Central / South American

Array

Pineapple-Marinated Chicken

This New York Times recipe uses a really interesting and tasty way to marinade chicken. The original also included a pineapple salsa recipe to accompany the chicken, but I think our pineapple chow recipe is better.

Also, the first time we made this we tripled the recipe. That created challenges in ensuring the chicken didn't marinate for more than 15 minutes, but I didn't think it was a problem.

3
Your rating: None Average: 3 (1 vote)

Pineapple Chow

A cousin to our delicious mango chow, courtesy of Caribbean Pot.

1 Large Pineapple (peel, cored, diced into pieces)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
1 scotch bonnet pepper (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
5+ oranges (juice)
2 limes (juice)
1 small red onion (sliced thin)

Mix all ingredients together. Store in a glass jar - will keep for up to a week.

Pineapple Chow.jpeg
4
Your rating: None Average: 4 (1 vote)

Callaloo

  • 4 cups callaloo (amaranth) green, or substitute collard greens, rinsed well, chopped and tightly packed
  • 1 tablespoon bacon fat, olive oil, or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 2 sprigs thyme
  • 1 medium tomato, chopped
  • 1 Scotch Bonnet or habanero pepper
  • Salt to taste
Callaloo
5
Your rating: None Average: 5 (1 vote)

January 2021 Menus (Mexican, Italian, Japanese, Chinese,

Menu for the week of Jan 1: Back to Reality

 

Menu for the week of Mar 30 // Mexican

Sat: Fish Tacos (possibly with fried shrimp instead)
Sun: Goat Cheese Corn Enchiladas w/ sour cream, salad, hot sauce
Mon: Order in
Tue: Posole w/ salad
Wed: Carne asada w/ black beans (make double batch), rajas, tortillas, pico de gallo, avocado, salad
Thus: Lacquered Chicken (Pollo Asado en Mole Rojo Clásico) w/ fried plantain, rice, beans, salad

Goat Cheese and Corn Mole Enchiladas

Menu for the week of June 1: California with a Mexican accent

Sat: Grilling: whatever looks good
Sun: https://audreyandjon.com/recipes/fish-tacos [Make green gazpacho]
Mon:https://audreyandjon.com/recipes/green-gazpacho
Tue: https://audreyandjon.com/recipes/savory-summer-salad
Wed: leftover Gazpacho
Thus: order in
Fri: https://audreyandjon.com/recipes/southwest-salmon

Menu for the week of Cinco de Mayo

Sat: Carne asada with rajas, corn, https://audreyandjon.com/recipes/gallo-pinto, grilled veg, guacamole, homemade salsa
Sun: popcorn shrimp https://audreyandjon.com/recipes/fish-tacos
Mon: Mexican salad (greens, carne asada, queso, avocado, tomato, red pepper, onion, corn)
Tue: gallo pinto, eggs, fried cheese, plantain
Wed: https://audreyandjon.com/recipes/corn-chili-and-cheese-salad with avocado and corn tortillas
Thus: Pupusas, Curtido, Asparagus (After Dinner, A to PA)
Fri: Out or nachos

Menu for the week of March 16 (Mexican)

Sat: Fish tacos https://audreyandjon.com/recipes/fish-tacos w/ avocado and mango salsa (make extra for A grain bowls)
Sun: Carne asada with tortillas, beans, avocado, salsa, crema, rajas?
Mon: Turkey enchiladas (1 x 5-enchilada packs) - need to make sauce, add cheese
Tue: vegetarian taco salad - greens, tomato, onion, corn, peppers, avocado, cheese, fried tortilla
Wed: quesadillas night - greens
Thus: Huevos Rancheros

Menu for the week of Jan 18: Getting ready for our trip to the DR (Caribbean)

Sat: Jerk shrimp with https://audreyandjon.com/recipes/jamaican-rice-and-peas and bok choi
Sun: https://audreyandjon.com/recipes/trinidadian-macaroni-pie with green salad
Mon: https://audreyandjon.com/recipes/trinidadian-brown-stewed-chicken with green veg (Ja recipe: https://jamaicans.com/jamaican-fricassee-chicken-recipe/ ? )
Tue: Caribbean salad (jerk shrimp, mango, cucumber, tomato, avocado, mango dressing?) a la https://audreyandjon.com/recipes/mango-and-cucumber-chow?
Wed: Leftover brown stewed chicken with rice and beans
Thus: Leftover macaroni pie with green salad

Menu for the week of post NY denouement (moar Mexican fiesta)

Sat: https://www.bonappetit.com/recipe/green-posole-with-cod-and-cila... with shrimp
Sun: ceviche and popcorn
Mon: Mexican salad -- greens, avocado, pepper, onion, shrimp, corn?
Tue: Pupusas with curtido
Wed: Turkey enchiladas with side salad
Thus: Weird corn cake cheese things from Sixties Safeway
Fri: Nachos or Order in

Menu for the week of New Year’s (Dec 29)

Sat: Rotisserie chicken, rice, black beans, maduros from freezer
Sun: NYE / salmon and cheeses, baguette, crackers, mushrooms, etc.
Tue: Tamales with beans
Wed: https://audreyandjon.com/recipes/duck-confit-spicy-pickled-raisins w/ brussels sprouts, fingerling potatoes, last of thanksgiving rolls
Thus: Fish tacos with frozen fish sticks
Fri: Quesadillas w/baby spinach https://www.bonappetit.com/columns/cooking-without-recipes/artic...

