Food Recipes from Puerto Rico
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Food Recipes from Puerto Rico |
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Just a few recipes to get things
started....
separating into pages by topic will soon
follow... For now just click on a link to skip to that recipe... enjoy! Appetizers Salads (stay tuned! more coming!!)
Dinner Entres Desserts Beverages (stay tuned! more coming!!)
Seasonings and Gravys (stay tuned! more coming!!)
Need a recipe?? Contact us! We may have it. Send email to Maggie's Place. Roots and Pods Explained.... Achiote or annatto - a hard, terracotta-colored seed used powdered for its slightly acid, musty flavor. Batata - a white sweet potato best peeled, with a mealy texture. Calabaza - similar to pumpkin, with a dense, sweet flesh. Don't eat the peel. Chayote - a creased-looking shiny green squash with little flavor. Don't eat the peel. Malanga or Yautia - a root high in starch with light to dark purple flesh that turns gray and gluey when cooked. Unpeeled, thinly-sliced and deep fried, they make pretty purple-flecked chips. Tamarindo - a bean-like pod with a sour-sharp-sweet flavored sticky paste interior also widely used in Indian and Asian curries. Don't use the pod. Yuca - a potato-sized root with tough brown skin that needs peeling, with a white interior. Used to make flour and starches and a grainy, polenta-type meal, as well as a tapioca. Some Cooking Terminology.... Adobo - a marinade or rub, of dry spices (pronounced - Ah-doh-bo') Arepas - corncakes (pronounced - Ah-rea-pah's) Batido - a chilled tropical fruit and milk shake (pronounced - Bah-tee-doh) Ceviche - slices of raw fish 'cooked' in the acid of lime juice, onion and spices (pronounced Se-vee-shea) Churrasco - seasoned barbecue of various meats and sausages (pronounced - shoe-rahs-ko') Mofongo - a plantains-mashed-with-garlic-and-pork spread (pronounced - moh-phon-goh) Mojo - a herb sauce of finely chopped cilantro or parsley with garlic, lemon and oil (pronounced - moh-ho) Picadillo - spicy ground meat for stuffing or eating with rice. (pronounced - pee-kah-dee-jo') Sofrito - a base made with saut=E9ed onions, bell peppers, tomatoes, herbs and spices, the 'mirepoix' of Puerto Rican and most Spanish cooking (pronounced - soh-free-toh) Tostones - twice-fried plantain chips (pronounced - toh's-toh-neh's) Bacardi Rum Balls 2 cups ground walnuts 1 cups vanilla wafers 1 cup honey Confectioners sugar In a medium bowl, combine walnuts and wafer crumbs. Stir in Bacardi rum and honey. Shape into 1 inch balls, roll in confectioners sugar. Store in tight cover container. Makes 2 dozen. | ||||||||||||||||||
| Mash
yellow Plantain 1 pound yellow plantain 1 Tsp. ground garlic 1 tsp. salt 1 tsp. pepper 1 Tsp. unsalted butter 1 cup "Heavy Cream" Mix plantain with the garlic, salt, pepper, butter and heavy cream until it's soft and has a solid consistency. | ||||||||||||||||||
| Rice
with
Plantain 1 Cup long grain rice 1 Cup of water 1 plantain grated 1 envelope of sazon non coloring 2 Tsp. salt 3 Tsp. oil 1 leaf of plantain Heat the water, salt and oil at medium temperature. When the water starts to boil add rice and grated plantain. Let it simmer at moderate heat until the water evaporates. Lower heat and stir the rice. Cover rice with the plantain leaf. Cook on low heat for 20 to 30 minutes. | ||||||||||||||||||
| Yellow
Plantain
Flan 4 Eggs (beaten) 1 Can condensed milk 1 Can evaporated milk 1 tsp. vanilla 1 tsp. cinnamon 1 cup yellow plantain boiled and mashed In a blender beat all the ingredients. Pour batter in a caramelize mold and bake in a double boiler at 350 degrees for 60 minutes. | ||||||||||||||||||
| Beef
steak (filet)
in a rum cream with mashed Yautia and
Malanga 3 ounces red wine 1.25 ounces balsamic vinegar 1.25 ounces tamarind extract 2.5 ounces Don Q Reserva 2 garlic cloves = shallot 16 ounces beef filet long cut Sear steak with salt and extra virgin olive oil at 325 degrees to medium rare. Pour all the liquid ingredients in a pot and let it simmer at medium heat, until it reduces to a creamy consistency. Cut the filet in small filets of 1= inch each. Add the rest of the ingredients and cook for an additional 1= minutes. For the mash Yautia and Malanga, boil them until they are soft. Drain liquid and mash. Add clarified butter, garlic and chicken broth. Serve with filet and steamed vegetables. | ||||||||||||||||||
| Salmon with
tamarind, passion fruit and sesame seed sauce 1 salmon filet 8 oz. Passion fruit juice 8 oz. Tamarind juice 1 small piece of fresh ginger 1 Tsp. chopped cilantro 1 garlic clove 1 Tsp. soy sauce sesame seeds 2 Tsp. butter 2 Tsp. water 2 Tsp. demi glaze prepared dash of sugar 4 small sweet red peppers In a pot, reduce tamarind, passion fruit, ginger, sweet pepper, cilantro with a little water. Cook at low heat for 15 minutes and strain . Add sugar, soy sauce, demi glace and sesame seed to taste. In a hot oiled pan, sear the salmon on both sides. Finish cooking with the sauce in an oven at 375 degrees for 5 minutes. Add a little butter when serving to give the plate some shine. | ||||||||||||||||||
| Chicken
wings (alitas de pollo) 1 Dozen chicken wings Adobo to taste Hot sauce to taste Season chicken wings and barbecue. Spread them with hot sauce. Serve with Blue cheese dressing. | ||||||||||||||||||
