OPERATION PORK SHANK

On my lifelong journey through culinary explorations, there is one place I must visit every time I'm in New York City, Cafecito!

The reason being that they serve generous dishes with the authentic flavors of creole Cuban cuisine.

I have been stoping by Cafecito since they opened in 2003 and have never been disappointed or dissatisfied!

They have a 'secret' menu that the constantly change and my latest encounter & newest obsession in it is the Pork Shank!

Deliciously roasted to perfection, the meat falls of the bone with a delicious sauce that makes you want to lick the plate. It served with rice and beans and sweet plantains which can be switched for tostones, which I often do.

Next time you're in the area, stop by and give it a try, you'll be very happy.

SMOKED SALMON FOR DINNER

Major foodporn for dinner, I have a very special date with my mouth!! Yumm!




For dinner this evening I indulged in beautiful smoked salmon with capers, French mustard & crème fraîche accompanied by perfectly toasted garlic sourdough bread.

This is a light and satisfying meal that is tasty and contains Salmon which is a super food rich with Omega 3′s, protein, iron, calcium and, Vitamin D and one of my personal favorites!

Yep, I loved every bite!!!

Try it at home, they sell salmon in almost every supermarket worldwide, you can use smoked salmon or lox. You can also use cream cheese or sour cream and its can be eaten breakfast through dinner!!

Enjoy!

BEER-BRAISED RIBS WITH CLAMS

Beer-Braised Ribs With Clams (serves 6)

• 2 racks baby back pork ribs (about 2 pounds total)

• Kosher salt and freshly ground pepper

• 2 tablespoons extra-virgin olive oil

• 2 stalks celery, chopped

• 2 carrots, chopped

• 1 small onion, chopped

• 4 cloves garlic (2 chopped, 2 smashed)

• 1 tablespoon tomato paste

• 1 12-ounce bottle amber beer

• 1 bay leaf

• 2 cups low-sodium chicken broth

• 1 pound baby new potatoes

• 1 medium tomato, chopped

• 4 dozen littleneck clams, scrubbed

• 1 cup chopped fresh parsley

• Juice of 1/2 lemon, plus wedges for serving

Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ribs, bone-side up, and sear until brown, about 5 minutes. Remove and set aside.

Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes. Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid. Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more.

Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain.

Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot.

Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat. Add the clams, cover and cook until some just open, 5 minutes. Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve with lemon wedges.

Photo:Con Poulos | Recipe Courtesy of FoodNetwork.com

TEQUILA FUEGO SHOOTER

Tequila Fuego Shooter (Serves one)


1 1/2 oz premium tequila
1 teaspoon hot chile sauce
1 teaspoon lime juice
1 dash onion powder
1 lime wedge
kosher salt
1 jalapeño ring


Use lime wedge to moisten 1/2 the brim of the shooter glass. Dip the moistened brim in salt. In a shaker or a glass, mix the lime juice, tequila, onion powder and hot chile sauce. Blend well. Pour the mixture into the shot glass and garnish the edge with a jalapeño ring.


Follow the shot with the lime wedge.

Traditional Mexican flavors highlight your favorite premium tequila in this spicy shot. Enjoy!!


Recipe Courtesy of about.com

TACO LASAGNA

Taco Lasagna (serves 9)

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend



In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.


Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.



Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.


Recipe courtesy of tasteofhome.com

COLICO CORN CAKES

Calico Corn Cakes (serves 3-4)

1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 eggs, lightly beaten
1/4 cup 2% milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa



In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large  bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture.


Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa. 


Recipe courtesy of tasteofhome.com

CHEESE-STUFFED JALAPEÑOS

Cheese-Stuffed Jalapeños (makes 30)

8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
15 jalapeno peppers, halved lengthwise and seeded
1/4 cup dry bread crumbs
1/4 cup real bacon bits



Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.


Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm. 


Recipe courtesy of tasteofhome.com

CRAB STUFFED ENDIVES

Crab Stuffed Endives (makes 4 stuffed leaves)

½ Lb fresh lump real crab ready to serve (can 

substitute for packaged if not available)

Corn

2tbsp Cilantro (finely chopped)

1tbsp Mayonnaise

¼ tsp Chipotle Sauce (Tabasco brand)

Salt

Juice of ½ lime

Fresh black pepper

Romaine lettuce

4 leaves Fresh endive

In a bowl combine crab, corn, cilantro, mayonnaise, chipotle sauce, lime juice and salt & pepper to taste. Detach and clean four leaves of endive. Chop 6 leaves of romaine lettuce and set aside. Now you are ready to make the pico de gallo.

