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Recipes
Yellow Rice with Corn
By carvalhohm
Heat the Achiote Oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat
- Achoite Oil:
- 1/2 cup Achiote Oil, recipe follows
- 1 cup diced ham
- 1 cup Sofrito, recipe follows
- 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
- 2 tablespoons kosher or fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 2 bay leaves
- 3 cups long-grain rice
- 2 cups frozen corn kernels, defrosted
- 5 cups chicken broth, homemade or store-bought, as needed
- 1 cup olive oil
- Sofrito:
- 2 tablespoons achiote (annatto) seeds
- 2 medium Spanish onions, cut into large chunks
- 3 to 4 cubanelle or Italian frying peppers
- 16 to 20 cloves garlic, peeled
- 1 large bunch cilantro
- 3 to 4 ripe plum tomatoes, cored and cut into chunks
- 1 large red bell pepper, cored seeded and cut into large chunks
Beef Carbonnade (Beef & Beer Stew)
By carvalhohm
In a dutch oven or oven safe pot heat 1 teaspoons of the veg oil over med-high heat; brown the beef in small batche...
- 3 1⁄2 lbs beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center)
- 2 lbs yellow onions, sliced
- 2 teaspoons vegetable oil
- 1 tablespoon tomato paste
- 1 1⁄2 cups odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic)
- 2 garlic cloves, chopped
- 3 tablespoons flour
- 3 ⁄4 cup chicken broth
- 3 ⁄4 cup beef broth
- 1 tablespoon cider vinegar
- fresh thyme, tied into a small bundle with twine
- 2 bay leaves
- salt
- pepper
Cornbread-Topped Red Kidney Bean Chili
By carvalhohm
Heat oven to 400°F. Add red kidney beans in sauce, diced tomatoes, chili powder, paprika and cumin to medium pot s...
- 3 cans (15 oz. each) Red Kidney Beans in Sauce
- 1 can (14.5 oz.) Diced Tomatoes
- 2 tbsps plus 1 tsp. chili powder
- 3 tsps. Paprika
- 1/2 tsp. Ground Cumin
- 1 cup shredded sharp cheddar cheese
- 1 pkg. (8.5 oz.) corn muffin mix
- 1/3 cup milk
- 1 egg
Skillet Pork and Peppers
By carvalhohm
1. Mix the first 6 ingredients (salt through paprika) in a small bowl
- 1/2 teaspoon salt
- 3/4 teaspoon black pepper
- 2 teaspoons fennel seeds, crushed
- 2 teaspoons dry oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 1/4 pounds pork tenderloin
- 1 tablespoon olive oil, divided
- 2 cups yellow onion (about 1 large), cut into 1/4-inch slices
- 3 garlic cloves, minced
- 2 medium green bell peppers, cut into 1/2-inch slices
- 1 medium red or yellow bell pepper, cut into 1/2-inch slices
- 1 teaspoon minced fresh rosemary, optional
- 2 tablespoons sweet vermouth or water
- 1/4 cup pickled pepperoncini, chopped into thin slices
Austrian-Style Potato Salad
By carvalhohm
Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed sk...
- 2 lbs yukon gold potatoes, peeled and cut into 1/2-inch-thick slices (about 4 large)
- 1 cup chicken broth
- 1 cup water
- 1 pinch salt
- 1 tablespoon sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 ⁄4 cup vegetable oil
- 1 small red onion, chopped fine (about 3/4 cup)
- 6 cornichons (about 2 tablespoons) or 6 baby dill pickles, minced (about 2 tablespoons)
- 2 tablespoons minced fresh chives
- 1 pinch ground black pepper
Lemon Butter Chicken
By carvalhohm
Preheat the oven to 400°F
- 4 chicken thighs or breasts (bone-in or boneless)
- 2 teaspoons smoked paprika
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 Tablespoon unsalted butter
- 2 – 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups baby spinach, chopped
- Juice of 1 lemon (add the zest if you want extra lemon flavor)
- 1 Tablespoon chopped fresh thyme or 1 teaspoon dried thyme
Barbacoa Street Tacos
By carvalhohm
Preheat oven to 300 °F. Place roast in large nonreactive roasting pan or large baking dish
- 1 1 lb.) 1 (5 lb.) chuck roast, cut in half
- 2 2 2 tbsp. GOYA® Sazonador Total
- 1 1 1 can (8 oz.) Tomato Sauce
- 1 1 1 onion, grated
- 5 5 2 1 sauce (divided) and 2 chiles, finely chopped from 1 can (7 oz.) Chipotle Peppers in Adobo Sauce
- 1/4 1/4 1/4 cup cider vinegar
- 2 2 2 tsp. ground cumin
- 2 2 2 tsp. oregano
- 1/4 1/4 1/4 tsp. ground cloves
- 1 1 1 packet Chicken Bouillon
- GOYA® Mini Corn Tortilla-Taquitos, for serving
- Salsita, for topping
- Avocado, sautéed onions, radishes, lime wedges and cilantro for topping
- 2lb. 2oz. 5 6 2oz. cooked cleaned beef from 5 lbs of chuck; about 6 cups shredded beef
Hawaiian Luau Slow Cooker Pork
By carvalhohm
Put pork in the slow cooker, fattier side up
- 1 5-6 pound bone in pork shoulder
- 2 tablespoons Hawaiian or Himalayan Pink Salt (you can use Kosher salt in a pinch)
- 1 tablespoon Worcestershire sauce
Skinny Pizza
By carvalhohm
Heat oven to 400°F. Place tortillas on 2 large baking sheets
- 4 (8”) Flour Tortillas Soft Tacos
- 1 tsp. Extra Virgin Olive Oil
- 2 cups sliced mushrooms (like white button or baby Portobello)
- 1 green bell pepper, thinly sliced (about 1 cup)
- 1 red onion, thinly sliced (about 1 cup)
- 2 tsp. Minced Garlic
- 1/2 cup Low Sodium Tomato Sauce
- 1/2 cup shredded low-sodium mozzarella cheese
- 2 tsp. grated parmesan cheese
Best Ever Instant Pot Roast
By carvalhohm
Rub the roast all over with the kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemar...
- to be wrapped in foil:
- 3-5 3-5 4-5) lb chuck or rump (bottom) roast (3 lbs feeds 4-5) or boneless short ribs
- 1.5 1.5 1.5 tsp of kosher salt
- 1.5 1.5 1.5 tsp of seasoned salt
- 2 2 2 tsp of black pepper
- 1/2 1/2 1/2 tbsp of dried parsley
- 1 1 1 tsp of dried thyme
- 1 1 1 tsp of of dried rosemary
- 1 1 1 tsp of onion powder
- 1 1 1 tsp of garlic powder
- 2 2 2 tbsp of extra virgin olive oil
- 1 1 1 tbsp of salted butter
- 2 2 2 yellow onions, sliced longways into thick wedges
- 1 1 1 tbsp of sliced garlic
- 2 2 2 tbsp of Worcestershire sauce
- 6-8 6-8 6-8 oz of Portobello mushrooms, sliced
- 2 2 2 cups of beef broth
- 1 1 1 cup of a dry red wine (use one you would drink and not a red cooking wine – a Pinot Noir is great)
- 3 3 3 to of cornstarch + 3 tbsp of water to form a slurry
- 1 1 packet 1 oz packet of any beef gravy flavor (I used Au Jus but any will do)
- 8-14 8-14 bag 8-14 oz bag of baby carrots
- 1 1 1 lb of baby white potatoes (the best kind for this dish)