www.elagasse.com Click HERE for RECIPE… Ingredients 1 ounce of achiote oil 1/4 cup of chopped onion 3 ounces of sofrito 2 1/2 cups of water 2 cups of fresh gandules (pigeon peas), or 1 (15 ounce) can of gandules 4 ounces of tomato sauce 2 cups of white rice 14 – 16 manzanilla olives 1/4 teaspoon garlic powder 1/2 teaspoon onion powder pinch of black pepper pinch of oregano 2 beef bouillon cubes Optional ingredients: 1 ounce of salted fatback (tocino) Procedure: ___________________________________ 1 – On medium flame, bring the the achiote oil and the salted fatback to a simmer in a medium-sized saucepan. Since the fatback is optional, if you are not using it, simply heat the oil and proceed to step 3. 2 – Simmer the fatback for 2 -3 minutes until you see it getting golden colored. 3 – Add the chopped onion, and simmer approximately 1 – 2 minutes, until onion is translucent. 4 – Add the sofrito. 5 – Simmer until the sofrito starts to thicken – this could take up to 3 to 10 minutes, depending upon the heat of the stove, and whether your sofrito is at room temperature, or still slightly frozen. Notice the simmering action in the video, and adjust your heat accordingly. 6 – Add the rest of the ingredients, starting with the water. 7 – Let everything come up to a simmer. You may increase the heat to Medium-HI. 8 – Once simmering, stir once, while scraping the rice on the bottom of the pot (to prevent sticking). 9 – Allow the liquid in the pot to evaporate- notice the section …
HELP!!! It’s getting cold soon and I have lost in a recent move a recipe for white chili where every ingredient was from canned goods.
The chicken, beans, chilis, stock (everything!!) were all emptied (liquids and all) into a pot or crockpot and cooked. It tasted great and was so easy to make with just a can opener and stirring spoon!
Max takes his obsession with taco trucks to the kitchen, where he and Rebecca make beef tongue tacos for some friends. Hungry Nation is all about food, cooking, and great recipes. Real People. Real Food. www.HungryNation.tv http www.twitter.com
During my first trip to Dominican Republic, I discovered an amazing drink called Mama Juana, which was made from random, yet delicious ingredients. I wanted to make my own version of Mama Juana in the states, just with a lil bit of New York flavor. Safe to say, I didn’t get the recipe correct. (I didn’t actually drink the concoction that I made. I mean, c’mon, that’s nasty) Music by Kevin MacLeod I stayed at the Dream Palms Beach Resort of Punta Cana: www.dreamsresorts.com How to really make Mama Juana: en.wikipedia.org
Learn how to prepare the vegetables for a traditional Cuban stew called Ropa Vieja in this free recipe video clip from our expert chef. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis
