Pavaldez's profile page
Recipes
Pork: Pork Al Pastor
By pavaldez
Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if...
- 2 2 2 tablespoons salt
- 2/3 2/3 2/3 cup fresh pineapple chunks
- 3/4 3/4 3/4 cup achiote paste
- 1/4 1/4 1/4 cup granulated garlic
- 7 7 7 pounds boneless pork butt
- to 1/4 salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
- 24 and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
- to 6 to 10 rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
- Serve in tacos, over rice and beans or on potatoes.
Cornbread: Cornbread
By pavaldez
Preheat oven to 400 degrees F
- 2 1/4 cups cornbread mix (recommend: Krusteaz Home-Style Cornbread Mix)
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup sugar
- 3/4 cup creamed corn (recommend: Del Monte)
Molasses Biscuits
By pavaldez
Drop 10 mounds of dough (1/4 cup each) on a parchment paper-lined baking sheet
- Mix 1 1/2 cups all-purpose flour,
- 1/2 cup whole-wheat flour,
- 1/4 cup oats,
- 1 tablespoon wheat germ,
- 2 teaspoons baking powder,
- 1 teaspoon each salt and chopped thyme, and a pinch of pepper in a bowl.
- Whisk 3 tablespoons molasses,
- 1/3 cup vegetable oil and
- 3/4 cup milk; stir into the flour mixture.
- .
Steamer: Pesto Steamed Cod
By pavaldez
Fill water tank with water
- 2 cod filets
- 2 tablespoons purchased pesto, plus more for serving
- 1 medium yellow onion, sliced into rings
- 4 cups fresh baby spinach
- 1 lemon, sliced into wheels
- Kosher salt and frsh pepper, to taste
Neelys Hot Wings Seasoning
By pavaldez
Mix the dry rub, salt, and cayenne together in a small bowl
- 2 teaspoons Neely's Dry Rub
- 2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- Peanut oil, for frying
- 3 pounds chicken wings, cut at joint, washed and dried
- 1 to 2 tablespoons lemon-pepper seasoning
- 4 tablespoons salted butter
- 1 clove minced garlic
- 1/2 cup hot sauce (recommend: Texas Pete's)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon Worcestershire sauce
- Carrot and Celery Sticks, for serving
Dr. Oz Green Mung Bean Soup
By pavaldez
Soak the mung beans overnight in water
- 1 cup whole green mung beans - soaked overnight
- 2 cup water + 1/2-1 to taste tsp. salt- to cook beans in pressure cooker
- 2 cup water - to achieve the soup
- 1 tbsp sunflower oil or ghee
- 1/2 tsp mustard seeds
- 1/4 tsp hing (known as asafoetida in the West)
- 1 bay leaf
- 1/2 tsp Turmeric
- 1 tsp mixed cumin and coriander powder
- 11/2 tsp ginger - chopped
- 1/2 tsp garlic - chopped
- 1 tsp or to taste Salt
- 11/2 tsp. lemon juice
- 1 tsp raw sugar cane (optional)
- Preparation Time: 45 minutes
Comfort Food Diet Savory Asparagus
By pavaldez
In a large skillet, bring 1/2 in
- 1 pound fresh asparagus, trimmed
- 2 tablespoons olive oil
- 1/4 to 1/2 teaspoon dried tarragon
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
Mother's Flour Tortillas
By pavaldez
Place flour, baking powder, salt and shortening in bowl, mix
- cups white flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup shortening
- 2/3 cup warm water
Bobby Flay's Hot Wings with Blue Cheese-Yogurt Sauce
By pavaldez
Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bow...
- For the Sauce:
- 1 cup Greek yogurt
- 1/4 cup crumbled blue cheese (Bobby likes cabrales)
- 2 tablespoons finely grated red onion
- 2 tablespoons finely chopped fresh cilantro
- Kosher salt and freshly ground pepper
- For the Wings:
- Peanut oil, for frying
- 1 1/2 cups all-purpose flour
- Kosher salt and freshly ground pepper
- 3 tablespoons ancho chili powder
- 1 1/2 teaspoons garlic powder
- 3 pounds chicken wings, split at the joint, tips removed
- 1/2 cup red wine vinegar
- 1 to 2 tablespoons pureed chipotle chiles in adobo sauce
- 1 tablespoon New Mexico chili powder
- 1 tablespoon dijon mustard
- 1 to 2 tablespoons honey
- 1 stick unsalted butter, quartered
- Chopped fresh cilantro, for garnish (optional)
- Jicama sticks, for serving
Neely's Smoky Scalloped Potatoes
By pavaldez
Preheat the oven to 350 degrees F
- 3 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- Kosher salt and freshly ground pepper
- 3 cups half-and-half
- 1 to 2 teaspoons smoked paprika
- 2 1/2 pounds russet potatoes, peeled and thinly sliced
- 1 cup grated sharp white cheddar cheese
- 1/3 cup freshly grated parmesan cheese