Friday, September 30, 2016

Sunday Dinner October 2, 2016

On the Menu


New Orleans Fried Chicken
  5 - 8 Servings


Ingredients
1 fryer chicken cut into 8 pieces
Sea salt and pepper to taste
1½ cups all purpose flour
½ cup corn meal
2 teaspoons sea salt
1/2 teaspoon cayenne pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon Cajun or Creole Seasoning
4 large eggs
3 tablespoons water
1 cup peanut oil


Method
Season chicken with salt and pepper cover and refrigerate for 2 hours or overnight.
Place chicken in large pot with enough water to cover by 1 inch and bring to a boil for 6 minutes.
Remove chicken from water drain, let cool then pat dry with a paper towel.
Mix together the flour, corn meal, salt, cayenne pepper, granulated garlic and onion in a shallow dish.
Mix together eggs and water in a medium bowl.
Heat oil in a large skillet.
Dip the chicken in the egg wash, shake off any excess then dip it in the flour mixture.
Place chicken in the hot oil and fry until chicken is golden brown and done.
Drain on a paper towel.
6 – 8 Servings
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 tablespoon minced garlic
1 jalapeno pepper, seeded, diced 
16 ounces frozen lima beans
16 ounces organic frozen corn
1 teaspoon sea salt
½ teaspoon black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon oregano
4 fresh tomatoes, diced
2 cups of water
2 bay leaves
⅓ cup chopped fresh parsley leaves

Method
Heat olive oil in large sauce pan, add the onions, garlic, and jalapeno and saute until onions are translucent. 
Add the lima beans, corn, dried seasonings, tomatoes, water and bay leaves.
Bring to a boil and reduce heat to medium.  Cook uncovered 30 minutes or until beans are tender.
Remove bay leaves and mix in parsley.
 Spanish Rice – Vegan
6 Servings 
Ingredients
2 tablespoons grapeseed oil
½ teaspoon crushed red chili peppers
2 teaspoons ground cumin
1 large onion, diced
1 tablespoon minced garlic
1½ cups basmati rice
2 tablespoons tomato paste
2 Roma tomatoes, diced
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano
3 cups water
1 large bay leaf

Method
In a large sauce pan, heat oil, add crushed red chili peppers and saute until peppers turn slightly brown. 
Add ground cumin and saute until the fragrance of the cumin is released.
Add the onion, garlic and saute a few minutes.
Add the rice, mix thoroughly and continue sautéing 3 minutes.
Add tomato paste mix thoroughly add tomatoes, sea salt, granulated, garlic, granulated onion, oregano, water and bay leaf.  Bring pan up to a boil, stir, reduce heat to the lowest setting and cover.
Cook undisturbed 16 minutes.  Remove from heat, leave lid intact and let pan sit 10 minutes before removing the lid.
Remove bay leaf and fluff rice before serving.
8 Serving
Ingredients
1 small head of red or green cabbage
2 medium jalapeno peppers
2 medium carrots, sliced on the bias
½ bunch scallions cut on the bias
1 small bunch of cilantro, roughly chopped
½ teaspoon sea salt
½ teaspoon oregano
1 medium orange, juiced or juice of 1 lemon
¼ cup apple cider vinegar
Note: Orange juice makes the dressing sweet, great for children. The longer it marinates, the better it taste. 
Method
Remove core from cabbage and shred.  Place cabbage in a colander and rinse thoroughly then drain.
Roast jalapeno peppers, let cool then slice and remove the seeds and vein. Then slice or dice peppers.
Cut scallions on the bias.
In a large bowl, combine all the vegetables; add the salt, oregano, orange juice and vinegar.  Mix thoroughly, cover and let salad marinade a few hours before serving.
Taste best after 2 - 3 days when all the vegetables are pickled.
Very delicious!
 


Saturday, September 24, 2016

Sunday Dinner September 24, 2016

On the Menu



Sweet and Sour Brisket
6 - 5 oz. Servings

Ingredients
   For the Rub:
1 tablespoon brown sugar
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon ground allspice
½ teaspoon black pepper, coarsely ground (¼ teaspoon fine ground)
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
¼ teaspoon ginger
1 (4) pound beef brisket
2 tablespoons canola oil
1 medium onion, thinly sliced
3 cloves garlic, chopped
One 15- oz. can tomato sauce
½ cup water
3 bay leaves
2 cinnamon sticks
¼ cup firmly packed dark brown sugar
⅓ cup apple cider vinegar
⅓ cup raisins

Method
Preheat the oven to 300 degrees F.

