First of all, you’re going to need to read through the recipe for Cuban-Style Black Beans à la Pressure Cooker, because I’m not going to give you a recipe, because it’s the same. This is about technique and cooking times, using the pressure cooker feature on my multi-cooker…it’s a wonder, I tell ya’…. Continue reading
Cuban-Style Black Beans à la Pressure Cooker – Part 2
17 Saturday Mar 2018
Posted in Black beans, Garlic, Gluten Free, Herbs, Latin Food, Make Ahead, Onions, Peppers, Pressure Cooker, Smoked Neck, Spices, Vegetarian Option
I love stuffed peppers. I didn’t always, but the I grew up. And now I do. I love the sweetness of the pepper, after it roasts. I seem to always like whatever is stuffed into them. It always seems to work. And these Papa Rellena Stuffed Peppers…baby, do they ever work! 
Have you tried plantain chips? They’re readily available here in South Florida, but I’ve gotten them in the Northeast, too. Anyway, you need to get yourself a bag, because they make a great “crumb” coating…really. Crush them up and add use them to coat chicken breasts, or as in this case, fish fillets. Oh yeah, they’re a great alternative to potato chips, too (and they are gluten free, as well!). 
I usually lean toward an Asian flavor profile when I make tuna steaks. But, I just wasn’t feeling that today. After our time in Portugal, I decided to wander in that direction. More of a meander, really. The main thing to remember with tuna, is to not over-cook it. You want it crisp on the outside and very pink on the inside…and very delicious. 
The key to a successful stir-fry, is a hot wok and having your mis en place, in place (pun totally intended!). Have everything sliced and diced before you even put the pan on the stove. Then, turn on the exhaust fan and crank the heat! 
The Goddess was thinking about pizza for dinner or maybe a burger, but it was raining most convincingly. We’re talking monsoon, get-out-the-hip-waders! This was ark-building-type of downpour!…and this is the dry season in Florida…thank Goddess there’s no global warming…or the weather might be totally crazy! But, I digress. 
Risotto is so good. It’s a one-pot meal, The Spicy Honey likes it and well, it seemed like just the thing for dinner tonight. At the store, the shrimp looked great, so the plan came together. Don’t you just love when that happens? 
The weather outside is frightful! Chili is just this thing to take a bite out of the cold. I know we’ve explored 
Anyone you knows The Goddess, knows that her refrigerator is always bursting at the seams. The reason? One word…condiments. Condiments and sauces are where it’s at. It’s such a luxury to have jars of sauces, relishes or chutney tucked away, just waiting to be smeared on crackers, or added to a grilled cheese. Or serve alongside your Thanksgiving turkey, which is a nice change from, or in addition to, cranberry relish. 