What's on your Christmas platter?

The Christmas season is in full swing and whether or not you see it with joy or with dread - there is always room for some good food to be shared with good friends. This Christmas season - step out and try something new. How about something inspired by the Peruvian culture? How about a little Cuban inspiration? Surprise your family and friends with something off the beaten Christmas path.

Gallo Pinto con Platanos Fritos
3/4 pound chorizo sausage
3 ripe plantains, peeled and cut into 1/2-inch rounds
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 tablespoon garlic, minced
jalapeno chile, seeded and minced
1 cup cilantro, chopped
1 tablespoon Worcestershire sauce
1 15-oz can black beans, rinsed and drained
2 cups cooked white rice
1/4 cup vegetable oil
1/3 cup brown sugar
1/3 cup water
Soft corn tortillas, warmed

Cooking Directions 

In a skillet cook the chorizo over medium-high heat, stirring and breaking up, until fat is rendered and sausage is no longer pink; add onion, bell pepper, garlic, and jalapeno; cook over low heat, stirring, until vegetables are soft. Stir in cilantro, Worcestershire, beans, rice. Cook to heat mixture through, stirring gently, taste and adjust salt if necessary. Transfer to serving platter. Surround with fried plantains and serve with tortillas.

 

In skillet over medium-high heat, fry the plantains for 3-4 minutes on each side, until they are golden; drain on paper towels. In small saucepan boil brown sugar and water until sugar is dissolved and mixture is syrupy. Pour off oil from skillet, return plantains to skillet and add syrup; cook the plantain mixture over medium heat, stirring, for 1-2 minutes, until plantains are coated well. Cover and set aside, keep warm or rewarm gently.

  

Serves 4

  

Optional: If desired, top each serving with a fried egg and garnish with cilantro and grated Cotija cheese.

  

Tip: The plantains and syrup can be made ahead and set on the back of the stove; when gallo pinto is ready, simply gently reheat the plantains in the syrup.

  

Cuban Pork Adobo Bone-In Chops
6 bone-in ribeye (rib) pork chops, 3/4-inch thick
1 cup lime juice
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
3/4 to 1 teaspoon salt
1/4 teaspoon black pepper
Olive oil, for grill grate
 
Cooking Directions

In a small bowl whisk together lime juice, garlic, cumin, salt, and pepper; transfer to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.

 

Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.

 

Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes.   
Serves 6
Merry Christmas from everyone at okPORK!

 

We hope you have the best holiday season ever this year. Hope all of your dreams come true. Especially your pork flavored dreams. Here is a picture of one of our favorite Christmas trees this season from Lynn Klaassen - owner of Jiggs Smokehouse in Clinton, Okla. 

 

About Oklahoma Pork Council

The Oklahoma Pork Council, a producer organization consisting of Oklahoma pork producers, represents the interests of all pork producers. Partially funded by federally collected Pork Checkoff dollars, okPORK promotes pork and pork products, funds research, and educates consumers and producers about the pork industry. For more information about this or any other programs of the Oklahoma Pork Council visit www.okpork.org or call 1.405.232.3781.

 
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