Iwantgoodfood is back!!!

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blog, blogging, cook, cooking, cooks, craft beer, food, good food, passions, recipe

Hello fellow foodies,

It has been a long while since I have posted a recipe on my blog. I want to thank all of you who have followed me from the beginning. With that said, I would like to let you know that the blog will be updated with new recipes and new content.   I will be also sharing another one of my passions, craftbeers.  there will be recipes sharing including beer pairing, and cooking with beer.  I hope to have the opportunity again to share  my love of food with you all and following the blog…Thanks for sticking around, there is plenty more good food to be shared!

Regards,

Ivan C.

Ham and Swiss Cheese Crescents

Tags

Crescents, quick meal, sandwich, snack, toasted

Do you ever find yourself thinking about a delicious and quick way to beat hunger? I do, especially when you have a 7 year old boy constantly saying that he’s hungry.  This is a quick and easy snack that comes in handy every time, and it can also be served at your next party or gathering.  Go ahead give it a try, you’ll love it just as much me and my family did.

1. 1 package of Pillsbury Crescents (yield 8 pcs).
2. 1/2 Lb of Ham, thinly sliced.
3. 1/2 Lb of Swiss cheese, thinly sliced.
4. cracked black pepper.
5. 1/2 tbsp of butter.
6. 1/2 Tbsp of Powder garlic.

Open the crescent package and roll the dough out on a flat surface, separate the crescents into individual pieces.  Add 2 slices of swiss cheese and 2 slices of ham inside each individual roll and roll to shape.  In a baking sheet, spray some oil and place the crescent rolls and bake according to package instructions.  Once out of the oven, spread some butter on top and sprinkle black pepper, garlic powder garlic and serve right away. Enjoy!

Pan Seared Salmon and Saute Garlic Spinach.

Tags

dinner, healthy, recipe, salmon, seafood, spinach

Hello fellow foodies, today I bring this super easy dish that I prepared for my wife today.  Pan seared salmon with garlic and thyme and a squeeze of lemon juice atop a bed of “Outta Bounds” garlic sautéd spinach.  This is truly one of the easiest recipes I have made this week.  Cook time only was 20 minutes.

1. Three 4oz. of salmon fillets
2. 4-5 sprigs of thyme
3. 4 crushed garlic cloves divided
4. 1 Pinch of salt and Pepper
5. 1/2 of a lemon
6. 4 Tsp of butter divided
7. 2 Tbsp of Olive oil
8. 1 bag of baby spinach (pre-washed)
9. 1 Tsp of  grated Parmigiano Reggiano

Start by seasoning the salmon with the salt and pepper, then in medium sized pan, heat up 2 tablespoons of butter and the olive oil.  Add the garlic(2 cloves) and sauté for about 30 seconds, then add your salmon fillets along with the thyme. Sear for about 3 minutes per side. Meanwhile in another medium pan, heat up the remaining butter and add the rest of the garlic and sauté for about 30 seconds. Add the baby spinach and sauté until wilted, add a pinch of black pepper and the the grated cheese, mix well.  Serve the salmon fillet over the spinach and watch your family enjoy this awesome, healthy and delicious dinner.  Happy Cookin’

Lobster Risotto

Tags

dinner, Italian, Lobster, Risotto, seafood

Hello fellow foodies!  Today I bring you a great recipe that my family enjoyed this past week.  What better way to enjoy the rich flavor of lobster than with a creamy risotto?  Cooking the lobster tails in the chicken broth, allows the lobster flavor to infuse the seafood flavor onto the broth. This is by far one my favorite recipes, I love the creaminess of the risotto combine with the sweet lobster meat and the sweetness of the peas makes this a fantastic main dish to any family gathering.  Easy, simple and packed with flavor.  Enjoy!

Ingredients:

1. 3 5 oz Lobster tails.
2. 1 garlic clove, thinly sliced.
3. 3 Tbsp of butter ( divided).
4. 4 Cups of chicken broth.
5. 1 Cup of arborio rice.
6. 1/4 cup white wine.
7. 2 small shallots, thinly sliced.
8. 3/4 cup of frozen peas, thawed.
9. 1 pinch of salt.
10. 1/2 tsp of fresh black pepper.
11. 1 1/2 cups of water.

