Thai Summer Shrimp Rolls with Plum Peanut Sauce

                             

Thai Summer Rolls with Plum Peanut Sauce:

3 TBS peanut butter, creamy
2 tsp ginger, minced
1 tsp rice vinegar
2 TBS plum sauce
3 TBS honey
2 TBS sweet chili sauce
2 TBS tamari (soy sauce)
1/4 cup crushed peanuts, for garnish

Directions:
1.  Whisk all ingredients (except peanuts) together in a bowl.  Add peanuts to top, as a garnish
Note:  I like making a double batch for extra if needed.

Thai Summer Roll Ingredients:
10 Rice paper wraps, large

1- jumbo shrimp, cooked (tails off)

1/4 cup Thai basil leaves

8 ozs rice noodles, thin and cooked
20 cucumbers, thinly sliced

1 cup lettuce, chopped fine

Directions for Rolls:

1.  Add hot water to a heat-safe bowl.  (water temperature should be as hot as your hands can handle).

Have a cutting board or large dinner plate handy.  Place one rice wrap into hot water.  Make sure to emerge completely into the water.  Swish around for approx. 30 seconds to 1 min until rice paper becomes soft.  Remove from water and place on cutting board or plate.  Gently pat dry the top of rice paper with a dry paper towel.  (This step helps prevent ingredients from sliding around).

2.  Build the layers of your rolls by placing approx.  one shrimp on softened rice paper 3 inches from the edge closest to you.  Then add basil.  Add approx. 1/2 cup of noodles on top of the shrimp, then add cucumber slices and then lettuce.

3.  From the edge closest to you fold over rice paper over ingredients, tucking underneath to hold.  Fold in edges and secure.  Tightly roll up to the end of rice paper.  

Notes:  It will take a few times until you get the hang of it.  I find if I keep a small bowl of water handy it helps to wet my hands while rolling.  Also, a bit of water helps to separate noodles while dividing.

Bacon Jalapeño Country Style Ribs

 

Get your bbq guests excited when they see you grill up these bad boy ribs.  They have everything going for them from the sweet, the heat, to the saltiness.  Just marinate the ribs overnight and assemble minutes before grilling.  The sauce can be made several days in advance.  

Rib Ingredients:
8 country-style ribs, 
1 cup La Lechonera Natural Mojo
4 jalapeno peppers
8 cheddar cheese pieces
1 lb bacon
1 cup peach bbq sauce

Directions:
1.  Season ribs with salt and pepper.  Place in a zip bag with one cup of marinade.  Refrigerate  4 hrs or overnight.  
2.  Preheat oven to 350 degrees.  Add the ribs and marinade to a baking dish.  Bake for 1 hour.
3.  Heat grill on high heat.  Slice jalapeno peppers in half, lengthwise.  Remove seeds.  ( I like to wear gloves while removing the seeds).  Place on the grill and char on both sides, approx. 10 mins.  Remove from the heat.  
4.  To assemble ribs:  Place a piece of cheese (2x1 inch) inside a half slice of jalapeno.  Place cheese side down on top of the rib.  Wrap a slice of bacon around the rib, securing the jalapeno pepper.  (Note:  You might need two slices of bacon depending on the thickness of the rib).  Add a piece of foil to the grill.  Place the ribs on the grill and char on all sides until the bacon is crispy.  Brush with bbq sauce, to your liking.  

Summer Peach BBQ Sauce Recipe:

Ingredients:
3 peach, ripe (peeled and sliced)
1 cup La Lechonera Natural Mojo
8 ozs tomato sauce
6-8 TBS brown sugar
2 TBS Worcestershire sauce
1 TBS ginger, minced
1/4 cup molasses
1/8 tsp cayenne pepper, optional

Directions:
1.  Add all ingredients to a medium-size saucepan.  Cook on med/high temperature for approx. 30 mins., or until liquid is reduced by half and starts to thicken.  Season with salt and pepper.  
2.  Puree the sauce with an immersion hand blender, or food processor.  Return back to the burner and cook a few minutes longer if you want the sauce to be thicker.  The sauce will thicken as it cools.

Note:  I like to start with less sugar and add later to sweeten more.  Also, I like to do this with the hot pepper, as well.  

