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Chef Lorena Garcia Recipes

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Pacific Striped Sea Bass with Peruvian Corn Succotash
Pacific Striped Sea Bass with Peruvian Corn Succotash
Course:
Dinner
Cuisine:
Seafood
INGREDIENTS:

Striped Sea Bass:

  • 4 Striped Sea Bass fillets (about 5 oz each)
  • Tbl Cooking oil (enough to coat sautee pan)

Guajillo Sauce (Makes .75-1 quart):

  • 18ea dry guajillo chilis
  • ¾ cup yellow onion small dice
  • 12 ea garlic cloves minced
  • 3 QT water
  • 2.5 QT fried tortilla chips
  • ½ Tbl dry oregano
  • 1 ea ripe tomato dice

Succotash (Makes 4 servings):

  • 4 tbl Corn Grilled
  • 4 tbl Peruvian corn
  • 4 tbl Black Eyed Peas Drained
  • 4 tbl Black Beans Rinsed
  • 4 tbl Soy Beans
  • 4 tsp Garlic
  • 2 tbl Shallots Minced
  • 4 tbl EVOO
  • 4 tbl Herb Mix chopped (cilantro, chives, mint, parsley)

Corn Poblano PIco (Makes 4 servings):

  • 2 ripe tomatoes small dice
  • 1 cup corn kernels, grilled/roasted
  • ½ cup poblano pepper, dice small
  • ½ White onion, dice small
  • 1 red jalapeño/fresno, dice small
  • 2 tablespoons fresh cilantro, fine chop
  • 2 tablespoons lemon juice
  • ½ tablespoon vegetable oil
  • Kosher salt
  • Ground black pepper

Pacific Striped Sea Bass - Home & Family

DIRECTIONS:

Sea Bass:

  1. In pot add dry chili and 4 quarts of water to warm the chilis enough to destem and deseed. Reserve water for later cooking.
  2. Once chilis are deseeded and destemmed begin roasting in shallow pot with oil to cover bottom of pot for about 2 mins and then adding yellow onion and garlic.
  3. Once roasted add 2 Quarts of the reserved water and simmer until chilis become soft reducing slightly at the same time.
  4. Once soft add ½ of tortilla chips, tomatoes and oregano and simmer for another 10 minutes. Taste the liquid and decide weather or not he spice level is to your liking. If it is too spicy add a little more tortilla chips.
  5. Once it has all come together puree in a blender until a super smooth puree. Stain through a fine strainer. If more liquid is needed use the reserved cooking liquid.

Note: This recipe is built depends on the quality of the chilis and the cook preparing. The water ratio varies on the freshness and dryness from the chili as does the amount of tortilla chips added to the recipe. The tortilla chips are used to help with the different water contents and spice levels every batch of chili has.

Succotash:

  1. In a pan set on med heat add your oil, garlic and shallot. Once these are translucent in color add the Peruvian corn, soy bean, roasted corn, black eyed peas and black beans -- properly seasoning with salt and pepper.
  2. Cook these all together for 4 minutes before adding a squeeze of lemon, and finally tossing your 4 tbl of herbs in -- bringing everything together.

Corn Poblano Pico:

  1. Mix all together.

Get more recipes from Lorena Garcia >>

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Tres Leches Cake >>

Chicken Chicharron with Smothered Onions >>

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Chicken Chicharron with Smothered Onions
Chicken Chicharron with Smothered Onions
Course:
Dinner
Cuisine:
Mexican
INGREDIENTS:

CHICHARRON DE POLLO:

  • 2 boneless chicken breasts, with skin on, cut into 2-inch chunks
  • 2 boneless chicken thighs, with skin on, cut into 2-inch chunks
  • 1 lime, cut in half
  • 1 tablespoon vegetable oil
  • 1 tablespoon Worcestershire sauce
  • ½ cup onion, grated
  • 6 whole garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper

FRYING:

  • Vegetable oil

BRUSHING LIQUID:

  • 2 tablespoons distilled white vinegar
  • 2 tablespoons garlic, minced
  • 2 tablespoons water

SMOTHERED ONIONS:

  • 2 tablespoons butter
  • 2 cups white onion, thinly sliced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon celery leaves, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh black pepper

DIRECTIONS:

CHICKEN CHICHARRÓN:

1. Rub all chicken pieces with lime halves. Rinse in cool water and pat dry with paper towels.
2. In a medium-size bowl, stir together vegetable oil, Worcestershire sauce, onion, garlic, salt, and pepper.
3. Add chicken to bowl and coat pieces evenly. Let chicken marinate for 1 hour, covered, in the refrigerator.
4. Remove chicken bowl from refrigerator and let it sit for 20 minutes before frying.
5. Fill a large, deep skillet or fryer ⅓ of the way with vegetable oil and heat to 325F degrees.
6. Fry chicken, a few pieces at a time, until golden brown, about 12–15 minutes.
7. Remove chicken from oil with a slotted spoon, place on a rack, and immediately brush fried chicken with vinegar-water brushing mixture.

SMOTHERED ONIONS:

1. In the sauté pan, add butter and onions and sauté over medium-high heat for about 2 minutes, until the onions are translucent.
2. Squeeze lime juice over the onions and add vinegar, remove pan from heat. Finish with celery leaves, salt, and pepper.

Serve the chicken chicharron with smothered onions.

Get more recipes from Lorena Garcia >>

You may also like these recipes:

Pacific Striped Sea Bass with Peruvian Corn Succotash >>

Tres Leches Cake >>

Get more information about this episode

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Lorena Garcia – Tres Leches Cake
Tres Leches Cake
Course:
Dessert
Cuisine:
Latin America
Seasonal Event:
Fall
INGREDIENTS:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup unsalted butter 1 cup white sugar
  • 5 large eggs eggs
  • ½ teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 ½ cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract

CARAMELIZED PINEAPPLE PICO:

  • 1 cup.
  • 1 cup small diced pineapple
  • 2 tbls sugar
  • 1tsp vanilla
  • 1/4 cup water

Lorena Garcia – Tres Leches Cake - Home & Family

DIRECTIONS:

  1. Preheat oven to 350 degrees f (175 degrees c). Grease and flour one 9x13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter and 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees f (180degrees c) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, add some caramelized pineapple in you want and enjoy!

Caramelized Pineapple Pico:

  • In a saucepan at mid-high heat cook all the ingredients until the pineapple is tender and translucent and the liquid has reduced to a syrup.

Get more recipes from Lorena Garcia >>

You may also like these recipes:

Chicken Chicharron with Smothered Onions >>

Pacific Striped Sea Bass with Peruvian Corn Succotash >>

Apple Cinnamon Monkey Bread >>

Get more from the episode