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Showing posts with label Puerto Rican. Show all posts
Showing posts with label Puerto Rican. Show all posts
Tuesday, 27 May 2014
Thursday, 22 May 2014
Caribbean Recipes
Caribbean Recipes -
This section will provide you with various Caribbean foods that will blow away your mind. These Caribbean recipes has been further divided into several sub-categories depending on the place from where the food originated. Browse through the section in order to delight your taste buds....!!!!....Hot Pepper Sauce
Bahamian Mahi Mahi
Trini Style Chicken
Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa
Jerk beef burger with pineapple relish & chips
Caribbean-Style Sofrito
Classic Black Beans and Rice
Puerto Rican Recipes
Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce
Habichuelas Guisadas
Puerto Rican Tostones (Fried Plantains)
Bistec Encebollado
Slow Cooker Pernil Pork
Puerto Rican Pork Roast
Easy Pina Colada French Toast
Stuffed Turkey Legs
Puerto Rican Chicken and Rice
Jibarito
Fried Plantain Meat Pie
Cuban Recipes
Cuban-Style Pork and Sweet Potatoes
Cuban Ropa Vieja
Carne Con Papas
Sea Bass Cuban Style
Cuban Beef Stew
Classic Cuban Midnight (Medianoche) Sandwich
Cuban Pork Tenderloin
Mojito Chicken
Cuban Garlic Chicken
Garlic-Onion Dinner Muffins
Toasted Cuban Sandwich
Boliche (Cuban Pot Roast)
Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)
Mojo Roast Chicken (Pollo Asado)
Spicy Cuban Mojo Chicken with Mango-Avocado Salsa
Cuban Pork Roast
Jamaican Recipes
Wednesday, 21 May 2014
Classic Black Beans and Rice
This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat if you wish. It is an easy and healthy short cut and takes about 30 minutes to cook.
Ingredients:
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves of minced garlic
1 (15 ounce) can black beans (undrained)
3/4 cup water
1 teaspoon oregano
1/4 teaspoon sugar
1 package sazon goya (without annato *see note)
1 tablespoon cooking wine or 1 tablespoon cider vinegar
2 cups cooked white rice
Directions:
Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
Sauté until tender @ 8-10 minutes.
Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced
@ 20 minutes.
Serve over white rice.
I like to mash a few of the beans with the back of a spoon to flavor the sauce.
Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.
Ingredients:
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves of minced garlic
1 (15 ounce) can black beans (undrained)
3/4 cup water
1 teaspoon oregano
1/4 teaspoon sugar
1 package sazon goya (without annato *see note)
1 tablespoon cooking wine or 1 tablespoon cider vinegar
2 cups cooked white rice
Directions:
Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
Sauté until tender @ 8-10 minutes.
Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced
Serve over white rice.
I like to mash a few of the beans with the back of a spoon to flavor the sauce.
Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.
Gluten Free Sweet Corn Bread Muffins
These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli. Golden brown and delicious.
Ingredients:
1/2 cup cornmeal
1/2 cup sugar
6 tablespoons rice flour
1 1/2 tablespoons tapioca flour
1 tablespoon cornstarch
1/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
4 tablespoons butter, melted
1/2 teaspoon vanilla
1 large egg
Directions:
Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
Combine dry ingredients.
Slowly mix in milk, melted butter, vanilla, and already beaten egg.
Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
Ingredients:
1/2 cup cornmeal
1/2 cup sugar
6 tablespoons rice flour
1 1/2 tablespoons tapioca flour
1 tablespoon cornstarch
1/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
4 tablespoons butter, melted
1/2 teaspoon vanilla
1 large egg
Directions:
Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
Combine dry ingredients.
Slowly mix in milk, melted butter, vanilla, and already beaten egg.
Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
Fried Plantain Meat Pie
Piononos' are a Puerto Rican dish that have sweet ripe plantains wrapped around a ground meat filling, then breaded and fried. This fills my craving for them even though it is layered and baked. I served this with basic Puerto Rican white rice and a garden salad with avocado. The meat filling can be made in bulk and frozen in batches for future use. Delicious!
