Makes a gallon (4 quarts) If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And why not? Tinged orange from ground annato, most of the flavors remain familiar – potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You’ll love it. Ingredients: 1 onion, chopped 3 garlic cloves, crushed 1/2 tsp cumin 1 tsp ground annato/achiote 3 giant baking potatoes, peeled and cubed (each about 6″ long) 2 cups of milk enough water to cover the potatoes 1-3 cups extra milk for thinning to desired consistency salt & pepper 1 cup shredded cheese – cheddar or Monterey jack a palmful of chopped cilantro For the Garnish: chopped cilantro crumbled queso blanco 1-2 avocados, cubed green onion, sliced Method: Prepare yourself for an assault of deliciousness. First, cook the chopped onions in a large pot until softened. While they’re cooking, add in the crushed garlic… … …
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Makes about 16 2″ meatballs Stuck in an Italian meatball rut? I’ve got the answer: cozy up to Asian-style Bakso meatballs. You’ll be in good company – these mild and tender meatballs are beloved street food throughout Indonesia, East Timor and other nearby islands. You’ll find them bobbing in soups, or thinly sliced and tossed in noodle and rice dishes. The meatballs can be made with beef, chicken, fish or shrimp. Oh, and super thanks to you who voted on our Facebook Fan Page – your votes decided we should try bakso made with chicken. The mild chicken flavor is perked up with a dose of sautéed garlic and shallots. They are great in Bakso Noodle Soup and can be frozen for other uses. Ingredients: 1 lb ground chicken 3 cloves garlic, crushed 1 shallot, minced 1/4 cup tapioca flour 1/2 cup crushed ice 1/2 tsp salt 1/4 tsp pepper Method: Gather the shallot and garlic. If you don’t have shallot you could use a little red onion. Chop the shallot and crush the garlic. Cook …
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Serves 4 Loads of garlic, butter, and sea salt make this tuna leap for joy. Forget tuna in a can. Fresh tuna steaks are as good, if not better than salmon. Bold and intense, this recipe will transport you to the flavors of East Timor and an incredible meal, as remembered by Karen Coates of Rambling Spoon. Read Karen’s story – the inspiration for our recipe. Perfect for Valentine’s day, or any special occasion. Ingredients: 4 Tuna steaks 4 Tbsp butter 3 cloves garlic coarse sea salt Method: Timorese Grilled Tuna Steaks are perfect for special occasions and as easy to make for 1 as for 100. In my humble opinion, however, two is ideal – after all, Valentine’s day is just around the corner. Gather your ingredients. Only four are required (the sea salt is not pictured)! I love the simplicity. Crush the garlic over softened butter… Breathe in deeply. Smile. Give the mixture a stir until the garlic is thoroughly combined… At this point you have two options. 1) Smear the mixture on a tuna …
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Makes about 5 cups Are you haggard in the kitchen? Overwhelmed at the thought of cutting up a bunch of fresh vegetables on a week night, but aware that – if you don’t – dinner is going to be b.l.a.n.d.? Dominican Sofrito (also known as Sazon) is your answer. Make a batch once or twice a week and you’ll have a great, healthy seasoning base that will amp up any dish. NOTE: In the Dominican Republic, sofrito can be made any number of ways. At the lovely web site Dominican Cooking you will find three examples that are completely different from each other (one even has radishes in it!). The moral? No Sofrito is better than your sofrito – make it the way you like it! Here’s the way I did it… Ingredients: 1 green pepper, cut in large chunks 1 red pepper, cut in large chunks 1 red onion, cut in large chunks 3 green onions, sliced 2 tomatillo, quartered 2 roma tomatoes, quartered 1/2 bunch cilantro, roughly chopped 1/2 bunch parsley, roughly chopped …
