New! From the 2008 Metropolital cooking & Entertaining show
2 Chicken breasts split and thinly pounded
1 oz. extra virgin olive oil with achiote (Achiote optional)
Sabor to taste: Find recipe below
2 thin slices of queso blanco
2 Tbls. whole butter
2 oz. tequila (Preferably Patron)
1 lime
For the bruschetta:
4 large Roma tomatoes seeded and small diced
1/4 red onion small diced
2 large cloves of garlic minced
1/2 tsp. fresh basil chiffonade
1/4 tsp. Greek oregano chiffonade
1/2 tsp. fresh Cilantro fine chopped
1 oz. extra virgin olive oil with achiote (Achiote optional)
1/4 tsp. organic sugar
2 Tbls. Balsamic vinigar
Salt & Pepper to taste
Method: Combine all ingredients in a medium sized bowl and mix lightly. Season chicken with Sabor, Lime juice and extra virgin olive oil. Using a small grill pan, grill chicken till firm and fluids run clear cross marking as you go! In a small saute pan, on medium high heat, add butter and bruschetta. Season butter as it melts with a pinch of sabor. Deglase your grill pan with Tequila and flame. Add the chicken with the de-alcholized tequila to the saute pan with the bruschetta mixture and simmer for 2 min. Remove chicken and top with queso blanco. top with warm bruschetta sauce and enjoy!
Chefs note: Try this simple bruschetta cold over a fresh plantain chip! Caution: Remove grill pan from heat before deglazing!
Skill Level: Advanced
Pep Time: 10 min
Cook tome: 10 min
Makes: 2 portions
NEW Mofongo Trio
Chef Joshua Adam Garcia AKA-JAG
2 oz grilled shrimp roughly chopped
2 oz roast pork meat shredded
2 oz stewed beef meat minced
Recipes coming soon!
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2 oz Evoo red (Achiote oil)
3 green Plantains halved reserve 1 skin
3 cloves garlic smashed and minced.
1 onion thinly sliced, chopped and caramelized
3 slices of bacon cooked and chopped
2 cups Canola oil (for frying)
3 oz chiffonade fresh Culantro
1 Tsp fresh lime juice reserve 1 wedge for garnish
Salt and freshly cracked black pepper to taste
3 Roma tomatoes seeded and diced for garnish
Fresh cilantro chopped for garnish
Method
Heat your frying oil to 375 degrees, Peel and drop your plantains directly in to the hot oil for aprox 3 min or until slightly tender. remove and smash the plantains using the reserved skin to press them flat. Return to fryer and remove when the "Tostones" are slightly golden.
Chefs Note: You can enjoy this caribe specialty as is by seasoning the twice fried Plantains with salt, pepper and a nice drizzle of seasoned garlic oil. We call this dish "TOSTONES" Try JAG'IN them up with a little granulated garlic, fresh Greek oregano and Cayenne pepper.
While still hot, place plantains in a food processor and pulse till a chunky paste consistency is reached. Remove and place in a medium sized bowl. Season with salt and freshly cracked black pepper. Add 1 oz of Evoo Red, Culantro, Garlic, Bacon, caramelized Onion and lime juice. Mix well. Divide plantain mixture in to three equal parts, using three separate small Evoo oiled bowls, pressing mixture firmly to conform to it's inner shape. Add roast pork mixture to the top of first mold, grilled shrimp to the second and stewed beef to the third. Remove mixture by inverting using your finger to slide out the finished mold. arrange molds on a long plate side by side, drizzling with some Evoo red and garnishing with tomato, lime wedge and fresh cilantro. Grab your self a fork & a Malta then enjoy!
Yield: 1 serving
Prep time 10 mi
Cook time : About 10 min
Ease of preparation: intermediate
Latin Short Rib Bruscetta over Yuca Chips
Chef Joshua Adam Garcia AKA-JAG
2 Large Yuca skinned and thinly sliced on biased rinsed and towel dried (Using mandolin) Substitutions: Green plantains or Taro root
1 qt. canola oil for frying
2 T butter with 1 T Achiote oil for sautéing
1 rack beef short ribs halved
4 cloves Garlic crushed
1 bunch Culantro chopped
3 oz. White wine
1 Qt. Beef stock
1 T Ground Cumin
Salt and Pepper to taste
Sabor to taste
Garnish fresh chives
For the Bruscetta:
4 Roma Tomatoes seeded and small diced
2 Spicy Ajice peppers seeded and small diced
1 Red bell pepper seeded and small diced
2 cloves Garlic minced
1 small Shallot minced
2 T Achiote oil (Evoo Red)
Cilantro chopped
Fresh Thyme stemmed
1 T Sugar
The juice of one orange & ½ a lime
Salt and freshly cracked Black pepper to taste
Method: Combine all ingredients in a medium sized bowl and set at room temperature.
