Ropa Clafoutis

Ropa Vieja that is, and Blackberry-Mango Clafoutis.  Plus Chickpea snacks and a Cajun Omelet.

Slow Cooker Ropa Vieja

"Old Clothes". That's what the name means in Spanish. The Cuban version of this dish is essentially "shredded beef with onion and colored peppers". This is a great slow-cooker recipe.

3 lbs Flank steak or similar beef

6 oz Goya tm Sofrito (or make your own as below)

1 Onion, sliced into strips

1 Red Bell Pepper, cored, seeded and sliced into strips

1 Green Bell Pepper, cored, seeded and sliced into strips

6 cloves Garlic

Quarter the meat. Put everything in a slow cooker with 2 cups water. Cook on low for 6 hours or more, until the meat is "two-fork shreddable",  as you would for pulled pork.

I served the Ropa Vieja with Aroz Amarillo -- Yellow Rice, made with a jasmine rice and a packet of Badia brand Sazon Tropical tm.

DIY Sofrito

Here's a make-your-own sofrito recipe from a Cuban food blog:

21 Cherry Tomatoes, diced [personally I'd use 3-4 Roma tomatoes]
2-3 Green Peppers, diced (Cubanelles, Poblanos or Green Bells
2 large onions, diced
8 to 10 garlic cloves, minced
1 or 2 bay leaves
1/2 tsp ground Cumin
1/2 dried oregano
3/4 cup Sherry, or to taste
4 Tbsp olive oil

Saute tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until everything is limp. Add the Sherry and simmer some more. Yields about one quart.

[You really want to dice everything fine for sofrito -- or pulse it a couple times in a blender/Food Processor. The final result should have the consistancy of thick pasta sauce.]

Blackberry-Mango Clafouti

Clafoutis (pronounced kla-foo-tee) is the French term for a sort of upside-down fruit-filled dessert related to the Tart Tatin. I learned to make this in an oven-able skillet that starts hot on the stovetop and slightly cooks the fruit; then I poured the batter over all and slid into a pre-heated oven. This version is easier.

I borrowed this Bisquick tm clafouti recipe from the Mount Dora Historic Inn in Mount Dora, FL. If you're up that way, it's a nice place to stay. With Bisquick you avoid having to assemble a bunch of ingredients into the dry batter flour mix.

3/4 cup Whole Blackberries

3/4 cup Mango cubes

1 cup Bisquick

3/4 cup whole Milk

2 eggs (double the Bisquick recomendation), beaten

1/4 cup Sugar

1/4 to 1/2 tsp Garam Masala spice blend (taste the batter to check depth of flavor)

Pre-heat the oven to 350F.

Non-stick spray a 10" deep dish pie pan (glass or ceramic is best). Add the fruit.

In a bowl mix together the Bisquick, garam masala, beaten eggs and milk.  Pour the batter over the fruit.

 Bake for about 30 minutes or until the top starts to brown and springs back when pressed. When done, slide onto a platter and serve. Serve with cream if you're British. Serves 8 normal people.

Roasted Chickpea Appetizer -- Two Ways

An old friend was asking for some healthy Game Day snack recipes the other day.

Chickpea Appetizer #1

 This recipe was floating around on Facebook.

2 cans Chickpeas/Garbanzos, drained and dried very well

1-1/2 tsp EVOO

1/4 tsp Garam Masala spice blend, the original recipe had just salt & pepper

1/4 c fresh shredded Parmesan or Auribella cheese

Pre-heat the oven to 400F.

Once the chickpeas are dried, toss them in a large-ish zip top bag, followed by the EVOO. Shake to combine. Add the garam masala and shake again.

Lay a Silpat tm mat on a baking sheet; or use parchment paper, or non-stick tinfoil. Spread the spiced chickpeas in a single layer, then sprinkle the cheese over the spread. Roast for 20-30 minutes, giving them a shake every 10 minutes, until golden, crispy outside, creamy inside.

Pretty darn tasty. The garam masala gives them a great flavor, and cheese gives them a saltiness that the garam masala lacks. Eat'em while they're hot for the best crispiness. Using a Ras el Hanut spice blend would make these tasty nibbles Moroccan.

Chickpea Appetizer #2

This version is all my own invention -- roasted Chhole Kala Chana

Black Chickpeas (Kala Chana) cooked from dry with Chhole Masala, an Indian spice blend specifically for chickpeas. You can get them at you local Indian/Pakistani market.

These legumes take twice as long and twice as much water to reconstitute completely than regular chickpeas, but the result is worth it. I make them in my rice cooker with 3x the water to dry. Then I repeat the process a second time to get them fully reconstituted

Then I roast the spice-cooked chickpeas in a 400F oven, and sprinkle them with a bit of smoked salt. Get 'em while they're hot!

Kala Chana have a thicker, chewier skin that takes to roasting better than the regular chickpeas, IMHO.

Cajun Omelet

This is one of my Cabana Breakfast offerings. Our current guest has been really enjoying the dish, so I thought I'd share.

2 Eggs

1/4 cup diced Celery

1/4 cup diced Onion

1/4 cup diced Red Bell Pepper

1/4 cup diced Mushrooms

1/2 of 1 Johnsonville tm Andouille sausage

3 Medium Shrimp, cooked

1/2 tsp Everglades Seasoning tm

1/2 tsp Tony Chachere's Cajun Seasoning tm

1/4 cup sharp white Cheddar or Fontina cheese

Saute the veggies with the Everglades seasoning for a couple minutes. Then add the shrimp and sausage, and cook until the veggies are soft. This can be done well in advance.

Beat the eggs well, with a splash of water. Oil a skillet or griddle and add the eggs. As they start to set, add the Tony Chachere seasoning. Add the filling to half of the spread eggs, then add the cheese overall. Fold in half when done, and serve.

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