Citrus Chile Beef Short Ribs~ Costillas de Res

Again, one of the hot food trends is fusing two food cultures. For today’s delicious grilled recipe I prepared a fresh marinade combining Mexican and Asian flavors. I literally think I would be happy eating any savory foods, Mexican or not in between a warm corn tortilla, lol!  One of the reasons I stopped purchasing store bought marinades was first because of availability. Does it not seem that you find a product at the market and the next time you go to purchase it, they no longer sell it? Happened to me one too many times.  For that reason and because I could control what goes into my marinades, I decided to just prepare my own from now on. I do the same with dressing, salsa and pasta sauce. As long  as you document how you prepared it, then you can always refer to it when you need more. Today’s blog post features a Citrus Chile Marinated Beef Short Rib. Quick cooking on the grill and great for a starter meal and even better for tacos.

 

 Citrus Chile Marinated Beef Short Ribs

Citrus Chile Marinated Beef Short Ribs

Ingredients

1 1/2 pounds beef short ribs, about 1/3 inch thick

For Marinade
Juice of 1 large orange
Juice of 1 lime
2 serranos, chopped
1 red fresno pepper, chopped(optional)
3 cloves garlic, sliced
1/3 cup cilantro
3 tablespoons olive oil
2 tablespoons Maggi sauce or Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons ground cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon  fresh cracked pepper
1/3 teaspoon Chinese five spice
salt to taste

Tips~ You could crush or grind the cumin and coriander seeds using a mortar and pestle. Or you could pop the whole spices into a coffee grinder for a finer finish as I did. I only use the coffee grinder it for spices.

Citrus Chile Marinated Beef Short Ribs

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

Directions

1. Add all of the ingredients for the marinade into the blender or food processor. Pulse to blend for a coarse finish or blend on high for a smoother sauce. Taste for salt.

2. Place beef in a heavy storage bag or in a baking dish. Pour the marinade over the beef to coat evenly. Cover and marinate in the refrigerator for a few hours.

3. Remove the beef from refrigerator 40 minutes before cooking. Shake off excess marinade and transfer to a plate.   Season with a little more fresh cracked pepper. Prepare outdoor grill and heat to preheat to medium/high.  Brush grates with oil and place ribs on grill. Cook beef ribs for  8 to 10 minutes, turning halfway through cooking time.  Remove from grill, tent lossely and let rest for 5 minutes. Yields 4 servings. Serve over rice with warm corn tortillas, salsa, lime cilantro and onions for making tacos.

Tips~ Ribs can also be cooked under the broiler for the same amount of time.

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

A fresh Pico de Gallo with added red radishes will result in a bright red, pickled salsa.

Citrus Chile Marinated Beef Short Ribs

 

Summer Salads and Dessert~ Breaking with Routine

I am as traditional as they come when preparing foods and dishes for summer gatherings with friends and family. Potato salad, macaroni salad, pasta salad and  cool desserts are all my favorites when I think of a summer cook-out. But often what happens, at least in my experiences, some of the guest end up bringing variations of the same dish. So you end up with 3 bowls of potato salad, macaroni salad for days and enough pasta salad for a party of 100! Lol!  During one of my regular visits to the local bulk food store, owned by my good friend Kim, I picked up a few unsual suspects (ingredients) to prepare my version of summer foods.  Among them were dried garbanzo beans, instant couscous and tapioca. Anyone who knows me, knows that when it comes to cooking, I prefer to start from scratch. In my perfect food world there would always be homemade chicken stock, tortillas fresh off the comal and fresh pasta noodles, ha, ha, ha! But alas, there are days when we do have to take a little help from our local markets and purchase ready made products.  Fortunately for me, these three recipes are all from scratch, no cans, bags or packages of any premade ingredients. So with a little research and info from my friend Kim, this is what I came up with. A delicious couscous salad with lemon, parmesan, sun dried tomatoes and cilantro. A garbanzo bean salad infused  with chile ancho and spices, my favorite! And for dessert a cold tapioca infused with fresh mango and toasted coconut that I literally ate for breakfast a few days in a row. I cannot stress enough how important it is to support you local mom and pop stores and business’.  I know cooking from scratch is not for everyone, but there’s nothing like it when you do.

Updates on this post will happen as recipes develop. Enjoy your summer foods! Check out the new recipes at the end of post.

 

Everybody's Bulk Food Market

I stop by once a month to stock up on specialty baking supplies and the fresh selection of spices and reasonable prices.

These recipes are designed to be shared….

