Rice and Black Beans with Chorizo

I went to Tampa Bay with my brother and his wife, we ate this dish without chorizo.  I wanted a stand alone meal so I added Spanish chorizo to make it more filling.  The flavors are influenced by Cuba, Louisiana and Spain.



Rice and Black Beans with Chorizo

Serving 6 - 8 people.


Black Beans

                                           Olive Oil
1 med.                                Mayan Sweet onion, medium dice
1                                         Carrot, medium dice
1 lb.                                    Dry black beans
1 qt.                                    Chicken broth

1. Add olive oil to the sauce pan on low heat. Add onion and carrot and cook until the onion is translucent, about 10 min.
2. Add black beans and chicken broth to the sauce pan and cook on low heat for  2-2 1/2 hours.

Rice (Risotto)

                                          Olive Oil

2 - 4                                   Shallots, medium 

1 qt.                                   Arborio rice
1/2 cup                              White wine

3 cups                                Chicken broth

1 pinch                               Saffron 

1/4 cup                               Parmigiano reggiano, shredded

1. Add a thin layer of olive oil to a 10-inch pan and place on low heat. Add shallots and cook for 2-3 minutes or until softened.
2. Add rice and stir continuously for 1-2 minutes. Add wine on low-medium heat for 2-3 minutes. 
3. In a separate pot, heat chicken broth until it reaches a boil. Turn off heat.
4. Add 3/4 cup of broth to the rice every 6-8 minutes (about 20 minutes in total). Turn off heat.
5. Add saffron and parmigiano reggiano, stir.

Chorizo 

                                            Olive Oil

1/2 lb.                                  Chorizo

1. Add olive oil and chorizo to pan and heat for 6-8 minutes. Turn off heat.
2. Place chorizo on paper towel.                                  

Layer beans, rice and chorizo. Add parmesan cheese to taste. Garnish with parsley. Serve and enjoy!

Rice and Black Beans with Chorizo

I USE ONLY MY LEFT HAND!!!

"French" Chicken

I met a student, Emily, from Buffalo and I'm from Buffalo and she told me this is only made there.



"French" Chicken

Serving 4-6 peoples.

"French" Chicken 

2                                 Chicken, boneless skinless breasts  
1 cup                           Flour
3                                  Eggs, whisked
2 cups                          Panko, white bread crumbs
3 tablespoons               Butter
3 - 4                              Shallots
2 - 3 cloves                  Garlic, finely minced
1 1/2 fl. oz.                   Capers, nonpareil
3                                   Lemons
                                     Salt and white pepper
                                     Canola oil

1. Put boneless chicken in between wax paper and smash the chicken with a meat mallet until 1/4 inch thick. 
2. Prepare three different bowls with flour, eggs, and Panko.  Coat chicken in the flour and shake off the excess, dip into the eggs and then into another bowl with Panko.
3. Melt butter in pan on low heat. Cook shallots until softened. Add garlic and cook for 1 minute. Add capers and the juice of 2 lemons to saucepan and heat until just about to simmer. Turn off heat.
4. Heat 1/2 inch of oil in a non-stick, 20 inch pan until 350 degrees.  Use tongs to drop chicken in oil and cook until golden brown on both sides, about 2 minutes each.  Drain chicken on a plate with paper towel. 
5. Toss chicken in the butter, shallot and caper sauce and serve with lemon wedges and boiled broccoli.
6. Serve and Enjoy.

SINCE A STROKE I USE ONLY MY LEFT HAND!!!

Fried Rice Croquettes

My brother, and me went to Italy store in Rochester and ate Arancine. It was so delicious.



ARANCINE (Fried Rice Croquettes)

Arancine

Serving for 4-6 people.

For Risotto:

5 cups                          Chicken broth
4 tablespoon                Butter
1/4 teaspoon                Saffron, crumbled
1 1/2 cups                    Risotto rice
1 cup                            White wine
1/2 cup                         Parmigiano reggiano, crumbled
                                     Salt
                                     Freshly ground black pepper
3                                   Eggs, whisked

For Arancine:

4 oz.                           Mozzarella, 1/2" dice
4 oz.                           Ham, 1/4" squares, Seven Bridges Farm
2                                 Eggs, hard boiled, 1/8" chopped
3                                 Eggs, whisked until just foamy
3 cups                         Dried bread crumbs, seasoned
3/4 gallon                    Canola oil

1. Melt butter in pan over medium heat. Add risotto and saffron to pan and cook about 2-3 minutes. Add white wine to pan, boil and reduce for 3-4 minutes. Add 1 cup chicken broth at a time and boil until liquid is absorbed about 20 minutes. Add parmigiano reggiano, salt and black pepper.
2. Pour risotto from pan to tray,  spread and let cool. Pour egg mixture on risotto and mix to get tacky.
3. Dampen hand with water to prevent sticking. Gather about 1/3 cup of risotto mixture in your hand and fond into a ball leaving the center open. Place mozzarella, ham and hard boiled egg in the center of the ball. Close up the middle. The ball of risotto should be about 3" wide. Dip the ball of risotto into whisked egg and then roll it in bread crumbs. Refrigerate for about 30 minutes.
4. Pour canola oil into a wide and deep pan until  2" deep and heat to 375 degree over medium heat.  Take out of the refrigerator and place arancine into pot using a ladle strainer and heat 2-3 minutes per side. Take out of oil and place on paper towels to absorb oil.
5. Serve immediately with red sauce.

