This is how I make it for myself since no one else in my house will eat it.
Ingredients:
a handful of peeled and deveined shrimp (I don't know how much this is -- a 1/4 pound?)
2 slices of bacon
small amount of diced onion (1/8 cup?)
1/4 cup sliced mushrooms
1 clove of garlic, finely chopped
small amount of chopped parsley
juice of 1/2 small lemon
tabasco (couple of dashes)
salt and pepper
Cut bacon into pieces. Fry in skillet. Remove to paper towels (leave bacon grease in pan). Fry onion in bacon fat until translucent. Add mushrooms and shrimp. Cook for 2-3 minutes until shrimp is almost done. Add garlic, parsley, salt, pepper, lemon juice and tabasco. Turn off heat. Add the bacon pieces. Serve over cheese grits.
Cheese Grits
I just make grits in the microwave (not instant), then add cheese and butter. I think the grits recipe is 3/4 cup water and 3 tablespoons grits cooked for 4 minutes in the microwave.
Saturday, January 9, 2010
Pastelon
I love this dish -- its a sort of Puerto Rican lasagne.
Ingredients:
4 plantains, very ripe, peeled and sliced into strips
1 lb ground beef
1 onion, minced
3 cloves garlic, minced
1/2 cup cilantro, chopped
2 teaspoons adobo
2 teaspoons oregano
2 tablespoons vinegar
1 envelope sazon
2 bay leaves
8 green stuffed olives, halved
1/2 cup raisins
1/4 cup tomato sauce
3 eggs
2 tablespoons milk
2 cups shredded white cheese (like Monterey Jack)
2 tablespoons olive oil
vegetable oil
Preparation:
Prehat oven to 350 degrees. Butter square pan or casserole dish with butter.
Combine in a bowl beef, onion, green pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well (with your hands).
Heat a large skillet over medium high heat; add 2 tablespoons olive oil.
Add meat mixture. Cook until brown and the juices bubble up. Add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes. Remove bay leaves. Set aside.
Heat a large frying pan and add vegetable oil, just enough to coat the bottom. Fry the plantain strips for 2 to 3 minutes on each side until golden and slightly crispy. Drain on paper towels on a plate. You will have to do this in several batches. Set aside.
To assemble pastelon:
In your prepared pan, start with a layer of plantains, then beef, then some of the shredded cheese. You want to finish with cheese and plantains. Beat the 3 eggs with the 2 Tbs of milk and pour over the pastelon. Let sit for a minute or so allowing the egg to soak in. Top off with a bit more cheese.
Bake for 20 minutes.
Tip on plantains:
You want them quite ripe for this dish. I usually buy mine a week or so before I plan to make this. The skins will be nearly all black when they are ready. To peel a plantain, cut both ends off, make a vertical slit down the length of the plantain and peel the skin off.
Ingredients:
4 plantains, very ripe, peeled and sliced into strips
1 lb ground beef
1 onion, minced
3 cloves garlic, minced
1/2 cup cilantro, chopped
2 teaspoons adobo
2 teaspoons oregano
2 tablespoons vinegar
1 envelope sazon
2 bay leaves
8 green stuffed olives, halved
1/2 cup raisins
1/4 cup tomato sauce
3 eggs
2 tablespoons milk
2 cups shredded white cheese (like Monterey Jack)
2 tablespoons olive oil
vegetable oil
Preparation:
Prehat oven to 350 degrees. Butter square pan or casserole dish with butter.
Combine in a bowl beef, onion, green pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well (with your hands).
Heat a large skillet over medium high heat; add 2 tablespoons olive oil.
Add meat mixture. Cook until brown and the juices bubble up. Add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes. Remove bay leaves. Set aside.
Heat a large frying pan and add vegetable oil, just enough to coat the bottom. Fry the plantain strips for 2 to 3 minutes on each side until golden and slightly crispy. Drain on paper towels on a plate. You will have to do this in several batches. Set aside.
To assemble pastelon:
In your prepared pan, start with a layer of plantains, then beef, then some of the shredded cheese. You want to finish with cheese and plantains. Beat the 3 eggs with the 2 Tbs of milk and pour over the pastelon. Let sit for a minute or so allowing the egg to soak in. Top off with a bit more cheese.
Bake for 20 minutes.
Tip on plantains:
You want them quite ripe for this dish. I usually buy mine a week or so before I plan to make this. The skins will be nearly all black when they are ready. To peel a plantain, cut both ends off, make a vertical slit down the length of the plantain and peel the skin off.
Salad and Honey Vinaigrette
Honey Vinaigrette
Ingredients:
1/4 cup rice vinegar
1 and 1/2 teaspoons Dijon mustard
2 tablespoons honey
salt, pepper
3/4 cup olive oil
I keep it simple -- combine all ingredients in a jar, cover and shake, shake, shake!
