The IT Tuna Salad Revised

I'm from the south so, to me, everyone loves tuna salad.  It's cheap, it's yummy, it's rustic and homey and, if you choose well, it's wild caught fish for a buck or two.  Can't beat it!  When else do you make a whole seafood family meal for $2 or so?  Umm...that's right, never!

Maybe I like tuna a bit more than most.  My lazy but super busy high school days led me to try some interesting stuff.  Tuna scrambled eggs were amazing in my book.  Two or three eggs scrambled with cheese, tuna, a bit of garlic powder, and mmmm mmm mmm, is it good!  Tuna melts?  Oh yeah, grilled cheese, mooove over!  Throw some spinach leaves to wilt on that puppy mmm!  My college days led to tuna fish cakes.  Every good southerner ought to know how to whip up a good fish cake. Tuna is way cheaper than salmon, so it's a win!  Recent days have led to a gluten-free innovation that I am just loving, tuna stuffed arepas (South American corn cakes) with fresh spinach.  Grab a bag of white harina PAN (pre-cooked cornmeal with zero grittiness) from the Latin aisle, follow the directions, and within 15 - 20 minutes you're cookin'!

You see, the thing about tuna is that people assume the problem with it is that it's too regular, too blah.  No, no, no, no, no, the problem is home cooks are too boring and too blah.  A good tuna salad requires garlic powder, chopped boiled egg, a few dashes of hot sauce, cayenne pepper, and a splash or so of vinegar.  The rest, well, be creative!  This tuna salad will make you a believer.  It is gourmet and quick and easy.  People will think you got it from a high-end sandwich shop.  Bring back those bagged spinach leaves I love and tuck em into that sandwich with a few sprigs of fresh cilantro, and you just can't beat this puppy with a stick. For some extra fun, turn it into tuna and pasta salad with the macaroni or shell pasta added in and maybe even shredded white cheese.  I can go on for days here.

The IT Tuna Salad
4 cans of tuna (Yes, you do need this much)
2-3TB mayo (This was left out of original post.  Sorry!)
4 TB (or 1/4 c) distilled white vinegar
1 TB cider vinegar
1 TB lemon pepper
1 tsp oregano (rubbed between your fingers to release flavor)
1/2 tsp or so red habanero hot sauce (I recommend Badia from Latin aisle) (The more hot sauce you add, add more cilantro to keep flavor fresh and bright.)
1/2 TB salt
dash or two of cayenne pepper
black pepper to taste
1 stalk celery, diced (chop up any leaves too)
5 sprigs fresh cilantro, chopped (If you're a cilantro hater, use two sprigs parsley)
2 hard boiled eggs, chopped

Procedure
Mix it up, mix it up, throw it in the pan!  Well, not really the pan, but the bowl or something like that.
Enjoy with sandwich bread or an arepa.

Aaaand, for this recipe, I'd like to thank my grandmother for bringing to my attention that I did not make nearly enough use of lemon pepper.  I wasn't using it at all in fact.  For shame!  Thanks, Big Mama!

Real Deal Slow Cooker Eastern North Carolina BBQ from Start to Finish

I absolutely love a good tangy, zesty Eastern NC style pulled pork.  While I don't have the patience for smoking it over wood or coals, I do have plenty of patience for going to sleep while it cooks for me in a crock pot.  I'm pretty good at that ;).  

After much researching, I have combined a few things to come up with my personal favorite Eastern NC BBQ.  For those who are unfamiliar, this is a vinegar-based sauce.  There's no ketchup, no tomato at all present here.  If you think that sounds crazy, get ready to change the way you think about barbecue!  It's so delicious!  It's tangy, not sour, and oh-so-irresistible.  No, you don't top it with tomato-based BBQ when it's done, you just slap it on a bun, add more vinegar sauce if you like, and maybe a few splashed of Texas Pete hot sauce.  This is the easiest thing you'll ever do and probably one of the best tasting too.  

If you have to eat gluten-free like me, eat yours like a BBQ plate with the slaw on the side and a good hunk of buttery, sweet cornbread, mmm!!   A bit more along the lines of the less-than-traditional, I actually serve my with kale cole slaw.  It's too good!  I may post that recipe later, although it's stupid simple.  So, if you don't know what to contribute at the next potluck or cookout, well, here you go!  Labor day festivities, here we COME!  You can thank me later ;). 

Let me know how this BBQ recipe turns out for you, how you change it up, and how you serve it to your family and friends!  Enjoy!

Real Deal Eastern NC BBQ

Eastern NC Mop Sauce (cooking sauce for crock pot)

Cook on high for about 8 hours in crock pot, until fork tender.  Check the meat at 6 hours

Rub meat with seasoning below.  It’s ok if you can’t marinate it.  You can add it straight to the cooker.

The Piggy

1 pork shoulder, doesn't too much matter the size, but don't you dare trim the fat!

I like to prick mine with a fork or knife to get the seasoning in well, but it's not required.  Also, I have an oblong crock pot, so I actually doubled the dry rub, left all else the same, and stuffed two into one pot with a cast iron trivet to weigh the lid down.  You can freeze any leftovers in two or three portion sizes per bag.

STEP 1

Evenly rub your meat down with the delicious concoction below.  Just stir it and slap it on!  Sit the piggy in his cozy crock pot home when you're done.

Dry Rub

2 TB brown sugar

2-1/2 TB salt – maybe adjust to only 2 TB

1 TB paprika

1 -1/2 tsp cayenne pepper

1 rounded tsp black pepper

1/2 tsp or so dry mustard

½ TB Hungarian hot paprika

½ TB garlic powder

1 tsp onion powder

STEP 2

This little piggy isn't going to the market, he's going to the crock pot!  This is what we're going to bathe him in so that he gets nice and tasty!  Just stir everything together and dump it over your meat.  It's just that simple!  

Piggy Bath Water

Ingredients

1-1/2 c cider vinegar

½ c distilled (or all cider)

1 TB salt

1 TB red pepper flakes

1-2 tsp cayenne pepper

1 TB Texas Pete

1 TB brown sugar

1 tsp freshly-ground black pepper

*1 vidalia onion, sliced and spread on top of the meat.  Don’t toss these after cooking.  Mix them into the pulled pork for extra yum yum!

STEP 3

Set your crock pot to high and let it cook for 6 - 8 hours, or until the meat pulls apart easily with a fork.  It will pretty much fall off of the bone at this point too.  Set it and forget it!

STEP 4

Pull your meat out of the crock pot and off of the bone.  Grab two forks and pull or shred the meat by either pulling the forks in opposite directions or using one fork to steady the meat and one to hold it.  Shred until desired texture is achieved.  Be sure to shred in some of the fat, at least half, but you don't have to use it all if you don't want too.  Don't forget to include all of those onions from the bottom of the pot!

STEP 5

Piggy Perfume

Make the finishing sauce below by combining all ingredients, aside from the liquid smoke.  Toss in the finishing sauce, along with a tsp or two of liquid smoke, over the shredded meat until desired flavor is achieved.  Serve as desired between a sandwich bun or as part of a BBQ plate with cornbread and sides of your choice.

Eastern NC Finishing Sauce

1 c cider vinegar

1 c distilled vinegar

Juice of 1 lemon

1 TB red pepper flakes

1 tsp freshly ground black pepper

1 rounded TB brown sugar

1 tsp salt

1 TB Texas Pete

liquid smoke **Add in a tsp or two of liquid smoke into you meat when you add in the finishing sauce and toss the pulled pork with it.  Do not put it in your finishing sauce for serving on the side.

Procedure:

Blend all ingredients and use to toss in with your finished pulled pork until desired flavor is achieved.  Serve the rest bottled for those who may want to add extra spice to their individual plates.

