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Claudia's Tasty Bits
Приєднався 15 бер 2008
If you just got here and you are wondering why there are over 100 super useful and awesome cooking videos that will help anyone become an "ok" cook, but most of the videos are pretty darn old, its because I had some kids and they take up like a lot of time and stuff, but don't you worry... I'll be back with new stuff soon. I'll just look a lot olde. But if you have only enjoyed a handful of my videos, please keep on exploring and enjoy a few more handfuls.
THE CRITICS HAVE SPOKEN:
"I know this was eight years ago, but I just found a Food Saver at a thrift shop for $3.99. You gave me the courage to order bags for it and try it out. I love your humor. The video is priceless! Thank you!"
"My family asked me to make your ribs for Thanksgiving instead of turkey." - "You are no Nadia G, but you are good."
If you seek to book Claudia Ossa for a Barmitzvah or side show contact: claudiastastybits@gmail.com
THE CRITICS HAVE SPOKEN:
"I know this was eight years ago, but I just found a Food Saver at a thrift shop for $3.99. You gave me the courage to order bags for it and try it out. I love your humor. The video is priceless! Thank you!"
"My family asked me to make your ribs for Thanksgiving instead of turkey." - "You are no Nadia G, but you are good."
If you seek to book Claudia Ossa for a Barmitzvah or side show contact: claudiastastybits@gmail.com
CROCKPOT CUBAN MOJO PORK - Tasty Bit 92
Cuban Mojo (MOHO) Sauce is one of these magical sauces that everyone interprets a little differently. This recipe reminds me of the Lechó asado from Versailles restaurant in Venice Beach, CA. I feel like crock pots actually make like more difficult, but it just happens to be the perfect vehicle for Cuban Mojo Pork.
If you are a subscriber, first of all, thank you and second of all, you are probably wondering where I have been for over a year. I could tell you that I was traveling the world sampling goat fat, but I wasn't. I was tending to my two little ones as I will continue to be doing for the rest of their lives, or until I die. Now that they have matured to the ripe age of toddlerhood, I have a teensy bit more time to dedicate to one of my other loves, sharing my Tasty Bits with you all!
One of my favorite dishes in the world is the "Lechón Asado" from Versailles restaurant in Venice Beach, California. Very Cuban name right?
I have pined for this tangy and unctuous pork dish ever since I left Southern California in 2006. Pardon me while I weep for a moment.
Yet, it was not until recently, that I thought, heck, why don't I attempt to make this dish myself? My goals are created and achieved at the speed of molasses.
Actual Lechón Asado seemed a bit daunting, so I Googled and Googled and robbed a bunch of different recipes for Cuban Mojo pork, until I conjured one up that I was happy with. The secret sauce is literally "the sauce", which is the "Mojo" (pronounced moho and nothing like your sensual prowess) and like any super traditional sauce, everyone makes it differently, so I played with it until it transported me to Versailles, in Venice California.
I use my crock-pot for one or two things and this is definitely number one. I have all of the footage fixins for the black beans and rice video that should accompany this video, but alas, I have Thing 1 and Thing 2 residing in my home, so I will give you the recipe to the super easiest Cuban black beans and rice ever, for now, but will throw together a video when the kids graduate from College. Just kidding, the video will come soon.
Cuban Mojo Pork a la Crockpot
a big crock pot
4-6 lb pork butt/shoulder quartered & stabbed
Juice 2 large oranges & 4 limes
1 head garlic peeled
1-2 T sea salt
2 T divided dry oregano
1 large onion
1 t peppercorns
1. Cut the pork butt/shoulder into roughly 4 pieces and stab all over.
2. Juice the 2 oranges and 4 limes and blend or pulse with entire head of garlic. Peel it first please.
3. Slice 1 big old onion and divide it in two.
4. Open up two gallon-sized freezer bags and place them side-by-side on a sheet pan or anything that will hold them and prevent them from spilling in case they burst, which has never happened to me. Fold them over half way and open them up.
