Monthly Archives: April 2016

Puerto Rican Rice and Pigeon Peas, Spicy Coconut Shrimp, Sautéed Spinach and Onions and Plantain Fries

IMG_1749Puerto Style Rican Rice and Pigeon Peas
2 Tablespoons extra virgin olive oil
1 onion; diced
1 teaspoon sea salt
1/2 red pepper; diced
1-2 cloves garlic; crushed
(¼ cup olives; optional)
½ cup tomatoes sauce
1 teaspoons ground cumin
1/2 teaspoon ground coriander
1 Tablespoon dried oregano
1/4-1/2 teaspoon fresh ground black pepper
14 ox bag frozen pigeon peas (found in the frozen Goya section)
2 cups brown rice; soaked in water 3-8 hours, rinsed and drained
3 1/2 cups water

Preheat a heavy bottom pot over medium heat, add olive oil, onion and salt and sauté until soft and transparent, about 5 minutes. Add peppers and garlic, sauté for 3 more minutes. Add optional olives, tomatoes and spices. Simmer for 1-2 minutes. Add pigeon peas, rice and water. Bring to a boil, stir and turn down heat bringing the rice mixture to a slow simmer. Simmer without a lid until almost all the water is absorbed, about 10 minutes. Do not stir as this can make the rice sticky. Cover, turn heat to low and allow to slow cook/steam until rice is tender and all of the water is absorbed, another 10-15 minutes.

Spicy Coconut Shrimp
2 lb raw shrimp; peeled
2Tablespoon coconut oil
sea salt
fresh ground black pepper
ground cumin
cayenne
oregano

Preheat oven to 375. Meanwhile, melt coconut oil into a cast iron skillet (or any broiler proof pan). Arrange peeled shrimp in a single layer on coconut oiled skillet/pan. Sprinkle with salt, pepper and spices and oregano. Turn on broiler, broil shrimp till they curl, turn pink and just crisp on some thin edges (7-10 minutes depending on size of shrimp).

Plantain Fries
2 yellow plantain
extra virgin oil for the pan
sea salt to taste

Preheat a heavy bottomed skillet over medium heat. Peel the plantain- this can be difficult depending on how (not) ripe they are when picked. Cut along one ridge from stem to end and begin to feel sideways. I keep a paring knife handy to slice away any left over peel. Cut as you like into roughly 1/4 inch thick pieces. I normally do disks but wanted to try “fries” today. Add olive oil cover the bottom of the pan. Place the sliced plantain in the pan and fry until yellow-golden just turning brown. Turn each piece till cooked on all sides. Place on a serving dish and sprinkle with salt.

Sautéed Spinach and Onions
1 onion; quartered and sliced
22 oz baby spinach
4 Tablespoons butter
1/2 teaspoon sea salt
pinch fresh ground black pepper

Preheat a large stock pot over medium heat. Put the butter in first followed by the onions sprinkled with salt and top with spinach. Cover and stir occasionally until the spinach is wilted. Toss in the black pepper.

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