Peruvian Chicken "Seco"

Ingredients (serves 4)
4 skinless and boneless chicken thighs
Canola Oil
1 cup cilantro puree (recipe follows)
1 medium yellow onion chopped finely
1 tablespoon minced garlic
1 tablespoon ground cumin
1 1/2 cups chicken stock
1/2 cup lager beer (heineken will do)
1/2 cup frozen peas
S & P
1 tablespoon aji panca
1 sweet potato
2 cups white rice

DIrections
1. In a medium pot on medium high, drizzle some oil, add onion, cook for 2 min stirring constantly, add garlic and cumin, cook for another minute, add aji panca,  adjust s&p. Separate half the mixture for the cilantro puree. Add chicken, let cook for two minutes.

2. Add cilantro puree, beer and chicken stock, let reduce for 15-20 minutes, or until sauce thickens up. Adjust s&p. Add frozen peas 3 minutes before turning off the heat.

3. Pinch the sweet potato with a fork 5 times. Wrap in towel paper. Cook in microwave for 3 min in high.
Enjoy!

Cilantro Puree
1. In a blender, add two cilantro bunches, 1/2 cup chicken stock, 1/2 cup onion mixture of step 1 above, 1 teaspoon salt. Blend until pureed.

Seared glazed pork chop with cinnamon-ginger apples, white rice

Ingredients (serves 2)
2 pork chops
1 granny smith apple
1/3 cup unsalted butter
1/2 cup light brown sugar
1 teaspoon cinnamon powder
1 teaspoon ground ginger
2 cloves
S&P
Canola oil
White Rice (click for recipe)


Directions
1. In a pan on medium heat, melt butter, add brown sugar and combine. Cook for 2 minutes, add cinnamon, ginger, cloves and water. Let reduce until it thickens and a glaze is formed. Season with S & P.Add apples and cook for 3-4 minutes or until tender.

2. Season pork chops with a generous pinch of kosher salt and black pepper. In a pan on medium-high put a drizzle of canola oil, and sear pork chops 2-3 min per side (cooking time depends on the thickness of the meat). Reduce heat to medium, brush some of the glaze on them and let cook for another minute, or until caramelized a bit.
Enjoy!

The perfect white, grainy rice

Ingredients (serves2)
1 1/2 cups Jasmine Rice (this the best rice if you like it grainy)
1 1/2 cups water
2 tablespoons canola oil
1 tablespoon minced garlic
1 1/2 teaspoons Kosher Salt


Directions
1. In a small pot on medium, heat the oil. When is hot, add the minced garlic and cook for 1 min until it gets fragrant.

2. Add rice and coat with the oil and garlic. Raise the temperature to high. Add water and salt. Let it come to a boil and bring it down to low temperature. Now stay away! Do not touch for the next 18 minutes. Fluff with a fork
Enjoy!

Linguine in clam sauce

Ingredients (serves 4)
1 package linguine whole grain
1 pound little neck clams, scrubbed and purged in water
1 can minced clams 
2 tablespoons extra virgin olive oil
1 shallot
1 tablespoon unsalted butter
2 tablespoons minced garlic
1 teaspoon lemon zest
1/2 tablespoon red pepper flakes
1/2 cup grated parmesan cheese
1 cup white wine (chardonnay suggested)
1 tablespoon chopped parsley
S & P


Directions
1. In a pan on medium-high, add oil and butter, after butter has melted, add shallots, cook for a minute, then add garlic, cook for another minute. Add little neck clams and coat with mixture. Season with s&p.

2. Cook linguine in separate pot following package instructions.

3. Add white wine to clams, letting it cook for a couple of minutes so alcohol can evaporate. Add lemon zest, can of clams (including juice) and red pepper flakes. Cook until clams open. Add parsley and parmesan cheese. Toss well. Discard any clams that do not open.

4. Transfer pasta to the pan, mix in with sauce. Serve with crusty bread to mop the juices.
Enjoy!