Method:

We’ll start by bringing  to a boil  the chicken broth and the water.  Add the lobster and let it cook for about 3-4 minutes. Remove lobster from the pan and let the it rest for about 5 minutes before removing the meat from the shells (do not discard the shells).   once the meat is cool,  cut into 1 inch slices and set aside.  meanwhile reduce the heat on the broth and bring to a slow simmer and add the shells (this will infuse the lobster flavor to the broth).   In a medium saucepan, add 2 tablespoon of butter, shallots and garlic and cook for about 3 minutes, then add the rice and cook for another 5 minutes, then add the wine and stir until wine evaporates.  After that, with a small ladle start  pouring  the broth onto the rice and stir constantly(one ladle at a time),  until the rice absorbs the liquid each time, repeat until there is  about 1/2 ladle full of liquid left in the simmering pan.  at this point your risotto should be done to perfection, add the peas, the lobster, the remaining butter, salt and pepper and stir all ingredients together, add the reaming broth and stir again, garnish with some chopped chives.  Serve immediately.

Pulled Pork Sliders

Tags

BBQ, pork, pulled pork, recipe, sandwiches, sliders cole slaw, Southern BBQ

This super dee-lishous sliders will bring joy to everyone around the table.  This sliders were inspired by the Carolinas style BBQ.  I used a vinegar based BBQ sauce, and a nice  well rounded dry rub.  All these flavors came together really well by allowing the pork butts  marinate with the dry rub for up to 48 hrs, then cooking them at a low temperature for up to 12 hours.  The cole slaw gives the sandwich a nice sweet and crunchy texture to it!.  This is by far one of my favorite recipes, it can be made for just about any occasion.  Give it a try,  I am sure your family and friends won’t be disappointed.

1. 1 6-8 lbs pork butt(boned in).
2. 1 bottle of BBQ sauce ( I used  Sweet Baby Ray’s Hickory-n- Brown sugar).
3. 1/2 cup of dry rub ( you can use any dry rub, your choice) I used my home made rub, sorry I can ‘t tell you… Is a secret!.
4. 1 Cup of Cider Vinegar(divided).
5. One bag of dinner rolls or hamburger rolls.

Cole Slaw

1. 1 small head cabbage, shredded.
2. 1/2 small head of red cabbage, shredded.
3. 3 medium carrots, shredded.
4. 1 cup mayonnaise.
5. 1/3 cup sugar.
6. 1/4 cup cider vinegar.
7. 1/2 Tsp of dijon mustard.

Combine all ingredients in a crystal bowl and then add the cabbage carrots and mix well then set in the fridge for about one hour (you can do this step over night).

I pre-heated the oven to  a 270 degrees.  To maximized the flavor of the pork I let the pork marinate for at least 48 hours. before placing pork in the oven allow it to come to room temperature, then place it  the on a baking rack  and bake uncover for 8-9 hours.

Since I wanted to make this pork butt more of a Carolina’s style BBQ,  I made some adjustments to the sauce by adding 1/2 cup of cider vinegar and then heated for about 5 minutes.  Once the pork is  done remove from the oven and let sit for about 25 minutes before pulling the meat.   After the pork have cool off a bit, removed boned and use two fork to pull the meat apart, then pour the remaining 1/2  cup of vinegar and mix well.  Put the pulled meat back in the oven for another 10 minutes to let the flavors marry together.  I like to serve this family style  and let the guests make their own sliders and used the BBQ if the want to… Enjoy

Polenta cakes With Braised beef and Horseradish Sauce

Tags

appetizer, beef, braise, horseradish, polenta, recipe, Slow cook

Hello fellow foodies! I know it has been a while since I’ve posted a new recipe.  What better way to get back into the swing of things  than this fantastic, delicious and easy to make recipe.  I originally made this recipe with the intention to serve as an appetizer during the Holidays.  It came out so good that now my friends are expecting me to make it every time we all get together.  Although, I have to agree with them- this  is a simple, quick, and easy to put together kind of dish – Try it! I am sure your friends will be raving  about it as well!

1. 2 Lbs of beef chuck.
2. 1/4 Cup of red wine.
3. 1/2 Cup of beef stock.
4. 1/2 cup of sliced onions (shallots work very well too).
5. 3 Tbsp of all purpose flour.
6. 3 Tbsp of tomato paste.
7. 3 Cloves of garlic (crushed).
8. 5-7 Sprigs of Thyme.
9. 1/2 Tsp of salt.
10. 2 Tbsp of fresh ground pepper.
11. 2-4 Tbsp of vegetable oil.

Horseradish Sauce

1. 8 oz. of sour cream.
2. 1/2 lemon juice.
3. 1/2 tsp of salt.
4. 1/2 tsp of black pepper.
5. 3 Tbsp of white wine vinegar
6. 1/4 cup of horseradish.

