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Fall off the bone ribs

  • rack of ribs (about 4 to 5 lbs)
  • 4 tablespoons of liquid smoke (i use Colgin brand)
  • 3/4 cup of brown sugar
  • 1 tablespoon of garlic powder
  • 1 tablespoon of garlic salt (i use Lawry’s brand)
  • 2 tablespoons of dry rub seasoning (i use Rib Rack brand)
  • 2 tablespoons of Char Crust Original Hickory Grilled
  • barbecue sauce (i prefer the darker color ones)

Directions:

Preheat oven to 300 degrees. Line two large pieces of aluminum foil big enough to cover the entire rack on a baking sheet.

In a bowl mix together the brown sugar, paprika, garlic, garlic salt, dry rub seasoning and Char Crust.

Add the liquid smoke directly to the ribs and spread all over to evenly coat. Sprinkle the rub all over the ribs and press and pound onto the meat with your hands for the rub to sink into the meat.

Lay the ribs bony side up and fold the foil to make into a packet with the opening part facing up so the juices don’t fall out of packet.

Place in the oven and cook for 3 hours.

Remove from the oven and open the foil packet. Brush bony side of ribs with the barbecue sauce. Close packet slightly and place in the oven on broil for 2-3 minutes. Remove them from flip over and brush with the barbecue sauce on the meaty side. Place back in oven for another 2-3 minutes.

Lenteja

  • 14 oz bag of lenteja (I use Goya brand)
  • 1 ham hock
  • 2 chorizos caseros
  • 1 small green pepper
  • 1 small red pepper
  • 1 small onion
  • 3 garlic cloves
  • 1 Goya sazon con azafran
  • 1 Goya sazon con culantro y achiote
  • 1/4 teaspoon of oregano
  • 1/4 teaspoon of paprika
  • a dash of cumin
  • 1 teaspoon of garlic salt (I use Lawry’s seasoning)
  • 1 beef bouillon
  • 2 bay leaves
  • 1/4 teaspoon pepper
  • 1 malanga cubed
  • 1 carrot sliced in 1/2 inch
  • 1 large potato cubes
  • 2 cups of pumpkin peeled and cut in chunks
  • 12 cups of water
  • 1/2 cup of vino seco
  • 1/4 cup of olive oil

Directions:

Boil 12 cups of water with the lenteja and ham hock for about 30-45 minutes or until ham hock is falling off the bone.

Remove ham hock from the pot and cool. Once cool enough to handle take meat pieces from fat and bones and put back into the pot.

In a large pan heat olive oil. Add onion, peppers, garlic and chorizo and saute for about 2 minutes. Add the both sazons, oregano, paprika, cumin, garlic salt, bay leaves and beef bouillon and saute for another minute.

Add the saute to the lenteja.

Mix everything together and add the cooking wine.

Boil for about 10 minutes and add the potato, malanga, and carrots. Cook for about 10 minutes and add the pumpkin. Cook for about 20 minutes or until potatoes, malanga, carrots and pumpkin are tender. Mash some of the potato, malanga, and pumpkin against the pot to thicken the lenteja and repeat until you get the desired consistency.

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Wine braised short ribs with Garlic Alfredo Gnocchi’s

For the Short Ribs:

  • 4 tablespoons of olive oil
  • 4 lbs short ribs
  • pepper
  • sea salt
  • 1 large onion diced
  • 6 garlic cloves diced
  • 2 carrots
  • 2 celery sticks
  • 2 tablespoons of tomato paste
  • 3 cups of red wine
  • 4 cups beef stock
  • 3 thyme springs
  • 2 bay leaves
  • 1 tablespoon of garlic salt (I use Lawry’s)

Directions:

Preheat oven to 325.

Season Short ribs with salt and pepper.

Heat olive oil on medium/high heat in an oven proof pot and brown meat on both sides to seal its juices. Remove from heat.

In the same pot saute the onion and garlic for 3 minutes. Add the carrots and celery and saute for another 2 minutes.

Return short ribs to the pot and place in the oven for 3 hours.

Garlic Alfredo Gnocchi’s:

  • 16 oz gnocchi’s (I used Gia Russa brand)
  • 1 stick of butter
  • 1 pint of heavy whipping cream
  • 4 oz of cream cheese
  • 4 garlic cloves
  • 1/2 teaspoon of garlic salt (I use Lawry’s)
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of Italian seasoning
  • 1/4 teaspoon of pepper
  • 1 cup of Italian blend Shredded cheese (I used Publix brand which consisted of Parmesan, Asiago and Romano)

Directions:

In a large pot of salted boiling water add the gnocchi’s and boil until they rise to the top of the pot (about 3-4 minutes).

In a separate sauce pan on medium heat add the butter, heavy whipping cream and cream cheese. Stir until everything is melted and combined.

Add the minced garlic, garlic salt and garlic powder, Italian seasoning and pepper. Continue stirring until sauce is smooth.

Add the cheese and bring to a simmer for about 4-5 minutes or until thickened.

Drain pasta and combine with the sauce.

Ropa Vieja

  • 1/4 cup olive oil plus a teaspoon
  • 1 large green pepper cut in slices
  • 1 large red pepper cut in slices
  • 1 large onion cut in slices
  • 5 garlic cloves diced
  • 2-3 lbs of flank steak
  • 8 oz can of tomato sauce
  • 1 cup of water
  • 10-15 Manzanilla spanish olives with mined pimientos
  • 1 tablespoon of olive juice
  • 1 cup of red wine
  • 8 cup of the water (reserve 1 1/2 cups of broth)
  • 1/2 cup of cooking wine (white)
  • 1 sazon goya con azafran
  • 1 sazon goya con culantro y achiote
  • 1 beef bouillon (I use Knorr)
  • 1 can of pimienton sliced with its juice
  • 1/2 a teaspoon of oregano
  • 1/2 a teaspoon of paprika
  • a dash of cumin
  • 2 bay leaves
  • 1 tablespoon plus 1 teaspoon of garlic salt (Lawry’s)
  • salt
  • pepper

Directions:

Heat water in a large pot and season with salt and a teaspoon of garlic salt. Add the meat and boil for about 30 minutes and remove from pot to cool. Reserve the broth. Once the meat is cool shred and put aside.

