Churrasco With Risotto Mamposteao Food

ARROZ MAMPOSTEAO

Steps:

• Heat the oil in a large pot over medium high. Add the onions and garlic and cook, stirring occasionally, until the onions begin to soften, about 1 minute 30 seconds. Add the sofrito, tomato sauce, tomato paste and sazón and cook, stirring occasionally, until the onions are lightly brown, about 2 minutes. Stir in the plantains, then the beans with their liquid and 1/2 cup water. Season to taste with salt and pepper, reduce the heat to medium low and cook, stirring occasionally, until the flavors meld, about 10 minutes.
• Reduce the heat to low, add the rice and cook, stirring continuously, until combined and the flavors meld, about 1 minute. Remove from the heat and fold in the cilantro.

CHURRASCO

Steps:

• For the chimichurri sauce: In a blender, add the parsley, cilantro, garlic, lime juice and oil and blend until almost smooth.
• Cover the skirt steak with the chimichurri sauce and marinate overnight in the refrigerator.
• For the arroz con gris: Soak the black beans in water overnight. Strain the beans, reserving the liquid.
• In a saucepot, saute the onions, garlic, peppers, pancetta and cumin over medium heat until the onions are translucent and the pancetta has rendered all its fat. Add the rice and toast, making sure to coat all the rice with the fat. Add the reserved black bean water and black beans and stir to combine. Season with salt and pepper. Add the bay leaf and cook, covered, until the liquid has evaporated and the rice is cooked.
• To serve: Place a grill pan over medium heat or preheat a gas or charcoal grill. Grill the steak to desired doneness. When the steak is almost done, fry the quail eggs sunny-side up.
• Cut the steak into 4 servings and top with the Guacamole. Serve the arroz con gris topped with the fried eggs alongside.
• Mash the avocados, add the tomatoes, cilantro, lime juice and oil and stir to combine. Season with salt and pepper.

RISOTTO

Steps:

• Preparing the Rice
• Peel and finely chop the onion.
• Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
• Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown.
• Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer. Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
• Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes. Adjust the heat as necessary -- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
• Adding the Liquid to the Rice
• Using a ladle, scoop up about 1/2 to 3/4 cup of broth. Pour it in the pan with the rice, stirring constantly with a spoon. After the first addition of broth, the rice mixture will look a bit soupy.
• As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick. You should see little bubbles popping up on the liquid from time to time. If it bubbles more vigorously than this, turn the heat down to medium-low.
• When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
• Determining When the Risotto Is Cooked
• Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes). It is now time to test whether the risotto is cooked. Spoon up a grain of rice and bite into it -- it should be tender without being too mushy. If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
• If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed. Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe. Simply heat up another cup or 2 of chicken broth. If you run out of broth, use hot water.
• When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
• Serving the Risotto
• Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you. Stir.
• Add the grated Parmesan cheese and stir well.
• Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.
• Risotto with Tomatoes and Basil:
• Take 4 Roma tomatoes, cut off and discard the stem tops, and cut the tomatoes into small pieces. Chop enough fresh basil leaves into small pieces to make about 1 cup. Put 2 tablespoons of olive oil in a skillet, and turn the heat to medium-high. When the bottom of the skillet feels hot when you put your open hand 1 inch from the bottom, add the tomatoes and sprinkle them with salt and pepper. Stir for 3 or 4 minutes, until they seem soft. Put the cooked tomatoes aside, and when the risotto is done, stir the tomatoes and basil into the hot risotto. Stir to mix well; taste for salt and add some if needed. Serve immediately and pass some grated Parmesan cheese.
• Risotto with Spinach and Garlic:
• Peel and chop 3 large cloves of garlic into small pieces, and put them on a piece of waxed paper. Rinse 1/2 bunch of spinach leaves, and shake off the excess water. Cut off the stems, bunch the leaves up, and cut them into thin strips, then cut crosswise into small pieces. Put 2 tablespoons of olive oil in a skillet and turn the heat to medium-high. When the bottom of the skillet feels hot when you put your open hand, palm side down, 1 inch from the bottom of the skillet, it is ready. Add the garlic to the oil and stir for a minute. Turn the heat to low, and add the spinach. Press the spinach down with a spatula, lightly salt and pepper it, and turn it over with a spatula. The spinach will wilt down almost immediately. Take the skillet off the stove, put a lid on the skillet, and when the risotto is done, stir the garlic and spinach into the risotto. Serve immediately, and pass some grated Parmesan cheese.

CHURRASCO STEAK WITH CHIMICHURRI

Steps:

• For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.
• For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavors to bloom.
• Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavor.
• Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

PUERTO RICAN MAMPOSTEAO RICE

Steps:

• BEANS: Heat olive oil in a medium saucepan and add cooked ham. Saute for about 1 minute on medium high heat. Add 1/2 cup onions, green peppers, garlic and cilantro. Cook for about two minutes
• Add salt and pepper to taste. Add tomato sauce. Keep cooking on medium high for about 1 minute. Add the beans and the potatoes and simmer for about 1 minute stirring frequently. Add the same amount of water using the beans can. Stir, cover and cook on medium low for about 20 minutes. Stir every 3 or 4 minutes. Set aside and let cool for about 5 minutes.
• MAMPOSTEAO: In a large saucepan, heat 2 teaspoons of olive oil and the unsalted butter. Reduce heat to medium. When the butter has melted add 1/2 cup of onions. Stir until onions are cooked.
• Add the white wine and stir until the sauce is reduced. Add the rice and stir constantly until all ingredients are hot and mixed. Add about 1 cup of the cooked beans stirring constantly. Add more beans as needed (Not necessarily the whole amount), and keep stirring until you get a nice creamy mix.
• Serve imediately.

CHURRASCO WITH CHIMICHURRI

Steps:

• Prepare the chimichurri.
• Combine the herbs and garlic in a food processor and finely chop.
• Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce.
• Correct the seasoning, adding salt or vinegar to taste.
• The chimichurri should be highly seasoned.
• Pour 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
• Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with a meat cleaver to a thickness of 1/4 inch.
• Arrange the steaks on top of the chimichurri in the baking dish.
• Pour another 1/4 of the chimichurri on top.
• Marinate the beef for 30 minutes to 1 hour.
• Set up your grill for direct grilling and preheat to high.
• (We have done this on our gas grill and it was awesome, and we have done it on the charcoal grill with smoke chips - yummy!).
• Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slice 90 degrees after 1 minute to create an attractive crosshatch of grill marks.
• Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.
• (We actually prefer it without the additional sauce on the side).
• (Do not overcook, it is not nearly as good well done!).

CHURRASCO WITH CHIMICHURRI SAUCE

Steps:

• Trim fat from steak, and set aside. Combine cilantro and next 9 ingredients (cilantro through bay leaves) in a large zip-top plastic bag. Add steak to bag, and seal. Marinate in refrigerator for 4 hours, turning occasionally. Remove steak from bag; discard marinade.
• Place vinegar and next 5 ingredients in a blender; process until smooth. Add parsley and oregano, and stir well.
• Prepare grill. Place steak on grill rack coated with cooking spray; grill steak 8 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices.
• Serve with Chimichurri Sauce.