Category: Flavorful Foods

Filetes De Chillo In Salsa

Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you.

Filetes De Chillo in Salsa (Puerto Rican Fish Fillets)

Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Puerto Rican

Equipment

  • Baking Dish
  • Frying pan or skillet.

Ingredients
  

  • 4-6 Fillets White fish-like cod, haddock, or chilean sea bass. ~1.5 – 2 lbs. try to make sure they are of equal thickness. the thicker the better. Captain's cut cod works well.
  • 1/4 Cup Beer–try to use a regular style vs a light
  • 1/4 Cup Dry white wine
  • 1 TBSP Butter-we always use unsalted when cooking
  • 3 Cloves Garlic-crushed n diced
  • 1 TBSP Fresh Lime juice
  • 3 TBSP Vegetable oil
  • 1 TSP Oregano–dried
  • 1 Onion-sliced
  • 1/3-1/2 Green bell pepper chopped
  • 1 TBSP Tomato paste
  • 3/4 Cup Chicken Stock–unsalted or low sodium

Instructions
 

  • Pre-heat oven to 350F
  • Make sure fish is clear of any bones. Lay into a single layer in the baking dish. Dot fillets with butter.
  • Add beer, lime juice and 1 clove of garlic
  • Bake approximately 30 minutes. I'd start checking it around 20 or so. No one liked overcooked fish.
  • Heat oil in frying pan until it's about to smoke. Add in onion, rest of the garlic, oregano and bell pepper. Saute until the onion is tender. 3-5 minutes.
  • Add in reminding ingredients, continue cooking for about 12-15 minutes.
  • When fish is done to your liking, remove from the oven and gently place into the sauce and cook over medium-low heat until the fish is hot and the sauce flavors the fish.
  • Serve with Rice, red beans, caribbean style coleslaw.

Notes

https://www.africanbites.com/caribbean-cole-slaw/
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mikeshannLeave a comment

Friday Night Cocktails: Virtual Cuban Vacation

Jacques Pépin’s Cuban Black Bean Soup
Authentic Cuban recipe
Check out this recipe
Cuban Mojito
The most popular Cuban highball is made with white rum, lime juice, simple syrup, club soda and a sprig of mint.
Check out this recipe
Cuban Mojito

Shannon FreiseLeave a comment

Cuban Black Bean Soup

Jacques Pépin’s Cuban Black Bean Soup

Authentic Cuban recipe
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Course anytime
Cuisine Cuban
Servings 12

Equipment

  • 6 quart Soup pot
  • Blender, food processor or immersion blender.

Ingredients
  

  • 1 LB Black beans-dry
  • 2 Quarts Water
  • 1-1 1/2 Quarts Chicken Stock-we use unsalted
  • 1/2 Cup Rice–white, jasmine, brown. Your choice
  • 1/2 TSP Cumin
  • 1/2 TSP Chili powder
  • 1 TSP Coarse Salt Use less if using table salt.
  • 1 Bunch Cilantro stems/bottoms–Chopped You can not use this if you don't like cilantro, or use LESS.
  • 1-1 1/2 Cups Salsa-I'm using a fresh medium heat You can use canned tomatoes if you don't want to use salsa.
  • 5-6 Cloves Garlic, rough chopped
  • 1 Cup Leeks-chopped–about 1 cup
  • 2 Cups Onion-rough chopped
  • TOPPINGS Sliced banana,Diced sweet onions, fresh Cilantro (from the stems). A dash of vinegar if you want a little acid. diced hard-boiled egg, dash of tabasco, a dash of olive oil. Optional toppings. Use what you want of these.

