Brujo Bites

Archives for July 2020

mahi mango ceviche + fresh cilantro + jalapeño

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When I was around 19 or 20 years old I had this girlfriend whose parents owned a little house in the Florida Keys. It was a nice set-up with a couple of boats, a small beach and a roof deck that provided magnificent views of the ocean. I’d go down there with her every weekend and we would swim, party, go nude wake-boarding (go ahead and enjoy that mental image), fish, eat, explore and just be ourselves in that little slice of heaven at the end of the world. One of the many joyful experiences that jumps to mind were all the succulent meals made from the most freshly caught seafood I had ever had. My girlfriend’s dad and his friends would return from a morning of fishing The Gulf with a bountiful cornucopia of oceanic delights the likes of which I’d never seen! Spiny lobster, stone crabs, oysters, octopus, shrimp and all manner of fish–snapper, wahoo, grouper, mackerel and of course, mahi-mahi.

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blue cheese burger + maple bacon jam + caramelized shallots on pretzel bun

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I used to frequent this neighborhood tavern in Miami that’s been there for ages. It’s the type of place that has a nondescript jukebox in one corner, a tiny, rickety stage in another, a few pool tables and our favorite beers on tap. If we were being honest with ourselves we’d admit that we were probably there for the girls more than anything else. But the place also had really decent food and that solidified its status as an oft-chosen hangout. One night, I strolled in with my posse to drink some brews and find something to chew. I was starving and craving their signature crusted fish sandwich, but my dreams were dashed when the sullen server said they were out. Dejectedly, I looked at the menu again and ordered something I’d never had before, the blue cheese and bacon burger with fries and a beer.

Determined that I was going to have a good time I began guzzling my Killian’s Red and flipping through the karaoke catalog to find the perfect song to showcase my vocal prowess. After two beers and a lengthy internal debate, I settled on Prince’s ‘I Would Die 4 U.’ I strutted up to the tiny little stage like a peacock in a hen house and proceeded to thoroughly butcher a classic jam! When I got back to my seat what awaited me was a sight so sweet I thought I would cry.

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arroz con pollo

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Serving of freshly prepared hispanic chicken and rice dish with peas and asparagus.

We have been living in strange and unnerving times. Many of us are sheltering at home, perhaps while coping with a loss or the new responsibility of educating our own kids. As we all cope with the fallout of this unprecedented pandemic, it’s understandable to find oneself seeking out those things that bring comfort. These troubling times have made me ask myself­­–what can I do to help people cope and weather this uncertainty? Throughout my own life, I have always found solace in cooking. So I decided that I want to share the recipes that have brought me joy and peace throughout my life, along with tips and techniques acquired over my years as a professional chef. I’m going to show you how to prepare these tried and true recipes, and maybe while doing so I can share some of that same joy and peace that they have brought me. Hopefully, I’ll be able to entertain you with my stories, anecdotes and musings along the way.

Lately I’ve found myself thinking back to a simpler time when no matter what may have been happening in the world or in our lives, I just knew that everything was going to be okay. Surrounded by everything I loved and those who loved me, I would come to that certainty wrapped snugly in the safety and security of my home. We didn’t have much in those days, but we were happy. My parents worked hard to make sure that my brother and I would never be troubled by whatever situation they may have been grappling with. We had what we needed, even though at times my parents had to count their pennies and struggle to make ends meet. But one thing that was never in short supply in our house was warm, delicious food lovingly prepared in our kitchen. Looking back I’m grateful to have had such a blessing and a luxury in my life. So many wonderful memories and momentous occasions took place around our table. This is where I learned that food is more than just fuel, food is love!

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chicken fajitas w/ garden fresh salsa + chipotle cilantro crema

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I couldn’t tell you when I had fajitas for the first time nor could I tell you when I fell in love with them, but I’ve enjoyed making this dish for as long as I can remember. Early in my career I worked at a martini bar that had a full-service kitchen, which doubled as the executive chef’s personal catering commissary. Most of the regular employees were simply young hooligans–constantly munching on whatever wasn’t locked down. But when his catering crew would come in looking like a scruffy band of pirates, and take over the kitchen in order to cater some extravagant event, I knew I was in for a challenging, and thrilling experience! I was fortunate in that I had become friends with the chef, and he brought me in to work with him during these catered events. He’s also the one who introduced me to Jerry Only which led to me actually singing on-stage, in concert with The Misfits, but that’s another tale for another time.

