Sunday, March 29, 2009

guineitos en escabeche


guineitos verdes
Originally uploaded by chuborupert
llevo mucho tiempo por hacer esta receta... en verdad desde que vi este post

http://www.sazonboricua.com/2008/09/guineos-en-escabeche.html



segui la receta y aqui esta..
guineitos en escabeche

guineitos ricos

Tuesday, March 24, 2009

Another Loaf


bread loaf
Originally uploaded by chuborupert
I have intermittently kept a wild yeast culture going for months at a time, this time I think I killed it. This loaf didn't rise much at all before baking. Although you can tell it did rise some during the baking as noted by the large crack.
I do like the color pattern with rich browns and yellows

bread loaf

The loaf itself was very dense, but a surprising crumb. I've added more flour and sugar to the starter and will try to revive it for the next time.

bread loaf

Solomillo - Date Night


solomillo Date Night
Originally uploaded by chuborupert
Another quick dinner. Breaded thin cut beef with butternut squash in brown butter.

I cut some beef about 1/4 inch thick, (I think this was a london broil)


solomillo Date Night

I marinated it in sofrito (sauteed onion, garlic, pepper, cilantro, parsley, oregano, achiote, salt pepper) with extra lime and garlic.

I took some saltine crackers (or as known in PR galletas rovira)

solomillo Date Night

and ground them to a meal consistency

solomillo Date Night

I cut some medallions of butternut squash and browned them in a nob of butter on both sides

solomillo Date Night

solomillo Date Night

I added water to deglaze the pan then set them to rest with the sauce.

solomillo Date Night

I breaded the beef with the crackers and pan fried it till golden brown.

solomillo Date Night

then served it with chopped onions and the squash.

solomillo Date Night

Again total time under one hour.

Wednesday, March 18, 2009

braised pork and Veg - Date night

This was a very prep and cook abbreviated date night, as I ran late at work. I went with a braised country style pork rib cut with preserved vegetables leek and fingerling potato.
The ingredients

3 country stile pork ribs
marinated in 1/4 cup balsamic vinegar
tablespoon of sugar
teaspoon of salt
pinch of turmeric
tablespoon of oregano
teaspoon granulated garlic

The pork marinated in the mix of all of the above for 15 minutes.

braised pork and preserved vegetables

I browned the pork on both sides on high heat. Then I chopped and cleaned some leek. I boiled the top green part with the potato, and sauteed the white with the pork.

braised pork and preserved vegetables

I bought a selection of marinated vegetables, sweet peppers, olives, onions, artichokes and stuffed grape leaves to serve alongside.

braised pork and preserved vegetables

I quickly boiled some fingerling potato in salted water (around 10 minutes) then transfered them to the pan with the pork and the marinated vegetables, this all went into a 400 degree oven for 20 minutes then served.

braised pork and preserved vegetables

The portions where distributed and plated

braised pork and preserved vegetables

Turned out great, once again served with a spanish wine Tricia picked out

braised pork and preserved vegetables

Saturday, March 14, 2009

Dinner with Friends


pernil
Originally uploaded by chuborupert
We had friends in from out of town last night, so we made a rather traditional puertorican meal, roast pork, rice and beans and tostones.

The beans started with a sofrito of onion, garlic, parsley, cilantro, oregano, bell pepper, and tomato paste, cumin bay leaf and annato (achiote). I had some pork bones from a previous pork roast and added these with homemade chicken stock. Diced butternut squash and then added canned beans and let cook for about an hour on low.

bones in the beans

My wife bought a pork shoulder, but a ham or butt works just as well, I like it with the bone in. I cut crosshatche in the skin through the fat and I marinated the shoulder overnight in a rub of garlic, salt, pepper, annato seeds, oregano, lime juice

shoulder seasoned

I picked off the annato seeds prior to roasting as they can be bitter.

pork shoulder

The pork roasted at 350 degrees to an internal temp of 175 f

pernil

I took some green plantains... quick aside, in my opinion one cannot make tostones with ripe plantains. Ripe fried plantains I would call amarillos. Anyway...


plantains

I chopped them and put them in heavily salted water with some lime juice and granulated garlic for a few minutes.

plantain in salt and lime

I then dried them over paper towels and fried them at 325 deg till golden brown.

first fry

When cooled down a bit I mashed them (I use the bottom of my mortar with the plantain between two pieces of oiled waxpaper)

smashed

They are then fried again at 375 deg till firm and crunchy.

tostones

I usually salt them and serve with a little hot sauce optional on the side.

I made bread as well, it turned out tasty but not what I was shooting for. (I was hoping for a much lighter larger crumb but oh well)

bread done

We had great company and the food turned out great. Here's another shot of the pork for good measure.

cooked pork shoulder

Friday, March 13, 2009


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Date Night - Lamb + Gnochi


Date Night - Lamb + Gnochi
Originally uploaded by chuborupert
The temperature unexpectedly improved with an 80 degree day after a week covered in snow. We decided to cook and eat outside. I bought some lamb chops and quickly marinated them in garlic, salt, pepper, oregano, olive oil and lime.

Date Night - Lamb + Gnochi

I seasoned some corn with olive oil salt and grated parmesan cheese and tied it closed again.

Date Night - Lamb + Gnochi

I then went outside to greet an old friend.

Date Night - Lamb + Gnochi

We neglected it all winter so far, but it is forgiving.
I Roasted the corn till the husks started to catch fire (first dried then browned then ignited)

Date Night - Lamb + Gnochi

and grilled the lamb.

Date Night - Lamb + Gnochi

I took the lamb and corn back inside covered it with foil and let it rest while I made the gnochi with a rustic pesto. I boiled some premade gnochi (only takes like 2 minutes)

Date Night - Lamb + Gnochi

I chopped some basil, parsley and this nice black rind pyrinees cow cheese. I think from the french side. It is mild but with a little acid bite, background peppery.

Date Night - Lamb + Gnochi

Another shot of the cheese

Date Night - Lamb + Gnochi

I toasted some pinenuts on a skillet and when the gnochi was done added some butter and all the ingredients, very little salt and combined.

Date Night - Lamb + Gnochi

Date Night - Lamb + Gnochi

The cheese tended to clump a bit but still came out well.
I plated our dinner and we headed back outside. Tricia opened a bottle of red wine (I can't remember which, I think a cabernet/merlot blend) Total cook and prep time around 50 min.

Date Night - Lamb + Gnochi

Saturday, March 7, 2009

Full Kee - Dim Sum


Full Kee
Originally uploaded by chuborupert
We had lunch at Full Kee with good friends. My daughter took the pictures. The food was excellent as was the company.

cart of Dim Sum

The carts were well stocked, no pictures of the steamed cart, as it was all covered.

Dim Sum cart

The boy really liked the experience, he said it was the best lunch experience he ever had.

In you face

blurry Dim Sum

An excellent restaurant, with great food, pleasant staff and unique (for richmond) menu

behind the spoon


Full Kee on Urbanspoon