Ingredients: 1 Pork filet 15 – 18 prunes 2 Onions – chopped in large chunks 7 oz (200 gr) sliced bacon salt and pepper 1 cup water Directions: Slice the Filet lengthwise. Place prunes along the middle. Sprinkle salt and pepper. Wrap the filet with […]
You will find this dish throughout the Caribbean, and the north of South America. I make it Venezuelan style. I do know that in Brazil and that in Cuba it is prepared similarly, but I am not sure how close their recipes are. The only downside to this dish is that it requires a very long time to cook. You can replace the bacon with the leftover bone of a pork roast… sorry it doesn’t sound very appetizing, but it is the original method and it does give you better results… as a modern twist, I like to add bacon.
- 1 package black beans
- 3 red peppers – chopped
- 3 onions – chopped
- 4 garlic cloves – pressed
- 3.5 oz (100 gr) bacon.
- 3 laurel leaves
- 1 teaspoon cumin
- 1 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon vinegar
- Soak the beans overnight.
- Prepare a sofrito with the onions, peppers, and the garlic.
- Add all the ingredients to a stew pot, and cook for a few hours, until the beans are tender.
We like to make Pizza on Tuesdays, because the kids have sport until 6 pm, and then there’s not enough time to cook. I usually set the bread machine to make the dough while we are away, so that as soon as we get home, we just have to form the pizza dough, and the kids get to “decorate” it – I just have to get the toppings ready.
Pizza Dough (for 1 large pizza – I usually double it for 4 – 5 people)
- 6 oz (200 ml) water
- 1.5 teaspoons dry yeast
- 3 Tablespoons olive oil
- 3/4 lb (350 gr) flour
- 1.5 teaspoon salt
- 1 teaspoon sugar
Directions – Dough:
Place all ingredients in a bread machine in the order given above (liquids first), and set the machine to make a dough. Here you see that I’m making 2 pizzas, so I needed to double the ingredients.
Ingredients for Pizza Sauce
- 1 cup tomato puree
- 1/2 cup pesto (see recipe or use your favorite brand for a quick sauce)
- 1 teaspoon sugar
- 1 teaspoon salt
- Mix all ingredients to make the sauce.
- Sauce (above)
- Dough (above)
- Any combination of the following:
- Salami, pepperoni, ham, onion slices, tomato slices, bacon, or any topping of your choice…
Still cool enough to make Fondue one more time, although we even used to make Fondue in Venezuela – I remember once eating Fondue at the Beach after bringing the air conditioner to the max, so it would be cold enough to survive eating such a meal in the tropics!! Not very environment-friendly, but nobody knew that back in the 70’s…
- 250 gr gruyère cheese – grated
- 250 gr appenzeller cheese – grated
- 5 oz (150 ml) dry white wine
- 2 garlic cloves – chopped very, very finely
- ground pepper
- ground nutmeg
- 1/4 teaspoon dijon style mustard
- 1 tiny bit of lemon juice
- 1 teaspoon corn starch
- 1/2 oz (15 ml) Kirsch Wasser or white wine to dilute the corn starch
- 2 baguettes – cut into cubes
- TIP: When making Fondue for kids, the wine and the Kirsch are substituted for sour Must (Most in german). It is made of apple juice, it is sour and it does not contain any alcohol.
First you prepare the Fondue on the stove at med – high heat.
- Press the garlic against the sides of the Caquelon .
- Add the wine and warm up just a little bit.
- Start adding the cheese (previously mixed), little by little, while stirring constantly. You are supposed to always stir tracing an 8!
- Add a tiny bit of lemon juice. This prevents the cheese from separating.
- Add the cornstarch (previously diluted in Kirsch or wine).
- Add the mustard, and then add pepper and nutmeg to taste.
- The fondue is ready as soon as it starts to boil. Now you can bring the Fondue to the table and place it on a Réchaud (spirit burner)
- Serve with baguette. Some people like to add a little bit of salami.