food Thegreenchilemonster Cooks For Three
- Thread starter Thegreenchilemonster
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I had my butcher cut a 2 inch slab off of the middle of the "tres huesos" section of beef ribs. A 2lb. slab of some of the best meat on the cow
Tira de asado, chorizo argentino, morcilla argentina, chimichurri, papas fritas, y una ensalada con una vinagreta de aji charapita.
Tira de asado, chorizo argentino, morcilla argentina, chimichurri, papas fritas, y una ensalada con una vinagreta de aji charapita.
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Happy Cinco de Mayo!!!
Scallops(Vieiras) three ways.
I poached the fresh scallops for a few minutes before making the ceviches, since I enjoy the texture a bit more than completely raw.
Minced scallops/rocoto/tomato/lime/culantro/onion on a tostada shell, for a more traditional Mexican ceviche.
Minced Scallops/onion/culantro/extra lime juice/P. Dreadie Scotch Bonnet/avocado on a tostada shell for a more aguachile style.
Pan seared whole scallops in a bed of avocado slices, dusted with cotija.
Sweet corn kernels dusted in merkén and cotija cheese.
Tamal de elote covered in a dallop of crema Méxicana.
Scallops(Vieiras) three ways.
I poached the fresh scallops for a few minutes before making the ceviches, since I enjoy the texture a bit more than completely raw.
Minced scallops/rocoto/tomato/lime/culantro/onion on a tostada shell, for a more traditional Mexican ceviche.
Minced Scallops/onion/culantro/extra lime juice/P. Dreadie Scotch Bonnet/avocado on a tostada shell for a more aguachile style.
Pan seared whole scallops in a bed of avocado slices, dusted with cotija.
Sweet corn kernels dusted in merkén and cotija cheese.
Tamal de elote covered in a dallop of crema Méxicana.
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Mmmmmmmmmmmmm 
Grilled jerk chicken, coconut & pineapple rice, eggplant slices marinated & grilled in chimichurri.
Chicken thighs marinated with P. Dreadie scotch bonnets/garlic/ginger/shado beni/tangerine/lime/5 spice/cumin.
Rice cooked in coconut milk and turmeric, with a mix of minced pineapple slices when fluffing.
Eggplant slices chimi marinated, then slowly roasted over charcoal, slowly basted with chimichurri.
Chicken thighs marinated with P. Dreadie scotch bonnets/garlic/ginger/shado beni/tangerine/lime/5 spice/cumin.
Rice cooked in coconut milk and turmeric, with a mix of minced pineapple slices when fluffing.
Eggplant slices chimi marinated, then slowly roasted over charcoal, slowly basted with chimichurri.
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Seco de cabrito
I had my local halal butcher take 3 lbs of freshly butchered goat shoulder, and cut it into stew sized chunks, bones and all. He happily obliged.
I stewed the meat for 5+ hours, until it literally melts in your mouth, like buttah. You could probably drink it through a straw it is so tender.
Seco de cabrito in an aji amarillo/chicha de jora/aji panca/onion/scallion/culantro base, steamed rice, and mayocoba beans.
I had my local halal butcher take 3 lbs of freshly butchered goat shoulder, and cut it into stew sized chunks, bones and all. He happily obliged.
I stewed the meat for 5+ hours, until it literally melts in your mouth, like buttah. You could probably drink it through a straw it is so tender.
Seco de cabrito in an aji amarillo/chicha de jora/aji panca/onion/scallion/culantro base, steamed rice, and mayocoba beans.
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Bone in goat is one of the best stew meats ive had if you take the time to get it tender. One of my favorites for curry too.
Bo kho.
Slowly simmered grass fed beef chunks and carrots in a base of diced shallots, garlic, lemongrass, ginger, anise, cinnamon, beef broth, fish sauce tomato paste, rocoto, and bay leaves. Sliced baguette pieces to lap up the savory broth, and freshly picked basil from my garden to make the flavor and aromatics really pop.
Slowly simmered grass fed beef chunks and carrots in a base of diced shallots, garlic, lemongrass, ginger, anise, cinnamon, beef broth, fish sauce tomato paste, rocoto, and bay leaves. Sliced baguette pieces to lap up the savory broth, and freshly picked basil from my garden to make the flavor and aromatics really pop.
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Basil Leaves? look the size of lettuce leaves, or is the plate tiny ?
. I turned my garden over with some quality organic fertilizer at the beginning of the season, and my basil plants have been putting off some absolutely yuuuuge foliage.
Mothers day meal
I boiled up the lobsters last night, and made bisque with the carcasses. I pulled all of the lobster meat out, and stored it in the fridge for the sammies today. I made the rolls Connecticut style, rewarming the lobster meat with a little lobster stock, and drawn butter. I also threw on some chives to make the flavor pop.
Connecticut style lobster roll, steamed dungeoness crab, lobster bisque topped with merkén and chives, and french fries.
I boiled up the lobsters last night, and made bisque with the carcasses. I pulled all of the lobster meat out, and stored it in the fridge for the sammies today. I made the rolls Connecticut style, rewarming the lobster meat with a little lobster stock, and drawn butter. I also threw on some chives to make the flavor pop.
Connecticut style lobster roll, steamed dungeoness crab, lobster bisque topped with merkén and chives, and french fries.
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holy wow!
That definitely is a benefit of living near on the coast! I picked up both lobsters and the crab for $45. The lobsters were flown in fresh from up north that morning. The dungeoness crabs are from the Pacific coast, so also flown in. I would imagine a meal like this would still probably cost $150ish, including tip, at a restaurant here, though. My wife and I rarely go out to eat, it's WAY too expensive. If we do, it's usually to meet up with friends for birthdays and whatnot.Zippy said:
Sudado de Pescado
A bed of aji amarillo slices, rocoto slices, red onion, tomato, culantro, scallion, and a rich chicha de jora/aji amarillo broth. Layer the rock fish on that bed, then cover it with another layer of aji amarillo slices, rocoto slices, red onion, tomato, culantro, scallion, and a rich chicha de jora/aji amarillo broth. I also threw in some slices of Summer squash freshly picked from my garden.
Covered, and slowly simmered for an hour.
I plated this with white rice on the side, sprinkled with Chinese chives.
A bed of aji amarillo slices, rocoto slices, red onion, tomato, culantro, scallion, and a rich chicha de jora/aji amarillo broth. Layer the rock fish on that bed, then cover it with another layer of aji amarillo slices, rocoto slices, red onion, tomato, culantro, scallion, and a rich chicha de jora/aji amarillo broth. I also threw in some slices of Summer squash freshly picked from my garden.
Covered, and slowly simmered for an hour.
I plated this with white rice on the side, sprinkled with Chinese chives.
