Ingredients:
- 2 lbs. of pork chucks (1.5" x 1.5" pieces)
- 1 ea. 8oz can tomato sauce
- 2 cups of wine
- 1 lb. of Okra (washed and trimmed, then slice into 1" pieces)
- 1 cup of diced onions
- 3 tbsp of Sofrito
- 3 ea. new potatoes, diced
- 3/4 cup of Vegetable Oil
- 5 ea. cloves of garlic
- 1 ea. Habanero pepper, chopped fine
- 4 cups of Chicken Stock or water
- 2 cups of baby carrots
- 1.5 tsp of dried Oregano
- 1 ea. tomato, diced
- Kosher salt and black Pepper to taste
DIRECTIONS:
Season the pork with the salt, Habanero and garlic. Allow to stand about
30 minutes. Heat the oil in a large saucepan until it is very hot,
and fry the seasoned pork until it is golden, about 7 to 10 minutes.
Then add the onions and cook over medium heat until the pork is
browned and the onions are cooked and golden, about another 10
minutes.
Add the tomatoes, the oregano and the chicken stock. Cook for a further 5 minutes,
then add the okra. Stir, season to taste, reduce the heat and allow
to simmer slowly.
When the pork has been simmering for about 20 to 35 minutes, add the
potatoes. (Be careful not to get splattered)
Continue simmering the mixture over a low heat until the liquid has reduced somewhat and the pork is soft and tender, about 45 to 60 minutes. Add the baby carrots 10 minutes before serving.
Stir regularly to prevent the stew from sticking to the pan. Serve hot.
Wednesday, March 21, 2007
Friday, March 16, 2007
Baked Red Snapper with Cherry Tomato Salsa
Ingredients:
-2 tablespoons olive oil
-2 tablespoons chopped fresh basil
-1 tablespoon fresh lime juice
-1 cup small cherry tomatoes, halved
-1/3 cup chopped red onion
-1 teaspoon minced jalapeno chili with seeds
-1 teaspoon honey
-4 (4 ounce) fillets red snapper fillets
Preheat oven to 400 degrees F.
Mix oil, 1 tablespoon basil and lime juice in medium bowl to blend.
Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish.
Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeno and honey into dressing in medium bowl.
Season salsa with salt and pepper.
Lightly brush small baking pan with oil.
Sprinkle both sides of fish with salt and pepper.
Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing.
Bake fish until just opaque in center, about 10 minutes.
Transfer fish to 2 plates. Spoon salsa alongside and serve
Makes 2 servings.
-2 tablespoons olive oil
-2 tablespoons chopped fresh basil
-1 tablespoon fresh lime juice
-1 cup small cherry tomatoes, halved
-1/3 cup chopped red onion
-1 teaspoon minced jalapeno chili with seeds
-1 teaspoon honey
-4 (4 ounce) fillets red snapper fillets
Preheat oven to 400 degrees F.
Mix oil, 1 tablespoon basil and lime juice in medium bowl to blend.
Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish.
Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeno and honey into dressing in medium bowl.
Season salsa with salt and pepper.
Lightly brush small baking pan with oil.
Sprinkle both sides of fish with salt and pepper.
Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing.
Bake fish until just opaque in center, about 10 minutes.
Transfer fish to 2 plates. Spoon salsa alongside and serve
Makes 2 servings.
Monday, March 5, 2007
Daffodil (Champagne Cocktail)
Most people who have experienced a Sunday brunch, or a wedding reception may have heard the term "Mimosa". Other than being a flowering shrub, Mimosa can also refer to the Champagne Cocktail with Chilled Orange Juice and Champagne(2 parts orange juice/1 part champagne). The "Mimosa" Champagne Cocktail was allegedly invented by the Ritz Carlton Hotel in Paris circa 1925.
Yet others who may have experienced an eclectic Sunday brunch, may have heard of the term"Poinsettia". Other than the red or white Christmas plant, Poinsettia can also refer to the Champagne Cocktail with Chilled Cranberry Juice and Champagne(2 parts cranberry/1 part champagne). No one is listed as having made the first "Poinsettia" Champagne Cocktail.
