Posts Tagged With: Costa Rican

Costa Rican Chifrijo

Costa Rican Entree

CHIFRIJO

INGREDIENTS – PICO DE GALLO

4 Roma tomatoes
1 medium white onion
1 tablespoon fresh cilantro
1 jalapeno pepper (or ½ if you like it milder)
4 teaspoons lime juice
½ teaspoon salt (½ teaspoon more later)

INGREDIENTS – MAIN

1⅓ cups rice
1 pound pork belly*
2 garlic cloves
1 medium yellow or white onion
¼ teaspoon cumin
¼ teaspoon pepper
½ teaspoon salt
1 tablespoon olive oil (2 tablespoons more later)
2 tablespoons olive oil
1 15-oz can red kidney beans, drained
2 tablespoons salsa Lizano* or Worcestershire sauce

INGREDIENTS – FINAL

2 avocados
1 cup tortilla chips

* = Pork belly can be found at CostcoTM. They tend to sell in 5-to-6 pound packages. However, what you don’t use, can be sliced to make bacon.
* = Salsa Lizano can be found online and in ethnic supermarkets.

Serves 4. Takes 1 hour.

PREPARATION – PICO DE GALLO

Dice tomatoes, white onion, and cilantro. Seed and dice jalapeno. (Wash hands afterward. If you touch your face before washing, it will burn.) Put tomato, white onion, cilantro, jalapeno, lime juice, and ½ teaspoon salt in bowl. Mix with spoon until well blended.

PREPARATION – MAIN

Cook rice according to instructions on package. Cut pork belly into ½” cubes. Dice garlic cloves and yellow onion.

Add pork-belly cubes, garlic, cumin, pepper, and ½ teaspoon salt to small mixing bowl. Mix by hand until pork-belly cubes are well coated. Add 1 tablespoon olive oil to pan. Heat olive oil using high heat until a tiny bit of garlic starts to dance in the oil. Add coated pork belly cubes. Sauté cubes for 10 minutes or until cubes turn golden brown and become mostly crispy. Stir frequently, especially so when they start to brown.

While pork belly sautés, add 2 tablespoons olive oil and yellow onion to pot. Sauté at medium-high heat for 5 minutes or until yellow onion softens. Stir frequently. Add red kidney beans and salsa Lizon. Reduce heat to medium. Cook until beans are warm. Stir occasionally

PREPARATION – FINAL

Peel avocados and cut them in half lengthwise. Remove pits. Cut avocado halves into 4 slices each. Add equal amounts of cooked rice to 4 serving bowls. Top rice with red kidney beans and yellow onion,. Top red kidney beans with pork belly cubes (chicharrone). Finally, top chicharrone with pico de gallo. Garnish with avocado slices and tortilla chips.

TIDBITS

1) This dish uses Roma tomatoes.

2) Roma is Latin for Rome. The Romans had a word for everything.

3) The Roman legionnaires carried Roma tomatoes into battle.

4) When the Roman soldiers got close to the enemy’s forces, they’d hurl Roma tomatoes.

5) The tomatoes splattered on the faces of the opposing infantry. Tomato juice got into the eyes of the foe.

6) Clear-sighted Romans charged into the ranks of the blinded enemy. The professional Roman army would gain a decisive victory within minutes.

7) “LycopersiciSusceptibility et gladii,” “Tomatoes and Swords.” was the slogan of the Roman soldiers.

8) Indeed, early Roman emperors wore a purple robe with vivid red Roma tomatoes on it.

9) But in late 405, extreme frost conditions totally destroyed the entire Roman Empire’s crop of tomatoes. Barbarian hordes crossed the frozen Rhine River and plunged into the heart of the empire.

10) It had been quite a long time since the legionnaires had fought without tomatoes. They didn’t know how to fight without them. The confused Roman army could no longer hold the barbarian forces at bay.

12) So Rome lost battle after battle. The barbarian conquered everything. Mighty Rome was no more. This is why you should stock your pantry with tomatoes.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Costa Rican Pork Casado

Costa Rican Entree

PORK CASADO

INGREDIENTS – MARINADE

2 dried chiles, guajillo, ancho, or other
1⅓ cup vegetable or pork stock
5″ carrot
1½ tablespoons lemon juice
2 teaspoons molasses
½ small onion (additional 2 onions later)
2½ tablespoons sugar
½ teaspoon pepper
1 teaspoon salt
1 tablespoon vinegar

INGREDIENTS – SALAD

¼ head cabbage
1 small carrot
1 small tomato
¼ teaspoon pepper
¼ teaspoon salt

INGREDIENTS – RICE

1 cup basmati or white rice
1 onion (1 additional onion later)
2 red bell peppers
2 tablespoons vegetable oil (5 additional tablespoons later)

INGREDIENTS – PLANTAINS

2 plantains
5 tablespoons vegetable oil

INGREDIENTS – PORK

1 onion
4 pork loins

1 15-ounce can black beans

SPECIAL UTENSIL

outdoor grill

Serves 4. Takes 1 hours 30 minutes.

PREPARATION – MARINADE

Seed chiles. Add chiles and vegetable stock to pan. Cook on medium heat for 15 minutes or until chiles soften. Add chiles, vegetable stock and the remaining marinade ingredients. Puree in blender until smooth. Coat pork loins with marinade. Let marinate for 30 minutes. Keep marinade.