Instructions
 

  • Pour beans onto a baking sheet to look for stones, etc. Put beans in a strainer and rinse them well with water. Put beans into your cooking pot.
  • Add two quarts of water and 1 quart of chicken stock, cumin powder, chili powder, Stir and bring to a fast boil. Cover and lower heat to low, cook for approximately 1 1/2 hours.
  • Remove lid, add chopped cilantro stems, salsa, garlic, leeks, onion.
    You might need to add more chicken stock or water if it appears TOO thick. 1, 1 1/2 cups. You don't want it to be THICK. Add a pinch of salt, bring this all to a boil. Lower heat to LOW, cover and let cook about an hour. Beans should be completely cooked by now. If not cook a little more but watch so you don't overcook them. Otherwise you'll have mush.
  • Using your blender or food processor take about 2 cups of your soup and blend it until creamy.
    Or if you are using an immersion tool, insert into soup and pulse (on/off) blend for 5-10 seconds to add a creaminess to the soup. You don't want to overdo it though.
  • It's ready. Ladle into your bowls. Top with you choice of any or all of these. Mix it up, try something new.
    Sliced banana,
    Diced sweet onions
    Fresh Cilantro (from the stems)
    A dash of vinegar if you want a little acid.
    Diced hard-boiled egg
    Dash of tabasco
    Dash of Olive oil

Video

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Shannon FreiseLeave a comment

Friday Night Cocktails: Virtual Jamaican Vacation

Jamaican Jerk Chicken
Pretty close to the real deal without leaving home.
Check out this recipe
Mai Tai
This classic Tiki cocktail is a Caribbean Island favorite. Jamaican rum and orgeat elevate this beyond your standard daiquiri. This recipe uses rhum shrubb and is served over crushed ice to tone down the sweetness.
Check out this recipe
Orgeat
Pronounced or-zhaat, with a Z like Zsa Zsa Gabor. This sweet syrup is made from almonds, sugar and rose water is a key ingredient in the Mai Tai.
Check out this recipe
Toasted Almond Milk
Fresh almond milk is very easy to make without any of the additives found in the carton.
Check out this recipe

Shannon FreiseLeave a comment

Jamaican Jerk Chicken

Jamaican Jerk Chicken

Pretty close to the real deal without leaving home.
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Prep Time 30 minutes
Cook Time 25 minutes
Marinade 6 hours
Course Main Course
Cuisine Jamaican
Servings 5

Equipment

  • Food processor or blender
  • 1 shallow dish that will hold the chicken and marinade.
  • Grill
  • Gloves to handle the peppers. Trust me you need them for the peppers and to massage the marinade into the chicken.

Ingredients
  

  • 1 TBSP Vegetable Oil–not Olive oil I use either Canola or Avocado Oil
  • 1 TBSP Brown sugar or honey
  • 1/2 Cup Soy sauce We use low sodium, and add a 1/4 tsp additional
  • 1 TSP Coarse Salt
  • 1 TSP Freshly grated nutmeg
  • 1 TSP Dried thyme, crumbled to release the oils
  • 1 TBSP Fresh ground black pepper
  • 1 TBSP Allspice berries, coarsely ground I use a mortar n pestle
  • 1 TBSP Five-spice powder there are recipes on line if you want to make your own. I made mine own.
  • 2 Cloves Garlic
  • 2 Scotch Bonnet chiles, chopped You can use a habanero- i removed the seeds from one, left them in the other. WEAR GLOVES WHEN HANDLING THESE PEPPERS ALWAYS.
  • 3 Medium Scallions, chopped
  • 1 Medium Onion, coarsely chopped
  • 3-4 LBS Chicken, quartered You can legs, thighs or breasts if you choose

Instructions
 

  • Combine onion, scallions, chiles, garlic, five-spice, allspice, pepper, thyme, nutmeg,and salt in your food processor/blender. Process until a coarse paste like consistency. While the blender is running on low, add in the soy sauce and oil slowly. It should be coarse, not pureed.
  • Pour the mixture into a large, shallow dish, add the chicken and coat evenly. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding. If you want a little extra flavor, try to rub some of the marinate under the skin but be careful to not tear or rip the skin.
  • NOTE: If you are using boneless chicken, limit the time to 6 hours.
  • Remove from the refrigerator and allow to sit for 30 minutes or until room temperature.
  • Depending on your grill, you'll want to have it ready to go when the chicken reaches room temperature. You want to grill the chicken over a medium hot fire until well browned and cooked through. Cover while cooking to get a more smokey flavor. Transfer to your serving dish when done