Now, 82 years after the Mimosa was introduced, Ken and Len bring you the "Daffodil" Champagne Cocktail. (Patent pending) (Google Search did not acknowledge this recipe ever having been documented). This is a delicious, mouth watering champagne cocktail that you will not soon forget. Served for the first time Sunday March 4, 2007 to friends (Russell and Bill) in the Orlando Metropolitan area, to rave reviews. Please try it and tell us what you think.
- Equal parts chilled Champagne and Pineapple Juice
- stir
Serve as a refreshing Sunday afternoon beverage while playing dominoes or croquet.
Note: When making champagne cocktails do not use expensive champagne. A domestic bottle of sparkling wine will be fine and save you money($15 or less will be good enough "champagne" or sparkling wine). Expensive Champagne should be enjoyed by itself and not mixed with anything else. (We recommend Moet and Chandon Brut Imperial in the $40 to $45 price range)
Yet others who may have experienced an eclectic Sunday brunch, may have heard of the term"Poinsettia". Other than the red or white Christmas plant, Poinsettia can also refer to the Champagne Cocktail with Chilled Cranberry Juice and Champagne(2 parts cranberry/1 part champagne). No one is listed as having made the first "Poinsettia" Champagne Cocktail.
Now, 82 years after the Mimosa was introduced, Ken and Len bring you the "Daffodil" Champagne Cocktail. (Patent pending) (Google Search did not acknowledge this recipe ever having been documented). This is a delicious, mouth watering champagne cocktail that you will not soon forget. Served for the first time Sunday March 4, 2007 to friends (Russell and Bill) in the Orlando Metropolitan area, to rave reviews. Please try it and tell us what you think.
- Equal parts chilled Champagne and Pineapple Juice
- stir
Serve as a refreshing Sunday afternoon beverage while playing dominoes or croquet.
Note: When making champagne cocktails do not use expensive champagne. A domestic bottle of sparkling wine will be fine and save you money($15 or less will be good enough "champagne" or sparkling wine). Expensive Champagne should be enjoyed by itself and not mixed with anything else. (We recommend Moet and Chandon Brut Imperial in the $40 to $45 price range)
Marinated Cubed Steak w/ Onions and Parsley
2 - 12oz thin Cubed Steaks
3 Tbsp Extra Virgin Olive Oil
6 Cloves Garlic, peeled, mashed and chopped finely
2/3 cup yellow Onion, diced
1/3 cup yellow Onion, sliced
4 Tbsp fresh Flat Leaf Parsley, chopped
Juice of one Lime
Kosher Salt and Black Pepper to taste
- Rub the thin cubed steaks with the garlic on both sides.
- Place the steaks on a plate, add lime juice, salt and pepper. Put in refrigerator and marinate for a minimum of 2 hours turning steaks over every 15 minutes.
- Heat a heavy skillet on medium-high heat and add the olive oil.
- Once oil is heated, pan fry the steaks until barely to medium crusty brown on both sides.
Cooking time will depend on the thickness of the steaks. Usually 5 minutes a side should do it.
- Two minutes before serving, add Diced onion to the pan to warm, until onion is translucent.
- Serve one steak to each plate. Add some of the Sliced onions and a sprinkle of the parsley to each.
You can serve your steak with white rice, black beans and ripe plantains; cut-up over a salad to make a Steak Salad; or as a sandwich on Cuban Bread with fries.
3 Tbsp Extra Virgin Olive Oil
6 Cloves Garlic, peeled, mashed and chopped finely
2/3 cup yellow Onion, diced
1/3 cup yellow Onion, sliced
4 Tbsp fresh Flat Leaf Parsley, chopped
Juice of one Lime
Kosher Salt and Black Pepper to taste
- Rub the thin cubed steaks with the garlic on both sides.
- Place the steaks on a plate, add lime juice, salt and pepper. Put in refrigerator and marinate for a minimum of 2 hours turning steaks over every 15 minutes.
- Heat a heavy skillet on medium-high heat and add the olive oil.
- Once oil is heated, pan fry the steaks until barely to medium crusty brown on both sides.
Cooking time will depend on the thickness of the steaks. Usually 5 minutes a side should do it.
- Two minutes before serving, add Diced onion to the pan to warm, until onion is translucent.
- Serve one steak to each plate. Add some of the Sliced onions and a sprinkle of the parsley to each.
You can serve your steak with white rice, black beans and ripe plantains; cut-up over a salad to make a Steak Salad; or as a sandwich on Cuban Bread with fries.
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