Zucchini shitake sauté

Serves 4-6

2 large zucchini peeled and sliced julienne  about 1  1/2 -2 cups 

1 large yellow onion sliced julienne about 1 ½ cups

2 cups of chopped fresh shitake mushrooms sliced julienne

 3 large garlic cloves pureed

½ stick of unsalted butter

 ½ teaspoon chicken stock concentrated liquid chicken Bovril or 1 teaspoon of  Herb Ox chicken stock powder.

1 Tablespoon extra virgin olive oil (preferably Portuguese, Spanish or Lebanese)

Salt to taste

 

 Sautee garlic & zucchini in oil and butter. Add in onion, mushrooms, and sauté for 3 minutes. Add chicken stock, continue to sauté until all veggies are tender. Season with salt. Serve as a side  with grilled tuna steaks or teriyaki meat dishes.

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Red Kidney Bean Soup

 

Serves 4-6

2   15.5 oz cans of dark red kidney beans rinsed and drained

1 large yellow onion chopped( aprox 1 & 1/2 cups)

1-2 large garlic cloves pureed

Half stick of unsalted butter

Salt and fresh ground black pepper to taste

1 Tablespoon chopped flat leaf parsley

2-3 dashes of hot sauce( Parrot or Franks)

2 inches diced salt pork cut into cubes

3 bay leafs

2 teaspoons of sugar or honey

2 Herb- Ox chicken boullion cubes

1 ½ cups of milk

2 Tablespoons of deluxe cream sherry (preferrably Savory & James)

1 cup of cream or half and half

3 scallions white & green parts chopped for garnish 

2 tablespoons of cornstarch or arrow root powder blended with ¼ c of warm water

 

 

In a soup pan sautee salt pork on low to med heat till crispy. discard salt pork pieces. Add butter to fat drippings and sautee onion and garlic till translucent. Add in beans. On medium heat add in milk, cream, bay leafs, boullion cube, hot sauce, sugar, bring to a simmer. Add in sherry.

Add in cornstarch, stir until soup thickens. Correct seasoning (add salt).  Serve and top each bowl with chopped parsley, scallions and fresh ground pepper. great with a hunk of crusty buttered bread.

CAPE VERDIAN RICE AND BEANS

 

 

serves 6-8 as a side 

4 cups of cooked long grain white rice ( preferrably uncle bens converted)

1/2 cup each of hulled  frozen edamame or lima beans

1/4 cup each of cooked pigeon peas and black beans

1/2 cup fresh minced chopped kale or collard greens

1/2 cup of chopped red onion

  2-3 cloves fresh minced garlic

1 teaspoon of Bijol seasoning (turns rice yellow) may substitute  2 packets of Goya Sazon with achiote packets if Bijol is not available.

3 Tablespoons of extra virgin olive oil ( preferably Spanish or Portuguese oil )

 sea salt to taste

1/2  cup of chicken stock

 Sautee garlic and kale in olive oil til tender. Add in  beans, chicken stock,  bijol or sazon and mix in rice.  Add in onion, simmer  on low 7-10  minutes and add salt to taste.  

 

 

chipotle sunshine salsa

  This recipe serves 4 to 6  with your favorite tortilla chips.

 A quick fresh salsa for the summer. Popular with kids too! Great on scrambled eggs,  over rice and over meats. 

 4-5 roma plum tomatoes seeded & chopped

 1 Tablespoon fresh chopped cilantro

 1 small seeded minced fresh jalapeno (add the seeds if you want salsa hot)

¼ teaspoon sea salt

 ¼ teaspoon fresh ground black pepper to taste

 2 Tablespoon red onion chopped fine

 Juice of 1 juicing orange 

 juice of 2 limes

 1 teaspoonEl Yucateco chipotle sauce

 Blend all ingredients and let rest 15 minutes

Chipotle Orange bbq Sauce

 
This sauce is great slathered on almost anything. Its sweet , smokey, hint of tomato and orange with a splash of heat and loaded with flavor! It screams for Pork tenderloin, ribs, chops, pork or turkey tips, chicken, turkey meat loaf, shrimpies, grilled sweet potatoes snd steamed green beans. This sauce has sugar so that it will burn on high heat settings. Use low indirect heat cooking methods or apply sauce about 5 minutes before meats are done.

