Chicken Liver Pate

Ingredients:

1 lb chicken livers

2 tablespoons garlic chopped

1 onion chopped

1/4 cup sherry wine

1 tablespoon thyme

1 tablespoon ground sage

fresh sage *garnish*

1 tablespoon rosemary

1/2 teaspoon allspice

2 bay leaves

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 stick of butter

avocado oil

Equipment: Blender

Make sure to clean the livers thoroughly. Rinse and remove gall bladder if attached and cut off any appearance of green color off the liver. This is bile from the gall bladder and very bitter.

On medium heat in a little avocado oil, saute in only 1/2 a stick of butter all ingredients. (except for the fresh sage this will be used at the end as a garnish). When your livers are cooked through then you can remove it from heat.

Drain about 1/2 the juices and then blend the rest until smooth. Pour into an small bowl. Use an herb like sage or rosemary as a garnish on top of the pate. Or by all means get creative with the presentation. I used sage.

Melt the remaining stick of butter and pour over top the pate. Cover tightly with plastic wrap and place in the refrigerator to harden.

I added a few goodies to snack on and garnished the pate with tomatoes and chives.

May 18, 2019 0

Island Baked Chicken

Ingredients:

2 lbs chicken quarters

Goya Adobo All Purpose seasoning (with pepper)

Goya Sazon with Coriander and Annatto (about 4 packages)

1/2 cup vinegar

oregano

In a large bowl, season the chicken liberally. Place it in the refrigerator to marinate for at least 30 minutes.

Preheat oven 400 degrees. Bake chicken for 45 minutes or until the internal temperature reaches 165 degrees.

I paired with yellow rice and pigeon peas, a fresh salad and fried plantains. Sorry, I put it in a container because I was running late to meet up with a friend for Game of Thrones.

May 13, 2019 0

Spicy Salmon Poke

Ingredients:

1/2 lb skinned salmon fillet diced in cubes

1/4 cup soy sauce

2 tablespoons white wine

2 tablespoons chopped garlic

1/2 serrano pepper finely chopped

1 tablespoon minced ginger

1 tablespoon chili paste

2 tablespoons green onion chopped

1/4 cup red onion chopped

1/4 cup cilantro chopped

1 tablespoon sesame seeds

2 tablespoons Shichimi Togarashi

Sea salt to taste

Garnish: Nori pieces

In a small bowl, combine the marinade ingredients and toss well. Place in the refrigerator for at least 30 minutes.

You can eat poke as is or I like mine on a salad.

Garnish with nori! Yum😋.

May 12, 2019 0

Breakfast Hashbrown Casserole

Ingredients:

1 lb ground Turkey Sausage

1 onion chopped

1/3 cup green bell pepper chopped

1 tomato sliced

8 eggs beaten

22.5 oz frozen hashbrowns (3/4 of a 30 oz bag)

1/3 cup bella mushrooms diced

1 serrano pepper finely chopped

1 tablespoon garam masala

1 tablespoon paprika

2 tablespoons chopped garlic

sea salt

black pepper

shredded cheese

vegetable oil

Preheat oven 375 degrees. Saute mushrooms, garlic, onions, bell peppers and serrano pepper in a little vegetable oil. Sprinkle salt and pepper.

Add turkey sausage, garam masala and paprika. Brown the meat.

In a deep non-stick baking pan mix meat, eggs, hashbrowns and cheese. Cover with another layer of cheese and sliced tomatoes. Bake for 1 hour and 20 minutes.