PERUVIAN MARINATED PORK - VIDEO

Hello everybody! Today I made a delicious dish called Peruvian Marinated Pork or Adobo de Cerdo in Spanish. This dish has a unique flavor due to the fine peruvian ingredients it has. I know you will love it!

Ingredients: (4 servings) 
*Marinated:
4 Pork Shop  
1 tbsp. minced Garlic 
1 tsp. Salt 
1 tsp. Black Pepper 
1/2 tsp. Cumin 
1 tsp. Vinegar

Sautee on a skillet: 

2 large onions cut into strips (I cut into cubes) 

1 tbsp. minced  Garlic 

4 cds of Aji Panca paste 

1/2 cup of Chicha de Jora 

2 Bay Leaves 

1/4 tz Water

  Salt, Pepper, Oregano and Cumin to taste

Preparation: 

1. Marinate the pork overnight or a minimum of 2hrs (convered in the refrigerator) with all ingredients for *marinated. After the pork is already marinated we need to golden brown the pork shops on a pot with a little bit of oil over a medium heat and set aside. 

2. Over medium heat and in the same pot add a little more oil (about 1 tbsp.) and sautee the onions , garlic, aji panca paste, bay leaves, also add salt, pepper, oregano and cumin to taste, let it fry until onion become transparent. Then add the pork shops (previously set aside) mix well and then add the chicha jora and water. Lower the temperature to minimum and simmer for about 30 minutes and Serve!

Serve with a white rice, baked sweet potato, baked potato or green salad.

Video Tutorial:

https://www.youtube.com/watch?v=rqXk39ZJ5U0

BAKED CRISPY CHICKEN - VIDEO

HI there, Today I cooked a delicious Baked Crispy Chicken or Pollo Crocante al Horno in Spanish. Really easy to make and very healthy!

Oven for boneless chicken: 375*F - 185*C for 30-35 min. 
Oven for chicken with bone: 400*F - 200*C for 35-40 min  

Ingredients: 
8 boneless chicken thighs (you can also use chicken with bone)

For Flour: 
1 cup of Flour (I use gluten free flour)
Salt and pepper to taste 

For the Egg: 
2 Eggs
2 tbsp. milk (I use milk of almonds) 
Pepper, Salt, Oregano to taste 

For the Cereal: 
4 tzs. of Cornflakes 
1 tbsp. Salt 
1/2 tsp. Pepper 
1 tsp. dried Basil 
1 tsp. Garlic Powder 
1 tsp. Oregano 
1 tsp. dried Thyme 

Preparation Steps: 
1. Cereal: Place cereal in a Ziploc bag, close it and crush with a rolling pin. Then add all species and mix well. Empty contents into a plate and set aside. 
2. Egg: Beat eggs in a bowl with all other ingredients and set aside. 
3. Flour: Mix the flour with the other ingredients in a bowl and set aside.
4. Clean and wash chicken and dry them well. Coat chicken with flour and shake it off, then coat it with the egg and finally the cereal. 
5. Put them in a pre-greased tray or also you can use parchment paper or aluminum foil.
6. Spray chicken with some oil. This will help it to get a nice baked gold color. 
7. Put them in the oven according to directions -noted above- and serve! 

Video Tutorial:

CONVERTING YOUR RECIPES TO METRIC

NOTE that these conversions are meant to convert recipes from the US and Canada. Converting recipes from other parts of the world may be different.

LIQUID CONVERSIONS

This should be used for converting liquids to metric and can also be used to convert small measurements of salt, baking powder, etc

U.S./ Canada Quantity	Metric equivalent
1 teaspoon	5 mL
1 tablespoon (1/2 fluid ounce)	15 mL
1 fluid ounce (1/8 cup)	30 mL
1/4 cup (2 fluid ounces)	60 mL
1/3 cup	80 mL
1/2 cup (4 fluid ounces)	120 mL
2/3 cup	160 mL
3/4 cup (6 fluid ounces)	180 mL
1 cup (8 fluid ounces) (half a pint)	240 mL
1 1/2 cups (12 fluid ounces)	350 mL
2 cups (1 pint) (16 fluid ounces)	475 mL
3 cups (1 1/2 pints)	700 mL
4 cups (2 pints) (1 quart)	950 mL
4 quarts (1 gallon)	3.8 L

NON-LIQUID INGREDIENTS

Product	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 Tbsp
Flour, all purpose (wheat)	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Flour, well sifted all purpose (wheat)	110 g	80 g	70 g	55 g	35 g	27 g	13 g
Sugar, granulated cane	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Confectioner’s sugar (cane)	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar, packed firmly (not too firmly)	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn starch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Oats, uncooked quick	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Vegetable shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Nuts, chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts, ground	120 g	90 g	80 g	60 g	40 g	30 g	15 g

WEIGHT

Standard Weight	Metric equivalent (grams)
1 ounce	28 g
4 ounces or 1/4 pound	113 g
1/3 pound	150 g
8 ounces or 1/2 pound	230 g
2/3 pound	300 g
12 ounces or 3/4 pound	340 g
1 pound or 16 ounces	450 g
2 pounds	900 g

LENGTH

Standard Length	Metric Equivalent (centimeter)
1/8 inch	3 mm
1/4 inch	6 mm
1/2 inch	13 mm
3/4 inch	19 mm
1 inch	2.5 cm
2 inches	5 cm
3 inches	7.6 cm
4 inches	10 cm
5 inches	13 cm
6 inches	15 cm
7 inches	18 cm
8 inches	20 cm
9 inches	23 cm
10 inches	25 cm
11 inches	28 cm
12 inches or 1 foot	30 cm
13 inches	33
14 inches	35
15 inches	38
16 inches	40
17 inches	43
18 inches	46
19 inches	48
20 inches	51
21 inches	53
22 inches	56
23 inches	58
24 inches or 2 feet	61

TEMPERATURES

Fahrenheit	Celsius
225 ºF	105 ºC
250 ºF	120 ºC
275 ºF	130 ºC
300 ºF	150 ºC
325 ºF	165 ºC
350 ºF	180 ºC
375 ºF	190 ºC
400 ºF	200 ºC
425 ºF	220 ºC
450 ºF	230 ºC
475 ºF	245 ºC