12/22/14 recipe -Taste USA

Monday, December 22, 2014

Thai Green Curry Breakfast Bowl with Basil Chicken

How to make Thai Green Curry Breakfast Bowl with Basil Chicken Recipe - Gai Gai Thai Recipe From Kris Petcharawises At Minneapolis, Mn

Serves 4 To 6

Ingredients:
2 cups (421g) uncooked jasmine rice

CURRY SAUCE:
1 (403ml) can coconut cream or coconut milk
2 oz (55g) green curry paste
2 tbsp (24g) palm or white sugar
1 tbsp (15g) fish sauce
CARROT SLAW
6–8 garlic cloves
8–10 Thai chilies
4 tbsp (59g) fish sauce
1–2 limes, juiced
1–2 tbsp (13-26g) vegetable oil
2 cups (99g) sliced carrots

BASIL CHICKEN:
1 pound (454g) free-range ground chicken or turkey
3 tbsp (44g) sweet soy sauce
2 tbsp (30g) fish sauce
½ cup (118ml) vegetable oil
1 cup (40g) sweet Thai basil leaves

THAI OMELETTE:
3–4 eggs
4 tsp (20g) fish sauce
1 tbsp (13g) vegetable oil
½ cup (25g) green onions, garnish
½ cup (75g) crispy fried onions, garnish
½ cup (80g) sliced red peppers, garnish

Method:
Start by cooking the rice in a rice cooker or by the directions on the package.

To make the curry sauce, heat the coconut cream and curry paste over medium heat in a small pot for about 5 minutes or until it boils. Stir in the sugar and fish sauce. Bring the mixture back to a boil, about 5 minutes, and let it simmer. The curry sauce will look pale green when done.

For the carrot slaw, pound the garlic and chilies with a mortar and pestle into a paste, or use a food processor. Use half of the garlic and chili paste (the other half will be for the basil chicken) and add the fish sauce, lime juice, vegetable oil and carrots.

To make the basil chicken, mix the soy sauce and fish sauce. Sauté the garlic-chili paste in a frying pan on medium heat for 1 to 2 minutes. Add the chicken, soy sauce, oil and fish sauce and cook for about 5 minutes until there is no pink in the chicken. Once the chicken is done cooking, add the basil leaves. Set aside and cover until ready to serve.

For the Thai omelette, beat the eggs with the fish sauce. With a frying pan on medium-high heat, lightly oil the pan with the oil. Once the pan is hot, add the egg mixture and fry each side of the omelette for about 10 seconds or until each side is golden and crispy.

Assemble the bowl by starting with the jasmine rice on the bottom. Top the rice with sections of the basil chicken, Thai omelette and the carrot slaw. Pour the green curry sauce over the chicken and omelette. Garnish with green onions, fried onions and red peppers.

Thai Green Curry Breakfast Bowl with Basil Chicken

Carrot and Coconut Paranthas

How to make Carrot and Coconut Paranthas Recipe - Parantha Alley Recipe From Rajeev Yerneni And Retu Singla At New York, Ny

Makes 10 Paranthas

CARROT AND COCONUT STUFFING:
1 tbsp (13ml) olive oil
1/2 tsp mustard seeds
1/2 tsp methi (fenugreek) seeds
1/2 tsp cumin seeds
1 sprig curry leaves
2 or 3 green chiles, seeded and chopped
1/2 tsp urad dal
1/2 tsp chana dal
1/2” (1.3cm) piece ginger, grated
2 cloves garlic, grated
4 carrots, peeled and shredded
1 cup (76g) shredded unsweetened coconut
1/2 tsp red pepper flakes
Salt to taste

PARANTHAS:
3 cups (390g) atta (whole wheat chapati flour)
1 cup (237ml) water
1 tbsp (13ml) olive oil, plus more for frying

Method:
To make the carrot and coconut stuffing, heat the olive oil in a pan over medium heat. Once hot, add the mustard seeds, methi and cumin seeds, curry leaves, green chiles, urad dal and chana dal, ginger and garlic. Sauté for 5 to 6 seconds. Add the chopped carrots and mix well.

Cook with the lid on over medium heat for 4 to 5 minutes, stirring occasionally. Reduce the heat and add the coconut, red pepper flakes and salt to taste. Cook uncovered for about 10 minutes, until the carrots are slightly soft, stirring occasionally. Turn off the heat and place in a mixing bowl.

To make the paranthas, in a bowl, mix 2 cups (260g) of the atta flour and the water until a dough forms. Add the olive oil and knead until the dough is well mixed. Separate the dough into large balls approximately the size of golf balls. Roll between your palms, applying gentle pressure, until the balls are smooth and without cracks.

Spread the remaining 1 cup (130g) atta flour on a small plate. Press the dough balls gently, flattening them into the dry flour, coating both sides. Roll out the dough into 4-inch (10cm) disks.

Place a spoonful of stuffing in the center of each disk. Gather the sides of the disk up and over the filling, making a stuffed dough ball. Press gently onto the atta flour on both sides.

Roll out the stuffed dough ball to about 1/5 inch (5mm) thick. If the dough becomes sticky from the stuffing oozing out, add more atta flour.

Add a spoonful of olive oil to a pan. Add a dough ball and cook on one side over high heat for 2 to 3 minutes, until golden, then flip and cook on the other side until golden.