References

http://allrecipes.com/recipe/slow-cooker-carolina-bbq/

http://www.food.com/recipe/eastern-nc-pulled-pork-bbq-in-a-crock-pot-494551         

http://allrecipes.com/recipe/eastern-north-carolina-bbq-sauce/

Fricase de salpicon cubano -- Cuban Meatballs in Creole Sauce

I love good Cuban food.  When I lived in Miami, I tried lots of different dishes and tried to re-create them at home.  One of my favorite take-out dishes was chicken fricassee (fricase de pollo cubano).  Fricase de pollo was chicken braised in a delicious creole sauce, a tomato-based sauce with tomato sauce, green peppers, onions, and plenty of garlic!  This yummy dish included a variety of veggies like cubed potatoes, carrots, green olives, capers, and raisins fort the perfect touch of sweetness.  After trying so many different dishes and learning to cook them myself, I even used some of those delicious Cuban flavors--the tomato, the cumin, the pork, the capers, the oregano, and lots and lots of garlic-- to create my own flair.  This dish is a new spin on the traditional Cuban fricase creole sauce combined with my take on Cuban meatloaf, salpicon, but turned into meatballs.  I give you fricase de salpicón!  You'd be hard pressed to find someone who wouldn't love this one.  It's an easy, home-run-of-a-dish!  Enjoy!

Fricase de salpicon cubano

1 onion, diced

1 medium green bell pepper, diced

2-3 cloves garlic - sauce

1/4c raisins

1/8 cup green olives

1 TB capers (optional)

tomato sauce - ~ -1-1/2 cups

3 cubitos maggi

1/2 cup water

1/2 tsp paprika

1 or 2 bay leaves, depending on size

~1/2 tsp dried oregano

1 tsp adobo

2 TB naranja agria or bitter orange* (or mix orange and lime juice)

salt to taste

pepper generously

 frozen peas

*found on international aisle of supermarket or in Latin market.  I recommend Badia or Goya brand.

salpicon

1.5 lbs ground turkey

1/2c oatmeal (processed a bit in spice grinder until it resembles bread crumbs)

1 egg

6 slices crisp bacon, crumbled (reserve bacon fat)

3 TB tomato sauce

1 heaping tsp dried onion (or do the work and chop 1/4 onion)

3 cloves garlic

Goya adobo to taste (the blue capped bottle)

1/2 tsp bijol

1/2 tsp paprika

salt (about 1 TB)

generous amount of pepper

Procedure

1. Form flat meatballs or mini meat loaves using the salpicon ingredients.  Be sure not to overwork the meat mixture, or you'll get touch mini meat loaves.

2. In bacon fat over medium heat, brown meat on all sides until almost cooked

3. Remove from pan and set aside

4. Sautee onions and peppers bacon fat until translucent

5. Add in garlic until fragrant

6. Cook sauce over medium heat until thickened, 10 mins or so.

7. Add in meat and frozen peas cook until meat is done and peas are thawed.  Do not overcook peas.  They should still be firm and vibrant in color.

8. Serve with white rice and, if you fancy, twice-fried green plantains or fried ripe plantains.

15 Minute Hearty, Healthy Meal --Hummus and Fresh Veggie Wraps

I don't know about you, but my week is typically pretty busy.  I love to cook, but cooking when I'm stressed is no picnic.  Cooking when my heart isn't in it just never seems to go well.  Nonetheless, I believe in preparing your own food at home with quality, fresh ingredients.  Every now and then, throwing in a very select few canned ingredients, however, can make you a rock star in the kitchen in mere minutes.

The only two things that I buy in a can are tomato products of all kinds and chickpeas.  The tomato products--crushed tomatoes, diced tomatoes, whole plum tomatoes, tomato sauce, and tomato paste--are for making pasta sauce, soups and stews, or to make up part of a number of Latin creole sauces, particularly in the case of the tomato paste.  Why the chickpeas?  First off, I loved chickpeas, and they're an excellent source of protein.  The canned chickpeas allow me to throw together a batch of hummus in no time.  I usually try to keep two cans on hand at any given time.  Yes, I do make chickpeas from dried beans as well, but having a quick meal option on hand is a must for me.

For my hummus, I use the about.com Greek recipe.  It's flavorful, delicious, and beats the pants off of any junk from a supermarket, premium or not.  Trust me, there's no comparison to homemade hummus.  My all-time favorite thing to do with hummus is my hummus veggie wraps, an idea inspired by a delicious meal that I had with an old teacher of mine who used to invite me over for dinner when I was in college since she too had moved for her husband to attend business school.  The concept is simple--fluffy naan, pita, or flour wraps spread with hummus, topped with lettuce, steamed veggies, and any other veggies or herbs of your choice.  Wrap it all up and, voila!  Dinner is served!  I can't think of a better way to make quick use of the garden's bounty!  If you're gluten-free, I highly recommend the pliable, tender Toufayan gluten-free regular wrap.  The spinach one is quite a bit more brittle.

Before you go scoffing at vegetarian meals, let me tell you that this meal is not only healthy and balanced, but it is hearty, even when made with super thin wraps.  My carnivore husband hated vegetables when we got married, and he is now a true convert.  He asked me to make him fresh veggie wraps every day for a week!  That's how much he loved them.  Do you know what else?  My husband enjoys a good, quality beer after the most stressful days at work, but he told me that the veggie wraps were so light and refreshing that they were his beer after a stifling hot and humid day.  As a wife who wants to see her husband eat well, that truly made my heart smile.

This is a super easy, very flexible recipe.  Change it up and make it yours.  Use whatever you have around.  Don't hesitate to take this delicious meal with you on your next picnic or pack it in your work or school lunch.  You won't regret it!

Hummus and Fresh Veggie Wraps

Ingredients

naan, pocketless pita, or flour wraps (gluten-free use Toufayan)

green or red leaf lettuce (or romaine with hard end removed)

Steamed broccoli, chopped into thirds or quarters lengthwise

steamed carrots, sliced

black olives, halved (I also like Pearls brand fresh cured green olives)

Fresh cucumber, sliced and cut into thirds

Fresh roma tomatoes, sliced (halved cherry tomatoes are great too)

Palmful of whole, cooked chickpeas (optional, sometimes I want to keep another full can on hand)

a few sprigs fresh cilantro, optional

salt and pepper to taste

Procedure

1. Microwave or griddle wrap until tender and pliable.

2. Spread on a fairly thin layer of hummus

3. Top with desired veggies and season well with salt and a touch of pepper.  Roll, wrap in parchment for minimal mess, and enjoy!

Spice it up!
Never be afraid to make changes.  Sub the hummus with refried beans and add in pickled jalapeno  and cheese and griddle your prepared wrap with butter.  Add the cucumbers after heating.

Make a different type of hummus.  Add in roasted red peppers, roasted garlic, or roasted tomato.  I've even seen a pumpkin hummus.

Change up the herbs.  Try basil or parsley instead of cilantro.

Add in pickled banana peppers or sun dried tomatoes.

Throw in a few raisins for a tasty touch of sweetness.

Spread on a streak of fig preserves down the middle.  The touch of sweetness is great!

Tips:
You can find tahini, hummus, and pocketless pita at your local Indian or even Middle Eastern market.

I always rinse my canned chickpeas twice to reduce the amount of sodium.  I do the same with my olives, before storing them in a container.

Everything you Need to Know about Prepping and Cooking Dried Beans, Plus Tons of Recipes to Use Them in

I absolutely love any sort of legumes--chickpeas, lentils, red beans, navy beans, cranberry beans, the works!  I look forward to a good vegetarian meal based on beans, mmm mmm!  They're hearty, healthy, versatile, easy-to-make, and delicious!  For some reason, dried beans have gotten a bad reputation with even good cooks.  They've come to be known as finicky, difficult, or troublesome to make.    I hope that this recipe, along with some key tips will help change your mind and get you excited about putting on a pot of beans in your house.

How to Prep Dried Beans
The very first step when cooking dried beans is to sort them or pick out any deformed or split beans or any small stones that may be mixed in.  Once you sort the beans, give them a good rinse or two to clean them.  After cleaning, the next process is soaking.

