Holiday Stuffing San Miguel Style

This stuffing contains gluten; for a gluten free recipe please substitute a gluten free bread.
Preparation time: about 45 minutes 
Serving Size: 4 

Ingredients 

1 pound of Portuguese sausage (chuorizo), spicy or mild 
1 quart of water
1 Italian, French or Portuguese crusty bread fresh or 1 day old. (about 6 cups chopped into 1/2 inch pieces)
8 tablespoons olive oil
8-10 garlic cloves, minced 
1 cup of scallions, chopped into 1/4 inch pieces 
4 tablespoons fresh parsley
2 tablespoons of sweet paprika
1 teaspoon of ground cayenne
1 teaspoon of black pepper

Preparation 

In a 2 quart sauce pan add the water and let it come to a boil. Add the sausage. Do not cut the sausage at this point. Let cook for a minimum of 20 minutes. Remove the sausage from the water and let cool. Remove the sausage meat from its casing and then cut the sausage meat into small 1/4 inch pieces. Save the sausage flavored water as the bread has to be soaked in this sausage solution. Place the chopped bread in the sausage water. 

In a separate large saute pan, heat the olive oil. Once the olive oil is heated, reduce heat to medium and saute the garlic and scallions. Add the cut sausage pieces, parsley, paprika, cayenne and black peppers. Stir well and then add the sausage water soaked bread. Stir all ingredients until everything is uniform. Reduce heat to low-medium and after 5 minutes turn off the heat. 

Preheat the oven to 375 degrees F. In an large 12 inch oval or 12 inch square glass or metal baking pan place the sauteed stuffing, uniformly, in the pan. Once the oven is heated, bake the stuffing for 20 minutes.

SERVE WITH YOU TURKEY OR ANY MEAT DISH!! ​

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​Ingredients 

1 teaspoon salt
1 teaspoon black pepper
4 tablespoons olive oil
1 teaspoon paprika
1 pound lamb meat, chopped into 2-3 inch pieces
1/2 cup chopped scallions
4 garlic cloves, finely chopped
2 - 12 ounce cans of cooked kidney beans (do not drain)
about 4 cups of beet tops, chopped into 1/4 inch pieces

Preparation

Heat the olive oil and place the chopped meat into a large skillet. Add the garlic, chopped scallions and paprika. Sauté the meat for about 10 minutes until the meat is browned on all sides. Add the cooked kidney beans with their juice to the browned meat.  Allow the mixture to  cook under low-medium heat for 20 minutes and  then add the beet tops. Simmer for another 20-30 minutes with the skillet cover askew. Stir occasionally, so that the mixture does not stick to the skillet. You'll know the meal is ready when most of the juice mixture has evaporated. If you like the beans/lamb a little dryer, then you will have to move it to a casserole dish and place it in the oven for about 20 minutes at an oven temperature of 375 degrees Fahrenheit.

Serve with hot crusty bread or over white rice.

Preparation 

Preheat oven to 400 degrees F

Mix all ingredients in a large bowl. The best way to do this is with your hands. Mix as if you are kneading bread.  All ingredients need to be will blended together so as there is a smooth consistency. Place the loaf mixture into a 4 inch wide by 9 inch long by 3 inch high glass or metal loaf pan. Once the loaf mixture is in the pan drizzle about 2 tablespoons of oil over the top of the loaf. Once the oven is preheated to 400 degrees F place the meatloaf in the oven and let cook at 400 degrees F for 15 minutes and then reduce oven temperature to 375 degrees F. Cook for an additional 30 minutes at 375 degrees F.

Serve with baked potatoes and steamed Asparagus.  Asparagus should be steamed for about 5 minutes and then sautéed with a little olive oil (2-3 tablespoons). Salt and ground pepper may be added depending on your taste buds.

Specialty Meats

Ingredients​

1 pound ground beef
1 pound ground turkey
2 large eggs
4 medium garlic cloves
5 tablespoons of pure non-virgin olive oil
1 and a half  teaspoons of Paprika
½ teaspoon black or white ground pepper
½ teaspoon of salt
½ cup of Old Fashioned Oats (Quick or Regular)
1 - ½ cup of cooked rice – Note 1 
Note 1 - See Sides and Vegetables for rice preparation.

