Jamaican Brown Stew Chicken

Ingredients
    ⁃    3 lb. Chicken
    ⁃    2 cloves garlic (chopped)
    ⁃    3 cups water   
    ⁃    1 tsp. Salt
    ⁃    3 regular sized carrots (chopped)
    ⁃    1 oz. soy sauce
    ⁃    1 sprig. thyme (chopped)
    ⁃    1.5 tablespoon vegetable oil
    ⁃    1 medium onion (Chopped)
    ⁃    2 Tomatoes (diced)
    ⁃    ½ oz lime juice
    ⁃    4 tablespoon ketchup
    ⁃    1/4 cup melted butter
    ⁃    1 Tbls. Cornstarch or flour
    ⁃    1 Tbls. Allspice

Preparation
    •    Wash the chicken in water with the lime juice.
    •    Clean & cut chicken into small pieces.
    •    With the exception of the oil and ketchup, combine the chicken and all the other seasonings-including soy sauce.
    •    Rub all the ingredients into the chicken and allow to marinate for a few hours (even overnight, if possible).
    •    Remove the tomatoes,scallion and other easily removed seasonings from the chicken and place in a bowl.
    •    Heat the vegetable oil- well hot, and fry all the chicken pieces until brown.
    •    Add all the seasonings in the same saucepan along with the tomato ketchup and carrot.
    •    Add water
    •    Cover and cook over medium heat until tender.
    •    Mix butter and cornstarch and add to chicken let it simmer for 6-8 minutes
    •    Serve it up!

Eggs Benedict

Eggs Benedict


    •    4 slices Canadian bacon
    •    1 teaspoon white vinegar
    •    4 eggs
    •    1 cup butter
    •    3 egg yolks
    •    1 tablespoon heavy cream
    •    1 dash ground cayenne pepper
    •    1/2 teaspoon salt
    •    1 tablespoon lemon juice
    •    4 English muffins, split and toasted
    •   
DIRECTIONS
    1.    In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
    2.    Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
    3.    Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
    4.    In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
    5.    Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Bistec Encebollado (Latin Style Onion Steak)

Bistec Encebollado (Latin Style Onion Steak)

 Ingredients

2 lbs. trimmed loin or fillet of beef (¼ inch thick
slices)

2 cloves garlic minced

1 tsp. coarse ground black pepper

1 tsp. Adobo All-Purpose Seasoning

1/4 tsp. oregano
1/4 tsp. cumin

1/4 cup Vinegar (or lemon juice)
2 tablespoon Oil

4 large onions, sliced very thinly

Directions
1.    Mix garlic, black pepper, adobo, oregano, cumin and vinegar together and rub into steak.
2.    Heat olive oil in skillet on low, cook onions until for two minutes (keep crisp and white), then add 1 tbls vinegar.
3.    Remove onions and drain on paper towels.
4.    On high fry steaks rapidly for 2-3 minutes on each side until brown.
5.    Serve with onions.

Goes well with plain white rice and beans are optional

Cuban Black Beans and White Rice

Cuban Black Beans

Ingredients
                           
1/4 cup olive oil
1 large red onion,cut in half
1 large green bell pepper, cut into 1/2-inch pieces
3 large garlic cloves, crushed
1 tablespoon dried oregano
2 cans black beans do not drain (Qoya is my favorite brand)
1 1/2 cans of water
1 1/2 tablespoons cider vinegar
1 teaspoon sugar (optional)
1 tablespoon Sofrito
2 tablespoon Adobo
3 or 4 spanish olives
2 bay leaves
preparation

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, water and ingredients and simmer until mixture thickens and flavors blend, stirring occasionally, about 20 minutes. Mix in sugar and vinegar and serve. If this doesn't the family licking their fingers den my name isn't MistuhWill... LOL..

Basic White Rice Recipe 
SERVES 2

1 cup long grain rice I prefer jasmin
1 3/4  cups water
1 teaspoon salt
1 teaspoon oil

   1. In a saucepan with a good fitting lid bring water, salt and oil to a boil.
   2. Add rice and stir as water evaporates an easy trick to see if rice is ready to be covered is put a spoon in the middle of the pot if it stands on its own the its ready to be covered.
   3. Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. Alot of steam means your heat is too high.
   4. Cook for 20 minutes.
   5. DO NOT LIFT LID!
   6. The steam that is trapped inside the pan is what allows the rice to cook properly.
   7. Remove from heat and fluff with fork.
   8. Serve!