His crew consisted of a saucy Frenchman with a thick accent and an affinity for cognac who could perfectly dice 30 lbs. of onions, trim and sear 12 racks of lamb, execute a perfect veloute and blanch 10 lbs. of asparagus in under an hour! There was a Japanese dude from Staten Island who was always completely Zenned out and smiling, who could bang out tray after tray of perfectly sliced, rolled and cut sushi for hours on end without ever breaking a sweat. There were two Haitian guys that only ever spoke to each other who were, quite simply, the best and most proficient fry cooks I’ve ever had the privilege to work with. There was the California skater burn-out kid that would put on his earbuds, close his eyes and just crank out perfectly grilled meats of all kinds and always at the right temperature! Then there was Maria.

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tostones (twice-fried green plantains)

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Tostones, aka “Cuban French fries,” were the obligatory side dish in most meals I’ve enjoyed in my life. Crisp on the outside, tender in the middle and bursting with tropical flavor, I’d gobble these golden little disks of greatness up by the dozen! Made from green plantains–a close relative of bananas–these delectable gifts from nature are a staple in Latin American and Caribbean cuisine. Firmer and starchier than their sweet cousins, plantains are perfect for cooking. Due to their versatility, plantains are an amazing fruit as there are myriad ways of preparing them. Be they fried, boiled or mashed, or even turned into nifty little cups to stuff with meats, seafood, cheese and the like, they are always delicious and simple to make. We will explore these different methods in future posts, so stay hungry!

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roasted jalapeño honey slaw

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Closeup of home made roasted jalapeño and honey coleslaw.

2 cups green cabbage, shredded
2 cups purple cabbage, shredded
½ cup carrots, shredded
2 tbsp. scallions, thinly sliced
2 tbsp. fresh cilantro leaves, chopped
1 cup roasted jalapeño honey aioli

In a large mixing bowl, toss all ingredients until thoroughly combined. Cover tightly and place in the fridge for at 30 minutes – 1 hour to allow the flavors to come together and create beautiful magic!

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Closeup of home made roasted jalapeño and honey coleslaw.

roasted jalapeño honey slaw

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Description

This sweet and spicy slaw is made with roasted jalapeños and fresh local honey aioli. Great as a side or to add crunch to your favorite sandwich!

Ingredients

Scale

2 cups green cabbage, shredded
2 cups purple cabbage, shredded
½ cup carrots, shredded
2 tbsp. scallions, thinly sliced
2 tbsp. fresh cilantro leaves, chopped
1 cup roasted jalapeño honey aioli

Instructions

In a large mixing bowl, toss all ingredients until thoroughly combined. Cover tightly and place in the fridge for at 30 minutes–1 hour to allow the flavors to come together and create beautiful magic!

 

  • Category: salad enchantment, sides sorcery

Keywords: roasted jalapeño honey slaw

sweet + smoky maple bacon jam

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Heaping spoonful of sweet and spicy bacon jam.

2 lbs. thick-cut bacon, 3/4” dice
1 small sweet Vidalia onions, peeled/small dice
1 large shallot, peeled/small dice
¼ cup water
½ cup pure maple syrup
4 tbsp. aged balsamic vinegar
¼ cup brown sugar
1 tbsp. whole-grain Dijon mustard
1 tbsp. Worcestershire sauce
1 tsp. fresh thyme leaves (optional)
kosher salt and black pepper, to taste

Over medium heat in a heavy saucepan, add the bacon and cook–stirring often with a wooden spoon while scraping up all the lovely bits that get stuck to the bottom of the pan–until the bacon begins to brown and crisp up (about 20 minutes). Keep all the bacon fat in the pan. Now is not the time to discard the fat; the fat is flavor. The fat is beautiful! It is what elevates the ordinary into the extraordinary! Allow it to work its magic and enjoy it, shamelessly!

Lower the heat to medium and stir in the onion and shallot. Continue cooking until onion and shallot are soft and translucent, about 8 minutes. Add the maple syrup, Dijon mustard, balsamic vinegar and Worcestershire sauce. Season with salt and pepper and add the water, then stir to combine well.

Raise the heat to high and bring the mixture to a boil. As soon as it starts to boil, reduce heat to low and simmer, stirring only occasionally, if needed. Simmer until the jam has a glossy appearance and syrupy consistency, 45 minutes – 1 hour.

Remove from the heat and allow the jam to cool for 30 minutes. Using a spider strainer, remove the jam from the pan and place it into a bowl, leaving the majority of the fat (it served us well) in the pan to be discarded and allow the remaining mixture to cool completely. The jam should be thick and chunky, with little crispy bits throughout. Set it aside to cool a little bit. This can be made up to 3 days ahead. Store covered in the fridge.

This is slap your mama, good!

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Heaping spoonful of sweet and spicy bacon jam.

sweet + smoky maple bacon jam

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Description

Featuring savory thick cut bacon, pure maple syrup and Vidalia onions, you’re going to be driven to find things to put this delectable bacon jam on!

Ingredients

2 lbs. thick-cut bacon, 3/4” dice

1 small sweet Vidalia onions, peeled/small dice

1 large shallot, peeled/small dice

¼ cup water

½ cup pure maple syrup

4 tbsp. aged balsamic vinegar

¼ cup brown sugar

1 tbsp. whole-grain Dijon mustard

1 tbsp. Worcestershire sauce

1 tsp. fresh thyme leaves (optional)

kosher salt and black pepper, to taste

Instructions

Over medium heat in a heavy saucepan, add the bacon and cook–stirring often with a wooden spoon while scraping up all the lovely bits that get stuck to the bottom of the pan–until the bacon begins to brown and crisp up (about 20 minutes). Keep all the bacon fat in the pan. Now is not the time to discard the fat; the fat is flavor. The fat is beautiful! It is what elevates the ordinary into the extraordinary! Allow it to work its magic and enjoy it, shamelessly!

Lower the heat to medium and stir in the onion and shallot. Continue cooking until onion and shallot are soft and translucent, about 8 minutes. Add the maple syrup, Dijon mustard, balsamic vinegar and Worcestershire sauce. Season with salt and pepper and add the water, then stir to combine well.

Raise the heat to high and bring the mixture to a boil. As soon as it starts to boil, reduce heat to low and simmer, stirring only occasionally, if needed. Simmer until the jam has a glossy appearance and syrupy consistency, 45 minutes – 1 hour.

Remove from the heat and allow the jam to cool for 30 minutes. Using a spider strainer, remove the jam from the pan and place it into a bowl, leaving the majority of the fat (it served us well) in the pan to be discarded and allow the remaining mixture to cool completely. The jam should be thick and chunky, with little crispy bits throughout. Set it aside to cool a little bit. This can be made up to 3 days ahead. Store covered in the fridge.

 

  • Category: jams + jellies + charms +chutneys
  • Cuisine: American

Keywords: sweet, smoky, maple bacon jam

roasted jalapeño honey aioli

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1 cup mayonnaise
½ cup local honey
3 fresh jalapeño peppers, roasted + peeled
1 garlic clove, minced
½ tsp. ground cayenne pepper

To roast the jalapenos:

Preheat oven to 425 degrees. Cut the jalapeños in half lengthwise. Remove seeds and inner membrane and discard. Place the halved jalapenos cut-side down onto a baking sheet. Place in preheated oven and roast until slightly blackened and tender, about 20 minutes. Set aside and allow to cool to room temp, about 15 minutes.

Place all ingredients into food processor or a blender. Process until the peppers are pureed and everything is well combined.

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Jalapeño and honey aioli being dripped into a bowl with a metal spoon.

roasted jalapeño honey aioli

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Description

The perfect kind of sweet and spicy! Made with roasted jalapeños and fresh local honey, this aioli is great as a dressing, on sandwiches or a glaze on meat.

Ingredients

1 cup mayonnaise

½ cup local honey

3 fresh jalapeño peppers, roasted + peeled

1 garlic clove, minced

 ½ tsp. ground cayenne pepper

Instructions

To roast the jalapeños: 

Preheat oven to 425 degrees. Cut the jalapeños in half lengthwise. Remove seeds and inner membrane and discard. Place the halved jalapeños cut-side down onto a baking sheet. Place in preheated oven and roast until slightly blackened and tender, about 20 minutes. Set aside and allow to cool to room temp, about 15 minutes.

Place all ingredients into food processor or a blender. Process until the peppers are pureed and everything is well combined.

