But this is the one I want to share with you today. Expect the unexpected, sit back, check it out, bookmark it to a RECIPES folder on your browser then whenever you're ready, I'll be here to help you walk through the recipe.
Again I bring you a recipe I made with some leftovers and other fresh ingredients available at home. Is no tapa, small plates, pintxos, empanadas, tacos, pizzas or botanas. Is more like a revoltijo. Anytime I experiment for as long as I can remember I use whatever available and make a dish. My mom would say " Ayy, Osvaldito, que revoltijo hiciste?" So this is me paying homage to my Mama tan hermosa for allowing me to take over her kitchen and play with my own food. Her only disclaimer: Te lo vas a comer todo, eh!?
I call this recipe: Ponle Un Chingo De Limón y Harissa.
What you will need:
6-8 oz chicken breast (Fresh or already cooked if is a leftover like this one)
1/2 cup of cooked rice and couscous
1 disc sliced carrot,
1 sliced celery stalks,
1 cup mong bean sprouts,
1/2 cup sliced leek,
2 tsp minced garlic,
1/2 lime juice,
1 lemon juice,
2 tbsp harissa paste,
salt/pepper to taste.
1. Begin cooking or re-heating the chicken to at least 168F
2. Sautee veggies adding into frying pan the following order:
Leeks, Carrots, garlic, celery stalks, mong bean sprouts, and garlic.
3. Add rice and couscous.
4. Once warm add lime/lemon juice, harissa, season to taste and toss until thoroughly covered.
5. Add chicken over on top of veggies and cover to simmer for 5 minutes.
6. If you get so excited to eat it without a picture just like I did do it! Go for it
7. If you can contain eating it right away, plate the veggies, rice and couscous mix on a plate, place the chicken breast over it and add micro greens or anything else of your choosing to make the plate look more photogenic.
8. Think it needs anything? Add it, try it and please share the evolution of this dish with the world.
Enjoy this Monclova memories inspired dish, created in San Diego California.
I am making this as a special at Cueva with a couple of modifications. Instead of chicken I'll be using:
About the author:
I chef Oz write these blogs. I am a home cook gone pro when my wife Jo and I decided to open Cueva Bar Cafe in San Diego California. I am passionate about offering a space where people gather for a good time, and to enjoy mindfully prepared tapas, made with love and passion by our culinary team. I'm all about inclusive peace, love, mutual respect, unity, kindness, and compassion under the sun with liberty and justice for all.
Let tapas bring us together!
Cueva Bar Café is my approach to the concept of Tapas with an essence of Mexican cuisine, known for continuous reinvention and embracing evolution, where food is prepared in a cosy, relaxed and inclusive atmosphere.
Letting the inspiration flow and keeping balance in mind, I marry Mexico’s ingredients and flavours with elements from around the U.S and the world using local - organic produce and vendors as much as possible to create both delicious and healthy dishes that have little to zero impact on our environment.
Cueva Bar in San Diego California offers a tapas and small plates inspired menu with plenty of omnivores, gluten-free, vegetarian and vegan options.
Late-night menu on Friday and Saturday from 9 pm to 11 pm we offer a pizza menu with 12 inch and 6 inch pizzas.
Happy hour is from Tuesday to Friday from 4 pm to 6 pm.
Happy hour offerings are $2 off all food on the menu and $2 off all drinks by the glass.
Monthly Wine Tasting. Happens every first Saturday of every month from 3pm-4pm.