Carrot and Coconut Paranthas

Garlic Yaki Onigiri

How to make Garlic Yaki Onigiri Recipe - Love Balls Bus Recipe From Sao And Gabe Rothschild At Austin, Tx

Makes 9 Rice Balls

Ingredients:
4 cups (842g) uncooked short-grain rice
Vegetable oil
1 tbsp (15g) garlic powder
1 cup (237ml) soy sauce
3 sheets yaki nori (roasted seaweed), cut lengthwise into thirds

Method:
Using a rice cooker or stove-top method, rinse and cook the rice. Aerate the rice by stirring with a paddle and let cool slightly. Rice balls are easiest to form when the rice is hot. (But this is also when hands are most often burned.) When the rice is at a manageable temperature, wet your hands in ice water and paddle about 1 cup (235g) of rice into your hand.

Using both hands, form the rice into a triangle. Make the rice triangle firm, rewetting your hands if necessary. Set the onigiri aside on a foiled tray and repeat until all the rice is used (you should get 9 pieces). Place in the refrigerator and let cool for 40 minutes. This allows the rice to congeal and makes for reliable searing.

Coat a large frying pan with vegetable oil over high heat. Place the onigiri in the pan and cook on each side for 5 minutes, or until golden brown.

Combine the garlic powder and soy sauce in a bowl, then pour over the onigiri in the pan; use less for light flavor or more for those desiring something salty. Let the soy sauce reduce and sear one side for 5 to 10 seconds, until it caramelizes, then using tongs, flip and sear the opposite side. Remove from the pan and place each onigiri facedown on the yaki nori strips. Wrap the seaweed around the onigiri and enjoy!

Garlic Yaki Onigiri

Buta Kimchi

How to make Buta Kimchi Recipe - Love Balls Bus Recipe From Sao And Gabe Rothschild At Austin, Tx

Makes 4

Ingredients:
1 lb (454g) pork belly
1 tsp salt
4 cups (1363g) chopped kimchi
1 1/2 tbsp (22g) gochujang (Korean red chili paste)
1 1/2 tbsp (22ml) soy sauce

Method:
Thinly slice and chop the pork belly into ½-inch (1.3cm) pieces. Spread out the pieces on a cutting board and lightly salt. Let the pork belly sit for 5 minutes.

Heat a large frying pan over medium-low heat. Add the pork belly and stir for approximately 10 minutes, allowing all sides to slowly brown. When the pork is cooked through, remove from the pan.

Keeping the pork belly oils in the pan, add the kimchi, gochujang and soy sauce. Be sure to include a good amount of the kimchi juices. Once the sauce begins to bubble, reduce the heat to low, cover and allow to simmer for 10 minutes. Stir the pork belly back in and let cook for another few minutes for the flavors to mix.

Buta Kimchi

Khao Kha Muu

How to make Khao Kha Muu Recipe - Nong’s Khao Man Gai Recipe From Nong Poonsukwattana At Portland, Or

Serves 2

Ingredients:
3 medium eggs

CHILE VINEGAR
2 cloves garlic
1 fresh Thai chile
1 tsp sugar
1/2 tsp salt
1/2 cup (118ml) Thai vinegar, preferably Golden Mountain brand

PORK HOCK:
2 tbsp (30g) salt
1 tbsp (9g) white pepper
4 cloves garlic
1 cilantro root
1 piece cinnamon
3 pieces star anise
1 pork hock, about 3 lb (1361g)
1 (2l) bottle Coca-Cola
3 dried shiitake mushrooms
1/2 cup (125ml) oyster sauce, preferably Maekrua brand
1 bunch Chinese broccoli
1/2 cup (90g) pickled mustard greens, for serving
Steamed jasmine rice, for serving
Fresh cilantro sprigs, for garnish

Method:
Bring enough water to cover the 3 eggs comfortably to a boil in a saucepot. Using a thumbtack, poke a hole in each of the eggs. This will prevent them from cracking as they touch the boiling water. Set a timer for 6 minutes and add the eggs to the boiling water. After 6 minutes, shut off the heat and let the eggs sit in the water for exactly 3 minutes. Immediately transfer to an ice water bath. Peel and reserve.

To make the chile vinegar, mash the garlic, chile, sugar and salt in a mortar and pestle. Add to a bowl along with the vinegar and stir to combine.

To make the pork hock, add 1 tablespoon (15g) of the salt, white pepper, garlic and cilantro root to a mortar and pestle. Mash into a paste and set aside.

Heat a small sauté pan over medium heat. Toast the cinnamon and star anise for 2 to 3 minutes or until aromatic.

Rinse the pork hock under cold running water, then add to a large pot. Add the Coca-Cola, shiitake mushrooms, mashed paste, oyster sauce and toasted cinnamon and star anise. Bring to a boil over high heat, then reduce to a low simmer. Simmer for 3 hours, or until the meat easily peels off the bones while still holding its structure.

Taste the broth and check for seasoning. It should taste rich, salty and mildly sweet. Add the remaining 1 tablespoon (15g) salt if needed. Finish by adding the Chinese broccoli and 6-minute eggs to the pot.

Serve with the chile vinegar, pickled mustard greens, steamed jasmine rice and fresh cilantro sprigs.