| Bread with
Tomatoes (pan con tomate) 1 pound french bread 1 cup olive oil extra virgin 2 garlic cloves crushed 2 diced tomatoes 2 Tsp. fresh basil Salt and pepper to taste Heat olive oil and add garlic let cook a little then add tomato and basil. Cook a few seconds. Serve over thin sliced toasted bread. | ||||||||||||||||||
| Plantain
chips (tajadas de platano frito) 1 Green plantain Peel plantain and thin slice length wise. Dip fry until it has a crunchy consistency. Let them drain excess oil on paper towel before serving. Serve with any dip you like. | ||||||||||||||||||
| Plantain
Spiders (ara=F1itas de platano) 1 Green plantain Salt to taste Shred Plantain, season with salt to taste. In dip fryer drop spoonfuls of the shredded plantain and let it cook until it turns crunchy. Take them out and let them drain excess oil on paper towel before serving. Serve hot. Good for snacking. | ||||||||||||||||||
| Puertorican
roots in Vinaigrette (Viandas en escabeche) 1 Cup boiled Malanga 1 Cup boiled Yuca 1 Cup olive oil 1 Cup white vinegar 2 Tomatoes sliced 1 leaf Laurel 1 teaspoon pepper corn 1 red bell pepper diced 1 onion sliced 2 garlic cloves Salt and pepper to taste. Put half the oil in frying pan and cook the ingredients except for the vinegar and the roots for 5 to 10 minutes. Add vinegar and oil to taste. Let it cool and pour over the roots. Let it marinate for 1 hour before serving. | ||||||||||||||||||
| Cod
Fish
Fritters ( bacalaitos fritos ) Group A = pound cot fish filet Group B 1 cup flour 1 teaspoon salt Group C 4 pepper corns 2 garlic cloves 3 cilantro leaf ( optional ) (coming soon... you will be able to buy this on-line!!) Group D Vegetable oil for frying 1 teaspoon baking powder 1 cup water Cut cod fish in 2 inch pieces. Put cod fish in a pot and cover with water and cook for 15 minutes on high. Remove from heat, drain, peel skin and take out the bones. Rinse with fresh water a couple of times. Squeeze excess water and shred. In a bowl, mix flour salt and baking powder. Slowly add water and mix with spatula. In a mortar (pilon ) put the ingredients in group C and ground them, mix with the baking powder. Add the shredded cot fish and mix everything well. Fill "Deep Fryer" half way with oil ( can use frying pan) at high heat 375 degrees ( check with frying thermometer) . Pour a tablespoon of mixture in hot oil, allow space in between so they can fry comfortably. When they turn crispy and golden, remove and allow to drain excess oil in a dish covered with paper towel. | ||||||||||||||||||
| White
Rice
(arroz blanco) 2 cups rice 3 cups water 2 teaspoons salt 4 tablespoons oil ( can use butter or margarine ) In a pot combine water, salt, oil and bring to a boil at medium high heat. Rinse and drain rice. When water starts to boil add rice and stir once only. Let it cook uncovered at moderate heat, do not cover pot or stir until all the liquid evaporates. When the liquid evaporates, turn heat to low and stir. Cover the pot and let it cook at low heat. When rice has cooked for 15 minutes, stir it again and cover for another 15 minutes or until tender. Serve hot . Note: If you use long grain rice, use 4 cups of water. | ||||||||||||||||||
| Delicious Cake
(Bizcocho delicioso) A - pound butter B - 1 cup flour ( sift and measure ) 2 teaspoons baking powder 1 teaspoon salt C - 9 eggs 1 teaspoon lemon grind 1 cup sugar Butter a bundt pan. Turn oven on to 350 degrees. Melt butter at low heat. Sift three time the ingredients in group B. Separate the egg yolk and the whites. In a bowl beat the egg whites with half the sugar until stiff. In another bowl combine the egg yolks, the lemon rind and beat with the rest of the sugar. Fold in egg whites gently. Fold in the sifted ingredients. Finally add the melted butter. Beat gently until everything mixes together (beat only the necessary to mix ingredients). Pour batter in the butter bundt pan and bake for 45 minutes. | ||||||||||||||||||
| Coconut Pound
Cake 1 cup shortening 2 cups sugar 5 large eggs 1 cup milk 3 Cups self-rising flour 1 tablespoon coconut flavoring 1 cup coconut Cream sugar and shortening well at high speed. Add eggs one at a time. Add dry ingredients and milk alternately and beat. Fold in coconut. Bake 1 hour and 10 minutes at 350 degrees | ||||||||||||||||||
| Stuffed
Potatoes (Relleno de papa) Group A 2 pounds potatoes peeled and cut in 4 pieces 1 quarts of water 1 tablespoon salt Group B 2 ounces (4 tablespoons) butter 1 beaten egg 1 teaspoon salt 1 tablespoon cornstarch Group C 1 pound chopped meat ( your favorite ) 1 tablespoon sofrito (coming soon... you will be able to buy this on-line!!) = can tomato sauce 1 envelope of sazon (coming soon... you will be able to buy this on-line!!) Cook potatoes for 20 minutes in a pot with the salt and water. Drain and mashed then, add the ingredients in group B. Mix and let it rest in the refrigerator until cold. In a medium size pot , brown the meat and add sofrito, tomato sauce, salt to taste and sazon. Let it cook on low heat for 15 minutes and allowed to cool.. Divide the potato mix in 12 portions. Cover your hand with the cornstarch so the mix will not stick to your hand. On your hand place one portion of the potato mix and press the center with your fingers to form a hole. Put some of the meat in it and cover the hole with the mix. As you make it dust with the cornstarch so it will not stick to your hands. Do the same to form the 12 stuffed potatoes. Fry in oil at 375 degrees until golden. Drain excess oil by placing them in a plate covered with paper towels. Can be filled with cheese if you like. | ||||||||||||||||||
