Pickled Red Onions

Great and easy recipe for pickled red onions, very versatile recipe, that can be eaten alone or as a side dish.

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I also added carrots for a dash of color.

Ingredients:

3 medium red onions sliced 1/8 inch

1 carrot thinly slice

1 cup vinegar

2 T sugar

1 t salt

1 t peppercorns

3 bay leaves

1/4 cup lime juice

6 lime slices 1/8 inch cut in half

1 cup of water

Procedure:

Slice onions, carrot and lime, divide evenly in 3 jars already clean and hot. Combine vinegar, sugar, salt, peppercorns, bay leaves, and lime juice, in a pot and cook for 5 minutes.  Pour the hot liquid over the already fill jars, cover and let it rest for 20 to 30 minutes. Refrigerate and eat before 2 weeks.

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Here served over wild Salmon tails and bellies.

WP_20140816_008Thank you for stopping by, if you like this, please leave a comment, it will be appreciated. 

Fabiola

 

OLIVE PEPPERONI BREAD

Isn`t this a delicious and scrumptious olive and pepperoni bread?, that`s exactly what I taught when I saw the Olive and Pepperoni bread made by Liz, from Myfavoritepastime.com

WP_20140817_021Very easy to follow, no knead, no starter or sponge and no need to wait for the dough to rise, just mix, cook and bake.
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I did not make any mayor changes to this recipe, it`s perfect, with the exception that my loaf pan measure 10 1/2 x 6, instead of the 8 1/2 x 4 1/2 recommended.  If you want a deeper and bigger slice of bread, I recommend you go for the 8 1/2 x 4 loaf pan, like in the original recipe. Due to oven issues I baked mine at 350.F, for 1 hour.  Everyone in the family loves this Olive and Pepperoni bread, next time I need to double the recipe. It`s really delicious.  Original recipe here.

Thank you for following, and if you like the recipe, leave a comment, it will be greatly appreciated. Have a great weekend. Linking up at: Monday Funday Linking Pty

Fabiola

Zucchini Bread

Zucchini is a bit of a boring vegetable; but with a little of this and a little of that, you can make delicious bread, cakes, flan or what ever you put your mind to.  This is an original recipe for Zucchini bread, from Sherry Pinkard, that I altered to suit my needs for no sugar or low sugar.  Its a very dense and delicious kind of cake like, bread.   

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 This recipe for zucchini bread, will render for two bread pans, but I choose to do mine in only one big 11 1/2 x 6 inches. That`s your choice.

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Here you can find the original recipe for zucchini bread, that I followed, with two changes: substituted the sugar for 1  and 3/4 of a cup of  pure honey.  And changed the flour for 100% whole wheat.  The original recipe that Ms. Pinkard called,  “My Mom Pineapple Zucchini Bread” is super rich and delicious, I made both.

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Thank you for stopping by, if you like it, please leave a comment. It will be appreciated.

Fabiola Garcia

Sriracha Sweet `Spicy Venison Jerky

Sriracha Sweet `Spicy Venison Jerky

Venison jerky is a dried and salted meat, mostly eaten as a snack.  This one was  prepared by a family member, Francisco, using the traditional method of salting and drying the meat.  He used his secret blend of seasoning, spices and Sriracha Sauce.

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Franky and his favorite homemade snack,  Sriracha  Sweet `Spicy Venison Jerky!!

Do you like this?,  please leave a comment, its always nice to hear from you. Thank you for following.

Fabiola Garcia

 

 

Potato Galette

Potato Galette

This dish can be eaten as a main dish, alone, with any cut of meat, hot or cold, with cheese and salad, for a breakfast, for lunch, or as a side dish for any other meal or however you wish to eat it, Potato Galette is a versatile potato dish easy to prepare and in the cheap. You will need only two main ingredients: potatoes and butter…real butter. Clarified butter.

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This I made with caramelized sweet Vidalia onlons in between layers. You will need a big non stick skillet to make the galette.

Start by peeling the potatoes, and place them in cold water.

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Slice them with the mandolin slicer, rinse in cold water and dry with a kitchen towel.

Place them in the big skillet with a little of the clarified butter, in a circular way, until you complete the base. Season with salt, pepper, cornstarch (optional) and the butter.  Repeat the process until you finish with all the potatoes. Seasoning all the way to the top. In order to get the  bottom, which will be the top, when you invert it on a plate, to brown more quickly, place the skillet on the stove top and cook for about 15 minutes, then place it in the oven for 1 hour cover with aluminum paper at 350.F. Remove the aluminum and put back in the oven, until the top is a little bit brown.

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Remove from the oven and let it rest for 5 minutes, and invert into a big plate or tray. 

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Ingredients:

5# potatoes

1 C butter

salt & pepper

Do you like the recipe?, send me a comment and tell me how would you serve this Potato Galette dish, or what you would do different. Thanks for visiting fabifabu.wordpress.com

Pork Shoulder w/Crispy Crackling

If you like pork, like me, you know you must have a piece of that skin, and you want it to be very crispy. And have you wonder how to get that delicious crispy skin? It`s a little labor intensive, but if you follow these steps, you’ll get the desire crispness on that cut of meat.