Sour Orange Buttermilk Chicken

 

SUPER MOIST

Sour Orange Buttermilk Chicken

Ingredients:
1 cup Sour Orange Marinade
8 chicken thighs, boneless and skinless
1 egg, beaten
1 cup buttermilk
1 cup flour, (I used gluten-free)
1 tsp adobo seasoning 
1/2 tsp paprika 
oil for frying

Directions:
1.  Season the chicken with salt and pepper.  Add the marinade and chicken to a plastic zip bag.  Lay it flat on a plate, sealed.  Place in the refrigerator for at least 4 hrs or overnight.  (Rotate the chicken occasionally by flipping bag over to the opposite side)
2.  Beat the egg in a medium-size bowl.  Whisk the buttermilk into the egg.  Season with salt.  Add the chicken to the buttermilk/egg mixture and make sure it completely emerges in the liquid.  Let sit for 15 mins
3.  In a separate medium-size bowl stir together the flour, adobo, and paprika.  
4.  Heat oil in a large cast-iron skillet on med/high temperature.  Preheat oven to 350 degrees.
5.  Coating the chicken:  Remove a piece of chicken from the buttermilk with kitchen tongs.  Let it drip dry.  Add the chicken to the flour mixture and coat well on both sides.  Add the chicken to the hot oil.  Cook on both sides until browned.  Fry the chicken in two separate batches to not overcrowd the pan, leaving space between each piece.  Add fried chicken to a baking sheet lined with paper towels to absorb excess oil.  When all the chicken is fried remove the paper towel from the baking sheet and discard.  Place the chicken in the preheated oven and bake for 15 mins.

Suggestions:  
1.  Add slices of oranges (skin on) to the baking sheet and bake with the chicken). Squeeze the warm orange juice over the chicken before serving.
2.  Season the chicken with sea salt immediately after it comes out of the oven.   

Marinated Sour Orange Chicken Salad

 

Marinated chicken makes the best chicken salad.  The results you get are super moist
chunks that are so tender, you can cut with a fork.  It is packed with a complete balance of earthy from the goat cheese, savory from the dill, sweet from the dates, tangy from the orange, and crunchy from the celery and almonds.  Serve this salad for lunch, as a sandwich, or whip it up into an appetizer.  Serve with pretzels, corn chips, or toast triangles.  Either way, you serve it, it will be the hit of any get-together.

Ingredients:
4 large chicken breasts (skinless/boneless)
1 cup Sour Orange Marinade (La Lechonera)
1 cup mayonnaise
4 ozs goat cheese, softened
1/3 cup red onion, chopped fine
1 TBS orange zest
6 dates, chopped fine
1/2 cup celery, ( 1 stalk), chopped fine
2 TBS fresh dill, chopped fine
1/4 cup slivered almonds

Directions:
1.  Season the chicken with salt and pepper, on both sides.  Place the chicken breasts into a large sealable bag, with the mojo.  Place on a plate with a slight lip to prevent any liquid to leak out of the seal.  Refrigerate for at least 4 hours or overnight.  Remove the chicken from the bag.  Pat dry with paper towels.  Grease a 13 x 9-inch baking dish with cooking spray.  Place the chicken into the pan.  Cover with aluminum foil.  Bake in a preheated 350-degree oven for 40 mins.  Remove the chicken from the oven and let cool.  Chop the chicken into small shredded pieces.
2.  In a medium-size mixing bowl whisk together the mayonnaise and goat cheese.  Stir in the onion, zest, dates, celery, and dill.  Taste and season with salt and pepper, if needed.  Fold in the almonds.  Serve warm or chill in the refrigerator, covered.

Serves 8 people

Quahog Fried Clams

Quahog is a hard shell clam native to the easter shores of North America and Central America.

2 lbs Quahog clams or another hardshell clam, shucked

4 cups cooking oil

Coating Mix Ingredients:  Mix all ingredients in a bowl

1 cup cornmeal, finely ground

1 cup gluten-free flour

1 TBS paprika

1 tsp salt

Batter Ingredients:  Beat all ingredients, in a bowl

1 cup buttermilk

1 egg, beaten

Directions:

1. If clams are wet drain on paper towels to absorb excess liquid.

2.  Add clams to buttermilk/egg mixture, remove with a slotted spoon to drain excess liquid.

3.  Add clams to the flour mixture, tossing to coat thoroughly.

4.  Heat oil in a preferably cast iron deep pan to 350 - 375 degrees.  Drop a few clams into the oil and fry for approx. 1 min or until they turn golden brown.  Place on a baking sheet lined with paper towels to absorb excess oil

Serve with tartar sauce and lemon wedges.  

