By nando, on September 6th, 2011
There is a special place in my heart (and stomach!) for Rosa Mexicano. As I’ve written in previous posts, my first date with my wife was at Rosa Mexicano, and we try to go on our anniversary whenever possible. I even have the Rosa Mexicano cookbook, an anniversary gift from my wife a few years ago. I was looking for some inspiration because I haven’t been cooking as much as I used to, so I turned to this cookbook and found this great recipe. I did change a few things, but the spirit of the recipe is mostly intact. The changes: I used shallots instead of red onion, added roasted corn, and used only one jalapeño pepper, instead of the two that the recipe called for (thought it would be too spicy for my wife but it ended up being too mild).
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy
Notes: I served this dish with white rice and refried beans, but I didn’t take pictures of the sides.
Ingredients:
1.5 pounds peeled/de-vained shrimp (I used large, 21-25 shrimp)
3/4 cup heavy cream
1 cup corn (about one large ear)
1 large shallot, sliced thin
2 jalapeño peppers, seeded and minced
2 cloves garlic, minced
1 large bunch cilantro, chopped fine (stems included, no roots)
1/2 tsp each salt, ground cumin, and dried mexican oregano, plus another 1/4 tsp salt for shrimp.
1 tbsp vegetable oil
Procedure:
Season shrimp with 1/4 tsp salt, set aside.
Heat the oven to 400 degrees. Place the corn on a parchment paper-lined cookie sheet (to prevent sticking), sprinkle with a pinch of salt and roast for 10-12 minutes, tossing 2-3 times to ensure even roasting. Meanwhile, heat the oil in a pan over medium heat, then add the shallots, jalapeños, garlic, cilantro, salt, cumin, and oregano. Saute for 5-7 minutes, until the shallots are translucent. Turn heat up to medium high, add the cream and bring to a boil. Reduce to medium heat, and simmer until cream is reduced by 2/3rds (about 7-8 minutes). Stir in the shrimp, cover, and cook for 5-7 minutes, stirring once or twice to ensure even cooking.
Use a slotted spoon to remove the shrimp to a bowl, then turn the heat back to medium high, add the corn, and reduce the cream sauce by half (the shrimp will release water, and this will need to be evaporated). Remove from the heat when the cream is just a little runnier than you would like and wait 3-4 minutes, then return the shrimp to the sauce and toss to combine. Serve with your favorite sides and enjoy!
Buen Provecho!
By nando, on August 1st, 2011
This one is so simple that I’m not even bothering with a recipe. It’s basically a pork chop, coated in home-made Shake ‘N Bake, and baked at 425 for 20 minutes. Yes, it’s that simple! There is really nothing to see here, but it’s been so long since I posted something that I really needed to show you guys that I’m still alive  . After cooking the chop, I thought it would be great to have some type of sauce to go with it (it wasn’t dry, but I like sauce!), and the idea of a poached egg popped into my head, so I figured, why not?
Honestly, it was one of the best culinary ideas I’ve had in a long time. The runny yolk mixed in with the pork chop and the pasta (dry pasta and sauce out of a jar, so nothing special there, either) to create a rich, comforting experience. It’s something I needed, as I’ve been home alone for the past 6 weeks (Mrs. Belly Full is in Taiwan until next week). I hadn’t been very inspired since she left, either, so this might help me in that sense, too.
We’re also going to be going on a cruise soon, and I’ve already signed up for the “Chef’s Table.” It’s a group of 16 people who get to tour the galley (where they cook all the food on a cruise ship), meet the head chef, and get to eat a 7-course dinner prepared only for us. It’s going to be an amazing experience and I’m really excited about being only one of 16 people that will participate in the Chef’s Table on our cruise. I promise to take pictures if they let me and to review it once we return.
Until then, Buen Provecho!
By nando, on July 8th, 2011
Hardee’s Promo Picture
First, a little background: I’ve had a special place in my heart (stomach?) for Carl’s Jr./Hardee’s since my days of living in California. There was a time in my early 20′s when dinner consisted of visiting my local CJ at least 5 nights a week, mostly because dinner was after midnight and the choice was them or Jack in the Crack. So, even though I was sick and tired of them for a while, I still have fond memories of their food and romanticize it more than it probably deserves.