5. Throw half the onions, oregano, peppercorns, salt and citrus/garlic juice into each bag.
6. Place half of the pork each bag.
7. Seal each bag almost completely and remove the air. Finish sealing and gently massage/ squish around until there is onion and everything else all over the pork.
8. Lay each bag on it's side and throw in the fridge for 4-10 hours and flip occasionally.
9. Dump contents of both bags into a large crock-pot.
10. Cook on low for 10 hours.
11. Skim the fat with a large spoon or however you like to do it.
12. You may break up the pork a little or serve the chunks whole.
Serve with my super easy black beans and rice and DON"T FORGET TO SPOON JUICE/SAUCE OVER THE PORK. It is all about the sauce. Be careful to not serve peppercorns as they lead to pleasure interruptus.
Super Easy Cuban-Style Black Beans
2 Cans organic black beans with liquid
1 Can organic kidney beans with liquid (yes, I know, a little weird , but amazing)
1 cup or so of chicken stock ( I like Kirkland Organic)
2-4 T olive oil
1 t each cumin, onion powder and garlic powder or more.
1 Bay leaf
Sea Salt tt (salt toward the end)
(If you like porkiness, you may render some bacon and throw it in or even chop up raw bacon real small and throw it in too)
1.Throw everything into a medium sauce pan.
2.Bring to a boil and reduce to a simmer for 20-40 minutes depending on how thick you want them. If you want them even more thick, mash a little with a potato masher or stick an immersion blender in for a few seconds.
3. Taste and add sea salt as needed. If you used bacon you will need less salt.
Super Easy White Rice
1 Cup of long grain rice. I use Jasmin.
1.5 cups liquid i.e. water or chicken stock
2 T olive oil
1 t salt
1. Dump everything into a small sauce pan and mix. I don't wash my rice because I don't mind starch and boiling will kill any remnants of the folks who picked the rice. Smiley face.
2. Bring to a boil on medium heat and when you see little holes form and not a lot of water is left, like after 15 minutes, cover and lower the heat to super low and the rice should be done in 10-15 minutes or so. It is ok to taste the rice after 10.
If you are a subscriber, first of all, thank you and second of all, you are probably wondering where I have been for over a year. I could tell you that I was traveling the world sampling goat fat, but I wasn't. I was tending to my two little ones as I will continue to be doing for the rest of their lives, or until I die. Now that they have matured to the ripe age of toddlerhood, I have a teensy bit more time to dedicate to one of my other loves, sharing my Tasty Bits with you all!
One of my favorite dishes in the world is the "Lechón Asado" from Versailles restaurant in Venice Beach, California. Very Cuban name right?
I have pined for this tangy and unctuous pork dish ever since I left Southern California in 2006. Pardon me while I weep for a moment.
Yet, it was not until recently, that I thought, heck, why don't I attempt to make this dish myself? My goals are created and achieved at the speed of molasses.
Actual Lechón Asado seemed a bit daunting, so I Googled and Googled and robbed a bunch of different recipes for Cuban Mojo pork, until I conjured one up that I was happy with. The secret sauce is literally "the sauce", which is the "Mojo" (pronounced moho and nothing like your sensual prowess) and like any super traditional sauce, everyone makes it differently, so I played with it until it transported me to Versailles, in Venice California.
I use my crock-pot for one or two things and this is definitely number one. I have all of the footage fixins for the black beans and rice video that should accompany this video, but alas, I have Thing 1 and Thing 2 residing in my home, so I will give you the recipe to the super easiest Cuban black beans and rice ever, for now, but will throw together a video when the kids graduate from College. Just kidding, the video will come soon.
Cuban Mojo Pork a la Crockpot
a big crock pot
4-6 lb pork butt/shoulder quartered & stabbed
Juice 2 large oranges & 4 limes
1 head garlic peeled
1-2 T sea salt
2 T divided dry oregano
1 large onion
1 t peppercorns
1. Cut the pork butt/shoulder into roughly 4 pieces and stab all over.
2. Juice the 2 oranges and 4 limes and blend or pulse with entire head of garlic. Peel it first please.
3. Slice 1 big old onion and divide it in two.
4. Open up two gallon-sized freezer bags and place them side-by-side on a sheet pan or anything that will hold them and prevent them from spilling in case they burst, which has never happened to me. Fold them over half way and open them up.
