Garlic Shrimp

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Garlic Shrimp

Parmesan Sage Pork

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Parmesan Sage Pork

Chicken and Mushrooms, by Chef John

Chicken and Mushrooms: Simple and Delicious
by Chef John

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Chicken and Mushrooms

Coming soon.......!

Well it has been some time since I have posted anything, but the truth is with all my dieting I really have not been cooking much, so to make up, I am also going to start posting about wonderful dishes I try when i eat out.

As far as cooking the only thing I made lately were two wonderful Challahs, I brought them to work and they were gone in no time. Had I left them at home they would have been gone as well, the only difference is that I would have been the one that ate them.

So from now on I will be posting about restaurants that I visit as well as a short review of the service.

Chicken Fricassee (Fricase de Pollo)  Served with Cilantro-Infused Rice

Fricassees and stews are a staple of latin cuisine. Different from other regional latin cuisine, Cuban cuisine still retains many characteristic of Spanish cooking  mixed with some african culinary traditions.

Ingredients

1 whole chicken cut in pieces
4 medium size potatoes
1 cup of dry cooking wine ( I use Edmundo brand)
1 medium size red onion
1 teaspoon of chopped garlic
1/2 cup of chopped green and red bell peppers
1/4 cup of finely chopped cilantro
2 leaves of Culantro (Thai Cilantro)
(http://www.caribbeanseeds.com/cilantro-culantro.htm)

2 bay leaves

1 tbsp of complete seasoning (sazon completa)
1/2 cup of Mojo Criollo (Liquid Spanish Marinade)
1  8 oz can of tomato sauce/paste


1/3 tsp of yellow food c

Grilled Salmon Served with Potatoes with Basil Lemon Cream Sauce

This is a very simple but satisfying dish.

Ingredients

 1 or 2 small salmon fillets
Dry oregano
Black pepper
1 lemon
3 small potatoes or one large potato of your choice

For the Cream Sauce
2 tbsp of salted butter or margarine
8 fluid ounces of heavy whipping cream
juice of 1 lemon
1 chicken bouillon cube
4-6 fresh basil leaves finely chopped
1 chopped garlic clove

Marinate the salmon in lemon juice for about 15 to 20 minutes, sprinkle a bit of oregano and black pepper. Grill the salmon for 8 to 10 minutes in medium heat, do not overcook and do not let it dry out.

In a small skillet melt the buter and saute the garlic and incorporate the bouillon cube. Add the lemon juice and stir, slowly incorporate the cream as you stir, lower the heat and simmer for about 5 minutes.

Once the potatoes are cooked (boiled) serve and pour some of the cream sauce on them. Place the salmon on a bed of lettuce, garnish with a lemon slice, and enjoy with a good dlas of wine.

Italian Sausage, Chicken and Broccoli Risotto

This is my first attempt at Risotto  and I can safely say that it was very very good. So here we go:











Ingredients

3 cups of pearl rice (valencia rice)
1 cup of cubed chichen
3/4 cup (or as much as you like) sliced  spicy italian sausage
1 cup of chopped broccoli
1/2 cup of heavy cream
1/2 cup of white wine ( or dry season cooking wine)
1/2 of grated parmesan cheese
1/2 cup grated romano cheese
3 cups of water
1/4 cup sun dried tomatoes
1 tbsp of finely chopped garlic
1 tbsp of chopped fresh basil
1 tbsp dried oregano
1/4 cup of chopped onions
1/2 cup of chicken stock (you can use a chicken bulion cube)
1 tbsp of butter (or margarine)


Saute sausage, chicken and onions in about 3 tbsps of extra virgin olive oil for about 10 minutes or until cooked on medium-high. Once cooked, add the garlic oregano, onions, heavy cream and butter. Lower the heat to medium and simmer for 3 to 4 minutes.

Add the rice, chicken stock, wine, water, cheeses, chopped sun dried tomatoes, and basil. Reduce the heat to medium, make sure that there is enough water to cover all the ingredients. Cook until the rice is tender. Continue adding water as needed. Do not allow the rice to dry, serve while hot, and enjoy with your favorite wine.

Fried Green Tomatoes, great snack, and a great movie!

So my friend Irene brought me some home grown "Green" tomatoes so I decided to get a bit creative!

Ingredients

Sliced green tomatoes (thick or thin sliced, up to you)
Bread crums, cracker meal or flour, I used cracker meal
1 whole egg (well beaten)

Directions

Place the sliced green tomatoes on a plate or cutting board, pour bread crums, flour or cracker meal on a separate plate and the egg in a small bowl.

