Malanga is a root vegetable commonly found in Florida. It's something I grew up eating and nobody makes a better bowl of Crema de Malanga than my momma. It's high in fiber and potassium and rich in flavor, bordering around a potato with dark black walnut accents. Enjoy it fried, roasted, or in soups and stews but always make sure to cook it before you eat it as the raw malanga could pose health risks. Get the BEST malangas no matter where you live from my friends at Tropical Fruit Box tropicalfruitbox.com/ Crema de MalangaYield: 2 Quarts
Ingredients: 4 Cups Malanga, peeled and diced large 1 Quart Milk 2 Tablespoons Olive Oil 4 Cloves Garlic, chopped 1/2 Spanish Onion, sliced Salt and Pepper to taste Method of Preparation: 1. In a medium sized pot add diced malanga and add enough water to cover 2. Bring to a boil and cook until fork tender. Drain 3. Meanwhile in a small pot, heat olive oil and add garlic and onions. Cook until translucent 4. Add milk to garlic and onions and bring to a simmer 5. In a blender add cooked malanga and the milk mixture 6. Blend until smooth, adding more or less milk depending on desired consistency 7. Season with salt and pepper to taste Pro Tip: The traditional topping is just a nice pad of butter on top, allowing it to gently melt before swirling it in. I like to get creative and top it with crunchy chili and onion oil. The possibilities are endless though, so feel free to top with anything that your imagination can dream up!
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I recently connected with my friends over at Tropical Fruit Box to sample some of their amazing products. They are a fruits and roots delivery service specializing in tropical and exotic ingredients. Since I was born and raised in Miami but currently live in Boston, I'm always searching for those sweet and perfectly ripe fruits of my past. Every single thing I've received from them has been perfectly ripe and absolutely delicious. I've loved coming up with exciting recipes with their produce, such as this Pitaya smoothie bowl. It's loaded with antioxidants and is perfect for the summer weather. Feel free to get creative with the toppings and mix-ins. You can't go wrong when the dragon fruit is THIS good. And don't forget to visit Tropical Fruit Box to order your box today! tropicalfruitbox.com/ Pitaya Smoothie BowlYield: 1 smoothie bowl
Ingredients: 1 Dragon Fruit, scooped and frozen 1/2 Cup Yogurt of Choice, frozen (I used coconut skyr from Icelandic Provisions) 1 Banana, sliced and frozen 1/4 Cup milk, milk alternative, or juice of choice (I used almond milk 1 Scoop Collagen Peptides Optional: honey, cinnamon, or other flavorings Method of Preparation: In a blender, blend all ingredients until smooth, using only enough milk or juice to get everything moving in the blender. Top with fruits, nuts, seeds, or coconut (or get creative with nut butters and spreads) Pro Tip: Freeze multiple batches of fruit flat in the freezer, and use ice cube trays to freeze yogurt, then indivudually portion your ingredients in freezer bags and add a few cubes of yogurt so you have it handy when you're craving a smoothie bowl. All you have to do it sump it all in a blender and add liquid. Let me start off by saying I. LOVE. SUGAR. My biggest cravings come in the form of sweets. And I never turn down a cookie, or a piece of candy, or a muffin. But with these LYFE Fuel muffins I can have my sweets without the guilt. I have been a fan of LYFE Fuel's Vegan Daily Essentials Shake for the last couple of years, but just started getting creative with the way I use it. One serving of LYFE Fuel contains 18g of plant-based protein, probiotics, antioxidants, a plethora of vitamins and minerals, and best of all it tastes great. For this recipe I used their vanilla chai flavor, although I'm sure their chocolate flavor would taste just as great paired with the bananas!! These muffins freeze very well and are great to use as a quick breakfast on the run or as a snack to