PINTO BEAN SOUP WITH GRILLED SMOKED KIELBASA

 

PINTO BEAN SOUP WITH GRILLED SMOKED KIELBASA

 

PORTIONS: 6

 

INGREDIENTS

1 lb. dry pinto beans

1 tbsp. olive oil

1 minced garlic clove

1 medium size onion, diced

2/3 cup red pepper, diced

½ cup carrots, diced

1 cup butternut squash, peeled and diced

1 sweet potato, peeled and diced

13 oz. smoked kielbasa, sliced

5 cups chicken broth or water with 2 chicken bouillon

1½ tsp. salt

1 tsp, fresh thyme leaves

1 tsp. fresh oregano leaves

1 tbsp. basil leaves cut in threads

1 bay leaf

 

PREPARATION

Check the beans for stones or other debris.

Place the beans in a pot, covered with plenty cold water. Leave them soaking overnight for about 8 hours.

Next day, drain the beans, wash them and pour in 5 cups chicken broth or water with chicken bouillon. Bring the liquid to a boil, lower the heat and cook at moderate temperature for about 1 hour or until beans are soft. Let it rest.

In a large pot, heat the oil, sauté garlic and onions until lightly brown.

Add the rest of the vegetables, cover with a lid and sweat the vegetables until start browning a bit.

Add the beans with the liquid, salt and herbs. Bring the liquid to a boil, lower the temperature and cook for about 15 – 20 minutes.

Heat the top stove grill. Mark and cook kielbasa on both sides.

Serve the beans with the kielbasa on top.

PINTO BEAN SOUP WITH GRILLED SMOKED KIELBASA

 

PORTIONS: 6

 

INGREDIENTS

1 lb. dry pinto beans

1 tbsp. olive oil

1 minced garlic clove

1 medium size onion, diced

2/3 cup red pepper, diced

½ cup carrots, diced

1 cup butternut squash, peeled and diced

1 sweet potato, peeled and diced

13 oz. smoked kielbasa, sliced

5 cups chicken broth or water with 2 chicken bouillon

1½ tsp. salt

1 tsp, fresh thyme leaves

1 tsp. fresh oregano leaves

1 tbsp. basil leaves cut in threads

1 bay leaf

 

PREPARATION

Check the beans for stones or other debris.

Place the beans in a pot, covered with plenty cold water. Leave them soaking overnight for about 8 hours.

Next day, drain the beans, wash them and pour in 5 cups chicken broth or water with chicken bouillon. Bring the liquid to a boil, lower the heat and cook at moderate temperature for about 1 hour or until beans are soft. Let it rest.

In a large pot, heat the oil, sauté garlic and onions until lightly brown.

Add the rest of the vegetables, cover with a lid and sweat the vegetables until start browning a bit.

Add the beans with the liquid, salt and herbs. Bring the liquid to a boil, lower the temperature and cook for about 15 – 20 minutes.

Heat the top stove grill. Mark and cook kielbasa on both sides.

Serve the beans with the kielbasa on top.

ROASTED PORK SHOULDER AT GRANDPARENT'S DAY

ROASTED PORK SHOULDER AT GRAND PARENTS DAY

 

Sunday 9/13/2020 was grandparent’s day. Our family and grand kids were here at home and we had an excellent time. The weather was great too.

PORTIONS: 8

 

INGREDIENTS

11 lb. pork shoulder

2 beers

2 cups white wine

Your favorite smoking chips

 

ADOBO (SEASONING)

5 garlic cloves

½ cup chopped shallots

1 tsp. cumin powder

½ tsp. smoked paprika

¼ cup chopped cilantro

¼ cup fresh oregano

2 tbsp. wine vinegar

1½ tsp. salt

¼ tsp. ground black pepper

¼ cup olive oil

 

METHOD

Prepare the pork the day before cooking it.

Cut and measure all the recipe ingredients.

Put in a blender all the adobo ingredients and pure it.

Dry the pork with paper towels.

With a sharp knife cut the pork skin in squares.

With a steel sharpener make perforations in the meat (not the skin)

Insert a funnel in the perforations and squeeze 1/3 part adobo in.