2 Tablespoons of El Yucateco chipotle sauce
½ can of a large( 12 oz) frozen orange juice concentrate
6 minced garlic cloves
3 Tablespoons sugar or agave or maple syrup
1 Tablespoon of Cointreau Orange liquir or Leroux triple sec (the only brands that will give you excellent results!)
1 small can (6 oz) tomatoe paste ( I prefer hunts)
1 1/2 cups water
1 Tablespoon and 1 teaspoon unsulphured molasses
¼ teaspoon sea-salt
½ teaspoon cumin powder

In a sauce pan stir and simmer ingredients for 10-15 minutes and reduce to about half volumn .Cool sauce and use like you would bbq sauce. This is smokey and rich tasting and not anything like commercial store bought stuff. You know what I mean that store bought stuff the flavor disappears after you cook with it.
Lasts about two weeks in refrigerator.

El Yucateco Chipotle Sauce

A Mexican chipotle hot sauce that delivers a heat and smoke flavor to your meal. Perfect addition to your favorite barbeque sauce recipe, salsa, dips and soups.

 

$5.99 at Dr Hot

Harissa

Harissa

Harissa is a medium-spiced condiment blended with hot peppers, tomato paste, cumin and garlic. France and Morrocco are especially known for their dishes served with harissa. The one featured is a tube from France. Harissa is bright orange and very colorfull. This is one of my favorite condiments! Perfect for lamb, beef kabobs, grilled vegetables such as eggplant, onions and as an accompaniment to cous-cous.

$4.99 at Dr Hot

Yukon Gold Boiled Potatoes with Chives & Parsley

2-3 lbs of Yukon Gold Potatoes peeled and cut
1 Tablespoon of sea-salt
1 Tablespoon of fresh chives minced fine
1 Tablespoon of chopped flat leaf parsley
3-4 Tablespoons of extra virgin olive oil
Fresh ground pepper to taste

Add salt to 5 cups of water, add potatoes, cover and boil for 20-23 minutes until fork tender. Drain. Place potatoes on serving platter, drizzle potatoes with olive oil, top with parsley and chives. Season with fresh ground pepper.

serves 4-6

Baked Asparagus Spears with Aged Parmigian Cheese

2 lbs of asparagus trimmed
3 Tablespoons of extra virgin olive oil
2 Tablespoons of shaved 4 year Parmigiano cheese
1 Tablespoon of chopped flat leaf parsley
salt & pepper

preheat oven to 375

Place asparagus  on foil lined tray. Drizzle and coat all asparagus with olive oil. Bake for 15 -18 minutes.

Remove from oven, place in serving dish.  Top asparagus with parmigiano cheese, parsley and a drizzle of olive oil. Season with salt & pepper.

serves 4-6

Pinot Noir Marinade For Lamb

This marinade does 5-8 lbs of lamb of your choice; 3-4 racks, butterflied leg, lamb chops or leg of lamb. I prefer New Zealand or Australian lamb for this recipe for its milder flavor.

In a processor blend the following ingredients for the marinade:

2 Tablespoons of prepared Dijon mustard.
1 Tablespoon of fresh rosemary
2 teaspoons of fresh ground black pepper
3/4 cup of Pinot Noir wine, plus extra for sipping while cooking!
1 teaspoon of aji moto seasoning (msg), or Accent
1/2 teaspoon of sea-salt
½ teaspoon of Worcestershire sauce
Juice of one fresh lemon
¼ cup of extra virgin olive oil
5-7 cloves fresh garlic

Wash lamb under cold-water pat dry. Place meat in large 2.5 gallon resealable bag. Add marinade and coat meat, squeeze out air, and place in refrigerator for up to two days. Lamb can be cooked after 4- 5 hours of marinating.

Cook to desired doneness. We recommend serving with Harissa hot sauce from France and mint jelly. Lamb pairs well with red wines such as Zinfandel, Cabernet and Pinot Noir.

Serves 4-6