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 . . . → Read More: Shrimp in Cilantro Cream Sauce
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 . . . → Read More: Oven-Fried Pork Chop
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 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)
By nando, on April 25th, 2011%
The first time I made this dish I called it “Mexican Mac and Cheese.” However, after tasting it, I realized it was more reminiscent of the American Southwest (from Arizona to Western Texas) than of Mexico, so I changed the name. The inspiration came to me while trying to put a Mexican spin on traditional comfort food in honor of Cinco de Mayo. In a way, I guess it’s fitting that the dish is more American than Mexican since Cinco de Mayo is celebrated more in the U.S. than in Mexico (with the exception of Puebla).
I chose to cook my own beans, and to roast the peppers and the corn myself, but feel free to purchase canned versions if you’re interested in saving some time. The corn and the peppers can easily be roasted in the oven together (25-30 minutes at 400 degrees, tossing/turning as needed), and if you start with canned beans, it will only take you 20-25 minutes to simmer them with the correct spices (I used my recipe for Cuban black beans, but feel free to use canned).
Prep Time: 20 minutes
Cook Time: About 30 minutes
Difficulty: Medium
Notes: You can cook the bacon while the water . . . → Read More: Southwest Mac and Cheese
By nando, on April 18th, 2011%
I’ve been out of the “game” for a bit, so I thought I’d come back with something bold: a grilled cheese sandwich that tastes like a jalapeño popper. I’m sure most of you have ordered jalapeño poppers at a restaurant, or bought some frozen version that you can bake/fry at home, so the flavors and textures should be familiar. Most poppers are cheddar and/or cream cheese-filled jalapeños that are then breaded and baked/fried, some of them even have bacon. I decided to roast the peppers before placing them in the sandwich because I thought the crunch of the bread would be more than enough crunch for the sandwich. To roast the peppers, just toss them in some olive oil, sprinkle with a pinch of salt, and roast them in the oven (400 degrees for 30 minutes, turning as necessary). You can then peel, seed, and slice them.
Prep Time: 5 minutes
Cook Time: 30 plus 7-8 minutes
Difficulty: Easy
Notes: Feel free to add some bacon, if you wish.
Ingredients:
1 Tbsp butter (melted)
Cream cheese (just enough to smear on one piece of bread)
2 Slices Cheddar cheese
2 Jalapeño peppers, roasted and cut into strips
2 Slices Sourdough bread (or your favorite type of . . . → Read More: Jalapeño Popper Grilled Cheese
By nando, on January 22nd, 2011%
I call them “indoor” ribs because they’re braised in the oven instead of cooked in a smoker or on an outdoor grill. They aren’t smoky but, what they lack in smoky flavor is more than made up by the tenderness and the great porky flavor that you get after a long, slow braise in the oven. I don’t say baked because even though no extra liquid is added, the ribs will release plenty of liquid on their own (thanks to the rub) and that liquid will help them braise when wrapped up in foil (I poured almost a cup of liquid from the foil pouch after cooking).
The key is to let the seasoned ribs sit in the refrigerator at least 8 hours prior to cooking. This will allow the salt to denature and firm up the meat. What results is a tasty meat that retains texture even though it’s so tender. One thing you do not want in ribs is for the meat to fall off the bone, so cooking them more than what I suggest will result in ribs that won’t hold on to the bone long enough to make the trip from the plate . . . → Read More: Indoor Baby Back Ribs
By nando, on January 11th, 2011%
Most people think of crab cakes as either too expensive to order when eating out or too difficult to make at home (or both!). Truth be told, they’re quite easy to make at home, but they can be a bit messy, so I suggest wearing rubber gloves when forming the patties. Few other dishes make my wife as happy as a good crab cake meal; the only shame is that we don’t get to eat them as often as she’d like. Hopefully, this recipe will prove simple enough that most readers will want to give it a try this weekend. Just make sure you use Ritz crackers, as they are the “secret” ingredient that make a world of difference (compared to regular bread crumbs).
As for which crab meat to buy, I suggest going with a brand that sells local Blue Crab if you’re on the East coast or a nice Dungeness crab if you’re on the West coast. Just read the label and it will tell you where it’s from. As for Phillips (the most well-known brand), most of their crab is from Thailand, so consider yourself warned keep that in mind. Edit: If you can get . . . → Read More: Crab Cakes
By nando, on January 8th, 2011%
As you know, I made a Standing Rib Roast for Christmas dinner. We had quite a bit left over and I was looking for a way to use some of the leftover beef in a different way (variety is the spice of life, after all). I came up with the idea of slicing the beef thinly and using it in a beef stroganoff recipe. It resulted in the most tender version of this dish that I have every had. I wouldn’t recommend making a standing rib roast solely for this purpose, but if you have the leftovers, why not?
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Difficulty: Easy
Notes: None.
Ingredients:
6 oz cooked beef, thinly sliced
1 medium onion, julienned
6 oz cremini mushrooms, sliced
3 tbsp butter, divided
1 tbsp flour
1/4 tsp prepared yellow mustard
1/4 tsp each paprika, salt, and black pepper, plus a bit more salt to taste
1/4 cup sour cream
2/3 cup beef stock
1 tbsp parsely, finely chopped (for garnish)
8 oz cooked egg noodles
Procedure:
Place one tablespoon of butter in a skillet over medium heat. Once the butter melts, add the sliced onions and a pinch of salt, saute until they begin to caramelized (about 15 minutes), stirring as needed. Remove the onions to a plate and . . . → Read More: Beef Stroganoff
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