Great Urban Eats™ represents a FIRST in Television Food Blogging. We feature Urban Restaurants and Urban Farmers weekly.
We not only Entertain you with the Menu Items of the Fabulous Chefs and Delectable Produce from the Wonderful Farmers, but we also Educate you on how to use Food for Health and Happiness!
This page is dedicated to the Recipes that the Host of our show has Created.
Seasoning for Chicken: Himalayan Pink Salt, Black
Pepper, Onion Powder, Garlic Powder.
Melt 4 Table Spoons of Butter and add 1 Tsp of
Minced Garlic and 2 Tbsp of Finely Chopped Parsley.
Preheat Oven to 325.
Pan sear or Grill 2 lbs. Boneless Skinless Chicken
Cool and Shred.
Use 1 Large Hawaiian Bread pack. Slice in half
Butter Large Baking Dish.
Place bottom of Hawaiian Bread inside dish.
Layer with Pesto.
Layer with shredded Chicken.
Layer with choice of Cheese (I used Asiago and
Place top half of Hawaiian Bread on top.
Layer Generous amount of melted Butter on top.
Place in Oven for 20 minutes or when Bread is
Golden and Cheese melted.
Chicken Mango Pineapple Kabobs
Skewers: Boneless Chicken Thighs (3 per Skewer),
1 each Red, Orange, and Yellow Bell Peppers cut into chunks,
1 Pineapple chunked,
Baby Portobello Mushroom caps.
Sauce: Pineapple Nectar,
1 can crushed Pineapple,
Sweet Chili Sauce,
1/2 cup Honey.
Directions: Season Chicken with Himalayan Salt and Black Pepper.
Marinade Chicken with 1 cup of each nectar. Refrigerate.
Mix remaining nectars with 1/4 cup of Honey, 1/2 cup of Chili Sauce, and 1 can of crushed Pineapple.
Whisk and set aside.
Alternate Chicken Thigh, Bell Pepper and Pineapple chunk onto Skewers and cap with Mushroom.
Brush skewers with Olive Oil and place on HOT Grill.
Brush often with sauce mixture, turning skewers intermittently. When cooked through and slightly charred, remove and glaze with Chili Sauce when serving.
I placed remaining Peppers, Mushrooms, and Pineapple in a foil pouch and added Butter then placed that onto the grill.
INGREDIENTS (Stew Chicken):
*4 Chicken Drumsticks cut in half
*4 Chicken Thighs cut in half
1 cup Green Seasoning
1 whole Yellow Onion diced
1 Tbsp Ketchup
1 Cup Brown Sugar
1/4 Cup Vegetable Oil or EVOO
Himalayan Pink Salt
Ground Black Pepper
1 Cup water
Marinade Chicken in Green Seasoning for 1 hour minimum. Overnight if possible.
Place Oil in pot on Medium high heat.
Add brown sugar once oil is hot.
Stir occasionally and allow sugar to become dark brown. Be careful to not let it burn.
Add chicken and stir until completely covered with brown sugar. Turn heat down do medium.
Add onion. Allow to cook for approximately 3 minutes then add water and cover. Allow to cook until Chicken is tender.
Add Ketchup and stir.
Remove lid and continue to cook on Low heat until chicken is thoroughly cooked.
Salt and Pepper to taste.
You can add a slurry if you desire a thicker gravy.
INGREDIENTS: ARROZ CON GRANDULES
1/2 cup Pork, cured salted
1/2 cup Sofrito
10 Spanish olives, whole
6 oz Tomato sauce
Pasta & Grains
3 cups Grain rice, medium
Baking & Spices
Oils & Vinegars
1/3 cup Vegetable oil
Nuts & Seeds
1 tsp Cumin
3 cups Water
1 can Gandules (pigeon peas) (drained)
1 packet Sazon culantro y achiote
Start by adding the vegetable oil to the large pot and set the stove heat to medium.
Toss in your chopped cured salted pork into the pot and cook until it is fried.
Remove the cured salted pork and set aside but keep the grease in the pot.
Next, add your sofrito, tomato sauce, sazon culantro y achiote, cumin, spanish olives, and gandules to the pot.
Cook and stir the mixture for about 3 to 4 minutes. In addition, add your water and bring to boil.
Lastly, add your medium grain rice and the fried cured salted pork and stir everything gently.
Cover with lid. Cook for 30 minutes over medium heat without opening the lid at all.
Fluff rice and add salt for personal taste.
Great Urban Eats™ exists because of you!
Some of the best Restaurants have been skipped over by Mainstream Media. And we all know that without Urban Food and Farmers, the inner cities would not have survived. In fact, the entire world of Cuisine as an Art exists because the cooks from the inner cities and the farmers as well, made due with what was available to them. They created something out of nothing. THIS is what underlies the Food Industries beginnings.
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