Tag: main course
Elotes
Elotes
In my opinion, there is no better way to eat corn on the cob than the Mexican way: elotes. This is a staple in food stands all over Latin American countries. Corn on the cob is roasted and lathered in multiple layers of all that is sacred(at least in my book). Mayo and sour cream, cotija cheese, chili powder, cilantro, and squeezed lime juice encase the ears, making this just about the tastiest food ever. Screw your butter and salt.There are a couple of ways to prepare the corn. I shucked mine and broiled it. You can also brown the corn in a cast iron skillet. The best way is to leave your corn in the husks and grill it. I will grill my corn until the husk is pretty much burnt off and there is a slight char on the ears. Regardless of how you prepare your corn on the cob, the outcome in the end will be oh so rewarding.
Ingredients
- 2 ears corn on the cob shucked
- 1 tbsp butter melted
- 3 tbsp mayonnaise
- 3 tbsp Mexican sour cream
- 1/2 cup cotija cheese
- ancho chili powder to taste
- 3 tbsp cilantro chopped
- lime wedges
Instructions
- Turn on your oven’s broiler. Place the top rack 6” from the broiler. Place the corn on a rack on a baking sheet lined in foil. Brush the ears of corn with butter.
- Broil the corn for 5 minutes on all sides until slightly roasted. This whole process will take 15-20 minutes.
- Mix together the mayo and sour cream. Spread a thick layer on all sides of the corn.
- Roll each ear of corn in cotija cheese.
Honduran Chicken Skewers
Honduran Chicken Skewers
I was really surprised how good this simple marinade is on chicken. A couple tbsp of the marinade mixed into mayonnaise also makes a great dipping sauce for the skewers. The chicken skewers only takes 5-6 minutes a side under your broiler. You can even throw these on the grill for the same amount of time. Try marinating chicken pieces or even a whole chicken with the marinade, then either grill or roast them.
Servings: 2
Equipment
- food processor
- wooden skewers
Ingredients
- 1 lb boneless skinless chicken breast cut into 1.5” cubes
Marinade
- 1/4 cup olive oil
- 1/2 medium onion chopped
- 1/4 cup cilantro
- 1 tbsp chipotle peppers in adobo sauce
- 1 tbsp chicken bouillon
- 1 tbsp sugar
- 4 garlic cloves
Dipping Sauce
- 1/2 cup mayonnaise
- 2 tbsp marinade
Instructions
- Purée the marinade ingredients in a food processor.
- Mix 2 tbsp of the marinade in with the mayo to make the dipping sauce. Set aside.
- Marinate the chicken for 4 hours.
- Turn on your oven’s broiler. Place the top rack 6” away. Line a baking pan with foil. Skewers up the chicken. Place the skewers on a rack on the baking sheet.
- Broil the skewers for 5 minutes a side. Let rest for 5 minutes before serving.
Sweet and Sour Salmon
Sweet and Sour Salmon
This is a real simple dinner for two that takes no time to prepare and cook. Plus it’s rather healthy, minus the sugar in the sweet and sour sauce. Pay attention to the broiling time of the salmon. Depending on the thickness of the fillets, it can take anywhere between 6-8 minutes. They will need to be cooked to an internal temperature of 145 degrees. The temp will go up at least 5 degrees after letting it rest. Serve the salmon and bok choy with steamed rice.
Servings: 2
Ingredients
- 2 – 6 oz salmon fillets
- 6 baby bok choy cut in half
Sweet and Sour Sauce
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup sriracha
- 2 tsp light soy sauce
- 2 tsp water
- 2 garlic cloves minced
Instructions
- Mix the rice vinegar, sriracha, brown sugar, soy sauce, and water together in a small pot over medium heat. Simmer for 5 minutes until thickened.
- Add in the garlic and turn off the heat.
- Turn on you oven’s broiler, setting the top rack 6” away. Line a baking pan with parchment paper. Brush the cut side of the bok Choy with the sweet and sour sauce.
- Flip cut side down. Lay the bok Choy close together to make a bed for the salmon. Brush the top side with the sweet and sour sauce.
- Place the salmon fillets on top of the bok choy. Brush the salmon with the sweet and sour sauce.
- Broil the salmon for 6-8 minutes. Take out of the oven and brush with more sweet and sour sauce. Let rest for 5 minutes before serving.