| Coconut
Kisses (Besitos de coco) 3 cups grated coconut (coming soon... you will be able to buy this on-line!!) 9 tablespoons flour 1 cup sugar 1 teaspoon ginger powder (coming soon... you will be able to buy this on-line!!) 1 teaspoon salt Grate coconut and measure 3 cups slightly packed. Mix flour, sugar, ginger and salt. Add grated coconut and mix well. Form balls with the mix and place in a greased cookie sheet. Bake at 350 degree for 35 minutes. Remove from the cookie sheet while hot. Let Cool. Enjoy!! | ||||||||||||||||||
| Puertorican
Stewed Beans ( habichelas guisadas ) 1 can beans (your preference) 4 ounces tomato sauce 1 tablespoon sofrito (condiment soon to be available at Maggie's Place) salt to taste 1 teaspoon olive oil olives (optional) 1 small potato peeled and diced 1 envelope sazon seasoning powder (coming soon... you will be able to buy this on-line!!) 1 cup water 1 cup cooking ham diced In a pot heat water and cook diced potatoes and ham, let it boil for about 5 minutes. Add sofrito, tomato sauce, olive oil, olives, sazon and beans. Cook for about 20 to 25 minutes at medium heat. Serve with white or yellow rice. | ||||||||||||||||||
| Puertorican Beef Stew (carne guisada) (served
with Rice
and Stewed Beans) 1 pounds beef stew meat 3 medium potato cut in four pieces each 1 tablespoon sofrito (condiment soon to be available at Maggie's Place) Salt to taste 6 olives 1 tablespoon olive oil 1 envelope sazon seasoning powder 1 can 8 oz tomato sauce 3 cups of water Heat water in a medium size pot and cook meat for one hour at medium heat. Add potatoes and remaining ingredients and allow to cook for another 30 minutes or until potatoes are tender and the sauce has thicken a bit. (if you like vegetable or puertorican roots, yautia, F1ame, yuca, batata, etc. They can be added to the stew, but the amount of water will have to increase since this roots are very starchy. | ||||||||||||||||||
| Maggie's Yellow
Plantain A La Mode 1 ripe (almost black in color ) plantain 1 tablespoon butter 1 tablespoon sugar 1 scoop vanilla ice cream ( any flavor you like ) Peel plantain and slice 1 inch thick (slice at an angle), place the slices in a microwave bowl. Cut the butter in small pieces and add to the plantain with the sugar. Place bowl in microwave and cook in high for 1 - 2 minutes. Serve while hot with the scoop of ice cream. | ||||||||||||||||||
| Maggie's LemonTree
Lemonade 1 green lemon ( lime, small) 2 = tablespoon sugar (to taste) 7 oz cold water ice In an 8 oz glass squeeze the lemon and add sugar a little water and mix until the sugar dissolves completely. Add the rest of the water and ice and stir. Enjoy!! LemonTree customers will soon get a pitcher of our Lemonade FREE during their stay!! | ||||||||||||||||||
| Rice
with Pigeon
Peas (arroz con gandules ) 3 cups water 1 can gandules verdes ( 16 ounces ) 4 ounces of tomato sauce 2 teaspoons sofrito (coming soon... you will be able to buy this on-line!!) 1 teaspoon salt. 1 envelope sazon seasoning powder (coming soon... you will be able to buy this on-line!!) 1 envelope ham powder (coming soon... you will be able to buy this on-line!!) 3 tablespoons olive oil (coming soon... you will be able to buy this on-line!!) 1 cup pork tenderloin cut into cubes 6 olives 2 cilantro leaves (coming soon... you will be able to buy this on-line!!) 2 cups of rice medium grain (coming soon... you will be able to buy this on-line!!) In a cast iron pot, boil the water and the meat for 10 minutes. Add tomato sauce, sofrito, salt, sazon, jam powder, olive oil, salt, olives, cilantro leaves, let it boil 2 minutes. Add the gandules with its water and the rice. Cook at high heat until all the water has evaporated . Turn the rice and cover. In 15 minutes turn rice again and cover. Check rice in 30 min. Rice is done when the grain is tender. Serve hot. | ||||||||||||||||||
| Pork Chops
with "Ketchup", Lemon, and onions ( chuletas de cerdo con ketchup, limon y cebollas) 6 pork chops BE inch thick ( 2 pounds approx. ) 1 teaspoon garlic powder (another of Maggie's ingredients?? hmm.... maybe...) 6 onion slices ( rings ) 6 medium potatoes cut in halve 1 teaspoon salt 1/8 teaspoon pepper 6 thin slices lemon (round slice ) 1 cup ketchup 1 cup water Wash and salt the pork chops. Dust with garlic powder and pepper. Brown the pork chops in a greased frying pan. Add the potatoes. Place an onion ring on top of each pork chop and on top of each onion ring place a slice of lemon. Combine the ketchup with the water and pour over the pork chops and the potatoes. Cover and cook on low heat for 50 minutes or until the pork chops and the potatoes are tender. Pour over them some of their juices while they are cooking. | ||||||||||||||||||
| Sofrito
(como hacer sofrito) (this product will soon be available on-line
through
