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Mexican Chocolate Ice Cream
Mexican Chocolate Ice Cream
Mexican chocolate is one of my favorites; and is even better when turned into ice cream. This ice cream has a chocolatey, cinnamony, taste with a hint of spice from cayenne pepper. Once the ice cream batter is ready to be churned, it takes only 20-25 minutes in most ice cream machines before you can indulge in a couple scoops, a pint, or a quart.
Equipment
- ice cream maker
Ingredients
- 4 cups whole milk divided
- 1 1/2 cups heavy whipping cream
- 1 Mexican chocolate tablet
- 1/4 cup cocoa powder
- 1 tsp vanilla
- 2/3 cup sugar
- 1 tsp ground cinnamon
- 1/8 tsp cayenne pepper
Instructions
- Dissolve the chocolate tablet in the whole milk in a pot over medium heat. Whisk in the sugar.
- Turn the heat off. Whisk in the remaining ingredients and chill in the refrigerator overnight.
- Pour the ice cream batter in your ice cream machine and follow the manufacturer’s directions on preparation.
Afelia (Wine-Braised Pork)
Afelia (Wine-Braised Pork)
Afelia is a Cypriot dish consisting of pork shoulder braised in dry red wine and crushed coriander seeds. Wine and coriander happen to be a popular combination used in many dishes from Cyprus. The pork is usually served with bulgur pilaf, unless potatoes are added to the braise.
Equipment
- mortar and pestle
Ingredients
- 2 lbs boneless pork shoulder cut into 1” cubes
- 1/4 cup olive oil
- 2 cups dry red wine
- 2 tbsp coriander seeds crushed
- 1/2 tsp cracked black pepper
- 2 bay leaves
- 1/2 tsp ground cumin
- 1/2 cup water
- 2 tsp salt
- 1 lb red potatoes cut into 1” cubes.
Instructions
- Crush the coriander seeds in a mortar and pestle.
- Marinate the pork with red wine, cumin, black pepper, bay leaves, and the crushed coriander seeds for 4 hours, preferably overnight. Drain and save the marinade.
- Add the olive oil to a sauté pan over medium high heat. Brown the pork for 10 minutes on all sides.
- Add the reserved marinade, water, and salt. Simmer over medium heat for 10 minutes.
- Stir in the potatoes. Cover and simmer over low heat for 75 minutes.
- Uncover and simmer for 10 minutes.
Cuban Mojo Shrimp
Cuban Mojo Shrimp
Cuban mojo marinade is a quick and easy way to prepare one of my favorite seafood items: shrimp. It’s citrusy, garlicky, and relatively healthy for you; only taking 6-7 minutes to cook. The shrimp pairs well with steamed rice and sweet fried plantains. These shrimp can also be skewered and grilled for the same amount of time as in a sauté pan.
Ingredients
- 1 lb peeled and deveined shrimp tails removed; 16/20 ct
- 1/4 cup olive oil
- 1 orange juiced
- 3 limes juiced
- 6 garlic cloves minced
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/4 tsp ground cumin
Instructions
- Mix together all of the marinade ingredients. Marinate the shrimp for 1 hour.
- Heat up 2 tbsp of olive oil in a large sauté pan over medium high heat. Add in the shrimp in a single layer.
- Sauté the shrimp for 3-4 minutes a side, flipping only once.
