Mojo Stir Fry

Mojo Stir Fry
Chef Christopher Sotkovsky, CEC, CCE, from PA Culinary Institute
Yield: 4 servings

Cuban in origin, I have adapted this sauce to be used in combination with your favorite meat and vegetable combinations. You can make a large batch of this sauce and whip up a market basket stir fry, using the best fresh local seasonal ingredients.

Sauce:
2 cloves garlic, minced
3 limes, juiced
2 oranges, zested and juiced
1 tsp chili garlic paste
2 tbsp Maggi seasoning, or Kitchen Bouquet
1/2 cup water
3 tbsp molasses
1 1/2 tsp salt, or to taste
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp smoked spanish paprika
1/2 tsp black pepper
1 tbsp cornstarch

Stirfry:
2 tbsp olive oil
1 lb beef, pork, chicken, or shrimp, sliced thin
1 lb vegetables- onions, peppers, zucchini, etc
2 cloves garlic, minced
1 tsp chili powder
salt and pepper to taste
2 tbsp cilantro, minced
2 tbsp parsley, minced

Mix all sauce ingredients in a quart-size mason jar with lid. Can be stored in refrigerator for up to one month.
Prepare meat and vegetables. Heat a wok until very hot. Add half the oil, fry meat, remove from pan when browned. Add remaining oil. Reheat pan, add garlic and vegetables. Stir fry a few minutes, then add chili powder. When vegetables are tender and crisp, add meat. Shake up sauce and pur in enough to coat the meat and vegetables. Heat to thicken, serve with rice, cuban flat bread, and hot sauce.

Dan's note: very good. I might go a little easier on the orange juice in the sauce- it gets a little thin and citrusy.

Bahamian Peas and Rice

Authentic Bahamian Peas and Rice
http://allrecipes.com/Recipe/Authentic-Bahamian-Peas-and-Rice/Detail.aspx

"This is an authentic version of Bahamian peas and rice, I am a native of the Bahamas and this is how it was taught to me, hope you enjoy it. Serve with any prepared meat."
Original recipe yield: 8 servings.

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 8 ounces cubed cooked ham
* 1 tablespoon tomato paste
* 1 tomato, chopped
* 2 slices bacon - cooked and crumbled (optional)
* 8 ounces corned beef, chopped
* 1 (15 ounce) can pigeon peas, drained
* 2 sprigs fresh thyme
* salt and pepper to taste
* 1 (10 ounce) can coconut milk
* 6 cups water
* 1 teaspoon browning sauce
* 3 cups uncooked brown rice
DIRECTIONS:

1. Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.
2. Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally.

Dan's notes: a little bland. Seasoning with cinnamon is nice. Maybe that's because all I know is that coconut milk and cinnamon go together. Where do you get pigeon peas? Also, maybe reduce the water a little bit, by a cup or so, because it was a little watery after the rice was done absorbing.

Mashed plantains with bacon and onions

MASHED PLANTAINS WITH BACON AND ONIONS
http://www.epicurious.com/recipes/food/views/MASHED-PLANTAINS-WITH-BACON-AND-ONIONS-109228

2 green plantains (1 1/2 lb total)
1 1/2 teaspoons salt
1/2 lb bacon, chopped (6 slices)
1 cup chopped onion (1 medium)
1 1/2 cups whole milk
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter

Using a sharp large heavy knife, cut ends off plantains and slit through peel lengthwise from end to end. Soak in a large bowl filled with 4 cups water and 1 teaspoon salt 5 minutes. (This makes peel easier to remove.) Remove tough outer peel, using a paring knife if necessary, and cut plantains into 1 1/2-inch pieces. Cook, covered, in a 2- to 3-quart saucepan of boiling salted water until tender, about 20 minutes.

While plantains cook, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 4 minutes. Add onion and cook, stirring, until softened and browned, about 10 minutes. Reserve 1 tablespoon of mixture for garnish, then add milk, pepper, and remaining 1/2 teaspoon salt (mixture may appear curdled). Remove from heat and keep warm, covered.

Drain plantains in a colander and return to saucepan. Reheat milk mixture and mash plantains with a potato masher, adding hot milk mixture and butter. Sprinkle reserved bacon and onion on top.

Makes 6 side-dish servings.

Dan's note: Make sure you cook the bacon until it is very crisp so that it will crumble. Remove it from the pan, dry it with paper towels, and drain off the fat, then crumble it back into the pan and keep cooking.