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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Grilled flank Steak with Lime and Chile

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Grilled flank Steak with Lime and Chile
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Score the flank steak on both sides lightly. Place in plastic zipper bag
  2. mix lime zest and juice, green onions, garlic, cilantro, olive oil, coriander, cumin, chile powder, hot pepper sauce, salt, and pepper. put into bag and mix well coaring flank steak.
  3. Marinate in refrigeration overnight for 12 hours minimum.
  4. preheat grill. to medium high. put steat on grill. grill for 4-5 min a side for med. rare, 5-7 min per side for medium. 8-10 min a side for well done.
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Thai Tea Ice Cream

This ice cream is fabulous and rich.

I have always been a ice cream snob, but this has changed my whole outlook on ice creams.

Quick and easy to make.

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Thai Tea Ice Cream with BoBa
Course Side Dish
Cuisine Asian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Course Side Dish
Cuisine Asian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Instructions
  1. Heat 1 1/2 cup of cream to a simmer in a small saucepan over med low heat. Add tea mix, stir in to combine well. Remove from heat cover and let steep for 30 min.
  2. Strain tea mix through a fine mesh sieve pressing to get as much of the liquid out as possible. yield will be around 1 cup of liquid, with small specs of tea in it. Chill this in refrigerator till cold or overnight.
  3. Place vanilla, 2/3 cup condensed milk, 1/4 tsp salt and 1 cup cream in mixer. Whisk on low until combined, then increase speed to medium-high and beat until you have soft peaks. transfer to large bowl and fold in walnuts.
  4. pour chilled tea mixture into mixing bowl,add 2/3 cup condensed mild, 1/4 tsp salt and 1/4 tsp passion fruit extract. Beat on low until combined,increase speed to medium-high and beat till soft peaks form.
  5. pour tea mixture into bowl with vanilla base and gently flod together a couple strokes so the color forms swirls. Cover with plastic wrap and freeze al leas 6 hours or overnight.
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Mango Chow

A traditional Trini snack

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Mango Chow
Course Lunch
Cuisine Tropical
Prep Time 15 min
Servings
servings
Ingredients
Course Lunch
Cuisine Tropical
Prep Time 15 min
Servings
servings
Ingredients
Instructions
  1. Put mango strips into nonreactive bowl. Add remaining ingredients, toss to combine. Serve immediately
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Barbecue Ribs

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Barbecue Ribs
Course Dinner
Cuisine American
Servings
Ingredients
Course Dinner
Cuisine American
Servings
Ingredients
Instructions
  1. Combine all ingredients, mix well. Season ribs all over
  2. place bone side down in smoker heated to 240. Turn and baste with apple juice every hr for 4-5 hrs. Done when 2 side by side bones putt apart easily.
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Fried Chicken, Grandma’s Best

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Fried Chicken Grandma's Best
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. combine first 6 ingredients and sprinkle over chicken, making sure to cover all sides. Put chicken into refrigerator for 1 hour.
  2. Whisk buttermilk and hot sauce together, adding more heat if desired. Pour this mixture over the chicken and refrigerate overnight. Minimum 3 hours.
  3. Fill large pot with oil. Heat oil to 375. Combine flour, salt, pepper, and dill, and put into large paper grocery bag
  4. Remove chicken from fridge, and drain. Dredge the chicken in the flour, and shake off any excess flour.
  5. Gently place chicken into oil. as the temp of oil drops, try to keep it at 350. Turn chicken every 2 minutes, browning evenly. after 8 min. take one piece out and stick it with a fork all the way to the bone. If juice is clear it should be done.If juice is red put back-in and cook for 2 minutes more.
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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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Korean Grilled Chicken Wings with Cucumber- Kimchi quick pickle

This marinade is reminiscent of bulgogi. The wings absorb alot of flavor and are great on the grill, just make sure not to scorch.

The longer the marinate the better they get.

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Korean
Course Lunch
Cuisine Asian
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Lunch
Cuisine Asian
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Assemble ingridents
  2. chop ginger and garlic
  3. Blend together Andalimin peppers, apple juice, tamari, gochujang, sesame oil, ginger, brown sugar, and garlic
  4. Season wings with salt and put into large zipper bag. Pour 2/3 o marinade over wings. Toss to coat and put in bottom of refrigerator for 2 days. turn to evenly coat.
  5. Put on medium grill, turn occasionally watching closely because of the sugar content inmarinade.
  6. grill about 15-20 minute total until crisp and lightly charred
  7. For quick pickle, Toss cucumbers, kimchi, vinegar, 3 of the scallions, ad 1 tsp salt in bowl. let stand 10-20 min
  8. top with sesame seeds
  9. put finished wing in a large bowl and pour remaining marinate over them prior to serving.
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Grilled Spicy Pork Meatballs with Nuoc Cham

These spicy meatballs are loved by all, the fish sauce is a true background ingredient, but can be omitted if desired

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Grilled Spicy Pork Meatballs with Nuoc Cham
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Soak skewers if using wooden ones. Finely grate ginger and 4 garlic cloves into medium bowl.
  2. add salt, 1/2 cup cilantro, 1/4 chili paste, 1 dash XXX sauce, 2 Tbsp fish sauce, and 2 tsp sugar
  3. Add pork and mix well with your hands
  4. Form pork mixture into 20 oblong shaped balls. Let chill 15 min Place 2 balls onto each pair of skewers.
  5. grill until charred and just cooked through.
  6. remove to pan and cover with foil for sauce whisk lime juice, 1 Tbsp cilantro, 2 tsp chili past,1 dash XXX sauce, 2 Tbsp fish sauce, 2 tsp sugar, and 2 Tbsp warm water
  7. grate remaining garlic clove int Nuoc Cahm and stir
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