Mix all ingredients in a small bowl, mix well and set in the fridge.  You can make this a day ahead as this will intensify  the flavor a lot better.

Preheat oven to 350 degrees.

In a dutch oven heat  2 Tbsp of oil then add the beef seasoned with salt and pepper. Brown the beef on all sides, about 3-4 minutes per side, set aside.  Add remaining oil to dutch oven along with the onions and garlic and cook till translucent (about 8 minutes). Add the tomato paste and cook for another 5 minutes until tomato paste becomes fragrant.   Mix in the flour and cook for another 2 minutes. Add the wine and beef stock using a whisk to dissolve any lumps and bring to a boil.  Add the remaining black pepper, thyme and the beef, cover and set in the oven.  Allow it to cook for 1.5 – 2 hours or until the meat is tender.  Remove meat from the dutch oven and shred with 2 forks, then add it back to the pot and mix it well with the sauce.

Polenta:

For this dish I chose to use store bought polenta.  This reduced the cooking time dramatically. All you have to do is slice the polenta about 1/2 to 1 inch thick and heat in the oven for about 5-8 minutes.  Arrange the slices in a serving platter and top each cake with the shredded beef and a dab of horseradish sauce, sit back and watch your friends go wild over them!! Cheers!

Viva Ceviche!!

Tags

appetizer, ceviche, citrus, fish, lemon, lime, peruvian ceviche, rawfish, recipe

Hello my friends and fellow foodies! It has been a while since my last post but I finally had the opportunity to get back to what I love with this new Ceviche recipe. I was thinking of the various ways it can be prepared and how different countries use different combinations of the marinade. From lemon to lime or sour orange..even all 3 the possibilities are many! The acid in the citrus juice combined with the salt in the recipes prevent growth of micro-organisms in the fish, softening the fibers as they penetrate. Add the enhancing ingredients of hot peppers, green peppers, garlic, cilantro and onion give the civeche its pleasing gusto. Today I bring my take on the dish that can be served as a starter or main course as I did. Enjoy!

1. 2 LBS of Tilapia fillets.
2. 3 Limes.
3. 3 Lemons.
4. 1 Tsp of salt.
5. 1 Tsp of pepper.
6. 1 Tsp of ground cumin.
7. 1 Tsp of red pepper flakes.
8. 1 Large red onion, thinly sliced.
9. 1 Clove of garlic, thinly chopped.
10. 1 Cup of fresh chopped cilantro.
11. 2 Sliced Haas avocados.
12. 1 Yellow bell pepper, diced
13. 1 Orange bell pepper, diced
14. 3 Green Plantains thinly sliced.
15. 2 Tbsp of olive oil*.
16. 5-6 Cherry tomatoes(thinly sliced for garnish).
17. 5-6 Radishes (thinly sliced for garnish).

Method:
There are 2 ways to make this dish. You can cut the tilapia into 1 inch cubes or you can slice it really thin as I did in this recipe (which also cuts down the cooking process).  Combine all ingredients (except avocado and tomatoes) in a large bowl, mix and set aside. Stir in the sliced tilapia and cover the bowl. Set in refrigerator for 15 minutes.
While the tilapia is marinating, heat a large skillet and add 5-6 tbs of canola oil. (vegetable oil works well too) Fry the plantains for about 5-6 minutes or until golden and crispy. Remove from oil and place on a plate covered with a paper towel to soak up excess oil. Sprinkle a bit of salt to taste.
Arrange the ceviche on a place and add the avocado, tomatoes and plantain chips and serve immediately. Enjoy!

Blackened Tilapia

Tags

blackened, cajun, dinner, fish, healthy, recipe, seafood

Here is a quick way to have dinner that is healthy, light, full of flavor and best of all it can be ready in 20 minutes.    Tilapia is a flaky fish that can be prepare in so many different ways, and can also be serve with anything from rice, to potatoes, to veggies, or in between  two pieces of bread.  This Cajun-inspired dish will sure make you dinner time a breeze.

1. 5 Tilapia fillets (about 6oz. each)
2. 1 Lemon
3. 3 Cloves of garlic, finely minced
4. 1 Bag of frozen veggies (any kind you like)
5. 3-4 Tbsp of Cajun seasoning(old bay works well)
6. 3 Tbsp of fresh cilantro, finely chopped
7. 4 Tbsp of unsalted butter.

