garlic recipes | Food Network

Michael returns to his days in Miami for this inexpensive party full of hot and hearty Cuban favorites. With recipes for Ropa Vieja, Double Fried Plantains, Black Beans and cumin scented rice, Caipirinha Gameplan 1 Day Before Party: Simmer steak and vegetables for Ropa Vieja. Soak and rinse black beans for Cuban Black Beans. Simmer beans with ham hock. Chop and sauté onion, garlic and chilies and blend with one half of cooked beans. Mash mixture, return to pot and cook. Remove steak from broth to cool. Strain broth and return to pot to simmer and reduce. Tear steak into bite-size strips. Chop and sauté onions, garlic and peppers for Ropa Vieja. Season black bean mixture. Dice tomatoes and add to Ropa Vieja mixture with reduced broth. Simmer mixture and finish with shredded meat and parsley. Cool and store in refrigerator overnight. Strain black beans, cool and store in refrigerator overnight. 1 Hour Before Party: Peel and slice plantains for Fried Plantains. Deep fry plantains, smash, and fry again. Season and keep warm. Sauté rice in cumin and butter for Cumin Scented Rice. Simmer rice mixture with lime juice and water. Keep warm. Reheat Ropa Vieja. Reheat Cuban Black Beans. At the Party: Blend and serve Caipirinha Cocktails. Serve Ropa Vieja with Cuban Black Beans, Cumin Scented Rice and Fried Plantains. Eat and Enjoy!

Gone Fishin Picnic

Episode | From: Easy Entertaining with Michael Chiarello

Whether you catch and release or just spend a lazy Sunday on a lake, our picnic is the perfect thing to take on a boat or a hike in the great outdoors. With recipes for Pappa Al Pomodoro ; Corn on the Cobb Salad WRAPS ; Aqua Fresca di Fruitta (drink). Gameplan Day Before the Party: Peel and slice onions for Blue Cheese Dressing. Season and grill onions. Chop. Blend mayonnaise, sour cream, Tabasco, Worcestershire, blue cheese, salt and pepper, olive oil for dressing. Finish with chopped grilled onions. Pack dressing for picnic. Chop, puree and strain watermelon for Aqua Fresca di Fruitta. Season with sugar, salt, lime juice, water. Pour into individual drink containers. Reserve in refrigerator. Day of the Party (1 ½ hours before the picnic): Boil eggs for Corn on the Cobb Salad. Season and grill chicken breast for Cobb Salad. Cool, peel and chop hard boiled eggs. Cut grilled chicken into bite size pieces. Chop onions and slice garlic for Pappa al Pomodoro. Sauté garlic and onions and add chopped tomatoes, bread, water, basil and olive oil. Simmer soup. Day of the Party (1 hour before the picnic): Sauté the prosciutto for the Corn on the Cobb Salad. Slice fresh corn from cob. Chop tomatoes, avocados, romaine lettuce, iceberg lettuce. Pack corn, watercress, grilled chicken, hard boiled eggs, romaine lettuce, iceberg lettuce, prosciutto, avocados, tomatoes into a picnic container. Pack a small container of salt and pepper. Pack Pappa al Pomodoro soup into individual containers. Top with grated Parmesan. Pack some extra grated Parmesan. Pack sandwich wraps, Cobb Salad ingredients, Aqua Fresca di Fruitta, and soup. Eat and Enjoy!