5. Throw half the onions, oregano, peppercorns, salt and citrus/garlic juice into each bag.
6. Place half of the pork each bag.
7. Seal each bag almost completely and remove the air. Finish sealing and gently massage/ squish around until there is onion and everything else all over the pork.
8. Lay each bag on it's side and throw in the fridge for 4-10 hours and flip occasionally.
9. Dump contents of both bags into a large crock-pot.
10. Cook on low for 10 hours.
11. Skim the fat with a large spoon or however you like to do it.
12. You may break up the pork a little or serve the chunks whole.
Serve with my super easy black beans and rice and DON"T FORGET TO SPOON JUICE/SAUCE OVER THE PORK. It is all about the sauce. Be careful to not serve peppercorns as they lead to pleasure interruptus.
Super Easy Cuban-Style Black Beans
2 Cans organic black beans with liquid
1 Can organic kidney beans with liquid (yes, I know, a little weird , but amazing)
1 cup or so of chicken stock ( I like Kirkland Organic)
2-4 T olive oil
1 t each cumin, onion powder and garlic powder or more.
1 Bay leaf
Sea Salt tt (salt toward the end)
(If you like porkiness, you may render some bacon and throw it in or even chop up raw bacon real small and throw it in too)
1.Throw everything into a medium sauce pan.
2.Bring to a boil and reduce to a simmer for 20-40 minutes depending on how thick you want them. If you want them even more thick, mash a little with a potato masher or stick an immersion blender in for a few seconds.
3. Taste and add sea salt as needed. If you used bacon you will need less salt.
Super Easy White Rice
1 Cup of long grain rice. I use Jasmin.
1.5 cups liquid i.e. water or chicken stock
2 T olive oil
1 t salt
1. Dump everything into a small sauce pan and mix. I don't wash my rice because I don't mind starch and boiling will kill any remnants of the folks who picked the rice. Smiley face.
2. Bring to a boil on medium heat and when you see little holes form and not a lot of water is left, like after 15 minutes, cover and lower the heat to super low and the rice should be done in 10-15 minutes or so. It is ok to taste the rice after 10.
Переглядів: 6 279
Відео
Four Easy Goat Cheese Spreads and Many Uses! Tasty Bit 91
Переглядів 14 тис.9 років тому
I shout from the cheese aisle! "Buy that little goat cheese log! It is so versatile." and then I open the cheese drawer in my fridge and whisper, "Crap, I already have two logs I haven't used." I Googled goat cheese spreads that use Greek yogurt because I thought that Greek yogurt might soften the texture of a spread. I was right. I found a Healthy Cheese spread recipe on PopSugar that uses Gre...
You Must Learn to Quick Pickle Onions // Tasty Bit 90
Переглядів 38 тис.9 років тому
I felt like a million bucks the first time I quick pickled some onions. I had tasted pickled onions many times and loved them, but assumed that it was a difficult and lengthy culinary feat. I did some Googling and found a ton of relatively long recipes and techniques. I decided that I - didn't have no time for that-, so I threw some paper-thin red onions in some water, red wine vinegar, pepperc...
My Perfect Potato Salad // Tasty Bit 89
Переглядів 6 тис.9 років тому
I have never tackled potato salad because I felt that it was something that should be left to the veterans. It just happens that I have reached an age in which mu mu's seem pretty comfortable and that I need to have my own potato salad recipe. I love elements of German, Colombian and Potato salad, so, like Dyson and his vacuum cleaners, I set out to invent, The Perfect Potato Salad. I think tha...