Maggie's... stay tuned!!) 1 garlic head ( about 10 cloves ) 1 green bell pepper 1 red bell pepper 10 sweet small peppers 2 hot small peppers (optional ) 1 small bouquet of cilantro 10 recao leaves 1 envelope of sazon seasoning 1 small onion 1 cup oil 1 teaspoon oregano Wash and clean the peppers, cilantro, garlic, recao, and onion. Chop into small pieces the peppers, onion, cilantro and recao. In a blender put all the ingredients together and blend. The sofrito can be store in a glass jar in the refrigerator and can last up to one month. If you want to make a lot you can store it in freezer bags and keep it in the freezer for months. | ||||||||||||||||||
| Fresh
Fruit
Tropical Salad ( ensalada de frutas tropicales
) 2 medium oranges, peeled 1 medium banana, peeled 1 medium mango, peeled 1 cup fresh pineapple 1 cup fresh watermelon Section oranges, reserving juice in shallow bowl. Slice banana, mango into reserved orange juice, add the pineapple and watermelon. Turn fruit to coat all sides with the juice. Chill... serve... have fun!! | ||||||||||||||||||
| Avocado
Dip (Dip de Aguacate ) 2 ripe avocados (Nope!!!... avocados cannot be shipped through Maggie's... sorry...) 1 teaspoon salt 1 teaspoon lemon juice 1 clove garlic 1 teaspoon Worcestershire sauce 1/3 teaspoon red pepper = tablespoon grated onion 3 dashes hot sauce (optional) Peel; mash avocados. Add salt and lemon juice. Stir in Worcestershire sauce, garlic, pepper and onion. Add hot pepper, if desired, and onion seasoning to taste. Serve with crackers. | ||||||||||||||||||
| Banana
Bread (Pan de Guineo) 3 medium bananas, mashed 1 cup sugar 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1 cup shortening 1 cup raisins 1 cup nuts Combine all ingredients and place in greased loaf pan. Bake at 250 degrees for 1 hours. | ||||||||||||||||||
| Coconut Candy
Bars (Dulce de Coco) 3 cups grated coconut (1 coco seco sin la corteza negra) (another of Maggie's ingredients available soon!!) 3 cups white sugar 2 cups fresh milk 1 teaspoon grated lemon zest or teaspoon grated ginger 1/8 teaspoon salt 1 teaspoon white vinegar In a thick aluminum pot combine all the ingredients and cook on high heat until boiling. Reduce to medium heat and cook for another 50 minutes or until the sides and bottom do not stick from the pot when you turn it. Turn it occasionally, 3 to 4 times only. Do not scrape the pot. When done pour on a butter cookie sheet or over wax paper. Give it a rectangular shape with two wet knives. Let it cool for 25 minutes and cut into bars, the size you desire. | ||||||||||||||||||
| Coquito
with
rum (excellent party drink, don't get carried
away...) 1 can evaporated milk 1 can condense milk 1 can Coco Lopez Cream of coconut (soon to be available at Maggie's on-line...) 1 can eggnog 1 cup of white rum (to taste) 1 teaspoon cinnamon Mix all the ingredients together. Pour in a glass bottle and chill. | ||||||||||||||||||
| Fried Pork
Chops (Chuletas de Cerdo Fritas) 2 pounds pork chops 1 teaspoon salt 1 teaspoon oregano powder 2 cloves of garlic crushed 1/8 teaspoon ground pepper 1 teaspoon olive oil 2 ounces lard ( can be substituted for 4 tablespoon of oil ) 1 teaspoon lemon juice Wash, drain and salt the pork chops. Crush garlic and and mix with the oregano, lemon, pepper and oil. Season the pork chops with the mix. Heat the lard (or oil ) at medium high heat and brown the pork chops 2 minutes on each side. Reduce heat to medium and cook for another 5 minutes turning them once or twice. | ||||||||||||||||||
| Fish
in a Garlic
& Onion Marinade (Pescado en Escabeche) Use fish that will no come apart when cooked. 4 pounds fish (cut in rounds pieces) 4 teaspoons salt 1 cup oil (for frying) 1 cup white vinegar 1 teaspoon salt 3 bay leaf 4 garlic cloves 4 medium onions cut in rings 2 cups olive oil Wash and salt fish, cover for half hour. In a pot combine 2 cups olive oil , vinegar, salt, pepper, bay leaf and garlic. Cook on low heat for 20 minutes. Add the onions and cook for 10 more minutes. Remove from heat and let it cool. In cooking pan, fry the fish at medium heat, around 8 minutes each side. Turn each piece a few seconds after you put in the frying pan, this way it will not stick to the pan. Once the fish is fried and cooled, put it in a deep glass bowl, pour the garlic and onion sauce over the fish. The sauce should cover the fish. Cover bowl and let it sit for 24 hours in the refrigerator. Serve cold. | ||||||||||||||||||
| Shrimp and
Rice Soup (Asopao de Camarones y Arroz) 1 cup of rice 1 tomato diced 6 olives 1 cup tomato sauce 1 can (4 oz.) diced red papers (use half can of pepper and liquid). 2 tablespoon sofrito 1 pound shrimp (can use any meat you desire) if shrimp are raw, clean them before adding to the sofrito. 1 teaspoon salt. (to taste) 4 cups hot water 2 tablespoon oil 1 envelope sazon seasoning Put rice in a bowl with enough water. Let rice rest for 1 hour. In a medium size pot heat the oil at medium heat. Add the sofrito, tomato, olives, tomato sauce, sazon seasoning, add the shrimp. Cover and let it cook for 5 minutes. Bring to high heat and add the water until it boils. Drain rice and add to the ingredients. Cover and cook at medium heat for 10 minutes. Reduce heat and cook covered until the soup has the consistency you want and the rice is soft. Serve hot. | ||||||||||||||||||