Khao Kha Muu

Pork Belly and Pineapple Adobo

How to make Pork Belly and Pineapple Adobo Recipe - The Herban Legend Mobile Café Recipe From Brian Seeley At Charlotte, Nc

Serves 10 To 12

Ingredients:
1 cup (237ml) Filipino palm vinegar
2 cups (473ml) toyomansi
(Filipino soy sauce with calamansi lime juice)
1 1/4 cups (300ml) water
2 tsp (10g) black pepper
1 medium onion, finely diced
6 cloves garlic, chopped
2 jalapeño peppers, seeded and finely diced
1 can diced pineapple, juice reserved
1/2 can Sprite
4 lb (1.8kg) pork belly (2 slabs) or pork butt
1/2 cup (76g) cornstarch
Jasmine rice, for serving

Method:
Combine the vinegar, toyomansi, 1 cup (235ml) of the water, black pepper, onion, garlic, jalapeño, pineapple and juice, and Sprite in a bowl. Add the pork, turning to coat, cover and marinate the pork overnight in the refrigerator.

The next day, remove the pork from the marinade and sear in a hot pan until brown on both sides. Cover with the marinade and heat on high just until it starts to bubble. Lower the heat enough to just keep bubbles. Cook at this temperature for 4 hours.

Remove the pork and allow to cool. Cut into 3-inch (7.5cm) strips and slice 1/4 inch (6mm) thick.

Meanwhile, bring the marinade to a rolling boil over medium-high heat. Make a slurry of the cornstarch and remaining ¼ cup (60ml) of water, pour into the marinade and cook until the sauce thickens to a gravy-like consistency.

To serve, sear the pieces of pork belly until crisp on both sides. Lay over jasmine rice and top with the sauce.

Pork Belly and Pineapple Adobo

Japanese Curry with Chicken Karaage

How to make Japanese Curry with Chicken Karaage Recipe - Japacurry Recipe From Jay Hamada At San Francisco, Ca

Serves 8

CHICKEN KARA-AGE:
2 tbsp (30ml) soy sauce
2 tbsp (30ml) sake
1 tsp grated ginger
1 tsp grated garlic
1 egg yolk
Salt and pepper to taste
1 lb (454g) chicken thighs, cut into 1” to 2” (2.5 to 5cm) cubes
1 cup (99g) flour
1 cup (170g) potato starch
1/2 tsp black pepper
1/4 tsp cayenne pepper
Vegetable oil, for frying

JAPANESE CURRY:
2 tbsp (30ml) vegetable oil
2 medium onions, chopped
2 carrots, chopped
2 tbsp (29g) butter
1 tbsp (10g) grated garlic
6 cups (1420ml) water
7 oz (196g) Japanese curry cubes
Cooked rice, for serving
Cayenne pepper, for garnish

Method:
To make the kara-age, in a baking dish, combine the soy sauce, sake, ginger, garlic and egg yolk and season with salt and pepper. Add the chicken, cover and marinate for at least 1 hour in the refrigerator. Remove from the marinade, discarding the marinade.

In a bowl, mix the flour, potato starch, black pepper and cayenne pepper. Dip the chicken and coat thoroughly.

Pour vegetable oil into a deep pot or fryer to a depth of 4 to 5 inches (10– 12.5cm). Heat to 350°F (177°C) on a deep-fat thermometer. Fry the chicken for 8 minutes, drain and set aside.

To make the curry, heat the oil in a large saucepan over medium heat. Add the chopped onions, carrots, butter and grated garlic and cook, stirring, for 8 to 10 minutes, until the onions brown. Add the water and simmer for about 30 minutes, until you can pass a fork through the carrots. Skim off any oil or foam.

Decrease the heat to low, add the Japanese curry cubes, and stir for 5 to 7 minutes, until the curry becomes thick. Serve the curry over rice with the chicken kara-age. Dust with cayenne pepper for additional heat.

Japanese Curry with Chicken Karaage

Adobong Pusit

How to make Adobong Pusit Recipe - Lumpia Shack Recipe From Chef Neil Syham At Brooklyn, Ny

Serves 3 Or 4

Ingredients:
2 lb (907g) squid
3 tbsp (45ml) oil
4 cloves garlic, crushed
4 bay leaves
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 tsp black peppercorns
3/4 cup (177ml) white or coconut vinegar
3/4 cup (177ml) fish or chicken stock
1 tbsp (12g) sugar
1/4 cup (59ml) soy sauce
1 tsp minced red chiles
1 tsp minced parsley

Method:
Detach the head of the squid from the body. Remove the beak and ink sacks and clean the squid under running water.

In a sauté pan over medium heat, add the oil and sauté the garlic until golden brown, 1 to 2 minutes. Add the squid, bay leaves, salt, pepper and peppercorns and sauté for 2 minutes.

Pour in the vinegar, stock, sugar and soy sauce. Bring to a boil over high heat and then reduce to a simmer and cover. Simmer for 45 minutes, or until the squid is fork-tender.

Just before serving, add the minced red chiles and parsley. Eat alone or serve over garlic rice with a fried egg.

Adobong Pusit

Soondubu Stew

How to make Soondubu Stew Recipe - Kami (Korean American Menus Inspired) Recipe From Jang Family Recipe at Philadelphia, Pa

Serves 1 Or 2

Ingredients:
1 cup (220g) shredded pork shoulder
1 1/2 tsp (7ml) sesame oil
1 tbsp (10g) minced garlic
1 tbsp (7g) Korean coarse red pepper powder (add more if you like to be spicier)
1/4 cup (17g) sliced shiitake or button mushrooms
1/4 cup (38g) diced onion
1/4 cup (38g) diced zucchini
1 cup (237ml) vegetable stock
1 (14-oz [396g]) package soft tofu
Salt to season
1 long hot pepper, seeded and diced
1/2 cup (25g) diced scallion

Method:
In a medium pot, mix the pork, sesame oil, garlic and red pepper powder with no heat. Once mixed, turn the heat on high and sauté the mixture for 2 to 4 minutes, until the pork gets some color.

