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 4 The people of the Congo forage for mushrooms deep within the forest. Mushrooms provide important nutrients and calories, especially when meat is scarce. This recipe is all about the lemon – with a flavor so intense that it brightens up any dish. Would be great with fish or wild rice. Ingredients: oil 8 oz button mushrooms, sliced 8 oz shiitake mushrooms, sliced 8 oz baby bella mushrooms, sliced 1 lemon, juiced salt & pepper Method: Heat up some oil in a large pan or wok over medium-high. Throw in the mushrooms. It’s not easy to chop a pound and a half of mushrooms. Unfortunately, Ava’s too young to use a knife or I would have put her to work. Mushroom #1 – button mushrooms Mushroom #2 – crimini mushrooms (a.k.a. baby bellas) Mushroom #3 – shiitake mushrooms Sautee until the mushrooms are soft. Lots of juices will accumulate in the pan. That’s ok, they form a light sauce around the mushrooms. It might be looking like mushrooms are the star of this dish …
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Serves 4-8 The plantain’s dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash – like extra heavy duty mashed potatoes. You could keep going until it s as smooth as you’d like (you may need some hot liquid, like milk or stock, to help though). Ingredients: 5 ripe plantains salt pepper 3 Tbsp butter Method: Make sure your plantains are ripe. This is what ripe looks like… the blacker they get, the sweeter they taste, and that’s a promise. Peel and chop into even sized pieces. Steam for 25-35 minutes, or until a fork pierces them with no resistance. Mash with a little melted butter, salt and pepper. While it isn’t traditional, you can add milk, if needed, to loosen things up a bit. Especially good served with sauces and stews. Mashed Plantains Votes: 1 Rating: 4 You: Rate this recipe! Print Recipe The plantain’s dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash – like extra heavy duty mashed potatoes. …
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makes 1/2 cup This rich dipping butter has warm vanilla undertones, mellow onion/garlic flavor from the shallot, and a bright acid note from the white wine. Recipe inspired by the New York Times. Ingredients: 1 stick (8 Tbsp) butter 1 shallot, minced (about 1/4 cup) 1/3 cup white wine 1/2 vanilla bean, split salt pepper Serve with Boiled Lobster Method: Melt a tab or two of butter over medium heat. Add shallots and cook. Shallots are incredible. I don’t think I’ve used one in 5 years. Thank goodness this recipe came along, to knock me to my senses! Once the shallot is soft and translucent, add white wine. Take a sip, if you have some extra. Simmer for several minutes, until almost all the liquid evaporates. Then, whisk in the rest of the butter. And add the scrapings of half a vanilla pod. Fresh vanilla scrapings take this dipping butter over the edge, into the realm of the divine. A little salt and pepper seals the deal. At this point many smart people – like the people …
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Makes about 1 cup Thick and rich, this dressing will add South American flavor to any salad. Also, try it as a dip. Ingredients: 2 avocados 2 limes, juiced 2 Tbsp white wine vinegar 1/2 cup olive oil (or to taste) salt pepper 1 Tbsp chopped cilantro Method: Scoop the flesh of two ripe avocados into a blender. These ones were so ripe, they were buttery-good. Add the juice of of two limes. There’s no substitute for the tart zing of lime juice. And a healthy pinch of fresh cilantro for even more South American flavor. You don’t have to chop it too finely because the blender will help you out. Thank goodness for modern appliances. Season with salt and pepper. Blend things up a bit. While the machine is still running, pour some olive oil through that peep hole in the top of your blender. Oh and don’t forget a splash of vinegar for a little extra pucker. Spoon into a serving bowl and use on salads or as a dip for veggies or …
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Serves 2-4 Ahhh… nothing like a nice glass of cola. But what about in rice? The slightly sweet taste will leave you begging for more, especially when served with spicy food (as is common in Colombia). Ingredients: olive oil 1 small onion, chopped 1 cup rice 1 cup broth or water 1 cup cola salt pepper Method: Add a little oil to a small pot. Olive oil makes the world go round. Heat over medium and add chopped onion. Stir and cook for about five minutes. Once they are soft and starting to turn golden, add rice. Stir and cook another few minutes, until rice is hot. Add stock… (or water)… And some cola. Beware the fizzies. Mmm. Drink the leftovers. Or use it to make a Brazilian Mocha Cola! Add salt and pepper. Um. I totally added way too much pepper. This rice had bite! Bring to a boil. Cover and reduce to a simmer. Cook for about 16 minutes. Turn off heat and eat – OR, if you want the best rice ever, follow …
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Serves 4 Rethink eggs! Poached eggs swimming in milky broth is a delicious Colombian specialty which is perfect for breakfast, brunch, lunch, or a light dinner. You can easily make this soup vegetarian by using vegetable broth. Ingredients: 4 cups broth (vegetable or chicken) 2 cups milk 4 eggs 3 green onions, sliced sprig cilantro, chopped salt pepper Method: Add stock to a large pot. Sploosh. Then add milk. Splash. Heat the broth and milk to almost simmering. Meanwhile, spread some thinly sliced green onion on the bottom of the bowls. Sprinkle with some chopped cilantro, too. When a few bubbles barely break through the surface of the hot liquid, you are ready to drop your eggs in to poach. Except you never, ever “drop” them. If you do, they’ll break, separate, make a big mess…. Instead, Break the eggs into a small, heatproof ramekin and gently “dip it and tip it” into the water. Let me show you what I mean. In this picture the ramekin is actually on the water… and partially dips …