Menu for the week of Oct 13

Sat: Carne asada fajitas with rice and black beans [make enough for Tuesday also]
Sun: Fish tacos [make posole]
Mon: Rotisserie chicken (Jon pick-up), rice and beans
Tue: Posole
Wed: Fajita salad with rotisserie? Or asada?
Thus: Posole
Fri: Chiles Rellenos

Menu for the week of Sept 22: Mexican

Sat: Taco salad with ground beef, corn, tomato, avocado, onion, pepper (use weird mayo and old salsa for salad dressing)
Sun: https://audreyandjon.com/recipes/fish-tacos make lots of extra fish (2lb total?)
Mon: https://audreyandjon.com/recipes/chicken-enchiladas using leftover chicken and salsa with green salad
Tue: https://audreyandjon.com/recipes/arepa (frijoles and cheese, ham and cheese, avocado) and https://audreyandjon.com/recipes/mango-and-cucumber-chow
Wed: https://audreyandjon.com/recipes/huevos-rancheros (use frijoles)

Menu for the week of August 11 (Mexican)

Sat: carne asada, rice, beans, tortillas, rajas, avocado, queso fresco [grill corn, smoke salmon]
Sun: https://audreyandjon.com/recipes/sharons-egg-and-chile-souffle made a little more exciting my mixing in creamed corn a la https://audreyandjon.com/recipes/chile-corn-custard-squares and adding a tomato on top?
Mon: {doubled} corn salad with chiles rellenos, leftover beans, avocado, tortillas
Tue: taco salad (greens, onion, pepper, corn salad, tomatoes, avocado) with fajita meat

Menu for the week of July 8: Easy Mexican

Sun: https://audreyandjon.com/recipes/fish-tacos
Mon: Rotisserie chicken, rice and beans [make corn]
Tue: https://audreyandjon.com/recipes/corn-chili-and-cheese-salad with tortillas and beans
Wed: Taco salad with chicken
Thus: https://audreyandjon.com/recipes/huevos-rancheros
Fri: Order in

Mango and Cucumber Chow

Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

INGREDIENTS
1 small shallot, thinly sliced into rings
2 garlic cloves, finely grated
½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
2 Tbsp fresh lime juice
½ teaspoon kosher salt
1 ripe but firm mango, peeled, cut into ½-inch-thick spears
½ English hothouse cucumber

Mango Chow
5
Your rating: None Average: 5 (1 vote)

Menu for the week of April 14th (GRULAC)

Fri: Fajitas (grill carne asada), black beans
Sat: Jerk Chicken (https://audreyandjon.com/recipes/jerk-chicken), rice and peas (https://audreyandjon.com/recipes/jamaican-rice-and-peas ); grilled breadfruit?
Sun: Macaroni pie w/ http://www.cookingwithria.com/2012/02/cwrs-trinidadian-fry-bodi-...
Mon: Salad w/ jerk shrimp, mango, avocado, Posole
Tue: Leftover macaroni pie with salad
Wed: Order in
Thus: Leftover Jerk, rice and peas, asparagus, curtido
Fri: Out to new taqueria

Menu for the week of Feb 12 (Mexican)

Mon: district taco
Tue: fish tacos, shopping and make salsa
Wed: chicken rice and beans
Thus: taco salad
Fri: chicken enchiladas

Menu for the week of Sept 2 (Mexican BBQ)

Sun: Brisket, pinto beans, cole slaw, sliced tomatoes
https://audreyandjon.com/recipes/texas-smoked-brisket
Mon: BBQ w/
https://audreyandjon.com/recipes/corn-chili-and-cheese-salad
Tue: Corn salad with tomato/avocado salad and beans on the side
Wed: Brisket leftovers (sammies?)
Thu: Huevos rancheros (half order) with side salad or veg?
https://audreyandjon.com/recipes/huevos-rancheros
Fri: Barbacoa tacos (meat, hot sauce, onions, cilantro, avocado, sour cream)

Brisket

Menu for the week of July 21: Mexican

Sat: https://audreyandjon.com/recipes/southwest-salmon with rice
Sun: https://audreyandjon.com/recipes/huevos-rancheros
Mon: https://audreyandjon.com/recipes/fish-tacos with https://audreyandjon.com/recipes/fresh-mango-salsa
Tue: https://audreyandjon.com/recipes/chicken-rice-and-beans with rotissery
Wed: Taco salad with leftover chicken, leftover corn salsa, leftover mango salsa
Thu: [Jon HH] arepas with beans, cheese, ham, tom/onion
Fri: Stacked leftovers enchiladas (a la https://audreyandjon.com/recipes/south-southwestern-enchilada-ve... )