 

Couscous Salad

Couscous Salad-Summer Foods

Ingredients

2 cups chicken stock or water
salt, to taste
pepper, to taste
2 tablespoons olive oil, plus more for salad
2 cups instant couscous

5 cloves garlic, minced
2 shallots, minced
1 teaspoon red pepper flakes
1/2 cup sun dried tomatoes, finely chopped
Juice and zest of 1 large lemon
Juice  and zest of 1 lime
2 tablespoons red wine vinegar
1/3 cup cilantro or parsley, finely chopped
1/2 cup freshly grated Parmesan cheese

More oilve oil

Instant Couscous and Garbanzo Beans

 

Directions

1. To a  skillet, add 2 cups chicken broth, 2 tablespoons olive oil and salt and pepper to taste. Bring to a boil, whisk in the couscous, cover and remove from heat Let stand for 10 to 15 minutes before fluffing with a fork.

2. Let the couscous cool while you prep all the ingredients to build the salad. Once couscous is cool, fold in all of the ingredients listed. If you like it less acidic, just add less. The couscous took quite a bit before I could really taste the citrus. Once you add all the ingredients drizzle in more olive oil to moisten and loosen the salad a bit. You can adjust it to your taste. Taste for salt and pepper and season to taste. Cover in airtight container and chill until ready to serve. Stir before serving. Yields 10-12 servings.

 

Couscous Salad

Both the couscous salad and garbanzo chile salad required a good amount of olive oil to keep them moist.

Couscous Salad-Summer Foods

 

Garbanzo Chile Salad

Garbanzo Chile Salad-Summer Foods

Ingredients

1  pound dried garbanzo beans, 2 tablespoons olive oil, salt to taste
* yields about 8 cups once cooked

You will also need
2 tablespoons chile ancho powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons cumin
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
1 1/2 teaspoons mustard powder or 1 1/2 tablespoons dijon mustard
Juice of 1 large lime
4 tablespoons red wine vinegar
2 tablespoons hot sauce
2 cups corn
4 roma tomatoes, seeded and diced
1/2 cup red or sweet onion, finely diced
2 jalapeños, seeded and minced
1/3 cup cilantro, chopped
Olive oil to taste
salt and pepper to taste

*This recipe requires dried garbanzo beans to soak 10 to 12 hours overnight.

Cooking Garbanzo Beans From Scratch

Directions

1. Once you have soaked the beans, drain all of the water and transfer to a large dutch oven style pot. Cover with enough cold water so it comes up about 3 inches above beans. Drizzle in about 2 tablespoons of olive oil. Bring to a boil, reduce heat and cook at a simmer for 1 1/2 to 2 hours. I don’t like to add the salt until the beans are tender. Then you could add the salt to taste.

2. Once beans are cooked, I drain all of the water and rinse them in cold water. Transfer to a large bowl. Add all of the remaining ingredients listed. Stir well to combine then drizzle in enough olive oil to create a little chile sauce/dressing. The garbanzo beans will absorb some of the liquid, so be generous with the olive oil. Cover and chill until ready to serve. Before serving, stir well and taste for salt and pepper again.  Yields 10-12 servings.

 

Garbanzo Chile Salad-Summer Foods

I also purchase the pure chile ancho powder at the bulk food store. Adjust any of the spices to your liking.

Garbanzo Chile Quesadillas

Garbanzo Chile Quesadillas~I cannot say enough how much I loved these meatless quesadillas!! Comfort food without all the extra calories.

Garbanzo Chile Quesadillas

I prefer corn tortilla quesadillas over the flour tortillas, but the flour would also be delicious!

Garbanzo Chile Flautas

Crispy flour tortilla flautas filled with Garbanzo Chile Salad…sooo tasty! For both recipes, I just brushed the tortillas with olive oil and cooked them on a pan at medium heat. Once soft and pliable, I filled them and continued cooking them until they were crisp. Turn them as needed.

 

Mango Coconut Tapioca

Mango Toasted Coconut Tapioca

Ingredients

3 cups milk, I used 1%
1 cup half & half, I used a light version
1/2 cup sugar, I used organic cane sugar
1/2 cup tapioca, previously soaked in water
2 egg yolks
1 teaspoon vanilla bean paste
1/2 teaspoon coconut extract
Pinch of salt
1/2 cup toasted coconut
1 large mango, peeled and diced

* you could use a lite coconut milk in place of the half and half. 

Soaking Tapioca

 

Preparing Tapioca

 

Preparing Tapioca

Directions

1. Soak 1/2 cup tapioca in cold water overnight.

2. When ready to prepare, drain all of the water from tapioca and rinse gently with cold water, set aside.

3. To a medium sauce pan, add the milk, half & half and sugar. Heat to medium and cook just until bubbles start to form. Be careful not to let it boil over. Add in the tapioca and cook until tapioca becomes clear, stirring as needed.

4. Temper the eggs by slowly whisking in some of the hot milk mixture as you whisk the whole time. Once tempered, add the egg mixture into the tapioca in pan. Also add the vanilla, coconut extract and pinch of salt. Cook for a few more minutes or until it thickens slightly. Let cool on stove top. Once cooled, stir in the fresh mango and toasted coconut. Store in an airtight container and chill for a few hours before serving.  Garnish with more fresh mango and toasted coconut. Yields up to 8 servings.

