Monday, July 28, 2008
Arroz con Pollo, porfavor!
4 large chicken skinless, boneless, chicken breast (of pieces of your choice)
2 yellow medium onions
1/2 green bell pepper
4 to 5 large garlic gloves
2 to 3 dry bay leaves
1- 8 oz can of tomatoe sauce
5 chicken boullion cubes
1/2 teaspoon bijol
1- 12 oz. beer at room temperature (brand of your choice)
1/4 cup olive oil (brand of your choice)
2 tablespoons cooking oil (brand of your choice)
2 cups long grain white rice (rinsed)
Tuesday, June 17, 2008
Yummy, yummy, yummy in my tummy! I just love black beans! And Papa has a fantastic and super easy recipe for them Cuban style. This is not your average black bean soup. This is black bean soup with some attitude. One of the things that makes this recipe easy, is the use of canned, *pre-cooked black beans. This recipe can be doubled or tripled and still be tasty!
(2) Medium size onions
Open can of black beans and empty into the pot. Using the now empty can, measure one can of water and add to the pot. Add in the olives. Next pour a good drizzle of olive oil over the top (1/8 cup or so). Turn the heat up to medium and cover. Cook, stirring occassionally, for approximately 30 minutes then uncover and continue to cook over medium heat until the bean sauce thickens.
Your finished dish! Super tasty, delicious "FRIJOLES NEGROS"
Monday, June 16, 2008
Plantains start out green and are usually made "Tostones" Once rippend they are usually made as "Maduros" but can also be made "Tostones"
This is the easiest recipe ever! Purchase as many "Plantains" as you like. Once you are ready to cook them start by pre-heating some cooking oil on low. In order to remove the plantain peel, take one end of the plantain , use a knife and cut a long seam into the peel in several places. After peeling, slice round pieces into 1 to 1-1/2" each (you can make them larger if you like).Once the oil has heated enough to create bubbles when you dip one in, begin to place the pieces into the oil and cook over medium heat. You want to cook them on the inside. It should take about 5 to 10 minutes. Once they look semi-cooked, remove from heat and place on a plate. Using a plantain tostonera, smash each piece to look like the ones in the picture. Once smashed, place in hot oil again and continue to cook on medium to high heat until they are toasted! That's it!
Remove from oil onto a dish that has a papertowel (for draining) and salt (or not) to your liking. Serve with just about any Cuban dish!
7 to 8 ( more if you like) large garlic gloves, smashed
1/4 cup garlic powder
1/4 cup "Adobo Completo"
1/2 cup olive oil
2-1/2 cup "Mojito"
1 -1/4 cup water
1 teaspoon "Bijol"
Your finish chicken! Serve with rice and beans as shown above or with mashed potates and a vegetable.
Saturday, June 14, 2008
Sooooooooooo...I made this blog and then said "LOOK HONEY! SURPRISE!!!" "What? For me?" Somehow, the page, the color, the effort paid off, he is now activing thinking about his new days as a chef and is gearing up to start cooking with some salsa music in the background and a margarita in hand.
Stay tuned and stop by soon for a meal to remember...