| Green Bananas
in Garlic and Onion Sauce (Guineitos en
escabeche) 8 - 10 green bananas peeled 2 garlic cloves crushed 1 large onion 1 cup olive oil 10 stuffed olive cut in half 2 tablespoon white vinegar 1 bay leaf 1 tablespoon lemon juice Ground pepper and salt to taste 1 red bell pepper sliced thin Boil bananas for 25 minutes or until tender but firm. Do not over cook. In a skillet at medium low heat saut=E9 the rest of the ingredients for 5 minutes or until the onion and peppers are tender. Remove from heat and let it cool. When the bananas have cooled, cut them in small rounds, put them in a glass bowl and add the onion sauce and stir. Can be served warm or cold. If you like chicken gizzards (mollejitas), cook some until tender. Cut them in small pieces and add to the bananas. | ||||||||||||||||||
Cheese Flan ( Flan de Queso) For the caramel... 1 cup sugar 1/8 cup water In small pot combine the sugar and water, stir. Cook on high heat stirring it with a wooden spoon until it boils and turns to an amber color. Remove from heat and pour into a deep baking pan covering well the bottom and sides. Flan 6 eggs slightly beaten 1 pack 8 ounce cream cheese 1 can condense milk 1 cup milk 1 teaspoon vanilla extract = can evaporated milk Place the cream cheese in a bowl and add the milk slowly, stirring until it turns creamy, add the evaporated milk stir, add condensed milk, stir. Add the vanilla, strain it and pour in the caramelized pan (prepared above). Use a bigger pan with 1 inch warm water, place the pan with the flan in it and put it in the oven at 350 degrees. Cook for 45 minutes. Cool and turn over on a plate decorate with strawberries , raspberry or any fruit you like. | ||||||||||||||||||
| Three
milk Cake
(Bizcocho Tres Leches) 2 cups flour 2 teaspoon baking powder 6 eggs 1 teaspoon salt 1 cup sugar For Syrup... 1 cup evaporated milk 1 can condense milk 1 can coconut milk 1 cup rum Sift flour and baking powder. Preheat oven to 350 degrees. Separate the egg whites and beat with the salt until they form peaks. Fold in egg yolks. Add sugar and beat until thick and clear, add flour little by little and beat until everything is mixed well. Bake in a 11" x 7" x 1.5" pan for 40 to 45 minutes. Remove from oven and let it cool for a few minutes. In a bowl mix the three milks with the rum and pour over the cake while still warm. | ||||||||||||||||||
| Mashed
Plantains
Balls (Mofongo) 3 green plantain bananas = pound pork rind (very crunchy) 3 big garlic cloves 1 tablespoon olive oil 1 tbsp sal 4 cups water Peel plantains, cut diagonally into 1 inch pieces. Put them in a pan with 4 cup of water and one tablespoon of salt for 15 minutes. Drain well. Heat enough cooking oil in a frying pan to a temperature of 350 degrees. Add the plantains and fry slowly (lower temp to 300 degrees) around 15 minutes enough to cook, do not allow them to get crunchy. Remove plantain slices and drain excess oil. In a mortar mash well the garlic and mix with olive oil, put mix in a bowl. In a mortar mash 3 pieces of the fried plantain, add a little pork rind and some of the garlic mix. Put a spoonful in your hands and make ball with it. Do the same with the rest. Serve hot. Can be serve with soup or you can stuffed them with any meat you like. | ||||||||||||||||||
| Fish
Broth (caldo de pescado) 1 fish head or (whole fish) to BE pounds 6 cups of water 2 teaspoon salt = can tomato sauce 1 tablespoon sofrito Divide fish head in half and rinse. In cooking pot, put the water and the fish head and boil at high heat. Do not cover pot. Once the water start to boil reduce heat to low. If a foam begins to form remove it. Add the rest of the ingredients, cover and cook for 45 minutes. Strain the broth. Can be served with mofongo or rice. | ||||||||||||||||||
| Breadfruit
Flan (flan de panapen) 1 medium Breadfruit 4 tablespoon margarine 3 eggs 1/3 cup flour 1 teaspoon vanilla 1 cup coconut milk 1/3 cup sugar 1 teaspoon salt 1 cup sugar for caramel 1 quarts of water Cut breadfruit in pieces lengthwise and cut off the center , leaving it about 2 inches thick. Shave off the green peel. In a deep pot put 1 quart of water to boil and add the breadfruit. Cook until tender, drain and mash it. Measure 1 cup. Mix all the ingredients in the order they appear. Prepare caramel. In a small sauce pan add cup sugar and a teaspoon of water and let it cook until it turns to an amber color. Pour in a 9 inch baking pan covering bottom and sides, let it cool. Pour the breadfruit mix in the caramelized pan. Put 1 inch warm water in a baking dish and then put your breadfruit pan inside and cook at 350 degrees oven for 45 minutes. Let it cool. Refrigerate before serving. | ||||||||||||||||||
