How To Make Cha Cha Recipes

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CHA CHA CHOWDER



Cha Cha Chowder image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 1h40m

Yield 7 to 8 cups

Number Of Ingredients 12

8 cups vegetable stock
3 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper
8 ears corn, kernels removed (about 6 cups)
3 tablespoons butter
3 poblano peppers, stems, seeds and ribs removed, diced
1 yellow onion, diced (about 2 cups)
12 ounces Yukon Gold potatoes (skins on), diced into 1/4-inch cubes
1 cup half-and-half
Smoked paprika, for garnish
Fresh cilantro leaves, chopped, for garnish

Steps:

  • In a large pot, combine the vegetable stock, thyme, bay leaf, and some salt and pepper. With the back of a bench scraper, scrape the "milk" from the cobs into the pot. Then add the cobs to the pot as well. Simmer for 20 minutes. Turn off the heat and remove the cobs, bay leaf and thyme. This is your corn stock.
  • In another large pot, melt the butter over medium heat. Add the poblanos and onions, and sweat until soft, about 15 minutes. Slowly add the corn stock, then the corn kernels and the potatoes, and simmer until the potatoes are soft, about 20 minutes. Check the seasoning and adjust.
  • Transfer half of the soup to a blender and carefully blend until smooth. Pour this back into the pot and add the half-and-half. Thin the soup with additional water, if desired.
  • Garnish with a couple pinches of smoked paprika and some chopped cilantro. Serve with two spoons, cuz IT'S DAT GOOD.

BUBUR CHA CHA RECIPE



Bubur Cha Cha Recipe image

Provided by By Christine's Recipes

Yield 3 to 4 serves

Number Of Ingredients 10

Ingredients: 150 gm yam (taro), peeled and diced 150 gm golden sweet potato 150 gm purple sweet potato 50 gm black-eyed beans (black-eyed peas) 50 gm tapioca pearls (sago pearls) 1 liter boiling water, plus more to cook beans and tapioca pearls 120 gm rock sugar or coconut sugar, finely chopped, or to tast 1½ cup coconut cream, or to taste 3 pandan leaves
150 gm yam (taro), peeled and diced
150 gm golden sweet potato
150 gm purple sweet potato
50 gm black-eyed beans (black-eyed peas)
50 gm tapioca pearls (sago pearls)
1 liter boiling water, plus more to cook beans and tapioca pearls
120 gm rock sugar or coconut sugar, finely chopped, or to tast
1½ cup coconut cream, or to taste
3 pandan leaves

Steps:

  • Method : Rinse the black-eyed beans and drain well. Soak in boiling water with cover for 15 to 20 minutes. Drain and put into a large pot of boiling water. The water should cover the beans up to at least 2 inches. Bring it to boil. Reduce heat to simmer over medium-slow heat until softened, but not mushy, about 20 to 30 minutes. Drain well and set aside. Soak tapioca pearls for 10 minutes. Drain and transfer into a pot of boiling water. Cover and cook over medium heat until it boils again. Immediately remove from heat. Don't remove the pot lid. Let the residual heat inside to cook for further 10 minutes. Drain through a fine sieve. Rinse with running cold water. Drain well. The tapioca pearls should be translucent and retain their shapes. If some of them still have a white spot in the middle, they are not cooked through completely. It's fine because you need to cook them with coconut milk later. Steam diced yam, golden and purple sweet potato in a wok over high heat, until softened, about 20 minutes. Test with a sharp knife or toothpick. They should be very easy to prick through. Use a large deep pot. Add 1 liter of boiling water with the rock sugar. Bring it to boil. Add pandan leaves. Reduce heat to simmer for 10 minutes. Pour in coconut cream. Once it boils again, drain up and discard the pandan leaves. Add the sweet potatoes, black-eyed beans, tapioca pearls. The rock sugar should be dissolved completely. Taste and add more sugar if needed. Served hot. Or let it cool down and chill in fridge if you like it served cold.

CHA CHA CHA SANGRIA



Cha Cha Cha Sangria image

This recipe comes from a Caribbean restaurant (the Cha Cha Cha Restaurant) on Haight Street in San Francisco renowned for its sangria. Enjoy!

Provided by Teri

Categories     Drinks Recipes     Sangria Recipes

Time 4h15m

Yield 8

Number Of Ingredients 8

1 cup white sugar
1 (750 milliliter) bottle dry white wine
1 (750 milliliter) bottle dry red wine
1 orange, sliced
1 lemon, sliced
1 cup sliced fresh peaches
1 cup sliced fresh strawberries
1 cup seedless red grapes, halved

Steps:

  • Combine the sugar, white wine, and red wine in a large bowl and stir for several minutes until the sugar is dissolved. Stir in the sliced orange and lemon. Cover and refrigerate for 4 to 6 hours or overnight.
  • Stir the mixture and divide it into pitchers. Add the sliced fruit and serve the sangria over ice.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 36 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.4 g, Sodium 9.7 mg, Sugar 31.8 g

CHA CHA BOWL



Cha Cha Bowl image

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 38

2 1/2 pounds zucchini, shredded
1 large carrot, shredded
1/2 pineapple, chopped
1 large yellow onion, chopped
1/2 bunch cilantro, leaves chopped
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
2 ounces jalapeno peppers, chopped
3 ounces rice wine vinegar
3 ounces olive oil
1 teaspoon sugar
Salt
1 cup black beans, triple-washed
1 cup water
1 teaspoon chopped garlic
Salt
1-ounce vegetable oil
1 cup medium-grain rice
2 cups hot water
1 tablespoon granulated garlic
1 tablespoon salt
4 arbol chiles
3 Guajillo chiles
3 ancho chiles
2 chipotle chiles
6 ounces white vinegar
6 ounces pineapple juice
5 ounces water
1 teaspoon black pepper
1/2 teaspoon sugar
1/4 yellow onion, chopped
2 cloves
1/4 piece cinnamon stick
2 teaspoons salt
4 garlic cloves
2 teaspoons chopped oregano leaves
2 teaspoons ground cumin
2 pounds pork tenderloin (chicken may be substituded)

Steps:

  • Pineapple and Zucchini Salsa:
  • Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
  • Black Beans:
  • Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
  • White Rice:
  • Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
  • Al Pastor Adobo Marinade:
  • Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.
  • Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
  • To serve:
  • In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

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