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June, 2016

COOK FOR A CROWD, LATIN DISHES

Anita’s Most Tender Roasted Pork Shoulder

Tender Pork shoulder soaked in a citrusy marinade, a combination of oranges and lime. Cooked covered in an unglazed natural Clay Pot, that produces more steam and elevates the concentration of flavors.

Ingredients

4 pounds pork shoulder (Bone-in)

10 garlic cloves, minced

1/2 cup extra virgin olive oil

2 cups fresh orange juice

1/2 cup fresh lime juice

1/3 cup fresh mint leaves, finely chopped

1/2 cup springs fresh oregano leaves

1 cup cilantro, finely chopped

1 Tablespoon cumin, ground

1 Tablespoon garlic, ground

1 Tablespoon Annato (achiote)spice

1 teaspoon cloves, ground

1 teaspoon parsley, dried

1 Tablespoon salt

1 Teaspoon black ground pepper

 Preparation

  1. Using a mortar or using a food processor, smash garlic, cilantro, and mint leaves with a 1/3 teaspoon salt until it becomes a paste.
  2. In a plastic bag combine olive oil, orange juice, lime juice oregano, ground cloves, cumin, dried parsley, annatto, salt and pepper and mix it up. Add pork in.
  3. Place marinated pork over a dish into the refrigerator overnight.
  4. Meanwhile, soak your clay pot in cold water if it was used before for 20 to 30 minutes, otherwise it has to be soaked overnight if it wasn’t never used . (The use of a regular roasting pan can be used pre-heating your oven before as usual).
  5. Place pork with juices from the marinate into the clay pot. Insert into a cold oven in the middle rack .Set your oven to 385 grades Fahrenheit.clay pot
  6. Roast for 4 to 5 hours. Insert thermometer in the center and check for 160 degrees Fahrenheit. Pork should be fork tender.PORK IN A FORK
  7. Remove heavy, clay pot from the oven and let it rest for 15 minutes.
  8. The magic of cooking in a natural clay pot, is that meat becomes extremely tender, caramelized top with an exceptional juicy meat. Serve next to fried plantains(Maduros)see recipe below, black beans(see recipe on my site under Venezuelan Pabellon criollo), and white rice. Enjoy!

Fried Plantains (Maduros)

  1. Heat 1/2 cup of vegetable oil in a large skillet over medium heat.
  2. Peel 2 ripe plantains in an angle, 3/4 inches thick.
  3. Brown plantains for about 2 minutes in both sides until golden brown.
  4. Remove and place over paper towel to drain oil excess.
  5. Serve warm, cold or at room temperature.

PORK IN A PLATE CUBAN STYLE

 

 

A HEALTHY MEAL PLAN, SALADS

Anita’s Refreshing Watermelon Caprese Bites

Watermelon Caprese Bites! A perfect combination of sweet juicy watermelon, salty feta cheese with a refreshing mint flavor over a delicious reduced balsamic vinegar glaze. Cool your hot summer down!

Ingredients

Watermelon cut into cubes or use your favorite shapes using a cookie cutter. (like the flower shape I used on my picture).

Feta cheese

Fresh Mint

Reduced Balsamic Vinegar Recipe:

Place 1/2 cup of Balsamic Vinegar in a small saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until vinegar has reduced.

Arrange by drizzling some of the balsamic glaze over a serving dish, placing your cut flowers watermelon over. Locate a fresh mint leaf in the center. Place cheese in the center. Enjoy!

WATERMELON FETA BITES

A HEALTHY MEAL PLAN, COOK FOR A CROWD, MEDITERANIAN DISHES

Anita’s Eggplant Lasagna with Meat-Tomato Sauce

A healthy dinner choice ! Where the eggplant replace the noodles. Trust me you won’t miss the cheese either.

Ingredients

4 large eggplant, cut in rounds 1 1/2 -2 inch thick

4 Tablespoon extra virgin olive oil

1 pound lean ground meat

1 small yellow onion

4 tomatoes, small diced

1- 8 ounces can tomato sauce

2 cloves garlic, chopped

1 teaspoon oregano, dried

1 teaspoon parsley, dried

1 teaspoon red crushed pepper

1 bay leaf

1 teaspoon salt

1 teaspoon pepper

Preparation

  1. Preheat oven to 375 grades Fahrenheit.
  2. Place your round eggplant on a baking sheet coated with olive oil and sprinkle with salt and pepper.

