Spicy Chicken With Ginger, Star Anise, And Roasted Corn And Pumpkin
As shown here the chef Michelle Bernstein, there are many wonderful ways to combine spices, and you should enjoy while browsing. Loa flavors of this dish are lovely and healthy. This recipe has two key food: Cilantro and garlic. It also has squash, corn and polio.
To prepare the roast pumpkin, preheat oven to 350 ° F. Combine oil, brown sugar, cinnamon and vanilla. Cover the pumpkin with the mixture and pour into a metal pan. Cover with foil and cook the 3rd minutes until squash is tender. Uncover the pan and mix with corn. Cook uncovered for 10 minutes. Stir in the cilantro and parsley. Season to taste with salt and pepper. Set aside.
Mix broth polio, soy sauce, star anise, ginger, garlic, cumin seeds, fennel seeds and basil in a soup pot over medium heat. Boil, reduce heat to low and add the polio. Cook 35 to 45 minutes until ready. Use tongs to serve dishes polio.For the mojo, heat the peanut oil in a pan. Remove when the oil is smoking and add the garlic, shallots, ginger, soy sauce and vinegar, shaking the pan to prevent burning.To serve, pour the roasted corn and squash in a dish, serve up the pieces of polio and rode with oil. Anada cilantro and serve immediately.The pumpkin, which is in the food category slave, is popular throughout the Caribbean, Central and South America. The pumpkins are round and can have the size of a cantaloupe or watermelon. The shell color can be green, brown or reddish. Its bright orange flesh is succulent and firm, and has a sweet taste, different from the pumpkin, the squash family. Can be found all year in Latino markets and large supermarkets.
Shrimp With Mango And Ginger Sauce
The chef Xiomara Ardolino enjoy the great depth of flavor as you can see here combined with a variety of ingredients. She recommends serving this dish with mashed taro, tuber with a delicious nutty flavor. You can to serve their wadding, with a green salad and / or your mashed potatoes, a favorite (although it will be a heavier dish ...). This recipe contains garlic, a key food Latino, peppers, onions, shrimp and chayote.
To prepare the mango and ginger sauce, heat a tablespoon oil in medium skillet over medium heat. Saute the shallots and ginger and garlic pepper. Add the mango and add the rice wine and rum and cook 5 minutes until the mango is soft. Transfer to a food processor and grind as slowly add half cup of remaining oil. Set aside.To prepare the soy sauce, heat a tablespoon oil in a medium saucepan over medium heat. Saute the shallots, ginger and garlic. Add the white wine and rice, balsamic vinegar, soybean meal and orange juice, and cook about 5 minutes over medium heat, until liquid is reduced by half. Slowly add the butter and reserve aside.
Heat oil in a skillet over medium heat. Add onions, peppers, bok choy, carrots, squash, cabbage, salt and pepper. Saute for 5 to 8 minutes until vegetables begin to soften (but should be crisp). Set aside.
Finally, to prepare the shrimp, heat the canola oil in a skillet over medium heat. Saute shrimp with garlic and white wine and cook 3 minutes until shrimp acquire a pink color. Add the mango and ginger sauce and make sure the shrimp are covered with sauce.To serve, use a fountain or pour the fried shrimp and vegetables onto two plates. Rode 1 / 4 cup soy sauce and serve.