Pico de Gallo (makes 2cups)

1 1/2 cups seeded, diced tomatoes

1/4 cup diced red onion

1 tablespoon diced jalapenos

1 tablespoon minced garlic

Juice of 2 limes

2 tablespoons cilantro, plus extra for garnish

Salt and pepper

In a bowl combine all ingredients, set aside.

On a medium to large dish place the chopped romaine, place the crab mixture onto individual endives end place them on top of the lettuce, serve the pico the gallo next to endives….dip and delight in the fusion.

IRISH SODA BREAD

Irish Soda Bread (serves 8)

• 1/2 cup white sugar
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 cups raisins
• 1 tablespoon caraway seeds
• 2 eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 cup sour cream
• 
  

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.

In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour.

Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Recipe courtesy of allrecipes.com

CORNED BEEF & CABBAGE

On St. Patrick's Day, Corned Beef and Cabbage is a must, to make it traditional!!

Corned Beef and Cabbage (serves 8)



4 1/2 pounds corned beef brisket

5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter

In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.

Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. 


Place meat on a platter and spoon juices over meat and vegetables. Serve with Irish Soda Bread and whipped butter.

Recipe courtesy of allrecipes.com

GUINNESS IRISH BEEF STEW

Irish Beef Stew with Guinness Beer (serves 8)

• 
  
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 pounds beef stew meat, cubed
• 3 cups Guinness (or stout beer)
• 2 potatoes, peeled and sliced
• 2 potatoes, peeled and quartered
• salt and ground black pepper to taste

Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. 

Season to taste with salt and pepper before serving.

Recipe courtesy of allrecipes.com

STEAK AU POIVRE FOR TWO

Steak au Poivre for Two 

2 beef tenderloin steaks (5 ounces each)

2 tablespoons olive oil, divided

1 tablespoon whole white or black peppercorns, crushed

1/4 teaspoon salt1 tablespoon finely chopped shallot

1/4 cup port wine1 tablespoon balsamic vinegar

1/4 cup condensed beef consomme, undiluted

1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 ounce bittersweet chocolate, chopped

Brush steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a small skillet over medium heat, cook steaks in 2 teaspoons oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.

In the same skillet, saute shallot in remaining oil until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Add beef consomme and rosemary. Bring to a boil. Add chocolate, stirring until melted and sauce is thickened. Serve sauce with steaks.

Pairs well with home style, fried, or mashed potatoes as well as asparagus.


Courtesy of Taste of Home

BACON, CREMINI & BRIE POTATOES FOR TWO

Bacon, Cremini & Brie Potatoes for Two


2 medium potatoes
2 teaspoons olive oil
1/4 teaspoon salt

3 bacon strips, chopped

1/4 pound sliced baby portobello (cremini) mushrooms

2 ounces Brie cheese, sliced

1 tablespoon minced fresh chives

Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender.

In a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms in drippings.

Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with mushrooms, bacon and chives. 

Courtesy of Taste of Home

ALMOND FRENCH TOAST HEARTS

Almond French Toast Hearts 

6 slices of bread**

2 eggs

1/4 cup milk

1-1/2 teaspoons almond extract, divided

2 tablespoons plus 

1 cup butter, divided

3 tablespoons confectioners' sugar

Additional confectioners' sugar

Sliced fresh strawberries

Cut out bread slices with a 3-3/4-in. heart-shaped cookie cutter; discard trimmings.

In a shallow bowl, combine the eggs, milk and 1/2 teaspoon almond extract. Dip bread on both sides in egg mixture. In a large skillet, melt 2 tablespoons butter. Cook bread hearts for 2-3 minutes on each side or until golden brown.

For almond butter, in a small bowl, combine confectioners' sugar and remaining butter and extract; mix well. Sprinkle French toast with additional confectioners' sugar. Serve with almond butter and strawberries. 

**you will need a 3-3 1/4in. heart shaped cookie cutter

Yield: 3 servings.

Courtesy of Taste of Home