Dip each slice of tomato in egg and then thoroughly cover with bread crums.  Pan fry for a bout 40 seconds each side or until golden brown. Great snack anytime!

Dinner in Tel Aviv on the Shores of the Mediterranean

Our first night in Tel Aviv my friend Valerie and I treated ourselves to a fantastic dinner, at a restaurant right on the sands of the Mediterranean. Grilled fish with grilled green beans, tomatoes and sweet potatoes, served with Humus and Pita. There is nothing like eating next to the ocean, enjoying a great meal and listening to the waves crashing. Truly a fantastic experience in a fantastic city by the sea.

Red Beans Cuban Style (Frijoles Colorados)

Beans are considered a staple of Cuban cuisine; however, black beans are considered the most commonly consumed beans by Cubans. The truth is that Cuban cuisine is very varied, with influences from many countries and regions of the world. Even within the island; cuisine is very regional, for example: in the eastern part of Cuba (Oriente), where I am from, red beans (frijoles colorados) are more popularly consumed than black beans. It is very difficult for me to say which of the two is my favorite, I think my preference is split right down the middle.

 Many other types of beans are consumed throughout the island, for example, Fabada Asturiana" or Asturian Bean and Sausage Casserole is a typical and very traditional dish from Asturias, made with white beans, sausage, ham, meat and tomatoes. Split peas (Chicharos), lentils (lentejas) and chick peas (Garbanzos) are some other popular beans widely consumed by Cubans. Here in the states we have been spoiled by canned beans ready to eat, but there is nothing like home made beans, so a few friends that have succumbed to the cans have asked me to post my recipe for making my red beans. There are many ingredients that can be used and substituted so I will give you all the options.

Ingredients

1 lb of dry red beans (there are many brands to chose from)
1/2 of a medium size green bell pepper
2 culantro leaves
1/4 cup of chopped cilantro ( not typically used but I really like cilantro)
1/4 cup chopped onions (any type you like, I use red or yellow)
2 cloves of garlic
2 bay leaves
1 tbsp of Sazon Completa (mixture of spices, if not available in your area, substitute with black pepper, oregano, rosemary and thyme)
1/4 cup of Mojo criollo (spanish marinade)
1, 7oz small can of tomato sauce or paste
1tsp of sugar
1 medium size green plantain (pealed and sliced in 1/2 inch slices)
1 cup of cubed potatoes (any type you prefer)
Salt to your taste

One important ingredient in beans, specially red, is pork. You can use any of the following or a combination, but one ingredient that MUST always be added is Chorizo (Spanish sausage)

Ham Hock

1 smoked ham hock
1/2 cup of salt port (tocino de cocinar)
1 small chorizo, sliced
Directions

Place the dry beans in a pressure cooker with about 4 cups of water(or enough water to cover the ham hock), and the ham hock (if you chose to use that). Seal the pot and cook on high for 20 to    25 minutes. Open and check to make sure the beans are tender but not overcooked or they will disintegrate.

Salt Pork

In a separate pot of pan, I use cast aluminum pots (caldero), you are going to make the sofrito or base seasoning.

Chorizo Español

Add two table spoons of cooking oil ( i use canola oil, but any oil will do). Once the oil is hot add the sliced salt pork and chorizo and saute on high for about 5 minutes, to allow some of the fat to be released (don't throw the fat  out).  After the pork is cooked add the onions, green pepper, chopped cilantro garlic, sazon completa, mojo criollo and tomato sauce or paste ( if you use paste, dilute with a bit of water).
Cook for 5 to 8 minutes and then set aside. When the beans and the ham hock are cooked, lower the heat to medium. Immediately add the teaspoon of sugar. Beans tend to have a bitter after taste so the sugar quickly remedies that. Add the sofrito (base seasoning, cubbed potatoes and sliced green plantains to the beans. Add water if necessary, and salt to your taste. Cook on medium for about 20 t0 25 minutes or until the plantains and potatoes are tender. Check for water evaporation. Serve with rice and other sides or eat a hearty bowl of these delicious beans alone, either way I am sure you will enjoy them.

Green Bell Peppers Stuffed with Rice and Ground Beef ( Ajies Rellenos con Arroz y Picadillo)

Bell peppers, green, red yellow or orange can be stuffed with pretty much anything you like; chicken, beef, pork meat, sausage, chorizo, ham etc. This recipe is stuffed with white rice and ground beef Cuban style. There are many ways to make these, some people stuff them with the rice and beef raw and allow them to cook in the sauce, but I cheated a bit and cooked the rice and beef first and then stuffed them. Then I placed them in a pot with a tomato based sauced and let them simmer for 20 minutes in low heat.