Chicken Rice and Beans

Menu for the week of June 17 (Mexican)

Ceviche

Adapted from Bon Apetit, ~4 servings

Leche De Tigre

  • ⅔ cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 tablespoon (packed) chopped fresh cilantro leaves
  • ½ ají limo or habanero chile, seeded, halved lengthwise

  • ½ small red onion, chopped

  • ½ cup bottled clam juice (optional)
  • Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Ceviche
3
Your rating: None Average: 3 (1 vote)

Menu for the week of April 22 (Mexican)

Sun: Pollo Asado, rice, beans, rajas, guac, sour cream + grill veg
Mon: Chicken Torta
Tue: Taco Salad - avocado, pickled onions, tomatoes, pickled red peppers, fried tortillas, queso fresco, hot sauce dressing
Wed: Buy Fish: Fish Tacos
Thu: Leftover Fajitas
Fri: http://www.thekitchn.com/recipe-crunchy-black-bean-tacos-cookboo...

Fish Taco

Menu for the week of Mar 12 : Central Mexican

Sun: https://audreyandjon.com/recipes/chicken-rice-and-beans + veg/salad, make posole, hot sauce
Mon: https://audreyandjon.com/recipes/posole
Tue: https://audreyandjon.com/recipes/fish-tacos
Wed: Vegetarian taco salad (greens, avocado, pickled corn, tomatoes, peppers, onions
Thu: Mexican tacos with leftover pork, chicken, cilantro, white onion, sliced radishes, hot sauces
Fri: Posole

Posole

Menu for the week of Dec 3 - Light Mexican

Sat: Chiles rellenos fritatta https://www.hatch-green-chile.com/hatch-green-chile-recipes/gree...
Sun: Chicken dish with green veg http://familyspice.com/back-to-school-dinner-hatch-chile-verde-w...
Mon: Spinach salad with beets, pickled corn, avocado, pecans, and goat cheese (+ ficelle or hot rolls)
Tue: https://audreyandjon.com/recipes/berber-eggs a la mexico with corn tortillas, avocado, crema
Wed: Vegetarian taco salad with avocado, pickled corn, queso fresco, etc.
Thu: https://audreyandjon.com/recipes/chicken-rice-and-beans with leftover chicken

Huevos Rancheros

A tasty and relatively easy recipe with a great classic red sauce. The original recipe linked below uses canned chipotles, but this has been adapted to use more dried chiles, as the heat from the canned chipotles overpowers the eggs.

Sauce

  • 4-6 whole dried chipotles (only 2-3 canned)
  • 1/4 cup canola oil, divided
  • 1 small yellow onion, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1 (14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)
  • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
Huevos Rancheros
4
Your rating: None Average: 4 (1 vote)

Menu for the week of Sep 25

Sat: District Taco
Sun: https://audreyandjon.com/recipes/fish-tacos [make leche, beans, hot sauce]
Mon: Ceviche http://www.bonappetit.com/recipe/sea-bass-and-tomato-ceviche (leche)
Tue: Corn/tomato/pepper/avocado salad with frijoles
Wed: Taco salad
Thu: Huevos Rancheros (http://www.seriouseats.com/2015/04/how-to-make-traditional-huevo..., http://www.jamieoliver.com/recipes/eggs-recipes/mexican-breakfast/) with frijoles
Fri: Leftover corn/tomato/avocado salad (A to Garmish)

Huevos Rancheros

Menu for the week of August 8th

Sat: Grilling (carne asado)
Sun: Carne Asado (meat, rajas/peppers, onions), grill carne; griddle tortillas; serve with guac, salsa, sour cream), harissa, and poblano rice
Mon: https://audreyandjon.com/recipes/fish-tacos w/ mango salsa
Tue: Vegetarian Mexican salad
Wed: A baseball game (J: tortillas, beans, corn/chile salad https://audreyandjon.com/recipes/corn-chili-and-cheese-salad )
Thu: Carne Asada Burritos! (carne asada, beans, rice, sour cream, avocado/guacamole, pico de gallo, corn salad, salsa, cheese) poblano rice

Menu for the week of May 29

Sat: Hamburgers w/corn, grilled squash
Sun: BBQ w/cole slaw, bean salad (w/peppers), dill cucumber salad, and http://www.bonappetit.com/recipe/chile-corn-custard-squares
Mon: https://audreyandjon.com/recipes/green-gazpacho
Tue: https://audreyandjon.com/recipes/savory-summer-salad
Wed: Bean salad with tortillas, queso fresco, and sour cream
Thu: Leftover BBQ
Fri: Leftover gazpacho

