Cuban Chicken Dinner
Tonight: Mojo marinaded chicken leg quarter with saffron rice, black beans and sauteed red bell peppers and onions. Rice: Onions, saffron, turmeric, garlic, jasmine rice and water. No butter tonight, just Moroccan olive oil. Sea salt. Beans: Onions, Garlic, Cumin, black pepper and sodium free black beans. Peppers and onions sauteed in nothing but Moroccan olive oil. Chicken was marinaded for 2 hours in the Goya Mojo from Food Lion. Air fried at 370° for 45 minutes and let rest for 15 minutes.Garnished with green onion...
Perfect Roast Beef
Tonight’s dinner…Roast Beast! Top round roast, brought to room temperature coated with salt to draw out the moisture,then seasoned with garlic powder, onion powder and paprika and seared in a cast iron skillet. Then placed in a 300° oven on a roasting rack for an hour until it hit 120° and allowed to rest till it came to 130°. Sliced thin, served with carrots and onions that were on the bottom of the roasting rack....
Peruvian Chicken
With the news that a Latin restaurant was coming to town, and would offer Peruvian fare, my mind turned to one of my favorite poultry preparations… Peruvian Chicken. Upon hearing this, my better half offered to cook Peruvian Chicken this past weekend. I, of course was delighted at the prospect and offered to make Causa Rellena, my favorite Peruvian side dish. Peruvian Chicken, from the NY Times: Ingredients Yield:4 servings For the Chicken 6 garlic cloves, finely grated or minced 3 tablespoons soy sauce 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal. I got ours on Amazon 1 tablespoon lime juice teaspoon chile powder 1 teaspoon Dijon mustard 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper ½ teaspoon fine sea...
Mushroom Powder Encrusted Beef Short Ribs
My buddy Jim Goetz suggested using powdered dry mushrooms, after he cooked an omelette using them. This got me to thinking. I have a huge container of dried wild mushroom in my pantry that I pull out and re-hydrate as needed. So tonight I put about a quarter cup of the dried mushrooms into my spice grinder and made a powder. In a bowl I put 4 beef short-ribs, coated them with a Monacan olive oil (more on that later), as well as some garlic powder, onion powder, fresh cracked black pepper and some Himalayan sea salt. Into this I added the mushroom powder and tossed everything well. I placed these in my air fryer for 20 minutes at 400°. This browned them nicely. Meanwhile I made my saffron rice. Saffron Rice When the timer went off on the ribs, I dropped the temp...
Cloud Eggs
And now for something completely different…Cloud Eggs! This was a new one for me. Preheat your oven to 400°. Separate the whites from the yokes of 2 eggs. Whip the yokes to stiff peaks. A hand mixer works well here. Fold the whites onto a baking sheet lined with parchment paper. Make an indentation for future yoke placement. Put into the oven for about 8 minutes, you want the a little golden, like a meringue. Place the yokes in the indentation. Season as you like, I crushed on some black pepper and dusted mine with Spanish paprika. Put back into the oven till the reach a level of done-ness you are happy with. Mine took about 5 minutes. You can serve it any way you like. I put mine on toast with a slice of Black Forest ham and topped it with a Mornay sauce,...
Eggs Benedict
Because I had an English muffin…EGGS BENEDICT! My small batch hollandaise sauce: 2 Egg yokes1 tspn lemon juice1/4 tspn spanish paprika1/4 tspn crushed black pepper.1/4 stick of butter, melted Whip the egg yokes well, whisk in the lemon juice, then butter, all while continuing to whisk. Add pepper and paprika. Construction: • Toasted English Muffin• Slice of pan seared Black Forest ham (I seared mine in a little Spanish olive oil).• Poached egg• Hollandaise sauce• Fine grated Gruyere Cheese• Fresh ground black pepper• Garnish of...