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Recipes
“Tater Tots” with Spicy Mayonnaise
By garciamoss
Spicy Mayonnaise: Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season wi...
- Spicy Mayonnaise:
- 1 cup mayonnaise
- 1 teaspoon adobo sauce from canned chipotles in adobo
- 1 teaspoon gochujang (Korean hot pepper paste)
- 1/4 teaspoon hot smoked Spanish paprika (optional)
- Kosher salt and freshly ground black pepper
- “Tater Tots”:
- 3 medium russet potatoes (about 2 lb.), scrubbed
- 2 scallions, chopped
- 1/2 cup seasoned Italian breadcrumbs
- 1/4 cup heavy cream
- 1 tablespoon sour cream or plain yogurt
- 1 tablespoon unsalted butter, room temperature
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons kosher salt, plus more
- 2 tablespoons grated Parmesan, plus more
- 2 large eggs, beaten to blend
- Vegetable oil (for frying; about 3 cups)
Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema
By garciamoss
Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night
- Jerk Marinade:
- 1 pound (16-20) shrimp, peeled and deveined
- 1/2 cup jerk marinade
- 2 cups cabbage, sliced
- 1/2 cup pina colada crema (see below)
- 12 small corn tortillas, warmed
- 2 cups grilled pineapple salsa
- 1 + scotch bonnet pepper
- 2 cloves garlic
- 1 tablespoon ginger, grated
- 2 green onions
- 1 tablespoon thyme, chopped
- 1 tablespoon allspice
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1 teaspoon pepper
- 1 tablespoon brown sugar
- 1 tablespoon oil
- 2 tablespoons white vinegar
- 2 tablespoons soy sauce
- 1 tablespoon dark rum
- 1/2 orange, juice and zest
- 1 lime, juice and zest
- Pina Colada Crema:
- 1/2 cup sour cream (or Greek yogurt)
- 3 tablespoons pineapple
- 2 tablespoons coconut cream
- 1 tablespoon rum (or 1 teaspoon rum extract) (optional)
Cuban Frijoles Colorados (Red Bean Soup)
By garciamoss
1. Soak beans in water overnight or for at least 2 hours (the water should cover the beans and will be almost all a...
- 12 oz. bag of Red Kidney Beans
- 5 cups water
- 4 Spanish chorizos (not spicy), cut in chunks
- 1 smoked ham hock (lacon), leave whole
- 1 lb. smoked ham, cut up in chunks
- 1/2 green pepper, chopped
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/4 cup olive oil
- Salt to taste
- 4 small potatoes, peeled and cubed
- 2 lbs of calabaza (Caribbean squash) you can also use banana squash — peeled, seeded and cubed
- 2 carrots, peeled and cubed
Mixed Berry & Jasmine Tea Scones
By garciamoss
Heat oven to 375°F. Line a baking sheet with parchment or Silpat
- 1 tablespoon loose jasmine tea leaves
- 1 1/2 cup unbleached all-purpose flour
- 1/2 cup almond flour
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon baking powder
- 6 tablespoons cold unsalted butter, cut into small pieces
- 4 ounces frozen blackberries
- 4 ounces frozen raspberries
- 3/4 cup plus 2 tablespoons heavy cream
- Course sugar, to top
Sirloin Steak With Chimichurri
By garciamoss
1. Finely chop the herbs, chile and garlic by hand — it really makes a difference! Set aside
- For Sirloin Steak:
- 2 pound sirloin steak
- Pasilla chile powder or any other mild chile powder
- Granulated garlic
- Salt and fresh cracked pepper
- Olive oil
- For Chimichurri Sauce:
- 1/3 cup finely chopped fresh lemon basil or regular basil
- 1/3 cup finely chopped cilantro
- 2 tablespoons finely chopped fresh oregano
- 1/2 tablespoon dried oregano
- 1 serrano chile, minced
- 4 large cloves garlic, minced
- Juice of 1 lemon
- 5 tablespoons red wine vinegar
- 1/3 cup olive oil
- Salt and fresh cracked pepper
Chocolate Chip Peanut Butter Fudge
By garciamoss
Combine the Sugar, Evaporated Milk and Butter in a large kettle and bring to a boil
- 3 cups granulated sugar
- 2/3 cup Evaporated Milk
- 3/4 cup butter
- 1 – 7oz jar Marshmallow Cream
- 1 Cup Peanut Butter
- 1 Tsp Vanilla
- 6 oz Chocolate Chips (Approx half bag)
Cauliflower Patties
By garciamoss
Place a large stockpot filled with water to boil on the stove top
- 1 large cauliflower (washed & trimmed into bite size pieces)
- 3 to 4 shallots, peeled and chopped
- 2 to 3 small garlic cloves (peeled and finely chopped)
- 3 to 4 large organic eggs
- Fresh italian flat leaf parsley
- 1/2 cup to 3/4 cup grated Romano cheese
- 1/2 cup shredded low moisture mozzarella
- 1/4 to 1/2 cup (or more if needed) unbleached baking flour
- 1/4 to 1/2 cup (or more if needed) whole milk
- Salt and pepper to taste
- Light olive oil (for cooking)
Maple-Glazed Carrots
By garciamoss
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness
- 12 12 12 large carrots, peeled
- 8 8 8 tbsp. butter
- 1/4 1/4 1/4 cup maple syrup
- Fresh lemon juice
- Salt and freshly ground black pepper
- 1 1 1 tbsp. fresh thyme leaves
Rosemary Chicken Potato Soup
By garciamoss
Place milk, onion, rosemary, garlic, and bouillon into the Vitamix container and secure lid
- 2 cups (480 ml) milk
- 1/4 (18 g) small onion, peeled
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon minced garlic
- 1 chicken bouillon cube
- 1/4 cup (58 g) cream cheese
- 2 (346 g) medium Russet potatoes, baked, quartered
- 1 (140 g) chicken breast, roasted, diced
Dutch Oven Cornbread with Fig Jam
By garciamoss
Preheat oven to 425°. Place butter in a 10-inch-12-inch-diameter Dutch oven, cover, and place in oven to heat pot ...
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1/4 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup whole milk
- 3/4 cup fig jam