Ingredients:
2 tablespoons canola oil
1 pound ground pork
2 ounces cooked ham, cut into small dice
1/2 cup sofrito
12 small pitted olives, chopped
1 tablespoon capers, drained and chopped
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 cup tomato sauce
5 large plantains
1/4 cup butter, softened
3/4 teaspoon white sugar
2 tablespoons melted butter
Directions:
Preheat an oven to 375 degrees F (190 degrees C). Butter a baking dish.
Heat the canola oil in a large skillet over medium-high heat. Cook the ground pork and cooked ham in the hot oil until the pork is completely cooked and no longer pink, 7 to 10 minutes. Remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.
Reduce the heat to medium-low. Place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes. Add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes. Return the ground pork and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.
Bring a pot of lightly salted water to a boil. Rinse the plantains and cut off their tips, leaving the skin on; cut each plantain into 2 to 3 segments each about 3 inches long. Cook the plantains in the boiling water until tender, about 15 minutes; drain and peel. Put the peeled plantains in a mixing bowl and mash with a potato masher. Add the softened butter and sugar; mix.
Spread about half of the plantain mixture into the bottom of the prepared baking dish. Layer the meat mixture over the plantains. Top with the remaining plantain mixture.
Bake in the preheated oven for 15 minutes. Brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more. Remove from oven and allow to rest 10 to 15 minutes before slicing to serve.
Ingredients:
2 tablespoons canola oil
1 pound ground pork
2 ounces cooked ham, cut into small dice
1/2 cup sofrito
12 small pitted olives, chopped
1 tablespoon capers, drained and chopped
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 cup tomato sauce
5 large plantains
1/4 cup butter, softened
3/4 teaspoon white sugar
2 tablespoons melted butter
Directions:
Preheat an oven to 375 degrees F (190 degrees C). Butter a baking dish.
Heat the canola oil in a large skillet over medium-high heat. Cook the ground pork and cooked ham in the hot oil until the pork is completely cooked and no longer pink, 7 to 10 minutes. Remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.
Reduce the heat to medium-low. Place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes. Add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes. Return the ground pork and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.
Bring a pot of lightly salted water to a boil. Rinse the plantains and cut off their tips, leaving the skin on; cut each plantain into 2 to 3 segments each about 3 inches long. Cook the plantains in the boiling water until tender, about 15 minutes; drain and peel. Put the peeled plantains in a mixing bowl and mash with a potato masher. Add the softened butter and sugar; mix.
Spread about half of the plantain mixture into the bottom of the prepared baking dish. Layer the meat mixture over the plantains. Top with the remaining plantain mixture.
Bake in the preheated oven for 15 minutes. Brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more. Remove from oven and allow to rest 10 to 15 minutes before slicing to serve.
Caribbean-Style Sofrito
Common in Cuba, Puerto Rico, and the Dominican Republic, sofrito is a blend of herbs and vegetables used in Afro-Latin/Caribbean cooking to season rice, bean, and meat dishes. It has no salt, and appeals to those unfamiliar with Caribbean food because of its authentic taste. The ingredient is vegetarian friendly and can be adapted to accommodate vegans. Adapt the ingredient amounts to suit your personal tastes.
Ingredients:
2 green bell peppers, cut into 1/4 inch cubes
2 red bell peppers, cut into 1/4 inch cubes
1 orange bell pepper, cut into 1/4 inch cubes
1 yellow bell pepper, cut into 1/4 inch cubes
10 tomatoes, cored and coarsely chopped
1 bunch green onions, chopped
1 1/2 bunches fresh cilantro leaves, chopped
6 fresh tomatillos, husks removed
1 cup chopped garlic
Directions:
Place the green, red, orange, and yellow bell peppers in a blender or bowl of a food processor. Add the tomatoes, green onions, cilantro, tomatillos, and garlic. Blend or pulse according to your preference to make a chunky or smooth mixture. Refrigerate in a covered container up to 5 days, or freeze up to 45 days.
Tips:
Freeze the sofrito in resealable plastic bags and use as needed, or spoon into ice cube trays to freeze in portions.