Menu for the week of May 15

Sat: (Ang's BBQ)
Sun: Grill http://www.bonappetit.com/recipe/dry-rubbed-flank-steak-with-gri... w/grilled veg, ....
Mon: Fish tacos
Tue: (A out) Mexican salad
Wed: Arepas (A Alamaba) (buy tortilla, prep enchiladas)
Thu:https://audreyandjon.com/recipes/goat-cheese-corn-enchiladas w/sauteed asparagus
Fri: https://audreyandjon.com/recipes/grilled-marlin-lime-butter-sauce

Menu for the week of April 16: Caribbean

Sat: Jerk Chicken, Rice and Peas, side salad
Sun: Brown Stew Chicken w/ Macaroni Pie and stir fried green beans
Mon: Salad night (greens, pickled peppers and onions, mango, cherry tomatoes) / mac pie
Tue: Jerk leftovers w/ rice and peas and green veg
Wed: Fish thing with mango salsa
Thu: Brown stew chicken leftovers with maraconi pie
Fri: (Passover begins) Fish, green veg, charoset

Trini Macaroni Pie

Menu for the week of Feb 7 (Mexican)

Sat: Jon returns! Chicken tacos
Sun: Chiles rellenos with pinto beans and poblano rice and salad
Mon: Fish tacos w/ beans and rice
Tue: tortilla soups
Wed: Taco salad
Thu: Chile-and-Olive-Oil-Fried Egg with Avocado and Sprouts

Poblano Rice

Poblano Rice

Cribbed from Marcela.

3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2-3 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
1 cup chicken or vegetable broth, plus more if needed
1 cup long grain rice

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
Add the onions and saute until translucent, about 3 minutes.
Add the poblano chiles and saute, about 8 minutes.

Poblano Rice
4
Your rating: None Average: 4 (1 vote)

Week of August 30th

Sat: Wolftrap Picnic - green gazpacho, rotisserie chicken, corn chile salad, tortillas, cheeses, fruit, chocolate
Sun: Chiles rellenos? + green chile sauce + pintos
Mon: Corn soup (with cotija crema, charred corn, cilantro oil) + green salad
Tue: Huevoooooos with pinto beans and "salsa verde"
Wed: Mexicali salad (corn, tomatoes, avocado, cilantro, cotija, fried tortilla strips)
Thu: beef hardshell tacos (beef, shredded cheddar, crema, tomatoes, lettuce, avocado, corn, salsa)
Fri: Fig and Olive @ 6:30

Menu for Week of May 3rd

Sat: Fish Tacos;  Make Mole; salsa; salsa verde
Sun: Carne Asado w/corn salsa (+Angela, Jason)
Mon: Corn / Mole Enchiladas 
Tue: carne asado BURRITO BOWLS - rice beans meat salsa cheese crema avacado)
Wed: Mexicali Salad (CINCO DE MAYO IS ON TUESDAY)
Thu: SXSW Enchilada - egg, tortilla, avocado, chicken, cheese and salsa verde: http://www.audreyandjon.com/recipes/salsa-verde 
Fri: Leftovers / nacho / salad night

Menu for the week of May 3

Sat: Fish Tacos
Sun: Carne Asado w/corn salsa
Mon: Corn / Mole Enchiladas
Tue: carne asado BURRITO BOWLS
Wed: Mexicali Salad (CINCO DE MAYO IS ON TUESDAY)
Thu: Veg SXSW Enchilada
Fri: Leftovers / nacho / salad night

Goat Cheese and Corn Mole Enchiladas

Menu for Mar 7

Sun: Fish tacos with Mango Salsa, Avocado, Tomatoes, Crema, Hot Sauces
Mon: Rick Bayless salad with sautéed shrimp
Tue: Tamales with black beans and crema; side salad
Wed: Mexican Salad

Tamales

Menu for Week of October 26th

Sat: Literary Feast
Sun: Grilling at Dave's (pimiento mac and cheese)
Mon: Turkey Posole with avocado, lime, hot sauce, and platano chips
Tues: Vegetarian Taco Salad (avocado, pickled corn, bell pepper, black beans, queso fresco)
Wed: Arepas (J - ham and cheese, A - refried beans, fried egg, avocado, tomato, mayo)
Thus: A HH Turkey Posole with avocado, lime, hot sauce, and platano chips
Fri: http://www.twopeasandtheirpod.com/loaded-sweet-potato-nachos/ (black beans, pickled corn, pickled jalapeños, pepper jack, avocado, green onions?, sour cream) (Halloweeeeeeeen)

Posole

Hot Sauce

A Saveur recipe, modified by Merl and sent by Sharon.

1 lb. mixed medium-to-hot fresh chiles, stemmed and seeded if very hot (Merl recommends 1/2 jalapeños and 1/2 serranos; Saveur recommends red peppers like fresno, holland, or cayenne)
3 garlic cloves, peeled
1.5 tbsp. or more kosher salt, to taste
1/2 cup or more distilled white vinegar to taste

Green Salsa
2
Your rating: None Average: 2 (2 votes)

Corn, Chili, and Cheese Salad

Easy and delicious Bon Appetit recipe. Also keeps well in the fridge for several days and, in some ways, improves over time.

