GLAZED PORK
This grilled (or broiled) slab of pork resembles Chinese roast pork. It is a vital component of arroz gordo, a dish from Macau. But it can easily stand on its own. Just be sure the meat is at least 2 inches thick so it will brown nicely without overcooking. Slice it to serve as an appetizer with strong mustard, or add it at the last minute to stir-fried mushrooms. You could substitute pork loin for the shoulder.
Provided by Florence Fabricant
Categories barbecues, main course
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Combine wine, soy sauce, oyster sauce, paprika, cinnamon and honey in a saucepan. Add 2 tablespoons water. Bring to a simmer. Mix cornstarch with 2 tablespoons cold water and whisk into sauce. Cook until thickened. Remove from heat and let cool.
- Place pork in a heavy resealable plastic bag. Add half the sauce and mix well with pork. Seal bag and refrigerate overnight. Refrigerate remaining sauce.
- Bring pork to room temperature and heat a grill or broiler. Sear pork, turning once or twice, until glazed, browned and cooked through, 6 to 10 minutes, depending on the heat of the grill. A thermometer should read 145 degrees.
- Just before serving, slice pork 1/2 inch thick. Baste with reserved sauce. Serve immediately if desired.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 9 grams
ARROZ GORDO
Arroz gordo, or fat rice from Macau, is reminiscent of paella, which is no surprise considering that Macau was a colony of Portugal, a country that shares many culinary traditions with its Iberian neighbor, Spain. Here, deliciously seasoned rice is studded with bits of duck and sausage and a host of other savory ingredients, all seasoned with a nod to Asia. Many of the components of this recipe can be prepared separately ahead of time and refrigerated, and in the case of the chicken, up to a week in advance and frozen. All that is needed is a quick reheat and last-minute assembly. This recipe calls for chicken, pork, sausage, clams and shrimp, but feel free to make substitutions. Plump mussels would be a fine stand-in for the clams, and you could even purchase Chinese roast pork to skip the step of roasting your own.
Provided by Florence Fabricant
Categories dinner, project, main course
Time P2D
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Place raisins, 1/2 cup of the vinegar and 1 cup water in a small saucepan. Bring to a simmer, remove from heat and set aside. Toss croutons with 3 tablespoons duck fat in a skillet on medium heat until lightly browned. Set aside.
- Heat oil in a heavy shallow saucepan that has a cover. Add onion, bell pepper and a teaspoon of salt, cover and cook on low about 20 minutes, stirring from time to time, until vegetables are soft. Uncover and continue to cook, stirring occasionally, until vegetables start to caramelize, another 20 minutes or so. Add garlic, tomato paste and paprika and continue to cook 30 minutes more, until oil starts to pool in pan. Deglaze pan with 1 tablespoon vinegar and season with salt and pepper. Remove from heat.
- Place duck confit in a large pot, add 12 cups water, the scallions, ginger and 1 tablespoon salt. Bring to a boil, reduce heat to low, cover and cook 1 hour. Remove duck, strain broth and reserve, discarding scallions and ginger. Finely chop duck meat and fat and set aside.
- Bring strained duck broth to a boil in the original pot, add rice, stir and cook 4 minutes. Drain well, discarding liquid. Spread rice on a sheet pan to cool 30 to 40 minutes.
- Transfer rice to a large mixing bowl. Drain raisins and fold in, along with duck and the onion and bell pepper mixture. Use rice immediately to continue recipe or refrigerate up to 3 days.
- Heat oven to 400 degrees. Grease a large, heavy casserole, at least 6 quarts, with the remaining duck fat. Add the rice, flattening the surface. Make a 2-inch hole, down to the surface of the pan, in the center of the rice. Place pan on medium-high heat for about 5 minutes, until rice starts to sizzle. Pour chicken stock into the opening, cover pan, cook just 5 minutes, then place in the oven for 30 minutes. Rice should be steamed, fluffy and crisped around the bottom and sides. Remove from oven and keep covered.
- Reduce heat to 300 degrees. On a baking sheet or two, spread basted pork, basted chicken and sliced sausage. Bake meats about 10 minutes, until heated through. Remove from oven and cover sheet with foil.
