Lunch, Dinner


Jambalaya originated in the Caribbean Islands and is a dish made with meats and vegetables and adding stock and rice. It is a close cousin to the Spanish paella - minus the saffron. This recipe includes chicken and Andouille sausage, giving it a flavorful & delicious spice.
Recipe type: Lunch, Dinner
Cuisine: Fusion
  • olive oil 4 tablespoons
  • boneless skinless chicken breasts 2
  • ounces Andouille sausage 8 ounces
  • large sweet yellow onion 1
  • small red or green bell pepper 1
  • celery ½ cup
  • garlic 2 tablespoons
  • cayenne pepper or to taste ½ teaspoon
  • onion powder 1 tablespoon
  • salt & black pepper to taste
  • can fire roasted tomatoes 1 (12 ounce)
  • uncooked converted white rice (Like Uncle Ben’s) 2 cups
  • chicken stock (double it for brown rice) 4½ cups
  • bay leaves 3
  • Worcestershire sauce 1 tablespoon
  • hot pepper sauce 1 teaspoon
  1. Heat oil in your large IMUSA CALDERO to medium high heat.
  2. In your IMUSA SAUTÉ PAN, Sauté chicken and andouille sausage until lightly browned for about 5 minutes.
  3. In your IMUSA CALDERO, stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook for 5 minutes, or until onion and bell pepper are soft and onion is translucent.
  4. Add the tomato sauce and cook for 5 more minutes. Add the rice, the chicken stock and bay leaves to your Caldero, bringing to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until rice is tender.
  5. Add the chicken and the Worcestershire sauce and stir it with hot pepper sauce. Adjust salt and pepper to taste.
By |Latin-Fusion Recipes, Recipes|Comments Off on Jambalaya

Cuban Hamburger

Cuban Hamburger
A traditional Cuban hamburger (also known as 'Fritas') is a mix of ground beef and chorizo with seasonings (paprika!) and crunchy potatoes! The origins of the Cuban hamburger are from 1930s Cuba where it was a popular street food.
Recipe type: Lunch, Dinner
Cuisine: Fusion
  • half-and-half or evaporated milk ¼ cup
  • fresh white bread crumbs ¼ cup
  • sweet or smoked paprika 1¼ teaspoons
  • chili sauce or ketchup 2 tablespoons
  • Worcestershire sauce 2 tablespoons
  • egg 1
  • lean ground beef 1 pound
  • ground Spanish chorizo sausage ½ pound
  • salt ½ teaspoon
  • pepper ½ teaspoon
  • olive oil 3 tablespoons
  • small, round potato or soft dinner rolls 10 to 12
  • Ketchup
  • Mayonnaise
  • French fried potatoes
  1. Combine the half-and-half, bread crumbs, paprika, Worcestershire sauce, and chili sauce in a bowl. Add the egg and stir with a whisk beater.
  2. In another bowl, combine the beef, chorizo, salt, and pepper. Add the half-and-half mixture and combine by lightly kneading the ingredients with your hands.
  3. Divide the meat into 10 or 12 equally sized balls; flatten each to about a 1⁄2-inch thickness. You may choose to flatten the meat balls with your IMUSA TOSTONERA.
  4. Heat the oil in your IMUSA SAUTE PAN over medium-high heat. You may also use your IMUSA NON-STICK GRIDDLE. Add the meat patties and fry for 4 to 5 minutes per side, until the burgers are cooked to your desired doneness.
  5. Place each burger inside a soft warm roll and top with a little ketchup and mayonnaise. Serve with a ton of thin, crispy fries.

Vietnamese Caramel Shrimp Stir-fry

Vietnamese Caramel Shrimp Stir-fry
This dish is so delicious and easy you won't believe it! This recipe uses brown sugar to caramelize the shrimp and has layers of flavors from shallots, thai chiles, siracha sauce, and Asian fish sauce!
Recipe type: Lunch, Dinner
Cuisine: Asian
  • uncooked extra-large shrimp 1 pound
  • peanut oil 2 tablespoons
  • Sesame oil 1 tablespoon
  • dark brown sugar 3 tablespoons
  • garlic cloves 2
  • shallot 1
  • small hot Thai chiles 2
  • Sriracha sauce 1 tablespoon
  • chicken stock ¼ cup
  • Asian fish sauce 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • Low sodium soy sauce 1 tablespoon
  • cilantro 3 tablespoons
  1. Heat the oil in an IMUSA wok over medium-high heat until it smokes lightly.
  2. Add the shrimp and the brown sugar and stir-fry for 2 to 2 ½ minutes.
  3. Add the garlic and shallot and stir-fry for another 2 minutes.
  4. Turn heat to high and immediately add the stock, fish sauce and soy sauce
  5. Let this boil down until the sauce has thickened and reduced by half. This should only take a few more minutes.
  6. Serve immediately topped with freshly chopped cilantro with some jasmine rice.

Yucatan Pork Pibil with Xni-Pec Garnish

Cochinita Pork Pibil with Xni-Pec Garnish
Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatan Peninsula of Mayan origin. It is pulled pork shoulder marinated and braised in achiote paste, orange juice, and spices! Take your Taco Nights to a whole new level!
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • package of achiote paste ½ (of a 3 ounce)
  • whole all spice ¼ teaspoon
  • garlic cloves 1
  • white onion ½
  • Mexican cinnamon stick (or ½ teaspoon powered) 1
  • dried Mexican oregano 1 tablespoon
  • cumin seeds ¼ tablespoon
  • cloves whole or ⅛ teaspoon ¼ teaspoon
  • dried Chile Powder (optional) ½ teaspoon
  • salt 1 tablespoon
  • fresh orange juice 1 cup
  • apple cider vinegar ½ cup
  • pork butt 4 pounds
  1. Combine all the ingredients except the meat and blend until mixture is smoothly puréed.
  2. Place the pork butt in an IMUSA stock pot and add the puré.
  3. Marinade for at least 1 hour or, even better, overnight in the refrigerator.
  4. Place the pork butt and marinade in an IMUSA pressure cooker and bring to high heat.
  5. When the orange pressure regulator pops up, lower to medium heat and cook for an additional 90 minutes.
  6. Take off the heat allow the orange pressure regulator to go down.
  7. Remove the lid and using a potato masher, shred the meat.

Turkey Taco Bolognese

Turkey Taco Bolognese
Bolognese sauce is a meat-based pasta sauce originating from Italy. We spice it up by adding taco seasoning to create a Mexican-Flavored dish that will be a weeknight staple!
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • olive oil 3 tablespoons
  • ground turkey 1 pound
  • packet taco seasoning 1
  • medium onion 1
  • medium carrots 2
  • medium celery stocks 2
  • large garlic cloves 3
  • can of crushed tomatoes 1 (28 ounce)
  • can of Rotel tomatoes 1 (10 ounce)
  • spaghetti, fettuccini, or any of your favorite pasta 1 pound
  1. Place the IMUSA aluminum stockpot on high heat and pour olive oil.
  2. Once it begins to smoke, add the turkey and cook, breaking up into pieces with a wooden spatula, for about 3-4 minutes.
  3. Add taco seasoning and mix, then cook for another 3-4 minutes.
  4. Add onions, carrots, celery and garlic and cook for 5 minutes, until vegetables are soft.
  5. Add both cans of tomatoes and allow to come to a simmer.
  6. Lower heat and cook pasta.
  7. Once pasta is cooked and drained, add to stockpot with Bolognese.
  8. Serve with Parmesan cheese or queso fresco.
By |Mexican Recipes, Recipes|Comments Off on Turkey Taco Bolognese
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