 

 

Preparing Tapioca

 

Mango Coconut Tapioca

 

 

Mango Coconut Tapioca

 

Hearts of Palm and Avocado Salad

Hearts of Palm and Avocado Salad

14 oz can hearts of palm, drained, rinsed and sliced
3 stalks celery. diced
1 english cucumber, diced
15 to 20 grape tomatoes, sliced in halve or quarters
1 jalapeño, seeded and minced
1/2 red onion, finely diced and rinsed under cold water
1/4 to 1/3 cup cilantro or flat leaf parsley, chopped
Zest and juice of 1 large meyer lemon (or regular lemon)
2 1/2 tablespoons red wine vinegar
2 1/2 tablespoons avocado oil or olive oil
2 avocados, diced
1/2 teaspoon crushed red pepper flakes
salt and fresh cracked pepper to taste

Combine all of the ingredients in the order listed. Taste for salt and pepper and season to taste. Yields 6 to 8 servings.

Hearts of Palm and Avocado Salad

Hearts of Palm and Avocado Salad

Peruvian Style Shrimp Chowder~ Chupe de Camarones

Chupe is a generic term in South America which refers to a variety of stews prepared with chicken, red meat, fish or shellfish. For today’s blog post, I decided to prepare a shrimp variety of this Peruvian Style Shrimp Chowder. Even though the temperature is warmer now, I always associate any seafood soup or chowder to a delicious summer menu. The inspiration for this recipe was the small jar of aji amarillo chile paste I was lucky enough to find. I have never seen the fresh variety of aji peppers, so this was the next best thing.  Some of the staples of a delicous chupe recipe are potatoes, eggs, peas and corn. I was out of corn on this day, but surprisingly had all of the other ingredients in my pantry and refrigertor. A popular way to serve up this delicious dish would be with a bright sunny side egg or poached egg on top. I ate the chowder so fast, I did not even take the time to try it with an egg on top! Lol! Next time.

 

Chupe de Camarones~
 Peruvian Style Shrimp Chowder

Chupe de Camarones-Peruvian Style Shrimp Chowder

 

Chupe de Camarones-Peruvian Style Shrimp Chowder

Ingredients

1 1/2 pounds large shrimp, peeled and cleaned. Reserve shrimp shells
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup onion, diced
4 cloves garlic, minced
3 carrots, diced
Salt and pepper
3 tablespoons aji chile paste
4 roma tomatoes, diced
1 teaspoon oregano, crushed
1/2 teaspoon cumin seeds, crushed
2 bay leaves
6 cups chicken broth
2 cups shrimp broth from shells
1 tablespoon red wine vinegar
1 pound small white or yellow potatoes, quartered
2 eggs, beaten and tempered
1 1/2 cups cabbage, chopped
3/4 cup peas
1 cup milk at room temperature (Some recipes call for evaporated milk)

For Garnish
Queso Fresco, crumbled
Cilantro, chopped

Chupe de Camarones-Peruvian Shrimp Chowder

Chupe de Camarones

Chupe de Camarones

Chupe de Camarones-Peruvian Style Shrimp Chowder

I was fortunate enough to find this product of Aji Amarillo at the local market which carries a large variety of ethnic foods. If you cannot find this,  For a medium heat paste, you could roast some sweet yellow peppers with habanero peppers. Seed them and puree with just  a little water and salt. 

Directions

1. After you peel and clean the shrimp, transfer the shells to a sauce pan and cover with 2 cups of water. Bring to a boil, reduce heat and cook for 5 minutes. Remove from heat and set aside.

2. In a large dutch oven pot, add the butter and olive oil. Heat to medium, add the onion, garlic and carrots. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the aji paste and cook for 2 more minutes.

3. Add the tomatoes, oregano, cumin and bay leaves. Add another pinch of salt and pepper and cook for 5 minutes. Add the chicken broth, vinegar and strain shrimp stock directly into soup. Bring to a boil, reduce to a simmer and taste for salt.

4. Add the potatoes and bring back up to a simmer. Cook for 10 minutes. To the beaten eggs,slowly stream in about 1/3 cup of hot broth from soup, whisking the whole time. Add egg mixture to the soup and stir to combine. Add in the cabbage, peas and room temperature milk. When soup comes back up to a simmer, add in the shrimp and cook for 5 more minutes. Remove from heat, cover and let sit for 5 more minutes. Garnish with queso fresco and cilantro. Yields 6-8 servings.

Chupe de Camorones

I strained the shrimp stock right into the chowder/soup base.

Chupe de Camarones-Peruvian Style Shrimp Chowder