Category Archives: Recipe

Ropa Vieja

Recipe,
2 Tbsp. canola oil
1.5 lbs. thick-cut chuck roast, in 1″ cubes
  • Heat oil in a Dutch oven over medium heat
  • Brown meat on all sides and remove to a plate
1 onion, diced
1 bell peppers, diced
4 cloves garlic, minced
2 tsp. oregano
2 tsp. cumin
2 tsp. paprika
1/8 tsp. allspice
1/8 tsp. cloves
2 tsp. salt
1/2 tsp. pepper
1/2 cup dry white wine
  • Add onion and peppers to the pot and cook over medium heat for 15-20 minutes until very tender
  • Add the garlic and spices and cook for another minute
  • Add the white wine and bring it to a rapid boil, deglazing the pan
1 cup chicken broth
15 oz. can crushed tomatoes
6 oz. tomato paste
  • Add to the pan and simmer for 5 minutes
6 baby carrots, cut in half
1 stalk celery, cut in half
2 bay leaves
  • Add to the pot along with the meat
  • Bring to a boil, then cover and simmer for 3-4 hours or until the meat is fork tender and shreds easily
6 green olives, rinsed and minced
1/4 cup roasted red peppers, diced
1 Tbsp. capers, rinsed and drained
  • Discard the celery and bay leaves
  • Remove the meat to a plate, shred it, then return to the pot
  • Add olives, peppers, and capers
  • Simmer uncovered for 30 minutes to thicken
  • Serve with black beans, rice, and sweet plantains

Kansas City-style Barbecue Sauce

Recipe, ,
  • 1 cup ketchup
  • 6 oz. tomato paste (small can)
  • ½ cup brown sugar
  • ¼ cup molasses
  • ½ cup balsamic vinegar
  • 1 Tbsp. white vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. spicy brown mustard
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. ground chipotle
  • ½ tsp. smoked paprika
  • ¼ tsp. garlic powder
  • ¼ tsp. onion salt
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg

Combine all ingredients and simmer for 20 minutes. Exactly fills a 24 oz. jar.

Adapted from: http://allrecipes.com/recipe/big-als-kc-bar-b-q-sauce

Rhubarb Tartlets

Recipe,

5 stalks rhubarb (2½ cups sliced)
6 Tbsp. sugar
2½ Tbsp. flour
1/4 tsp. cinnamon

  • Slice rhubarb finely (1/8″), then add dry ingredients and toss to coat
  • Prepare All Butter Pie Crust and divide into 12 pieces
  • Roll out into 12 disks and press into the wells of a muffin pan
  • Fill with 2 Tbsp. of filling
  • Bake at 375°F for 30 minutes, or until crust is golden brown and filling is bubbling

Source: https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie

All-Butter Crust

Recipe,

1¼ cups flour
1 Tbsp. sugar
½ tsp. salt
10 Tbsp. butter, sliced and cubed
4 Tbsp. cold water

  • Mix dry ingredients in food processor until thoroughly mixed (5 seconds)
  • Add butter and process until butter is broken down into small pieces
  • Add water and mix by hand until dough is moist and forms a ball

Source: Cook’s Illustrated (except using all butter instead of a mix of butter and shortening)

Pumpkin Puree

Recipe,

 

  • Cut a small pie pumpkin in half and remove seeds.
  • Bake at 350°F for 1 hour or until tender (poking with a fork should not meet resistance).
  • Let cool and pour off any water.
  • Scrape pumpkin meat out and puree until smooth.  Add a small amount of water if it’s too thick to blend.
  • Should make 2-3 cups.

 

Pumpkin Spice Syrup

Recipe,

1½ cups water
1¼ cups white sugar
¼ cup brown sugar

2 tsp. cinnamon
1 tsp. ground allspice
½ tsp. ground ginger
½ tsp. ground cloves
¼ tsp. ground nutmeg
3 Tbsp. pumpkin puree

¼ tsp. vanilla
1 tbsp. pumpkin puree

  • Combine water and sugar in saucepan and simmer until sugar is completely dissolved.
  • Add spices and pumpkin; simmer for 5 minutes.
  • Remove from heat and add vanilla and remaining pumpkin; mix until pumpkin is dissolved.
  • Strain into glass jar and refrigerate.
  • Add 1-2 Tbsp. (to taste) to a latte to make a pumpkin spice latte.

Adapted from: http://everydayannie.com/2011/10/03/diy-pumpkin-spice-syrup-for-pumpkin-spice-lattes

Tamale Cupcakes

Recipe, ,

 

1 1/2 cups of masa harina
1/2 cup chicken broth
1/3 cup vegetable oil
1/2 tsp. baking powder
1/2 tsp. salt

  • Mix all ingredients by hand until they form a firm dough.
  • Divide into 12 balls and press into the wells of a muffin/cupcake pan.
  • Fill each well with tamale filling.
  • Bake at 350°F for 35 minutes, until the crust is golden brown.
  • Remove from oven and rest 5 minutes before removing from pan.
  • Serve warm, topped with cheese, salsa, etc.

Source: https://www.caciqueinc.com/blog/green-chile-chicken-tamale-cupcakes/

 

Rhubarb Collins

Cocktails, Recipe, , ,

Rhubarb-Infused Gin

1-2 stalks of rhubarb
1 cup gin

  • Cut rhubarb into 1/4″ slices and put in a jar with tight-fitting lid
  • Add gin to jar, which should just cover rhubarb, and fasten lid
  • Refrigerate for several days, shaking occasionally
  • Strain rhubarb from gin

Rhubarb Collins

jigger rhubarb-infused gin
half jigger simple syrup
juice from 1/2 lime
ice cubes

  • Combine all ingredients in cocktail shaker and shake vigorously
  • Strain into a glass and add club soda to taste

Chili

Recipe, ,

1 lb. ground beef
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
10 oz. tomato purée
15 oz. tomatoes, diced
15 oz. kidney beans, canned, drained, or refried beans
1 Tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper

optional: 1-2 Tbsp. brown sugar, and/or harissa

  • Brown beef and drain grease.
  • Add remaining ingredients and simmer or cook in slow-cooker for 8 hours.