I’m not one for new year’s resolutions. But I did make a decision to share more of the recipes I post here. Even if they’re experiments. Most of the time I have a clear idea of what I want to make and other times I just kinda wing it. Sometimes experiments turn out good and other times not so much. (You usually don’t see those times 😹) I truly appreciate and enjoy all the DMs I get so keep ‘em comin’!
Here we have herbed rice with black-eyed peas and lightly fried plantains. Rice and beans is a match made in heaven. I always feel satisfied and full of energy after eating 'em.
Herbed Rice with Black-Eyed Peas and
For the Herbed Rice
1 cup white basmati rice
1 ¾ cups vegetable broth
½ medium onion, chopped
2 cloves garlic, minced
½ cup packed spinach
¼ cup packed fresh cilantro
½ tbsp. refined coconut oil
¾ tsp. salt
½ tsp. oregano
vegetable broth, spinach and cilantro in a blender. Set aside.
oil on medium heat in a sauce pan. Next, add rice and cook until browned
(stirring frequently) for about 4 minutes. Add onion and garlic and cook for
another 2 minutes. Next, add spinach broth, salt and oregano. Bring to a boil
then simmer, cover and cook for 20 minutes. Allow to cool for about 10 minutes
before fluffing and serving.
For the beans
¼ - ½ cup vegetable broth (for
¼ yellow onion, finely chopped
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. cayenne pepper
1 tsp. salt
½ cup tomato sauce
2 cans unsalted black-eyed peas
1 cup water
Heat a large pot for a minute then
add vegetable broth (broth should sizzle). Add onions and garlic and cook for
about 4 minutes or until most of vegetable broth cooks off. If pot begins to
look and sound dry add a bit more broth but just enough to keep the vegetables
from sticking to the pot. Add in spices and give the veggies a quick stir then
add tomato sauce, black-eyed peas and water. Bring to a boil, and then reduce
heat and simmer covered for 15 minutes.
For fried plantains
1 ripe plantain (black peel)
1-2 tbsp. refined coconut oil
Slice plantain into ¼ inch slices.
Heat a non-stick pan or skillet over medium heat and add coconut oil. Once
melted, pan fry plantains until browned on both sides (about 2 minutes per
side). Transfer to a plate lined with paper towels (to soak up excess oil).
Allow to cool a bit before serving.
There’s food and then there's pastelon. It’s comfort food to another level. If life has been shitty lately I call my mom and beg her to make this. I’m convinced it can cure all ails.
It’s actually pretty simple just a bit time consuming. It’s a 3 step process.
Step 1: Brown about 1lb of ground beef (I’ve used turkey and it’s pretty good) with adobo and sofrito.
Adobo can either be salt and pepper and some dry oregano or it can be mashed garlic, salt, pepper and olive oil. Or you can buy the seasoning from Goya.
The Goya Sofrito can also be bought in the frozen section of the grocery store. We make our own by pureeing: onions, peppers, garlic, cilantro, salt, pepper and olive oil and keep it frozen for up to 6 months.
Step 2: Fry about 5 VERY ripe plantains. The darker they are the better, my mom waits until they are black and look like rotten but once you feel back the flesh it’s a sweet and soft bright yellow. The riper they are the better the pastelon tastes. You want to cut them into long strips, fairly thin and just fry them in oil until dark like shown above.
Step 3: Assemble. Once your meat and plantains are done it’s time to layer the pie, lasagna style. Plantains first like a lasagna, cover the bottom of the pan and then a layer of meat. Then, on top of the meat, add cheese (shredded cheese of your liking). Repeat until you run out of ingredients it’s usually 2-3 layers. Depending on the size of your pan.
Bake at 350 for about 30 minutes and serve hot/warm. It’s the perfect blend of sweet and savory, melts in your mouth.
Serve alone or with a bed of rice and beans for an authentic Puerto Rican meal.
stopped by two vendors buying ripe plantains for a pastelón my mom was making for nye. i love christmas in pr because it’s all about getting together for the music, the food, the drinks, and so on, which we don’t limit just for the main holidays, there’s always an excuse to celebrate.
Riverhead Table: A BRIEF HISTORY OF SEVEN KILLINGS by Marlon James -- WITH Marlon James!
A BRIEF HISTORY OF SEVEN KILLINGS by Marlon James took the world by storm when it was published in 2014. It’s a New York Times bestseller and won the coveted Man Booker Prize last year–that means it’s the best work of fiction written in the English language. That’s a big deal!
We’ve heard that many book clubs have taken on the challenge of reading Marlon’s 700+ page novel, so we figured there was no better time than the present to give it the #RiverheadTable treatment. But this time we turned the heat way up!