Ingredients

One whole stuffed pepper should be about 1 serving, so make one for each guest.
 4 whole bell peppers (the color of your choice)
1 pound of ground beef ( or any meat you prefer)
1 whole medium size red or yellow onion
1/2 cup of chopped cilantro
2 culantro leaves
1/2 cup of dry cooking wine
8 ounce can of tomato sauce
1/2 cup of mojo criollo (spanish marinade, if available)
1 Tbsp of complete seasonin ( Sazon completa- If not available, use any meat seasoning mix)
1/4 cup of chopped garlic

Season the meat with the spanish marinade, seasoning mix, and add the chopped cilantro. Let sit for 30 minutes to 1 hour. Make white rice and set aside. Cut the top of the bell peppers but do not discard. Remove the seeds and the heart of the pepper with a knife of kitchen sheers. Once the meat is well marinated and seasoned, heat 1 to 2 tbsp of olive oil or the oil of your choice in a deep pan. Sautee the beef until thoroughly cooked. You can add olives capers and raisins if you wish so. Once the meat is cooked, add 4 ounces of tomato sauce and the dry cooking wine and salt to your taste. If it is too dry add 1/4 cup of water Lower the heat to medium and simmer for 10 to 12 minutes. In a pot large enough to fit all 4 peppers, heat some olive oil, add 1/4 of chopped onions and a bit of chopped garlic sautee until fragrant and then add the rest of the tomato sauce.  Remove from the heat and set aside. Fill the bottom half of all the peppers with white rice and the top half with ground beef. Place the top back on the peppers and introduce them in the pot with the sauce, then add sufficient water to reach about half way up the peppers. Place on the stove on medium-low heat, cover the pot and simmer for 20 minutes. Before serving top with the cheese of your choice place in the oven until the cheese is melted and serve hot!

Enjoy

Papas Rellenas de Queso o Picadillo ( Stuffed Potatoes- Cheese or Ground beef)

I haven't made these in a very long time, probably because they are not the healthiest or lowest in calories, but they are deeeelicious!
It is a little time consuming because the ingredients have to be prepared separately but it's worth it.









Ingredients

2 Pounds of potatoes (any type you prefer)
1 bag of cracker meal or bread crumbs ( I used cracker meal)
1/4 pound of ground beef ( you can use ground turkey)
1 small onion, yellow or red finely chopped
Raisins ( for the ground beef if desired)
2 whole eggs
Shredded cheese (any type desired)
1 tbsp of butter (more if desired)
Salt
Pepper
Oregano
1/4 cup dry cooking wine
1/4 cup of tomato sauce or paste

Instructions
Peel and cut the potatoes place in a large pot with boiling water and boil until tender.  Place in a large bowl and mash adding 1 tbsp of butter. On a separate pot heat 2 tbsp of olive or canola oil. Add the ground beef to the hot oil and cook on high for about 7 minutes or until brown. Add the raisins if desired, oregano salt and pepper you your taste, the dry cooking wine and the tomato sauce or paste.
So let's start the actual process of stuffing the potato...........
Place a small amount of the mashed potatoes on one hand and flatten it by lightly tapping and spreading it on the palm of your hand. With a teaspoon scoop an adequate amount of ground beef (or cheese) and place in the center. Take some more of the mashed potatoes and place on top of the ground beef and then work it into a ball.Take two bowls, on one  place a generous amount of cracker meal (or bread crumbs) and on the other one crack open two eggs and beat vigorously. Once you work the stuffed mashed potatoes into a rounded shape, dip in the eggs and then cover with cracker meal  (or bread crumbs) compress with both hands while making it to a rounded shape. In a deep frier, heat sufficient oil to
cover the potatoes completely, and fry until they are nice and brown.
 Remove from the oil cut in half and serve hot. I like putting a bit of ketchup over the potato. Enjoy!

Arroz con Bacalao (Yellow Rice with Codfish)

Cod fish is a very traditional Cuban dish, part of the Spanish traditional cuisine brought to the island by Spanish settlers. Usually the typical dish is Bacalao a la Vizcaina, which is cod fish in a tomato base sauce with onions and potatoes, then served over steaming white rice. Today I decided to combine the codfish with the rice and make dish which is somewhat more Portuguese than Spanish so here it is.