That being said, I don’t normally eat at Hardee’s. I don’t know if it’s because I consider them a cheap knock-off of Carl’s Jr. (kind of like Blue Ribbon mayonnaise out West) or because of some other prejudice I might have, but the fact still remains: Hardee’s is never in the top 5 fast food restaurants I think about when I’m hungry. That’s about to change!
I had seen the commercials for this sandwich quite a few times, and having tried their hand-breaded chicken tenders before, I had contemplated giving this a try, too. WOW! My first impression of the sandwich was it’s size; at 313g, it’s huge compared . . . → Read More: Review: Hardee’s Hand-Breaded Chicken Sandwich
By nando, on June 13th, 2011
Homemade mayonnaise is so simple, I can’t imagine ever buying another jar of mayo. It’s superior to store-bought in every way I can think of, and cheaper to boot! Even if you’re a person who doesn’t like mayo, I suggest you give this recipe a try and then decide. Just think of it as a hollandaise sauce, except you use oil instead of butter. You can also personalize the recipe and make your mayo unique by adding lavender, garlic, rosemary, thyme, dill, and even horseradish! All you have to do is make a flavored-oil (heat the oil with the product you want to flavor it with, let it cool to room temp, and strain it) and then use it in your mayonnaise recipe.
I use my immersion (or stick) blender whenever I make mayonnaise. I’ve written about immersion blenders before, and I highly recommend you go out and purchase one (you can get one for around $25). I would imagine that it’s possible to use a food processor or a blender, but I would drizzle the oil in slowly instead of adding it all at once.
Check out the video at the end of the post and see . . . → Read More: Homemade Mayonnaise
By nando, on June 1st, 2011
Last weekend was the Carolina Pig Jig at the North Carolina State Fairgrounds. Basically, for a $10 donation, you get to stuff your face with all the BBQ you can eat, and then some. The event started around 11am, but we didn’t get there until around 11:30am and found that it wasn’t as packed as it was last year (a good thing, if you ask me). I waited in line for 20 minutes last year just to get in but we were able to just walk right in this year.
The contestants are set up in a horseshoe, with some two or three tents set up in the middle, each packed with tables and chairs (people need a place to sit and eat, I guess). We grabbed our plates, sporks, and napkins and set off to try as much ‘cue as we could. Some of the competitors had ribs, brisket, chicken, or desserts, but I was there for the pig. I tried all but five locations last year, and was so stuffed that I couldn’t walk for a week, so I decided to take it easy this year and pick and choose the ones . . . → Read More: Carolina Pig Jig
By nando, on May 28th, 2011
Even though this is a dish that you will find in virtually all Latin American countries, Arroz con Pollo has been adopted in Puerto Rico as a traditional dish. The difference between what you will find in Puerto Rico and in the rest of the world is that Puerto Ricans will traditionally use annato, sofrito (to include the recao plant), and pimentos or red bell pepper in their preparation. I have vivid memories (and can even smell it now) of my grandmother chopping the recao leaves to add to her version of the dish. The thought alone brings me back to the “good old days” of eating my grandmother’s cooking.
Needless to say, there is a special place in my heart for Arroz con Pollo. Most preparations of the dish call for the pieces of chicken to be left on the bone while cooking with the rice. However, I differ from this philosophy because I think the rice cooks better and more evenly if the bones are removed. This is pretty much my grandmother’s recipe (or what I can recall of it), so I hope you all enjoy it!
Prep Time: 10 minutes
Cook Time: About 2.5 hours, total
Difficulty: Easy
Notes: This recipe will serve . . . → Read More: Arroz con Pollo (Chicken and Rice)
By nando, on May 22nd, 2011
As I stated in the first part, my wife and I took a short trip to NYC over a weekend. While there, we were able to try a few restaurants. We had both heard great things about The Spotted Pig in Greenwich Village and decided to give it a try.
