Brujo Bites

peppers

sofrito basico

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Sofrito is the foundational basis for countless dishes, and every Cuban meal begins with a good sofrito. An ancient and perennial condiment dating back to at the 1400s, recipes for it are varied and handed down within families from generation to generation. Loosely translated as ‘lightly fried,’ Spanish explorers brought this cooking technique with them to the Americas and the Caribbean, where it spread to every country in which they set foot. Savory + aromatic, sofrito consists of ingredients such as onion, sweet or hot peppers, tomatoes, garlic and herbs like oregano, bay leaves and cilantro that are fried in a good quality olive oil. Depending on the region from which it is from, the sofrito can be red or green, chunky or pureed. There are even versions that add chorizo or ham. This particular version is the red and pureed kind, typical of the Cuban style. I encourage you to experiment with different varieties for different dishes to see which will be your own, personalized go-to.

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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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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

garden fresh tomato salsa

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4 large roma tomatoes, cored/quartered
1 small red onion, peeled/chopped
½ cup fresh cilantro leaves, packed
2 tsp. fresh garlic cloves, peeled/finely minced
zest and juice of 1 lime
2 tsp. paprika
½ tsp. Tajin seasoning
½ tsp. ground cumin
½ tsp. dark chili powder
½ tsp. dried oregano
kosher salt and black pepper, to taste

Place all ingredients into a food processor. Pulse until you have a slightly chunky salsa. Adjust seasoning to your preference, if needed. Transfer to a bowl and allow to sit for at least 30 minutes at room temperature before serving to allow the flavors to come together. Can be stored, covered, in the refrigerator for up to 3 days.

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Freshly made garden salsa with tomatoes, onion and cilantro.

garden fresh salsa

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Description

A garden-fresh take on salsa, this recipe is bursting with homegrown vegetables. Made with plump, juicy tomato, lime + cilantro, it will brighten any dish.

Ingredients

Scale

4 large roma tomatoes, cored/quartered

1 small red onion, peeled/chopped

½ cup fresh cilantro leaves, packed

2 tsp. fresh garlic cloves, peeled/finely minced

zest and juice of 1 lime

2 tsp. paprika

½ tsp. Tajin seasoning

½ tsp. ground cumin

½ tsp. dark chili powder

½ tsp. dried oregano

kosher salt and black pepper, to taste

Instructions

Place all ingredients into a food processor. Pulse until you have a slightly chunky salsa. Adjust seasoning to your preference, if needed. Transfer to a bowl and allow to sit for at least 30 minutes at room temperature before serving to allow the flavors to come together.

 

Can be stored, covered, in the refrigerator for up to 3 days.

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

Keywords: garden fresh tomato cilantro salsa

shawarma summer grillin’!

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chicken shawarma skewers + tandoori vegetables + minted yogurt raita

Growing up in sunny South Florida (and oppressively hot Miami), spring and summer were basically the same season primarily marked by two overriding factors: extreme heat and humidity. When I was a kid, we were the only ones in the family with a pool and a big stone bbq grill in the backyard. So, early every Sunday morning the entire family would show up at our house laden with towels and food. The entire day would be spent with dad and the uncles furiously grilling all kinds of chicken, burgers, chorizos and kebobs while pounding beer and arguing about sports. Mom and the aunts were in the kitchen casually making all manner of delicious sides and snacks while sipping mixed drinks. My brother, my cousins and I frolicked in the pool and tore around the house stirring up all kinds of mischief. And eating! Everyone was eating…constantly!

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