Recent Posts
Papas con Chorizo
Papas con Chorizo
Chorizo and potatoes. Simple enough. I like to eat this with a fried egg over the top with cilantro and green onion. Papas con Chorizo is also great in tacos and is a great filling in empanadas.
Servings: 2
Ingredients
Papas con Chorizo
- 1 lb chorizo
- 1 lb cubed potatoes
- 1/2 medium white onion diced
- salt
Garnish and toppings
- cilantro chopped
- green onion chopped
- fried egg
Instructions
- Boil the potatoes for 10 minutes. Drain and set aside.
- In a large skillet, sauté the chorizo and white onion until cooked.
- Stir in the potatoes and cook for another 3-4 minutes.
- Plate up the chorizo and potatoes. You can eat eat just like this or you can top it with a free egg, cilantro and green onion.
Japanese Curry with Pork Tonkatsu
Japanese Curry with Pork Tonkatsu
Have you ever gone grocery shopping and walked down the international aisle and have seen a box on the top shelf that says “Golden Curry”? Up until a couple of months ago, I had no idea what it was. I was google mapping in L.A. looking for restaurants to eat at and I stumbled across one that specializes in Japanese curry. I had never heard of Japanese eating curry before, so I went and gave it a try. This place was hoppin. They had what seemed to be an endless combination of how to eat this curry gravy; over rice, udon noodles, with every type of meat you can think of. I saw one on the menu with pork tonkatsu and an omelette over rice covered in the curry gravy. So that’s what I ordered. It was brought out to me on a very large plate. It was definitely enough for 2+ people. It was so tasty, I just had to learn how to make it. So I did some research in to how to make this curry. It just so happens that Japanese curry is extremely popular in Japan and is typically eaten with sticky white rice. Reading further on, most people buy Golden Curry roux cubes. So that’s what that box was that I’ve been seeing my whole life, not knowing what the hell it was. The first time I made Japanese curry, I bought a box of Golden Curry, medium heat. It was really good, but a little too salty. It is very addicting. Has a great pepperiness to it. I looked into making the curry roux homemade. Possibly the easiest thing to make. No reason to ever buy the remade curry roux cubes again. It turned out amazing. Less salty but really flavorful. You can adjust the heat with cayenne. I recently made this again with chunks of bone in Japanese fried chicken thighs. After eating this, you will make sure that you always have garam masala and curry powder in your cupboard.
Servings: 2
Ingredients
Pork Tonkatsu
- 2 pork cutlets (sirloin or loin) 6-8 oz each
- 1/2 cup flour
- 1 large egg beaten
- salt and pepper
- 1 cup panko bread crumbs
- vegetable or canola oil for frying
Japanese Curry
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2-1 tsp cayenne
- 4 cups water
- salt to taste
- rice for serving
Omelette
- 2 large eggs beaten
Instructions
Pork Tonkatsu
- If needed, hammer down your pork cutlets to 1/2″ thickness. Season both sides with salt and pepper.
- Prep your flour, egg, and panko bread crumbs. Dredge your pork cutlet in flour on both sides first. Then into the egg on both sides. Then finally the panko bread crumbs. Shake off any excess.
- In a large sauté pan, adda 1/4 cup of cooking oil and tea over medium high heat. Add the pork cutlets. Fry for 5-6 minutes on the first side.
- Flip the cutlet. Cook for another 5-6 minutes. Let rest on a paper towel.
Japanese Curry
- In a large sauté pan on medium heat, melt the butter. Add in the flour and cook for 2 minutes.
- Stir in the garam masala, curry powder, and cayenne. Cook for 1 minute.
- Whisk in 4 cups of water.
- Let the curry simmer for 12-15 minutes on medium low until it thickens to a gravy consistency.
- Cook the beaten egg in a pan into an omelette. Put the omelette on top of rice. Put the cutlet next to that. Ladle over the Japanese curry over everything.
Caribbean Chicken and Bean Stew
Caribbean Chicken and Bean Stew
This hearty chicken and bean stew can be prepared in multiple ways. If you want to cook this in a crock pot, I recommend searing your chicken and sautéing your vegetables before putting them into the crock pot. You will get more flavor out of this dish. If you don’t have time, you can definitely just throw everything in a once. I made my chicken and bean stew in a dutch oven. Less dishes is always a plus for me. When selecting chicken, you can either use a small whole chicken cut into pieces or just bone in skin on chicken thighs. The most important thing is that the chicken is bone in and skin on. NEVER BONELESS SKINLESS. Bone and skin = flavor.When selecting beans, it’s really up to you. Kidney, black, white, black eyed peas all work well with this recipe. I used a small red Dominican bean that’s sort of a cross between a kidney bean and a black eyed pea. I prefer to use dried beans instead of canned. I think that the dried beans soak up more of the juices of whatever they’re cooking in. I also like the firmness. I think canned beans are too soft. But that’s just my preference. Either will be great in this recipe.
Servings: 4
Ingredients
- 2 1/2 lbs bone in skin on chicken thighs
- 2 tbsp canola or vegetable oil
- 1 medium onion finely chopped
- 3 green onion chopped
- 3 habanero
- 1 head minced garlic
- 1/2 tsp allspice
- 1/2 tsp cumin
- 1/2 tsp thyme
- 2 tsp minced ginger
- 2 tsp smoked paprika
- 1 bay leaf
- 1/2 tsp cayenne
- 2 medium tomatoes diced
- 4 cups cooked beans
- 2 cups chicken stock
- salt and white pepper to taste
Garnish
- cilantro chopped
- parsley chopped
Instructions
- You can use any type of bean to your choosing. I used a Dominican red bean. Kidney, black, white, or black eyed peas all work well for this dish. Soak your beans in cold water overnight, or at least for 8 hours. Boil your beans for about an hour, or until the are tender. Drain and set aside.
- Season your chicken with salt and pepper.
- In a dutch oven, heat cooking oil over medium high heat. Add in the chicken thighs skin side down. Brown for 4-5 minutes or until the skin is crispy.
- Flip chicken to the other side and cook for another 4 minutes. Remove form the dutch oven and set aside.
- Add in onions, garlic, green onions, thyme, ginger, cumin, paprika, allspice, and habanero. Saute until onions are translucent.
- Stir in the beans, chicken stock, tomatoes, and bay leaf. Add the chicken thighs back in. Simmer covered on low heat for 1 hour.
- Stir in cilantro and parsley the last 5 minutes of cooking. Adjust salt and pepper to taste.
- Bowl this up and enjoy. Goes great with corn bread.
