Posted: February 11, 2015 in Recipes
Tags: art, azorean, azores, bell peppers, braised, braising, chef, chefs, chicken, cilantro, cook, cooking, cooks, cuisine, culture, food porn, hot sauce, piri piri, sriracha
Piri Piri is the swahilli word for “pepper pepper” although this is the Portuguese pronunciation of the word in the Portuguese speaking Mozambique ommunity. Piri Piri chicken translates directly to pepper pepper chicken. Plants are usually very bushy and grow in height to 45–120 centimeters, with leaves 4–7 cm long and 1.3–1.5 cm wide. The fruits are generally tapered to a blunt point and measure up to 8 or 10 centimeters long. Immature pod color is green, mature color is bright red or purple. Some varieties of birdseye measure up to 175,000 Scoville units.
This dish has roots both in Africa and Portugal. The dish was created in Angola and Mozambique when the Portuguese settlers brought chilies back from the Americas. This is one of those dishes you will be able to find across both countries with slightly different variations.
- 3 tablespoons olive oil
- 3 tablespoons fresh chopped cilantro
- 3 tablespoons fresh parsley
- 2 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons piri piri hot sauce(or sriracha)
- 1/4 cup cilantro chopped fine
- 1 2 inch piece of ginger peeled and sliced thin
- 1 white onion peeled and chopped small
- 4 cloves of garlic smashed and rough chopped
- 1/2 cup piri piri hot sauce(or sriracha)
- 1/4 cup EVOO
- 1/4 cup lemon juice (roughly 3 lemons)
- 1 tablespoon kosher salt
- 1 yellow bell pepper sliced thin
- 1 green bell pepper sliced thin
- 1 yellow onion sliced thin
- 1 chicken broken down into its pieces
- 1 large glass bowl large enough to hold the chicken with room for marinade
- 2 quart pot
- 1 pyrex 8×11 bakeware(metal works as well, I just prefer the pyrex for even cooking)
- in small pot warm the olive on medium low heat(you do not want the olive oil to get to warm as it will become bitter)
- add cilantro, parsley, and garlic and cook gently until garlic begins to brown then removed from heat and allow to cool.
- once the oil is room temp, about 10-15 min mix in hot sauce and lemon juice
- in large bowl mix all ingredients listed in the marinade until incorporated well.
- add chicken, cover with plastic and allow to marinate for at least 1 hour best if marinated over night.
- once the chicken has marinated, removed chicken from marinade and pat dry.
- in a large pan saute onions and bell peppers until the onions are caramelized, deglaze with a bit of water to removed all the nice brown bits on the both of the pan then cool
- in baking pan or pyrex place your chicken and cover with sauteed onions and garlic. pour enough water in pan so that it comes about half way up the side of the chicken. Cover with foil and place in oven at 325 degrees for 15 mins, then removed the foil and cook for 10 more min.
- pull the chicken, onions and pepper from the juice then spoon the glaze over the chicken while it is still hot.
This dish goes perfect with rice, potatoes or just some bread. For you vegetarians out there you can perform the same meal with extra firm tofu also works well with beans.
Posted: December 18, 2014 in Recipes
Tags: azorean, bell peppers, braised, cilantro, coconut, curry, indian, mushrooms, onions, shitakes, soup, stew, thai, thailand, tofu, vegan, vegetable
I am a huge can of curries. The depth of flavor and styles are truly limitless in this world. This is one of my favorite coconut curry soups in a thai style.
2 cups of vegetable stock
1 pack of extra firm tofu cut into 1/4 inch cubes
1/4 cup sliced shitake mushrooms
1 can of unsweetened coconut milk
1 small white onion diced
1 green bell pepper diced
1 yellow bell pepper diced
1 red bell pepper diced
1/4 teaspoon turmeric powder
1/4 tablespoon cayenne
1 tablespoon soy
1/4 cup torn cilantro leaves
2 tablespoons cornstarch
- in a small sauce pot on medium heat add 1 tablespoon of canola oil, just enough to cover the bottom of the pan. Add all your vegetable into the pan and saute until the onions begin to caramelize.
- deglaze pan with soy, vegetable stock and coconut milk and simmer for 5 mins
- add all your spices and continue to simmer on low heat for 15 mins.
- while the soup simmers mix 2 tablespoons of water with the corn starch to make a slurry
- add slurry into soup mix and stir until soup thickens.
- turn off heat, add tofu and cilantro leaves and season with salt to taste
- serve hot over steamed rice or on its own.
This recipe is super simple and taste even better the next day.
Posted: November 15, 2013 in Uncategorized
Forgive me, for this has nothing to do with food….. well atleast on the service it doesn’t, but if you dig deep enough it will.
This all pertains to the most recent Bart strike. I will not bore you with the details of what either side were asking. I will only tell the truth from a working class, blue collar point of view.
Friday October 18th Bart workers stepped out and went on strike for the second time this year. They have their reasons, some reasonable and some not. Management and Employees would not budge on certain issues namely more money/benefits.
Now I understand that everyone wants to make more money, I am one of them. To quote a movie “they say money can’t buy happiness? Look at this smile, ear to fucking ear baby”. But in this case it wasn’t so much about how much money the employees were taking home as it was how much management was. Why can’t people sit and think how lucky they are to have benefits and a great wage for minimal work. Not to put down Bart employees, but the average worker I have come across do not know the schedules of trains, busses, stops, eta of trains or any valuable information for that matter. They want more money and they can’t even get the trains to run on time.
Now this is where we get to the food, Friday night at the restaurant we had a delivery of a whole pig for a charity event. Our delivery was supposed to be early in the day, but due to traffic as a result of the strike it did not arrive until almost 7pm. Another restaurant was unable to open for breakfast and lunch because the bread delivery was stuck on the bridge.
This strike hit more then just the daily commuters, it hit small businesses across the bay and both parties are blind to it.