A crowd favorite, I have fond memories of peeling corn, picking cilantro, and preparing the jalapenos and limes with my fathers and brothers. I strongly recommend using charcoal and wood for a better flavor!

Ingredients

  • sweet corn
  • garlic
  • butter
  • 1 cup mayonnaise
  • lime
  • chihuahua cheese
  • cilantro, chopped
  • jalapenos, sliced

Procedure

  1. Blanch sweet corn in salty water, then grill on the low side of the grill for 5 minutes with the lid closed (this helps the corn pick up some of the smokey flavor from the wood). Rub the corn with garlic butter, and place back on the grill until the butter melts, then remove from grill.
  2. Cut the corn kernels from the cob and add to a bowl.
  3. In a small bowl, combine mayonnaise, the juice from 1/2 a lime, 2 pinches of salt.
  4. Add mayonnaise mix, chihuahua cheese, fresh cilantro, and sliced jalepeno to the bowl of corn, reserving some for garnish. Mix well, garnish with reserved cheese, cilantro, and jalapenos, and serve.

This was a favorite special occasion dish while growing up in Florida.

Ingredients

  • 8 Tbsp unsalted butter, plus 3 Tbsp melted butter
  • 1 medium onion, finely diced
  • 2 tsp chopped tarragon leaves
  • 2 Tbsp chopped Italian parsley
  • 2 oz crumbled, cooked chorizo
  • Kosher or sea salt
  • freshly ground black pepper
  • 1/4 lb crumbled, toasted cornbread
  • 4 each hard shell lobster tails

Procedure

  1. Melt 8 Tbsp butter in a saute pan over medium heat. Add onions, season with salt and pepper, and cook for 5 minutes or until soft but not browned. Stir in tarragon and parsley, cook for an additional minute. Remove from heat and cool.
  2. With a cleaver or chef’s knife, split lobsters in half lengthwise. Remove and discard sac and intestine. Remove and reserve tomalley and roe, if present, and place in small bowl. Break into small pieces with a fork. Using the back of a knife, crack the center of each claw on one side only. Season lobsters with salt and pepper. Place lobster halves together on a baking sheet, cut side up,  to resemble a butterfly.
  3. Mix the tomalley and roe into onion mixture. Gently fold in the cornbread and chorizo. Divide mixture between the lobster halves. Do not pack the stuffing tightly or it will affect the even baking of the lobster.
  4. Brush exposed tail with remaining 3 Tbsp melted butter. Bake for 20-24 minutes at 375 degrees. Serve with drawn butter and lemon.

This is a childhood dish I remember as one on regular rotation at home. It always signified changing seasons.

Ingredients

  • 1.5 oz onion
  • 3 Tbsp Paprika
  • 2 Tbsp butter
  • 1 pt chicken broth
  • 3 lbs Large Diced chicken breast
  • 1 c sour cream
  • 2 Tbsp Flour
  • 1.5 lbs Egg Noodles

Procedure

  1. Marinate chicken with diced onion, paprika, salt overnight.
  2. Sear the Chicken until golden brown on the outside.
  3. Add chicken broth, heat to simmer, cover and let cook 30 min.
  4. Remove chicken from broth and set aside.
  5. In a Separate Bowl, take sour cream, flour , and mix in mixing bowl adding water until you reach a pancake batter like consistency.
  6. Add sour cream mixture to the broth and simmer until it reaches a gravy like consistency. 
  7. Add Chicken Back in to broth.
  8. Serve over Egg noodles.  Garnish with parsley.

This recipe is passed down from my mother. Of course, we measure with the heart, but everything you need to know to make the best Arroz con Pollo is below!

Ingredients

  • Chicken: Use bone-in chicken breast for this recipe.
  • Seasoning: Cumin, sazón with azafran, bay leaf, salt & pepper.
  • Vegetables: Carrots, peas, green beans, onions, scallions, garlic, red and green bell peppers.
  • Flavor: Tomato paste, chicken broth, and chicken bouillon.
  • Oil: Olive oil, canola, or vegetable oil will work.
  • Rice: Use long-grain white rice.
  • Herbs: Cilantro

Procedure

  1. Put the chicken breast, 5 cups of water, and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover, and reduce the heat to medium-low. Cook for 20 to 25 minutes. Turn off the heat and let the chicken rest in the pot covered for about 15 minutes. Let it cool, shred, and set aside. Strain the stock and measure 2 ½ cups, then set aside.
  2. In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic, and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
  3. Add the rice, tomato paste, chicken bouillon, and sazon goya. Stir until the rice is well coated, about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots, and green beans and cook for an additional 7 minutes. Add the shredded chicken and cilantro, mix well with a fork, cover, and cook for 5 more minutes.

The perfect food for me to celebrate Mothers / Fathers Day is Dal. 