Notes

What to Serve with Jerk Chicken

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mikeshannLeave a comment

Roasted Peruvian Chicken with a Cilantro Green Sauce

Oven-Roasted Peruvian Chicken with a Cilantro Green Sauce

A simple chicken dish packed with great favors.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Rest Time 20 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine South American
Servings 4

Equipment

  • Blender/Vitamax
  • Mixing bowl
  • Small wooden spoon
  • Baking pan with rack

Ingredients
  

  • 1 2-5 LB Whole chicken–Bell and Evans, Organic, etc Buy good chicken if you can.
  • 2 Tsp Sugar
  • 1 Tsp Oregano-dried
  • 1 TBSP Cumin
  • 1 TSP Black pepper
  • 1 TSP Smoked Paprika
  • 1 TSP Paprika USE TWO if you don't have smoked paprika.
  • 1 TBSP Coarse salt
  • 4-5 Large Cloves of garlic–bigger chicken, more garlic
  • 1/4 Fresh Lime juice
  • 3 TBSP EV Olve Oil I buy California Olive Oils.

For the Sauce

  • 2-3 Large Jalapeno's, washed, partilly seeded. Less seeds, less heat. Give a rough chop.
  • 3/4-1 Cup Fresh Cilantro, washed, trimmed, packed, rough chop.
  • 2 Large Garlic cloves
  • 1 1/8 TBSP Fresh Lime juice
  • 1/8 TSP Black pepper-coarse ground
  • 1/3 Cup Sour cream We prefer mayo.
  • 1/2 TSP Coarse salt
  • 2 TBSP EV Olive Oil
  • 1/2 Cup Mayonaise Use a good brand.

Instructions
 

Chicken

  • Please combine all the ingredeiant, except the chicken into a blender or food-processor and blend until smooth. Pour into a bowl.
  • Prepare chicken, remove any giblets, dry off and gently, with the breast side facing upward, begin working some of the marinate under the skin (be careful not to rip/tear the skin.) You want to work that under the skin as much as you can, getting the legs, thigh area, breast, etc.
  • Tie or truss the chicken legs as best as you can to hold them together and help keep the marinade under the skin. Spoon any remaining marinade over the chicken.
  • Cover and refrigerate overnight or at least 12 hours.
  • Remove chicken from the refrigerator and uncover.
  • Set oven rack to the middle of the oven, pre-heat oven to 425F. Lay chicken onto a roasting pan with a rack so the drippings are collected in the pan.
  • Once the oven is at temp, put the chicken in and roast for about 20 minutes. You want the skin to be golden-brown. Once you're there, turn the temp down to 375F and finish cooking until done. Check the chicken about every 20 minutes or so. If it's browning too quickly, tent some foil over it. It should take about an hour to 1 hour 10 minutes or so to finish. Use your temperature gauge to determine internal temp. You are looking for 160-165F. Juices should run clear from the thigh/leg area.
  • Once done, remove from the oven, drain out any juices, and place on a carving plate. Tent with foil to rest for about 20 minutes.
  • While the chicken is resting. Congratulate yourself with a drink of your choice whether it be water, seltzer or something else. Take the break. Cooking should be fun.
  • For the sauce, combine everything except the olive oil, into a blender.
  • Once the sauce is smooth, turn it down to low and very slowly pour in the olive oil through the top of the blender. Pour into a bowl, cover and refrigerate until ready to serve.
  • Once the chicken has rested for ~20 minutes, you can carve. Serve with a green sauce over it. This dish goes well with rice, mashed potatoes, beans and rice or roasted vegetables.

Video

Notes

This recipe is a combination of other recipes and my own additions. 
Tried this recipe?Let us know how it was!

mikeshannLeave a comment