ROASTING EGGPLANT IN THE OVEN

3. Roast for about 20 to 25 minutes until golden brown.

4. Meanwhile, add 2 tablespoon of olive oil to a large pan over medium heat.

5. Add meat to the pan and cook for about 10 to 15 minutes until meat is browned. Seasoned with salt and pepper. Add garlic, onions and cook for another 10 minutes until softened.

6. Add diced tomatoes, tomato sauce, dried oregano, dried parsley, bay leaf and red crush pepper. Bring to a boil and lower the heat.GROUND BEEF FOR EGGPLANT

7. Simmer sauce for about 30 to 35 minutes. Check your seasoning again for any more salt and pepper.

8. To assemble noodle-free lasagna, place rounds slices of eggplant into a well buttered glass pan. Sprinkle with salt and pepper.

9. Add in half of meat sauce over eggplant. Another layer of round slices of eggplant finishing with a layer of the meat sauce. EGPLANT LAYER WITH MEAT SAUCE

10. Repeat procedure, alternating between eggplant and meat sauce. (number of layers optional)

11. Cover glass baking dish with foil. Bake at 375 degrees Fahrenheit for about 20 minutes until all flavors have integrated. Garnish with some parsley. Serve with rice or next to a salad.  Enjoy!eggplant 2020 dish

A HEALTHY MEAL PLAN, LATIN DISHES

Anita’s Mexican style Grilled Steak for Quesadillas or Burritos

Delicious spiced-rubbed tender skirt steak. Assemble carne asada (grilled steak) into a quesadilla, burrito or have on its own over salad. “No Worries”, you don’t feel like grilling? Use a cast iron  pan instead. Enjoy!   

Ingredients

1 pound skirt steak, cut in long stripes

1 teaspoon apple cider vinegar

1 Tablespoon olive oil

1 Tablespoon of Adobo seasoning

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/3 cup of vegetable oil (for grilling)

6 ( 10 inch) flour tortillas

Preparation for Marinating Steak

  1. Whisk together  olive oil, vinegar. Add adobo, garlic, cayenne, chili powder, salt and pepper seasoning.
  2. Incorporate the steak into the marinate to coat thoroughly in a plastic bag. Place it into the refrigerator for at least 2 hours.

Preparing the outdoor Grill

  1. Heat grill to 400 grades Fahrenheit. Rub the grate with vegetable oil using a grill brush.
  2. Place the steaks on the grill and cook until medium well or rare (optional), on one side until seared for about 2 to 3 minutes. Turn steak over and sear other side for about 2 minutes.
  3. Remove from the grill. Cover with foil paper to retain steak’s liquid. Let it rest for about 8 to 10 minutes.
  4. Slice steak across the grain of the meat, in long thin stripes.

Serving skirt steak (choices)

  1. Serve in warm Tortillas, quesadillas adding grated Monterrey jack cheese(optional). Place them into the grill until bottom of tortilla is crispy. Place another tortilla on top.
  2. Using a spatula, flip quesadilla over until grill marks have appear.
  3. Transfer quesadillas to a board and let them rest for two minutes. Cut and serve next to guacamole, radishes and fresh homemade pico de gallo salsa.(see recipes on my site) Enjoy!

STEAK BURRITO

A HEALTHY MEAL PLAN, FAST AND EASY SIDE DISHES

Anita’s Lebanese Ejjeh -Vegetarian Dill Omelette

A crunchy, rustic, and herby delicious Omelet. Great as a sandwich on a pita bread or next to your favorite salad. Enjoy !

Ingredients

7 large eggs

14 Tablespoon coconut flour

1 bunch green onions, chopped

1 bunch parsley, chopped

1 bunch dill, chopped

1 yellow onion, chopped

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon nutmeg

4 Tablespoon of vegetable oil

Preparation

  1. Mix together green onions, parsley, dill and yellow onions. Add beaten eggs.uggy adding flour
  2. Add salt, pepper and nutmeg. Mix until all combined. Batter will be thick.
  3. Stir in coconut flour slowly over the vegetables. Mix all ingredients.uggy adding eggs-flour
  4. In a big skillet over medium heat, add 4 Tablespoon of vegetable oil and heat.
  5. Scoop 1/3 cup of batter into the skillet. Level down each ojji with a spatula. 4 ojji at a time. Do not overcrowd the skillet.uggy frying
  6. Flip each ojji after 2 to 3 minutes on both sides until golden brown.
  7. Remove and place over paper towels.uggy dryng from oil
  8. Serve immediately or at room temperature.ugy plate