Ingredients

  • Split red lentils (Masoor dal): 250 grams
  • Water: 1 liter
  • Onion, finely chopped: 150 grams
  • Tomato, chopped: 150 grams
  • Garlic cloves, minced: 15 grams
  • Ginger, grated: 15 grams
  • Turmeric powder: 5 grams
  • Cumin seeds: 10 grams
  • Coriander powder: 10 grams
  • Garam masala: 5 grams
  • Salt: 10 grams
  • Vegetable oil or ghee: 50 grams
  • Fresh cilantro (coriander) leaves, chopped: 20 grams

 

Instructions

  1. Rinse the split red lentils under running water until the water runs clear. Drain and set aside.
  2. In a large pot, bring the water to a boil. Add the lentils, reduce the heat to medium-low, and simmer for about 20-25 minutes or until the lentils are tender.
  3. In a separate pan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and let them splutter. Then add the chopped onion and sauté until translucent.
  4. Add the minced garlic, grated ginger, turmeric powder, coriander powder, and garam masala to the pan. Stir well and sauté for another 2-3 minutes.
  5. Add the chopped tomatoes to the pan and cook until they soften.
  6. Once the lentils are cooked, add the prepared tadka (tempering) to the lentils and mix well. Add salt to taste.
  7. Allow the dal to simmer for another 10-15 minutes, stirring occasionally, to let the flavors meld together.
  8. Garnish with chopped fresh cilantro (coriander) leaves before serving.

 

This month we’re celebrating onions and garlic (a topic we’ve covered many times on GP Embrace Wellness, including sharing the health benefits of alliums. But most of all, we love them because they add an incredible amount of flavor to any dish.

This month, Chef Daniel Sokolov shares a recipe for an onion and garlic dip mix that you can prepare with your own dehydrated alliums or store bought ones and then easily whip up when you’ve got a craving. Why make your own? Because you can adjust it to your own dietary preferences and tastes like reducing the amount of sodium, adding extra seasonings. And it’s a great way to use up vegetables that might be on the brink of going bad – simply mince and dehydrate before adding to the mix.

 

 

French Onion Dry Mix

by Daniel Sokolov, R&D Chef

 

INGREDIENTS

  • 160g dried minced onions
  • 80g onion powder
  • 40g garlic powder
  • 40g dried chives
  • 40g dried parsley
  • 20g vegetable bouillon powder or granules
  • 10g Worcestershire sauce powder
  • 10g Kosher Salt
  • 4g White peppercorn, Ground

PROCEDURE

  1. In a mixing bowl, combine the dried minced onions, onion powder, garlic powder, dried chives, dried parsley, vegetable bouillon powder, and Worcestershire sauce powder.
  2. Mix well until all ingredients are evenly distributed.
  3. Taste the mix and adjust seasoning with salt and pepper according to your preference.
  4. Transfer the dry mix into an airtight container and store in a dry place.

TO MAKE FRENCH ONION DIP

  1. For each batch of dip, use 30g (about 2 tablespoons) of the dry mix.
  2. Mix the dry mix with 200g (about 1 cup) of sour cream, mayonnaise, or a combination of both, according to your preference.
  3. Stir well until the dry mix is fully incorporated into the sour cream or mayonnaise.
  4. Refrigerate the prepared dip for at least 1 hour before serving to allow the flavors to meld together.

 

One of the world’s oldest crops, the tiny legumes known as Lentils have been a staple in cultural cuisines across the globe for many centuries. And it’s no wonder; packed with plant-based protein, fiber, iron, potassium, and folate, lentils contribute to a healthy, well-rounded diet. And with over 50 varieties, they come in a beautiful array of colors and flavors to choose from. Our Venue Chef, Tatiana Iglesias, has shared her favorite Lentil Soup recipe, inspired by her grandmother’s original recipe. Enjoy this flavorful, hearty dish this March during the final cold days of winter. We encourage you to add more veggies or spices of your choosing and serve with your favorite lightly toasted crusty bread.

 

Lentil Soup

by Tatiana Iglesias, Venue Chef

 

INGREDIENTS

  • 2 Tbsp dried onion
  • 3 tsp dried garlic
  • ¼ tsp cumin
  • 1.5 cups lentils
  • 1 tsp oil
  • ½ cup chopped scallions
  • ½ cup chopped tomatoes
  • ½ cup grated carrots
  • 5 cups water or broth
  • ½ cup cubed potatoes
  • Cilantro to garnish

PROCEDURE

  1. Heat oil in pot then add carrots, scallions, and tomatoes. Season with salt and pepper and cook till softened.
  2. Add dried onion, garlic, and cumin and sauté for 1 minute till fragrant.
  3. Add water (or broth) and the lentils, then bring to a boil. Reduce heat to simmer until lentils are tender but not mushy (about 45 minutes).
  4. Add potatoes and cook for additional 15-20 minutes until potatoes are cooked and tender.
  5. Ladle into soup bowls and top with cilantro if using and serve immediately.