| Alcapurrias 5 green bananas 1 pound Yautia 2 teaspoon salt 1 teaspoon vinegar 1 tablespoon oil 1 envelope sazon seasoning powder with annatto coloring Peel and wash the Yautia. Peel the green bananas and wash with salt water. Grate the bananas and yautias and mix with the other ingredients. Meat filling: = pound chop meat (any kind you like) 1 tablespoon sofrito = can tomato sauce = teaspoon salt 1 teaspoon olive oil 1 envelope sazon seasoning powder with annatto In a frying pan, heat the olive oil, add the meat, sofrito, tomato sauce, salt and sazon. Cook at medium heat turning it until the meat is no longer red, lower heat and let cook for 15 minutes. In piece of wax paper, banana leaf or the palm of your hand, spread about 1 tablespoon of the banana mixture, in the center spread 1 teaspoons of the meat mixture. Cover the meat with the banana mixture that on the sides. In a deep fryer or frying pan heat at 350 degrees enough oil to cover the alcapurrias once you shape them and put them in. They can be stored in the freezer for later use. They will be slightly crispy once they are done. | ||||||||||||||||||
| Seasoning for
roast pork (Adobo para asar cerdo) Pork shoulder 4-5 pounds 6 cloves of minced garlic 1 teaspoon ground pepper 1 teaspoon ground oregano 1 tablespoon olive oil 1 tablespoon vinegar 1 teaspoon of salt for each pound of meat Mix all the ingredients and season your meat. Let it rest for 2 or 3 hours before roasting or overnight in the refrigerator. | ||||||||||||||||||
| Tembleque (Coconut Flan) 4 cups coconut milk 3/8 teaspoon salt 2/3 cup sugar 1 cup cornstarch ground cinnamon to taste In a saucepan, combine coconut milk, salt, sugar and cornstarch. Cook over medium to high heat until a soft consistency is reached stirring continuously with a wooden spoon to avoid lumps. Lower heat and cook for an additional 5 minutes, stirring the mixture occasionally. Pour mixture into a 1 litter square aluminum mold. Let mixture cool and refrigerate for 1 hours. Sprinkle powdered cinnamon over the chilled tembleque. Cut in sections and serve. | ||||||||||||||||||
| Rice
and Coconut
Pudding 1 cups rice 1 cups of coconut milk (reserve) 4 cups of coconut milk (first boil) 1 teaspoon salt 3 cinnamon sticks 2 ounces fresh ginger, crushed well 6 whole cloves Pinch of nutmeg 1 cup of sugar 1 cup of seedless raisins Wash rice and cover with water, soak for 2 hours. Twenty (20) minutes before the end of soaking time, start the rest of the process by setting aside 1 cup of coconut milk. Combine the remaining milk, salt, cinnamon, ginger and nutmeg in a small saucepan. Bring to a boil over high heat. Reduce heat to medium, cover and cook for another 15 minutes. Drain rice thoroughly and add to saucepan mix. Bring to a boil again, reduce heat to low and cook until rice is almost dry, without stirring. Add sugar, raisins, and reserved coconut milk. Mix all ingredients and bring to a oil over moderate heat. Let the mixture dry again, or cook for about 30 minutes, turning occasionally. Remove cinnamon sticks and cloves, allow to cool at room temperature. Serve in small custard bowls. Refrigerate for one hour and serve by turning bowls on individual plates. Decorate with toasted coconut flakes and cinnamon sticks | ||||||||||||||||||
Caramel Flan (flan de caramelo) 1 cup sugar 4 eggs 1 cup water 1 (14 ounce) can Magnolia brand sweetened condense melloream (not evaporated) 1 teaspoon vanilla extract 1/8 teaspoon salt Preheat oven to 350. In heavy skillet, over medium heat, cook sugar, stirring constantly until melted and caramel-colored. Pour into ungreased 9-inch square or round baking pan, tilting to coat bottom completely. In medium mixing bowl, beat the eggs: stir in water, magnolia brand, vanilla and salt. Pour into caramelized pan; set in large pan (a broiler pan). Fill pan with 1 inch hot water. Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool . Chill thoroughly. Loosen side or flan with knife; invert into serving plate with rim. Garnish as desired. Refrigerate leftovers. | ||||||||||||||||||
Ginger-Baked Custard (natilla de gingibre horneada) 4 cups milk 1 teaspoon ground ginger 1 teaspoon ground nutmeg 3 whole eggs 3 egg whites 1 cup sugar 1 teaspoon salt Unsweetened cocoa or cinnamon powder for dusting (optional) Heat oven to 350 degrees. Combine milk, ginger and nutmeg in heavy-bottomed 2 quart saucepan. Heat over medium heat just until small bubbles appear around edge of pan; do not let boil. Remove saucepan from heat; let cool slightly. Beat eggs and egg whites in large bowl until blended. Beat in sugar and salt until well blended. Gradually stir in hot milk mixture. Pour into ten 6 ounce custard cups. Place custard cups in 13x9x2 inch baking pan and 8x8x2 inch square baking pan. Place pans on oven rack. Fill pans with hot water to come halfway up side of cups. Bake in 350 oven for 35 minutes or until knife inserted in center comes out clean. Remove cups from water. Cover; refrigerate until chilled, 4 hours or overnight. If desired, sprinkle custard with cocoa or cinnamon just before serving. | ||||||||||||||||||
Bacardi Rum Cake (bizcocho de ron bacardi) Cake: 1 package (81/2 oz.) yellow cake mix 1 package (3 BE oz.) vanilla instant pudding and pie filling 4 eggs 1 cup cold water 1 cup Bacardi Dark rum (80 proof) 1 cup vegetable oil Rum Glaze Chocolate Glaze Topping 2 tablespoon chopped walnuts Preheat oven to 325 degrees . Grease and flour a 10inch tube pan. Mix cake mix, pudding, eggs, water, rum and oil until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top, Spoon and brush Rum Glaze evenly over cake, allowing the cake to absorb the glaze. When cake is cooled, drizzle with Chocolate Glaze Topping; sprinkle with nut. Rum Glaze: 1 pound (1 stick) butter 1 cup water 1 cup granulated sugar 1 cup Bacardi Dark rum (80 proof) Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes. Remove from heat: stir in rum. Chocolate Glaze Topping: 4 oz. Semi-sweet chocolate 1 teaspoon butter or shortening Melt chocolate and butter over very low heat in heavy saucepan. | ||||||||||||||||||
