14cup of adobo rub
1 cup chia seeds raw
1-1/2 cup coconut oil the zest of a lemon ,lime and 1 orange adobo rub:
1/2 cup salt
1 tblsp cumin
1 tblsp paprika
1 tblsp garlic powder
1 tblsp oinion powder
1 tblsp coffee beans ground fine
2 tsp brown sugar
1 cup white wine dry
2 tblsp butter in a bowl mix chia seeds with
in a medium pan add about 3/4 cup coconut oi at medium heat rub the salmon wit a tabllespoon of the rub ,then coat with some coconut oil and dredge in the chia citrus mix. add to the pan once it starts to smoke a bit.Add the fish chia side down let it cook about 2 minutes on medium heat give it a flip.addthe wine ,and butter cover for 5 minutes .serve over rice top with salsa .can use some of the pan drippings over the salmon before you add the salsa.
1 cup mango diced
1 cup black beans canned or fresh
1/2 a red onion finley diced 1 tblsp epazote (optional)
1/2 cup cilantro
1/4 cup lime juice
1/4 cup extra virgin olive oil salt and pepper to taste combine all the ingregredients set aside for at least 1/2 hour before you serve. coconut
2 cups rice medium grain white
2 cups or 1 can of unsweetend coconut milk
1 cup of water tablespoon of brown sugar
1/2 cup of white onion chopped
2 gloves garlic minced
2 tblsp coconut oil
1/4 cup of white wine
2 tablspoons of salt
2 tsp of white pepper( use black if you don"t have)
In a medium pot set a flame to medium heat add coconut oil garlic and onions sweat til they get translucent about 2 minutes add rice sweat for about 2 minutes.Add wine sugar , salt and pepper let cook for a minute let the rice absorb the wine add the add the milk and water cover and cook for about 25 minutes to a 1/2 hour on low heat do not stir. when its done you should see tunnel in between the rice fluff with a fork and bon appetite . This recipe serves about 4 people.
These are one of my favorite go to dessets because they are so inexpensive ,easy to make and versitile.
It's definitely guacamole season so we figured it would be a great time to show you this interesting twist on a classic.
by: Chef Felix Castro
Bio: Chef Felix Castro
At the 16-years-old, Castro began working in a family-owned NYC pizzeria and developed an intense passion and curiosity for the culinary arts. Castro enrolled in the Culinary Academy of New York while working full-time job. After finding his love and developing his talent for pastry, he enrolled in the Patisserie Program at Le Cordon Bleu in San Francisco – and graduated with honors.
After returning to New York City, Castro worked in the kitchens at Morimoto, Spice Market, The 21 Club, Post House and The Hurricane Club. After an introduction to world renowned pastry guru Pichet Ong, he was hired as the Executive Pastry Chef at Pichet’s downtown hotspot, Spot Dessert. Castro also created and executed the pastry program for all three locations of Ong’s Qi Thai venture. Pichet recognized Castro’s talents and introduced him to restauranteur Julian Media, where he quickly rose to oversee pastry operations for Coppelia, Yerba Beuna and Toloache. Past and present clients include: Havana Alma de Cuba; Black Ant; Balaboosta and Temerario among others.Chef Felix also is a certified Culinary instructor who’s taught both cooking and baking classes for schools such as Culinary tech center in midtown Manhattan, and the Kosher CulinCenter un Bklyn .
Notable Media Features & Appearances:
Chef Felix Castro has been featured on a variety of media platforms that include National & Regional Television, Online News and Magazines. Snapshot: Food Network’s “Chopped” Runner-Up; El Diario; Street Eats Cookbook by Alan Battman; The Daily Meal; New York Lifestyle Magazine; VH1’s “Black Ink Crew”; EaterNY; Time Out Magazine; Art Bodega Magazine; Sofrito Magazine; Ride with Me Latino TV; Vivo H2O;