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1 red chile (BA recommends Holland or Fresno, but a Jalapeño will do), optionally deseeded, thinly sliced into rings
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

Grilled Corn Salad
4
Your rating: None Average: 4 (1 vote)

Menu for week of Mar 16

Sat: Carne Asado with Red Onion, Poblanos, Pinto Beans, Rice, Quesos, Crema

Sun: Fish Tacos with Mango Salsa, Crema, Quesos, Tomato, Avocado

Mon: Leftovers

Tues: Vegetarian Taco Salad with Corn

Wed: Posole

Thus: Burritos (cheese, beans, rice, meat, sour cream, guac, sauces)

Fri: Out

Posole

Caribbean Week Menu

Due to some wretched flight delays, cancellations, and the like, we ended up with some extra time this week, and a hankering for spicy foods, so clearly it was time for a Caribbean week!

Monday: Trinidadian Brown Stewed Chicken with macaroni pie

Tuesday: Jamaican Mackerel Rundown with johnny cakes and rice and peas

Wednesday: Caribbean salad night

Thursday: Ackee and saltfish with callaloo

Friday: Jerk Chicken with rice and peas

Mackerel rundown with johnny cakes

Trinidadian Brown Stewed Chicken

I have previously discussed my introduction to Caribbean food through my college roommate. Of the dishes she made, my favorite was a brown stewed chicken.

Brown stew chicken
3
Your rating: None Average: 3 (1 vote)

JohnnyCakes and Festival

These Jamaican fried dumplings are traditionally called Johnny Cakes, which derived from the name journey cake. They go great with Ackee and Saltfish

2 cups All-purpose flour
1 tsp Salt
3 tsp Baking powder
3 Tbsp Butter or margarine
3/4 cup Cold water
1/2 cup Cooking oil

Sift flour, salt and baking powder in a bowl, then blend butter into dry ingredients with hands or mixer until crumbly

Johnny Cakes
3
Your rating: None Average: 3 (2 votes)

Torta Rojel

Chicken, Rice and Beans

We originally intended to make this Bon Appetit recipe, but we morphed it to save some time. In the proportions here, this recipe will make two easy week-night meals. The rice and beans can be made the first night and reheated the second. A rotisserie chicken bought on the first night can be reheated in the oven or shredded and "fried" on the stovetop with a bit of olive oil.

Rice
1 tablespoon olive oil
1/4 medium onion, chopped

Chicken Rice and Beans
4
Your rating: None Average: 4 (1 vote)

Week of April 8: Central America

Sun: Chiles Rellenos with pinto beans
Mon: Ceviche
Tues: Carne Asado Salad
Wed: Goat Cheese/Corn Mole Enchiladas
Thus: Arepas
Fri: Leftovers

Arepas

Week of March 10: Caribbean Week

Sun - Jerk Chicken with Macaroni Pie and Pepper Slaw
Mon - Leftover Jerk Chicken w/ Rice and Peas
Tues - Salad w/ Shrimp and Mango
Wed - Jamaican coconut soup w/ Rice and Peas
Thus - Macaroni Pie
Fri - Leftovers

C.R.A.P.

Empanadas

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

Empanadas
3
Your rating: None Average: 3 (5 votes)

Menu for the week of Jan 20

Sat: Tacos with salsas and pickled corn, with Gallo Pinto and a side radish salad

Sun: Breakfast - leftover gallo pinto with platanos, queso. Dinner - (hold-overs from last week's Thai menu, Somdam salad with fried-tofu spring roll, bean sprouts, radish, mango, cilantro)

Mon: Breakfast - Cachapas, Dinner - Empanadas

Tues: Mexican salad

Wed: Leftover empanadas with side salad

Hatch Souffle

Pinto Beans / Frijoles

1 lb dried beans, soaked overnight
1 hamhock
2 hatch peppers, roasted and sliced
bacon grease
pepper, smoked salt

I'm not sure it's possible to really make beans without a hamhock.  I've tried. 

Soak the beans overnight; rinse.  Place back in large pot and cover with water. Bring to a simmer. Add hamhock, bacon grease, and peppers.  Let simmer for as many hours as possible.  Add pepper and smoked salt close to the end to taste.

 

 

Chiles Rellenos
4
Your rating: None Average: 4 (2 votes)

Chiles Rellenos

Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite.  He worked long and hard to re-create that moment, and settled upon this recipe.

  • 12 Anaheim peppers, skin removed (see note)
  • 3 whole eggs
  • 2 egg whites
  • 1 Tbsp Flour
  • 1 dash salt
  • Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"
Blistering the peppers
4.5
Your rating: None Average: 4.5 (2 votes)

Goat Cheese Corn Enchiladas

In 2010, we attended a Oaxacan dinner as part of the annual Literary Feast on Capitol Hill. One of the dishes we ate was goat cheese, corn, and bean enchiladas with mole sauce. It was really delicious, and I finally got around to recreating it.