When cooking dried beans, proper soaking is a must.  There are quick-soaking methods using boiling water and doing a thirty minute soak, but I find that for creamy, tender beans that remain whole during cooking rather than bursting out of their skins, a good, old-fashioned soak is best.  Quick soaks work in a pinch, but with a little planning, you can cook perfect, restaurant quality beans.

While salt is often discouraged during cooking because it is believed to harden the beans, it actually serves the opposite purpose during the soaking process.  For a 1 lb bag of dried beans, soak them in 10 cups of warm water with 2 TB of salt dissolved into it.  This trick comes from Cook's Illustrated and TheKitchn blog.  The salt makes for perfectly creamy beans with tender skins.  Be sure to soak for at least four hours, but overnight works just fine.  Even two days is okay.

How to Select Dried Beans
I found out the hard way that the date on beans matters, even if they aren't expired.  The closer the expiration date, the harder the beans, even if the date seems way far away.  Always, always, always check the date on your beans and get the one with the expiration date that is the furthest away.  That being said, at some stores, that doesn't help much because no one ever buys beans there.  Buy your beans where there is high turnover.  It makes all the difference.  Many times, I have cooked beans for hours upon hours and they never tenderized.  Thanks to a tip from TheKitchn, finally, I learned that the freshness of the beans impacts the cook time and their ability to tenderize.  On that note, don't go out stockpiling beans unless you plan on burning through them pretty quickly.  Don't buy beans unless you plan on using them with a reasonable amount of time.  Freshness matters, even with dried beans.

How to Cook Dried Beans
Before cooking your soaked beans, be sure to rinse off the soaking liquid.  This is important for ease of digestion, as the dried beans release a difficult-to-digest protein.  Rinsing helps to alleviate some of the digestive woes that some people face.  If you are one of those people, the more you eat beans, the less they will irritate your stomach.  The same is true of milk.

As far as cooking methods go, there are a few different options.  I will outline the advantages of each.

1. Pressure Cooker
This is my method of choice.  It's quick, it's easy, and it gives you creamy beans without the fuss.  I know you've all heard awful stories of pressure cooker mishaps, but these days, you can find them with a number of excellent safety features to prevent the horrible injuries of the past.  Just the same, be sure to follow the manual's instructions.  I strongly recommend the two burner method if you have an electric stove.  This means that you get the pressure cooker up to high on one burner as you have another burner going on low to medium, depending on what is being cooked and the type of cooker.  Once optimal pressure is achieved, move the pot to the lower heat burner and turn off the high heat burner.  The only disadvantage here is that you can't see how your beans are progressing.  This means that you have to find the cook time for your specific type of bean on one of the many pressure cooking time charts online.

2. Slow Cooker
A slow cooker ensures tender, whole beans every time.  The problem, however, is that it takes all day.  If you're in no rush, go for it.  You can always set your beans at night and wake up to a pot of cooked beans or start them first thing in the morning to enjoy them once you get home from work.  The advantage here is that you can watch your bean's cooking progress.  If you are using a less common bean, this is a great way to ensure that you don't ruin them.  You can always cook them on a Saturday and check on them after four hours, then every hour after that to be sure that they cook properly.

3. Stove Top Conventional Pot
This is a method that I strongly discourage.  I see people do it online sometimes, but unless you live in an area with super fresh dried beans (Yes, I realize that's a bit of a contradiction), then your beans will require far too long of a cook time for this method to be practical.  If you choose this method, you'd do everything the same as anything else that you cook, and I'd recommend a lid.  I suggest going with medium heat, but I've seen people do high heat all the way and still get whole beans.  I think this has a lot to do with having fresher beans than I'll ever get where I live, so choose your method accordingly.

How to Season Beans
I change my beans up all the time.  While my all time favorite beans are Colombian, I sometimes do Jamaican, Haitian, Nicaraguan, or even Cuban.  Below is a go-to recipe that is inspired by the Colombian version.  My favorite beans are the plump, tender, soft-skinned, mildly-flavored cranberry beans used in Colombian frijoles antioquen~os or beans Antioquia style.

Best Colombian-Inspired Cranberry Beans
1 lb soaked dried cranberry beans (not the same as kidney)
2 medium carrots
Mix of red, yellow orange, and or green bell peppers (equivalent to amount of 1 total bell pepper)
1 medium onion
2 green onions
2 cloves of garlic


Variations
1. 1/4 c fresh cilantro (added in last few minutes of cooking.  You can chop it or leave it whole and pull it out)

2. splash of bitter orange juice or vinegar (added in last minute or two of cooking)

3. 1 cup coconut milk, added into cooked beans and cooked 8-10 min or so more.

4.  Dominican style - No green onion, 2 TB tomato paste, cooked with 1 red onion, green pepper, couple sprigs each of cilantro and parsley, good pinch of dried oregano, onion, and garlic until darkened .  Add in after beans are tender and cook 8-10 min.  Add in small cubes buttercup squash from beginning of cooking (optional).  Sub all peppers for 1 cubanelle pepper, if available.  Add in a splash of bitter orange juice at end of cooking.

5. Colombian style - Use ham hock and part of liquid chicken stock, Add in 1 tsp cumin, cook green onion with 1 cup  fresh tomatoes and 1 TB olive oil.  Add in 1/4c fresh cilantro at end of cooking.

6. Haitian style -  no green onion, 5 whole cloves, few sprigs fresh parsley, 1 tsp or so thyme or equivalent in fresh thyme.  Sub onions for a few shallots, if available.  Add in 1 can coconut milk to cooked beans and cook for 8-10 minutes.

7. Mexican style - Add in stove top dry roasted and peeled peppers like poblano, ancho, serrano, jalapeno, etc along with roasted garlic and roasted onion.

8. Cuban style - All green bell peppers, no green onion, 2 tsp cumin, 1 bay leaf, ham hock or other smoked ham, add in small cubes buttercup squash from beginning of cooking.  May add a pinch of sugar, depending on type of bean.

9. Jamaican style - 1 can coconut milk with 2-3 sprigs fresh thyme, and 1 whole habanero pepper.  Add in spinner dumplings in last 15-20 min, optional.  These are long, finger shaped dumplings made only with flour, water, salt, and pepper, and no or very little fat in the way of butter (1 -2 tsp).

10. American style - cook with ham hock or smoked turkey leg, one whole onion, 1 clove garlic, 1 bay leaf, salt and pepper.

What to Do with All Those Beans
Beans are so incredibly versatile.  While I am perfectly happy with a pot of well-seasoned beans, there are so many other things to do with them.

1. Hearty Bean Soup Bowls
In Colombian cuisine, there is a deliciously inventive treat called frijoles antioquen~os made from a base of bean soup that is turned into a complete, balanced meal.  Top your bean soup with any or all of the following toppings: chunks of avocado, cooked fresh or frozen corn kernels, chopped crispy french fries, small fried pork chunks (or you can sub in other great meats like cooked oxtail, pig tail, ham hocks, or neck bones).  It sounds crazy, but it's truly amazing!  You get savory meat, sweet, crunchy corn, creamy beans and avocado chunks, and crispy fries and pork, yum!

2. Refried Beans
In 2 TB or so of oil, sautee about 1/4 onion and 1/4 green bell pepper, a clove of garlic, and, if desired, hot pepper.  Not all beans will need the extra seasoning, so if yours don't just use the oil and skip the rest.  Once veggies softened, if using, stir in about two cups of well-strained beans.  Cook over medium to medium high heat until any liquid evaporates, stirring constantly.  Smash beans with the bottom a flat, heat proof glass until smooth.  Stir beans until they form a big patty and no longer stick to the pan.  At this point, they're ready to enjoy!

I love refried beans with griddle tortilla, rice, and fried eggs for breakfast...or lunch, or dinner!  It's simple and satisfying.  You can use the refried beans as a side with rice or whatever else you like.  You could even make wraps as you would with hummus.  Just add in steamed veggies (broccoli, carrots, etc) either hot or cold,black olives, tomato lettuce, and even sour cream or cheese, if you like.

