On a recent trip to Seattle, we visited Pike Place Market. I loved it so much!
#Debbie Carlos #Seafood #Fish #Oysters #Food #Seattle #Pike Place Market
Beautiful French breakfast radishes courtesy of Chicago Patchwork Farms!
#CSA #Chicago Patchwork Farms #French #Breakfast Radishes #Debbie Carlos
My second guest post on Westervin! This time we are braising a Cochinita Pibil.
#Westervin #Cochinita Pibil #Pork #Braising
I am now a guest blogger on Sarah and Brian’s blog, Westervin!! I will be showing up there twice a month with my new series “A Sunday Ritual”. Go check out my first post with a recipe for 60 Second Gooey Chocolate Mug Cake!
#West Ervin #Sunday Ritual #60 second #Chocolate Cake
Today was warm but I made this Philippine’s style Arroz Caldo anyway. Here is my recipe:
Arroz Caldo
2 or 3 scallions or a small onion
1” knob of peeled ginger, grated
2 cloves of garlic, minced
A chicken breast or a couple of bone out chicken thighs, cut into bite sized pieces
1.5 cups rice
1.5 T fish sauce or to taste
1 T soy sauce
5 cups water or chicken stock
optional: an extra garlic clove or two, sliced then and fried until brown and crispy
- In a pan, heat some vegetable oil and sauté scallions, ginger, garlic until fragrant
- Add rice and mix well.
- Add the rest of the ingredients, mix and bring to a boil.
- Lower flame, cover and let simmer for an hour or until rice is porridgey. If you see the liquid getting low, add more water or stock.
- Spoon into soup bowls and top with the fried sliced garlic (optional!)
#Chicken Soup #Arroz Caldo #Rice
I updated, cleaned up and redesigned my website this weekend. Go check it out !
#Debbie Carlos #Website
The other weekend was so warm! Summer level warmth! Devin and I were house & dog sitting at our friend’s place and we took advantage of their beautiful patio and nice grill and cooked up some asparagus and what I like to call ‘red chicken’ because the marinade is, well, red.
The red marinade is adapted from a rick bayless recipe for an al pastor-like sauce. I pureed a package of achiote paste and half of a small can of chipotle peppers, juice of two limes and two or three tablespoons of olive oil. I seasoned the chicken with salt and rubbed it with marinade. I let it sit for a day in the fridge but sometimes I’ll just cook it right away.
You’ll have a lot of marinade left over for future use! Its also really good when you rub it all over a whole chicken and roast it.
For the asparagus, I just tossed the spears with some olive oil, garlic powder, salt, pepper and red pepper flakes. Easy and basic!
Serve the chicken with some wedges of lime.