Ingredients
2 lbs Codfish (fresh or salted. If you choose to use salted, make sure you rinse well under cold running water and brush lightly with a vegetable brush to remove as much salt as possible. Then place in a pot, cover with water and boil for about 7 to 10 minutes. Discard the water and rinse well with running cold water)
1 medium size onion, I prefer red ( you can use yellow)
1/4 Chopped scallions
1/2 cup chopped cilantro
1/2 cup Chopped green or red bell pepper
1 tsp of dry oregano

1 tbsp of complete seasoning (Sazon completa, I prefer Badia brand, if you can find it in your area substitute with a mixture of  black pepper, oregano, garlic, rosemary, and thyme.)
1 small can of tomato sauce or paste
About a tbsp of capers (or more if you want)
1 cup of dry white cooking wine
I can of sweet peas
Saffron, Annatto or any yellow coloring for rice ( I use Goya packets with Saffron or annatto)
1/4 cup of Spanish Marinade ( Mojo Criollo)
4 1/2 cups of your favorite rice

Instructions
Once you have cleaned ( and boiled if you used salted cod) the fish, cut into chunks and place in a bowl. In a large pot sautee the chopped onion and green pepper in about 2 tbsp of olive or canola oil. Add half of the chunks of the fish and leave the rest for later, remember that the fish will break down into very tiny pieces when cooked with the rice so we stir in the other half when the rice is ready. Sautee the fish with the onions and green pepper for approximately 2 minutes until the onions are translucent. Add the can of tomato sauce or paste, the spanish marinade, powder seasoning (sason completa) the scallions and half the chopped cilantro, leave the other half for later. Stir well lower the heat to medium and simmer for about 5 minutes. After the 5 minutes, add the rice, cooking wine and sufficient water to cover the rice, salt to your taste. Lower the heat to medium, cover and cook. When the water is consumed fluff with a for and check to see if the rice is cooked. Stir in the left over chunks of fish, the chopped cilantro and the can of peas. Serve with your favorite white wine and Enjoy!

Buen Provecho!!

Caribbean Seafood Soup with Dumplings and Coconut Milk

I have always been a soup type of guy (except chicken soup, only have it when I'm sick) and fish/seafood soups and chowders are my favorite. This recipe of fish soup is not really a Cuban recipe, we really don't cook with coconut milk, it is more Afro-Caribbean and Central American. Nevertheless it is great, I realy love the flavor and texture that coconut milk adds so here is my version of this soup.





Ingredients
Vegetables and Seasonings

2 Lbs of potatoes, cubed ( you can also use canned potatoes)
1 1/2 Lbs of Yucca ( if not available in your area replace with  another root vegetable)
3 to 4 sliced carrots
Celery ( I don't really like it to much so I just used 1 stick of celery finely chopped)
Pumpkin Squash, cubed
1 onion  finely chopped (red or yellow)
1/2 cup of chopped scallions
1/2 cup (or more) chopped cilantro

 Green bell pepper ( I just put a small piece, for seasoning)
1 small can of tomato sauce or paste
2- 13.5 oz cans of coconut milk
2  tbsp of Complete seasoning ( If Badia complete seasoning is not available in your area, replace with a spice mix of your choice)
2 fish Boulion cubes
2 tbsp of fish sauce (if available)
2 cups of angel hair noodles or any other type you prefer

Seafood
2 lbs of crab legs
Fish- You can actually use the fish of your preference, I used fresh tilapia. I used about 5 filets.
Seafood mix- octopus, scallops,clams, squid, shrimp etc. You can buy these individually or most grocery stores  or fish markets carry carry frozen mixed seafood bags.

Dumplings

Dumplings are really easy to make:
2 cups of all-purpose flour
2 table spoons of cooking oil
pinch of salt
Water (as needed)



Mix all ingredients and knead until the dough is smooth and it bounces back when you poke it with your finger. Tear small chunks and roll in your hand in 1 1/2 inch pieces and then flatten and set aside.

Directions
In a large stock pot bring water to a boil, add the root vegetables, except the pumpkin squash and also add dumplings. Boil until all the veggies and dumplings are tender.
On a separate pot, add a bit of cooking oil, sautee the onions, scallions, and cilantro on high for about 2 minutes. Then add the seafood mix (scallops, octopus, squid, shrimp) and sautee for a about 4 minutes, stirring often.  Add the tomato sauce or paste and all the spices and 1/2 cup of water, lower heat to medium and cook 5 to 7 minutes. Remember seafood cooks very quickly.

Once this mix is well cooked, add the whole thing to the stock pot where the root vegetables have been boiling. As you add the seafood mix, stir well and then add the two cans of coconut milk.

 Add the crab legs and angel hair noodles to the stock pot and salt to your taste. Reduce the heat to medium and cook for about 20 to 25 minutes.




At this point you can add the pumpkin squash because it cooks very quickly.
You don't want to add it with all the other root veggies that take a substantially longer time to cook. Once the noodles are tender you are ready to enjoy this delicious soup.