07 | August | 2012 | Ginger Smoothy and Otto Pilot

Famous words someone once wrote ” You have to learn to walk before you can run” This is something I have yet to master.

I have over the years accumulated a large collection of my favorite recipes, which I am dying to share with the world, and I want to have a clean legible form of documenting them. My talents in photography are in the negative category so far, but I am so eager to document the food we cook , I just can’t wait to get better .

I struggle with obstacles like a bad memory, when it comes to learning how to take a picture properly . That along with the fact I just want to rush the picture at the end of cooking a meal , so I can sit down and eat. So for now I am going to concentrate on getting the recipes added to the blog. I may put some pictures up just to give people a general idea of what it is I am cooking, but my plan is to actually take more time and prepare a little room next to the kitchen, for taking pictures of food.

I’m sure there is a natural progression when it comes to the pictures, and hopefully I can catch on and get those shots that really make the food pop!

For the longest time I was only using a point and shoot camera, but recently picked up an older Pentax dslr which I am struggling with . My poor old Right Brain, is not quite comprehending this complicated piece of equipment, which I find strange , because I have no problems troubleshooting for a living .

I was going to put this post on as a warning or disclaimer with the recipes ” warning may not look exactly like the picture” just in case the pictures come out bad. So please accept my apologies if the pictures are elementary , because I guarantee you, the food will be spectacular and so delicious you will be excited to cook .

Signed,

Ruth

I love this recipe because it is very versatile. You can use pork or chicken , and the salsa can be made with papaya or pineapple. The salsa is also good with multigrain or blue corn tortilla chips, baked pita crackers or rice crackers. You will want to eat it with a spoon , but that would be just crazy !

~Cuban Style Chicken with mango Papaya Salsa~

The Mojo

1/3 cup (75mL) orange juice
2 1/2 tbsp (45 mL) lemon juice
12 cloves of garlic ( more or less on how you like it ) finely chopped
2 tsp(10mL) soy sauce
2tsp(10) black pepper ground
2tsp(10mL) oregano (more if using fresh)
1tsp(5mL) sea salt
6 bay leaves
1LB skinless chicken , you can use breast, or boneless thighs

Directions

Stir together the mojo ingredients, and add the chicken and marinate for at least 4 hours in the refrigerator covered or in a ziplock bag which is sitting in a bowl , in case of leaks.

Remove chicken from bag, and cook on barbeque, or indoor grill , until done 74°C (165°F) .

Serve with Mango Papaya Salsa

Mango Papaya Salsa

1/2 ripe papaya or 1/2 pinapple

1 medium ripe mango

1/2 red onion finely chopped

3 tbsp(45mL) lime juice

1/2 jalapeno pepper, seeded and minced

2 tbsp(30mL) fresh coriander chopped

Peel and seed the Papaya, and cut into small 1/4 inch pieces . Peel the mango and cut the fruit away from the pit by slicing the mango lengthwise along the flat side next to the seed. Cut the mango into small 1/4 inch pieces, put papaya and mango in a medium bowl and stir with the lime juice and onions, jalapeno, and salt and pepper to taste. Chill salsa for at least 1-2 hrs or even make ahead up to 24 hrs .