Salad:
about 10 ounces of whatever kind of greens you want (I usually use romaine)
1 cup crumbled goat cheese
1/2 cup dried cranberries
1/2 cup toasted pecan pieces
Ingredients:
1/4 cup rice vinegar
1 and 1/2 teaspoons Dijon mustard
2 tablespoons honey
salt, pepper
3/4 cup olive oil
I keep it simple -- combine all ingredients in a jar, cover and shake, shake, shake!
Salad:
about 10 ounces of whatever kind of greens you want (I usually use romaine)
1 cup crumbled goat cheese
1/2 cup dried cranberries
1/2 cup toasted pecan pieces
How I Make Salmon
So this is my easy recipe for salmon.
Marinade:
1/4 cup soy sauce
juice of 1/2 large lemon or 1 small lemon
2 teaspoons sugar
1 clove garlic, pressed
Combine in a zip top gallon size plastic bag. Place salmon fillets in marinade. Marinate at room temperature for 30 minutes (not longer or the acid of the lemon will "cook" the fish).
Remove fillets to paper towels (throw the marinade away). Pat top of salmon dry. Crack pepper on fillets. Let sit 5 minutes.
You can grill these but I usually cook then in a cast iron pan. Heat the pan over medium high heat. When hot, add a small amount of olive oil. Cook on each side for 4 to 5 minutes (less if they are thin). Start with the skin side.
I serve this with a salad with dried cranberries, goat cheese, toasted pecans and a honey vinaigrette (recipe here).
Marinade:
1/4 cup soy sauce
juice of 1/2 large lemon or 1 small lemon
2 teaspoons sugar
1 clove garlic, pressed
Combine in a zip top gallon size plastic bag. Place salmon fillets in marinade. Marinate at room temperature for 30 minutes (not longer or the acid of the lemon will "cook" the fish).
Remove fillets to paper towels (throw the marinade away). Pat top of salmon dry. Crack pepper on fillets. Let sit 5 minutes.
You can grill these but I usually cook then in a cast iron pan. Heat the pan over medium high heat. When hot, add a small amount of olive oil. Cook on each side for 4 to 5 minutes (less if they are thin). Start with the skin side.
I serve this with a salad with dried cranberries, goat cheese, toasted pecans and a honey vinaigrette (recipe here).
Peanut Butter and Nutella Cookies
These are great and very easy!
Ingredients:
1/2 cup unsalted butter, at room temperature
2/3 cup light brown sugar
1 egg
3/4 cup self-rising flour (see note)
1 and 1/2 tablespoons self rising flour added to above
1/2 cup oats
2 heaping tablespoons Nutella
2 heaping tablespoons smooth peanut butter
Preheat oven to 350 Grease a baking sheet with butter.
Beat butter and brown sugar. Add the egg and beat thoroughly.
Add the flour and oats and mix well. Add the Nutella and peanut butter but don't mix too thoroughly -- you want them swirly.
Drop by tablespoons onto the buttered baking sheet Leave space between because they spread during cooking. Bake for 10-12 minutes.
Let cool 5 minutes or so before removing from baking sheet (otherwise they will fall apart). Finish cooling on a rack. Store in airtight container for up to a week.
Recipe says makes 10-12 but I usually get around 20 or so.
Note on self-rising flour:
I never have this but here is an easy substitute: one cup of self-rising flour equals 1 cup all-purpose flour plus 1 and 1/4 teaspoon baking powder and 1/8 teaspoon salt.
Ingredients:
1/2 cup unsalted butter, at room temperature
2/3 cup light brown sugar
1 egg
3/4 cup self-rising flour (see note)
1 and 1/2 tablespoons self rising flour added to above
1/2 cup oats
2 heaping tablespoons Nutella
2 heaping tablespoons smooth peanut butter
Preheat oven to 350 Grease a baking sheet with butter.
Beat butter and brown sugar. Add the egg and beat thoroughly.
Add the flour and oats and mix well. Add the Nutella and peanut butter but don't mix too thoroughly -- you want them swirly.
Drop by tablespoons onto the buttered baking sheet Leave space between because they spread during cooking. Bake for 10-12 minutes.
Let cool 5 minutes or so before removing from baking sheet (otherwise they will fall apart). Finish cooling on a rack. Store in airtight container for up to a week.
Recipe says makes 10-12 but I usually get around 20 or so.
Note on self-rising flour:
I never have this but here is an easy substitute: one cup of self-rising flour equals 1 cup all-purpose flour plus 1 and 1/4 teaspoon baking powder and 1/8 teaspoon salt.
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