Spread the rest of the adobo all over the pork shoulder, making sure to cover inside the skin cuts.

Refrigerate the pork until next day.

Next day remove the pork from the refrigerator 2 hours before cooking it.

Use a large baking container and pour in the beer and wine. Place on top a griddle and the pork shoulder.

Preheat the oven at 135° C / 325° F.

 Place the chips in a steel pan at the bottom of the oven.  Cook the pork shoulder for around 5 hours.

The minimal interior temperature should be around 155° F / 69° C.

Never let the pan liquid to dry out. Always keep about 2 cups liquid. Add pork broth, chicken broth, beer or wine. The higher the temperature, the softer the pork will be.

In the last 20 minutes, have the oven in low broiler to have a crunchy pork skin. Do not burn it.

Pour the pan juices in a fat separator.  You may use the natural juices or thick the juices in a pot with cornstarch dissolved in water.

You may serve the pork with rice, beans, mashed potatoes, vegetables and salads.

 

HOT DOGS A LO POBRE

HOT DOGS A LO POBRE

PORTIONS: 1

INGREDIENTS

2 large washed potatoes with skin, cut in batons

1 tbsp. rosemary leaves, chopped

1 hot dog, sliced

1 garlic clove, minced

½ red onion, cut in Julienne

¼ orange pepper, cut in Julienne

¼ green pepper, cut in Julienne

1 tsp. fresh hot pepper

1 egg

½ cup tomato sauce

1 tbsp. sliced scallions

Salt and pepper to taste

Garlic powder

METHOD

Dry the potatoes with paper towel and place them in a baking sheet pan.

Season the potatoes with rosemary, salt, pepper, garlic powder and olive oil. Mix well the potatoes and separate them on the baking pan.

Turn your broiler oven on and cook the potatoes until are crispy and golden brown.

Meanwhile, heat a frying pan with bit of olive oil and sauté garlic and onions together.

Add peppers, sliced hot doghot, pepper, season it with salt, pepper and sauté for 1 minute.

Heat up the tomato sauce.

Once potatoes are cooked, arrange in a serving dish.

Place the peppers with hot dog on top.

Cover with a fry egg and tomato sauce.

Sprinkle the top with scallions.

GARLIC AND ONION GRILLED PORK CHOPS. QUINOA WITH CAPERS AND OLIVES. ROASTED VEGETABLES

GARLIC AND ONION GRILLED PORK CHOP

QUINOA WITH CAPERS AND OLIVES

ROASTED VEGETABLES

GARLIC AND ONION GRILLED PORK CHOP

PORTIONS: 2

INGREDIENTS

2 pork chops. 6 oz. / 170 g each

1 tsp. olive oil

¼ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. ground black pepper

½ tsp. salt or to your taste

PREPARATION

Pat dry the pork chops with a paper towel.

In a bowl, mix the spices together and season the pork chops. Brush the pork chops with the olive oil and let it marinate for 1 hour at room temperature.

Heat up the griddle and brown the pork chops on both sides. Do not overcook.

QUINOA WITH CAPERS AND OLIVES

PORTIONS: 2

INGREDIENTS

½ cup 3 colors quinoa

½ tbsp. olive oil

1 garlic clove

¼ cup diced onions

1/3 cup diced celery

1/3 cup diced red pepper

1 cup water

½ tsp. salt

1 tbsp. capers

4 green pitted olives, chopped

1 tbsp. chopped cilantro

PREPARATION

Heat up the olive oil in a small pot and sauté the garlic, onions, celery and red pepper together.

Add water, salt and bring it to a boil.

Add quinoa and cook slowly until it absorbs the liquid.

Mix in the olives, capers, cilantro and serve.

ROASTED VEGETABLES

PORTIONS: 4

INGREDIENTS

1 eggplant diced

1 red pepper diced

½ green pepper diced

2 carrots sliced

1 small onion diced

2 tbsp. olive oil

1 tbsp. chopped fresh oregano

¼ tsp. ground black pepper

½ tsp. salt or to taste

PREPARATION

Preheat oven to 400°F / 204°C

In a bowl mix all the ingredients together.