Add the mushrooms, onion and zucchini, and then the stock. Bring to a boil and add the tofu. Do not stir often to avoid breaking up the soft tofu.

Lower the heat to a simmer and cook for about 10 minutes. Season to taste with salt. Add the long hot pepper and the scallion just before serving.

Enjoy it with a bowl of rice and a side of kimchi.

Soondubu Stew

Brisket Barbacoa Empanada

How to make Brisket Barbacoa Empanada Recipe - Taco Mondo Recipe From Michael Sultan And Carolyn Nguyen At Philadelphia, Pa

Serves 6 To 8

BRINE:
3/4 cup (181g) kosher salt
1/2 cup (96g) sugar
1/4 cup (60g) granulated garlic
4 qt (3.7l) water
3- to 4-lb (1.4 to 1.8kg) brisket
Salt and pepper
1 (14.5 oz [410ml]) can beef or chicken stock

EMPANADA DOUGH:
2 1/4 cups (270g) all-purpose flour
1 1/2 tsp (8g) salt
1/2 cup (112g) unsalted butter, cut into small pieces
1 egg
1 cup (79ml) ice water
1 tbsp (15ml) white vinegar

ADOBO SEASONING:
1 tbsp (7g) chili powder
1 tbsp (7g) cumin
1 tbsp (15g) granulated garlic 1 tbsp (7g) onion powder
1 tbsp (7g) dry oregano
1 tbsp (7g) smoked paprika
1 1/2 tsp (8g) red pepper flakes
2 tbsp (30g) kosher salt
1 tbsp (15g) freshly ground black pepper
1 1/2 tsp (4g) ground cinnamon

FILLING:
5 tomatoes, diced
1 red onion, diced
1 white onion, diced
1 head garlic, smashed
2 jalapeño pepper, seeded
2 tbsp (30ml) vegetable oil
2 tbsp (30ml) canola oil
1 cup (237ml) heavy cream
2 to 3 cups (241 to 362g) shredded Mexican Chihuahua cheese or fontina
1 egg, beaten
Vegetable oil, if frying

Method:
To make the brine, place all the brine ingredients in a pot and bring to a boil. Remove from the heat, let cool, then pour over the brisket in a baking dish or Dutch oven. Cover and refrigerate for 24 hours.

Preheat the oven to 400°F (200°C, or gas mark 6). Remove the brisket from the brine and pat dry. Season with salt and pepper and place in a roasting pan. Place the brisket on the center rack and roast for 20 to 30 minutes or until brown. Remove from the oven and drain off the fat. Lower the temperature to 350°F (180°C, or gas mark 4). Pour the beef stock threefourths of the way up the brisket. Tuck a piece of parchment paper around the brisket, then cover the pan with aluminum foil and place back in the oven. Braise for approximately 3 hours, or until a knife goes into the meat with little to no resistance. Remove form the oven, discard the parchment, let cool, cover and place in the refrigerator overnight. This step allows moisture to be reabsorbed into the meat.

To make the empanada dough, sift the flour and salt into a food processor. Add the butter and pulse together until it resembles coarse meal. Pour the flour mixture into a stand mixer fitted with a paddle attachment. Combine the egg, water and white vinegar, add to the mixer and mix on low speed until the dough comes together and looks shaggy. Add a little more water if it’s too dry. Form the dough into a disk, wrap in plastic wrap and refrigerate for 20 minutes.

To make the adobo seasoning, mix all the ingredients in a bowl. Set aside.

To make the filling, preheat the oven to 350°F (180°C, or gas mark 4). Combine the tomatoes, onions, garlic and jalapeños in a bowl. Lightly coat with vegetable oil and sprinkle in the adobo seasoning. Spread on a cookie sheet lined with parchment and roast in the oven until brown and caramelized. Remove the filling from the oven and blend in a food processor until smooth.

Add the canola oil to a large sauté pan over medium heat. Once the pan is hot, pour in the filling puree and let simmer for 1 minute, and then add the heavy cream. Remove the brisket from the refrigerator and trim off the excess fat. Chop the brisket and add to the simmering liquid. Let the brisket simmer for about 20 minutes, until it shreds apart. Taste for seasoning. Remove the filling from heat and let cool. Add the cheese and stir to combine.

To assemble the empanadas, lightly flour a work surface and roll the dough to ⅛ inch (3mm) thickness. Cut into large rounds. Brush the beaten egg on one side of the round and add a spoonful of the filling. Fold the sides over and press together to seal.

Once sealed you can either bake or fry. If baking, bake at 375°F (190°C, or gas mark 5) for 15 minutes. If frying, bring the oil to 375°F (190°C) and fry until golden brown. To freeze, sprinkle the empanadas with cornmeal and wrap individually with cut pieces of parchment.

