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Mojo “lechón” asado (seitan), yuca, habichuelas guisadas, beyond beef empanadas
  • Rough recipes:

    Lechón is based on the recipe by Terry Hope Romero, except doubled the garlic and added a half tablespoon of Badia orange pepper, and seared the shredded seitan in a dutch oven before braising.

    Yuca was boiled and served with mojo (olive oil, onion, garlic and lime juice).

    Habichuelas: sauté onions and garlic, add sofrito and tomato sauce, 2 cans of pink beans, tablespoon adobo and packet of sofrito, bit of oregano and ~3 bay leaves, olives and calabaza. Simmer 30 minutes.

    Empanadas: basic piccadillo recipe subbing beyond beef for ground beef, packed in Goya discos and baked in convection oven

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    Time to brag: what’s the hardest book you read?
  • I have tried to read it three or four times and cannot get past the part about the banana tree and all the banana based food he cooks up. Not a banana hater but for some reason that part makes me kind of queasy and I put the book down every time

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    [Help], [Indian] Vegetarian "chicken" curry
  • A good vegetable broth plus TVP (textured vegetable protein; basically soy flour croutons) is my go-to when making any stew/curry meatless. Super easy, no need to modify the recipe just replace water with broth and dump in the TVP to rehydrate in the broth. TVP is completely neutral flavor wise and will just absorb the curry.

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    How do you bond parts together and hide the seams?
  • One trick I use that helps a bit is to hit the two pieces with a hairdryer till they soften then press them together hard enough to mold together and let them cool/harden like that.

    Will not eliminate the seams but makes them much less noticeable

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