PREPARATION – SALAD

Shred cabbage. Dice carrot and tomato. Add cabbage, carrot, tomato, pepper, and salt to mixing bowl. Mix with fork.

PREPARATION – RICE

Add rice to pot. Cook rice according to instructions on package. While rice cooks, mince 1 onion and red bell peppers. Sauté on medium-high heat for 5 minutes or until onion softens. Keep rice and onion/bell pepper mix warm.

PREPARATION – PLANTAINS

Peel plantains. Slice plantains in half lengthwise. Add 5 tablespoons vegetable oil and plantain to pan. Sauté on medium heat for 5 minutes or until plantains become tender and turn golden brown. Drain and keep warm.

PREPARATION – PORK

Cut onion into four slices. Grill onion and pork loins on barbecue grill at high or 450 degrees. Grill onions for 10 minutes or until they start to char. Turn them over once. Grill pork for 20 minutes or until it is cooked through (white inside) or starts to brown. Turn over every 5 minutes. Brush with marinade each time.

PREPARATION – FINAL

Put beans in pot. Cook on medium heat for 5 minutes or until sauce begins to bubble. Add pork to plate with grilled onion slice on top. Add rice to side and top with onion/red pepper mix. Add 2 plantains to the side. (Lots of sides, aren’t there?) Add cabbage to a remaining spot on plate and top with carrot and tomato.

TIDBITS

1) This recipe has orange zest. As far as I know there are no movie titles with the word zest in them. But there is a classic movie called “Lust for Life.” It’s about Vincent Van Gogh. Van Gogh was an artist. So am I. I had a vase displayed in the Gemente Museum in the The Hague, Netherlands. I am now a chef. The upcoming movie about my life is likely to be called, “Lust for Zest.” See, I finished this tidbit with a line to spare.

 

Chef Paul

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, humor, international | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Costa Rican Pork Casado

Costa Rican Entree

PORK CASADO

INGREDIENTSCasado-

8 tablespoons orange juice
4 tablespoons orange zest
2 teaspoons garlic salt
1 teaspoon chili powder
1 teaspoon cumin

¼ head cabbage
1 small carrot
1 small tomato
¼ teaspoon pepper
¼ teaspoon salt

1 cup basmati or white rice
1 onion (1 additional onion later)
2 red bell peppers
2 tablespoons vegetable oil (5 additional tablespoons later)

2 plantains
5 tablespoons vegetable oil

1 onion
4 pork loins

1 15-ounce can black beans

PREPARATION MARINADE

Coat pork loins throughly in orange juice, orange zest, garlic salt, chili powder, and cumin.. Let marinate for 30 minutes. Keep marinade.

PREPARATION – SALAD

Shred cabbage. Dice carrot and tomato. Add cabbage, carrot, tomato, pepper, and salt to mixing bowl. Mix with fork.

PREPARATION – RICE

Add rice to pot. Cook rice according to instructions on package. While rice cooks, mince 1 onion and red bell peppers. Sauté at medium-high heat for 5 minutes or until onion softens. Keep rice and onion/bell pepper mix warm.

PREPARATION – PLANTAINS

Peel plantains. Slice plantains in half lengthwise. Add 5 tablespoons vegetable oil and plantain to pan. Sauté on medium heat for 5 minutes or until plantains become tender and turn golden brown. Drain and keep warm.

PREPARATION – PORK

Cut onion into four slices. Grill onion and pork loins on barbecue grill at high or 450 degrees. Grill onions for 10 minutes or until they start to char. Turn them over once. Grill pork for 20 minutes or until it is cooked through (white inside) or starts to brown. Turn over every 5 minutes. Brush with marinade each time.

PREPARATION – FINAL

Put beans in pot. Cook on medium heat for 5 minutes or until sauce begins to bubble. Add pork to plate with grilled onion slice on top. Add rice to side and top with onion/red pepper mix. Add 2 plantains to the side. (Lots of sides, aren’t there?) Add cabbage to a remaining spot on plate and top with carrot and tomato.

(snarky comment. ☜ Weeks later: I was interrupted by a melee in the house, plate tectonics, or something, so I typed “snarky comment” as a place filler. Clearly, I had hoped to come back in a jiffy with a brilliant thought intact. However, my brilliance was as fleeting as the perfect ripeness of an avocado. So let this be a cautionary tale to everyone; write down your thoughts if you suspect a bout of plate tectonics coming on.)

Enjoy!

TIDBITS

1) This recipe is made with orange zest. As far as I know there are no movies titles with the word zest in them.

3) But there is a classic movie called “Lust for Life” starring Kirk Douglas and Anthony Quinn. It’s about the life of Vincent Van Gogh.

4) Van Gogh was an artist. So am I. I had a vase displayed in the Gemente Museum in the The Hague, Netherlands.

5) I am much more into cooking now. The upcoming movie about my life is likely to be called, “Lust for Zest.”

6) Any dish I create gets eaten.

7) You are not allowed to eat paintings in art museums, particularly so at the Louvre in Paris.

8) Not even if you bring the correct spices and wine. However, you can eat popcorn at the movies. As of press time, however, few movie theaters serve gourmet dinners and fine wine. It’s a hard world out there.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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