 6
Ingredients
2 tablespoons slivered almonds
3 large tangerines
2 medium navel oranges
1 medium mango, peeled and cut into 1/2 -inch dice
2 tablespoons honey
3 tablespoons brewed orange pekoe tea
1 tablespoon fresh lime juice
1/4 teaspoon pure vanilla extract
9 finger bananas or 6 medium bananas, peeled and halved lengthwise
3 tablespoons light brown sugar
Fresh mint sprigs, for garnish
Preheat the oven to 350°.
Toast the almonds for about 7 minutes, or until golden and fragrant.
Transfer to a plate and let cool.
Using a sharp knife, peel the tangerines and oranges, removing as much of the bitter white pith as possible. Cut between the membranes to release the sections, then cut the sections into thirds; discard any seeds. Transfer to a bowl, add the mango and toss to combine. In a small bowl, stir the honey into the tea until dissolved. Fold the tea mixture into the fruit and refrigerate until chilled.
Preheat the broiler.
In a bowl, combine the lime juice and vanilla. Arrange the halved bananas, cut sides up, in a single layer in a nonreactive baking dish. Brush the bananas with the lime mixture and sprinkle with the brown sugar. Broil for about 3 minutes, or until caramelized. Let rest for 1 minute.
Fold the toasted almonds into the fruit salsa and spoon it into 6 shallow soup bowls. Arrange the bananas on the salsa and spoon any liquid from the baking dish on top. Garnish with mint and serve.
NOTES ONE SERVING: Calories 266 kcal, Protein 3 gm, Carbohydrate 65 gm
Cholesterol 0, Total Fat 2 gm, Saturated Fat .4 gm
Red Beet Risotto with
Mustard Greens and Goat Cheese*
*Use shaved Parmesan if you like
Yield: 6 Servings
1/4 cup (1/2 stick) butter
2 small beets, peeled & cut into 1/2-inch cubes
1+1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups-low-salt chicken broth
1 tbsp balsamic vinegar
1+1/2 cups chopped mustard greens
5+1/2 oz fresh chilled goat cheese
Add beets and onion,cover and cook until onion is soft, about 8 min.
Mix in rice, add broth
and vinegar,increase heat , bring to a boil.
Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 mins.
Season w/S&P to taste.
Spoon into dishes, sprinkle
with greens and cheese.
Yield 1 9-inch pie
INGREDIENTS
PIE DOUGH
1 1/2 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons vegetable shortening
5 tablespoons ice water
3 pounds sweet potatoes
1/2 cup heavy cream
1/2 cup packed light brown sugar
3 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
Vanilla ice cream, for serving.
MAKE THE PIE DOUGH: In a food processor, pulse the flour with the sugar and salt. Add the butter and shortening and pulse just until the mixture resembles coarse meal. Add the ice water and process until a dough just starts to form. Transfer the dough to a floured work surface and knead gently. Pat the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 375°. On a lightly floured work surface, roll out the dough to an 11-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and trim the overhang to 3/4 inch; fold the overhang under itself and crimp decoratively. Prick the bottom of the pie shell all over and refrigerate until firm.
Line the shell with foil and fill with pie weights or dried beans. Bake for about 20 minutes, or until lightly golden around the edge. Remove the foil and the weights and bake for about 12 minutes longer, or until the pie shell is golden brown and cooked on the bottom. Cover the rim of the pie shell with foil when it starts to brown. Leave the oven on.
MAKE AHEAD The unbaked pie shell can be frozen for up to 1 week. The sweet potatoes can be baked and refrigerated overnight.