Not only did we ask Marlon to cook a traditional Jamaican feast with us (he said yes), and not only did we partner with the soon to open Brooklyn restaurant Winsome (thanks for letting us use your kitchen and dining space, guys!), but we also ended up making dinner for 20 PEOPLE. That’s right. 2-0. A few members of Marlon’s family, NYC friends and our awesome apron partners Jones of Boerum Hill all came ready to eat.
Here is where this edition of #RiverheadTable gets interesting for our readers: Marlon’s cooking style is as laid back as it gets, meaning his recipes come from memory and are often improvised. He created two of the dishes we ended up serving at dinner on the spot! Which means the menu we’re about to share with you isn’t exact by any measure. We did our best to keep track of everything Marlon did or had us do in the kitchen, but we can’t promise that we got it completely right.
What we can promise is this: after five separate grocery runs and four hours, dinner was delicious. We know you’ll have a great time trying to recreate Marlon’s dishes for your next party. So put on your apron, chill a bunch of beer in the fridge and invite A LOT of friends…otherwise prepare your fridge for a hefty amount of leftovers!
Jamaican Jerk Lamb with Honey & Pistachio Crust with Wilted Watercress
Ripe Plantains in Raisin & Cinnamon Reduction
Sweet Potato & Black Bean Patties with Tomato & Molasses Sauce
Jamaican Jerk Lamb with
Honey & Pistachio Crust with Wilted Watercress
For the lamb:
4 racks of lamb
(or whatever the butcher thinks can feed 20)
Jamaican Jerk Seasoning (Walker’s Wood or Eatons – NO EXCEPTIONS)
For the crust:
Canola oil spray
1 bunch thyme, leaves
separated from stems and minced (stems discarded)
1 bottle honey
1 bunch sage,
1 cup plain
1 pack shelled pistachios,
crushed fine but ideal to have some chunky pieces in it
1 pack cashews, crush
to a fine powder
watercress leaves with stems
10 cups arugula
over to 400 degrees. Using a sharp knife, cut the rack of lamb into
individual medallions of fairly uniform thickness. In a large bowl coat
the medallions in honey and Walker’s Wood Jamaican Jerk Seasoning (VERY
IMPORTANT: The only other acceptable substitution for Walker’s Wood is Eaton’s—others simply won’t do). Heat a generous amount of canola oil in a heavy
skillet or sauté pan over a medium/high flame. Fry the medallions in batches for about 1 minute per side until browned. Set aside.
honey/pistachio crust while the medallions cool! Mix your finely crushed cashews,
pistachios, bread crumbs, thyme, sage, and chives together. Add salt and
pepper to taste.
When the medallions
have cooled, spray a thin layer of canola oil on each side of the medallions and generously coat in the nut and bread crumb mixture. You want
a thick crust!
Once medallions are coated, spray medallions again on each side with
canola oil and roast on a
large baking sheet in the oven for about
15-20 minutes, depending on medallion thickness. You want the inside
temperature to be about 130 degrees for medium rare, and the crust to be
slightly browned. Take the medallions out of the oven when done and keep warm.
Now make the vegetables:
Quickly heat up the arugula and watercress in a lightly oiled sauté pan, about one to two minutes or until just gently wilted. Use this as
bedding for the lamb medallions!
Ripe Plantains in
Raisin & Cinnamon Reduction
6 large ripe
plantains, still slightly firm
2 medium green
apples or 1 large green apple, peeled, cored and finely diced
1 container of cranberries
1 cup orange
juice, plus extra
cinnamon powder, plus more to taste
2 tbsp stick of unsalted/unsweetened
1 can chunky
1 bottle canola
oil (or similar)
1 bottle of red
oven to 350 degrees. Slice plantains on a diagonal, about a ½ inch thick. Deep fry in 350-degree canola oil until light
golden brown, about 5-7 minutes. The
center of each slice should no longer be tough or raw. Set aside. In a medium sauce
pan throw in the cranberries,
apples, 1 cup orange juice, 1 cup red wine, cranberry sauce, and cinnamon
powder. Simmer it over medium heat,
stirring frequently until it reduces and thickens quite a lot, roughly 15 minutes. This is a
reduction sauce so you want it to be the correct consistency – be patient!
Once the sauce is ready, place the plantains
in an oven-proof baking dish and pour the sauce mixture over them. Toss well. Add a 2-second pour of red
wine and of orange juice (just enough to moisten the mixture—we told you this
would be inexact and interesting!), toss and mix. Put the dish into the oven,
uncovered, for 5 minutes. After 5 minutes take the dish out, add 2 tablespoons
of butter on top of the plantains, smear all over the top and then put the dish
back in the over for another five minutes. Toss a final time and serve warm.