- Shortly before serving, uncover the rice. If you plan to serve the dish from its cooking vessel, scatter the croutons on top and arrange the pork, chicken and sausage over the rice. Otherwise transfer the rice to an ovenproof serving platter, add the croutons and arrange the pork, chicken and sausage on top. Place in the oven 10 minutes to reheat.
- Remove from the oven and place the shrimp, clams, eggs, olives, lemons and scallions around the rice. Drizzle the pan sauce from the shrimp on top. Dust a little chile powder on the eggs and lemon wedges and serve.
ARROZ CON POLLO
Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!
Provided by RPOVARCHUK
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
- Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
- Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g
FAT RICE
Provided by Abraham Conlon
Categories Chicken Rice Shellfish Marinate Sausage Clam Shrimp Advance Prep Required Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 44
Steps:
- For marinated chicken:
- Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.
- DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
- For raisins:
- Bring raisins, vinegar, and 2 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8-10 minutes.
- DO AHEAD: Raisins can be prepared 3 days ahead. Let cool, then cover and chill.
- For soffritto:
- Heat oil in a large skillet over medium heat. Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45-60 minutes.
- Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.
- DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.
- For rice:
- Remove chicken from marinade; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-6-quart pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10-12 minutes; transfer to a plate. (You can remove bones at this point, if desired.)
- Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
- Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20-25 minutes. Uncover; increase heat to medium-high. Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.
- For prawns and clams:
- While rice is cooking, mix garlic, fermented beans, if using, cilantro stems, and chiles in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.
- Combine clams and wine in a large skillet, cover, and cook over high heat, stirring often, until clams open (discard any that do not open), about 5 minutes. Using a slotted spoon, transfer clams to a large bowl.
- Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centers, about 2 minutes per side. Transfer prawns to bowl with clams; pour pan juices into a small bowl.
- DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.
- For assembly:
- Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.
- Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chiles and peppers, and scallions.
ARROZ MORO (CUBAN BLACK BEANS AND RICE)
A simple, Cuban inspired dish of black beans and rice. Serve with grilled skirt steak, tacos, or fajitas!
Provided by Kate
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Heat olive oil in a large saucepan over medium heat. Add garlic and cook for 30 seconds, stirring occasionally.
- Add black beans (including the liquid), rice, salt, and 3 cups water.
- Turn the heat to high and bring to a boil. Reduce heat to low and cover. Cook for 20 minutes, or until the water is absorbed.
- Let sit for 5 minutes off the heat, covered. Fluff with a fork and serve.
Nutrition Facts : Calories 282 kcal, Sugar 1 g, Sodium 701 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 55 g, Fiber 8 g, Protein 10 g, ServingSize 1 serving
More about "arroz gordo recipes"
ARROZ AL HORNO/BAKED RICE WITH SAUSAGES RECIPE – RANCHO GORDO
From ranchogordo.com
Estimated Reading Time 3 mins
ARROZ DE PATO - PORTUGUESE STYLE DUCK RICE
From wetravelportugal.com
5/5 (42)Category DinnerCuisine Portuguese, Iberian
- Place a frying pan over high heat. Once hot, place the duck pieces with the fat facing down, fry on both sides until golden brown. Drain the fat into a bowl and keep it. Reduce the heat to medium, add in the port wine to deglaze.
- Transfer the duck and the liquid to a tall pot, place it over medium to high heat. Meanwhile, prepare the ingredients for the broth: chop one of the onions in half, peel the garlic cloves and chop the carrot into thick slices. Place it into the duck pot, add the chouriço and the bay leaf. Cover it with boiling water. Season it with salt and black pepper, and let it simmer for 40 minutes.
CUBAN ARROZ CON POLLO RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (15)Total Time 45 minsCategory MainCalories 652 per serving
- Set out a large bowl. Add the flour and 1 1/2 tablespoons Sazon Completa to the bowl. Mix well. Then toss the chicken pieces in the flour mixture to fully coat.