3. Cornmeal Country Bean Cakes
My mom was a skeptic, but she loves these.  In fact, everyone who has tried them does.  The crispy edges studded with creamy beans is the perfect textural juxtaposition, and the delicious corn flavor would please any good southerner.  If you like cornbread, you'll love these.  They're so easy and oh so very good!  Check out this great recipe from the Chickens in the Road blog.

4. Refried Bean Veggie Wraps
This is so easy and so very hearty and satisfying.  Once you make your refried beans, cover them and set them aside.  Using butter, lightly grease a hot pan over medium high heat.  Pass a flour wrap through the butter, being sure to coat both sides.  Be mindful, this is not even a tsp of butter.  Cook one side of the tortilla until bubbles up on the top and gets crispy, blistered and golden brown, spotted with dark brown on the bottom.  Flip the tortilla and repeat the cooking process.  Spread the pre-heated refried beans on your tortilla and top with steamed carrots, broccoli or whatever other cooked veggies you desire, along with  tomato, pickled jalapenos, and warmed and halved olives.  Feel free to add fresh herbs like cilantro or parsley here too.  Top with the shredded cheese of your choice, I used mozz.  Roll the wrap and griddle the seam and top in the hot pan until it sets in place and forms a crust and the cheese melts.  Here's the kicker, open up your wrap again and throw in cold chopped cucumbers.  They add a great crunch and a refreshing coolness.  Re-seal the wrap and enjoy!  Too good!

If you want something really hearty, spread the beans on thick.  It almost forms a meat-like texture and definitely gives you a full belly like meat.  If you're just too big of a carnivore, throw in some shredded chicken and call it a day.  Save your time and effort and just use a rotisserie chicken for an easy weeknight meal.  My carnivore husband loved this meatless and it fully satisfied his appetite without the double dose of beans.

5. Tostadas
Fry your own yellow tortilla or buy pre-fried tostadas at any supermarket.  Spread on a layer of refried beans then layer meat, sour cream, guac, lettuce, cheese, etc.  These can be an app. or a meal, depending on what you layer on it and how many you serve.  These are typically served with all cold ingredients, but hey, your food, your choice.  Be creative.

6. Bean Dip
We've all seen the 5 or 7 or 9 layer dips.  Think how wonderful yours would be with homemade, well-seasoned beans rather than some junk from a can.


How to Store Extra Beans
Finally, if you don't plan on using all of the beans within about five days, go ahead and freeze them on the same day as cooking.  Just pop them into a freezer bag.  It's worth making a big pot anytime you cook beans, and you'll be happy to be able to just thaw, heat, and eat them.

Let me know what you think.  How did you like the recipes?  Do you have any tips or tricks for beans?  How do you eat your beans?  What are your favorite beans?

References: http://www.mycolombianrecipes.com/how-to-make-frisoles-antioquenos, TheKitchn.com, http://chickensintheroad.com/cooking/country-bean-cakes/

Portuguese-Inspired Poached Fish in Tomato Sauce

So my husband decided that he was going on a diet, and he wanted to try his hand at baking fish to get more lean protein.  Inside I sighed the biggest sigh ever, and I said to him "Don't you dare leave me stuck with this bag of frozen fish.  You know how I feel about that stuff."  Anyway, a couple months later and nothing has been done with that fish, of course.  Humbug!  After living in Miami, I got really picky about seafood being fresh.  I can taste it when restaurants serve frozen seafood, and it's a huge pet peeve for me, so I definitely do not buy it for my house.  The only time it's tolerable for me is when it's fried, and I almost never fry food, so that wasn't happening either.  Well, my husband changed all of that for me because here I was, stuck with a family size bag of frozen Whiting.  *Hmph*

Time to get creative!  I was not about to do baked fish sitting in yucky frozen fish juices, so that was out.  I certainly wasn't frying fish either, so I had no idea what to do with the stuff.  I looked online to get my creative juices going, and I saw some fish baked in tomato sauce, tomato-based fish soup, fish in New Orleans Creole tomato sauce.  Okay, now that I can work with.  So, I decided to create something with my roma tomatoes and add lemon to hopefully mask the frozen fish taste.  Aha! Portuguese-style seafood!  So, I decided to create my own recipe inspired by Portuguese flavors.  I added my own twist, and below is the result--a delicious, fresh, lemony seafood in a bright tomato and wine sauce splashed with lemon.  SOOO good!  Not only was the frozen fish edible, but it was delicious and high-end restaurant quality.  It was a complete win!  Thanks to my husband, a stellar dish was born!

This dish is very informal in terms of quantities.  Everything is to taste.  There's no need for strict measurements here.  Feel free to adjust quantities to your preferences.

Portuguese-Inspired Poached Fish in Tomato Sauce
4 whiting fillets

1 red onion, chopped

2 garlic cloves, mashed into a paste or finely minced

1 can of Hunt's no salt added diced tomatoes (crushed would work great too) or equivalent amount of Roma tomatoes

zest of about 3/4 of a lemon

fresh lemon juice

~1/2 c of dry white wine (I used Chardonnay)

1 sprig of fresh rosemary

sea salt and white pepper to taste (white pepper is smoky and much less abrasive in flavor than black.  Leave pepper out of the sauce completely if you don't have white.  Black is okay for the fish only.  Trust me here.)

olive oil for sauteing


Procedure:
1. If frozen, thaw the fish completely and drain any liquid that remains.  Cut the fillets in half, lengthwise.  Season with salt, white or black pepper, all of the lemon zest, and a good drizzle of lemon juice on both sides of fish pieces.  Set aside.

2. Saute the onion over medium heat, being sure to salt them well, in olive oil until softened.  Once softened, add in the tomatoes, rosemary, and garlic, adjust salt, and cook until the sauce is thick and the tomatoes have broken down and become saucy.

3. Once the tomatoes break down, add in the wine.  Just add until you reach the desired amount of sauce.  Allow the wine taste to cook out for about 2 minutes or so.

4. Drop the temperature to medium low, add the fish directly on top of the sauce, cover, and allow it to poach for 10-12 minutes.  Check it towards the end to avoid overcooking.  You know when the fish is done when it flakes easily with a fork.  It should not be hard, but tender and juicy.

Serve this delicious, super quick, gourmet delight with mashed, roasted, or fried potatoes, or white rice and the veggie of your choice.  We had my roasted squash and tomatoes.  YUM!  Tell me how much you love this dish!

Homestyle Chicken and Dumplings with Rotisserie Chicken (Gluten-free and Traditional Recipes)

Chicken and dumplings is, hands down, my favorite dish of all time!  It's simple, warm, comforting, and hearty.  Having a bowl of chicken and dumplings is like a warm hug from grandma.  It just melts away the troubles of the day.

When I was younger, my mother would make chicken and dumplings, and it was delicious!  Whenever she didn't make it, I would ask my grandma, and she would always cook up a pot of her yummy chicken and dumplings.  I loved both versions, but my mom tended to make the soupier version, while my grandmother would make the thicker soup with more flour in it.  I was always partial to the thicker version and it's comforting creaminess, although there is actually no cream or milk in it.  If I am not mistaken, they both used cream of celery or cream of chicken for their base.  I know for sure that my mom does.  However, in the interest of cutting sodium and preservatives, I say try making the thick soup base yourself.  It takes no time, and you know exactly what's in it.  

Due to having to be on a gluten-free diet, I went without this dish for two years.  After much trial and error, my mom finally came up with  this trick for getting cornstarch to create results much like those of a flour roux.  It works great, and I was finally able to have chicken and dumplings just like my mom and grandmother used to make again!

While both my mom and my grandma used a fresh whole chicken, this version uses a rotisserie chicken to save time.  With this small adjustment, you can have chicken and dumplings for an easy weeknight meal, and it will be ready in a flash!  To adapt this recipe for a fresh chicken, just cut the chicken into pieces (I would also remove the skin) and cook until it is falling off the bone.  I hope you fall in love with this delicious classic soup, just like I did.

