Today, we are presenting our Stove top braised pork ribs in a soy sauce and balsamic vinegar reduction…..
Need we say more?
As you know, ribs are one of the most popular foods in the entire world, yet most people still have difficulty making them at home. Here is a foolproof braising technique that does not require any special equipment, just one pot and your stove top!
By cooking your ribs in a cooking liquid we can guarantee that you will have a moist, tender and extremely flavorful rib. Perfectly salted with soy sauce and totally herbaceous, with taste of fresh lime to add zip to every bite. You do not have to grill your ribs over hot coals or smother them in barbecue sauce, for an authentic foodie experience and this recipe proves it just fine!
Adapted From by Michael Bednarz shared.com May 11, 2017
Ingredients: 10 pork spareribs 1/2 cup soy sauce 1/4 cup balsamic vinegar 1/3 cup brown sugar 1/3 cup granulated white sugar 10 cloves garlic, crushed 2-3 tablespoons ground cumin 2 teaspoons granulated onion powder 1 tablespoon dried rosemary 3-4 sprigs fresh oregano 3-4 sprigs fresh thyme 2 bay leaves 1 lime, juiced 2 tablespoons red wine vinegar 1 chicken bullion cube Kosher salt, to taste* ground black pepper to taste 2 limes, cut into wedges, for garnish 3-4 tablespoons snipped fresh chives, for garnish
Directions: Place the spareribs into a large pot, and fill with just enough water to cover. Add the cup soy sauce, balsamic vinegar, brown sugar, granulated white sugar, garlic, cumin, onion powder, fresh oregano,thyme, bay leaves, lime juice, red wine vinegar,chicken bullion cube and salt and pepper,to taste. Bring to a rolling boil, then reduce heat and simmer uncovered over medium heat until the water has completely evaporated, about 45 minutes to an hour.
When all of the water has evaporated, remove the bay leaves, and allow meat to brown, turning occasionally using tongs. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve into the meat.
Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and chives.
Cook’s Notes: Depending on the brand of soy sauce that you will use, you can completely eliminate the use of salt in this recipe if desired.
Dark soy sauce is one of the two types of soy sauce used most often in Chinese cooking. The light variety of soy sauce tends to be the other one used in Asian cuisine.
Dark soy sauce is aged for longer periods of time and usually contain molasses or caramel and a bit of cornstarch added, making it s thicker and darker in color than light soy sauce. Also note that dark soy sauce varieties tend to have a high sodium content, although not as high as light soy sauce. Because it tends to be a more full-bodied flavor, dark soy sauce is frequently added to marinades and sauces to add color and flavor to a dish.
Although dark soy sauce is used primarily in cooking, as it needs heating to bring out its full flavor, you will also sometimes find it in dipping sauce recipes.
To see how this recipe was originally made, see the video from shared.com in the video below:
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To be perfectly honest, I truly enjoyed cooking this dish in my new Le Creuset Signature Cast-Iron Round Dutch Oven, just as much as eating the most delicious braised chicken I have had in a while. This perfectly braised fragrant chicken stew is a cultural transformation of Asian, Central and South American ingredients—coconut, cumin, Mexican chorizo, cilantro and lime.
2 Tablespoons canola oil
3 whole chicken legs
3 chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 pound fresh Mexican chorizo
1 onion, thinly sliced
1 Tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, broken in half
1 Tablespoon Madras curry powder
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
2 Tablespoons fresh lime juice, plus lime wedges for serving
1 Tablespoon unsalted butter
1/4 cup finely chopped cilantro, plus sprigs
7 coffee beans, finely crushed (1/2 teaspoon)
2 teaspoons finely grated lime zest
Preheat the oven to 425° F. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes, curry powder and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter. Taste and adjust the seasoning with salt.
To make the gremolata,In a small bowl, combine all of the ingredients and mix well.
Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata and cilantro sprigs and serve with lime wedges.
This dish taste better the next day. The braised chicken can be refrigerated overnight. Reheat gently.
Who doesn’t love Empanadas….the delicious little turnover pastries that ca be stuffed with vegetables, savory meats, cheeses, sweet jellies, jams or anything else that a true foodie desires. Another great filling for empanadas can be leftover meatloaf, a spaghetti meat sauce, mashed potatoes and cheese, or even spinach and bacon, for a twist.
Just about every Latin country has a version of empanadas with variations of dough and fillings. Some are fried and some are baked.
Lately, I have been looking for more healthy alternatives for my for some of my favorite foods.