Brisket Barbacoa Empanada

Spiced Spareribs With Chimichurri Sauce

How to make Spiced Spareribs With Chimichurri Sauce Recipe - Thrive: Sauce And Bowls Recipe From Erika Reagor At Portland, Or

Serves 6

SPARERIBS:
½ cup (101g) packed brown sugar
2 tbsp (14g) smoked paprika
1 tbsp (8g) fresh toasted cumin seeds, ground
1 tsp red pepper flakes
2 to 3 tbsp (30 to 45g) kosher salt
1 tsp finely ground black pepper
4 lb (1.8kg) pork spareribs
1 or 2 (12-oz [340ml]) bottles amber or porter-style beer

CHIMICHURRI SAUCE:
½ cup (20g) parsley leaves
2 tbsp (5g) fresh oregano
6 cloves garlic
1 tsp red pepper flakes
¼ cup (59ml) red wine vinegar
1 cup (79ml) grapeseed oil
Sea salt to taste

Method:
Preheat the oven to 275°F (140°C, or gas mark 1).

To make the spareribs, combine the brown sugar, smoked paprika, cumin seeds, red pepper flakes, salt and pepper in a bowl and then rub over the ribs. Let sit for 10 minutes. Pour the beer into a roasting pan and place the ribs on top.

Braise the ribs, uncovered, for 3 to 4 hours, or until they are fork-tender and fall away from the bone. Add more beer if the pan becomes dry. Remove from the oven and let rest for 15 to 20 minutes.

To make the chimichurri sauce, combine the herbs, garlic and pepper flakes in a food processor and pulse into a rough chop. Add the vinegar and pulse a few more times. Pour into a bowl. In a thin stream, whisk in the grapeseed oil. Season with salt and let marinate for 1 to 2 hours.

Serve the chimichurri atop the ribs. For a complete meal, enjoy with sautéed vegetables and brown rice.

Spiced Spareribs With Chimichurri Sauce

Venezuelan Arepas with Muchacho

How to make Venezuelan Arepas with Muchacho Recipe - La Cocinita Food Truck Recipe From Chef Benoit Angulo At New Orleans, La

Makes 10 To 12 Arepas

AREPAS:
1 ½ tsp (7ml) vegetable oil
1 ½ tsp (8g) salt
2 cups (473ml) warm water
½ lb (227g) fresh masa

CARNE ASADA SEASONING:
½ cup (121g) kosher salt
2 tbsp (30g) oregano
1 tbsp (15g) garlic powder
1 tbsp (7g) cumin
1 tbsp (15g) onion powder
1 tbsp (15g) black pepper
1 tsp curry powder

MUCHACHO (VENEZUELAN BRISKET):
2 ½ lb (1134g) beef brisket
1 tbsp (15g) Carne Asada Seasoning (see recipe above)
1 tbsp (13ml) canola oil
1 cup (151g) roughly chopped white onion
½ cup (76g) roughly chopped celery
½ cup (76g) roughly chopped green bell pepper
1 tbsp (10g) minced garlic
2 tbsp (29g) unsalted butter
2 tbsp (30g) salt
1 tbsp (15g) black pepper
1 tbsp (15ml) Worcestershire sauce
1 cup (237ml) red wine (Cabernet or Shiraz, something good enough to drink)
2 bay leaves
1 ½ cups (355ml) beef stock
1 cup (235ml) Malta (Latin American soda flavored with molasses, found in most Hispanic grocery stores)

GUASACACA (VENEZUELAN GUACAMOLE):
2 avocados
¼ bunch cilantro
½ cup (76g) diced green bell pepper
½ cup (76g) diced white onion
¼ cup (60ml) canola oil
2 tbsp (30ml) white vinegar
¼ tsp black pepper
¼ tsp salt

PURPLE CABBAGE SLAW:
¼ bunch cilantro, chopped
⅛ medium white onion, chopped
1 ½ tsp (7ml) lime juice
1 ½ tsp (7ml) canola oil
½ tsp yellow mustard
½ tsp mayonnaise
Salt to taste
½ head purple cabbage, shredded
Queso fresco, for garnish

Method:
To make the arepas, in a large bowl, combine the oil and salt with the warm water until the salt dissolves. In small increments, slowly add the masa to the water, kneading until smooth and lump-free. Continue until you’ve mixed in all the masa. Form the masa mixture into patties about 3 inches (7.5cm) in diameter and ¾ inch (2cm) thick, ensuring that the edges are smooth and free of cracks.

Preheat a griddle over medium heat and cook the arepas for 5 to 6 minutes on each side, until light golden brown and slightly crispy on the outside.

To make the carne asada seasoning, combine all the ingredients in a small bowl.

To make the brisket, remove excess fat and silver skin from the meat. Season the brisket with the carne asada seasoning and let it rest at room temperature for at least 30 minutes. Add the canola oil to a deep pan and sear the meat on all sides until medium brown in color. Remove the meat from the pan and let it rest for 30 minutes.

Add the onion, celery, green bell pepper, garlic and butter to the pan, and season with salt and pepper. Lower the heat to medium-low and sweat the veggies until brown bits come off the bottom of the pan. Add the Worcestershire sauce, wine and bay leaves. Bring to a boil and simmer the sauce for 30 minutes.

Preheat the oven to 350°F (180°C, or gas mark 4). Put meat in a deep pan with the sauce. Tightly cover with aluminum foil and bake for 1 hour. Add the beef stock and Malta and bake for another 2 hours. Remove the meat from the oven and let it cool enough to handle. Slice the meat against the grain into 1-inch (2.5cm) slices. Add the meat back to the pan with the sauce and cook for an additional hour.

