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 NJ contractor since 1994, and a father, and husband. Contact me for all your construction questions.

Tuesday, February 08, 2011

Roof Detective cooks to................

One of my passions when I am not working is cooking. So I would like to share some recipes with my readers.

BBQ Pork Sandwiches
What I choose to put them together

  • 1 (14 ounce) can beef broth




  • 3 pounds boneless pork ribs




  • 1 (18 ounce) bottle barbecue sauce





    1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
    2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.
    3. Bake in the preheated oven for 30 minutes, or until heated through.




      Oven Baked Plantains



      1. For the tilapia marinade, combine lime juice, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once.
      2. To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating. Preheat oven to 400 degrees. In a large, high-sided skillet or saucepan, heat 2 tablespoons olive oil on medium heat. Add remaining garlic and onions; saute until translucent, about 5 minutes, stirring. Add 2 tablespoons cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
      3. Transfer hot rice to a 9 by 13 inch or 2-1/2 to 3 quart baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets. Bake until the flesh of the tilapia just begins to flake at the nudge of a fork, 16 to 20 minutes.





      Let me know if you have a favorite spanish recipe!!!

    1. 4 very ripe plantians  (when the skin is yellow with spots of black they're perfect)



    2. cooking spray




    3. 1 Preheat oven to 450°F.



    4. 2 Coat a nonstick cookie sheet with cooking spray.



    5. 3 Cut the ends off of the plantains and peel.



    6. 4 Cut each plantain on the diagonal into 1/2 inch slices.



    7. 5 Arrange in single layer and coat tops with cooking spray.



    8. 6 Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.






    9. Costa Rican Tilapia




      3 tablespoons fresh lime juice
      3 tablespoons olive oil, divided
      4 tablespoons finely chopped fresh cilantro or parsley, divided
      4 teaspoons minced garlic, divided
      1-1/2 teaspoons kosher salt, divided
      1/4 teaspoon sugar
      6 tilapia fillets, about 5 ounces each
      3/4 cup long-grain rice
      1 cup chopped onions
      2 oranges, peeled, seeded, coarsely chopped
      1 can (28 ounces) diced tomatoes, undrained
      1 can (15 ounces) black or pinto beans, drained, rinsed
      1 teaspoon dried oregano leaves
      1/2 teaspoon freshly ground black pepper
      1/4 teaspoon cayenne pepper

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