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Serves 4-6 Callaloo, a luscious green stew made all over the Caribbean, is one of *those* recipes. It’s like chili in the US; everyone lays claim to having the “best” version. And every version was made by someone’s mama, so you best not mess with it. This version is made by Ava’s mamma – me. But.. unlike those other recipes, feel free to mess with mine. After all, I’m a novice Callaloo maker and still have a lot to learn. Given the limitations of supplies around these parts, I went ahead and made a few substitutions, all clearly noted. Ingredients: 1 large onion, chopped 4 cloves garlic, crushed 4 green onions, sliced vegetable oil ham bone (salted pig tails are traditional, but I had a bone leftover from my Christmas ham) 1 lb baby spinach (use dasheen/taro leaves, if you can find them) 1 can coconut milk 1 coconut can of water 1/2 lb okra 1 tsp fresh thyme leaves (about a sprig) 1/2 lb lump crabmeat (whole crab is traditional) Method: Add coconut milk …
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Makes about 30 small meatballs I’m not usually a fan of meatballs, but these Frikadellers are Frikamazing. I added a slice of rye bread to give it a little something special. If you’re making them for a party, hold them in a warm oven for a few minutes, until ready to serve. Thanks to Stephanie Holguin for letting me adapt her recipe (she got it from a real live Danish person, hurrah!). I went a little over the top by adding heavy cream and using rye bread instead of plain sandwich bread. NOTE: I’ve since been told that, while it tastes really yummy, garlic isn’t the most authentic. A little finely chopped onion would be a more traditional choice. It’s up to you! Ingredients: 1/2 lb beef 1/2 lb pork 2/3 cup flour 1/2 cup of milk 1/4 cup heavy cream 1 ½ tsp salt ¼ tsp of pepper 2 cloves garlic, crushed 1 slice rye bread Method: Add the meat to a large bowl… Season with plenty of salt and pepper… And a happy …
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Serves 6 This spicy one pot dish is a meal unto itself. If you have a band of merry-men coming over for dinner, serve them heaping spoonfuls of this hearty and wholesome rice and they’ll leave with full bellies and even merrier grins. While Riz au Gras is eaten throughout West Africa, 0ur version is from the Ivory Coast as taught me by Linda of Tropical Foodies. NOTE: You may cut down or omit the chili powder if you would like a mild dish. Ingredients: 3 Tbsp vegetable oil 1 small onion, chopped (or half a big one) 4 cloves garlic, crushed 1 lb stew beef, cubed 2 cups white rice 4 cups water 1 1/2 cups tomato puree 1 tsp oregano 1/2 tsp chili powder (for medium heat) salt & pepper Method: Heat the oil in a heavy bottomed pot. When shimmering, add in two of my BFF’s – onion and garlic. Cook them until translucent and fragrant. Next, increase the heat to medium-high and add seasoned beef. There will be a sizzle as the meat …
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Serves 4 We almost had another epic fail on our hands. Thankfully, however, Linda of Tropical Foodies saved the day. The end result? Creamy, smoky, turkey goodness. Read on to learn the critical lesson I learned about how to cook with melon seeds. Tulsa Shopping Connection: melon seeds are available in Tulsa at Ebute Metta Tropical Market. Pumpkin seeds are in the bulk section of Whole Foods. Ingredients: oil 1 small onion, chopped 2 cloves garlic, crushed 1 smoked turkey thigh (available by the meat counter), cut into pieces 1/2 cup melon or pumpkin seeds 1 cup water plus 1/2 cup 1/2 cup tomato puree Method: We get things started by heating up oil in a pot over medium heat. Cook onions … … and garlic, until fragrant and soft. Meanwhile, take one smoked turkey thigh. Which are giant, by the way – especially if you’re only used to dealing with chicken thighs. Using a sharp knife, cut it into chunks. It doesn’t have to be pretty, but it helps if they are roughly the same …