Sprinkle the fillets  on both sides with a generous amount of Cajun seasoning.  In a large saute pan, heat up 2 Tbsp of butter heat until butter gets smokey, add the fillets to the pan and cook undisturbed for about 3-4 minutes on each side.(the trick here to let  the spice seasoning get crusty and dark). repeat with the rest of the fillets.  Meanwhile, combine the lemon juice, garlic and cilantro and mix well together, add the remaining butter  into a small sauce pan and heat  on low temp. add the lemon, cilantro and garlic  in the pot and stir a few time. (do not let the butter heat up too much, just enough to make a nice sauce). For the veggies, all you have to do is put them into a medium size bowl with salt pepper and steam in the microwave until soft and tender.  Serve the tilapia fillets  with a side of veggies and pour a few teaspoons of the butter sauce over the fish and veggies and enjoy.

Caldo Gallego (Gallician Soup)

Tags

caldo gallego, casserole, chorizo, dinner, ham hocks, Potatoes, recipe, smoked ham, soup, stew, white bean

Here’s one of my favorite soups of all time!  Caldo Gallego (Gallician soup).   This dish spawns from many visits, my family and I have made to a little Cuban restaurant in  North Bergen  NJ.   Gilberto’s is a non-pretentious,  straight forward cozy spot, with an amazing array of dishes and a fantastic wait staff (3-4 waitresses).  Their caldo Gallego is by far one the best, if not the best one I have tasted. My family and I always look forward to swinging by the restaurant for a nice meal, with exceptional people that always go above and beyond to make sure you’re taking care of.   Simple and straight forward, Enjoy!

1. 1 LB of white beans or two 12 oz. cans of Goya white beans.*
2. 1 LB of smoked ham(Smithfield smoked pork butt) diced.
3. 2 Smoked pork ham hocks.
4. 3 Bay leaves.
5. 1/2 Tsp of black pepper.
6. 4 Spanish style chorizos ( cut into 1/2 inch slices).
7. 2 Garlic cloves (crushed).
8. 5 Small white diced potatoes.

*If using fresh beans, you’ll need to soak them over night in cold water.  If using canned beans (which i used for this recipe) then no need for soaking.

In a large pot combine the 3 cans of beans with liquid along with 4 cans of water (use the bean can). Add the smoked ham, bay leaves, garlic and ham hocks. Bring to a boil and then reduce to simmer for about an hour and a half. Add the potatoes and chorizo along with the black pepper and garlic and cook until the potatoes are done. Remove the ham hocks and cut away the meat and add back to the soup. Cook for another 10 minutes. Remove from heat and allow to cool for at least 15 minutes to allow the flavors to marry and intensify. Add salt if needed though I did not add any and it was not necessary. Serve in soup bowls (add avocado slices for added flavor) and Enjoy!.

Lime Chicken Soup

Tags

cilantro, fall, healthy, healthy cooking, latin, lime, recipe, soup

The leaves on the trees are changing and winds are getting cooler. The days are getting shorter and Autumn is in full swing! So grab your jackets and sweaters break out the scarves and boots and bring on the most beautiful season of the year. Along with that comes more hearty meals such as soups, stews and roasts. This brings me to this easy but fantastic soup! Its light and lemony with a little heat thanks to the chipotle peppers. This dish will warm you from the inside out! Enjoy!!

1. 6 Cups of chicken broth(homemade or boxed).
2. 1 Jalapeño pepper (diced).
3. 3 cloves of garlic, finely chopped.
4. 2 Limes.
5. Salt and Pepper to taste.
6. 1 Red roasted pepper ( cut into 1/2 inch strips)
7. Bunch of cilantro (for garnishing)
8. 1 Chipotle pepper in adobo sauce (rough chopped).
9. 1/2 Tsp of ground oregano.
10. 1 package of chicken tender loins (chicken breast OK). cut into small pcs.
11. 2 Tbsp of vegetable oil.
12. 2  Haas avocados.
13.  2  Cups White rice (cooked in a rice cooker, equal part of rice and water)

In a medium sized pot, heat 1 tablespoon of oil. Sprinkle chicken with salt and pepper and brown all sides (about 3-4 minutes). Once chicken is browned, remove from pot and set aside. Add the rest of oil to the pot along with the jalapeño pepper, red roasted pepper, garlic and chipotle pepper (I used one Tsp of the adobo sauce to increase heat). Cook on medium heat for about 3-4 minutes. Add the Chicken stock and the oregano, stir a few times and bring to a boil. Once it starts to boil, lower heat and simmer for about 15-20 minutes. In the last 5 minutes of cooking, add the chicken and the lime juice and continue to simmer. In a medium sized bowl, add one to two spoons of cooked rice, ladle in enough soup to cover rice, add a few slices of avocado and cilantro, grab a spoon and enjoy this easy to make meal.