GIVE ME YOUR SOFRITO recipe ?!
I know how to make it like Daisy Martinez from daisy cooks its great!. but i wanna know how you make it! :)Www@FoodAQ@Com
Answers:
Basic Sofrito
2 tablespoons olive oil
12 scallions, white and light green part only, finely chopped
1 small yellow onion, finely chopped
1 large tomato, cored and chopped
1/2 cup chopped cilantro leaves
Salt and freshly ground black pepper
Heat the oil in a medium skillet over medium heat!. Add the scallions, onions and tomato!. Cook until the onions are soft and golden and the tomatoes have broken down, about 10 minutes, stirring often!. Add cilantro, and salt and pepper!.
Transfer to a bowl!. Use warm or at room temperature!.
Double-Cut Pork Chops Braised in Sofrito: Dominican Chuleta Adobada
Migrants from the Dominican Republic that have settled in New York have adapted to braising pork chops in a sofrito sauce!. Although pork chops are normally pan-fried in Dominican homes!. This recipe is a double cut pork chop that is pan-fried and then braised with pre-made or store brought Goya sofrito!.
1/4 cup canola oil
2 double cut pork chops
1 tablespoon dried oregano
1 quart Goya sofrito (blended with 1/4 cup raisins)
1 cup chicken stock
1 cup large diced calabasitas
1 cup medium diced yautia
Salt and pepper
Heat oil in a rondeaux pot over medium heat!. Add pork chop (1 at a time if necessary) and allow to caramelize on 1 side, about 3 to 5 minutes!. Turn and repeat on other side!. Remove and reserve and repeat with the second pork chop!.
With both pork chops inside rondeaux, slowly add sofrito!. Allow the sofrito to cook for about 2 to 3 minutes!. Add chicken stock!. Season with salt and pepper!. Cook for 4 or 5 minutes!. Add vegetable and cook for another 15 minutes or until fork tender!. Add more chicken stock if the sauce gets to thick!.Www@FoodAQ@Com
2 tablespoons olive oil
12 scallions, white and light green part only, finely chopped
1 small yellow onion, finely chopped
1 large tomato, cored and chopped
1/2 cup chopped cilantro leaves
Salt and freshly ground black pepper
Heat the oil in a medium skillet over medium heat!. Add the scallions, onions and tomato!. Cook until the onions are soft and golden and the tomatoes have broken down, about 10 minutes, stirring often!. Add cilantro, and salt and pepper!.
Transfer to a bowl!. Use warm or at room temperature!.
Double-Cut Pork Chops Braised in Sofrito: Dominican Chuleta Adobada
Migrants from the Dominican Republic that have settled in New York have adapted to braising pork chops in a sofrito sauce!. Although pork chops are normally pan-fried in Dominican homes!. This recipe is a double cut pork chop that is pan-fried and then braised with pre-made or store brought Goya sofrito!.
1/4 cup canola oil
2 double cut pork chops
1 tablespoon dried oregano
1 quart Goya sofrito (blended with 1/4 cup raisins)
1 cup chicken stock
1 cup large diced calabasitas
1 cup medium diced yautia
Salt and pepper
Heat oil in a rondeaux pot over medium heat!. Add pork chop (1 at a time if necessary) and allow to caramelize on 1 side, about 3 to 5 minutes!. Turn and repeat on other side!. Remove and reserve and repeat with the second pork chop!.
With both pork chops inside rondeaux, slowly add sofrito!. Allow the sofrito to cook for about 2 to 3 minutes!. Add chicken stock!. Season with salt and pepper!. Cook for 4 or 5 minutes!. Add vegetable and cook for another 15 minutes or until fork tender!. Add more chicken stock if the sauce gets to thick!.Www@FoodAQ@Com
2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or cubanelle peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below), optional
4 leaves of culantro (see note below), or another handful cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks
Makes about 4 cups
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped!. With the motor running, add the remaining ingredients one at a time and process until smooth!. The sofrito will keep in the refrigerator for up to 3 days!. It also freezes beautifully!.Www@FoodAQ@Com
3 to 4 Italian frying peppers or cubanelle peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below), optional
4 leaves of culantro (see note below), or another handful cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks
Makes about 4 cups
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped!. With the motor running, add the remaining ingredients one at a time and process until smooth!. The sofrito will keep in the refrigerator for up to 3 days!. It also freezes beautifully!.Www@FoodAQ@Com
2 medium green peppers, seeds removed
1 red sweet pepper, seeds removed
2 large tomatoes
2 medium onions, peeled
1 head of garlic, peeled
1 bunch cilantro leaves
1/2 bunch parsley leaves
Chop and blend all the ingredients in a food processor or blender!.Www@FoodAQ@Com
1 red sweet pepper, seeds removed
2 large tomatoes
2 medium onions, peeled
1 head of garlic, peeled
1 bunch cilantro leaves
1/2 bunch parsley leaves
Chop and blend all the ingredients in a food processor or blender!.Www@FoodAQ@Com