Lamb and Kidney Beans with Beet Tops

​Preparation Time: 80 minutes

Chefzeca Meatloaf

This meatloaf recipe contains Oats; depending on your sensitivity a gluten free oat type product should be substituted.
Preparation time: about 1 hour
Serving Size:  4-6 

Preparation 

Sauté the ground pork in olive oil until pork is semi-cooked (not browned). Add salt, ground pepper, paprika, Old Bay Spice, scallions and garlic. Mix into meat and continue to sauté for approximately 5 additional minutes. Do not let the ingredients stick to the pan. Continue to cook for an additional 5 minutes and then add the black beans, bay leaves, marjoram and crushed pepper flakes. Stir all ingredients and let come to a boil. Add the white wine and let come to a boil, again. Lower heat to low-medium, cover pan and continue to cook for approximately 45 minutes. During this period there is a tendency for the beans and ground pork mixture to stick to the pan. Avoid sticking by stirring every 5-8 minutes.    

Serve over white rice* with butternut or acorn squash* on the side. 
Should be accompanied with guacamole* and corn tortilla chips and your favorite tomato salsa. 
*See Sides and Vegetables for white rice and fresh guacamole recipe.

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Chefzeca Beef Stew

Preparation time – about 2 hours
Serving size – 6 – 8 guests

Ingredients 

6 - 8 tablespoons of olive oil
2 pounds of beef for stew
1 teaspoon of salt
6 – 8 garlic cloves, minced
1 medium onion, chopped into 1/4 by 1/2 inch pieces
2 tablespoons of red pepper sauce* (hot or mild)
1 teaspoon of black or white pepper
1 teaspoon of paprika
1 eight can of tomato sauce (1 cup) any brand
1 cup of red wine
1 cup of water
10 – 12 small to medium Russet potatoes, peeled and cut in half

Preparation

Two pound piece of bottom round or top round beef or 2 pounds of beef already cut for stew.  If you purchase the uncut portion, cut the beef into one to one and a half pieces.

In a large sauce pot add, 6 to 8 tablespoons of olive oil, once the oil is heated, place the beef pieces in the pot and add one teaspoon of salt. While the beef is being sauteed add six to eight pieces of finely chopped garlic cloves.  Now add one medium onion that has been chopped into pieces. I chop the onion into small 1/4 by 1/2 inch strips. As the onion strips become translucent, add two tablespoons of red pepper sauce* (hot or medium), one teaspoon of black or white pepper and one teaspoon of paprika. Now let the beef simmer at low heat for 15 minutes. Do not let the beef stick to the pot.

Now the fun starts! 

Increase the heat to medium and add one 8 once can (1 cup) of tomato sauce (any brand) and 1 cup of red wine. Once the alcohol evaporates from the wine add 1 cup of water and stir. Reduce heat to low and simmer from 30 to 45 minutes. The simmer time depends on the cut of beef that was purchased. The bottom round cut takes longer to cook and become tender. 

While the beef is simmering, peel 10 to 12 small to medium Russet potatoes. Rinse and then cut the potatoes in half. Place them in the stew so that the potatoes are partially submerged in the stew liquid. Increase the heat to medium and when the stew liquid starts to boil, reduce the heat back to low. Simmer for an additional 60 minutes or until the meat and potatoes are tender. One hour is generally enough time for this. Don’t forget to cover the pot after the potatoes are introduced; as uncovered pots will loss all the liquid via evaporation! Quickly!  Check the stew every 20 minutes or so, to make sure that the meat and potatoes don’t stick to the bottom of the pot during this final cooking time. 

The stew is ready once the meat and potatoes can be easily pierced with a fork. Serve with your favorite hard or soft crusted break; used for dunking! 

As a side, steamed string beans and white rice work well. 

*Red pepper or Chili pepper sauce can be purchased at your local Asian specialty food market. I have found that a compatible chili sauce to the one I make at home can be found in Asian food markets if you look for those made with only these ingredients; chili peppers, salt, vinegar and a preservative.​

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Black Beans and Rice

Serving Size:  4-6 
Preparation Time: About 1 hour and 15 minutes

Chicken, meats, seafood  

recipes

Ingredients​

1 pound ground pork
2 - 15 ounce cans of pre-cooked Goya brand black beans
3 tablespoons non virgin olive oil
½ cup of chopped scallions
2 medium size bay leaves
3-4 garlic cloves
1 teaspoon paprika
¼ teaspoon of Old Bay Spice
½ teaspoon of marjoram
½ teaspoon of salt
½ teaspoon of ground black or white pepper
½ crushed hot pepper flakes
½ cup of white wine