Mardi Gras Salad

Magic of colors!

  • Blanched Purple Cabbage
  • Spinach
  • Orange
  • Toasted Pecan

Salad dressing of your liking, light color vinaigrette-based dressing would be better than creamy dressing for presentation purpose.

 

 

Spicy poll pork arepas sandwich

 

 

Ingredients:

  • Pork Butt
  • White wine
  • Dried chilies (New Mexico and ancho)
  • Onion
  • Garlic (couple of cloves)
  • Cumin (to your liking)
  • Dry Oregano
  • Bay leaf (2)

1. Use a skillet to toast dry chilies on both side, and then add boiling water until pepper is  soften.
2. Puree the chilies pepper (or finely chopped them), and reserved a cup of water used for soften the dry chilies.
3. Preheat oven to 350F
2. Cut the pork shoulder into 3 to 4 inches cubes, and rub kosher salt over each piece
3. In a dutch oven brown the pork pieces, and set aside for later
4. Use the same dutch oven with some fat rendered from previous browning process to sweat onion, then add pork,  chilies puree, garlic, and half cup of white wine. Shimmering for couple of minutes, add cummin, dry oregano, and then water or chicken broth till two third of the meat was merged under the liquid.
5. Cover the dutch oven and put it into oven for 3 hours.

Arepas

Use Arepas instant flours to make Venezuelan style arepas, 1 cup of flour, 1 cup of warm water not boiled, a pinch of salt.

Preheat oven to 400F, use skillet to lightly brown the outside of the aprepas, and then put into the oven to cook for 15 minutes.

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My Can’t Go Wrong Rice Pilaf

Ingredients:

  • basmati rice 1 cup
  • organic chicken stock 1 cup
    ( i prefer the organic Imagine brand of the chicken stock over other brands’ taste)
  • small sea scallop
    (could use shrimp, or squid in criss-cross cut to make it tender)
  • kosher beef jalapeñosausage
    (available at costco, or use Spanish Chorizo)
  • 1 small tomato, diced
  • 1 small green zucchini or yellow squash, diced
  • garlic, minced  (depending on your taste, more or less would all be fine)
  • handful of small pearl onion, sliced
    (half yellow onion diced will do as well)
  • fresh parsley, chopped
  • pinch of sea salt
  • pinch of paprika
    (or use saffron if want to be extra fancy)
  • grapeseed oil (could use olive oil)

 

Steps:
(I am not good at cooking with percision :D):

  1. Drizzle of grapseeds oil into the cooking pan, on medium high heat, and add onions to cook till looking translucent .Then add diced tomato and stir for 1 minute. Continue to add diced sausage, stir for 1 minute or so.
  2. Add basmati rice into the pan, stir constantly to have the rice evenly coated with oil for a minute, then add diced garlic and continue stir for 30 second
  3. Add chicken stock, sea scallops, and diced squash, then close the lid for cooking the rice in medium low or low heat (depending on your oven)
  4. Once all broth were absorbed and rice is cook (about 10 minutes), turn off the heat.
  5. Open the lid and use silicon spatula or wooden chopstick  to stir the rice constantly in order to fluff the rice ((i don’t use fork since it’s no good for none sticking pan).
  6. Add pinch of salt to taste,
  7. Add and stir in chopped parsley

 

 

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