Mix together the brown sugar, sea salt, black pepper, cayenne pepper, granulated garlic, allspice, cinnamon and ginger. Pat the brisket dry and rub both sides down generously with the rub. Cover and refrigerate overnight.
Remove brisket from refrigerator and let it come to room temperature.
 Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times until softened. Add the garlic and cook, for 1 minute, stirring occasionally.
 Add the tomato sauce, water, bay leaves, cinnamon sticks, brown sugar, vinegar and raisins stir to combine well.
Bring mixture to a boil then return brisket to the pot. I the liquid do not cover the brisket, add water until brisket is covered by at least 1 inch of liquid. Cover tightly and place brisket in the oven.
Cook until the brisket is fork tender, 3 to 4 hours.
Remove the brisket from the oven, and let rest for 10 to 20 minutes and trim the fat before serving.
 
 Cuban Black Beans
Servings 6- 8
Ingredients
1 pound black beans, dried – (Do not soak)
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced
Olive oil, for sautéing, plus 1 tablespoon
1 white onion, large dice
1 red pepper
1 green pepper
6 cloves garlic, chopped
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt
Method
In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and chili pepper. Simmer on low heat, with pot partially covered until the beans are tender, but not completely done, about 1 hour.
While beans are cooking, roast the red and green pepper by placing them directly on the burner, turn with tongs until the whole pepper is charred.
Place the peppers in a zip lock bag for about 15 minutes.
Once the peppers are cooled, remove the stem and black skin to reveal the smooth layer underneath.
Cut the peppers open to remove the seeds then dice.
In a sauté pan, add the olive and sauté onions, peppers and garlic until onions are translucent. 
Transfer to a blender, add the vinegar and puree to a pulp. Use some of the bean water if needed to the puree.
Add the puree to the beans, season with salt and continue to cook until beans are done about 30 minutes.

2 cups of Bhutanese Red Rice
¼ cup olive oil
½ cup minced onion
¼ cup dried cranberries
1 tablespoon orange zest
3 cups water
¼ teaspoon sea salt
¼ cup chopped walnuts

In a 1 quart sauce pan heat the oil over medium flame, add onions and sauté until translucent, about 5 minutes, making sure not to color.
Add the cranberries and orange zest to the onions for the last minute.
Stir in rice and coat with oil until rice is hot.
Stir in water, add salt and bring to a boil.
Cover, lower heat and simmer over low heat for 20 minutes. Let rest for a few minutes before fluffing; add the chopped walnuts on top and serve.




Caribbean Roasted Cabbage and Carrots
8 Servings
Ingredients
1 medium  cabbage, cut into squares
1 large onion, cut into cubes
2-3 cloves garlic, sliced
2 large carrot, sliced on the bias
1 bell pepper, cut into large squares
1 Scotch Bonnet chili pepper finely chopped
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground black pepper
3 tablespoons olive oil
Method
Preheat oven to 450°.
Combine cabbage, onion, garlic, carrots, bell peppers, scotch bonnet, salt, granulated garlic, granulated onion, pepper and oil in a large bowl; toss to coat.
Divide cabbage mixture between 2 oiled sheet pans (cookie sheets).
Bake at 450° for 20 minutes, then remove from oven.
Heat broiler to high. Return cabbage mixture to oven, place each pan under the broiler until edges begin to brown and crisp.


Caribbean Roasted Cabbage and Carrots
8 Servings
Ingredients
1 medium  cabbage, cut into squares
1 large onion, cut into cubes
2-3 cloves garlic, sliced
2 large carrot, sliced on the bias
1 bell pepper, cut into large squares
1 Scotch Bonnet chili pepper finely chopped
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground black pepper
3 tablespoons olive oil
Method
Preheat oven to 450°.
Combine cabbage, onion, garlic, carrots, bell peppers, scotch bonnet, salt, granulated garlic, granulated onion, pepper and oil in a large bowl; toss to coat.
Divide cabbage mixture between 2 oiled sheet pans (cookie sheets).
Bake at 450° for 20 minutes, then remove from oven.
Heat broiler to high. Return cabbage mixture to oven, place each pan under the broiler until edges begin to brown and crisp.