- Set a large 7-8 quart sauté pan (or dutch oven) over medium heat. Add the oil. Once hot, place the chicken pieces to the pan. Brown the chicken on all sides, rotating every 2-3 minutes. (About 10 minutes total.) Then remove the chicken and set aside.
- Place the chopped onions and peppers in the pan. Sauté for 2 minutes. Then add in the rice and remaining 1 1/2 tablespoons Sazon Completa. Stir and sauté the rice for 2 more minutes.
- Stir in the chicken broth and tomato paste. Place the chicken pieces on top of the rice. Cover the pan with a heavy lid and bring to a boil.
87 BEST SHRIMP RECIPES TO COOK TONIGHT | EPICURIOUS
From epicurious.com
- Pineapple Shrimp Noodle Bowls. Quickly caramelized pineapple and sautéed shrimp are tossed in a sweet and sour sauce with lots of fresh basil and spooned over rice noodles for a quick and easy (but really tasty) dinner.
- 10-Minute Shrimp With Green Beans and Creamy Lemon-Dill Dip. We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.
- Grilled Shrimp, Zucchini, and Tomatoes With Feta. This Greek-inspired shrimp recipe comes together in a snap with the help of a grill basket. You'll coat the shrimp, zucchini, and tomatoes in garlic and oregano-laced oil before you start.
- Shrimp with Herby White Beans and Tomatoes. This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with garlic toast.
- Creamy Shrimp Risotto With Mascarpone. Risotto feels like restaurant food, but you can absolutely make a great version at home. This risotto gets its deep flavor from freshly made shrimp stock, tomato paste, herbs, and lots of garlic.
- Low-Country Boil With Shrimp, Corn, and Sausage. You'll need your favorite seafood seasoning and your biggest pot for this boil brimming with plump shrimp, sweet corn, smoky sausage, and tender potatoes.
- Pickled Shrimp. This old-school shrimp recipe is just the thing to make ahead before a party. The shrimp are just cooked through, then marinated in a mustardy, vinegary bath.
- Sheet-Pan Paella with Chorizo, Mussels, and Shrimp. This classic Spanish dish comes together in a snap when cooked on a baking sheet. Get This Recipe.
- Prawn Moilee. A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk. Get This Recipe.
- Shrimp and Corn Fritters. Everyone loves shrimp and grits. But these summery fritters, bursting with fresh corn and a hint of spice, are a pretty compelling take on the classic Southern shrimp recipe.
HOW FAT RICE’S ARROZ GORDO IS A CHICAGO-ONLY MELTING POT ...
From chicago.eater.com
Estimated Reading Time 4 mins
ALDEA | RESTAURANTS : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
5/5 (1)Phone (212) 675-7223Location 31 W. 17th St, New York, 10011, NY
FAT RICE COOKBOOK CAPTURES VIBE, FLAVORS OF THE CHICAGO ...
From chicagotribune.com
Author Louisa ChuEstimated Reading Time 7 mins
ARROZ GORDO - WIKIPEDIA
From en.wikipedia.org
Place of origin Macau
MONTE GORDO: THE COMPLETE GUIDE TO MONTE GORDO, PORTUGAL
From wetravelportugal.com
ARROZ GORDO RECIPE
From pinterest.ca
ARROZ GORDO IS A RICE DISH THAT IS OFTEN CONSUMED BY EURASIA
From en.google-info.org
44 SPANISH & PORTUGESE RECIPES IDEAS | RECIPES, FOOD ...
From pinterest.ca
ARROZ GORDO RECIPE
From pinterest.co.uk
ARROZ GORDO | EATING THE WORLD
From eatingtheworld.net
FAT RICE ARROZ GORDO
From fat-rice-arroz-gordo.blogspot.com
RECIPES – TAGGED "CLAY POT COOKING" – RANCHO GORDO
From ranchogordo.com
ARROZ GORDO - MASTERCOOK
From mastercook.com
ARROZ GORDO RECIPES WITH INGREDIENTS,NUTRITIONS ...
From tfrecipes.com
ARROZ GORDO - SOM ZAIDI
From som1zaidi.blogspot.com
ARROZ GORDO RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search