Saturday, March 23, 2019

Sunday Dinner March 24, 2019

On the Menu

8 – 10 Servings
1 pound [2cups] dried Peruvian [canary] beans
8 cups cold water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ½ teaspoons sea salt
1 tablespoon Sazon [recipe to follow]
1 tablespoon olive oil
1 large onion, diced
1 large red bell pepper, diced
1 large chili pepper, diced
4 large cloves garlic chopped
½ teaspoon sea salt
1 teaspoon Sazon
3 large roma tomatoes, diced
Sort beans by removing any debris, broken, disfigured off size or color beans.
Rinse beans thoroughly in cold water, drain and place in a large pot with water.
Place on medium low heat and simmer uncovered.
Place the bay leaves and cracked cardamom pods in a tea ball or a coffee filter tied close with a string and place it in the pot.
Add the granulated garlic, granulated onion, 1 ½ teaspoons sea salt, 2 teaspoons sazon and cook uncovered, stirring occasionally.
For the Sofrito:
Meanwhile, heat the olive oil in a medium sauté pan and add the onions, peppers garlic, ½ teaspoon sea salt and 1 teaspoon sazon.  Sauté until onions are translucent.
Add tomatoes and continue sautéing over medium heat until all liquid is absorbed.
Mix sofrito in with the beans and continue cooking uncovered over medium low heat until beans are tender.  Approximately 2 – 3 hours.
Keep beans covered with at least 1 inch of liquid at all times. 
If liquid is reducing too rapidly, reduce heat to low and if necessary, add more water, ½ cup at a time.
Remove season bag/ball before serving.
 Sazon Seasoning
½ cup
If you like that commercial brand then you're gonna love this 100% pure Sazon Seasoning!
2 teaspoons cumin, ground
1 teaspoon coriander, ground
1 teaspoon annatto
2 tablespoons granulated garlic
2 teaspoons turmeric
1 tablespoon paprika

Place all ingredients in a glass container with lid and shake until all spices are thoroughly combined.  If you use an airtight container, product can be kept for 6 month.
 Collard Greens Brazilian Style
4 – 6 Serving
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
4 – 6 garlic cloves, sliced
1 medium onion, sliced, thin
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper 

Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the sliced garlic and onions, continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust.
Stuie's Lemon Teriyaki Grilled Salmon
4 Servings
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon black pepper
¼ teaspoon cayenne pepper
½ teaspoon sea salt
4 salmon fillets
1 tablespoon grapeseed oil
4 cloves garlic, minced
1 tablespoon honey
1 cup teriyaki sauce
Juice of l lemon
lemon slices for garnish
fresh mint for garnish
In a small bowl, combine all the dry seasonings and generously sprinkle it over both sides of the fillets. Let fillets marinate in the seasoning for at least an hour or overnight.
Heat the oil in a small sauce pan, add the garlic and saute until lightly browned. Add the honey, teriyaki sauce and lemon juice. Simmer over low heat until sauce reduces, stirring occasionally.
Preheat the grill to medium high and grill fillets approximately 3 – 5 minutes each side, depending on how thick they are, just do not over cook them. Spoon the lemon teriyaki sauce over each fillet add a sprig of mint and lemon slice before serving. 

Spicy Cucumber Mint Salad
4 Servings
2 large hot house cucumbers, diced
1 small onion, sliced thin
1 jalapeno pepper, sliced thin
½ teaspoon crushed red chili peppers
½ teaspoon sea salt
½ teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon dried mint leaves, crushed
Juice of ½ lemon
1 tablespoon extra virgin olive oil

Combine all ingredient in a bowl, cover and refrigerate for at least an hour before serving.

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