I had a Yuca root sitting around and decided to make a mofongo with it. It's the same technique as when making a plantain mofongo. Frying the yuca in two steps and combining it with pork chicharron garlic and salt. So I cut up the yuca in pieces.
then fried the Yuca first at 350 deg till soft, around 10 minutes
Then at 400 for just a couple of minutes
I had a piece of roasted pork (head in this case)
I fried up the skin to make the chicharron
I then combined two cloves of garlic, some peppercorns, salt and oregano in the mortar and created a paste. The yuca was then pounded in the mortar in 3-4 batches and turned into a chunky mash. I mixed in the pork crackling and roughly molded it
Turned out very tasty with a garlicky pork taste.
Thursday, March 31, 2011
Mofongo de Yuca
Labels:
ajo,
bacon grease,
Cooking technique,
cuchifrito,
deep fried,
family,
fried,
frito,
head cheese,
latin,
latin american,
lechon,
mofongo,
offal,
pig,
pig head,
pork,
puertorican,
Yuca,
yucha
Saturday, March 26, 2011
Octopus Terrine
I had bought a pair if frozen octopi the last time I was at the fish store, The act of freezing the octopus actually makes it more tender after cooking. Defrosted the octopus in the fridge over a couple of days and tried to decide what to make. I was going to make it for escabeche with capers, olives, onion and peppers, or a traditional galician way but decided instead to make a terrine that either way if it fell apart or had leftovers I could still make into escabeche.
defrosted octopi
I set a pot of water to boil, with no salt (it's supposed to make the octopus more chewy) a couple of bay leaves, peppercorns, and a penny (traditionaly octopus is cooked in a copper pot which gives it a darker color.)
I then dunked the octopus into the water 3 times letting the water come back to a boil after each dunk.
We shot a bit of a ponderous video of the whole process
As you can see we cooked potato in the same water after the octopus was done. The octopus was seasoned and placed in the terrine with plastic wrap, and unmolded the next day.
My son says it looks like a fossil. We served up the potato with pimenton
and served it all up
Served with some olive oil and some sea salt on the side. Turned out very tasty and makes a cool presentation.
defrosted octopi
I set a pot of water to boil, with no salt (it's supposed to make the octopus more chewy) a couple of bay leaves, peppercorns, and a penny (traditionaly octopus is cooked in a copper pot which gives it a darker color.)
I then dunked the octopus into the water 3 times letting the water come back to a boil after each dunk.
We shot a bit of a ponderous video of the whole process
terrine of octopus from Eugenio Monasterio on Vimeo.
As you can see we cooked potato in the same water after the octopus was done. The octopus was seasoned and placed in the terrine with plastic wrap, and unmolded the next day.
My son says it looks like a fossil. We served up the potato with pimenton
and served it all up
Served with some olive oil and some sea salt on the side. Turned out very tasty and makes a cool presentation.
Labels:
ajo,
commentary,
Cooking technique,
family,
latin,
octopus,
octopus terrine,
pimenton,
potato,
pulpo,
seafood,
slow food,
terrine
Wednesday, March 23, 2011
Friday, March 18, 2011
Hot's Kitchen in Hermosa Beach California
My brother in law's restaurant in Hermosa Beach. He now runs two restaurants in California. Working hard and doing good work.
Hot's Kitchen Hermosa Beach from Rima Lyn on Vimeo.
Labels:
California,
family,
Hot's cantina,
Hot's Kitchen,
restaurante,
taco
Tuesday, March 8, 2011
National Pancake Day
In honor of National Pancake Day we had pancakes for dinner. It was a great succes.
We assembled topings
Heated up the griddle (dog looks on)
and cooked some pancakes
The boy ordered bacon chocolate chip
Fun night with the kids.
We assembled topings
Heated up the griddle (dog looks on)
and cooked some pancakes
The boy ordered bacon chocolate chip
Fun night with the kids.
Labels:
bacon,
banana,
breakfast,
breakfast for dinner,
chocolate,
Cooking technique,
family,
kids,
National Pancake day,
pancakes
Sunday, March 6, 2011
Low and high brow
On the high end of our weekend the boy and I hit Secco Wine Bar for our second visit as we had had a great time the first time around. The menu had changed a bit, but we still had great food.
we started with the cheese and salumi plate.
The cheese was excellent: Roncal, Ewes, Blue
The meats also tremendous: Jamon Iberico, and a Lomo for local producer Olio.
We also shared the Tortilla de Hongos (fritata with fungi)
We shared the Venison Sausage with white beans
and the pork liver pate
oh yeah and I had a beer (whatever was on the specials board)
Once again we had a very fun time, sat at the bar and shared small plates of interesting foods. Would reccomend to all.
we started with the cheese and salumi plate.
The cheese was excellent: Roncal, Ewes, Blue
The meats also tremendous: Jamon Iberico, and a Lomo for local producer Olio.
We also shared the Tortilla de Hongos (fritata with fungi)
We shared the Venison Sausage with white beans
and the pork liver pate
oh yeah and I had a beer (whatever was on the specials board)
Once again we had a very fun time, sat at the bar and shared small plates of interesting foods. Would reccomend to all.
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