Place the vegetables in a roasting pan and cook in the oven for 20 minutes, turn the vegetables with a spatula, finish cooking for another 20 minutes or until vegetables are roasted and soft. Do not overcook.

SERVE THE PORK CHOPS WITH QUINOA AND ROASTED VEGETABLES.

HONEY MUSTARD GLAZED RIBS. BEANS WITH SPAGHETTIS

HONEY MUSTARD GLAZED RIBS

PORTIONS: 2

INGREDIENTS

1 sparerib strip

Rib seasoning

Honey mustard glaze

RIB RUB SEASONING

½ tsp. cumin

½ tsp. ground black pepper

½ tsp. garlic powder

1 tsp. paprika

1½ ground fennel seeds

½ tsp. onion powder

1/2 tsp. ground coriander

1½ tsp. salt

1 tbsp. vegetable oil

HONEY MUSTARD GLAZE

HONEY MUSTARD GLAZE

¼ cup Dijon mustard

¼ cup brown sugar

¼ cup honey

1 tsp. soy sauce

In a bowl, mix the ingredients for the honey mustard glaze      

METHOD

In a bowl mix the 8 rub seasoning spices together and cover the rib all around.

Minutes before cooking brush the rib with the oil.

Preheat oven at 300° F.

In a baking sheet pan place a griddle and water at bottom.

Place the ribs on the griddle and cook in the oven turning the ribs every 20 minutes. Cook the ribs for about 2½ hours. Keep the sheet pan with liquid at all times. This will avoid the dripping of the ribs to smoke while falling on the hot sheet pan.  Use the drippings to baste the ribs while cooking.

When the rib is almost cook, coat with the honey glace and cook for about 7 more minutes.

BEANS WITH SPAGHETTIS

PORTIONS: 4

INGREDIENTS

12 oz. pinto beans

4½ cups water

2 tbsp. vegetable oil

2 minced garlic cloves

¾ cup diced onions

¾ cup butternut squash

1¼ cup diced cabbage or spinach

1 cube chicken bouillon without M.S.G.

1 tsp. salt

¼ tsp. black pepper

¼ tsp. cumin

½ tsp. paprika

¼ tsp. oregano

2 tbsp. chopped fresh basil leaves

3 oz. whole wheat spaghettis cut in 1/3

METHOD

Leave the pinto beans soaking in a pot with plenty water the night before.

Strain the beans and pour in 4½ cups water. Bring the water to a boil. Cover the pot and simmer for about 1 hour until beans are soft.

In a large pot heat the oil and cook at moderate heat, garlic, onions and butternut squash together, until lightly browned.

Add beans with the liquid, cabbage or spinach, chicken bouillon, salt, pepper, cumin, paprika, oregano and basil leaves. Bring the liquid to a boil and simmer for 10 minutes. Add pasta and cook for about 8 minutes until pasta is cooked.

SWEET AND SOUR CHINESE MEATBALLS

PORTIONS: 4 Total: 20 meatballs

INGREDIENTS FOR THE PORK SEASONING
1 lb. ground pork
¼ tsp. salt
½ tbsp. Soy sauce
½ tbsp. sesame oil
1 tsp. minced ginger
1 tsp. minced garlic
1 tbsp. chopped scallions
3 tsp. cornstarch
2 tbsp. water
Vegetable oil for frying

SWEET AND SOUR SAUCE
¼ cup ketchup
1½ cup pineapple juice
2 tsp. rice wine vinegar
3 tsp. cornstarch

METHOD
Add and chop all ingredients necessary for the recipe.
Mix together the 3 teaspoons of cornstarch with 2 tablespoons of water, then, slowly incorporate this mixture into the pork. Mix the pork with the rest of the ingredients. Make 20 meatballs and fry until are golden brown.
In a bowl stir the ingredients for the sauce. Heat a wok or frying pan and bring the sauce to a boil.
Add the meatballs to the sauce and coat it. Serve with rice and sprinkle with sliced scallions.