Goat Cheese and Corn Mole Enchiladas
5
Your rating: None Average: 5 (3 votes)

Menu for the week of June 17 2012

This south-of-the-border menu comes with a full stock from a trip up to Mega Super Market near Takoma Park (at University and Piney Branch)

Sunday - Carne Asada, Guacamole

Monday - Ceviche with popcorn

Tuesday - Taco salad

Wednesday - Corn Tamales with bean salad

Bean Salad

This dish makes a great week-long side dish for summer - a chilled, but protein-rich vegetarian dish!

1 can black beans
1 can pinto or small red beans
1 can small white beans
2-3 jalapenos, chopped
1 medium white onion, diced
1 bunch cilantro, lightly chopped
juice of 2 limes
1 can or 2 ears corn (boil, cut off kernels)
salt and pepper to taste
salsa, to taste

Avocado
Tomato
more limes to taste

Mix together all but avocado and tomato and let the flavors marry overnight. Add chopped avocado and tomato, and more limes and salsa to taste, upon serving.

Bean Salad
3.5
Your rating: None Average: 3.5 (2 votes)

Pickled Mexican Carrots

Adapted from Tart and Sweet:

This recipe calls for baby carrots - those available in springtime during the thinning process. I assume you could also make this recipe with regular carrots, cut into spears.

Yield: 1-2 pints (or 1 pint and 1 half-pint)

2 bunches baby carrots (about 1 pound), trimmed, peeled, and cut into pieces that will fit upright in your jars

1 1/4 cups apple cider vinegar
3/4 cups water
3/4 Tbsp kosher salt
3/4 Tbsp brown sugar

Per pint-sized jar:
1 clove garlic

Pickling Carrots
2
Your rating: None Average: 2 (2 votes)

Chicken in a Tomatillo, Chipotle, and Brown Sugar Sauce

We recently got a digital antenna for our TV, which has opened up a mostly crappy selection of ".1" stations to us. But... there is an entire PBS station seemingly dedicated to cooking shows. My new favorite: Pati's Mexican Table. This is the first recipe of hers that we tried, and it was easy and delicious! I was especially excited to make this dish because we actually have a large log of piloncillo (like brown sugar) that we've been eating down for the last 2 years. Any opportunity to use that stuff is a win in my book.

Chicken with Tomatillo sauce
2.5
Your rating: None Average: 2.5 (2 votes)

Tamales de Elote

This recipe is a mash-up of several recipes.

2 cups corn kernels (cut from 2 large ears of corn)
4 oz (1 stick) butter, cut into 1/2" pieces and softened slightly
1 tsp baking powder
2 tbsp sugar
1 3/4 cup masa harina
1 tsp salt
1 1/4 cup milk, warmed

Tamales
3
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Argentine Chimichurri

Oh, how I learned to love a steak while honeymooning in Argentina.
Chimichurri, you are the secret.
So delicious.
And delightful.
You have brought me to the land of grilled meats.
And my grill-master husband thanks you.
Forever, and beyond.

Head of garlic (~ 10 cloves)
1/2 medium or whole small onion, chopped
1/3 cup roughly chopped red bell pepper
1/2 bunch parsley, leaves and tender stems only, roughly chopped
1 tsp dried oregano
1 tsp dried thyme
1 large bay leaf, crumbled
1/2 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp ground pepper

Delectable Chimichurri
4
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Trinidadian Macaroni Pie

Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.

14 oz "macaroni" (we used bucattini pasta)
1/2 medium onion diced finely
1 habanero or scotch bonnet diced finely (optional)
2 large eggs
1 can evaporated milk (~12 oz)
2 tbsp butter, melted
1/3 tsp dry mustard
2 1/4 cups grated cheddar cheese, divided

Trini Macaroni Pie
4
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Posole

We modified a recipe from Bon Appetit to spice it up and re-balance this posole.

Roasted Pork

  • 1 pound boneless pork shoulder (Boston butt)
  • ½ red onion, sliced
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Dash smoked salt

Posole

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  • ¼ cup vegetable oil
  • ½ red onion, chopped
  • 3 garlic cloves, minced
  • 1 medium tomato, diced
  • Posole
    5
    Your rating: None Average: 5 (2 votes)

    Samantha's

    Cost: 
    $ - Cheap

    Location

    Samantha's
    631 University Blvd E Silver Spring
    Silver Spring, MD
    United States
    39° 0' 1.6524" N, 76° 59' 45.384" W

    I love Samantha's - great service, great (and cheap!) food, and powerful margaritas. Whether you're just getting some pupusas or coming for a full meal of south-of-the-border goodness, Samantha's is a fabulous restaurant. Aim for more Central-American dishes.

