Tag: main course
Plantain Hash and Eggs
Plantain Hash and Eggs
What's crazy to me is that we currently have a whole generation of pot smokers that don't know what hash is and have never had the opportunity to smoke it. They have no idea what hot knives are(the original dab rig). 70% of the world's hash consumption is in Europe. When I was in Amsterdam, I only saw dabs at 1 coffee shop of the 16 I visited. Every single one of them had multiple varieties of hash. Our own dispensaries in the legal states don't even offer hash. You can only make 1 product with the weed plants, and that in this country is dabs/wax/shatter/honey oil, whatever the kids are calling it these days, and not hash. It has become a lost artform here in the states.Today, all the kids want is their dabs and their oil pens. In my personal and professional opinion, these dabs and oil pens are killing people's THC tolerance. When you can't smoke a bowl and get high, that's a problem. Don't get me wrong. I have an oil pen that I really only use if I'm out and about and can't stink up the area with a joint. But that's it. I prefer my bud. I wish there was more of an abundance of hash in the U.S. End of hash rant.So…this plantain hash is a great way to start your day. Despite this dish being vegan if you don't have any eggs with it, is very heavy, but healthy. If you want some spice with it, add in some cayenne pepper. If you want some meat with this, substitute some sausage instead of the beans. Sage or andouille sausage would work well.
Ingredients
- 3 ripe plantains cubed
- 2 cups black beans
- 1/2 medium white onion diced
- 1/2 tbsp smoked paprika
- 4 garlic cloves minced
- 2 green onion chopped
- 2 roma tomatoes diced
- 1 small bell pepper diced
- 1/2 tsp cumin
- 2 tsp boullion powder
- salt and pepper to taste
Instructions
- Cut your plantains into small cubes. In a large saucepan, heat up cooking oil over medium high heat. Saute the plantains for 4-5 minutes. Drain on paper towel and set aside.
- In the same pan, saute the onions, bell pepper, garlic, smoked paprika, and cumin for 4-5 minutes.
- Add in the tomatoes, black beans, green onion, and boullion powder. Cook for 10 minutes.
- Stir in the fried plantains.
- Cook for another 5 minutes
- Serve with fried eggs over the top.
Chipotle Chicken Enchiladas
Chipotle Chicken Enchiladas
This is a simple enchilada recipe with a ton of flavor. The chicken filling is straight forward to make. Here, it's really about the sauce. For making red sauces, tomatoes, garlic, and onion are usually the base, followed by what type of pepper that is going to give it it's flavor. In this case, I used some leftover chipotle peppers that I had. There are 2 ways you can go about making this sauce. You can roast the tomatoes, onions, and garlic before pureeing the sauce; or you can cook the sauce after it's been pureed like I did in the recipe. You will get slightly different flavors depending on how you make it. Neither is wrong,
Servings: 8 enchiladas
Ingredients
- 8 corn tortillas
- 1 tbsp vegetable or canola oil
Chicken Filling
- 1 lb boneless skinless chicken thighs cubed
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 2 tsp cumin
- salt and pepper to taste
- 1 tbsp lard
Chipotle Enchilada Sauce
- 3 roma tomatoes
- 4 chipotle peppers with adobo sauce
- 1/2 medium white onion
- 6 garlic cloves
- 1/4 cup cilantro
- salt to taste
Toppings
- crumbled queso fresco
- sour cream
- cilantro chopped
- green onion chopped
Instructions
Chicken Filling
- Over medium high heat, saute the onions and garlic in lard for 2-3 minutes.
- Add in the diced chicken thigh, cumin, salt, and pepper.
- Cook for 8-10 minutes until chicken is completely cooked through. Set a side.
Chipotle Enchilada Sauce
- Add all enchilada sauce ingredients into a blender or food processor.
- Puree until smooth.
- Add a tbsp of lard to a large sauce pan over medium heat.
- Cook the enchilada sauce for 10 minutes. Set aside.
Chipotle Chicken Enchilada Assembly
- Cook the tortillas in cooking oil on a griddle for 1 minute a side. Drain on paper towel. Put a scoop of the chicken in the middle of the tortilla. Roll it up. Don't lick the edges. This is not a blunt.
- Ladle the sauce over the enchiladas. Top with queso fresco cheese, sour cream, cilantro, and green onion.
Five Spice Pork Chops
5 Spice Pork Chops
5 Spice powder is used a lot in Chinese and Vietnamese cuisine. So what is 5 spice powder? It is a combination of cloves, fennel, cinnamon, star anise, and peppercorns. I can’t think of anything better to put 5 spice on than pork! When choosing pork chops, I like to use 1″ thick bone in chops. They tend to dry out easier if they are thinner. It is really up to your personal preference though. I will also recommend to not use boneless pork chops. You are doing a disservice to the pig that gave it’s life for you to eat and to yourself. Bone in cuts are more flavorful and are more moist than boneless. So gnaw on that bone. Do it.
Ingredients
- 2-3 1″ thick bone in pork chops
5 Spice Marinade
- 1 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1/2 tbsp pork boullion
- 1/2 tsp 5 spice powder
- 1/2 tsp sesame oil
- 1/4 tsp black pepper
- 2 star anise pods
- 1 stalk lemongrass finely minced
- 2 garlic cloves minced
- 1 shallot minced
Instructions
- Mix together the fish sauce, soy sauce, sugar, pork bouillon, 5 spice powder, sesame oil, and black pepper is a bowl.
- In a mortal and pestle or food processor, pound the garlic, lemongrass, and shallots into a paste.
- Add the paste to the rest of the marinade.
- Pour the marinade over the pork chops. Add the star anise. Marinate for 2 hours, preferably overnight.
- When ready to cook, preheat your oven to 350 degrees. Place your pork chops on a rack on a baking sheet covered in foil.
- Bake for 25 minutes or until the pork reaches an internal temperature of 150 degrees. Let rest for 5-10 minutes before serving.
- Get in my belly!