Ingredients:
2 green bell peppers, cut into 1/4 inch cubes
2 red bell peppers, cut into 1/4 inch cubes
1 orange bell pepper, cut into 1/4 inch cubes
1 yellow bell pepper, cut into 1/4 inch cubes
10 tomatoes, cored and coarsely chopped
1 bunch green onions, chopped
1 1/2 bunches fresh cilantro leaves, chopped
6 fresh tomatillos, husks removed
1 cup chopped garlic
Directions:
Place the green, red, orange, and yellow bell peppers in a blender or bowl of a food processor. Add the tomatoes, green onions, cilantro, tomatillos, and garlic. Blend or pulse according to your preference to make a chunky or smooth mixture. Refrigerate in a covered container up to 5 days, or freeze up to 45 days.
Tips:
Freeze the sofrito in resealable plastic bags and use as needed, or spoon into ice cube trays to freeze in portions.
Mango Pudding (Flan de Mango)
Pure Puerto Rican recipe that is called 'flan de mango.' The mango may be substituted with pumpkin or yam puree.
Ingredients:
1 cup white sugar
1 tablespoon lemon juice
2 cups pureed mango
1 (14 ounce) can sweetened condensed milk
2 tablespoons cornstarch
1 tablespoon rum (optional)
1 cup evaporated milk
6 eggs, beaten
1 pinch salt
Directions:
Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.
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Ingredients:
1 cup white sugar
1 tablespoon lemon juice
2 cups pureed mango
1 (14 ounce) can sweetened condensed milk
2 tablespoons cornstarch
1 tablespoon rum (optional)
1 cup evaporated milk
6 eggs, beaten
1 pinch salt
Directions:
Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.
Jibarito
Authentic Puerto Rican sandwich. Wonderful because there is NO bread involved!!!
Ingredients:
2 cups vegetable oil for frying
1 green plantain, peeled and halved lengthwise
2 tablespoons vegetable oil
1 clove garlic, minced
4 ounces beef skirt steak, cut into thin strips
1/4 medium yellow onion, thinly sliced
1 pinch cumin
1 pinch dried oregano
1 tablespoon mayonnaise
1 slice processed American cheese, cut in half
2 slices tomato
3 leaves lettuce
Directions:
Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels.
Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels.
Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through.
To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!
Ingredients:
2 cups vegetable oil for frying
1 green plantain, peeled and halved lengthwise
2 tablespoons vegetable oil
1 clove garlic, minced
4 ounces beef skirt steak, cut into thin strips
1/4 medium yellow onion, thinly sliced
1 pinch cumin
1 pinch dried oregano
1 tablespoon mayonnaise
1 slice processed American cheese, cut in half
2 slices tomato
3 leaves lettuce
Directions:
Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels.
Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels.
Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through.
To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!
Puerto Rican Chicken and Rice
Savory chicken and rice side dish that will compliment any table, and will be loved by your family.
Ingredients:
1 tablespoon vegetable oil
5 chicken drumsticks
1 small onion, chopped
1/2 cup pitted green olives
2 tablespoons capers
1 (8 ounce) can tomato sauce
3 tablespoons shortening
2 tablespoons achiote seed
4 cups boiling water
4 cups uncooked jasmine rice
Directions:
In a large saucepan saute chicken, onions, olives and capers over medium heat. Pour in a little juice from the olives to add more olive flavor. As the onion begins to turn clear and the chicken begins to brown, add tomato sauce. Saute mixture until everything is lightly cooked. Reduce heat to low.
In a small saucepan melt shortening over medium heat; add achiote seeds. When the shortening turns red remove it from the heat and strain out the seeds. Mix oil into chicken/tomato mixture. Add the boiling water to the mixture, increase the heat to medium high and bring to a boil, stirring well.
Add the rice to the boiling mixture and continue to boil for about 3 minutes. Reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. Remove from heat and let stand for 10 minutes.
Transfer mixture to a large bowl and serve immediately.
Ingredients:
1 tablespoon vegetable oil
5 chicken drumsticks
1 small onion, chopped
1/2 cup pitted green olives
2 tablespoons capers
1 (8 ounce) can tomato sauce
3 tablespoons shortening
2 tablespoons achiote seed
4 cups boiling water
4 cups uncooked jasmine rice
Directions:
In a large saucepan saute chicken, onions, olives and capers over medium heat. Pour in a little juice from the olives to add more olive flavor. As the onion begins to turn clear and the chicken begins to brown, add tomato sauce. Saute mixture until everything is lightly cooked. Reduce heat to low.
