This simple Southwestern stew is as simple as it is delicious. Instant Pot, Slow-cooker, and the traditional oven braise all work equally well and yield spectacular results. Ingredients 3-5lbs Pork Shoulder (aka "Pork Butt") - I prefer bone in for added flavor, but boneless works too 1 Large onion, quartered and ends removed 2-3 shallots, … Continue reading Southwest Pork Chili Verde
Category: Latin
Paella: How to Make an Edible Art
“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” – Cesar Chavez Paella is that it is a social dish. It's built - layer by layer - in one pan and served at the … Continue reading Paella: How to Make an Edible Art
Mojito Tacos
These fresh, vibrant tacos are perfect for a warm summer evening. Named for the drink, these tacos are brightened up by the flavors of rum and mint - and it totally works. Ingredients: 1. 4 chicken breasts, butterflied 2. 2 tablespoons mayonnaise 3. 2 teaspoons fresh mint, finely minced 4. 2 teaspoons fresh cilantro, finely … Continue reading Mojito Tacos
Poke Nachos
A fusion of the fresh, bright and zesty flavors of Japanese and Mexican cuisine This is SUPER easy, and SUPER good. Wash it down with a couple of Mexican or Japanese light, crisp, dry lagers spiked with a little lime juice, and you've got dinner. The only thing a little tricky about this recipe is … Continue reading Poke Nachos
Grilled Shrimp with Garlic Saffron Aoli and Old Bay
This grilled shrimp is summer on a plate. Ingredients For the Shrimp 2 lbs raw jumbo shrimp (21/25 CT), deveined but with the shells on (shells on is important) Old Bay Seasoning (or any Cajun seasoning of choice), approximately 2 teaspoons 2 limes, halved, for serving (for bonus points, grill them on the hot grill … Continue reading Grilled Shrimp with Garlic Saffron Aoli and Old Bay
Medianoche Sandwiches
The perfect "midnight" snack, it's easy to see how this sandwich became a staple of the Havana late night scene - after an evening of drinking, dancing and music, this is guaranteed to hit the spot. Also, they're pretty darn good just for dinner. Note: This is more or less the recipe from the movie … Continue reading Medianoche Sandwiches
Mussels and Chorizo in Spicy Garlicky Tomato Sauce
This dish combines the bold flavors of Italy and Spain. Simple to make, hearty and delicious, this will likely make it into your regular rotation. Ingredients 2 tablespoons olive oilApproximately 12oz Spanish Chorizo, sliced into 1/4 inch coins (Note: You want Spanish Chorizo Not Mexican Chorizo. Mexican Chorizo, while delicious, crumbles apart like ground beef. … Continue reading Mussels and Chorizo in Spicy Garlicky Tomato Sauce
Beef Chili II
This hearty beef chili follows the same method as most other soups and stews and can be done in the oven in 4 hours or in a slow cooker over 4-8 hours. It is an updated version with a little less heat (the previous version had a whole can of chilis in Adobo!) and a … Continue reading Beef Chili II
Midnight Shrimp Scampi
Tiger Prawns, Sambal, Lime, Cilantro, Garlic Butter Sauce I call this "Midnight" Shrimp Scampi because it comes together in 10 minutes, is light enough for a late night snack, and filling enough to call dinner. Garlic, butter, Indonesian hot sauce and lime create the perfect balance. Mop up the sauce with some crusty bread, wash … Continue reading Midnight Shrimp Scampi
Hatch Hatch Hooray!
It's one of my favorite times of year! Hatch Chile season is upon us and that means its time to celebrate one of the most wonderful peppers in existence - the New Mexico Hatch Chile. It's a short season August and September only, so take advantage while you can! Hatch chiles hail from the small … Continue reading Hatch Hatch Hooray!
The Intrepid Gourmet 