Notes

Brujo notes:

For a spicier aioli, leave the seeds + membranes in the jalapeños before roasting. You can also increase the cayenne pepper to 1 teaspoon.

  • Category: gluten-free hoodoo, sauces + spells + marinades + dips

Keywords: roasted jalapeño honey aioli

sweet raspberry habanero dipping sauce

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3 habanero peppers, seeded/rough chop
10 oz. raspberry jam
¼ cup apple cider vinegar
¼ cup fresh lime juice
2 cups granulated sugar

In a food processor, puree the peppers, lime juice and the apple cider vinegar until smooth. Transfer the mixture to a stockpot set over medium-high heat. Bring to a simmer and slowly add the sugar, whisking constantly to dissolve the sugar. Reduce heat to medium-low, add the raspberry jam and simmer for 10 minutes. Skim any scum that may appear on the top. Remove from heat and cool completely in the refrigerator. The sauce will thicken as it cools.

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Raspberry habanero dipping sauce in a small bowl.

sweet raspberry habanero dipping sauce

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Description

A perfectly sweet and spicy sauce for your favorite treats. Made with habanero peppers and raspberry jam, it has the perfect kick!

Ingredients

Scale

3 habanero peppers, seeded/rough chop

10 oz. raspberry jam

¼ cup apple cider vinegar

¼ cup fresh lime juice

2 cups granulated sugar

Instructions

 In a food processor, puree the peppers, lime juice and the apple cider vinegar until smooth. Transfer the mixture to a stockpot set over medium-high heat. Bring to a simmer and slowly add the sugar, whisking constantly to dissolve the sugar. Reduce heat to medium-low, add the raspberry jam and simmer for 10 minutes. Skim any scum that may appear on the top. Remove from heat and cool completely in the refrigerator. The sauce will thicken as it cools.

 

  • Category: gluten-free hoodoo, plant-based voodoo, sauces + spells + marinades + dips

Keywords: sweet raspberry habanero dipping sauce

spiced rum caramel sauce

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¾ cup granulated cane sugar
¼ cup heavy cream
2 tbsp. water
2 tbsp. local honey
1-2 tbsp. spiced caribbean rum, depending on how strong you like it!
½ tsp. vanilla paste
¼ tsp. kosher salt

Place the sugar in an even layer into a small saucepan. Add the water and heat the pan to medium-low heat. Cook, without stirring, until the edges of the sugar-water begins to liquefy and bubble, about 10-15 minutes. At this point, begin stirring the sugar water until all the sugar has dissolved and the liquid has become a lovely amber color, 20-25 minutes. Watch out! The change tends to happen rather quickly. Remove from heat and slowly incorporate the heavy cream, whisking the entire time. The mixture will bubble up rapidly, this is perfectly normal.

Whisk in the remaining ingredients and return the pan to medium-low heat for about 5 minutes, whisking frequently to dissolve any clumps that may have formed. Remove from heat, set aside and allow to cool. Caramel will thicken as it cools.

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Warm, freshly made rum caramel sauce pouring slowly out of a ceramic dish onto a gourmet dessert.

spiced rum caramel sauce

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Description

This surprisingly easy recipe will result in an intoxicating and decadent spiced rum caramel sauce that will serve as the complement any dessert!

Ingredients

Scale

¾ cup granulated cane sugar

¼ cup heavy cream

2 tbsp. water

2 tbsp. local honey

1-2 tbsp. spiced caribbean rum, depending on how strong you like it!

½ tsp. vanilla paste

¼ tsp. kosher salt

Instructions

Place the sugar in an even layer into a small saucepan. Add the water and heat the pan to medium-low heat. Cook, without stirring, until the edges of the sugar-water begins to liquefy and bubble, about 10-15 minutes. At this point, begin stirring the sugar water until all the sugar has dissolved and the liquid has become a lovely amber color, 20-25 minutes. Watch out! The change tends to happen rather quickly. Remove from heat and slowly incorporate the heavy cream, whisking the entire time. The mixture will bubble up rapidly, this is perfectly normal.

Whisk in the remaining ingredients and return the pan to medium-low heat for about 5 minutes, whisking frequently to dissolve any clumps that may have formed. Remove from heat, set aside and allow to cool. Caramel will thicken as it cools.

 

  • Category: sauces + spells + marinades + dips

Keywords: spiced rum caramel sauce

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