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Gallo Pinto is enjoyed by Costa Ricans year-round, for breakfast, lunch, or dinner. The beans and rice are mildly seasoned, however the Worcestershire sauce gives the dish an unusual kick. Ingredients: 2 1/2 cups leftover, cooked white rice 2 cans black beans, drained and rinsed 1 onion, chopped 4 cloves of garlic, crushed oil 1/2 tsp paprika 1/8 cup Worcestershire sauce 1 cup broth or water salt and pepper Method: Heat oil over medium heat. Add onion. After just a moment, the entire house will smell like “good.” Now we’re cookin’! Add the garlic… … and cook until onion is soft and turning slightly golden – or however you like to eat it. I prefer not to have any crunch in mine. Then, add in the paprika. And leftover rice. I love re-purposing food… making my dollar stretch over several meals. Pile on the beans. I used canned beans for simplicity and speed. Next, a little Costa Rican flavor – sprinkle in the Worcestershire sauce. (And don’t forget the salt and pepper) Add in water to help mix everything …
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Serves 2-4 Gallitos de Papa uses simple seasonings for big flavor. The smoky paprika and garlic go a long way to wake the humble potato up. An especially great breakfast/brunch dish, this Costa Rican favorite is perfect for serving with eggs. Traditionally served in corn tortillas – feel free to moisten with fresh salsa or sour cream. Ingredients: 4 small potatoes, cubed 1/8 cup olive oil 4 cloves garlic, crushed 1 tsp paprika 1 tsp sugar 1 tsp salt water (optional) chopped cilantro, for garnish Serve with Corn Tortillas Method: Add the oil to a wide skillet and heat over medium. The entire 1/8 cup is necessary to keep the potatoes from sticking. Sometimes our waists have to sacrifice for the good of mankind. Or for functionality and flavor. You’ll thank me later. When hot, add garlic and cook for a minute. And, when I say a minute, I really mean until fragrant. This could take as little as ten seconds. Yikes. I almost cooked mine too long. See? Garlic cooks very fast – you …
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Serves 4-6 as a condiment This side dish from north china is crispy, spicy and tart. A great condiment for heavy meat dishes. Ingredients: 1 Asian or English cucumber, sliced on a bias 2 tablespoons sesame oil 1 1/2 tsp ginger, minced 1 1/2 tsp garlic, minced 1 chili pepper, crushed 3 mushrooms, sliced 2 Tbsp rice vinegar 2 Tbsp water 2 tsp brown sugar Method: Heat sesame oil over medium heat. The smell is wonderful and nutty. Add garlic… And ginger.. As soon as it starts to smell like heaven … Add mushrooms and chili pepper Cook until mushrooms are soft. Then add vinegar and sugar. Don’t forget a splash of water, especially if the pan looks to be drying out. Finally, add the cucumbers and cover. Cook until tender. Here’s the final dish! Chill it completely before eating. Except for that little piece you sneak while cooking. You know, to decide if it has enough flavor. Speaking of which, feel free to play around by adding more or less vinegar and sugar. Hot …
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Serves 2-4 However you spell it, Moo Shu (mu sh00, mu shu, etc) Pork is great Chinese food. Simple and quick, you’ll make this recipe over and over again. Note: If you don’t have the Shaohsing rice wine, dry sherry may be substituted. Ingredients: 3/4 lb pork shoulder, sliced thinly across the grain For the marinade: 3 Tbsp Shaohsing rice wine 1/8 cup cornstarch 1 Tbsp soy sauce 1 Tbsp oyster sauce For the sauce: 1 Tbsp Shaohsing rice wine 2 Tbsp oyster sauce 3 Tbsp soy sauce 2 Tbsp sugar For the stir-fry 1 tsp minced ginger 3 cloves garlic, minced 3 green onions, thinly sliced (plus one more for garnish) 1 pint shittake mushrooms, stems removed and sliced thinly 1 pint sliced chinese cabbage 1 1/2 cups sliced wood ear mushrooms 1 cup bamboo shoot strips 3 eggs scrambled Method: In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce. Toss to combine and let marinate about thirty minutes. Meanwhile, scramble two eggs and set aside. Assemble sauce ingredients. …
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