2 lbs Yukon Gold
Potatoes, peeled and quartered (or 3-4 lbs yellow baby potatoes, not peeled and
cut into halves)
1 can coconut
1 bunch thyme,
leaves separated from stems and minced (stems discarded)
1 bunch tarragon,
1 bottle coconut
Bring a large
pot of water to a boil. Boil your peeled and quartered potatoes (work in
batches if necessary) until you can slightly pierce through a piece with a
fork. Heat 2 tablespoons of coconut oil in a sauté pan or large skillet. Add
boiled potatoes (again working in batches if necessary) and sauté with thyme
and tarragon. Add coconut milk to the pan little by little to keep the potatoes
moist and continue to simmer until they are nearly mushy but retain their shape.
Stir occasionally so that the potatoes don’t burn, then season with salt/pepper
(That’s Richard, Marlon’s brother!)
Sweet Potato & Black Bean
Patties with Tomato & Molasses Sauce
For the patties:
4 cans black
3 large sweet
½ -1 cup
cooked brown rice
1 small bag of whole
1 large egg,
1 small bundle
of chives, minced
Half of a large
red onion, minced
Small bundle of
For the sauce:
tomatoes, roughly chopped
1 bottle of
Salt and pepper
oven to 375 degrees. Place your sweet potatoes on a baking sheet and drizzle with
some canola oil before placing in the oven for 25-30 minutes. Roast until you
can push a fork through the meat of the potatoes, then remove from oven and let
the piece cool slightly. When cool enough to touch place the piece in a large
bowl and use a potato masher (or your hands) to mash them completely. Set aside.
Empty all four cans of drained black beans into a bowl and mash, again either
with the potato masher or with your hands. Combine the mashed sweet potatoes
and beans, and then add the cooked brown rice and the beaten egg. Mix well. Add
minced chives, tarragon, red onion, salt and pepper. Add a dusting of whole
wheat flour and mix well again. Grab a handful of the mixture and form into a
patty. Repeat until you’ve used all of the mixture. Carefully deep fry for
approximately 3 minutes or until the outside of each patty is slightly crispy.
Top with additional salt and pepper to taste.
Make the sauce
while the patties cool: Place your roughly chopped tomatoes into a blender and
puree until smooth. Pour the tomatoes into a saucepan and simmer over medium
heat. Add a little bit of molasses until you reach the sweetness and flavor you
desire. Season with salt and pepper to taste. Serve on the side so that your
guests can put as much or as little of the sauce on their potato patties as
And there you have it! A home style Jamaican feast for your next book club or dinner party. Thanks again to Winsome, Jones of Boerum Hill and Marlon James for making the latest #RiverheadTable one to remember!
Enjoying this Argentine red blend. Dried strawberries, golden and dark raisins, a hint of ripe plantains, and a whiff of ground beef on the nose. Cooked strawberries, cherries, and boysenberries on the palate with a hint of banana/plantain peel.
Disclaimer: I don’t know if this is the traditional method of preparing plantains, this is just how I do it
This makes a really yummy sweet treat that’s relatively cheap to make (I think plantains are 44 cents each at my local grocery store). It’s a great side dish or dessert. Just a hint though, if you’re buying plantains and want to cook them for this recipe anytime soon, avoid the green ones because they’ll take forever to ripen. Green plantains are much more starchy than sweet and this won’t taste right. You can use them for things like tostones however!
1 ripe plantain (hint: probably going to look like a rotten banana, the blacker plantains are the sweeter they are. google what they look like if you’re not sure)
Some type of oil or butter to fry them in. You only need a couple of tablespoons, we aren’t deep frying
Sugar/vanilla/cinnamon/honey or salt/lime juice to put on top (optional)
These are actually pretty simple to make
Slice ends of plantain, then make a slice down the center of the peel, pull peel off
Heat your oil/butter in a frying pan over medium low heat (ripe plantains have a high sugar content and will burn easily if the heat is too high so watch them)
Put the plantains in the oil in a single layer (don’t overlap any of them)
Once one side is golden brown, flip them with a spatula/fork and brown the other side
Once both sides are browned, remove the plantains from the pan. You can add your sugar/salt topping now if you want
I made pochero today. The house smells so good. This is a popular filipino dish. There are so many versions, but this one is mine. He he. I used ingredients that I have. Other people add string beans and corn. I didn’t, because I don’t like string beans. Haha!
My mother usually makes this during the rainy months. And since it is monsoon here in Arizona, I find this should be fitting.
Heat Olive oil in a pot and sauté garlic, onions and pork cubes. You can use any part you like. You can also make this with fish, chicken or beef.
When the meat turns white, add water, potatoes, carrots, plantains. Simmer until the veggies are tender. Mash the ripe plantains to incorporate the sweetness into the soup.
Add a can of tomato sauce. Simmer until the pork is super tender. Lastly, add the cabbage, turn the heat on low and serve when the cabbage is cooked. Don’t forget to season with salt and pepper.