Cha Cha Bowl Food

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CHA CHA BOWL



Cha Cha Bowl image

Recipe courtesy Orlando's Caribbean BBQ, by Bobby Flay. Posting for ZWT-Caribbean. Prep/cooking time doe not include 30 minutes needed to marinate the pork.

Provided by AZPARZYCH

Categories     Pineapple

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 38

2 1/2 lbs zucchini, shredded
1 large carrot, shredded
1/2 pineapple, chopped
1 large yellow onion, chopped
1/2 bunch cilantro, leaves chopped
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
2 ounces jalapeno peppers, chopped
3 ounces rice wine vinegar
3 ounces olive oil
1 teaspoon sugar
salt
1 cup black beans, triple-washed
1 cup water
1 teaspoon chopped garlic
salt
1 ounce vegetable oil
1 cup medium grain rice
2 cups hot water
1 tablespoon granulated garlic
1 tablespoon salt
4 arbol chiles
3 guajillo chilies
3 ancho chilies
2 chipotle chiles
6 ounces white vinegar
6 ounces pineapple juice
5 ounces water
1 teaspoon black pepper
1/2 teaspoon sugar
1/4 yellow onion, chopped
2 cloves
1/4 piece cinnamon stick
2 teaspoons salt
4 garlic cloves
2 teaspoons oregano leaves, chopped
2 teaspoons ground cumin
2 lbs pork tenderloin (chicken may be substituded)

Steps:

  • Pineapple and Zucchini Salsa:.
  • Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
  • Black Beans:.
  • Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
  • White Rice:.
  • Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
  • Al Pastor Adobo Marinade:.
  • Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade for 30 minutes.
  • Preheat a grill.
  • Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
  • To serve:.
  • In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

CHA CHA BOWL



Cha Cha Bowl image

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 38

2 1/2 pounds zucchini, shredded
1 large carrot, shredded
1/2 pineapple, chopped
1 large yellow onion, chopped
1/2 bunch cilantro, leaves chopped
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
2 ounces jalapeno peppers, chopped
3 ounces rice wine vinegar
3 ounces olive oil
1 teaspoon sugar
Salt
1 cup black beans, triple-washed
1 cup water
1 teaspoon chopped garlic
Salt
1-ounce vegetable oil
1 cup medium-grain rice
2 cups hot water
1 tablespoon granulated garlic
1 tablespoon salt
4 arbol chiles
3 Guajillo chiles
3 ancho chiles
2 chipotle chiles
6 ounces white vinegar
6 ounces pineapple juice
5 ounces water
1 teaspoon black pepper
1/2 teaspoon sugar
1/4 yellow onion, chopped
2 cloves
1/4 piece cinnamon stick
2 teaspoons salt
4 garlic cloves
2 teaspoons chopped oregano leaves
2 teaspoons ground cumin
2 pounds pork tenderloin (chicken may be substituded)

Steps:

  • Pineapple and Zucchini Salsa:
  • Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
  • Black Beans:
  • Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
  • White Rice:
  • Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
  • Al Pastor Adobo Marinade:
  • Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.
  • Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
  • To serve:
  • In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

CHA CHA CHICKEN



Cha Cha Chicken image

I don't know where I got this recipe from, but recipes are only guidelines for me, so I am not sure if this is the real recipe or my variation of the original. I didn't even know what to call it! I love this dish, and so does my entire family. I serve with Spanish rice or ranch beans and a salad.

Provided by Keykeelee

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
1 lime, or to taste
salt and ground black pepper to taste
1 cup chunky salsa
2 cloves garlic, minced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange chicken in the bottom of a 2-quart casserole dish. Squeeze lime juice over the chicken and season with salt and pepper.
  • Mix salsa and garlic together in a bowl. Spoon 1/4 cup of the salsa mixture over each chicken breast; top with more lime juice.
  • Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 136.9 calories, Carbohydrate 5.3 g, Cholesterol 58.5 mg, Fat 2.4 g, Fiber 1.1 g, Protein 23.2 g, SaturatedFat 0.7 g, Sodium 475.6 mg, Sugar 2.2 g

CHINESE BARBECUED PORK BUN (CHA SIU BOW)



Chinese Barbecued Pork Bun (Cha Siu Bow) image

I was raised in San Francisco and have fun memories of going down to China Town with my Dad and chowing down on steamed pork buns that we had gotten from one of the ubiquitous Chinese bakeries there. This recipe brings back those memories every time. These steamed buns are simply wonderful.

Provided by jeniwan

Categories     Asian

Time 3h45m

Yield 16 buns

Number Of Ingredients 20

1/3 cup warm water
1/2 teaspoon sugar
1 (1/4 ounce) package dry yeast
2 1/2 cups all-purpose flour
2 1/2 cups cake flour
4 tablespoons sugar
1/2 teaspoon salt
2 tablespoons shortening
1 1/4 cups milk
16 pieces wax paper, cut to 2 inches square
6 ounces Chinese barbecue pork, diced (you can make your own, try Chinese BBQ Pork, or simply pick some up from your local chinese restaurant)
1 tablespoon vegetable oil
2 teaspoons water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon thin soy sauce
1 teaspoon oyster sauce
1 teaspoon hoisin sauce
2 teaspoons cornstarch
4 teaspoons cold water

Steps:

  • Mix together the warm water, 1/2 teaspoons sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).
  • Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and milk. Knead mixture 5 minutes to form a dough.
  • Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.
  • Heat oil in a wok or large frying pan and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.
  • Mix the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute until thickened. Let cool before making the buns.
  • After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close and twist dough to form a bun.
  • Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns at a time in a pie pan and allow them to set and rise for 15 minutes in a warm place.
  • Steam for 25 minutes.

Nutrition Facts : Calories 200, Fat 3.6, SaturatedFat 1, Cholesterol 2.7, Sodium 218.1, Carbohydrate 36.8, Fiber 1, Sugar 3.6, Protein 4.6

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