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Serves 4-6 Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and “ground” at Ebutte Tropical Market – which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava. Ingredients: red palm oil 1 large onion, chopped 2 tomatoes, chopped 1 1/2 lbs fresh ground cassava leaves 1 Tbsp peanut butter water salt pepper Method: Thaw out some fresh ground cassava leaves. Over medium heat, cook chopped onion in a drizzle of red palm oil. Note how the oil stains the onions gold. Add tomatoes. And the cassava leaves. The smell will transport you to hay-ville. If such a place exists. Add enough water to keep things moist and sludgey, so that the mixture doesn’t burn. Bring to a simmer. Stir in peanut butter. Stew over low heat, covered, for about 30 minutes. Serve immediately with an Adventurous spirit. Stewed Cassava Leaves Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe …
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Serves 2-3 Cherry tomatoes are sweet bursts of summertime. Their flavor deepens when roasted with creamy butter and fresh thyme – a juicy side dish that forgives even the driest chicken and wild rice, while bravely complimenting perfectly cooked meals as well. If that isn’t enough reason to try this vegetarian recipe, these tomatoes actually made my picky husband exclaim “pretty good!” That’s quite the milestone considering the tomato is one of his major food nemeses. Like Batman’s Joker or Superman’s Ingredients: 2 Tbsp butter (or olive oil) 1 pint tomatoes (grape, cherry, or other) 1-2 sprigs fresh thyme leaves Method: Run to your farmer’s market and pick up a basket of beautiful cherry tomatoes. Eat one or two. I won’t tell! When you get home, preheat the oven to 375F Melt some butter over low heat (or you can use olive oil for a vegan version of this dish) Rinse tomatoes and place in a bowl Bathe them in melted butter Sprinkle with fresh thyme – pull the leaves off of 1-2 sprigs. Always pull …
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Serves 3 Fried fish is a common food around the world. At its best this dish is crispy with a moist, flaky interior. The secret to great fried fish is to preheat the oil completely before adding the fish. Also, dredging the fish in a little flour ensures a golden, crispy surface. You can use any fish, just watch the thickness – thin pieces will cook up in a flash. Ingredients: 3 fish fillets (we used catfish) 1/4 cup flour 1 tsp pepper 1 tsp salt Method: In a large plate, stir together flour, pepper, and salt. Dip fish into the flour, lightly coating both sides. Shake off excess. Heat up enough oil to come up the sides of the pan about 1/4″ When hot (your flame should be around medium/medium-high), add fish. You can test to see if its ready by dripping a tiny drop of water in the pan. If it sizzles, it is ready. I love the sound of sizzling oil. Cook on each side until golden brown. Drain over paper towels to remove …
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Makes a dozen eggs I met my match with Cambodian Grilled Eggs. My patience and sanity were pushed to the limits. Not one to take a beating, however, I salvaged what I could from this tricky recipe and ended up with twelve super tasty eggs. This popular Cambodian street food makes for a fun side dish at a barbecue. You’ll be *almost* stress-free if you prepare everything a day ahead, saving the last step for the barbecue itself. Definitely DON’T make this dish last minute. You’ll be cursing if you do. And that’s a promise. Heck, you might end up cursing anyway. NOTE: If you don’t feel like the hassle, this egg mixture would make wonderful scrambled eggs for a Cambodian inspired brunch. Special thanks to Steven Raichlen’s Planet Barbecue for the idea and Karen Coates for explaning how to make it happen. Ingredients: 12 whole eggs 1 tsp fish sauce 1 Tbsp brown sugar 1/4 tsp pepper Method: Using a large needle, carefully make a 1/4 inch hole in one end of the eggs (or …
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Serves 4 Sweet and tropical, our recipe is inspired by Steven Raichlen’s Planet Barbecue. His version adds sugar and other goodies to the coconut milk basting liquid. Our corn on the cob is a little simpler – basted straight up with plain coconut milk. The creamy coconut milk gives corn a mild tropical flavor – perfect for a summertime barbecue. Serve with extra coconut milk on the side, for those who like to slather on extra coconut goodness. Ingredients: 1 small can of coconut milk (the size of tomato paste cans) 4 ears fresh corn, husks and silk removed salt pepper Method: Husk corn and remove all those pesky silk fibers. Brush liberally with coconut milk (stir up the coconut milk, sometimes the thick coconut milk settles to the bottom of the can) Season with lots of salt and pepper. Place on a hot grill. And cook until done. As promised, I had Keith cook these. He got them extra toasty which was really, really good. But I’m a big believer in crusty bits of …
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