satisfy a sweet tooth. They are free of refined sugar and instead rely on the sweetness of the banana and pure maple syrup for flavor. Make sure your bananas are RIPE (I mean REALLY REALLY RIPE) It will help ensure sweeter muffins. I hope you enjoy them as much as I do! Sugar Free Banana Muffins ft. LYFE fuelYield: 12 Muffins Ingredients: 1/3 Cup Extra Virgin Olive Oil ½ Cup Pure Maple Syrup 2 Eggs, at room temperature 1 Cup Mashed Bananas (about 3) ¼ Cup Milk of your choice (I used unsweeted almond milk) 1 Teaspoon Vanilla Extract 4 Scoops Vanilla Chai LYFE Fuel Vegan Protein Powder (or Chocolate if that’s your jam) 1 Teaspoon Baking Soda 1 ¾ Cups Flour (feel free to substitute Gluten-Free or Whole Wheat Flour) ½ Teaspoon Salt ½ Teaspoon Cinnamon Method of Preparation:
One of the places -and people- I pull inspiration from is my wife, Alexis. She is first-generation Korean American and was born and raised in Hawaii. One of the ingredients I've come to love from her culture is Gochujang, a red chili paste that is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard. I wanted to make gochujang approachable to those who have never tried it before, while at the same time pairing it with ingredients that remind me of both Hawaii and Miami. Hence the tuna tartare tostada was born. I use the gochujang in a vinaigrette (recipe to follow) and toss it with fresh tuna and scallions. I was inspired by Hawaii's famous tuna poke and thought it would be a perfect way to marry our two cultures. I fry blue corn tortillas until they are crisp and light, top it with fresh avocados (because Cubans eat avocados with EVERYTHING), followed by the tuna and topped with sesame seeds and wasabi tobiko. Feel free to use this gochujang vinaigrette either tossed with fresh tuna or as a marinade for any of your favorite proteins. Its lightly spicy, sweet, and salty and a perfect compliment to both lean fish and fatty meats. Cheers! Gochujang Vinaigrette
Makes 2 Quarts Ingredients: 2 Cups Gochujang 1 Cup Rice Vinegar ¼ Cup Honey ¼ Cup Sesame Oil 2 Tablespoons Soy Sauce 3 Cups Vegetable Oil Procedure:
Welcome to my page! I'll be uploading new menus, recipes, and overall culinary tips and tricks here! But to start here's the recipe I have been asked the most about! It's my signature dish of Fricase de Pollo from my episode of Beat Bobby Flay on Food Network (Season 19 Episode 3 'Getting Nutty') Fricase de Pollo is a traditional Cuban dish made of braised chicken, tomatoes, and sofrito (although almost ALL Cuban cuisine starts with sofrito!) This recipe is passed down from my mom and I hold it very dear to my heart. I make mine extra special by adding jalapenos for a little extra kick and roasting my peppers over an open flame before adding them to my sauce for added smokiness and depth of flavor. I hope you enjoy and check back often for more recipes! Fricase de PolloServes: 6
Time: 45 Minutes Sofrito: - 1 Red Bell Pepper - 1 Green Bell Pepper (roast the peppers over open flame until fully charred, then cover in a bowl with plastic wrap until steamed – 3 minutes – peel and de-seed then small dice) - 2 Green Jalapenos (roast the peppers over open flame until fully charred, then cover in a bowl with plastic wrap until steamed – 3 minutes – peel and de-seed then mince) - 1 Spanish Onion, minced - 10 Cloves Garlic, finely minced Remaining Ingredients: - ¼ Cup Olive Oil - 4 Pounds Bone-in Chicken Thighs - 1 Tablespoons Dried Spanish Oregano - 1 Tablespoon Smoked Paprika - 2 Teaspoons Ground Coriander - 2 Teaspoons Ground Cumin - 2 Teaspoons Ground Turmeric - 2 Teaspoons Dried Garlic Powder - 1 Cup Tomato Sauce - 2 Cups White Wine - 1 Cup Chicken Stock - 2 Bay Leaves - 10 ea Spanish Olives with Pimento, diced small, Plus 2 Tablespoons Olive Juice - ¼ Cup Golden Raisins - 1 Tablespoon Parsley, minced - Salt and Pepper Procedure:
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AuthorExecutive Chef of Archives
August 2020
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