Collection of the ‘latin american’ Category
Spring pea soup with lime crema, chicken breasts poached in red wine and star anise and five spice fingerlings
Arroz con pollo in this area is a regional, classic dish and I truly love it. This is another take on this area staple, with Japonica rice (a black and mahogany rice) with saffron infused white beans and grilled chicken. It has very few ingredients, and other than the time it takes for the rice to cook itself, it’s a very simple dish. You can find this rice at most gourmet markets and health stores.
This is a pork dish I developed a year or two ago for a potential restaurant menu. The plantain really sweetens and softens while it cooks, lending a complimentary flavor to the pork. Yes, I use Jasmine rice. I hate clumpy, gummy rice and I get the best results with Jasmine. It takes about 15 minutes to make the rice. This meal usually takes me about 45 minutes to cook and the pork comes out perfectly tender, juicy and flavorful.
Datil peppers arrived in Florida around 1777 when the Minorcans arrived in St. Augustine. While the pepper is related to other members of the capsicum family, it is very unique in flavor. It is as hot as a Habanero but also has a fruity quality. I’ve never tasted another pepper like it. They are very hard to obtain, but you can buy seeds for them. They are now almost exclusively grown in Florida in the St. Augustine area.
In a 9×13 baking dish, add the green beans and mushrooms, mixing to combine. Add the sauce. Bake for 45 minutes. 5 minutes before removing from the oven, add the onions on top. Serve.
I don’t know about you, but I tire of the same old chowders and bisques. Here’s one I came up with that doesn’t require cooking (it’s served cold) and you can make it in minutes. The smoked paprika gives it a unique flavor. Be sure to use good quality sea salt for this. It makes a difference.