Published by mel on February 17, 2010 in entree and recipe.
Yeah – I have no business whatsoever calling this Chicken Cordon Bleu. It’s more like Spanish-style stuffed chicken breasts wrapped in ham and cheese. But that’s not the most eye-catching title. Whatever you call them, these chicken breasts are pretty amazing. Also, pretty simple to make.
Just butterfly some chicken breasts and stuff them with spicy Spanish chorizo and Piquillo peppers (roasted red peppers work too). Close them up, wrap them in ham and cover with a slice of provolone cheese and a sprinkle of smoked paprika. Into the oven for a bit, and out comes a one of the best chicken dishes I’ve ever made.
Tom says that only a Cuban would come up with the idea of chicken stuffed and wrapped in pork. And he’s kind of right – we do think pork makes everything taste better. (Sorry vegetarians!)
Continue reading ‘Chicken Cordon Bleu (but with chorizo & piquillos)’
Published by mel on October 6, 2009 in breakfast, entree, recipe and sides & bites.
On the rare occasion that I go out for brunch or breakfast, it’s not the French Toast or Pancakes that grab my attention, It’s the salty, starchy stuff. The eggs and omelets, the hash browns and tater tots, the hot sauce. If I see a “skillet” type thing on the menu, I’m probably ordering it. There’s nothing more satisfying than browned and crisp potatoes, smoky bacon and some eggs.
So, when I found myself wondering what to make with the random ingredients leftover from the week – poblano peppers, a potato, some eggs and not much else – breakfast-style stuffed peppers came to mind. No matter that it was 3pm on a Sunday afternoon, I love breakfast any time of day. I sauteed some peppered bacon until crisp, then cooked onions and potatoes in the bacon drippings. Toss everything together with some black beans, stuff into peppers, top with grated Cotija cheese and bake.
The peppers roast in the oven while the potatoes, bacon and cheese brown perfectly into a salty, crisp crust. Top with a poached egg (not pictured), and you’ve got the breakfast (or dinner) of champions.
Continue reading ‘Bacon, Potato & Black Bean Stuffed Poblano Peppers’
Published by mel on July 14, 2009 in entree and recipe.
Although I wish I could, I can’t take credit for this idea. My co-worker Omar was telling me about how he loves his mom’s Puerto Rican cooking and somehow we got on the subject of plantains. Because when a Cuban and Puerto Rican are talking about food, you somehow always end up on the subject of plantains, you know?
Omar explained how his mom makes a very delicious Plantain Pastelón, or plantain casserole. As soon as I heard those magical words – Plantain Casserole – I knew I had to make it as soon as possible! Ripe plantains are like nothing else. They’re sweet and starchy, like a tropical-flavored sweet potato. They mash up well and I knew they’d make the perfect base for a casserole.
I baked some ripe plantains and topped them with chicken sauteed with onions, peppers and garlic. And because this is a Latin American casserole, I threw in some beans. Finally, a casserole wouldn’t be a casserole without cheese on top. When it came out of the oven, it was gorgeous. Exactly what I was hoping for with it’s browned, crisp edges and melted cheesy crust. So, next time you see that big pile of ugly-looking plantains, grab a few for this casserole. You will thank me!
Continue reading ‘Cheesy Chicken & Plantain Casserole’
Published by mel on June 18, 2009 in recipe and sides & bites.
Ah, summer! Let me tell you, it’s hot down here. Really hot. Humidly, stiflingly, ridiculously hot. Still, despite the absurd heat, I love the summer because it means all-day stints at the beach. We get there early and set up tents, chairs and umbrellas. We haul out coolers full of beer and soda. Everyone brings tons of food, which we load up on plates and float in the ocean. In the afternoon, I usually nap under the shade of the umbrella. Beach days are perfect days.
And this grilled red pepper salsa is perfect beach food. It’s bright and sunny, a little spicy and very refreshing. I also love that subtle char flavor that the grilled peppers give it. Though it’s great with the standard corn tortillas chips, it’s also makes a delicious condiment for grilled chicken or pork chops. This time, my salsa made brightened up some melty bean quesadillas with sliced avocado.
Summer officially begins on Sunday. Welcome it with open arms, chips and salsa and a chilly bottle of beer.
Continue reading ‘Grilled Red Pepper Salsa’
Published by mel on June 2, 2009 in entree, recipe and sides & bites.
I’ve been indulging a little too often recently. Ever since we kicked the summer off, it’s been non-stop on the grill with steaks, burgers, BBQ chicken and ribs. And if you’re having BBQ, you’re probably having a beer or two. While I’ve loved every minute of grillin’ and chillin’, I find myself in need of some superhealthy food this week to counteract my weekend splurging.
So, Sunday found me in my usual pose: sprawled out on a beach chair, reading the latest Gourmet magazine. I instantly bookmarked something they called Multigrain salad. Full of fresh vegetables and whole grains, I knew I would need that salad this week.