In a small saucepan melt shortening over medium heat; add achiote seeds. When the shortening turns red remove it from the heat and strain out the seeds. Mix oil into chicken/tomato mixture. Add the boiling water to the mixture, increase the heat to medium high and bring to a boil, stirring well.
Add the rice to the boiling mixture and continue to boil for about 3 minutes. Reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. Remove from heat and let stand for 10 minutes.
Transfer mixture to a large bowl and serve immediately.
Stuffed Turkey Legs
This recipe is a delicious Puerto Rican style turkey.
Ingredients:
4 turkey legs
1 cup olive oil
2 green bell peppers
1 large white onion
2 tablespoons salt
1 pinch ground black pepper
1 teaspoon dried oregano
2 tablespoons distilled white vinegar
5 slices bacon
2 tablespoons teriyaki sauce
Directions:
Make numerous vertical slits in the turkey legs.
In a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. Marinate turkey legs in the oil mixture.
Cut onion, green pepper and bacon into small squares (approximately the same size as the slits you cut on the legs). Fill each slit with one piece of pepper, onion and bacon.
After the legs are stuffed, brown them in the oil mixture on medium-high. Reduce temperature to low and cover. Cook for 45 minutes or until meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.
Ingredients:
4 turkey legs
1 cup olive oil
2 green bell peppers
1 large white onion
2 tablespoons salt
1 pinch ground black pepper
1 teaspoon dried oregano
2 tablespoons distilled white vinegar
5 slices bacon
2 tablespoons teriyaki sauce
Directions:
Make numerous vertical slits in the turkey legs.
In a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. Marinate turkey legs in the oil mixture.
Cut onion, green pepper and bacon into small squares (approximately the same size as the slits you cut on the legs). Fill each slit with one piece of pepper, onion and bacon.
After the legs are stuffed, brown them in the oil mixture on medium-high. Reduce temperature to low and cover. Cook for 45 minutes or until meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.
Easy Pina Colada French Toast
With just a few ingredients and little effort, this recipe makes a great summer breakfast. Top with sliced bananas and maple syrup.
Ingredients:
8 eggs
2/3 cup milk
1/2 cup bottled pina colada drink mix
1 tablespoon butter, or as needed
12 (1/2 inch thick) slices French bread
2 bananas, sliced
Directions:
Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.
Ingredients:
8 eggs
2/3 cup milk
1/2 cup bottled pina colada drink mix
1 tablespoon butter, or as needed
12 (1/2 inch thick) slices French bread
2 bananas, sliced
Directions:
Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.
Puerto Rican Breakfast Custard
This is a unique Spanish breakfast custard. It takes patience to whisk the custard for 25 minutes, but the results are very delicious and warming on a cold winter morning.
Ingredients:
2 tablespoons cornstarch
1/8 teaspoon salt
3 tablespoons white sugar
1/8 teaspoon ground cinnamon
2 cups whole milk
Directions:
Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.
Ingredients:
2 tablespoons cornstarch
1/8 teaspoon salt
3 tablespoons white sugar
1/8 teaspoon ground cinnamon
2 cups whole milk
Directions:
Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.
Pina Colada Sorbet
Pina Colada! It's creamy, cool, pineapple-coconutty and a wonderful summer dessert. Enjoy!
Ingredients:
1 1/2 cups white sugar
1 1/2 cups water
1 (20 ounce) can canned crushed pineapple, drained
1 (13.5 ounce) can coconut milk
1/4 cup lime juice
Directions:
Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.
Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.
Ingredients:
1 1/2 cups white sugar
1 1/2 cups water
1 (20 ounce) can canned crushed pineapple, drained
1 (13.5 ounce) can coconut milk
1/4 cup lime juice
Directions:
Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.
Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.
Puerto Rican Pork Roast
This is authentic Puerto Rican cuisine that was prepared on a spit, but with modern technology is converted to the kitchen and not as large of an animal.
Ingredients:
8 cloves garlic, peeled
1/4 cup salt
1/4 cup black pepper
2 teaspoons chopped fresh oregano
3 tablespoons olive oil
1 (10 pound) pork picnic roast
4 yucca (cassava) roots, peeled and sliced
Directions:
Preheat the oven to 425 degrees F (220 degrees C).
Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.
Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175 degrees F ( 80 degrees C) when taken with a meat thermometer.
While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.