The recipe presented here, are made with ground turkey and a homemade dough infused with ground annatto seeds for color and for taste.
But if you are short on time, Goya now makes a line of empanada discs, both plain and annatto flavored. They can be found in the frozen section in most local grocery stores. If they are not available, make sure to inquire with the manager at your local supermarket to see if they can be ordered for you.
Serves 6 to 8
Ingredients: Empanada Dough:
3 cups all-purpose flour, plus more for the work surface
1 Tablespoon baking powder
2 teaspoons sugar
1 Tablespoon ground annatto seed (optional if you want reddish orange dough)
1/2 cup lard or vegetable shortening
3/4 cup chicken stock
1 teaspoon olive oil
1-1/2 pounds ground turkey
1/2 large chopped onion
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 tomato, chopped
1 small jalapeno pepper, seeded and diced
2 Tablespoons cilantro
4 ounces tomato sauce
Kosher salt, to taste
Fresh ground pepper, to taste
1 teaspoon ground cumin
Directions: For the empanada dough:
Combine the flour, baking powder, sugar , annatto,and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture
to the flour mixture and knead until a dough forms. Cover and refrigerate for 30
Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer.Layer cut sheets of wax paper between each disc before you stack them, then wrap and set aside in the refrigerator until ready to use.
For the Meat Filling:
Heat olive oil on medium heat until shimmering in large cast iron skillet. Add the ground turkey and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all liquid from pan.
Add the onion, garlic, green bell pepper, red bell pepper, jalapeno,tomato,cilantro and cumin to the skillet.Add tomato sauce and mix well into the meat and vegetable mixture. Reduce heat and simmer covered about 15 to 20 minutes. The mixture should be moist but not dripping wet. Set aside until you are ready to fill the empanadas.
To make the empanadas:
Add about 1 tablespoon of the meat filling to each empanada and fold the dough over in half to enclose the filling. Using your fingers, crimp the edges or use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
To cook the empandas:
Preheat the oven to 400°F.Line two cookie sheets with parchment paper and lightly spray with vegetable cooking spray.
Gently transfer each empanada onto the cookie sheet and lightly brush the top of the empanada with egg wash. Bake for 12 to 15 minutes, until golden brown.
Allow to cool before eating, the filling will be extremely hot.
Goya makes empanada disks and can be used instead of making your own dough if you are pressed for time.
The origins of tortilla soup may be a mystery, but its intriguing roasted flavors has long made it a favorite soup in my seasonal menu rotation.
Throughout my travels in Central America, I discovered that tortilla soup it’s self is not as ubiquitous throughout Mexico. The soup appears to have originated from the home kitchens found in the very the center, around Mexico City.
As with any dish, there are a million and one ways to prepare it. Stock, meat, vegetables and spices vary according to region and period. The common thread for all recipes is the inclusion of crisp tortillas, Tortillas provide the grain component, commonly found in soups throughout the world. European soup grain equivalents are pasta, rice, barley, and dumplings. Food historians generally tell us soup is ancient. It is consumed by all segments of society. Recipes have been shared, imported, adopted and adapted whenever peoples of divergent cuisines meet. This explains why many of the ingredients listed in traditional Mexican Tortilla Soup are from the Old World. Tortillas are generally the most common food found throughout Central America.Except for the tomatoes, the other ingredients chicken, beef, onions, oil, spinach, salt, pepper and cheese are “Old World” foods introduced to Mexico by Spanish settlers. The use of tortillas, in this soup recipe, more likely descends from European practice of adding crisped bread to soup (think croutons & crackers) rather than ancient Mayan/Aztec food customs.
The best guess any one can estimate the arrival of tortilla soup in the Unties States in or around southern California, probably points to Encarnacion Pinedo’s 1898 California cookbook “El Cocinero Espanol“. A version of the dish also appears in “Elena’s Famous Mexican and Spanish Recipes,” first published by Elena Zelayeta (1893-1974) in San Francisco in 1944.
Most Americans became familiar with the dish after dining at Zona Rosa, a popular nightlife and restaurant district in Mexico City. Fonda El Refugio started serving authentic interior and coastal Mexican cooking to tourists in the 1960s.
In Southern California, tortilla soup has been in seasonal rotation on the Cafe Verde menu at the Ojai Valley Inn & Spa since longer
than anyone on the staff can remember. And the soup started to appear in haute versions in other restaurants in the 1980s, when regional Southwestern flavors were championed by chefs such as John Sedlar.