Ingredients

Soup

All dark meat of a medium rotisserie chicken, pulled in medium chunks (by hand, simple and rustic, remove skin)

6 c homemade chicken or turkey stock

½ onion, diced

2-3 stalks celery, cubed

Two carrots, sliced into 1/4" rounds

1/3c – 1/2c frozen green peas, thawed

1 stalk fresh thyme

Trader Joe's 21 seasoning salute to taste

Salt to tastes

Generous amount of coarsely ground black pepper (fresh is ideal)

1 TB butter (for finishing)

Slurry

2 cups water

about 3 TB cornstarch (can skip this and simply whisk 2 TB flour into a cup of soup broth and whisk in before adding back to soup for traditional recipe)

Dumplings

2 c flour (sub with gluten-free AP flour mix for gluten-free)

1 TB baking powder

1 tsp salt

2 TB butter

1 c milk

Procedure

1.       1. Add chicken chunks, celery, thyme, and onion to stock, cover, and bring to a boil over medium heat.  Allow to continue cooking.

2.        

2. Meanwhile, begin the slurry by whisking cornstarch into water and bringing to medium heat in a small pot.  Season with salt and pepper and whisk constantly, until thickened.

3. Once thick enough, stir in a few ladles of broth until homogeneous and add to soup.

4. Prepare dumplings by stirring together all dry ingredients and cutting in butter with a pastry blender to form a coarse sand. 

5. Form a well, pour in milk, and gradually blend in flour until well blended.  On a floured surfaced, knead until smooth, uniform dough forms.  Will be slightly sticky.

6. Roll dough out to about ¼” thickness and slice into strips about 1.5” – 2” wide and 2-3” long.

7. Add carrots to soup and stir in dumplings.  Adjust salt and pepper.

8. Cook covered for about 15 minutes over medium heat, stirring occasionally.

9. Stir in thawed peas and cook for 5 minutes more. 

10. Stir in butter, adjust seasoning, and serve.

Triple Squash Roasted Red Pepper "Spaghetti" and Marinara

Whether you have a garden this Summer, you're participating in a CSA, or you just enjoy the abundance of fresh US-grown veggies this time of year, this is an excellent hearty and healthy, put-it-together-in-a-flash weeknight meal.  Let's not forget how inexpensive it is too!  I couldn't believe how great this meal tasted.  I almost felt bad for how quickly it came together once the veggies were roasted.  Roasting veggies doesn't exactly take much effort or babysitting on the part of the cook, so I can't even really count that part.  You really don't even need to cook this sauce beyond simply warming it to desired serving temperature, if you opt not to add the wine.  The key here is quality canned tomatoes and roasting the veggies.  It brings out an unparalleled flavor that will have everyone begging for more!  No one else needs to know how little effort it took to pull together. Get ready to try a new family favorite!  Yum, yum, yum!

Ingredients
1 large can whole plum tomatoes in sauce (I recommend Hunt's or Kroger Private Selection)
1 large can crushed tomatoes  (I recommend Hunt's or Kroger Private Selection)
1 large spaghetti squash
1 large red bell pepper
2 pieces zucchini squash
2 pieces yellow summer squash (straight or crookneck)
1 fresh tomato, if you have it (no worries if you don't)
5 cloves of garlic, unpeeled
1 fistful of fresh basil (no dried!)
1 tsp crushed red pepper
about 1 TB salt (preferably sea salt)
lots of black pepper to taste (preferably coarse ground or freshly ground)
1/2 glass Chardonnay (optional)

Preparation
1. Preheat oven to 450 F

2.Split spaghetti squash in half length-wise and scoop out seeds. Drizzle with olive oil and season liberally with salt and pepper.  Place split-side down on a lined pan.

3. In a separate lined pan, place yellow squash, zucchini squash, red pepper, garlic, and tomato.  Drizzle with olive oil and season liberally with salt and pepper.  Spread in one even layer across pan.

4.  Bake spaghetti squash and mixed veggie pans uncovered until squashes (including spaghetti squash) are fork tender and other vegetables are roasted and soft to touch.
Note: Zucchini and yellow summer squash and other veggies may finish before spaghetti squash.  Remove from oven and set aside once done.

5. Once mixed veggies done, add peeled tomato, peeled garlic, peeled red pepper, basil, can of plum tomatoes, salt, and pepper to a blender or food processor and process until desired smoothness achieved.  I like mine uniform, but still somewhat chunky.  Yellow squash and zucchini will remain set aside.
Note: You may want to put tomato and roasted red pepper into a plastic bag once cooled someone and seal in steam for a few minutes to aid in removal of skin.

6. Allow spaghetti squash to cool.

7. Meanwhile, place pureed veggies, crushed tomatoes, and crushed red pepper, in a pot over medium heat and bring to a boil.  Season generously with salt and pepper.  Add in grated Parmesan to taste.  Adjust salt and pepper

8. At this point, the sauce is absolutely divine!  If you'd like, you can add in half a glass of wine.  I did Chardonnay.  Without the wine, the sauce is fresher tasting and, with it, it tastes deeper, richer.  I loved both ways.

9.  Gently stir in yellow squash and zucchini squash, along with any pan juices, and voila!  Serve a ladle-full of sauce on top of your spaghetti squash "pasta" and top with extra Parm, and you're done!  That simple :)  Enjoy :)

Jamaican Jerk Marinade--Revised

Jamaican Jerk Marinade

Ingredients

2 TB salt

1 onion

1/2tsp black pepper

1/2c orange juice (I had tangerine, so I just used that)

1 tsp cinnamon

1 tsp nutmeg
2 tsp ground allspice

1 tsp grated fresh ginger

¼ c White vinegar

4 scallions (I had only had two, so that's what I used)
5 sprigs fresh thyme or equivalent amount dried thyme (fresh is MUCH better!)

7 cloves garlic

2 TB soy sauce

1/2c packed brown sugar

2-3 habanero peppers

1/4c oil

Procedure

1. Blend all ingredients in food processor until they form a smooth puree.  You can keep the marinade on hand for later use or freeze it.  It actually preserves well in the fridge.

2. In a foil-lined roasting pan, which you will also use for cooking, marinade chicken or pork for a minimum of two hours or up to overnight.  Let meat reach room temperature before placing in 400F oven or, even better, on a charcoal grill.  

3. If preparing meat in oven, cook uncovered for one hour then broil, turning meat occasionally for about 5 min, or so until you get charred edges on all sides.  You need the sugars to caramelize for a good jerk.

Resources:

http://caribbeanpot.com/a-classic-jamaican-jerk-marinade/

http://homecooking.about.com/od/condimentrecipes/r/blsauce13

Hearty Ground Beef and Veggie Chili

Hearty Ground Beef and Veggie Chili

Ingredients:

1lb ground beef

1 handful baby carrots and 1 stalk celery, sautéed until softened and pureed with a couple TB water

1 medium onion, chopped

1 medium bell pepper, chopped

 3 red serrano peppers, thinly sliced

3-4 cloves garlic, smashed

3 fresh tomatoes, chopped                         

2 heaping TB tomato paste

½ TB cumin

½ tsp cinnamon

1 pinch oregano

1 tsp chilli pepper

¼ tsp Mexican style hot chili powder

A few dashed Hungarian hot paprika

2tsp cocoa powder

2  maggi chicken bouillon cubes, dissolved in ½-1c water

2 TB maseca

1 cup chopped portabello mushroom

Lots of salt

Few Dashes of pepper

Procedure:

1. In a small pan, sautee the onions, bell pepper, and serrano peppers in a TB lard or vegetable oil until translucent.  Stir in garlic and sautee until fragrant.

2. Meanwhile, over medium heat, sautee ground beef, being sure to break up the beef with a spatula, until it begins to brown.  Strain oil off.  Stir in onion mixture, tomato paste, and carrot mixture.  Sautee for a few minutes.