| Yautia
Fritters (Frituras de yautia) 3 cups mashed yautia 2 teaspoon mashed garlic 1 cup parmesan cheese 1 teaspoon adobo seasoning Oil for frying You can use a food processor for the Yautia. Add Yautia, adobo, garlic and cheese. Mix well. Mix can be frozen to use in another occasion. Heat enough oil to fry and drop a tablespoon of the mix at a time. Let them fry until golden . Take them out and drain in paper towel. | ||||||||||||||||||
| Coconut-Pineapple Sorbet (helado de coco y
pi=F1a) 2 cans (20 ounces each) crushed pineapple, packed in its own juice 1 cup evaporated skim milk 1 cup light corn syrup 1 tablespoon coconut extract 1 tablespoon grated orange peel Combine pineapple with juice, skim milk, corn syrup, coconut extract and orange peel in food processor or, working in batches, in blender. Whirl until pureed. Pour mixture into 13 x 9 x 2 inch metal baking pan. Cover; freeze until partially frozen, about 3 hours. Spoon into food processor or, working in batches, in blender. Whirl until almost smooth; do not overprocess. Return mixture to pan. Cover; freeze until firm, 3 to 4 hours longer. Remove sorbet from freezer 15 minutes before serving. | ||||||||||||||||||
| Pigeon Pea Soup
(Sopon de gandules) 3 tablespoons sofrito = salchichon cut in cubes = pound cooking ham cut in cubes 1 can pigeon peas 1 plantain grated ( season with salt and pepper, form little balls) = can tomato sauce (4 ounces) = pound pumpkin cut in cubes 2 potatoes cut in cubes 6 cups of water 1 cup of rice medium grain Add extra water according to desired thickness Cook sofrito, tomato sauce, salchichon, ham and pigeon peas on low heat for 7 minutes. Add potatoes, pumpkin and water, let it simmer. Add plantain balls and let it simmer another 5 minutes before adding the rice. | ||||||||||||||||||
| Ginger chicken
wings (Alitas con gingibre) 24 chicken wings 1 cup soy sauce 1 cup corn syrup 1 cup olive oil 2 tablespoons fresh grated ginger 3 cloves of garlic mashed 1 teaspoon ground pepper 1 teaspoon salt In a medium bowl, combine all the ingredients for the marinade. Add the chicken wings and let marinade for a few hours or overnight in the refrigerator. Preheat oven to 400 degrees. Place chicken wings on a baking tray and pour the marinate on them. Cook for 30 minutes, turning them after the first 15 minutes. | ||||||||||||||||||
| Rum
Balls 2 cups vanilla wafer crumbs 1 cup sweetened shredded coconut 2 cups confectioners sugar 2 tablespoon light corn syrup 1/3 cup rum Prepare the vanilla wafer crumbs in the blender or food processor. Combine the crumbs, coconut, 1 cup of the confectioners sugar, corn syrup, and rum in a bowl. Mix well and shape into small firm balls BE inch in diameter. Sift the remaining 1 cup of confectioners sugar on a piece of wax paper. Roll the balls in the sugar. Store until needed. | ||||||||||||||||||
| Old-fashioned
Doughnuts - Puerto Rican Style 1 cup milk 1 cup sugar 2 teaspoons baking powder 1 teaspoon nutmeg 1 teaspoon salt 1 egg, beaten 1 tablespoon melted butter About 1 cup of white flour Vegetable shortening or oil for frying Confectioner's or granulated sugar for dusting Mix the milk, sugar, baking powder, nutmeg, salt, egg, and butter in a large bowl. Add the flour gradually, using just enough so that the dough is firm enough to handle yet as soft as possible. Cover the dough and chill for about 1 hour. Turn out onto a lightly floured board and knead for a few minutes. Roll out about = inch thick. Cut with a doughnut cutter or sharp knife into 3-inch rounds, cutting out and saving the centers (which can also be fried). Place on a lightly floured piece of wax paper and let rest for about 5 minutes. Using a heavy pan and a thermometer, heat about 4 inches of shortening or oil to 360 degrees. Fry three or four at a time, turning them with a fork or tongs when one side is browned and continuing to fry until brown all over. Drain on paper towels and dust with sugar. | ||||||||||||||||||
| Serenata
(Cod Fish Salad- Ensalada de Bacalao) 1 pound cod fish 1 pound onions 1 pound tomatoes 1 cup olive oil 1 cup vinegar 1 teaspoon salt (for cooking the vegetables) 1 teaspoon ground pepper Boil vegetables (viandas hervidas) Yautias, batatas, plantains, bananas, name, etc). Put cod fish in water for 1 hour. Drain and boil in 2 liters of water for 15 minutes. Drain and rinse, clean it if necessary (depends on the kind you buy). Cut in chunks. In a glass bowl add onions, tomatoes, olive oil, vinegar, pepper stir and add the cod fish. Serve with the boiled vegetables. | ||||||||||||||||||
| Funche de
Maiz (Sweet Corn Cream) 1 cup corn meal 1 teaspoon salt 1 cup sugar 1 teaspoon cinnamon 1 liter of milk 2 tablespoons butter Combine all the ingredients and cook on medium heat until it thickens and comes to a boil. Serve hot. | ||||||||||||||||||
| Stewed
green