Sabor:
2 T Kosher Salt
1 t black Pepper
4 T granulated Garlic
¼ t dried Oregano
¼ t dried Basil
¼ t dried Thyme
¼ t ground Cumin
1/8 t ground Cayenne Pepper
Method: Combine all ingredients in a small bowel and reserve.
Main Method:
Season Short ribs with Sabor and brown over Medium/high heat in butter and Achiote oil. Remove from pan. Degrease, and add crushed garlic and Culantro. Sauté till fragrant (about 2 min) Deglaze with white wine. Add Beef stock, and cumin. Bring to a boil. Return beef short ribs to braising liquid, cover and reduce to a simmer. (1 hour or till fork tender) Remove Short ribs from Braising liquid and remove from bone. Julianne and place in a small bowl with some braising liquid to keep moist. Season with salt and pepper and set aside at room temperature. Fry Yuca slices till slightly golden and crisp. Set to side on a paper towel seasoning with a light pinch of Sabor. Top with a small amount of the reserved Latin Bruscetta and warm short rib Julianne. Garnish fresh chives.
Skill Level: Advanced
Pep Time: 30 min
Cook tome: 1 hour
Makes: About 20-30 hors D oeuvres?
JAGMAN baby back ribs
Chef Joshua Adam Garcia AKA-JAG
1 rack baby back pork ribs
For the rub
1/4 cup Spanish paprika
1/4 cup brown sugar
1/8 cup sabor
1 teaspoon chipotle powder
1 teaspoon onion powder
For the sauce
½ cup your favorite BBQ Sauce
1/8 cup beer
1 tablespoon butter
Method:
Bring your BBQ sauce, beer and butter to a light simmer in a sauce pan. Rub your ribs with some dry rub front and back. Bake for 1 hour at 400 degrees wrapped in aluminum foil with a splash of beer on the underside of the foil (maybe 4 ounces). Then uncovered another hour at 325 degrees basting every 15 min with simmered sauce to prevent over drying. Check to assure bones will release from meat with no trouble. Remove bones and slap on a hot grill basting again for aprox. 10 min. Remove from grill and allow resting 10 min before digging in. Chef’s note: Want to make your own sauce? Try this one . . . Its quick and simple!
Optional BBQ Sauce: Combine and simmer for 20 min
½ cup tomato ketchup
1/2 cup Beer
1/8 cup soy sauce
¼ cup dark brown sugar
2 tablespoons Lea & Perrins
½ onion minced
4 cloves garlic minced
1/8 teaspoon liquid smoke
Yield: 4 servings
Prep time 15 min
Cook Time: About 2 ½ hrs
Ease of preparation: intermediate
Chicken with Sake, garlic and fresh basil
Chef Joshua Adam Garcia AKA-JAG
6 oz. Chicken breast pounded
Pinch Sabor (See recipe above)
1 oz. Evoo Red
1 teaspoon butter
½ teaspoon Diced Shallot
2 cloves Sliced Garlic
3 oz. Japanese Sake
3 Tablespoons Cherry tomato Bruscetta (See recipe below)
1/8 teaspoon Light soysauce
1/8 teaspoon Siracha
Cherry Tomato Bruscetta:
4 oz. Cherry tomatoes sliced
¼ teaspoon dried oregano
4 leaves Chiffonade fresh basil
1 clove fresh garlic minced
¼ teaspoon sugar
2 tablespoons Extra virgin olive oil
Salt and pepper to taste
Chef’s Note: Combine all ingredients in a small bowel and enjoy over a nice piece of warm French bread.
Garnish: Fresh basil
Preheat stove top grill or BBQ to high heat
Method:
Begin by seasoning your pounded chicken breast with Evoo red and a heavy pinch of Sabor Italia. Begin grilling your chicken cross hatching as you go till fluids run clear. Preheat a sauté pan to medium high heat and add remaining ½ oz. Evoo red. Add shallots and sliced garlic sautéing lightly till Shallots are translucent and garlic is lightly toasted. Deglaze with 3 oz. Sake and reduce by 1/4. Add Cherry tomato bruscetta and continue to cook for 1 min. Finish sauce with butter and Siracha, stirring to incorporate. Cut chicken on the biased and toss in to finished sauce. Plate and garnish with fresh Basil. Serve immediately.
