I promised Rinny, author of
Wine Please!, some of my favorite recipes. Instead of e-mailing these gems to her, I have decided to spread the love. (Maybe Lora at
Jake's Kitchen will publish my recipes as guest posts :) Below are some of my favorite, go-to recipes.
Beets with goat cheese and fresh chopped mintMara’s Shrimp AlfredoGallo Pinto (Costa Rican rice and beans)Tuna and RiceBeef and Rutabaga StewBeets with goat cheese and fresh chopped mintWash beets thoroughly and cut them into half-inch disks.
Place beets in a baking dish and drizzle with small amount of olive oil.
Roast beets, covered, for about 30 minutes, until fork-tender.
Put beets on a plate, sprinkle with a little salt and pepper, and spread goat cheese on each (I like using a strong-flavored goat cheese for this recipe)
Sprinkle with fresh chopped mint, to taste.
Mara’s Shrimp AlfredoShrimp, peeled and de-veined
Olive oil
Garlic, three cloves crushed
Red onion, chopped (about half a small-sized onion)
Orange (or lemon)
Dry white wine (or Sherry)
Heavy cream
Parmesan cheese, fresh grated
Fresh basil
Salt & Pepper
Put a few tablespoons of olive oil in a frying pan over medium-high heat.
Once the pan is nice and hot, add garlic, onions and shrimp.
Cook, constantly stirring until onion and garlic browns slightly.
Throw in a splash of white wine to deglaze pan.
Cook until shrimp are almost cooked, and deglaze the pan again with a squeeze of juice from the orange.
Let get hot again and add cream to pan.
Stir in cheese until sauce is thick, but not gooey.
Top with fresh basil and salt and pepper to taste.
Gallo PintoThis is the staple food in Costa Rica. It’s name means “Speckled Chicken,” though the recipe doesn’t necessarily include chicken or any other meat. I often make mine meatless and eat it with a fried egg on top for breakfast, as well as use as a side dish for either lunch or dinner. The Salsa Lizano is what gives this dish its authentic
sabor tico, but you can substitute for any vegetable-based mild sauce.
Red Onions, finely chopped, about 3-4 tablespoons
Celery, finely chopped, 2 stalks
Green and/or red bell pepper, about 3 tablespoons
Garlic, finely chopped, 1 or 2 cloves
Black beans, small can
2.5 cups cooked white rice
Olive oil
Cilantro
Lizano (or another vegetable salsa)
Scrambled eggs or chopped-up, left over chicken or steak
1. Put a few tablespoons of olive oil in a frying pan (cast iron works well for this), and put over medium-high heat.
2. When hot, add first four ingredients—sauté a few minutes, until soft.
3. Add white rice, cook about 4-5 minutes, stirring every 30 seconds or so.
4. Add can of beans and reduce heat to low.
5. Pour in Lizano or other vegetable salsa to taste.
6. Add handfuls of fresh cilantro leaves and salt and pepper.
7. Stir in meat, if desired.
Tuna and RiceAlso a rice dish I learned to make in Costa Rica, tuna and rice is quick, cheap and tasty. It’s best to use can tuna from the Hispanic section of your grocery store; try one or a combination of Goya or Sirenita’s atún con maíz (tuna with corn), atún con vegetales (tuna with vegetables) and atún con jalapeños (tuna with jalapeños).
Follow steps 1 and 2 from the “Gallo Pinto” recipe, then dump two cans of tuna (no need to drain if using recommended types) and heat a couple of minutes.
Reduce heat and follow steps 5 and 6 from the “Gallo Pinto” recipe.
Beef and Rutabaga Stew (made in the crock pot)2 lbs beef chuck, cubed
2 rutabagas, peeled and cubed
4 parsnips, peeled and cut into one-inch disks
1 small yellow onion, chopped
Create a rub for meat by combining salt, pepper, mustard powder, thyme and sage (I prefer to use fresh herbs)
Sprinkle mixture on cubed meat and brown in a very hot pan-just a minute on each side.
Toss meat in crock-pot with parsnips and rutabagas.
In the pan the meat was browned in, add a splash of oil and sauté onions until brown (about 5 min.)
Add sautéed onions, to crock-pot and toss in a bay leaf or two.
Cover mixture with beef stock or water.
Cook on low for 8 - 10 hours.
After putting on my mask and fins, I dipped my face into the crystal-clear, blue waters of the Red Sea and was greeted by an array of underwater life. Jellyfish, with short tentacles, expanded and contracted, moving gracefully through the water. I reached out my hand and allowed one to rest against my palm with my fingers curved gently around it. Colorful fish swam below, and a school of shimmering silver fish darted in unison like so together formed what looked like one big, magnificent organism. Spiny black sea urchins clung to the coral on the sea floor. I could hear my breathe, slow and steady through the snorkel tube, as well as the shrill sounds of the dolphins swimming around me.
After putting on my mask and fins, I dipped my face into the crystal-clear, blue waters of the Red Sea and was greeted by an array of underwater life. Jellyfish, with short tentacles, expanded and contracted, moving gracefully through the water. I reached out my hand and allowed one to rest against my palm with my fingers curved gently around it. Colorful fish swam below, and a school of shimmering silver fish darted in unison like so together formed what looked like one big, magnificent organism. Spiny black sea urchins clung to the coral on the sea floor. I could hear my breathe, slow and steady through the snorkel tube, as well as the shrill sounds of the dolphins swimming around me.