Ingredients:
8 cloves garlic, peeled
1/4 cup salt
1/4 cup black pepper
2 teaspoons chopped fresh oregano
3 tablespoons olive oil
1 (10 pound) pork picnic roast
4 yucca (cassava) roots, peeled and sliced
Directions:
Preheat the oven to 425 degrees F (220 degrees C).
Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.
Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175 degrees F ( 80 degrees C) when taken with a meat thermometer.
While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.
Budin (Puerto Rican Bread Pudding)
Budin is a traditional Puerto Rican bread pudding, this recipe was provide to me by a friend and I thought I share it with you all. Enjoy!
Ingredients:
1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
1/2 cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
4 eggs
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
1/4 cup butter, melted
Directions:
Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.
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Ingredients:
1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
1/2 cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
4 eggs
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
1/4 cup butter, melted
Directions:
Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.
Slow Cooker Pernil Pork
Puerto Rican style pork roast, but done in the slow cooker. It's so tender and flavorful. Best of all, it's so easy to make!
Ingredients:
4 cloves garlic
1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons ground ancho chile pepper
2 teaspoons salt
2 teaspoons ground black pepper
olive oil
1 tablespoon white wine vinegar
1 (3 pound) boneless pork loin roast
1 lime, cut into wedges
Directions:
Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker.
Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.
Ingredients:
4 cloves garlic
1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons ground ancho chile pepper
2 teaspoons salt
2 teaspoons ground black pepper
olive oil
1 tablespoon white wine vinegar
1 (3 pound) boneless pork loin roast
1 lime, cut into wedges
Directions:
Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker.
Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.
Thursday, 15 May 2014
Puerto Rican Tostones (Fried Plantains)
Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Ingredients:
5 tablespoons oil for frying
1 plantains, peeled and broken into chunks
3 cups cold water
salt to taste
Directions:
Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
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Ingredients:
5 tablespoons oil for frying
1 plantains, peeled and broken into chunks
3 cups cold water
salt to taste
Directions:
Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Habichuelas Guisadas
A perfect side dish for Carne Guisada. These are the Puerto Rican version of beans.
Ingredients:
1 tablespoon olive oil
1/4 cup tomato sauce
2 tablespoons sofrito sauce
1 (.18 ounce) packet sazon seasoning
1/4 teaspoon black pepper
2 cups cooked pinto beans, drained
1 1/2 cups water
salt to taste
Directions:
Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, and pepper. Cook, stirring for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium, and cook for 15 minutes, or until sauce has thickened.
Ingredients:
1 tablespoon olive oil
1/4 cup tomato sauce
2 tablespoons sofrito sauce
1 (.18 ounce) packet sazon seasoning
1/4 teaspoon black pepper
2 cups cooked pinto beans, drained
1 1/2 cups water
salt to taste
Directions:
Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, and pepper. Cook, stirring for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium, and cook for 15 minutes, or until sauce has thickened.
Bistec Encebollado
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Ingredients:
2 pounds beef sirloin steak, sliced thinly across the grain
1/2 cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
1/4 cup distilled white vinegar
1 cup beef stock
1 teaspoon salt
Directions:
In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Ingredients:
2 pounds beef sirloin steak, sliced thinly across the grain
1/2 cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
1/4 cup distilled white vinegar
1 cup beef stock
1 teaspoon salt
Directions:
In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce
Also referred to as Latin or Spanish Corn Fritters, can be prepared with or without cheese. This version is Puerto Rican style. These deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack at anytime of the day. These can also be prepared cheese-filled; just add a little piece of your favorite cheese inside your shape before frying. Yum!
Ingredients:
2 cups water
3 tablespoons white sugar, or more to taste
1 tablespoon butter
1 teaspoon salt
1 1/2 cups cornmeal, or as needed
3 cups vegetable oil for frying
vegetable oil
1/2 cup mayonnaise, or to taste
1/4 cup ketchup
1 pinch garlic salt, or to taste (optional)
Directions:
Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.
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Ingredients:
2 cups water
3 tablespoons white sugar, or more to taste
1 tablespoon butter
1 teaspoon salt
1 1/2 cups cornmeal, or as needed
3 cups vegetable oil for frying
vegetable oil
1/2 cup mayonnaise, or to taste
1/4 cup ketchup
1 pinch garlic salt, or to taste (optional)
Directions:
Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.
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