Yield: 1 serving
Prep time 10 mi
Cook time : About 10 min
Ease of preparation: intermediate
Pastita Normita
4 oz. Fettuccini dried
3 qt. Salted boiling water (For the pasta)
1 ½ oz. Evoo Red (reserve ½ oz. for garnish)
1 link of Spicy Italian sausage
½ teaspoon chopped shallots
½ teaspoon fresh sliced garlic
¼ cup seeded and diced Roma tomatoes
Salt and freshly ground black pepper to taste
2 oz. white wine
2 Tablespoons of Sofrito Caribe (See recipe below)
1 teaspoon unsalted butter
4 tablespoons of fresh chopped Cilantro (Reserve 1 tablespoon for garnish)
Sofrito Caribe (Makes about 5 cups) Chefs note: Freeze reserve in an ice tray and use a cube when ever!
1 Spanish onion
2 Green bell peppers seeded
4 cloves fresh garlic
1 bunch fresh Cilantro
1 bunch of Culantro
2 spicy Ahice peppers whole
2 whole Roma Tomato
Sabor Caribe to taste (See recipe below)
½ cup red wine vinegar
2 cups Evoo Red
Sabor
2 tablespoons Kosher Salt
¼ teaspoon freshly cracked black pepper
2 tablespoons Granulated garlic powder
¼ teaspoon Dried oregano
¼ teaspoon Dried Basil
¼ teaspoon Dried thyme
1/8 teaspoon crushed red pepper
1 tablespoon ground Cumin
1 tablespoon freshly ground annatto seed
Method
Begin by heating 3 qt. Of boiling salted water at medium high heat till a rolling boil appears. Drop your dried Fettuccini at this time stirring occasionally to avoid stickage! Heat a nice sauté pan to medium high heat and wait till a drop of water disappears quickly but, won’t dance! Sautee your spicy Italian sausage till golden. Add your Shallots, Garlic, and diced Roma tomatoes. Season lightly with a pinch of salt and, freshly cracked black pepper. Add 2 oz. white wine and Sofrito Caribe reducing by ¼ . Add fresh Cilantro and unsalted butter. Check your pasta assuring that it is cooked to perfection! (Al dente 8-10 min.) Toss lightly and finish with remaining fresh Cilantro and a drizzle of Evoo Red.
Yield: 1 serving
Prep time 10 mi
Cook time : About 15 min
Ease of preparation: intermediate
Grilled Mahi in Saffron lime cream
Chef Joshua Adam Garcia AKA-JAG
1 beautiful 8oz. Mahi fillet cleaned and deboned.
1 oz. Evoo Red: (Extra virgin olive oil infused with annatto seed)
Heavy pinch of Sabor (see recipe below)
1 oz. assorted fresh mushrooms: (Aprox.. 2 Sliced Crimini, 2 quartered button, 2 Julianned Shitaki)
½ teaspoon diced shallot
1 large clove sliced garlic
1 oz Sherry wine
2 oz. heavy cream
1 teaspoon of
Light pinch of Spanish saffron
2 tablespoons whole butter
The juice of 1 lime
¼ teaspoon Fresh flat leaf parsley
¼ teaspoon chiffonade Culantro (Substitute chopped cilantro if not available) for garnish.
1 roma tomato seeded and fine diced (for garnish)
Sabor
2 tablespoons Kosher Salt
¼ teaspoon Freshly cracked black pepper
2 tablespoons Granulated garlic powder
¼ teaspoon Dried oregano
¼ teaspoon Dried Basil
¼ teaspoon Dried thyme
1/8 teaspoon rushed red pepper
Pre heat your oven, and grill or broiler to 450
Method:
Pre heat your oven, and grill or broiler to 450 degrees while setting a sauté pan to medium high heat. Take ½ oz. of Evoo Red and douse your Mahi-Mahi fillet. Season both sides of your Mahi with a heavy pinch of Sabor. Place your oiled and seasoned Mahi fillet on your hot grill avoiding flair ups when possible. Let cook for 2 minutes each side cross marking four times total. Place in 450 degree oven for apox. 10 min or until fluids run clear. In your hot sauté pan place remaining ½ oz. Evoo Red. Cut Evoo Red with 1 tablespoon of whole butter. Add assorted mushrooms to Evoo Red/ butter mixture. Sauté the mushrooms 2 min or until tender. Add the shallots and sliced garlic and continue to cook for one minute. Deglaze and flame with your 1 oz. of Sherry, and reduce for an additional minute. Add the heavy cream, saffron, and
Yield: 1 serving
Prep time 10 mi
Cook time : About 15 min
Ease of preparation: intermediate