Well, that was fun. Monika made some great food and I can honestly say the theater never smelled better. For everybody who missed it, keep a look out for A Hundred Foot Journey coming soon to the Apollo. We just might have another cooking demonstration. Last chance to see Chef is Thursday at 4:14 & 7:00. Here are the recipes from tonight: Cuban Avocado and Pineapple Salad Yields: 8 Servings 4 cups of Arugula or Watercress 1 Pineapple, Peeled, cored and cut into 1” cubes 1 tbl sugar 1 jalapeno, seeded and minced ¼ cup grapeseed oil 3 garlic cloves, minced 2 tbl apple cider vinegar 1 tbl honey Kosher salt and freshly ground pepper to taste 1 tsp ground cumin 1 avocado, diced 3 green onions, chopped 3 tbl cilantro, roughly chopped Place the pineapple chunks onto a baking sheet. Sprinkle with sugar. Place under a broiler until the pineapple caramelizes, approx. 5 mins. Stirring occasionally to make sure they broil evenly. Allow to cool completely before assembling the salad. For the dressing, place jalapeno, oil, garlic, vinegar, honey, salt, pepper and cumin into a container with a tightly fitting lid. Seal and shake well to combine. To assemble salad, combine the arugula, pineapple, onions and cilantro into a large mixing bowl. Add just enough of the dressing to lightly coat the greens. Toss gently to combine and garnish with avocado chunks. Frijoles Negros Yields: 8-10 Servings 2 ½ cup dried black beans. Soaked overnight in cold water 9 cups stock (vegetable or chicken) 1 large red onion, diced 1 green pepper, seeded and diced 3 garlic cloves, minced 1 jalapeno, seeded and minced Kosher salt and freshly ground pepper to taste 1 tbl grapeseed oil 2 tsps oregano 2 tsps ground cumin 1 bay leaf ¼ cup sherry vinegar or red wine vinegar 1 cup white wine 3 tbl honey to taste Place beans in a large stock pot. Cover with stock and bring to a boil. Cover and reduce to a simmer and cook for approx. 1 hour or until the beans are tender. In a separate sauté pan, add oil. Place over medium high heat. Add onion and pepper and sauté for approx. 5 mins until tender. Add garlic and jalapeno and sauté for one minute until fragrant. Season with salt, pepper, oregano, cumin and bay leaf and sauté for a minute to toast the spices. Deglaze the pan with the wine. Bring to a simmer and cook, until all the liquid is evaporated and the veggies are caramelized. Add the beans and the vinegar and stir to combine well. Add honey to taste. Adjust seasoning as needed. Serve with white rice.
Posted on: Thu, 07 Aug 2014 03:02:52 +0000
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