Mexican Chunky Salsa

Lez also served a chunky salsa along the Mexican Potato Empanadas and Mexican Refried Beans at the Gilmore Park Church Community Kitchen.

Mexican-Chunky-Salsa-4

Minoo brought some Green Salsa which she made during the summer when tormatilla is in abundance. She freezed the Green Salsa in small containers and defrosts one at a time when she needs it. The Green Salsa goes well with the empanadas.

Ingredients

  • 4 tomatoes, chopped
  • 1 onion, finely chopped
  • a handful of cilantro, finely chopped
  • 2 cloves garlic, minced
  • lime juice to taste
  • salt and pepper to taste

Mexican-Chunky-Salsa-1

Source: Lez

Continue reading

Home Made Fried Peanuts with Cilantro and Chili

If Ben can cook, so can you!

Ladies and gentlemen, boys and girl … TADA!

Presenting …

The Home Made Version

The Home Made Version

… Home Made Fried Peanuts with Cilantro and Chili. It is easier to make than I thought. It is not quite like the ones we had in S&W Pepper House (see full post here).

SW-Pepper-Richmond-3-600x400

The Pro Version from S&W Pepper House

There are some obvious difference between the Pro and the Home Made version but that is OK. After all, this is Release 1.0. Future releases will be better.

My version is not as crunchy. It is also not as spicy. It look duller. It did not taste just as good. But I am happy with it because everyone likes it.

It was fmed who found the 怪卤花生 Vinegar Peanuts recipe from this site.

20100712-Fried-Peanuts-with-Cilantro-and-Chili-1

We bought the raw peanuts from the grocery store on the ground floor of the Richmond Public Market. This is dirt cheap. We got them for just $4 for a bag of 3 lbs. There are Dan-D-Pak ones which are more expensive.

I think you can make at least 12-15 servings with the 3 pounds of raw peanuts. So the peanut cost is just 30-40 cents to make this serving. If you eat at S&W Pepper House, the same serving is $5.

Here is how this is made … Continue reading

Venezuelan Cuisine: Fried Plaintain Slices (Tajadas)

The last element in the Pabellon Criollo dish is the Fried Plaintain Slices. Plaintain is generally used for cooking. Unripe plaintain is starchy and not suitable to be eaten raw. Plantain also has a firmer texture than sweet banana. That’s why they are usually steam, boil or fry before eaten.

Fried-Plantain-3-600x400

When buying plantain, you want to pick those with brownish skin for a more ripe plantain which tends to be sweeter.

Ingredients

  • 3 plantains, peel and cut into long slices
  • Mozzarella cheese, grated
  • oil for frying

Fried-Plantain-1-600x400

Source: Maria

Prep time: 5 minutes;  Cook time: 10 minutes;  Serve 4 to 6

Instructions

Fried-Plantain-2-600x400

Simply fry the plantain with a couple tablespoons of oil until both sides are golden brown. Serve plantain with grated mozzarella cheese.

Fried-Plantain-41-600x400

This will complete the series for the Venezuelan national dish, Pabellon Criollo con Barandas. Maria, thank you for sharing with us.

Roasted Sweet Potatoes

For side dish, June and Helmut prepared some Roasted Sweet Potatoes at the South Arm Cooking Club for Seniors.

Roasted-Sweet-Potatoes-6-600x400

I simply love Roasted Sweet Potatoes. They are sweet and earthy. I like to make this healthier alternative to snack foods when hosting parties.

Ingredients

  • 2 pounds medium sweet potatoes
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika or cumin, optional

Roasted-Sweet-Potatoes-1-600x400

Source: Charlene Dy

Prep time: 10 minutes;  Bake time: 45 minutes;  Serves 4

Continue reading