In a large pan heat olive oil. Add onion, peppers, garlic and saute for 3 minutes. Add meat and saute for 1 minute. Add tomato sauce, reserved broth, cooking wine, red wine, pimienton with juice and olives with juice.

Add oregano, cumin, paprika, bay leaves, beef bouillon sazon con azafran, sazon con culantro, garlic salt and pepper.

Cook on medium heat for about 20-25 minutes or until sauce thickens slightly. Once you turn off heat drizzle with the teaspoon of olive oil.

Frijoles blanco

  • 14 oz bag of Great Northern Beans
  • 8 cups of water
  • medium onion diced
  • half of a red pepper diced
  • half of a green pepper diced
  • 3 garlic cloves
  • 1/4 cup of olive oil plus a tablespoon
  • 2 chorizo caseros sliced in 1/4 in slices
  • 1 cup of a ham steak or hickory smoked pork chops (I use Smithfield Boneless Pork Chops)
  • 1/4 teaspoon of oregano
  • a dash of cumin
  • 1 tablespoon of garlic salt (I use Lawry’s brand)
  • 1 teaspoon of paprika
  • 2 bay leaves
  • black pepper
  • 1 Goya sazon con azafran
  • 1 Goya salon con culantro y achiote
  • 2 potatoes
  • 1 malanga
  • 1 cup of calabaza cut in big cubes
  • 2 whole carrots sliced in about 1/4 inch

Directions:

Wash beans and soak them in 8 cups of water for at least 2 hours.

In medium/high heat boil beans for about 30 minutes.

In a large pan heat olive oil. Add onion, peppers, garlic and sauce for 3 minutes. Add chorizo, ham, oregano, cumin, paprika, garlic salt, black pepper, bay leaves, sazon con azafran and sauce for 2 more minutes.

Add the chorizo and ham saute to the beans and stir.

Add the potatoes, malanga, calabaza and carrots.

Cook on low for about 30 minutes and stir. Smash some of the pieces of malanga, potatoes and calabaza to give it a thicker consistency and cook on low for about 10 more minutes. Repeat this process until it has the consistency you want.

Turn off the heat and add the tablespoon of olive oil and stir.

Fricase de pollo

  • 3 lbs of chicken thighs
  • 2 limes
  • 3 tablespoons of garlic salt (I use Lawry’s brand)
  • 1 can of tomato sauce
  • 1 cup of water
  • 1 cup of wine
  • 1 Goya sazon con azafran
  • 1 teaspoon of oregano
  • a dash of cumin
  • 2 bay leafs
  • 1 teaspoon of paprika
  • black pepper
  • 1/4 cup olive oil
  • 1 onion minced
  • 1 green pepper minced
  • 1 red pepper minced
  • 1 can of pimienton minced with juices
  • 1 tablespoon of Manzanilla Spanish green olives stuffed with minced pimienton plus 1 handful whole
  • 1 tablespoon of olive juice
  • 6 potatoes peeled and cut in half
  • 5 garlic cloves
  • 1 tablespoon of parsley
  • 1 chicken boullion

Directions:

Season chicken with lime, garlic and garlic salt.

Heat olive oil and add chicken. Sauce chicken for 5 minutes or until browned. Add onion, peppers, garlic, parsley and sauce for 3 minutes. Add olives, olive juice, pimienton and the juices, tomato sauce, water, wine and stir.

Add oregano, cumin, bay leaves, paprika, Sazon con Azafran, pepper and additional garlic salt.

Cook for 20 minutes. Add the potatoes and cook on medium/low heat for about 30 minutes or until potatoes and tender.

Arroz con pollo a la chorrera

  • 1 1/2-2 lbs of boneless chicken thighs
  • 1 cup of water
  • 2 cups of parboiled rice
  • 1 onion minced
  • 1 green pepper minced
  • 1 red pepper minced
  • 5 garlic cloves
  • 10 green olives minced with a tablespoon of olive juice
  • 1/4 cup of parsley minced
  • 14 oz can of diced tomatoes undrained
  • 1 can of pimienton
  • 2 packets of Goya Sazon con Azafran
  • 1/4 teaspoon of oregano
  • dash of cumin
  • 1 chicken bouillon
  • 1/4 teaspoon of paprika
  • 1 teaspoon of garlic salt (I use Lawry’s brand)
  • 2 bay leaves
  • 1/4 cup of olive oil
  • 1 bottle of beer (I use Corona, Modelo Especial or Budweiser)
  • 1 cup of white wine (preferably Pinot Grigio)
  • sweet peas (optional)
  • extra pimienton (optional)

Directions:

Heat oil in a medium to large size pot. When oil is hot add the chicken and saute for about 3 minutes.

Add the onion, peppers, garlic, parsley, green olives and saute for about another minute. Add the can of diced tomatoes, pimienton with its juice, the liquid of the white asparagus only (reserve the asparagus) the azafran, oregano, cumin, chicken bouillon, paprika, garlic salt, bay leaves and water.

Let it come to a boil and add the rice, beer and wine. Stir well and once it comes to a boil put it on low heat and cover.

Let it cook for about 25 minutes without removing lid or stirring. Stir and if needed add a little more water (this all depends on the consistency you want). Add the tablespoon of olive oil, stir and serve. Top each serving with a white asparagus, sweet peas and pimienton.