 

Marinated /Grilled Beef Chuck and Poblanos

 Marinated / Grilled Beef Chuck and Poblanos

I have always purchased beef chuck for making beef stew.  I would saute it then 

I would cook it over a burner for at least a couple of hours in gravy, with potatoes and vegetables. 

I never thought to marinate the meat first.  But, what a wonderful next trick that will save me time.

Not only was the meat tender, but it was also absolutely delicious.  Now, you do have to marinate the meat

overnight, but I call this downtime.  You can sleep while it's marinating.  

Ingredients:

1 1/2 lbs Beef Chuck Steak

1 cup La Lechonera Natural Mojo

3 TBS olive oil

1 large sweet onion, sliced

4 poblano peppers, sliced (seeded and stems removed)

2 cloves garlic, minced

Directions:

1. Cut the chuck steak into 2-inch strips. Season the steak with salt and pepper. Place the steak into a zip bag, with the mojo. Place in the refrigerator and leave for at least 8 hours or overnight. If possible, rotate the bag often to ensure all sides of the meat are getting marinated. 

2. Remove from the bag and gently pat dry with a paper towel. Sear the meat on a pre-heated grill for approx. 4 mins on each side, to get char marks. Remove from the grill and let sit for 10 mins.

3. In a large skillet, heat oil on med/high heat. Stir in the onions and peppers. Season with salt and pepper. Saute for 5 mins—cut meat into bite-size pieces. Stir in the beef to the skillet. Saute for an additional 15 mins with the cover. 

Side Dish Suggestions: 

Mexican Rice: See my recipe

Grilled Plantains

 

Beef Bulgogi and Noodles (Korean BBQ Beef)

 

Bulgogi bool-GOH-gee literally means "fire meat".  Marinated, thin cuts of good quality meat such as sirloin, ribeye or flank, seared over a hot fire.  You can also use chicken or fish, such as salmon.  The marinating only takes 30 minutes for this dish, which allows this time for prepping other ingredients at that time.  This meat can be served alone or with rice noodles or your favorite rice.  

Ingredients:
1 lb sirloin (cut in 4-1/4 inch pieces)
1/3 cup tamari sauce, (soy)
1/4 cup sweetener (sugar or honey)
2 TBS mirin or rice wine 
2 TBS sesame oil
1/4 cup Asian pear, shredded (or pear or pineapple juice)
1 TBS ginger, minced
2 cloves garlic, minced
1 red bell pepper
1 cup onions, chopped
1 carrot, shredded
4 ozs rice noodles, cooked
1 cup scallions
2 TBS sesame seeds

Directions:
1.  Season meat with salt and pepper.  In a dish with sides (to hold marinade without leaking out) lay meat flat on the bottom.  In a separate bowl mix the soy, sugar, mirin, sesame oil, pear, ginger, and garlic.  Pour over top of the meat, to cover.  Flip over meat a few times to get it nice and coated with the marinade.  Place in the refrigerator for 30 mins.  
2.  While meat is marinating, chop your peppers and onions.  Next, shred your carrot.  Heat a medium-size saute pan with 1 TBS cooking oil, on medium/high heat.  Stir in the peppers and onions and cook for 3-5 mins or until soft.  Stir in carrots and turn off the burner.  
3.  Grease your grill with oil.  Heat grill on high heat.  Remove meat from the marinade.  Add the marinade to your saute pan, with the peppers and onions.  Place meat on the grill and let sear 3-4 mins on each side or to desired redness.  Remove from the grill and cut into thin slices.  Add the meat to the marinade.
4.  Cook noodles according to your package.  Drain noodles, reserving approx. 1/4 cup of starch water and stir it into the marinade.  Toss noodles and meat together.  Top with scallions and sesame seeds.  

Serves 4

Note:  This recipe can easily be doubled