Mojo-marinated Chicken

Mojo-marinated Chicken Thighs
Serves 6

10 bone and skin-on chicken thighs, trimmed and poked with a knife
1.5-2 cups Sour Orange
handful cilantro
6 cloves garlic
1 small onion
1 Tbs cumin
2 tsp oregano
Salt and pepper
juice of 1 lemon or lime
1/4c olive oil

Mix everything in a blender, and pour over the chicken. Marinate 24 hours.
Heat an oven to 400. Cook chicken 45 minutes, in the marinade and skin-up, or until done.
Or, cook 30 minutes at 300 and finish on the grill.

Yuca Con Mojo

Yuca Con Mojo
Serves 6

3 lbs yucca root, halved & in chunks
2 teaspoon salt
Juice of 2 limes
Juice of 1 lemon
1/2c or so Sour Orange
8 garlic cloves, mashed
1/2 cup olive oil
1 onion, chopped fine

Peel and cut yuca into pieces. Boil until tender/not disgusting tasting, about 30 minutes.
In a blender, mix garlic, salt, juices, and onions. Heat oil in a pan, and fry the onion mix for a few minutes.
Pour over yucca and serve.

Mango-Cabbage Slaw

Mango-Cabbage Slaw
Serves 6


1 small to medium Savoy cabbage
1 mango, peeled and julienned
1 small red onion, julienned
1 red pepper, julienned
1 handful cilantro, chopped
2 Serrano chiles, seeded and julienned
1 carrot, shredded
1/4 cup any regular vinegar
Juice of 2 limes
Juice of 1 orange
2 tablespoons sesame oil
Salt to taste

Toss all ingredients and let sit for 1 hour

Garlic Toast with Cheese and Honey

Garlic Toast with Cheese and Honey
Serves 4

4 slices good Bread
4 chunks good hard Spanish cheese (Manchego, Mahon, etc)
Honey
1 clove garlic
Olive oil

Brush one side of the bread with olive oil and toast.
Rub each piece with the garlic clove.
Top with a punch of salt, a swirl of honey, and a piece of cheese.
Eats.

Matzo Brei Española

Con la inspiracion de mi novia. Matzo brei, in the style of Tortilla Española.

Matzo Brei Española
Serves 2

5-6 sheets Streit's "Moonstrips" matzo
4 eggs
4 Tbs cream/milk
Salt, pepper
1 scallion, chopped
Olive oil

Beat eggs, cream, scallion, and seasoning until frothy.
Run hot water over each strip of matzo, and break up into bite-size pieces. Add to eggs and mix.

Add a rather generous amount of olive oil to a large (>10inch) omelet pan, heat up, and add the matzo-egg mixture. Spread into a single layer, and let cook, covered, until well browned on the bottom. Tilt pan to redistribute eggs from time to time.
Slid onto a plate, and flip into the pan. Cook until browned.
Serve cut into wedges.

Tom Yum Noodle Soup

Tom Yum Noodle Soup
Serves 6-8

1 package of dry flat thin rice noodles
1 can coconut milk
6 cups chicken broth
6 tablespoons tom yum paste
3 garlic cloves, minced
1" knob ginger, julienned
1 lbs meat/tofu
2 tablespoons fish sauce
2 tablespoons sriracha
2 medium broccoli crowns
Scallions, cilantro, sliced chilies

Cook the noodles, drain.
Heat oil the same pan and add garlic and ginger. Cook until fragrant. Add
meat and sriracha and tom yum paste and stir fry for a few minutes until
both sides of chicken are golden brown.
Add the coconut milk, chicken broth, and fish sauce and bring to a boil.
Cover and simmer until chicken is cooked through. Taste and add more fish
sauce to taste.
Mix everything together, let heat for a minute to integrate and cook the
broccoli, and serve with toppings.

Green Curry Whatever

Green Curry
Serves 4

1-1.5 lbs meat, tofu, shrimp
1/3-1/2c green curry paste
1 can regular coconut milk
1 cup chicken stock
1 tbs fish sauce, soy sauce
1 tsp sugar
rind of 2 limes
1+ lbs hard veg (asparagus, zucchini, eggplant, mushroom)
1 can bamboo shoots
Cilantro, chilies, rice

Cut meat thinly, tofu into tiles, or leave shrimp alone.
Saute curry paste and lime rinds briefly to get them going.
Add coconut milk, stock, soy/fish sauces, and sugar. Let simmer for a few minutes to get the lime flavor out.
Add the meat and cook until almost done. Add vegetables and cook until everything is done.
Serve with rice, cilantro, and extra chilies.