3. Stir in dry seasoning and continue cooking.  

4. Once beef is almost done, taste for salt and stir in chicken bouillon and maseca.

5. Once beef is done, stir in portabello and chopped tomatoes.  Continue cooking until veggies have softened a bit, but still have bite, and the beef is fully cooked.

The Easiest Dinner Ever AKA Smoky Chickpea and Tomato Soup

Ever wonder what in the world to do with all of that juice on the bottom of the roasting pan after baking a ham?  I say keep it and freeze it up!  It's one of the best things you could have on hand for the tastiest bean soups all season long.  We made ham last month and, since I was craving chickpeas, not to mention a super quick dinner after a stressful week of getting ready for the kids to come back to school, I decided to whip out my trusty ham broth.  Few things make a bigger flavor impact with minimal effort than leftover ham broth.  I say keep the bone and use it to make a stock or throw it into beans, cabbage, or greens too.  Works like a charm each and every time!  Since I also stock up on red, yellow, and orange bell peppers when they are on sale, quarter them, and freeze them too, this recipe was a breeze.  Cuban-inspired, but done to my tastes, you and your family are sure to enjoy this dish with my favorite legume--chickpeas!  So here it is, a quick and  easy, hearty recipe for protein-packed chickpea and tomato soup.  It's so easy, your kids can cook dinner for you for a change ;)!

Smoky Chickpea and Tomato Soup

Ingredients:

1/2c – 3/4 c dried chickpeas, soaked overnight with ½ tsp baking soda and drained

Mixed bell peppers (mixed red, orange, and yellow bell peppers, equiv. of 1 whole pepper), in quarters

½ large white onion, in quarters

1 can spicy red pepper diced tomatoes

4 cloves garlic, minced

About 1 tsp paprika

1/2 tsp cumin

1 bay leaf

Black pepper to taste

1-1/2 c Seasoned homemade ham broth, already brought to a rolling boil in a separate pot (do not use packet, use a ham bone and water)*

**

*Add more or less broth to your taste for a thicker or thinner soup

**My ham broth was seasoned very well, so I didn't need any salt.

Spice Things Up!

If you want to switch it up a bit, try adding in bite-sized beef or lamb chunks, or even potatoes, yuuuuum!

Procedure:

1. Stir together all ingredients and allow to cook on low for about 5 hours, or until the chickpeas are tender, not mushy or falling apart.

2. Remove bay leaf.  You may wish to remove the onion and bell pepper as well, leave it in, or puree it and add it back to the soup.  Whatever you choose, serve with steamed white rice and enjoy!

Spicy Cameroonian-style Grilled Marinated Fish *Poisson braise alla camerounaise*

Ingredients
enough mildly flavored white fish for four people (I like to use swai)

3 TB vegetable oil
1/4 large onion
3 cloves garlic
1 small plum tomato
1 handful parsley (about 1/4, stems and all)
1 small piece of ginger (about a 1" piece)
about 1 tsp or so salt
2-3 tsp pebe (cameroonian homemade hot sauce) *

*If you don't have this, simply add in 1/4 habanero pepper.

Procedure:
1. Preheat oven to high broil.  You will broil the fish uncovered for about 15 minutes.

2. Place all ingredients in blender until very smooth and uniform.  You do not want any chunks.

3. Oil pan well with vegetable oil.  Pat fish dry with paper towels.  Brush fish with marinade on one side.  Halfway through cooking, flip fish gently using two spatulas and brush other side with marinade.

4. Check fish for flakiness with a fork.  Once the flesh flakes easily, it is done.


References: http://blogauxpoils.over-blog.com/article-32100488.html

Tropical Cobb Salad

Tropical Cobb Salad
1 large ripe mango, cut into chunks
1 medium-sized ripe avocado, cut into chunks
1 whole chicken breast, marinated, grilled, and chunked
feta, goat cheese, or blue cheese, crumbled (I used Loralie blueberry goat cheese with vanilla)
3 hard boiled eggs, sliced into chunks
5 slices of bacon, crumbled
a mixture of red lettuce, spinach leaves, cilantro (stems removed), chopped and washed thoroughly
light, tangy dressing of choice

Tangy Citrus Vinaigrette
1-1/2 TB white balsamic vinegar
1 TB fresh orange juice
1 TB fresh lemon juice
zest of 1/2 lemon
zest of 1/2 orange
1/2 garlic clove, grated
1/4 tsp black pepper
1 rounded tsp salt
10 shakes of cayenne pepper
9 TB grape seed or olive oil

Chicken Marinade
3 green onions
1/4 red bell pepper
1/4 onion
1/2" piece of ginger
1/4 habanero pepper
1/4 tomato
1 heaping teaspoon salt
pepper to taste
1 TB olive oil
1 sprig fresh thyme, stems removed

Procedure
1. Allow chicken to marinate for at least an hour.

2. Grill or bake chicken.  I used my Foreman grill.  Cut into chunks.

3. When serving, toss desired portion of greens in light amount of dressing.  Top with a few chunks of the following: eggs, avocado, mango, and a good portion of chicken.  Top with crumbled cheese and bacon.  Drizzle a little dressing.  Enjoy :)

Delicious Red Lentil Soup My Way

Ingredients
5 cups water
1 cup dried red lentils*
1 white or vidalia onion, chopped
2 cups chopped potatoes
1/4 red bell pepper, chopped
2 garlic cloves, left whole
1 indian finger chilli, chopped in half, width-wise
1 tsp fresh ginger, sliced
1 TB tomato paste
2 tsp salt
1/3 c chopped fresh cilantro, stems removed

*Found at your local Indian market

Procedure
1. Add first all ingredients, except cilantro, to a pot, cover and bring to a boil.

2. Lower heat and simmer 15-20 minutes or until lentils and vegetables are tender.

3. Stir in chopped cilantro.

4. Puree to desired texture in small batches in a blender or using an immersion blender.  Enjoy.

References: http://www.food.com/recipe/egyptian-red-lentil-soup-94673

Traditional French Fluffy Almond Sponge Cake - Financier aux amandes

A financier is another one of those things that I had heard of, but never actually seen or tasted before I made it myself.  I had heard of chefs making financiers, whatever that was, and people made it sound so delicious, but I was skeptical.  I like the nice, moist style of cakes that I would argue that we Americans do better than Europeans.  The European sponge-y style of say, the genoise, or the panetela is just not my thing.  Dry, airy sponge cakes will never be my fancy, no matter how much fat they pack into them.  Financiers, however, are different.  How did I know?  I looked at the ratio of fat to dry ingredients, as well as the absence of egg yolks, which was awesome.  The high percentage of yolks is what creates the dry sponge cake texture that I typically try to avoid in my kitchen.

After looking at a few yummy recipes in my Desserts Festifs cookbook by Sylvie Ait-Alie that I ordered on Amazon France (thank you, global marketplace), I decided that a financier actually looked like the perfect dessert endeavor for my weekend.  I did not, however, opt to use a recipe from this book, as these are fancier cakes that use financiers as the base.  I just wanted to try the basic financier first to ensure that I would like it before I made a more fanciful creation down the road.

After Googling some recipes in French, this is a translation of the recipe I used.  The result was the perfect, dainty little cake with a beautiful golden crust, and an other-worldy soft and fluffy interior.  The texture reminds me more of a moist chiffon cake than a sponge cake, although technique-wise, it is a sponge.  Because of all of the egg whites, there is no need for leavening, and the almond and brown butter provide enough flavor that vanilla is unnecessary.  This cake is characterized by a light almond flavor and a nutty background flavor, thanks to the brown butter.  Simple, easy-to-make, and delightful, this cake is sure to be a crowd pleaser at your next brunch, tea party, or elegant shower.  Take advantage and take it to the next level using a variety cute mini brioche pans, mini loaf pans, or diamond shaped mini loaf pans for added elegance.