To make the guasacaca, add all the ingredients to a blender. Puree until smooth. Set aside.

To make the cabbage slaw, blend the cilantro, onion, lime juice, canola oil, mustard, mayonnaise and salt into a dressing. Place the shredded cabbage in a medium bowl. Add the dressing, incrementally, to the cabbage mixture and toss well to combine. Dress to taste.

Cut each arepa to form a pocket. Stuff each one with about 3 ounces (84g) of brisket, then garnish with 1 tablespoon (15ml) of guasacaca, a bit of cabbage slaw, and a sprinkle of queso fresco.

Venezuelan Arepas with Muchacho

Garlic Carne Asada Quesadilla

How to make Garlic Carne Asada Quesadilla Recipe - 333 Truck Recipe From Eric Chung At San Jose, Ca

Makes 8 Quesadillas

CARNE ASADA:
1 1/2 lb (680g) sirloin steak
Salt to taste
Light chili powder to taste
Dark chili powder to taste

CARNE ASADA GLAZE:
4 oz (113g) garlic
Juice of 2 limes
1/2 bunch cilantro
1 jalapeño pepper, seeded
2 ½ tsp (13g) salt
7 ½ tbsp (99ml) oil

AVOCADO GARLIC SAUCE:
1 avocado, peeled, pitted, and diced
6 cloves garlic
Juice of 1 ½ limes
1 tsp salt
1/4 bunch cilantro
3/4 cup (170ml) water

PICO DE GALLO:
6 Roma tomatoes
1 red onion
1 bunch cilantro
1 jalapeño pepper, seeded and minced (optional)
2 l imes
1 1/2 tbsp (23g) salt
1 pint (450g) sour cream
8 (12" [30.5cm]) flour tortillas
2 lb (907g) Monterey Jack and Cheddar cheese blend

Method:
To make the carne asada, pat the sirloin steak dry and season with salt. Lightly dust both sides with light and dark chili powders. Marinate, covered, in the refrigerator for at least 6 hours or overnight.

While steaks marinate, make the glaze. Blend all the ingredients in a food processor to a sauce-like consistency. Set aside.

To make the avocado garlic sauce, blend all the ingredients in a food processor until smooth. Pour into a squirt bottle. Mix water with sour cream until it’s smooth enough to pour into another squirt bottle.

To make the pico de gallo, dice the tomatoes and red onion. Be sure to finely dice the red onion to minimize its spicy characteristics. Rinse the cilantro and finely mince just the leaves. Add the jalapeño to the mix if you want to heat things up. Combine all the ingredients in a bowl and mix well. Refrigerate the salsa and use the same day.

Remove the steak from the refrigerator and grill in a nonstick skillet over medium-high heat until medium-rare, roughly 4 to 6 minutes on each side. Once the steak has cooled enough to handle, chop into small ¼-inch (6mm) cubes. Add the chopped steak to a nonstick skillet along with the glaze and sauté over high heat for 2 to 3 minutes, until the steak is fully cooked and browned.

To assemble the quesadillas, mix water with the sour cream until it’s smooth enough to pour into a squirt bottle. Toast one side of the tortillas in a skillet over medium-low heat until slightly golden brown. Remove from the heat. On half of the toasted side, lay the carne asada meat along with the pico de gallo and a nice handful of shredded cheese. Squirt a generous amount of avocado garlic sauce and sour cream on both sides. Fold the top of the tortilla over and toast the untoasted sides in the skillet over mediumlow heat for 1 to 3 minutes on each side, or until the cheese is nicely gooey inside.

Chop into 1-inch (2.5cm) strips on a cutting board and serve with extra avocado garlic sauce on the side.

Garlic Carne Asada Quesadilla

Ceviche Mixto

How to make Ceviche Mixto Recipe - El Fuego Dc Recipe From Manuel Alfaro And Omar Rodriguez Valladares At Washington, D.C

Serves 2

Ingredients:
4 oz (112g) medium (51–60 count) raw shrimp
2 stalks celery, diced
1/4 cup (59ml) water
2 habañero peppers, diced
1 tsp minced ginger
2 cloves garlic
2 tbsp (30ml) milk
2 (9-oz [255g]) fillets fresh tilapia, into ¼” (6mm) strips
1 small red onion, julienned, plus more for garnish
Juice of 3 large juicy limes
Pinch of fresh cilantro, plus more for garnish
Salt and white pepper to taste

Method:
Place the shrimp and 1 stalk of the celery in a small saucepan, add the water and cook over high heat for 3 to 4 minutes, until the shrimp turn pink. Remove from the heat, drain and reserve the liquid, and discard the celery. Rinse the shrimp in cold water to stop the cooking process and set aside. Place the shrimp and cooking liquid in the refrigerator until chilled.

Add 1 of the habañero peppers, ginger, garlic and remaining stalk of celery to a blender along with the cooking liquid from the shrimp and milk. Blend until smooth and strain.

In a 9 × 11-inch (23 × 28cm) plastic pan, place the fish, shrimp, remaining habañero, onion, the blended ingredients, lime juice and a pinch of cilantro. Add salt and pepper to taste and gently mix well. Place in the refrigerator for 10 minutes and then mix again. Keep in the refrigerator for another 10 minutes until ready to serve.

