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Posted on » by Dino » Theme:

Chicken Satay with Peanut Sauce

Notes

Recipe taken from Damn Delicious.

Ingredients

  • ¼ cup coconut milk
  • 2 tablespoons reduced sodium soy sauce
  • 2 ½ teaspoons yellow curry powder
  • 1 ½ teaspoons turmeric
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon canola oil
  • Kosher salt and freshly ground black pepper, to taste

For the Peanut Sauce

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger

Directions

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2–3 tablespoons water until desired consistency is reached; set aside.
  2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
  3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165°F, about 12–15 minutes.
  7. Serve immediately with peanut sauce.
Posted on » by Dino » Theme:

Cheese-Stuffed Arepas

Notes

Recipe taken from FoodNetwork.com

Ingredients

  • Kosher salt 
  • 2 cups pre-cooked white corn meal, such as P.A.N.
  • 4 ounces part-skim mozzarella, cut into 8 cubes
  • ¼ cup vegetable oil, or as needed

Directions

  1. Position a rack in the center of the oven and preheat to 350°F.
  2. Stir together 2 ½ cups lukewarm water and 1 ½ teaspoons salt in a large bowl.
  3. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
  4. Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and ¼-inch-thick.
  5. Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and ½-inch-thick (see Cook’s Note).
  6. Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side, making sure the oil is hot for each batch (this actually took 12 minutes per side!).
  7. Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.

Posted on » by Dino » Theme:

Pernil & Chicharón

Notes

Recipe taken from Anova Culinary

Ingredients

  • One 10-lb bone-in “Picnic Cut” pork shoulder
  • 10 cloves garlic
  • 3 Tbsp Goya Adobo seasoning
  • 4 packets Goya Sazón seasoning (We chose one with annatto for coloring)

Directions

Preparation & Cooking Steps

  1. Rinse pork shoulder and pat dry with paper towels. Place on clean surface with skin facing up.
  2. If pork shoulder is too large to fit in a single bag, consider cutting it in two pieces using a cleaver and some force. Likewise, you could remove the bones and cut into smaller pieces but we left the bones in for maximum flavor.
  3. Peel garlic cloves and cut into quarters.
  4. With a sharp knife, cut slits through the skin into the meat below. Insert a garlic sliver into each slit (on the areas closest to the bone, you may need to insert the garlic pieces laterally under the skin).
  5. In a bowl, mix together the Adobo and Sazón powders.
  6. Rub the seasoning mixture into all surfaces of the meat.

  7. Place meat in plastic bag and remove air using vacuum sealer or water-displacement method; insure bag is sealed tightly.
  8. Cook at 165°F for 24–27 hours.

Finishing Steps

  1. Remove pork from bag and place in a shallow pan with the skin facing up. If you left the bones in you can remove them at this point.
  2. Pour juices from the bag into the pan around the meat.
  3. Broil on high heat until skin is well-darkened and crispy, about 15 minutes. Watch out for the skin and fat popping- this is normal!
  4. Remove bone and slice or shred meat. Pour pan juices over meat.