Financier aux amandes

Ingredients:

50g white AP flour
50g almond flour*
130g powdered sugar

4 egg whites
70g butter

*You can make this yourself using chopped skin-on almonds, chopped blanched almonds, or slivered almonds ground into a uniform flour in the blender, coffee grinder, or food processor.  Simply sift and re-process any chunks that do not pass through the strainer.

Procedure:
1. Preheat oven to 375 and grease pans well with shortening.

2. Chop butter into pieces and melt in a small sauce pot over medium-low to medium heat.  Allow to continue boiling until a light golden brown color is achieved.  Swirl the pan occasionally throughout this process.  If any bits form at the bottom of the pan, be sure to strain them out well.

3. Using a fork or a whisk, blend together the AP flour, almond flour, and powdered sugar.  Set aside.

4. Beat in egg whites with an electric mixer until well-blended.

5. Once butter is browned, allow to cool slightly before using electric mixer to incorporate into batter.

6. Bake cakes for 15-20 minutes, until golden brown on the edges and cake begins to separate from the sides of pan.  Cake is done once it passes spring test, but you may brown further, if desired.

7. Remove cake from pan immediately after baking and allow to cool.  This is not the type of cake that you want to taste while hot, as it will taste eggy.  This taste will dissipate once the cake has cooled.  Cool completely and enjoy :).

I think next time I will add in some lemon zest and almond flavoring to create a bolder flavor, as the cake already tastes like vanilla.  The cake has a simple tastiness to it, as is.

Variations:
add some lemon zest, add 1/2 tsp vanilla extract, add 1/2 tsp almond extract, add a combination of extracts, drop sliced almonds over the top of each cake before baking, top with sweetened fresh berries before baking

References:
http://www.lesfoodies.com/lafeecrochet/recette/financier-facon-cyril-ligniac
http://www.750g.com/recettes_financiers.htm --video recipe

Smoky and Zesty Cameroonian (Central African) Beef Kabobs/ Brochettes a la camerounaises

I love Cameroonian food!  I love the deep, smoky, spunky flavor of the grilled meats with the sweet plantains, the everything!  The blend of ginger, garlic, onion along with tomatoes and hot peppers give Cameroonian food its unforgettable punch.  I have loved it and I have dreamed of recreating the delectable Central African flavors at home from the time I tried this lovely cuisine at the old Roger Miller restaurant that was once in Silver Spring, MD.  I was finally able to get my hands on some great recipes.  Although I searched for good recipes before, to no avail, I never thought to search in French.  Hello!  I had much better luck this time.

Below is one of the first Cameroonian recipes that I tried at home.  It is super easy to make and you can do it with things that you likely already have in your kitchen.  The flavor is deep, smoky, not-too-spicy, and has the perfect bite from the vinegar.  You'd never recognize the cayenne.  The blend of spices creates a delicious flavor that you and your family won't forget!

Cameroonian Beef Kabobs/ Brochettes a la camerounaises
1 lb beef (cut into bite-sized pieces) (use a cut that is good for kabobs)
1 white or vidalia onion
1 TB fresh ginger
5 cloves of garlic
2 chopped tomatoes or 1/2 can tomatoes in tomato sauce
1/4c apple cider vinegar
1 tsp salt
1 tsp cayenne pepper
3 TB oil

1. Blend all marinade ingredients into a homogeneous paste with a mortar and pestle or in the blender.  You do not want any chunks.

2. Pour marinade over meat and allow to marinate under refrigeration for a minimum of three hours, but ideally overnight.

3. Grill along with chopped onion and bell peppers on skewers that have been soaked in water for at least an hour (prevents burning).  Don't forget to brush your veggies with oil so that they cook nicely.  Enjoy :).

References:
http://www.mmmmmmmmdouceurs-maison.com/article-poulet-braise-a-la-camerounaise-69300932.html
http://www.sportingparties.com/Recipes/Africa/Cameroon-1.htm
http://recipes.wikia.com/wiki/Brochettes_a_la_Camerounaise
http://fr.recidemia.com/wiki/Brochettes_un_la_Camerounaise

Unforgettable Southern Shrimp and Grits!

I started making shrimp and grits after trying them at Richmond's undisputed soul food restaurant king, Croakers Spot.   After trying my new favorite version at Lunch, Richmond's new restauarant serving up Southern homestyle food with a twist, I figured that it was time to bring the old summer favorite.  Since Croakers Spot, I have made shrimp and grits at home a number of different ways--with gravy, with beer sauce, with tomato sauce, etc.  This particular version has a great summer twist from the incorporation of deliciously tangy green garden tomatoes.  If you don't have green tomatoes, just use red, but just know that the green makes it even more special with its delicious sweet yet tangy flavor.  My shrimp and grits has a  flavorful sauce with chunks of beautiful bright green and red, juicy, fresh tomatoes along with diced onion.  The light freshness of the shrimp and veggies combined with the creaminess of the grits, without the gross, heavy feeling of some restaurant grits.  This dish is fresh, nutritious, and bursting with flavor.  It's sure to be your next family favorite!

Ingredients
*If you like leftovers or have a larger, double this recipe.  It is just enough for 3 or 4 people.

1lb shrimp, peeled and deveined
1/4 c coarsely chopped onion
4 large tomatoes, in 1-1.5" chunks, preferably half green or mostly green
4 cloves of garlic + 2 cloves for marinating the shrimp
1 green onion, sliced
1/2 a light-colored beer (Corona, Coors, etc)
1 TB chopped fresh parsley
a small pinch of thyme

1c of grits (old fashioned, NOT quick cooking or instant)
2c of chicken broth (I didn't have any, so I used water and 1 pack of Goya bouillon)
1-1/2c milk (skim is just fine, that is what I used)
1-1/2c water + about 1/2c or so extra in case the grits thicken too much during cooking
1 TB secret ingrdient (don't worry, it's still great without it, but I'll keep this one a secret)
*Bear in mind that I don't actually measure the dry seasonings, add it until it's good :P*
1/2 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste (salt generously because grits tend to suck up flavor)
1/2c shredded cheddar cheese

Procedure 
1. Place peeled, deveined, and rinsed shrimp into a medium size bowl.  Sprinkle a generous amount of salt (much more than you would season them with) over all over shrimp.  Toss the shrimp in the salt with your hands in a slight rubbing motion until they begin to foam slightly.  Once you begin seeing small foaming or bubbles, this takes 2-3 minutes, rinse the shrimp again.

2. Once rinsed, allow the shrimp to marinade in a little salt, two cloves of minced garlic and the sliced green onion.  Be sure to wipe off the marinade before cooking to avoid burning the seasoning.  Simply add the remaining marinade when it is time to add the green onion.

3. Prepare the grits according to the instructions, except be sure to remove the lid and whisk the grits for a minute about 3 or 4 times during the process to create creamier, smoother grits.  Be sure to add in the seasoning after initially whisking the grits into the boiling liquid.  If the grits get thick, add a little water here and there.  I probably added an extra half a cup of liquid by the end.

4. Once the grits are done, stir in the cheddar and continue cooking 1-2 minutes to incorporate the cheese.

5..Saute the onions in a pan over medium low heat in a generous amount of oil, about 2TB or so.

6.. Once the onions are transparent, but not yet softened, add in the green tomatoes, if you are using them.  If you have red, do not add them yet.  Add garlic and stir occasionally.

7. Meanwhile, in a pan over high heat that has been lightly oiled, saute shrimp for 1-2 minutes on each side. Do not overcook!  Once cooked, set aside.

8. Once the onions are almost completely softened, add in the red tomatoes and thyme. Sautee for one minute or so.  Add the green onion.

9. Increase the heat to medium and add in the beer.  Continue sauteing until the beer has cooked off.  Be sure to adjust salt and pepper as needed at this point.

