Like being in Miami, this Cuban Pork Dish is flavorful and certainly classic when accompanied by black beans. Use left-overs for pressed Cuban sandwiches!…
Created By: Chef Keith Snow
If you are looking for different ways to cook potatoes for breakfast this recipe is for you. It combines new potatoes, jalapeno chile peepers, green and red peppers, white onions and cilantro to form a zesty morning meal.
6 large New potatoes, diced
1 each Jalapeno Chile pepper, diced
1 clove Garlic, chopped
1/2 cup Green and red peppers, diced
1/2 cup White onion, diced
1/3 cup Cilantro, chopped
1 teaspoon Lime zest
1 teaspoon Smoked paprika
2 tablespoons Organic Butter
1/2 cup water
Salt and Pepper, to taste
1. Pour the water into a large saute pan. Add the potatoes, cover and cook at medium heat for about 7-10 minutes or when potatoes flesh gives in.
2. Add the butter (don’t worry if there is still water in the pan), onions, garlic and peppers.
3. While stirring occasionally, let this cook for about ten minutes covered remove the lid and continue to cook until the potatoes become crusty and brown.
4. It’s time now to add the cilantro, lime zest, and smoked paprika. Season with salt and pepper.
5. Stir for a few minutes and take off of the heat.
6. Plate and serve.
Created by: Chef Keith Snow
Active Time: 7 minutes
Total Time: 7 minutes
Recommended Beverage: Pinot Noir
The slight sourness of Meyer lemons kicks up the flavors of garlic and chickpeas in this hummus.
2 15 ounce cans garbonzo beans
2 cloves garlic chopped
1/2 tsp sea salt
1/4 tsp curry powder
1/4 tsp smoked paprika
1/4 tsp cumin
3 whole Meyer lemons
1/4 cup extra virgin olive oil
1 tsp rosemary finely minced
1/8 tsp black pepper
1/4 cup Tahini paste
1. In a small sauce pot over low heat infuse oil with rosemary and garlic, cook for 3 minutes…do not brown the garlic.
2. Add the rest of the ingredients to a food processor, add oil mixture and process to a smooth paste.
Chef’s Notes: Enjoy with toasted pita bread, in a wrap with fresh sprouts, cheese chopped lettuce and your good to go.[/private]
Stuffed cabbage, slow braised in a rich tomato broth, stuffed with grass fed beef and rice. With so much flavor you won’t be able to stop eating them….
Created by: Chef Keith Snow
Active Time: 1 hour
Total Time: 3 hours 15 minutes
Recommended Beverage: beer
The stuffed cabbage is a celebratory dish in some homes on the east coast and this recipe should be celebrated for it’s taste and low fat ingredients like lean ground turkey and green cabbage. Taking the time to make this dish will certainly be a rewarding experience. Try this one today.
Ingredients: [private Monthly Premium Member|Annual Premium Member|Lifetime]
1 large head green cabbage whole cored
1 cup white onions chopped
4 cloves garlic chopped
1/2 cup ketchup
3 large eggs
3 tbs worchestershire sauce
1 cup white rice uncooked
1/4 cup paprika
1 tsp fresh thyme chopped
1 tsp fresh sage chopped
1 seeds tbs carraway whole
2 qts Low sodium tomato juice
salt and pepper to taste
1. In a large pot of boiling water place the whole head of cored cabbage. Remove the outer leaves as they begin to cook and place in a colander. Repeat as necessary and set aside for later use.
2. In a large bowl combine white onion, garlic, ketchup, eggs, Worcestershire sauce, white rice, paprika, thyme, sage, caraway and salt and pepper. Mix thoroughly. Add ground turkey and mix just until all ingredients are incorporated. Do not over mix. Cook a small amount and adjust the seasoning.
3. Stuff cabbage leaves with 2 – 3 tablespoons of turkey mixture. Place into a baking dish. Repeat until all cabbage and turkey is used.
4. Top dish of stuffed cabbage with tomato juice. Cover with parchment and foil and bake at 350 degree pre-heated oven for 2 hours and 15 minutes.
5. Remove from oven and serve.