Summer Vodka Sips -The Transfusion & The Moscow Mule // Tasty Bit 88
Переглядів 2,5 тис.9 років тому
I am not a huge booze hound and this is mostly because I have two kids to keep alive, but I am, however, also, still alive and enjoy a little cocktail here and there. My brother-in-law Carl, introduced the Transfusion to me and the rest of my husband's family at a big family reunion a few years back. It rocked my world... it combined all of the happiness of the grape popsicles of my childhood w...
Shaved Raw Zucchini Salad with Basil and Parmesan // Tasty Bit 87
Переглядів 1,7 тис.9 років тому
Anyone can shave zucchini and put it on a plate, but it will most likely become soggy because of one factor. I love salt more than anything and I always salt every step of the way, except for when I make shaved zucchini salad. Salt draws out the moisture in zucchini in the same way that it does in eggplant. If you salt your salad too soon, there will be a pool of water on the bottom of the plat...
Cilantro Crack Sauce // Tasty Bit 86
Переглядів 54 тис.9 років тому
Cilantro Crack sauce is named as such due to it's tangy and incredible flavor, you will immediately want to put it on everything, unlike the real crack that will just make you homeless and possibly dead. I have only published one recipe that sucked and it was for this very sauce a few years back. I realized that I gave you guys something that could have turned out not crack-like, so here it is,...
Parmesan Chicken Paillard with Fried Capers // Tasty Bit 85
Переглядів 1 тис.9 років тому
Chicken Paillard is fancy for chicken breast cutlets that have been pounded thinly and, in this case, coated with parmesan cheese, breaded and fried. What is not to like about that. This dish is partially inspired by my mom in-laws pork chops that are covered in Parmesan cheese, breaded and fried and also the Chicken Paillard from the Balboa Cafe in San Francisco, California. I will make videos...
The Best Bleu Cheese Dressing for your Wedge // Tasty Bit 83
Переглядів 3,1 тис.9 років тому
A perfect wedge salad is simple. yet complex. Blah blah blah. No, really, it is very important to have the most delicious bleu cheese dressing ever, the freshest and most crisp iceberg lettuce and the crispiest bacon bits. I borrowed this recipe from my mother-in-law, who got it from the Food Network online, but swapped out non-fat Greek yogurt for regular plain yogurt. I will say this a millio...
American Taco Night // Tasty Bit 82
Переглядів 1,3 тис.9 років тому
Recipe begins at minute 3:37 for the haters. For most Americans, hard-shelled tacos filled with ground beef are authentic Mexican tacos, but the reality is that they are an American invention. I happen to love hard-shelled tacos because they take me back to high school when I used to eat at Taco Bell every day because it was all I could afford, but besides that, the tacos and burritos were deli...
NUTBALLS A.K.A Mexican Wedding Cookies // Tasty Bit 81
Переглядів 2,4 тис.9 років тому
I'm not a cookie person, but there is one cookie that defines me and that is the "Nutball" or as some people call them, Mexican wedding cookies. I have a beautiful history with nutballs, but recently I decided to try making them with whole wheat flour instead of white flour. My mother found a recipe that uses honey instead of sugar out of the Silver Palate Cookbook and all I did was swap out 1 ...
Salmon in Parchment for Fish Haters // Tasty Bit 80
Переглядів 1,1 тис.9 років тому
I want to cry when I hear people say that they don't like fish. To me, it is like if someone says that they don't like hugs. Clearly, they have been getting bad hugs and fish their whole life. I used to cook salmon in parchment every week in the 90's. Baking fish in a parchment pouch in the oven is the best method for people who feel that fish is fishy and gross or who are afraid of over-cookin...
How to Roast Vegetables Easy Peasy // Tasty Bit 79
Переглядів 1,4 тис.9 років тому
Roasting vegetables seems like a simple task, but many people have a hard time with it. I blame the number 350. There should be a Sesame Street episode where that number is banished from kitchens across the world to dig caves somewhere. When you roast veggies at 350 and over-crowd the pan, you get mush or dehydrated veggies. My video is really great and shows you step by step how to roast veget...