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Ingredients: fresh garlic & ginger. Power oregano,ginger, salt, pepper, onion, comino and sugar.

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Make lines at top, and poke with a knife all the way through on the other side, and with your finger make then a little bit larger, so you can insert pieces of fresh garlic and ginger.

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Rub the leg with the mix of spices, inserting the rub in the top cuts and in the other side holes.

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Place the cut of meat in an oven bag, or wrap the leg with plastic film, and put in the cooler for 2 days.

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Remove from the plastic wrap, let it rest for 1/2 hour, at the same time preheat the oven to 400.F cover with aluminum paper and roast for 1 hour. After one hour, remove the aluminum, turn the oven to 350.F and cook for 2 hours.

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After one hour…

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Fully cooked at 180. degrees

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Wait at leas 15 minutes before cutting!!

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Done with crispy crackling, Enjoy!!

What do you think about this recipe, did you like it?, had you try it before?. Leave a comment is always nice to hear from you. Thanks, Fabiola

 

Eggplant Lasagna

Eggplant Lasagna

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What to do with lots of eggplant that I was able to buy for .99 cents the whole bunch??  Eggplant lasagna!!.  Eggplants are everywhere and at very good low price. I had like 1 1/2 pounds of leftover baked chicken, from the night before, and decided to do a delicious eggplant lasagna.  Very fast and simple, you will only need these ingredients:  5 or 6 eggplants, pizza sauce, chicken or any other meat, shredded cheese, salt and crush black pepper.  Follow the steps as of any regular lasagna. WP_20140708_001

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Cover with pizza sauce

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Cover with mexican cheese

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Bake for 30 minutes

Enjoy!!


 

 

 

 

 

 

Basil, Mint and Oregano Pesto Sauce

Basil, Mint, and Oregano Pesto Sauce

I received these as a gift from a family member that grows her own vegetables “:” fresh basil, mint and oregano. Thinking of what to do with them, a pesto sauce was calling my name.

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basil, mint, and oregano

Original pesto sauce is a combination of basil, pine nuts, and Parmigiano cheese, among others ingredients. Mine is made of, basil, mint, oregano, fresh garlic, dried ginger, peanuts,  olive oil, salt & crush black pepper.

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pesto sauce

This pesto sauce can be use as a seasoning for meats, fish, poultry, or vegetables. It can also be spread over toasted bread or crackers.

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sauteed vegetables with pesto sauce

Enjoy!!

 

Chicken Feet Soup

Chicken Feet Soup

WP_000355The chicken feet soup is an uncommon soup in our tables these days. Is not a popular or known dish, for the new generations. Most young kids, have never seen or tasted this kind of dish.  But if you were raised in a farm, with plenty of chicken coops, you may be familiar with this or any other chicken parts.  It may look weird to you, but I can assure you the end result is a very delicious soup.

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Chicken Feet

You can only find this at a Latino or an Asian supermarket.  Some are sold pre cooked, deboned and clean, making it easer to cook with then.  A pressure cooker is a great and fast way to cook chicken feet.  They are gelatinous, and hard to cook.  You have to boil or fry the chicken feet, in order to remove the skin, also you most remove the ends.

Chicken feet are excellent for making chicken stock, they have a lot of collagen and a very strong flavor.  You can also fry, roast, or grill chicken feet.  Serve with a soy sauce, or in a soup.

My recipe for Chicken Feet Soup Recipe:

2 # of chicken feets

6 cups of water

carrots, onion, and celery cut in medium diced

salt & pepper to taste.

How I do it:

  • Wash the chicken feets and cut the ends
  • Boil and simmer in plenty water until soft
  • Remove from heat, and remove the skin
  • Strain the resulting broth from boiling/simmering the chicken feets, and add 6 cups of broth with the chicken feets, the vegetables, and cook until the vegetables are done.
  • Add salt and pepper to taste. Enjoy!!

 

Corned Beef Brisket

Corned Beef Brisket

Corned beef is a favorite cut of beef in various cuisine around the world: Irish, Caribbean, Jewish, and American, just to name some.  Corned Beef usually comes in two forms, a cut of beef or brisket, round or from the point, cured or pickle in a salty and seasoned brine.  The other form is canned, already cook, and salty.  The brisket is commonly use in deli cuts, and the can is a staple of Caribbean cuisine, usually made with saute sofrito (the trinity of caribbean cuisine), and tomato sauce.

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The red meat at left is corned beef

Slow cooker, boil or baked??

There`s 3 cooking methods for doing corned beef brisket: in a slow cooker, boil, or bake.  For me bake is the way to go.  Garlic cloves, slice onions, carrots, wine, and the seasoning packing that comes with the cut of meat are added and place in a baking pan.

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Cover it with foil, and bake for 2 1/2 hours at 300.F

WP_20140614_002To give more moisture to the meat, I added mushrooms, and Kale at the end of cooking time.

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the red meat at the left is corned beef

This cut of meat is usually serve with boil potatoes, and cabbage, that`s the traditional way. For this time it was served non traditional way with potatoes salad, pigeon peas rice (arroz con gandules) and fruits and green salad.

Pigeon peas rice (arroz con gandules)

Pigeon peas rice (arroz con gandules)

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fruits and greens salad