10. Add the shrimp to the sauce and sautee for a minute or two.

Eastern-North-Carolina-Inspired Vinegar BBQ Sauce

Who doesn't love a good Eastern NC style vinegar-based BBQ sauce?  We had tons of pulled pork from huge pork butt around the house that I'd done tons of things with--arepas,pupusas, sopes--and I was starting to get a bit tired of it.  Finally, I decided to go ahead and make a nice sauce and make a sandwich the old fashioned way.

This NC-inspired sauce is sure to be a favorite. It's tangy, spicy, and a little sweet.  More than anything, let's not forget that you can make it in a flash!  The two secrets to my version are a touch of ketchup, which is anything but traditional, Worcestershire, and molasses, another twist I brought in.  The ketchup creates an additional layer of sweet tangy-ness, while the Worcestershire and molasses provide some added depth of flavor.  A tinge of garlic flavor rounds out the great flavor of my Carolina vinegar BBQ sauce.  Enjoy!

Ingredients
1 cup cider vinegar
1 generous TB red pepper flakes
2 TB brown sugar
1 tsp ketchup
1 tsp salt
1/4 tsp cayenne pepper
1/4 tsp Worcestershire sauce
1/8 tsp molasses
1/2 tsp black pepper
1 garlic clove, split (remove this once enough garlic flavor infuses into the sauce

Procedure
Place all ingredients in a non-reactive sauce pot over medium heat.  Bring to a boil, stirring occasionally, to allow sugar to dissolve and flavors to blend.

Remove from heat Allow the sauce to cool to room temperature and enjoy.  It's as simple as that!  Since this sauce is vinegar-based it will keep well too.  What more could you ask for?

*This sauce is best when stored at room temperature*

Mini Moist, Buttery Caramel Fig Cakes

*photos shown are without caramel sauce*

I was craving something sweet with a rich flavor tonight, but I didn't want to make a full-sized cake.  Inspired by Hog's Head Cafe's pineapple upside down cake which is topped in a beautiful caramelized sugar syrup, I decided to bake mine flan style with a sugar syrup in the bottom of the pan.  I made this recipe off the top of my head, just bearing in mind that I wanted a nice rich flavor and moist texture.  I always start with one cup of flour for four ramekins and usually 1-1/2 tsp baking powder, and I went from there.  When I opened the fridge for the milk, I saw the fig jam so I went for it. The result is a wonderful buttery flavored cake with a very tender crumb and a sticky glazed bottom.

The flavor has a nice rich, buttery taste in the foreground and a mild, dark fig flavor in the background.  Serve it inverted to display the caramelized-sugar-coated top.  This recipe is perfect for four ramekins. Enjoy this deliciously delectable cake, mmm, mm, mmmmm!  It would surely be a crowd leaser with a nice scoop of vanilla ice cream, and maybe even a capful of dark rum drizzled on top.  In less than 30 minutes you'll be ready to go!


*of course if you want this to be a full size cake, double everything and there you'll have it*
Ingredients
1 cup flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2c + 2TB milk
1/2 stick butter, melted
1/4 cup oil
1/4 cup brown sugar
1/4 cup white sugar
1 egg
1 TB dark fig spread (mine is Trader Joe's fig)
2 tsp dark rum (I prefer Barbancourt)
1/2 tsp vanilla

sugar syrup
1c brown sugar
1/4c water (or less, just enough to moisten the sugar, the goal is a thick syrup)
2 tsp dark rum (Barbancourt preferred)
dash of salt

Procedure

1. Preheat an oven to 350 degrees with a water bath pan in place.
A water bath just means that you will place a pan large enough to fit your ramekins into the oven and fill it with water after having placed it into the oven (as this avoids spills).  The water bath prevents the crystallization of the caramelized sugar syrup and keeps it in liquid state.

2. Stir together flour, salt, and baking powder

3. Meanwhile, prepare caramelized sugar syrup in a sauce pan over low to medium low heat.  Do not stir, swirl pan to blend ingredients then let boil until thickened

4. Immediately coat ramekins or mini pans with sugar syrup, swirling to coat generously on the sides and bottom.

5. Blend sugar with melted butter, oil, and rum

6. Alternate blending flour and milk by thirds with a spoon, starting and ending with flour

7. Stir in egg

8. Stir in fig jam and vanilla

9. Divide batter evenly into all four ungreased ramekins or mini pans

10. Bake for about 20-25 minutes, or until the center of the cake springs back when pressed

Sopes Mexicanos! Delicious Stuffed Open-Faced Fried Taco Shells

Sopes, also known as pellizcadas, migadas, or picadas, are a delicious traditional Mexican antojito, or appetizer.  They are very easy to make, bursting with flavor, and full of great textural variety.  The outside freshly-cooked white corn tortillas are pinched up to create shallow edges that hold in mounds of varied toppings.

Though you may not have heard of sopes before if you like tacos, tortas, or pupusas then you will love these!  Try this easy, tasty snack and you and your friends and family are sure to enjoy them.  Traditionally, the filling for this dish is refried beans, carne asada, chopped onion, shredded lettuce, shredded cheese, salsa roja (spicy roasted red sauce, not the kind at the store).  However, to make this dish more accessible, I will provide a modified variation using ingredients easily found in your pantry.

Ingredients and Procedure
*the ingredients are broken into sections, be sure that you have noted them all*


Sopes
Maseca brand masa flour
Goya or Maggi brand chicken bouillon powder, to taste
salt to taste

1. Pour an adequate amount of Maseca flour for your desired portion into a bowl.  Season with salt and chicken bouillon.  use enough bouillon to lightly sprinkle over the top of your flour.

2. Prepare masa, or dough, by blending in warm water with clean hands until a soft, moist dough is formed.  The dough should not be wet, just moist.  Oil your hands to avoid drying of the dough and press the dough into a circle the size of the palm of your hands.  These should be taco-sized tortillas, not the larger burrito-sized.

3.  Cook over low heat on an ungreased pan until very gently browned on both sides.  

4. Immediately press up the edges of the tortilla when still hot off of the pan.  You can use parchment paper or a paper towel to aid in this process since the tortilla will be very hot.

5. Meanwhile, heat about a 1/4 of oil to medium high heat in a separate pan.  If you are not making a large amount, you can use a medium sauce pot to save oil.  Fry on the bottom first until golden brown, flip onto the other side and allow to fry until golden brown.

6. Pat oil on the inside and outside dry.

Meat Marinade
flank steak
fresh lime juice
fresh garlic, minced
onion (optional)
jalapeno
beer (optional)
salt
pepper

If using beer, blend all ingredients into a homogeneous liquid. Otherwise, rub blended seasoning into a paste and coat meat.  Marinade for two hours.  Chop into bite-sized pieces and cook well-done on a grill over charcoal or in a pan with oil over medium heat.  If you have a cast-iron skillet or griddle, it would be best to use those.

refried beans
1. Coat a pan with oil in a pan over medium heat and sautee onion and garlic
2. Add washed and previously cooked or canned beans, stirring frequently and salt to taste
3. Once oil is absorbed, mash the beans with a wooden spoon or place in a blender until a paste is formed




Toppings
refried beans (I went without because I didn't have them and it was still yummy!)

marinated beef (chopped)
          - I used shredded Cuban-style marinated pork since that is what I had on hand)

white or red onion, chopped or sliced

shredded mild white cheese or cheese blend, to taste

diced tomato (optional)

radish, finely sliced (optional)

fresh or store-bought salsa (pico de gallo) or tomatillo salsa (salsa verde)

1 slice of lime per person for drizzling


Assembly
1. If using, spread a spoonful of refried beans on the bottom of the fried sope

2. Top with cooked carne asada

3. Sprinkle a little raw onion

4. Top with shredded lettuce

5. Drizzle with sauce

6. Sprinkle cheese

7. Top with two to three slices of radish, if using

 Enjoy!


***Source of photos:
  http://www.loscabosmagazine.com/clientphotos/elcomal/pics/sopes-cochinita_7006_r2.jpg
They are not my property.