The Best Guinness Chocolate Cake Ever // Claudia's Tasty Bits Features
Переглядів 9599 років тому
I'm not Irish and frankly, I'm a bit turned off by green beer and fake green cupcakes, but when I saw the photo for HotChocolateHit's Guinness Chocolate Cake with Brown Butter Cream Cheese Frosting, I nearly ate my phone. Vedika, the lady from HotChocolateHits here on UA-cam is a baking genius. I trust her palate and her technique. So instead of trying to be Irish and sharing a random green rec...
Trader Joe's Chocolate Croissants, Cheese Blintzes & Potato Latkes // Tasty Bit 78
Переглядів 1,1 тис.9 років тому
Trader Joe's Chocolate Croissants, Cheese Blintzes & Potato Latkes // Tasty Bit 78
Pressure Cooker Ribs for Anthony Bourdain // Tasty Bit 77
Переглядів 4,8 тис.9 років тому
Pressure Cooker Ribs for Anthony Bourdain // Tasty Bit 77
How to Section an Orange, Lime or Grapefruit // Throwback Thursday Tasty Bit
Переглядів 6079 років тому
How to Section an Orange, Lime or Grapefruit // Throwback Thursday Tasty Bit
Chocolate Love Dust // Tasty Bit 76
Переглядів 1,6 тис.9 років тому
Chocolate Love Dust // Tasty Bit 76
Smoked Paprika Deviled Eggs // Tasty Bit 74
Переглядів 5929 років тому
Smoked Paprika Deviled Eggs // Tasty Bit 74
Easy Herb Crusted Rack of Lamb // Tasty Bit 73
Переглядів 3,1 тис.9 років тому
Easy Herb Crusted Rack of Lamb // Tasty Bit 73
Baked Parmesan Chicken Bites // Tasty Bit 72
Переглядів 1,6 тис.9 років тому
Baked Parmesan Chicken Bites // Tasty Bit 72
Apricot Dijon Laquered Chicken Thighs // Tasty Bit 71
Переглядів 1,1 тис.9 років тому
Apricot Dijon Laquered Chicken Thighs // Tasty Bit 71
Devils on Horseback for Millionaires // Tasty Bit 70
Переглядів 2 тис.9 років тому
Devils on Horseback for Millionaires // Tasty Bit 70
Brown Butter Sage Sauce - Light-ish // Tasty Bit 69
Переглядів 12 тис.9 років тому
Brown Butter Sage Sauce - Light-ish // Tasty Bit 69
Changua, the Colombian Egg Drop Soup // Tasty Bit 68
Переглядів 8 тис.9 років тому
Changua, the Colombian Egg Drop Soup // Tasty Bit 68
Burrata, Honey & Hazelnut Bruschetta Ode to Delarosa // Tasty Bit 67
Переглядів 1,6 тис.9 років тому
Burrata, Honey & Hazelnut Bruschetta Ode to Delarosa // Tasty Bit 67
Moros y Cristianos A K A Cuban Beans and Rice // Tasty Bit 65
Переглядів 4,5 тис.9 років тому
Moros y Cristianos A K A Cuban Beans and Rice // Tasty Bit 65
2014 Foodie Gift Guide! // Tasty Bit 64
Переглядів 3119 років тому
2014 Foodie Gift Guide! // Tasty Bit 64
I just stumbled across your channel, I hope you come back someday. I love your style of content.
9 years later and it’s still popping 👏 ❤
Thanks
WAIT.......NO CRACK ????????
Can you double seal it with that machine?
I’ve used this sauce recipe for over 5 years now and I keep coming back to this video! Thank you!
God you’re so hot
Amazing❤
So additive. I go to a columbian restaurant and ask for extra but it’s never enough so here I am on YT b/c I need to make it myself. It’s soo good. I’ll have to try this recipe. I feel like it should have lime in it tho
Just saw this video but totally relate to forgetting to do laundry and had to wear a bathing suit to gym 😂
Just bought the same one at a thrift store like everyone else and watched your video first before trying it out. I feel confident about doing this now. Love your instructions and the way you demonstrate. 👍
I don’t care what anyone thinks, of all the videos I’ve watched on this machine, YOURS was the most helpful! Thank you for all the details!