    0
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    Oyamel

    Cost: 
    $$$ - Pricy

    Location

    Oyamel
    401 7th St NW Chinatown
    Washington, DC
    United States
    38° 53' 41.316" N, 77° 1' 18.174" W

    (202) 628-1005
    www.oyamel.com

    Oyamel is a Jose Andres restaurant with modern, but traditionally inspired Mexican cuisine. Not edgy, but solid.

    3
    Your rating: None Average: 3 (1 vote)

    Lacquered Chicken (Pollo Asado en Mole Rojo Clasico)

    This is an adapted Rick Bayless recipe that we use with our mole.

    INGREDIENTS
    1/2 cup Classic Red Mole
    1/8 cup agave syrup (preferably organic raw) or dark corn syrup
    Bone-in chicken pieces
    Salt and fresh ground pepper
    Sesame seeds (toasted, if you like)

    DIRECTIONS
    Heat the oven to 350 degrees.

    Mole Lacquered Chicken
    4
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    Jamaican Ackee and Saltfish

    Ackee ans Saltfish is the national dish of Jamaica. I was fed so much of this pungent breakfast during training that I swore off it afterwards. That didn't last very long. Ackee is an odd ... fruit? The wikipedia article on ackee can fill you in better than I can, but in short, the scientific name comes from a pirate, it's originally an African plant, and it's very poisonous if harvested incorrectly. It's related to lychees, but is better described as being similar to avocado.

    Ackee and Saltfish with callaloo
    3
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    The South by SouthWestern Enchilada (with Verde Foam)

    This is a tribute to the Southwestern Enchilada at Chuy's, with a twist of classic Mexico add on - hence - the South by SouthWestern stacked enchilada. It is also the ultimate recipe to use up the leftover yummies from a week of Mexico/TexMex eating. Random weird elements from that mole recipe? Let's find a place for it. Make some verde sauce from those lonely leftover tomatillos, and you're on your way.

    Per Enchilada:
    2-3 corn tortillas
    1 egg
    1 Tbsp crema
    1/2 cup chicken, partially shredded - dark meat preferred
    1/4 cup salsa verde

    South by Southwestern Enchilada
    3
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    Classic Red Mole Poblano

    Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

    Chicken glazed with mole
    4
    Your rating: None Average: 4 (2 votes)

    Sharon's egg and chile souffle

    3 large Hatch green chiles; roasted, chopped and seeded (or 2 small cans chopped green chiles)
    1 can corn (optionally briefly blended with hand blender to break down)
    1 small zucchini, sliced into half moons and salted for 10-30 minutes to release excess water
    1/2 lb. Monterey Jack or Pepper Jack Cheese, grated
    6 Eggs
    8oz sour cream

    Serves 4

    Preheat oven to 375 degrees.

    Mix chiles, corn, and zucchini in a bowl.

    Layer chile mix with the grated cheese in an buttered or greased 13x9x2 inch baking dish.

    Hatch Souffle
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Jon's Garden Salsa

    I began making my own hot sauce during Peace Corps - peppers were plentiful, but good, non-tabasco-style sauces were hard to find (and generally bad). It's always a big hit, but actually really easy to make.

    You can also see this recipe in a much more amusing flowchart form (PDF)

    Salsa and chips
    4
    Your rating: None Average: 4 (3 votes)

    Chicken Enchiladas

    After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

    Ingredients:
    Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
    Green chiles (hatch/anaheim chiles, canned works)
    1 Onion, chopped
    Flour tortillas
    Enchiladas Sauce (see below)
    Jack Cheese (Pepperjack, if you want a little kick)

    Make Enchilada Sauce
    Mix together:

    1/2 cup of you favorite salsa / hot sauce (use Salsa Verde for a "suizas" enchilada)
    1 cup sour cream

    Chicken Enchiladas - mixed
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Salsa Verde

    A good, staple salsa verde recipe that balances the tartness of the tomatillo with a nice char and some spice. Makes about 2 cups.

    • 8 medium tomatillos, husked, rinsed
    • 3-4 fresh chiles (a mixture of jalapenos and poblanos creates a nice flavor)
    • 8 unpeeled garlic cloves
    • 1 cup (packed) fresh cilantro
    • 1 small white onion, roughly chopped
    • Juice of 1 lime
    Verde Salsa
    3
    Your rating: None Average: 3 (2 votes)

    Fish Tacos

    A great, simple summer taco recipe

    Fish Taco
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Fresh Mango Salsa / Chutney

    This is a great fresh chutney that could go with most carribean or indian dishes. Vary the size of the mango chunks to taste.

    Mango Salsa
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Jerk Chicken

    4 chicken breasts (bone-in, with skin on is best)
    5 Tbsp Jamaican jerk seasoning (I recommend Grace or Walkerswood)
    1/4 cup extra olive oil
    2 cloves garlic, minced
    1 finely chopped scotch bonnet/habanero (optional)
    1 scallion, chopped
    1 tsp Jamaican allspice
    1/2 tsp smoked salt
    1/2 tsp thyme
    1/2 paprika,

    Marinate chicken in the jerk seasoning, garlic, and olive oil for at least 1 hour.

