Tag: main course
Coffee Encrusted Pork Chops
Coffee Encrusted Pork Chops
Coffee is used a lot in Colombian cooking as a spice rub. Fresh ground coffee is combined with paprika, chili powder, garlic and onion, giving it a kind of smoky flavor. The coffee isn’t very overpowering, believe it or not. This spice rub is also great on ribs, lamb chops, and steaks.
Ingredients
- bone in pork chops 3/4” thick
- salt
- pepper
- 2 tbsp olive oil
Coffee Spice Rub
- 2 tbsp ground coffee
- 1 tsp brown sugar
- 1 tbsp paprika
- 1/2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Mix all of the coffee rub ingredients together.
- Season your pork chops with salt and pepper. Coat each side with a generous amount of the coffee rub. This rub recipe is enough for 4 pork chops.
- Heat up cooking oil in a grill pan over medium high heat. Cook the pork chops for 4 minutes a side.
- Let rest for 10 minutes before serving.
Fritada de Gallina
Fritada de Gallina (Ecuadorian braised Chicken in Chicha)
Fritada de Gallina is chicken marinated and braised in chicha, a fermented corn drink. You might have a hard time finding chicha, so a lager and orange juice is a suitable substitute. The chicken is cooked down until there is almost no liquid left. Fall off the bone tender! Serve with llapingachos, fried plantains, Ecuadorian rice, or lime marinated tomato and red onion salsa.
Ingredients
- 4 lbs cut up whole chicken or bone in chicken thighs
- 2 1/2 cups chicha or 2 cups lager and 1/2 cup orange juice
- 1 1/2 heads garlic peeled and minced
- 2 tsp cumin
- 1 tbsp salt
- 1 medium onion diced
- 1 tsp cracked black pepper
- 1/4 cup parsley chopped
Instructions
- Mix together the chicha(or beer and orange juice), garlic, and cumin.
- Put the chicken pieces in a gallon sized ziplock bag. Pour in the marinade. Marinate for 4 hours.
- Place the chicken and all of the marinade along with the onions and salt.
- Bring to a boil. Turn the heat to medium low. Simmer for 2 hours. Toss in the parsley and cracked black pepper.
- Turn the heat up to medium high to help reduce and thicken the sauce faster. Cook for another 30 minutes, making sure to give it a few stirs so nothing sticks to the bottom and burns.
Papaya and Beef Jerky Salad
Papaya and Beef Jerky Salad
Papaya and beef jerky salad is a popular street food in Vietnam. It’s usually served in a plastic bag with a pair of chopsticks. The jerky used in this salad is fruit flavored, so it will be sweeter than jerky that you are used to. You can find this type of jerky at any Asian market, along with already shredded fresh papaya.
Ingredients
- 1 lb papaya shredded
- 1 cup Thai basil
- 4 oz fruit flavored Asian beef jerky thinly julienned cut
- 1 cup roasted peanuts chopped
Dressing
- 1/2 cup water
- 1/4 cup soy sauce
- 1/2 cup sugar
- 1 tbsp vinegar
- 2 thai chilies finely chopped
Instructions
- Mix the dressing ingredients together. Set aside.
- Add the papaya, basil, jerky, and chopped peanuts to a bowl.
- Pour in the dressing. Toss with the salad.
