Cooking with my VECINO
Mofongo de Carne Guisada Boricua
Cooking Time: 15-20 minutes
- 4 Green Plantains
- 6oz Confit Pork Belly
- 2 tbsp Garlic Puree
- 4 tbsp Unsalted Butter
- 2 tbsp Olive Oil
- Salt & Pepper to taste
- Protein topping of choice (Kits come with Sofrito-braised Beef Carne Guisada topping)
Mofongo Cooking Instructions:
- Using a deep fryer or sauce pot with oil, heat up until oil reaches a max temperature of 350F.
- Fry the plantains and pork belly until golden brown and cooked through (approximately 7-10 minutes).
- Remove plantains and pork belly from fryer and pat dry to remove excess oil.
- Using a wood mortar, add the plantains and pork belly followed by butter, garlic, olive oil, salt and pepper.
- Start smashing slowly to incorporate all the ingredients.
- Plantains must be hot and all ingredients must be well mixed to ensure a mash consistency.
- Mofongo is now ready to be served with the sofrito-braised beef.
- Open the Sofrito-braised Beef Carne Guisada package, heat on medium high until meat is heated through.
- Serve meat on top of Mofongo y Buen Provecho!!
Coconut White Curry Lobster
- 1 lb lobster tails (VM)
- 1/4 cup fish or lobster stock
- 1/4 cup dry white wine (VM)
- 1/2 cup coconut milk
- 3 crushed garlic cloves
- 1 tsp minced ginger
- 1 minced shallot
- 2 dry Birds Eye Chili (can substitute with any dry chili)
- 2 tbsp White Curry Powder (VM)
- 1 lemon juiced
- 2 bay leaves (VM)
- 1 tbsp scallions
- 1 tbsp minced basil
- 2 tbsp Olive oil
- 1 tbsp butter
- Salt & Pepper to taste
VM: Individual products available at Vecinos Market.
Note: Meal kits contain all necessary ingredients for recipe.
- Remove the lobster meat from the shell and set aside
- Add olive oil to a sauce pan and saute the shallots, garlic, ginger, chili, bay leaves and lobster shells
- Add the white wine and cook until wine is dissolved.
- Add fish / lobster stock, curry powder, and coconut milk. Cook at medium heat for about 15 minutes.
- Add butter, lemon juice, scallions and basil.
- Season to taste with salt and pepper.
- Add lobster meat and cook for another 5 minutes.
Little Neck Clams & Chorizo Braised in IPA Beer Broth
Cooking Time: 15 minutes
- 50-60 Little Neck Clams
- 1/2 pound Chorizo diced
- 1/2 yellow onion diced
- 5 garlic cloves minced
- 1 leek minced
- 1 tsp Smoked Paprika
- 1 pinch Saffron
- 2 Bay Leaves
- 5 small Basil Leaves
- 1 tsp dried Oregano
- 1/2 cup fish stock
- 1 IPA Beer
- 2 tbsp olive oil
- 1/4 lb butter
- 2 tsp Sazon
- In a large iron skillet, saute the onion, garlic, and leeks in olive oil
- Add the bay leaves, oregano, chorizo, saffron, sazon, and clams and continue cooking for 2 minutes
- Add the beer and cook for 3 minutes
- Add the fish stock and butter and bring to boil
- Cover and cook until clams are open
- Top with basil leaves and serve with toasted bread
Barolo Poached Late Summer Peach & Burrata Salad
- 2 Peaches
- 1/2 bottle heavy red wine (VM)
- 2 tbsp Berry Sugar (VM)
- 1 Thai chili
- 1 pinch smoked salt (VM)
- 1 star anise
- 1 tsp green peppercorn (VM)
- 4 Burrata balls (VM)
- 2 tbsp raw honey
- 8 fresh mint leaves
- Slice the peaches into thick wedges
- Cook the red wine with the sugar, star anise, Thai chili, and green peppercorns for 10 minutes.
- Add the peach slices and cook for another 10 minutes.
- Let the sauce cool to room temperature and serve over the Burrata.
- Drizzle with the raw honey.
- Use mint leaves for garnish.