New York Fashion Week

My picks from New York Fashion Week.

 

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Lela Rose

 

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Zadig & Voltaire

 

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Anna Sui

 

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Zimmermann

 

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Cong Tri

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Country-Style Chicken

Part two of my recipes from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre.  I adjusted the quantity of the oil to 1 cup instead of of 2.  You can also take the chicken out and place in the sauce instead of pouring the sauce over the chicken, that way you won’t have so much oil in the dish. Otherwise this is very delicious!

 

Country-Style Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients

  • 4 boneless, skinless chicken thighs
  • 1/2 cup bitter orange juice
  • 5 medium tomatoes
  • 2 large green peppers
  • all-purpose flour for dredging
  • 1 cup vegetable oil, plus 2 tablespoons
  • 4 cloves garlic, finely chopped
  • 2 medium white onions, finely chopped
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1/2 cup scallions, finely chopped
  • 1/4 cup chopped parsley

 

Directions

  1. Combine the chicken, salt, and bitter orange. Cover and refrigerate for 1 hour.
  2. Bring a large pot of water to a boil. Cut an “x” into the skin at the blossom end of the tomatoes and submerge them in the boiling water. When you see the skin starting to peel away submerge the tomatoes in ice water to cool. When cool enough to handle peel away the skin. Halve, seed, and dice.
  3. Roast the green peppers over flame or broiler until the skin blackens, turning frequently.  Let cool and peel off the skin. Seed and cut into thin strips.
  4. In a large frying pan heat up the oil over medium high heat. Dredge the chicken in the flour and add to the oil. Fry till browned on both sides. Set aside.
  5. In a medium frying pan heat 2 tablespoons of oil over medium heat. Add the garlic, onions and saute until softened, about 3 minutes. Add the diced tomatoes and cook for about 5 minutes.  Pour the soffit over the chicken.
  6. Add the wine and let it reduce for about 5 minutes. Add the stock, peppers, and scallions. Cover and cook till the chicken is tender, about 15 minutes. Serve over mashed potatoes and garnish with parsley.

 

 

Cuban Salmon and Shrimp

I have made this several times already.  So easy and so delicious!  Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre, a great read on the  culinary history of Cuba with amazing recipes.

 

Cuban Salmon and Shrimp

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients

  • 1 pound salmon cut into 4 pieces
  • salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic, finely chopped
  • juice of 2 limes
  • 1/4 cup dry white wine
  • 2 tablespoons olive oil
  • 24 large shrimp, peeled and deveined
  • 2 tablespoons butter

 

Directions

  1. In a large bowl, combine the salmon,  1/2 teaspoon salt, pepper, garlic, lime juice, wine, and olive oil and let marinate in the refrigerator for 1 hour. Reserving the marinade, drain the salmon.
  2. Bring a large pot of lightly salted water to a boil. Add the shrimp and cook till pink, for about 3 to 5 minutes. Drain and set aside.
  3. In a large frying pan, melt the butter over medium heat. Add the salmon and cook, sprinkling the marinade, for about 8 minutes on each side. Add the shrimp to heat through, for about 2 minutes before serving.
  4. Serve over rice.