Tag: main course
Filipino-Style Pineapple Glazed Ham
Filipino-Style Pineapple Glazed Ham
Since buying a smoker, I’ve really enjoyed curing my own hams. It costs a fraction of the price and tastes so much better then anything store bought. This particular recipe poaches the ham with pineapple juice, 7up, and dark beer, then bakes in the oven with a thick pineapple glaze. It’s fairly straight forward in preparation. The most important part of the recipe is to make sure that the ham is completely submerged when poaching to ensure that it gets the full flavor equally throughout.
Ingredients
- 1 bone-in ham between 4-8lbs
- 6 cups pineapple juice
- 3 cups 7up or Sprite
- 2 cups dark beer
- 1 cup brown sugar
- 2 tbsp salt
- 1 head garlic
- whole cloves
Pineapple Glaze
- 2 cups ham poaching liquid
- 1 cup crushed pineapple
- 3/4 cup brown sugar
- 1/4 cup Dijon mustard
Instructions
- In a large stock pot, bring the pineapple juice, 7up, dark beer, garlic, brown sugar, and salt to a boil.
- Add in the ham. Simmer over medium heat for 1 hour.
- Place the ham on a rack on a baking sheet lined in foil. Stud the ham with whole cloves.
- To prepare the pineapple glaze, mix all of the ingredients together in a small pot.
- Simmer over medium heat for 15-20 minutes until the glaze has thickened.
- Preheat the oven to 350 degrees. Pour the glaze over the entire ham. Bake for 30 minutes.
- Let the ham rest for 15 minutes before carving.
Menestra de Porotos (Ecuadorian Bean Stew)
Menestra de Porotos (Ecuadorian Bean Stew)
Menestra de porotos is an Ecuadorian-style bean stew. The beans are always eaten with rice, a curtido, fried plantains, avocado, and a protein of your choice. Or you can skip the protein and make the meal vegan.
Ingredients
- 1/2 lb dry white beans
- 3 tbsp vegetable oil
- 1/2 medium red onion diced
- 6 garlic cloves chopped
- 1 tomato diced
- 1/2 tsp annatto powder
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups water
- 3 tbsp parsley chopped
- salt to taste
Instructions
- Soak the beans overnight in cold water.
- Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the tomatoes, cumin, annatto powder, and chili powder. Sauté for 5 minutes.
- Add in the beans and 4 cups of water. Bring to a boil. Reduce the heat to medium low and simmer for 2 hours.
- Stir in the parsley. Season with salt.
Langostino Ceviche
Langostino Ceviche
Langostinos are a crustacean that’s related to the hermit crab, but are more like a cross between a shrimp and a lobster. Sweet in flavor, langostinos make a great ceviche. The problem is finding good quality langostino. Unless you live on an ocean coastline in South America, you are going to have a hard time trying to find fresh whole langostinos. You can find big bags of tail meat at Costco in the frozen section that is good quality. If you have uncooked tail meat, you can simply drop the langostino in boiling water for no more than 30 seconds, then shock in an ice bath to stop the cooking. They cook that quick. If you have cooked tail meat, skip this process. Mix all of the ingredients together in a bowl and let marinate for 30 minutes in the refrigerator. Serve the ceviche with plantain or tortilla chips.
Servings: 2
Equipment
- mandolin slicer
Ingredients
- 8 oz langostino meat
- 1/4 medium red onion sliced 1/8” thick on a mandolin
- 5 limes juiced
- 3 garlic cloves chopped
- 1 serrano pepper thinly sliced
- 3 tbsp cilantro chopped
- 2 tsp olive oil
- 1/2 tsp salt
Instructions
- Placd the sliced red onions in a bowl of salted warm water for 10 minutes.
- Bring a small pot of water to a boil. Boil the langostino meat for 30 seconds.
- Scoop out the langostinos and place in ice water to stop the cooking process.
- Drain the red onions and the langostino meat. Placd in a bowl with the lime juice, garlic, serrano, cilantro, and salt. Let marinate in the refrigerator for 30 minutes.
- Place the ceviche in a serving bowl. Mix in the olive oil.