The Spotted Pig
Not only is Mario Batali a partner in the restaurant (though he’s not the chef), but it was also named one of the 25 best hamburgers in America by Food & Wine Magazine. Due to this, we were led to believe that there would be a long wait for a table but I guess we were lucky (or the popularity of the restaurant is overstated), as we arrived around noon on Saturday and only waited about five minutes to be seated. The restaurant is quaint, with a small downstairs and a bit roomier upstairs (where our table was), but it doesn’t really feel as small as it looks. One downside to the limited space is that you have to sit in stools. If you’re like me, and you have a bad back, you might want to keep this in mind. After looking over the menu, we both decided on the . . . → Read More: Weekend in Review – NYC Part II
By nando, on May 18th, 2011
My wife and I took a short trip to New York City this weekend for reasons other than pleasure, but we were able to sneak in a few good meals while we were there (hey, we’ve got to eat sometime, right?). We arrived on a Friday afternoon for a short three-day visit, anxious to try some of the restaurants we’ve been hearing/reading about lately. Our first stop was Empanada Mamas in Hell’s Kitchen.
Empanada Mamas
The restaurant is located on 9th Avenue, between 51st and 52nd streets in Midtown Manhattan. The first thing you notice (after you claw your way through the crowds standing outside the restaurant at dinnertime) is that it’s very cozy (i.e. small), but the atmosphere is quite electric. Expect to hear good Latin music (Salsa, Merengue, Reggaeton) over the speakers while you dine, but it’s not loud enough to interrupt your conversations. Our wait was a bit over an hour, having arrived around 9pm on a Friday, but it was well worth it! One of the best things about Empanada Mamas is that it’s like going to a Tapas restaurant; the empanadas are small (3-4 inches long), which means that you end up ordering 3 or 4 per person . . . → Read More: Weekend in Review – NYC Part I
By nando, on May 12th, 2011
This is my first experience making stuffed peppers. I’d only had stuffed peppers once, that I can remember, and even that dish wasn’t all that memorable. But, since I was in the mood to try something new, I decided to go ahead and experiment with this dish. However, being who I am, I have to make everything difficult and decided to use ground turkey breast instead of ground beef in order to make it healthier (and more figure-friendly).
I also decided to serve with a vodka sauce instead of a red sauce. I think the creaminess of the vodka sauce really adds a gread depth of flavor and brings it all together. It was a definite winner! This is a dish I wouldn’t mind having a few times a week.
Prep Time: 10 minutes
Cook Time: About 60 minutes, total
Difficulty: Easy
Notes: This is an easy “make ahead” dish. You can also freeze the meat/rice mixture and just thaw right before stuffing the peppers.
Ingredients:
4 green peppers
1 cup cooked white rice (about 1/2 cup uncooked)
1/2 lb ground turkey
6 oz tomato sauce
1/3 cup low-sodium chicken stock
1 medium onion, diced
2 cloves garlic, minced
4 Tbsp feta cheese
1 Tbsp olive oil
1/2 tsp each ground cumin and smoked paprika
salt . . . → Read More: Stuffed Peppers
By nando, on May 2nd, 2011
I grew up in my grandmother’s kitchen. Since my family used to gather at her house for all holiday meals, I usually got to see/help with these dishes. One of my grandmother’s most famous dishes is her French Onion Rice. It’s basically French onion soup, beef consome, onions, garlic, mushrooms, and rice. Yeah, that’s it! Most recipes I’ve found do not include the mushrooms, but my grandmother always added them so my rendition of this dish will include them. The beauty of this dish is that it’s made from pantry staples that are easy to find, inexpensive to purchase, and keep for a relatively long time in your cupboard. MMMmmm…
Prep Time: 10 minutes
Cook Time: About 35-40 minutes
Difficulty: Easy
Notes: I call for butter in my recipe, but I’ve also seen it done with bacon/bacon fat. Feel free to experiment.
Ingredients:
1 large onion, chopped into rings
2 cloves garlic, minced
1 10-12oz can each, French onion soup and beef consomme (I use Campbells)
1 8oz jar sliced mushrooms, drained
2 cups white rice
1 tbsp butter
Pinch of salt
Procedure:
Melt the butter in a heavy-bottomed pot (I use a Dutch oven) over medium heat. Add the onions and a pinch of salt and allow them to sweat until they’re softened . . . → Read More: Arroz con Cebolla (French Onion Rice)
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