Llom Amb Pressecs

Llom Amb Pressecs

Hi all! (: So over the weekend my parents went to this yard sale and LOOK WHAT THEY GOT! J I was estatic!!

Well anyway, I will be presenting to you a recipe from the Catalan reigon of Spain today, Barcelona. (: I found the recipe in my book, and I haven’t had a chance to actually try it. However, while I was in Spain, I tried something very similar to this, and it was DELICIOUS! :D  So as of now we are on the same page with this recipe, but I’m sure it’s great. (:

        Barcelona is absolutely beautiful with such lovely culture displayed all throughout the city. I wish that I had had the oppurtunity to stay longer in Barcelona. I did capture some beautiful pictures that I would like to share with you today!

Ingredients

·       4 boneless pork loin chops, (about 1 pound each, and 3/4 – 1 inch thick)

·       1 cup of all purpose flour

·       Salt and freshly ground black pepper

·       1/3 cup olive oil, or as much as you need

·       1/3 cup of Cognac

·       1 small yellow onion, diced (small, but not to fine)

·       2 tomatoes peeled, seeded, and chopped (I’m just going with this, but the version I had didn’t have tomatoes…)

·       2 cups (or as much as needed) chicken stock

·       ¾ cup peach nectar

·       3 peaches

Recipe

1.     Place the flour in a shallow bowl, season with salt and pepper, and stir to combine. Lightly dredge the pork slices on both sides in the seasoned flour, shaking off excess

2.     In a frying pan over medium heat, warm the 1/3 cup olive oil. Add the pork and saute, (ONLY TURN ONCE), until golden brown on both sides (3 minutes or so).

3.     Transfer the pork to a sarmed ceramic baking dish and set aside away from the heat. Reserve the pain with the remaining oil.

4.     In a smlal saucepan over low heat, warm the cognac, for about 15 seconds. Pour over the pork. Averting your face, use a kitchen match to ignite the cognac and burn off the alcohol. Wait until the flames die out

5.     In the reserved frying pan, make a sofregit: Warm the oil remaining in the pan over medium-high heat. Saute the onion and cook them until soft, then add the tomatoes until they have darkened. Add the stock and peach nectar and season to taste with salt and pepper.

6.     Bring the mixture to a boil, then reduce the heat to medium low, and let simmer until the sauce begins to thicken. Pour over the chops, and cook the pork until tender on medium heat

7.     Peel the peaches, (boil the peaches, and then peel away the skin is easiest)

8.     Add the peaches to the dish, and cover with the sauce, add more stock if necessary. Cook until the peaches are soft, but not mush

9.     Serve! J

Jamaican Jerk Chicken, Rice and Peas

Hello all! :) In the midst of my spring break I find myself longing for the crisp waters of the outerbanks. So I was sitting here, searching for fantastic beach vacations, and I came across the most beautiful picture taken on the coast of Jamaica. I thought I would share it with all of you lovely people out there.

This is where the inspiration for this recipe comes from. Jamaican food is so soulful and, being one of the most famous recipes, I'm sure that you will enjoy this fantastic dish. I will start by first sharing a fantastic Jerk recipe that is much better than anything you can buy in a store. I mean, you can buy it in a store, but it's much easier if you just make it yourself! :)

Jamaican Jerk Rub

·        3 Scotch Bonnet Chilis- (De-seeded, De-veined, unless you like it REALLY HOT, and WEAR GLOVES. These babies are super hot)

·        1 tablespoon of ground allspice

·        3 sprigs of fresh thyme

·        ½ cup of chopped fresh scallions

·        2 tablespoons of ground nutmeg

·        1 tablespoon of dark brown sugar

·        1 tablespoon of salt

·        1 tablespoon of freshly ground black pepper

·        2 tablespoons of oil (canola, peanut, olive, doesn’t really matter)

·        Vinegar (to give the rub a slightly runny, pastey type consistancy)

·        A few dashes of soy sauce (low sodium parce que all of the salt added already)

Just mix it all together in a food processor/blender, and VOILA. You have a great rub recipe that will match perfectly with chicken, fish, or pork! J

Okay, now that you guys think I’m probably off my rocker, I will give you what I actually came here to do. JAMAICAN CHICKEN, RICE AND PEAS (: It’s very carribean, don’t you think?

Jamaican Chicken, Rice and Peas:

Now you know that the “Peas” in this recipe are actually kidney beans right J

·       6 chicken breasts

·       Jamaican Jerk Seasoning found ^^^

·       1/4 cup cider vinegar

·       ¼ cup freshly squeezed orange juice

·       3 tablespoons of freshly squeezed lime juice

·       2 tablespoons olive oil

·       2 tablespoons soy sauce

·       2 cloves of garlic smashed

·       ½ inch long piece of ginger

·       10 whole allspice berries (if not you can use ground, but whole is better)

·       ¾ cup of dried red kidney beans

·       1 can of coconut milk

·       1 ½ teaspoons of salt

·       1 teaspoon black pepper

·       1 whole scallion, only trim the root

·       2 sprigs of fresh thyme

·       2 cups long grain rice

·       Water

·       Cheesecloth pouch

Chicken Recipe

·       Cut the chicken breast into small strips/pieces. Place all of the pieces into a large, resealable bag

·       In a small bowl, stir together the jerk rub, vinegar, orange juice, lime juice, olive oil, and soy sauce. Pour the marinade over the chicken and seal the bag closed. Marinate the chicken overnight for the best taste, but for at least 5 hours. Drain and discard marinade

·       Grill the chicken wings for about 20 minutes, or until it is completely white in the center, and juicy and tender J (Or you could boil the chicken, but I normally choose to grill)

·       ENJOY

Rice and Peas Recipe

·       Tie the garlic, ginger, and allspice berries into the small cheesecloth bag. In a large ovenproof pot, combine the beans, coconut milk, pouch of spices, and water. Bring to a boil, reduce to a simmer, and let the beans cook until they are nice and soft for about 1 1/2 – 2 hours

·       Preheat the oven to 350 F. Add the salt, pepper, thyme, and whole scallion to the beans. Add the rice, and enough water to completely cover the rice, and have about 1 inch of water above the rice. Bring the mixture to a boil

·       Cover, and bake in the oven until all of the liquid has been absorbed,  and the rice is tender. This should take about 25 minutes. Make sure you remove the thyme, pouch of spices, scallion before you serve

·       ENJOY J