"A modern take on traditional Caribbean Island stew, paired with Guinness Extra Stout."
Chef Yadira Garcia is a Dominican, Bronx-born chef. Her Baltimore Blonde Asopao (Ah-So-Pao) is a modern take on the more traditional and famous Caribbean Island stew, akin to a Latin risotto. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.
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Ingredients
1 Cup Prepared Sofrito
2 tablespoons Olive oil
1 Large onion, diced
1 cup Bell peppers, diced
2 teaspoon Mashed garlic
1 tablespoon Finely chopped parsley or cilantro
2 ½ cups Short grain rice, presoaked
1 Cup Sweet Peas
2 cups Tomato sauce
½ Cup Squash or West Indian Pumpkin, medium dice
Juice of 1 lime
½ cup Carrots, medium diced
3 teaspoons Salt
½ cup Green olives
½ teaspoon Pepper
½ teaspoon Turmeric
3 Quarts of boiling shrimp stock
Corn and Avocado
2 Ears of corn
1 Poblano pepper, cut into small pieces
1/2 Red onion, thinly sliced
2 teaspoons Olive oil
2 Pinches kosher salt + freshly ground black pepper
1 Large or 2 small avocado, cut into small dice
1/2 cup Cherry tomatoes, halved or quartered
2 tablespoons Lime juice, plus lime wedges for serving
1/2 Teaspoon Honey
1 teaspoon Cayenne or Aleppo pepper, to taste
1/4 cup Extra virgin olive oil
1 Handful fresh basil and mint leaves, roughly torn
Chili Garlic Prawns
6 tablespoons Olive oil, divided, plus more for grill
2 Garlic cloves, finely chopped
2 tablespoons Finely chopped fresh parsley
½ teaspoon Crushed red pepper flakes
6 Head-on, tail-on prawns or jumbo shrimp (½–1 pounds)
Kosher salt and freshly ground black pepper
Flaky sea salt
SHOP
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SHOP
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