If you're still alive, I hope you did not really think you could store anything for 5 years... it's more like 3-5 times longer then without vacuum sealing ;P
This video is 9 years old, and I still thoroughly enjoyed it 😂 I just got my first food saver for Christmas and am ready to take on the world after watching your video
jsjsjjs la cara de desesperacion al final por tener que acabarselo
what is the brand name FoodSaver what
yes
🙏🏼🙏🏼
Do you know what to do if you accidentally suck up chicken broth into accessories hose and cant get machine to open to access tray? Any ideas? Mine is the upright kind from years ago. I love it but it will not rotate to open...
Only consideration dor the smooth/rough side if the bag material is the machines grip of the bag while vacuuming and sealing. I vacuum seal mine rough side up or down and hadno different result.
I've had my V2480 since the early 2000's. Still working great! Getting 10lbs of chicken leg quarters at $8 and cut them into legs and thighs, then I vacuum save them in portions i will make for a meal.
I pull the bag out and seal the end before I cut the length I believe I need.
They look delicious! My cousin boils hers to the point that you need a toe tag to identify what they were 😳😢😂
Why the f do have a mustache. I couldn’t ever watch this.
Excellent video. Thanks for explaining how to seal solids , liquids and socks. lol.
I do hope you and your strangeness are still a thing and are married and still married to that wonderful man who gifted you a vacuum sealer
Still strange. Still married. Thank you for making me smile!
@@claudiastastybits you deserve it. I haven’t had real laugh in awhile plus you taught me how to use a vacuum sealer so thank you 😊
So helpful and fun to learn. We love oranges. No more wedges for us!
Henry and I are having so much fun watching your videos! We love your choice of music. We can’t wait to try your salmon!
Very good recipes!! Thanks!!
Thanks for the demo. We have had ours for years sitting in a closet. Much easier to look up your video to see how to work it rather than read the manual, heh, heh.
Thank you for making this
love note to yourself a month later :)
and I mean this in a healthy positive way, good video
your hilarious
just picked one up at a thrift store and thought it was broken because all the seal light would do is blink... Who knew you had to crank down so hard on the locking lever! Thanks to your video, I am now sealing my socks and chicken : )
ohhh boy 9yrs ago???? why haven't i seen you earlier 🤷♂️ your a dime in a dozen and cheers for the vid, i just sub and will need to watch all your other videos
Your bag just magically appear from nowhere. No mention of how to use the Store and Cut. Bummed.
GOOD !!!!!!!!!!!!!!!!!!!!!!!!! THANK YOU!
Just found this video after finding a used vacuum sealer. Good video tutorial. Thanks for making it simple.
Added lime and salt makes it sooo good
Loved your instructional video. I have a nice older Philips vacuum sealer and I had no idea on how to use it. I can give it a shot now. You're very beautiful...Latina ? (I KNOW you're happily married lol)
Such a cute video. Thank you. Using my husband's FoodSaver that he has had for many years. He always stores it away in original packaging and it still looks like brand new. This is my first time using one.
Love the back story 😂
Love the dating advice!
Love the dress (and the recipe)!
Simple, brilliant, and ever so entertaining!
69? Yes please
Must try this!
Love the music accompaniment!
Thanks for the video! I was with you till you did the soup. There was no reason to take it out of the container it was in (not a particularly valuable container, rather the type that more food at the store comes in) and put it in the bag. As long as you fill those containers to the top (but allowing for expansion of water as it freezes), it's also negligible difference in storage space, plus if you have several of the same size container, they stack quite nicely and provide a flat vertical surface for labeling the food in a uniform stack so it is easy to see at a glance where what you want is, instead of fumbling through bags to read the little label patch on them instead, letting all the ambient heat and moisture from outside, into the freezer in the process of keeping the door open longer.
You are correct and thank you for your feedback.
Thank you…your video helped my mother and me