Tag: Latin American
Colombian Style Pork Chops
Colombian Style Pork Chops
The marinade for these Colombian style pork chops is really easy to make. Not only does it go great with pork chops, but is a great marinade for really any cut of pork: baby backs and spare ribs, pork tenderloin, pork shoulder, and pork loin. It also is a great marinade for chicken, shrimp, scallops, salmon, snapper, tuna, swordfish, and on and on…Again, I always recommend using bone in pork chops. They are always juicier. A 1” thick pork chop will take 5-6 minutes per side over direct heat on a grill. Thinner chops will take a minute less; thicker ones at least a minute more per side. Always let what ever meat you are cooking rest for a good 10 minutes before serving to allow the juices to redistribute into the meat. If you cut right into the meat off the grill, the juices bleed out, making the meat dryer.
Servings: 4
Equipment
- food processor
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 4 bone in pork chops 1” thick
- 3 limes juiced
- 1/4 cup olive oil
- 6 garlic cloves minced
- 1 tbsp onion powder
- 1 tbsp thyme
- 1 tbsp ground cumin
- 1 tbsp oregano
- 2 tsp black pepper
- salt to taste
Instructions
- Using a food processor, pulse all the marinade ingredients together.
- Marinate the pork chops for 4 hours.
- Start the charcoal in a chimney starter until they are gray. Pour in the grill and place the grate on. Put the pork chops directly over the charcoal.
- Grill for 5-6 minutes a side.
- Let rest for 5-10 minutes before serving.
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.
Salsa Rosada
Salsa Rosada
Salsa Rosada, aka pink sauce, is popular all over Colombia and South America. It is used as a dipping sauce and pairs well with seafood. It is kind of similar to a remoulade sauce. Try dipping fried plantains in it.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tsp tabasco
- 1/4 tsp lime juice
- 1/4 tsp salt
- cracked black pepper
Instructions
- Mix all of the ingredients together.
