Have you ever heard of arepas? Arepas come from South America. This recipe is naturally gluten free. This is a recipe from Chaton Fife’s kitchen. We are developing a cookbook in partnership with Cedar Fort Publishing and Media. Stay tuned for more info for now enjoy this recipe. Arepa: 2 ½ cups of Lukewarm Water 1 tsp Vegetable Oil 1 tsp Salt 2 cups pre-cooked White Cornmeal (recommend P.A.N.) 1. Put 2½ cups of lukewarm water in bowl; mix in salt. 2. Pour in cornmeal, using hand to stir. This way you can feel for lumps and get the right texture. Do not overwork the dough. If dough sticks to your hand, it’s too wet. 3. Form a small 3-inch ball in your palm; flatten ball. Cook on a medium high cast iron griddle. 4. Cook for 7-8 minutes (until it’s golden and crispy) on one side then flip; cook for another 10-12 minutes (until it’s golden and crispy). 5. Place on cookie sheet in a 350 degree oven for 15 minutes. Remove from oven. 6. Cut slit in side of the arepa and stuff with filling of your choice. Pulled Pork Marinade ½ cup gluten free Soy Sauce ½ cup Water ½ cup Brown Sugar 1 Tbs. Molasses 1 Tbs. Red Wine Vinegar 1 tps. Ground Ginger ¼ tps. Red Pepper Flakes . Combine ingredients on the right in sauce pan. Set on medium heat till slow boil. Pour over 2lbs pork roast in slow cooker. Cook on low for 6 hours Chicken Salad 4 Large Chicken Breasts 1/4 cup lemon juice 1 tsp. lemon pepper. Coat chicken with lemon juice and lemon pepper. Bake at 350 until done. Cool Completely. Chop Chicken 1/2 cup Mayo 1/2 cup Sour Cream 1 Tbs Salad Supreme 2 tsp Dill 1 Tsp Lemon Pepper Salt and Pepper to taste. Mix Sauce in a bowl. Add Chicken, coat completely.
Posted on: Tue, 21 Jan 2014 07:24:30 +0000
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