Cuban Beans and Rice

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This is yet another variation of the classic and popular dish, black beans and rice or “Moors and Christians.” The recipe gets its name from the black of the beans and white of the rice. Not only a great entree, it can also be used as a filling for tacos and for burritos. Red kidney beans can be substituted in the recipe for a slightly different taste.

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, cut in wedges and separated

  • 1 small green bell pepper, cut in strips

  • 2 cloves garlic, minced

  • 2 habanero chiles, minced

  • 1/4 cup tomato paste

  • 2 bay leaves

  • ½ teaspoon dried oregano

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon ground black pepper

  • 1 cup long-grain raw white rice

  • 1 small tomato, cut into wedges

  • 1 15-ounce can black beans, drained and liquid reserved

  • Salt to taste

Instructions

Heat the oil in a large saucepan over medium heat. Saute the onion, bell pepper, garlic, and habanero in the oil until the onions are softened, about 3 to 5 minutes. Add the tomato paste, bay leaves, thyme and black pepper.

Add the rice to the pan and saute until the rice becomes opaque. Stir in the tomato and beans.

Pour the bean liquid into a measuring cup and add enough water to make 2 ½ cups. Add to the rice and bean mixture, stirring once. Cover the pan and cook on low for 35 to 40 minutes, or until the liquid is absorbed and the rice is done.

To serve, remove the bay leaves and ladle onto a platter and serve with warmed flour tortillas.

Yield: 4 to 6 servings

Heat Scale: Hot

 

Grilled Beer Pork Chops

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A time-saving alternative to cooking a large pork roast, these chops have an Asian accent. The ginger gives them a nice bite.

Ingredients

  • 4 boneless pork chops, about 3/4-inch thick

  • 1/4 cup soy sauce

  • 2 tablespoons brown sugar

  • 2 teaspoons grated ginger root

  • 1 teaspoon Asian chile paste (available in Asian markets)

  • 2 cup pale ale or brown ale

Instructions

Place the chops in self-sealing plastic bag and add the other ingredients. Seal the bag. Gently massage the bag to evenly distribute the marinade ingredients. Refrigerate for 4 to 24 hours.

Prepare medium-hot coals in a kettle-style grill. Remove the chops from marinade and discard the marinade. Place the chops on the grill directly over coals. Cover the grill and grill for 10 minutes, turning once.

Tofu and Cucumber Salad with Spicy Peanut Sauce

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This super spicy salad was created using a hybrid of Indonesian/Thai satay and Sichuan/Hunan peanut sauces. It transforms mild-mannered tofu and cukes into a memorable salad. Serve it with grilled meats or seafood. From the article Exotic & Spicy Salads.

Ingredients

For the Spicy Peanut Sauce:

  • 4 cloves garlic, minced

  • 1 tablespoon sesame oil, or sesame chili oil

  • 1/4 cup ground red New Mexican chile

  • 1/2 cup mushroom soy or regular soy sauce

  • 1/2 cup hoisin sauce

  • 1/4 cup sambal badjak (found in Asian markets) or substitute 1/4 cup sautéed onions

  • 1/4 cup rice vinegar

  • 1 cup dry roasted peanuts, or substitute 2/3 cup chunky peanut butter

For the Tofu and Cucumber Salad:

  • 1 medium Napa cabbage, green or red cabbage or iceberg lettuce, shredded

  • 1 pound block firm tofu, cut in 3/4-inch cubes

  • 3 cucumbers, peeled, seeded and cubed

Instructions

Sauté the garlic in the oil in a pan until golden. Stir in the chile powder and then stir in the soy, hoisin, sambal badjak, vinegar, and peanuts. Bring the mixture to a simmer, remove it from the heat and let it cool slightly. Using a hand blender, food processor, or standard blender, process the mixture until it is very smooth and let it cool thoroughly.

Divide the cabbage between 6 salad plates and arrange the tofu and cucumber in an attractive pile on the top. Drizzle with the peanut sauce and serve immediately.

Kula Greens w/ Ginger Chile & Caramelized Macadamia Nut

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When Melissa attended the Chefs’ Festival at the Kapalua Wine Symposium, Roger Dikon (executive chef of the Maui Prince Hotel), gave her this exotic and terrific recipe. Serve it at your next party to really impress your guests with your good taste.

Ingredients

For the Dressing:

  • 3 egg yolks

  • 1/3 cup minced ginger

  • 2 tablespoons soy sauce, Japanese shoyu preferred

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon dark sesame oil

  • 1 teaspoon honey

  • 1 teaspoon salt

  • 1 tablespoon Dijon mustard

  • 2 fresh chile piquins, stems and seeds removed, diced, or substitute serranos

  • 1 1/2 cups macadamia nut oil or substitute peanut oil

  • 2 tablespoons water

  • Juice of 1 lemon

For the Caramelized Macadamia Nuts:

  • 1 tablespoon dark brown sugar

  • 2 tablespoons water

  • 3/4 cup diced Macadamia nuts

For the Salad:

  • 1 1/2 cups Kula greens (mixed baby lettuce)

  • 1 cup dried mixed fruit, such as papaya, mango, cherries or raisins

Instructions

For the Dressing:

In a blender or food processor, mix the egg yolks, ginger and soy sauce for 10 seconds. Add the vinegar, sesame oil, honey, salt, mustard, and chile and mix well. Blend or pulse at low speed and slowly add the oil. As the dressing thickens, slowly add the water and lemon juice. Chill before serving.

For the Caramelized Macadamia Nuts:

Heat the sugar in a heavy skillet until it melts. Stir in the water and add the nuts and cook, stirring constantly, until the nuts are sugar coated and the water has evaporated. Cool to room temperature.

For the Salad:

To assemble the salad: Thoroughly toss the dressing with the greens until well coated. Sprinkle in the dried fruits and garnish with the macadamia nuts.