I tossed Spelt (a type of wheat berry) with diced peppers, carrots, cucumber and fresh herbs. A simple vinaigrette makes this a healthy, hearty and very tasty salad. If spelt sounds scary to you, substitute any other grain, or a combination of grains. Some suggestions: brown rice, wild rice, wheat berries, farro, spelt, or even whole wheat couscous or cooked bulgur wheat if you’re short on time.
This salad definitely hit the spot for me. The perfect cure for my overindulgent weekend.
Continue reading ‘Confetti Grain Salad’
Published by mel on November 17, 2008 in entree and recipe.
Aside from devouring my dinner last night, I really had nothing to do with this recipe. It’s my mom’s famous Spanish-style Empanada that she makes once a year for my dad’s birthday. He has proclaimed his undying love for Spanish-style Empanada and ordered it in every city in Spain when we were visiting. But I digress…
Unlike the more common South American and Latin American Empanadas, Spanish empanadas are baked like a chicken pot pie in a casserole dish and cut into squares for serving. Wikipedia says they’re usually filled with tuna, beef or chicken. My mom’s is made with chicken stewed with piquillo peppers, ham, onions, tomatoes, olives and chorizo. (Can you say yum?)
The thing that makes this Empanada different, is its slightly sweet crust. Instead of a simple tart or pastry shell, my mom makes a sweet, crumbly dough that contrasts nicely with the savory chicken filling. If you like a sweet/savory contrast, this dish is for you. Like a casserole, it’s a perfect make-ahead meal. Just pop it in the oven when your guests arrive and you’ve got an impressive, bubbling Empanada to warm you up on a cool evening.
I’m glad my mom finally wrote out the recipe for me. It’s one of those dishes that gets a rave review every time she makes it, and it’s time to share the love.
Continue reading ‘Mom’s Chicken Chorizo Spanish Empanada’
Published by mel on October 3, 2008 in entree and recipe.
Ropa Vieja can always make you feel better. Especially if you scoop it straight from the pot with a crisp soda cracker or crusty piece of Cuban bread while no one is looking. It’s warm and meaty and you can sop it up with bread, which places it firmly in the Comfort Food category. Just like her Arroz con Pollo, my mom’s Ropa Vieja is the best I’ve ever tasted. It’s still the dish she makes for my brother when he’s home, and the dish for which I’ll forever steal the leftovers.
Ropa Vieja literally translates out to “Old Clothes”. Doesn’t sound very appetizing, does it? But nothing is better than shredded flank steak stewed with peppers, garlic, tomato, tons of onions and ladled over white rice. Some people add all kinds of spices and seasonings, but I like to err on the side of simplicity. The result is bold, tangy, beefy and super delicious.
Ropa Vieja is perfect for a homey Sunday Supper during the Fall or Winter. But be warned that post-meal naps are pretty much required.
Continue reading ‘Cuban Comfort Food: Ropa Vieja’
Published by mel on June 11, 2008 in entree and recipe.
Ah, stuffed peppers. They’re so good! They’re especially good when stuffed with spicy, Andouille chicken sausage, corn and brown rice. It’s a delicious little package of protein, vegetables and whole grains.
I’ve made stuffed peppers before, but had never used poblano peppers because the ones at my grocery store are usually sad dried up, dusty-looking things. I found some fresh, shiny ones this week and then spotted some freshly made Andouille sausages in the meat case and knew they’d be perfect for each other.
The stuffed poblanos were topped with Cotija cheese, baked and served alongside a lime-spiked watercress and cilantro salad. I could probably eat these every day and be happy. I’m sure Tom wouldn’t mind. In fact, he’d probably love it. Next time, I want to try a breakfast version stuffed with scrambled eggs, diced potatoes and onion (maybe bacon)…a perfect brunch!
Continue reading ‘andouille-stuffed poblano peppers’
Published by mel on May 19, 2008 in entree and recipe.
My mom is famous for her Arroz con Pollo. Down here, everyone’s mom knows how to make Arroz con Pollo, but my mom’s is the undisputed best ever. There are millions of ways to make this dish, with each country and region laying claim to a different “authentic” variety.
Every Arroz con Pollo starts out with a basic sofrito of diced onions, garlic, bell pepper and spices sauteed in olive oil. Some people make their dish the traditional Spanish way where the rice ends up a bit dry and fluffy. I hate this version. My mom makes hers in the Puerto Rican style, which is very creamy and a bit soupy. Like a Latin risotto. Her secret ingredient? She adds a beer to the pot just before cooking the rice. It plumps the rice up and adds a nice zing to the pot. This recipe reveals her other secret tricks, such as soaking the rice in warm saffron water. I hope she won’t mind.
Arroz con Pollo is the Latin American version of meatloaf. Or pot roast. Or mac & cheese. Everyone’s got a recipe and everyone swears that theirs is the most authentic and the most delicious. Well, they’re wrong. My mom’s recipe is the most delicious. It just is. If you don’t believe me, try it for yourself.
Continue reading ‘mom’s arroz con pollo (chicken & rice)’
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