Mix before serving and garnish with the onion and cilantro.

Ceviche Mixto

Lomo Saltado

How to make Lomo Saltado Recipe - El Fuego Dc Recipe From Manuel Alfaro And Omar Rodriguez Valladares at Washington, D.C.

Serves 2

COOKING SAUCE:
1 cup (79ml) olive oil
1/4 cup (59ml) soy sauce (we prefer wheat-free, naturally brewed)
1/4 cup (59ml) rice vinegar
1/2 tsp sesame oil
2 cloves garlic, minced
1 tbsp (14g) minced ginger
Salt and pepper to taste
1/2 lb (227g) beef tenderloin, cut into 1/4” (6mm)-thick strips (always cut beef against the grain, which ensures tenderness)
1 medium red onion, cut into
1/2" (1.3cm)-thick strips
2 jalapeño peppers, seeded and deveined (this is a substitution; the dish is traditionally prepared with fresh Peruvian yellow peppers), cut into 1/4" (6mm)-thick strips.
2 plum tomatoes, quartered

Method:
Small bunch fresh cilantro, finely chopped

To make the cooking sauce, place the olive oil, soy sauce, rice vinegar, sesame oil, garlic and ginger in a blender. Add salt and pepper to taste. Blend until smooth and set aside.

Heat a skillet or wok over high heat until it starts smoking. Add about 1 tablespoon (14ml) of the cooking sauce, and when it starts smoking, add the beef.

Sear the meat by stir-frying for 1 to 2 minutes. When the meat is well seared, add the onion, jalapeño and another 1 tablespoon (14ml) of the cooking sauce.

Stir-fry for 30 seconds and add the tomatoes, a pinch or two of finely chopped fresh cilantro and 1 tablespoon (14ml) of the cooking sauce. Stir fry-for another 20 seconds, and sprinkle a pinch of cilantro on top.

Lomo Saltado

Roasted Roots Salad

How to make Roasted Roots Salad Recipe - The Moral Omnivore Recipe From Ross And Linnea Logas At Minneapolis, Mn

Serves 4 To 6

Ingredients:
1 cup (210g) dry red quinoa
3 cups (710ml) water
1 head cauliflower
5 to 6 parsnips
5 cloves garlic, minced
3 tbsp (45ml) olive oil
1/2 tsp nutmeg
1 tsp coriander
1/2 tsp cardamom
1/4 cup (59ml) lemon juice, divided
Salt and pepper to taste
1 Granny Smith apple, diced
2 carrots, diced
Brown Butter Balsamic

SALAD DRESSING:
6 tbsp (86g) butter
2 tbsp (30ml) balsamic vinegar

Method:
Preheat oven to 350°F (177°C).

Put the dry red quinoa in a pot with the water on high heat. When the water starts to simmer after 3 to 4 minutes, turn down the heat to medium. Let the quinoa cook for 10 minutes or until the grains open up into spirals. Do not stir. Let it sit until all the water is absorbed.

Finely dice the cauliflower florets and parsnips. Combine with garlic, olive oil, nutmeg, coriander, cardamom, 2 tablespoons (30ml) of lemon juice and salt and pepper to taste. Place on a lined cookie sheet and bake for 15 to 20 minutes until lightly browned.

While the cauliflower and parsnips are baking, finely dice the apple and soak it in the remaining lemon juice combined with enough water to cover the apple.

To make the salad dressing, heat the butter in a saucepan over medium heat stirring constantly. When the foam begins to lessen and the butter turns a golden brown, about 3 minutes, turn off the heat. Let the butter cool for at least 1 minute and stir in the balsamic vinegar. Let the dressing cool.

After baking, allow the salad to cool for about 7 minutes. Strain the apples and toss the salad with apples, diced carrots and salad dressing to taste.

Roasted Roots Salad

Sweet Potato Grits with Vegetable Ragù and Red Pepper Romesco

How to make Sweet Potato Grits with Vegetable Ragù and Red Pepper Romesco Recipe - Deli-Icious Recipe From Susan Tower And Ty Parker at Raleigh, Nc

Serves 6 To 8

SWEET POTATO GRITS:
2 large sweet potatoes
2 cups (473ml) whole milk
2 cups (473ml) water
2 cups (421g) grits
1 cup (121g) shredded Cheddar cheese
4 oz (113g) shredded Gouda cheese
2 oz (57g) cream cheese
Salt to taste

VEGETABLE RAGÙ:
2 tbsp (28ml) olive oil
1 eggplant, diced into ½” (1.3cm) pieces
1 red bell pepper, cored, seeded and julienned
1 green (or yellow) squash, diced into ½” (1.3cm) pieces
1 large yellow onion, julienned
RED PEPPER ROMESCO
4 oz (112g) French bread or any crusty bread
2 oz (57g) toasted almonds
8 oz (226g) roasted red peppers or 1 red bell pepper, cored and sautéed
until soft
½ cup (118ml) olive oil
1 clove garlic, minced
Salt to taste

Method:
Preheat the oven to 350°F (180°C, or gas mark 4).

To make the grits, peel and halve the sweet potatoes. Bake for 25 to 30 minutes until the potatoes are soft. Add the potatoes to a blender and puree until smooth; set aside. Keep the oven on.

