Pollo Pibil

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Pollo Pibil
Course Dinner, Main Dish
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Assemble ingredients
  2. Roast garlic
  3. juice citrus
  4. Put Achiote paste,juices, oregano and cumin in blender. Puree until mixture is smooth about 2 minutes.
  5. Put chicken pieces into a large non reactive bowl and cover with the blender pereperation. let marinate for at least 1/2 hr in the refrigerator, or overnight is better.
  6. cut banana leaves into 12 x 12 pieces
  7. prepare banana leaf packets by: placing one piece of chicken in center of piece, spoon some marinate sauce on it, add tomato slice, some sliced onion, 1 epazote leaf, 1 roasted garlic clove, salt and pepper
  8. fold up banana packets, and place into steamer or dutch oven. heat water to boiling, steam for about 12 minutes on high, then lover heat and cook for45- 50 minutes till done
  9. Alternate version: Put chicken into large casserole cover with Achiote sauce, and cook for 45-50 minutes. just add extra liquid if needed
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Moroccan Skirt Steak Salad

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Moroccan Skirt Steak Salad
Course Dinner, Lunch
Cuisine World
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
sevngs
Ingredients
Course Dinner, Lunch
Cuisine World
Prep Time 60 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
sevngs
Ingredients
Instructions
  1. Season steak with salt and pepper. Place in large zipper bag. Pour Chermoula over meat massage in and let marinate at least 1 hour
  2. Heat grill to med high, lightly oil. remove meat from marinade, and grill on both sides about 5 minutes until thermometer reads 125 for medium rare.
  3. transfer meat to cutting board and rest 10 minute before slicing
  4. Mix in large bowl. Carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce.
  5. divide salad on 4 plates. Top with steak and remaining herbs, drizzle with remaining chermoula sauce and top with feta and pomegranate seeds.
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Chermoula Sauce

This Moroccan sauce made with fresh herbs, garlic and lemon is a great marinade or finishing sauce.

Use with meat or seafood

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Chermoula Sauce
Course Side Dish
Cuisine Vegetarian, World
Prep Time 25 minutes
Cook Time 2 minutes
Servings
cup
Ingredients
Course Side Dish
Cuisine Vegetarian, World
Prep Time 25 minutes
Cook Time 2 minutes
Servings
cup
Ingredients
Instructions
  1. Toast coriander and cumin in a small dry skillet about 2 minutes, until fragrant. Stir to keep from scorching.
  2. cool coriander and cumin, and lightly crush with a heavy skillet.
  3. Place coriander seeds, cumin seeds, garlic, lemon zest, lemon juice, paprika, salt, red pepper flakes, and dash of red Habanero sauce in blender and puree until mixture is very smooth
  4. Add fresh cilantro, parsley, and mint. Pulse until mixture is well blended but still textured. keep in airtight container.
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Garam Masala

Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder.

The recipe changes from region to region within northern India, make it the way you like.

The flavors will be much stronger is fresh spices are used.

Rosebuds (found in Indian or Middle Eastern markets) can add an exciting floral note, you can use black cardamom, or fennel seeds . Once you taste the difference that this simple powder makes in your cooking, you will find it worth the investment of cupboard space.

As a rule (one that certainly gets broken all the time):

Garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.

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Garam Masala
Course Lunch
Cuisine India, World
Servings
Ingredients
Course Lunch
Cuisine India, World
Servings
Ingredients
Instructions
  1. In large saute pan combine all ingredients Except nutmeg and mace. Heat over medium high heat stirring constantly 2-3 minute until cumin starts browning
  2. Transfer to spice grinder, add nutmeg and mace. Grind until powder is fine. Store in airtight container
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Brazilian Cheese Rolls {Pao deQueijo}

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Brazilian Cheese Rolls {Pao deQueijo}
Cuisine World
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 2 minutes
Servings
servings
Ingredients
Cuisine World
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 2 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Put egg, oil, milk, tapioca flour Nocino® Blonde, and salt into blender and blend until smooth.
  2. Add cheese and pulse blender 2 times. Pour batter into mini muffin tin {nonstick} Fill each about 3/4 full or slightly less. Sprinkle extra cheese on top.
  3. Bake for 15-20 minutes until puffed up and golden. Don't let get brown. Remove from oven, cool a couple minutes before removing from pan. Serve Warm.
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Zaatar

A truly delicious Middle Eastern Spice mixture.

Pairs well with Pita and oil, make a dip with Zaatar plain yogurt and olive oil.

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Zaatar
Course Side Dish
Cuisine World
Prep Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine World
Prep Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. stir all ingredients together in small bowl
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Pozole Rojo

This Pozole is made with hominy, just like the traditional version, just minus the pork.

Very delicious too.

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Pozole Rojo
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
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Pozole

Traditional version of Pozole, made with whole-kernel hominy. We use pork to enhance the flavor

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Pozole
Course Side Dish
Cuisine World
Prep Time 12 minutes
Cook Time 60 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine World
Prep Time 12 minutes
Cook Time 60 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Combine pork, salt and water in medium pot. Bring to a boil, reduce heat and simmer gently until barely tender, about 20 minutes. Remove from heat, let pork cool in liquid. Drain still warm liquid into bowl, and set meat aside.
  2. Put ancho chilies into cooking liquid,and soak for 20 minutes. put chilies and liquid into blender, add garlic, oregano, and scotch bonnet sauce, puree until smooth.
  3. In dutch oven over med-high, warm oil. Add onion and saute until golden 10 minutes. Add chili puree, hominy, and stock. (add more stock if needed for soup like consistency.
  4. Stir in pork. Bring mixture to a boil, reduce to low and simmer uncovered until tender 30 min.
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Chicken Skewers: Instant Luau® South American

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Chicken Skewers: Instant Luau® South American
Course Lunch, Side Dish
Cuisine World
Prep Time 10 minutes
Cook Time 12 minutes
Passive Time 35 minutes
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine World
Prep Time 10 minutes
Cook Time 12 minutes
Passive Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Thread sliced chicken strips onto skewers.
  2. In small bowl whisk together: Instant Luau® Sauce, tomato paste, vinegar, and garlic.
  3. Place skewers into ziplock bag and add 1/2 of sauce mixture. Massage in and put into refrigerator for 30 minutes.
  4. Cook skewers on hot grill 12 minutes. Turn and baste every 2 minutes. ( can be cooked in 400° F oven for 16-18 minutes)
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Bulgogi: Korean “fire meat”

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Bulgogi: Korean "fire meat"
Fire meat: a grilled or roasted dish made of thinly sliced marinated meat, in this case pork. I can be grilled on a BBQ or stove top griddle, even stir fried. Any other protein can be substituted for the pork
Course Main Dish
Cuisine World
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine World
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Assemble ingredients
  2. Grate pear, garlic, and ginger
  3. Combine with pepper flakes, pepper sauce, sugar, sesame oil, and soy sauce in large zip lock bag
  4. thinly slice meat
  5. Put everything into bag and mix well. place in refrigerator for several hours
  6. Heat 1 Tbsp oil i large skillet over med high heat. put 1/2 of the meat into pan, spread out and season lightly with salt. Let meat cook without moving for about 1 minute. Mix meat and allow it to brown on the other side. Continue cooking until cooked through. Remove to serving dish and repeat with remaining meat. Serve topped with scallions
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