As the recipes evolved with time, Tortilla Soup, has come to be composed of a tomato and chicken-broth based recipe topped with tortillas, is more closely aligned with authentic Mexican cuisine.
Although some will argue that authentic tortilla soup possesses certain characteristics, there’s no wrong way to make it. At its most fundamental, tortilla soup. Cooks may add what they wish-from bits of chicken and avocado to elegant squash blossoms and vegetables, especially tomatoes. Some purists insist that epazote, a Mexican herb, also is an essential ingredient.
Mrs. Zelayeta, was the doyenne of Mexican cooking in California, and in reviewing her recipe, below, you will see it is a simple combination of broth, tomato puree and tortilla strips, to which she added mint leaves.
“Sopa de Tortilla (Tortilla Soup)”
1/4 cup oil
1 onion, chopped
1/2 cup tomato puree
3 quarts broth, chicken or beef
1 teaspoon cilantro (coriander)
Sprig mint leaves
Cut tortillas into strips about the size of macaroni. Fry tortillas in oil until crisp, then rmove from pan and drain on absobent paper. Place in pot and add boiloing broth wich has been prepared in the following manner: Fry onion and tomato puree in the oil which was used in frying the tortillas. Add stock. Mash the cilantro, add a little broth, and strain into the stock Cook half an hour, adding the mint leaves during the last 10 minutes. Serve with grated cheese. Serves 6.”
—Elena’s Famous Mexican and Spanish Recipes, Elena Zelayeta [Dettners Printing House:San Francisco] 1944 (p. 16)
Jaime Martin del Campo and Ramiro Arvizu of La Casita Mexicana in Bell, near Los Angeles riff on a classic central Mexican version by pureeing guajillo chiles along with tomatoes. They grind fried tortillas with the mixture too, which amplifies the corn flavor.
The version once served by Carlos Haro of Casablanca Restaurant in Venice, California was adapted from a recipe by cookbook author Alicia Gironella De’Angeli of Mexico City, used roasted vegetables and chicken stock, lightly thickened with beans, is the base, then chopped cilantro, fried tortilla strips and raw onion are added to the broth, along with a garnish of cool queso fresco and crunchy roasted chiles.
I have also found that other great versions of the simple soup was composed of spicy chiles, ground tortillas and roasted vegetables topped with crisp tortilla strips and cool strands of sour cream.
In my version of the soup, I added some roasted chicken to give it a little more body to it. If you do not have the time to roast a chicken, picking up a rotisserie chicken from the supermarket works great in a pinch.
4-6 Roma tomatoes
1/2 large white onion, peeled
2 dried ancho chiles
2 Tablespoons olive oil
3 cloves garlic
1 cup tomato juice
3 cups chicken stock
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground oregano
1/2 teaspoon ground dried ancho chiles, or more to taste
1 1/2 cups cooked chicken, shredded
Vegetable oil, for shallow frying
6 corn tortillas, cut into 1/2-inch-wide strips
Mexican sour cream or regular sour cream
2 avocados, peeled and diced into 1/2- inch cubes or slices
Queso fresco or mild feta, crumbled
Fresh cilantro. chopped
Preheat oven to 400 degrees.
Line a baking sheet with foil. Lay tomatoes, garlic and onion on the foil Put baking sheet in oven and allow peppers to roast for 20 minutes. Remove baking sheet. Using tongs, tomatoes and onions a half turn, then place back in the oven for another 20 minutes. Turn off the oven and then add the chiles and them for a few seconds. Allow the vegetables to cool. Chop the onion and garlic.
Heat the olive oil in a medium saucepan. Add the garlic cloves and saute over medium-low heat for 1 to 2 minutes. Add the tomatoes, breaking them up with a wooden spoon. Add the onion, chiles, white pepper, cumin, paprika, oregano and cooked chicken. Cook for 10 minutes.
Add the tomato juice and chicken stock. Bring the mixture to a boil, then reduce the heat and simmer 15 minutes. Taste and adjust the seasoning with salt and pepper as needed.
For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
To serve, ladle the soup into 4 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.
Look for ground dried ancho chiles ,sometimes labeled pasillo, in the spice section of selected markets, especially in Latino markets.
Ground turkey meat can be used to make these traditional Indian pastries that can be composed of peas, potatoes, onions and spices are cooked together to create a savory appetizer. By using store bought won ton wrappers, samosas can be whipped up in minutes making a mouthwatering little snack at a moments notice.