JAMAICAN PORK PATTIES

JAMAICAN PORK PATTIES

PORTIONS: 10

INGREDIENTS FOR THE PATTIES CRUST

4 cups all-purpose flour

½ tsp. baking powder

¼ tsp. turmeric or ½ tsp. curry powder

1½ tsp. salt

8 oz. shortening

1 cup ice water

METHOD

Mix flour with baking powder, turmeric or curry powder and salt.

Cut the shortening into the flour.

Add enough water to form a ball.

Divide the dough in 10 small dough balls. Sprinkle some flour on the preparation table. With a pastry roller extend the dough balls forming 10 circles.

INGREDIENTS

1 tbsp. vegetable oil

1 lb. ground pork

1 medium size diced yellow onion

3 minced garlic cloves

1 dry hot pepper

½ tsp. ground black pepper

½ tsp. dry thyme leaves. (Fresh is better)

½ tsp.  ground allspice

1 tsp. curry powder

1 tsp. paprika

½ tsp. chili powder

½ chicken bouillon without M.S.G.

½ tsp. salt

3/4 cup water

1/3 cup plain bread crumbs

1 beaten egg

10 Jamaican patties disks

METHOD

Heat the oil in a frying pan and brown the pork. Add and brown the onions together with the garlic.

At medium heat add dry hot pepper, ground black pepper, thyme leaves, ground allspice, curry powder, paprika, chili powder, chicken bouillon and salt. Cook the spices for a minute.

Stir in water and bread crumbs. The pork mixture should be moist not dry.

Let the mixture to cool off.

Place some of the pork mixture in the center of the disks.  Brush with the egg half of the circle. Fold over the other half and seal the patties pressing the sides with a fork. Brush the patties with beaten egg before placing them in oven.

Preheat the oven at 425° F. and bake the patties for about 35 minutes.

HONEY MUSTARD GLAZED RIBS BEANS WITH SPAGHETTIS

HONEY MUSTARD GLAZED RIBS

PORTIONS: 2

INGREDIENTS

1 sparerib strip

Rib seasoning

Honey mustard glaze

RIB RUB SEASONING

½ tsp. cumin

½ tsp. ground black pepper

½ tsp. garlic powder

1 tsp. paprika

1½ ground fennel seeds

½ tsp. onion powder

1/2 tsp. ground coriander

1½ tsp. salt

1 tbsp. vegetable oil

HONEY MUSTARD GLAZE

¼ cup Dijon mustard

¼ cup brown sugar

¼ cup honey

1 tsp. soy sauce

METHOD

In a bowl mix the 8 rub seasoning spices together and cover the rib all around.

Minutes before cooking brush the rib with the oil.

Preheat oven at 300° F.

In a baking sheet pan place a griddle and water at bottom.

Place the ribs on the griddle and cook in the oven turning the ribs every 20 minutes. Cook the ribs for about 2½ hours. Keep the sheet pan with liquid at all times. This will avoid the dripping of the ribs to smoke while falling on the hot sheet pan.  Use the drippings to baste the ribs while cooking.

When the rib is almost cook, coat with the honey glace and cook for about 7 more minutes.

BEANS WITH SPAGHETTIS

PORTIONS: 4

INGREDIENTS

12 oz. pinto beans

4½ cups water

2 tbsp. vegetable oil

2 minced garlic cloves

¾ cup diced onions

¾ cup butternut squash

1¼ cup diced cabbage or spinach

1 cube chicken bouillon without M.S.G.

1 tsp. salt

¼ tsp. black pepper

¼ tsp. cumin

½ tsp. paprika

¼ tsp. oregano

2 tbsp. chopped fresh basil leaves

3 oz. whole wheat spaghettis cut in 1/3

METHOD

Leave the pinto beans soaking in a pot with plenty water the night before.

Strain the beans and pour in 4½ cups water. Bring the water to a boil. Cover the pot and simmer for about 1 hour until beans are soft.

In a large pot heat the oil and cook at moderate heat, garlic, onions and butternut squash together, until lightly browned.

Add beans with the liquid, cabbage or spinach, chicken bouillon, salt, pepper, cumin, paprika, oregano and basil leaves. Bring the liquid to a boil and simmer for 10 minutes. Add pasta and cook for about 8 minutes until pasta is cooked.