 

FEBRUARY FOOD FESTIVAL: POTATOES

We all love potatoes, and they’re a great source of vitamin C, potassium, and fiber. They’re also the perfect vessels for delicious flavors, including our Kelewele Spice Mix developed by Chef Daniel Sokolov. Kelewele is a popular food from Ghana made of fried plantains and seasoned with spices including ginger, garlic, onion, cayenne, nutmeg, and anise. This savory dish is often served alongside stews, although it’s delicious on its own as a snack.

Chef Daniel Sokolov has adapted the recipe from our Pan-African Station and made it available to the home cook. Here he suggests using it to season a roasted potato dish, but it would be a delicious seasoning for almost anything from vegetables to proteins including shrimp, chicken, and tofu.

Kelewele-Spiced Roasted Potato Wedges with Citrus Yogurt Sauce​

by Daniel Sokolov, Research & Development Chef

INGREDIENTS

For Potatoes

  • 2 pounds potatoes, cut into wedges
  • 1 – 2 Tbsp GP kelewele spice blend
  • Olive oil
  • Salt to taste

For Citrus Yogurt Sauce

  • 8 ounces plain Greek yogurt (or vegan yogurt)
  • 1 Tbsp minced garlic
  • 1 Tbsp dill, finely chopped
  • 1 Tbsp lemon juice
  • 1/2 Tbsp orange zest
  • 1 tsp honey (or maple syrup)
  • Salt and pepper to taste

PROCEDURE

For Potatoes

  1. Preheat your oven to 425° F. Line a sheet pan with parchment paper or foil.
  2. Toss the potato wedges with olive oil, spices, and salt. Add to pan in a single layer and roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
  3. Remove from pan, garnish with mint, basil, and pickled onions, and serve immediately.

 

For Citrus Yogurt Sauce

  1. Combine sauce ingredients and mix well until smooth and well combined. Serve with kelewele-spiced potatoes.

More Food Festival Recipes

JANUARY FOOD FESTIVAL: EMBRACE HOT SPICES AND SEASONINGS

Hot spices and seasonings add a new dimension to meals, in addition to having many health benefits.

Spicy ingredients include red pepper flakes, paprika, smoked paprika, cayenne, ginger, cinnamon, curry powder, black pepper, harissa, and hot sauces and are incredibly versatile. From sweets (cinnamon hot chocolate?) to savory dishes, spicy ingredients can transform a dish.

This month we’re sharing a recipe for chili seasonings that you can prepare in advance and keep in an airtight container for the times you want to add a little extra heat and flavor to soups, stews, and other dishes. We love it in Chef Andrew’s Vegan Chili – perfect for Veganuary!

Vegan Chili Recipe

by Andrew Smith, Culinary Director

INGREDIENTS

Chili Seasoning

  • salt
  • chili powder
  • granulated onion
  • granulated garlic
  • cumin

Chili

  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 2 Tbsp oil
  • 3 15oz cans black beans, drained and rinsed
  • 1 cup Brooklyn lager
  • 4 cups vegetable stock
  • 1 14.5oz can diced tomatoes
  • 2 Tbsp Chili Seasoning

PROCEDURE

  1. Heat oil in a heavy bottomed, 6 qt pot on medium heat. Add onions and garlic and sweat till onions have become translucent.
  2. Add seasoning mix and stir till fragrant.
  3. Deglaze with beer, scraping up fond and stirring until reduced to au sec (nearly dry), then add stock, tomatoes, and black beans.
  4. Simmer over low heat, stirring occasionally, for about one hour or until liquids have reduced to chili-like consistency.
  5. Season to taste and remove from heat. Serve with your favorite chili garnishes.

More Food Festival Recipes

DECEMBER FOOD FESTIVAL: APPLE ROLLUPS

When we think of fall, we think of apples. And although many of us will have gone through our stockpiles of apples in November to make pies, we may still have a couple of baskets lying around. Use any baking or cooking apple that you like. You can combine them or make separate batches featuring specific varieties. You will need a dehydrator for this recipe, a tool that comes in handy to create a variety of preserved foods including October’s Herbed Salt recipe!

Apple Rollups

by Liz Neumark, CEO and Founder

INGREDIENTS

  • 12-15 apples
  • 1/2 cup water
  • 2 Tbsp lemon juice

PROCEDURE

  • Peel, core, and roughly chop the apples. Add the chopped apples to a pot with the water and lemon juice. Cover and steam until mushy, being careful not to burn the bottom.
  • Run the mixture through a food processor to make apple sauce.
  • Spread a thin yet solid layer of the apple sauce on dehydrator
    trays. Set dehydrator to fruit setting and place the tray. Check the mixture after several hours. When ready, it should peel right off the tray.
  • Cut the fruit sheet into strips using a pizza roller. Roll the pieces with wax paper for easy eating. Store in an airtight container in the pantry for up to 2 weeks.

More Food Festival Recipes