Bring the milk and water to a boil in a pot over medium-high heat. Reduce the heat to a simmer and slowly pour in the grits while stirring. When the grits thicken in 10 to 15 minutes, add the pureed sweet potatoes, Cheddar cheese, Gouda cheese, cream cheese and salt. Stir until the sweet potatoes become incorporated.

To make the vegetable ragù, add the olive oil to a medium sauté pan over medium heat. Add the eggplant, red bell pepper, squash and onion and sauté for 5 to 7 minutes, until soft.

To make the red pepper romesco, toast the bread in the oven for 8 to 10 minutes, until golden brown. In a food processor or blender, add the almonds, roasted red peppers, olive oil and garlic and puree until smooth. Crumble the bread into the mixture and puree again until smooth. The sauce should be slightly thickened. Add more bread if you desire a thicker sauce. Season with salt to taste.

Spoon the grits into a bowl, add the vegetable ragù and top off with ¼ to

1 cup (60 to 80ml) of red pepper romesco.

Sweet Potato Grits with Vegetable Ragù and Red Pepper Romesco

Be Lovin Veggies

How to make Be Lovin Veggies Recipe - Melts My Heart Recipe From Wes Isip San Jose, Ca

Makes 1 Sandwich

Ingredients:
1 tbsp (14ml) olive oil
3 cremini mushrooms, sliced
¼ yellow onion, chopped
¼ red onion, chopped
¼ tsp minced garlic
½ scallion, chopped
Salt and pepper
Butter
2 slices sourdough bread
2 ½ slices mild Cheddar cheese
1 ½ tsp (7ml) Sriracha sauce
2 slices tomato
3 small leaves fresh basil
1 small avocado, peeled, pitted, and sliced

Method:
Heat the olive oil in a large pan over medium-high heat. Add the cremini mushrooms and yellow and red onions to the pan. Sauté for about 4 minutes, stirring frequently.

Reduce the heat to low, add the minced garlic and continue to sauté for about 2 minutes. Stir continuously to avoid burning.

Add the scallion and a pinch each of salt and pepper and stir for 1 minute. The sautéed ingredients should be tender and a little crunchy with a light brown color. Transfer to a bowl and set aside.

Raise the heat to medium-high. Butter one side of each slice of sourdough bread and set the buttered-sides down onto the pan. Spread the cheese over both slices of bread. In a zigzag motion from one side of the bread to the other, squeeze on the Sriracha sauce. Add more to taste for increased flavor and spiciness.

Add the sautéed vegetables, tomatoes, fresh basil and avocado on top of the cheese on one slice of bread. Add the other slice of bread on top of the ingredients, buttered-side up. Toast both sides of the sandwich for 2 to 3 minutes, until crispy and golden brown.

Be Lovin Veggies

Santa Fe Black Bean Burger

How to make Santa Fe Black Bean Burger Recipe - Mix’d Up Food Truck Recipe From Brett Eanes Atlanta, Ga

Makes 8 Burgers

PICO DE GALLO:
2 Roma tomatoes, diced
1/4 onion, diced
1/2 lime, juiced
4–5 cilantro stems and leaves, chopped
Salt and black pepper to taste

ANCHO MAYONNAISE:
1 cup (220g) mayonnaise
1 tbsp (7g) ancho chile powder
1 tsp chili powder
1 tsp paprika
1 tsp black pepper

AVOCADO PUREE:
2 ripened avocados
Juice of 1 lime
Pinch of salt
Pinch of cilantro

BLACK BEAN PATTIES:
1/4 cup (60ml) canola oil
22 oz (624g) corn
1/2 onion, diced
2 cloves garlic, minced
2 oz (57g) roasted red peppers, diced
Pinch of dried thyme
Pinch of red pepper flakes
3 lb (1361g) cooked black beans
1 tsp black pepper
1/2 tsp ground coriander
1 1/2 tsp (4g) ground cumin
1 1/2 tsp (4g) chili powder
1 tsp garlic powder
1 tsp paprika
3 1/2 oz (99g) Rice Chex, processed to panko consistency
1 egg
1 tsp kosher salt
8 burger buns

Method:
To make the pico de gallo, combine the tomatoes, onions, lime juice, cilantro and salt and pepper in a bowl. Set aside.

To make the ancho mayonnaise, combine the mayonnaise, ancho chili powder, chili powder, paprika and black pepper in a bowl. Set aside.

To make the avocado puree, combine the ingredients in a blender and puree, or mix by hand.

To make the patties, coat a sauté pan with oil and heat until shimmering. Add the corn and sauté over high heat for 2 minutes. Add the onion, garlic, peppers, thyme and red pepper flakes, and sauté for another 3 minutes. Transfer to a sheet pan to cool evenly.

In a mixer with the paddle attachment, beat three-fourths of the black beans to a somewhat smooth consistency. Add the cooled corn mixture, slowly mixing until incorporated. Add the pepper, coriander, cumin, chili powder, garlic powder, paprika and salt and mix thoroughly. Mix in the Rice Chex until incorporated, then the egg. Blend in the remaining onefourth whole black beans.

Preheat the oven to 400°F (200°C, or gas mark 6). On a lined sheet pan, form the patties about 1 inch (2.5cm) thick. Bake for 18 minutes and let cool in the refrigerator for at least 4 hours.

When time to serve, heat the oil in a pan and fry the patty for 4 to 5 minutes, until crisp on both sides. Place on the burger bun and top with the pico de gallo, avocado puree and ancho mayonnaise.

Santa Fe Black Bean Burger