SINCE A  STROKE I USE ONLY MY LEFT HAND!!!

Ithaca Chicken

Ithaca Chicken

Sources they The Ithaca Chicken is only served in Ithaca, NY.

Ithaca Chicken

Serves 4 people.

1/2 cup                               Canola oil
1 cup                                  Cider vinegar
2 tablespoon                       Salt
2 teaspoons                        Poultry seasoning
1                                         Egg
1/2 teaspoon                      White pepper
1                                        Chicken, 5.0 lbs., "butterfly"

1. Mix oil, cider vinegar, salt, poultry seasoning, egg and white pepper in a bowl with a whisk.
2. In a large plastic bag put the butterflied chicken and marinade mixture. 
3. Let the chicken marinade in the refrigerator for about 4 hours.
4. Start grill at low heat with skin up for ten minutes, then flip over for another ten minutes. Turn middle burner off and flip chicken one more time, continue cooking for about 45 minutes to 1 hour. Check occasionally.
5. Remove from grill and place on a platter.
6. Serve and Enjoy.

How To Present "Butterfly" Chicken

1. Turn the chicken over, so the backbone is upright.
2. Using very sharp scissors, remove the backbone by cutting on both sides.
3. Now use a very sharp knife, to make a 2" cut through the flat, thin bone.
4. Flip it over.

Tool & Chicken

Very Sharp Scissor

Cutting on Both Sides

Very Knife

Flat in Over




I USE ONLY MY LEFT HAND !!!

Chicken Marinade

Onion Soup

The soup contains beef bones, bought from Jeff and Barrita Shanks, local Lima vendors at the Rochester Public Market. This onion soup makes a great addition to any dinner!


ONION SOUP

Serves 8-10 people

                                     Olive oil
4 tablespoons                Butter
2 large                           Mayan Sweet onions, peeled and cut into 1/8"to 1/4" by 1"to 1 1/2" slices
2 large                           Onions, peeled and cut into 1/8"to 1/4" by 1"to 1 1/2" slices
1 tablespoon                 Thyme
3 qt.                              Beef broth
1/4 cups                        Parmigiano Reggiano
                                     Salt and fresh pepper

1. On low heat, pour olive oil and butter in a pot. 
2. Then put onion slices and thyme in the pot. 
3. Let sit for 45-60 minutes. 
4. Add beef broth. 
5. Add salt and pepper to the soup.  
6. Cook for another 45 minutes. 
7. Add parmigiano reggiano. 
8. Serve and enjoy. 

Onion Soup

I USE ONLY MY LEFT HAND !!!

Basic Red Sauce

A stroke survivor, Ken Carpentier, loves to cook and he wanted this recipe. This sauce can be used with meatballs, Italian sausage, ground beef and other stuff

Ingredients

BASIC RED SAUCE

Serves 4-6 people.


                                                Olive Oil
1 medium                                 Onion, cut into 1/4"
3 cloves                                   Garlic, minced
1 lb. 12 oz.                               San Marzano Peelted Tomatoes, crush
24 oz.                                       Italian Tomato Base, no seeds, no skins
                                                 Salt and Pepper
 1 tablespoon                            Dried oregano
 1 tablespoon                            Dried basil
                                                 Fresh parsley, minced
                                                 Fresh parmigiano reggiano, shredded

1. In a bowl pour the San Marzano peeled tomatoes. Use your hands to mush the tomatoes into smaller pieces. Set aside.
2. In a 12" skillet, add olive oil. Over medium - low heat add an onion for 6 - 8 minutes. 
3. Add garlic for 1 - 2 minutes.
4. Turn on low heat. Add the prepared peeled tomatoes, tomato base, salt, pepper, oregano, basil, parsley and parmigiano reggiano.
5. Let simmer. Turn off at around 1 hour.
6. This sauce can be used with meatballs, Italian sausage, ground beef and other stuff.
7. Serve and enjoy.

Red Sauce

I USE ONLY MY LEFT HAND!!!

Caramel Popcorn

At the Rochester Public Market, I got very large popcorn kernels from Oldhome Farm, Amsler Family.


CARAMEL POPCORN

Serves 1 to 8 people.

                                       Oil                                        

Caramel Popcorn

1 cup                              Popcorn kernels
1 cup                              Brown sugar, firmly packed
1/2 cup                           Honey
1/2 cup                           Butter
1/2 teaspoon                   Baking soda
1/4 teaspoon                   Salt
1 tablespoon                   Molasses

1. Heat oven to 200 degrees.
2. In a 10 quart pot, cook oil and the popcorn kernels on high heat. Place a cover on the pot.
3. When the popcorn begins to pop, shake the popcorn kernels in the pot until you no longer hear the kernels popping.
4. In a 2-1/2 quarts, combine the brown sugar, honey, molasses and butter, and cook until it boils. Allow it to boil for 10-12 minutes. 
5. Turn off the heat and add the baking soda and salt. Then stir rapidly. 
6. Add caramel to the popcorn, leaving it in the 10 quart pot. Next, mix with a spatula.
7. Bake in large pan for 1 hour, stirring every 15 minutes. Spread the popcorn evenly in one single layer on top of the baking sheet. 
8. Serve and Enjoy. 

I USE ONLY MY LEFT HAND !!!