Surillitos or Cornmeal Sticks

Corn is definitely South American. So when a friend told me her father was from Chile and was interested in recipes, my brains began to travel. 
I passed  through Chile about ten years ago and can't remember a specific dish.
Well Lauren, there is Chilean empanadas that I will make for you one day! 
Let it be known, I love following recipes but in the end, I always tinker with the original concept and see if the results are the same.

                         Cornmeal Sticks
1 1/2 c  corn flour (I used PAN, pre-cook white corn meal)
2 teaspoons butter
1 t chile salt
1 c water 
1/4 cup cheese, grated, cheddar or parmesan

1. In a sauce pan, bring water to a slight boil
2. Add salt and butter to water
3. Mix flour and cheese together and add to water stirring constantly, mixture should hold together. Add 1oz of water to blend
4. Using a tablespoon, scoop to a spoonful in your hand and roll to your pinky size
5. Fry till golden brown. Drain on paper towel

Note: I also did a batch in an air dryer oven @350 degrees for 15 mins.

Covid _19 Culinary Tips

Never, have I cooked so often ... for so few! My wife, like me, is hunkered down at home, and though she never fusses about what is for lunch, come high noon, there is always something tantalizing to feast on. 

My miracle ingredient: mise en place!" It starts with your weekly  (for us fortnightly) shopping.  Make a list that incorporates meals you plan to try. 
Meat is not a top priority in our household, a mixture of cereal, veggies, chicken, and cheeses go a long way. 
Now hear this: I chop onions and peppers, label and date them, and either: freeze or use within the week.
Again, I do the same to cheeses, veggies and meat. Buy a family, size pack of meat and divide, in my case for two servings.
In 1990, I got home from my San Juan, PR cafe at midnight and as routine, watched the Home Shopping show while eating butter pecan ice cream, I ended up  buying a dehydrator from QVC for $59.00. Still using it! 
I dry my herbs and fruits as I get them on sale.
You can still freeze fresh fruits.
Just do it!

Sweet Potato Fries

2 # sweet potatoes
2 T Olive oil
1 t garlic powder
1 t paprika
1 t salt
1/2 t black pepper

Heat oven to 400 degrees
Cut potatoes in 1/2 inch strips
Mix spices with oil
Toss with fries and spread on parchment paper
Bake 15 mins
Flip and bake 10 minutes more
Serve with a simple tomato ketchup/mayo sauce

Cauliflower Coconut soup with Ginger and Turmeric

1 cauliflower head, cut into 1 1/2 inch florets
2 T Extra virgin olive oil
1/2 t ground Turmeric, divided
salt and pepper

1 T olive oil
4 garlic cloves, minced
2 carrots, peeled, chopped
2 stalks celery, chopped
thai red chilli
3 cups  veggie broth
2 t grated ginger, divided
1 can coconut milk
1 lime zest and juice

Roast florets in a 400 degree oven till golden brown, 25 minutes
Sauté 1 chopped onion, salt and Turmeric 3-5 minutes
Add the 4 cloves garlic, carrots, celery and red chili
Add 1/2 cup broth and reduce  by half
In a blender, add 1/2 cauliflower, 1t ginger  and veggies blend
Repeat process
add zest and juice
return to stock pot and add coconut milk and rest of stock

Broccoli Peas salad

1/4 red onion, thinly sliced
1/4 t sugar
1/4 t salt1 T apple cider vinegar
1 1/2 inch ginger grated 
1 1/2 inch carrot, peeled, grated
2 T lime juice 
2 1/2 T olive oil
1 1/2 honey pinch of salt
1 head broccoli, stems chopped, and small florets, 
3/4 c frozen shelled edamame, thawed
1/4 c feta, crumbled
1 head bibb lettuce or other greens
1/2 c wasabi peas

In a medium bowl, combine red onion, sugar, salt and vinegar set aside to macerate.
In a small bowl make dressing: add carrots ginger, lime juice, honey, salt, and 2 1/2  T olive oil. Whisk to combine. set aside.

Steam stems 30 seconds, steam florets 1 minute. shock in cold water, drain and dry on paper towel.

Pour dressing into bowl, add broccoli items, edamame, feta cheesed pickle onions with vinegar toss to combine. Serve on bed of bibb lettuce. 
Top with wasabi peas before serving.

Farro Endive Pea Salad

1/4 c dried quinoa soaked, cooked and drain
1/4 c dried Farro, soaked, cooked and drained
3 T olive oil divided
2/3 c pumpkin seeds, toasted
pinch of salt
1 t chipotle
1/4 preserved lemon, seeded and finely chopped
1/4 c parsley, chopped
1/4 c mint, chopped
2 T white-wine vinegar
1 c snap peas, steamed
2 endive lettuce, cut into 1/2 inch rings
3 radishes, thinly sliced

Pound pumpkin seeds in mortar and pestle with salt and 
chipotle and crushed.

In a large bowl combine lemon preserved, parsley, mint,
and vinegar.
Drizzle in 2 T olive oil whisk to combine.

Add cooked grains and pumpkin seeds, and toss to incorporate

Add peas, endives, and radishes mix lightly.

Braised Pork in Red Chili Sauce

In doing this recipe, Cook's magazine smartly explained the best cut of meat to use: a Pork Butt Roast sometimes labeled  Boston Butt. Frequently confused with the Pork Shoulder (Pernil.)

Both come from the shoulder of the pig, but Pork Butt is from the upper part on the foreleg, while the Shoulder is farther down.

Both Benifit from long, slow cooking methods such as roasting, stewing, and braising. 

Ingredients: 

1- 4 pound boneless pork butt, trimmed and cut into 1 1/2-inch pieces

Sofrito, kosher salt to season

4 ozs. dried chiles, wiped clean, stemmed, seeded, and torn into 1- inch pieces

4 cups boiling water

2 T honey

2 T white vinegar 

6 garlic cloves, peeled

2 t cumin 

1/2 t cayenne pepper

1/8 t ground cloves

Lime wedges

1. Season pork with sofrito and salt; refrigerate 1 hour or overnight 

2. Place chiles in medium bowl. Pour water over chiles, let stand until soften, 30 minutes. Heat oven 325 degrees 

3. Drain chiles reserving 2 cups liquid. 
In a blender, process finely chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves and 1 t salt 

With blender running, add 1 cup reserved liquid and process till smooth add more liquid to blend to make sauce. 

Combine pork and chili sauce in Dutch oven. Bring to boil over high heat.  Cover pot, transfer to oven and cook until pork

 is tender, about 2 to 21/2 hours

5. Using wooden spoon , scrape sides and recombine liquid until sauce is smooth. 

Let stand, uncovered, for ten minutes. Served with lime wedges.