Tag: Colombian
Avocado Vinaigrette
Avocado Vinaigrette
Avocado vinaigrettes are a popular salad dressing eaten all over Colombia. All the ingredients get puréed in a food processor until smooth. Drizzle on top of your favorite salad greens. It is even great as a dip.
Equipment
- food processor
Ingredients
- 1 avocado
- 1/2 lime juiced
- 3 tbsp vinegar
- 1/4 cup olive oil
- 3 tsp parsley
- 3 tsp cilantro
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Place all of the ingredients in a food processor.
- Purée until smooth.
Roast Pork and Pineapple
Roast Pork and Pineapple
Pork is the most popular meat in all Latin countries. This recipe consists of dry rubbing the pork and roasting with fresh pineapple and sweet onions. The pork generates a lot of pan juices that gets turned into a pork/pineapple gravy. The gravy is then ladled back over the pork. What sounds better than this? The recipe calls for 4-5lbs of a pork loin roast. I always recommend using bone in, but boneless will work too. I happened to have 4lbs of bone in country style ribs, so I used that instead of a roast. Country style ribs aren’t actually ribs, but the rib end of a pork loin, cut in half to slightly resemble a rib. Both will cook the same way.
Ingredients
Spice Rub
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
Roast Pork and Pineapple
- 1 tbsp olive oil
- 4-5 lbs pork loin roast or bone in country style ribs
- 1 small pineapple cored and sliced into 1/2” thick rings
- 1 sweet onion sliced
- 2 cups pineapple juice
- 3 tbsp butter
Gravy
- 2 cups pan juices from roasting strained
- 1/4 cup heavy cream
- 1 tbsp cornstarch
Garnish
- cilantro chopped
Instructions
- Mix together all of the dry spices.
- Rub the pork down with olive oil and the spice dry rub.
- Preheat the oven to 400 degrees. Lay the pork down the center of a roasting pan. Arrange the onions around the perimeter of the pork, with the pineapple layer across the top. Pour in the 2 cups of pineapple juice. Roast uncovered for 45 minutes.
- Take the pork out of the oven. Cover with foil. Turn the oven down to 300 degrees. Roast for 1 hour. Baste with the juices half way into the hour.
- Take out of the oven and uncover. Place the butter across the top of the pork and let rest for 10 minutes.
- Strain 2 cups of the pan juices into a small pot. Simmer for 10 minutes.
- Mix together the heavy cream and cornstarch. Whisk into the pan juices to make a gravy.
- Serve with mashed potatoes. Ladle the gravy over the pork and potatoes. Garnish with cilantro.
Pusandao de Pescado (Fish and Vegetables In Coconut Milk)
Pusandao de Pescado (Fish and Vegetables In Coconut Milk)
Man…this is really good. Pusandao de Pescado is fish and starchy vegetables stewed in coconut milk. This can be eaten as a soup or served over white rice. This dish traditionally uses catfish; but you can use any firm white fleshed fish such as tilapia, cod, snapper, swordfish, etc. I really like the combination of potatoes, yucca, and plantains in so many Colombian dishes; and this is one of them. I think this is a great dish to turn on someone who isn’t a fan of fish; especially if you use a mild fish like catfish.
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 medium white onion diced
- 1/2 red bell pepper finely chopped
- 6 garlic cloves minced
- 1 tomato diced
- 3 cups coconut milk
- 1 cup water
- 6 small red potatoes quartered
- 1 lb yucca 1” pieces
- 2 plantains cut into small cubes
- 1 tsp sazon
- 1 tsp cumin
- 2 tsp salt
- 1 tsp black pepper
- 1 1/2 lbs firm white fish fillets catfish, tilapia, snapper, swordfish, cod
- 1/2 cup cilantro chopped
Instructions
- Heat up olive oil and butter in a large pot over medium high heat. Sauté the onions, red pepper, tomato, and garlic for 8 minutes.
- Add in the coconut milk, water, potatoes, yucca, plantains, cumin, sazon, salt, and pepper. Bring to a boil. Reduce the heat to medium low and simmer covered for 20 minutes.
- Add in the fish fillets chunks. Simmer for another 10-12 minutes.
- Turn off the heat. Stir in the cilantro.