    Mix in the rest of the seasonings, reserving some scallion for a garnish

    Grill over high heat for 20-30 minutes, turning often, or broil in the oven using the guidance below:

    C.R.A.P.
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Seafood coconut rundown

    Classic Caribbean "rundown" stew - best served on rice with fried johnnycakes or "festival".

    1/2 lb salted or smoked mackerel, deboned and skinned (can also use mussels, or bite-sized mixed seafood). If using salted mackerel: rinse it, and then cover it with boiling water for ½ hour to extract some of the salt.
    2 cans of coconut milk
    ½ yellow onion
    5 cloves garlic
    3 stalks chopped scallion
    2 diced plummy (roma) tomatoes
    1 habanero pepper sliced
    ½ cup cubed pumpkin / butternut squash (optional)
    1/2 cup white wine (optional)
    Ground black pepper
    Thyme
    Cooking oil for sautéing

    Mackerel rundown with johnny cakes
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Gallo Pinto

    Gallo Pinto is a stable Nicaraguan dish of rice and beans. It goes great with carne asada for dinner, or with fried plantains and cheese for a hearty breakfast.

    Makes a lot. Halve for a more reasonable yield.

    • 2 cups small "centroamerica" red beans.
    • 1 small or medium onion
    • 3 cups (700 ml) chicken broth (could sub in vegetable broth to make it vegetarian)
    • 2 cups (350 ml) precocido / parbroiled white rice
    • ½ teaspoon (2.5 ml) salt
    • 1 Tablespoon (15 ml) vegetable oil 1-3 Tablespoon oil to fry the Gallo Pinto
    Gallo Pinto
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Jamaican Rice and Peas

    2 cans dark red kidney beans
    1 can coconut milk
    3 cups water or broth
    2 cups rice
    1 scotch bonnet or habanero pepper, whole
    4 T butter
    salt, pepper and thyme

    In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.

    Rice and Peas
    4
    Your rating: None Average: 4 (2 votes)

    Jamaican Coconut Soup

    Inspired by a soup served at Hotel Mockingbird Hill, Jamaica, which is captured here and here.

    Serves 4-6 as a side

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  • 2 cups vegetable broth
  • 2 cans (28oz) coconut milk (milk of two dried coconuts)
  • 2 tbsp butter or coconut oil for frying
  • 8 cloves garlic, sliced
  • 1/2 medium white onion
  • 1 sprig of thyme
  • 1 tsp salt
  • Coconut soup
    4
    Your rating: None Average: 4 (1 vote)

    Venezuelan Chicken caldo

    Turkey Carcass Soup V.2 - Venezuelan "Chicken" caldo

    I was making turkey carcass soup (http://audreyandjon.com/recipes/turkey-carcass-soup) and it ran away from me into a soup styled after the fantastic caldos de pollo I had in Merida, Venezuela. Here's a discussion of Spanish Caldos. Venezuela is not big on spicy foods, so I concentrated on savory spicing and the broth itself.

    1 liter turkey broth/soup with ~ 1 cup of turkey meat. It's best if there's still some turkey fat included.
    1 can diced tomato

    Venezuelan Caldo
    2
    Your rating: None Average: 2 (1 vote)

    Tortilla Soup

    6 tablespoons cooking oil
    8+ 6-inch corn or flour tortillas, halved and cut crosswise into 1/4-inch strips
    2 onions, chopped
    6 large cloves garlic, smashed
    1 tablespoon paprika
    5+ tablespoons ground cumin
    4 tablespoons chili powder
    2 teaspoons cayenne pepper
    1 1/2 quarts canned low-sodium chicken broth or homemade stock
    3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
    2 bay leaves
    2 1/2 teaspoons salt
    1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro

    Tortilla Soup
    4
    Your rating: None Average: 4 (2 votes)

    Arepa

    The Arepa is the Venezuelan staple, and their version of meat-in-bread. They're very filling, if hard to get the flour for. Online, Amigo Foods offers it (Harina P.A.N.), and often you can find it at more Latin-oriented groceries (Austin: Fiesta almost always has it. In DC, I've found it at La Casa Latina on Georgia near Piney Branch and at Caribbean Market II on New Hampshire near Takoma Park)

    Arepas
    3
    Your rating: None Average: 3 (1 vote)

    Pupusas

    SALVADORAN PUPUSAS By Graciela Fortin-Magana

    Preparing the dough
    There are different brands of tortilla flour to make the dough. MASECA, which can be found in most large supermarkets in the international section, is one of them but there are others. Follow the instructions on the bag and make as much dough as needed. Once the dough has been prepared set it aside while you prepare the filling.

    Three Fillings
    CHEESE
    3 cups of shredded cheese (use hard and cream cheese mixed together; you can mix frying cheese, mozzarella and ricotta)
    3 or 4 tablespoons of heavy cream

    3
    Your rating: None Average: 3 (1 vote)

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