pigeon peas with banana dumplings Follow the recipe for stew beans, omit beans and potatoes. Peel 2 green bananas and grate them. Add BC teaspoon of salt and stir. When the pigeon peas are boiling drop banana batter by spoonful and let them cook covered for about 20 minutes at medium to low heat. | ||||||||||||||||||
| Traditional
Sangria 1 bottle red wine Rioja 3 sweet oranges 2 apple 2 cups apple cider or juice 1 ounce Cointreau or brandy Peel and cube 2 oranges and 2 apples. Pour wine and Cointreau in a pitcher. Add the apple juice or cider and the juice from the third orange. Add the fruits and mix well. Refrigerate 3 to 4 hours and serve over ice. | ||||||||||||||||||
| Tostones
(Plantain Chips) 1 green plantain Salt Garlic powder (optional) Peel plantain, cut it into 1" thick (slice, or round ). Soak them for 15 minutes in salt (to taste) water and add garlic powder if you like. Take them out and dry them with paper towel . In frying pan heat, enough cooking oil and fry the plantains about 4 minutes on each side (should be soft inside). Take them out, flatten them and drop them in the hot oil until golden and crispy. Drain in paper towel and serve hot. You can make them and freeze them after you have flatten them and when you decide to serve them you can drop them in the frying oil. | ||||||||||||||||||
| Bacon and
Avocado Sandwich (emparedado de tocineta y
aguacate) 4 thin slices red onion 12 slices bacon 4 teaspoon red-wine vinegar 1 teaspoon salt 1/8 teaspoon pepper 4 tablespoon olive oil 8 bread slices 1 avocado Separate onion into rings. Cook bacon until crisp and drain on paper towels. Shake vinegar, salt and pepper in a small jar. Add oil and shake again. Toast bread. Peel avocado and cut into thin slices. Top 4 slices of toast with bacon, avocado and onion. Drizzle with dressing and top with toast. | ||||||||||||||||||
| Grilled Ginger
Chicken (pollo con gingibre a la parrilla) 2 teaspoon grated ginger 2 tablespoons honey 2 tablespoons soy sauce 4 (4 ounce) skinned, boned chicken breast halves Cooking spray Green onion thinly sliced (optional) Combine first 3 ingredients in a small bowl; stir well, and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to BC inch thickness, using a meat mallet or rolling pin. Coat grill with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and cook 4 minutes on each side, basting frequently with soy sauce mixture. Transfer chicken to a serving platter; garnish with green onion, if desire. | ||||||||||||||||||
| Mashed
Potatoes with Garlic and Olive-Oil (papas majadas con
ajo y
aceite de oliva) 5 cloves of garlic 2 pounds potatoes salt and pepper to taste 5 tablespoons olive oil 2 tablespoons chopped fresh parsley, optional Mince garlic. Cut potatoes in chunks. Put potatoes and garlic in a pot with 31/2 cups of water and 1 teaspoon salt. Bring to a boil, uncovered, and simmer until tender, about 30 minutes. Drain potatoes and garlic, reserving cooking liquid. Peel potatoes and mash with garlic. Beat 1 cup of the cooking liquid, 1 cup of the oil, 1 teaspoon salt and BC teaspoon pepper into the potatoes. Add up to 1 cup more cooking liquid if the potatoes are too dense. Stir in optional parsley. Taste for seasoning and add salt and pepper if needed. Serve drizzled with 1 tablespoon oil. | ||||||||||||||||||
| Yuca
vinaigrette (Yuca en escabeche) 1 yuca 1 cup olive oil 1 cup vinegar 1 cup stuffed olives 2 cloves of garlic minced Pinch of black pepper 2 onions sliced 2 bay leaf Boil the yuca until done, don't allow it to overcook. In a deep frying pan mix oil, onions, vinegar and garlic, cook at medium heat for about five minutes or until the onion is tender, add the olives, bay leaf and pepper. Remove from heat. Drain the yuca and cut it in cubes. Add to the other ingredients. Mix well, cover and serve two hours later at room temperature or cold. | ||||||||||||||||||
| Mashed
Plantains Stuffed with Seafood (Mofongo con
Mariscos) Seafood ingredients 16 ounces lobster meat chunks 8 ounces shrimp (peeled) 8 ounces octopus (cooked) 8 ounces conch (cooked) 16 ounces red snapper fillet If you don't like any of the seafood you can substitute for another. Salsa ingredients 32 once water 8 ounce tomato sauce 4 ounce white wine 2 medium onions (sliced) 1 green pepper (sliced) 1 ripe tomato 1 bonnet pepper 4 garlic cloves (peeled) 4 sweet chili peppers 1 cup coriander leaves 1 cup cilantro Mofongo ingredients 4 green plantains (peeled and sliced) 1 garlic clove minced 1 teaspoon Adobo seasoning 2 tablespoon olive oil 1 tablespoon butter Process (procedimiento) In a skillet, fry the plantains turning once. Place plantains in mortar, then season to taste with the remainder of the mofongo ingredients and mash completely. In a saucepan, combine all of the salsa ingredients and cook on high for 25 minutes. Next, add all of the seafood ingredients and cook for an additional 5 minutes. Then pour this into the mortar for a delicious mofongo stuffed with seafood. | ||||||||||||||||||
| Three
bean
salad (Ensalada de habichuelas) 1 can pink beans 1 can chick peas 1 can pigeon peas 1 can corn (8 ounces) 1 cup olive oil 1/8 cup balsamic vinegar 1 cup raisins = clove garlic mashed Coriander to taste (cilantro) Chopped chives to taste Combine all the ingredients and refrigerate before serving. | ||||||||||||||||||
| Passion-Fruit
Champagne cocktail (cocktail de parcha y
champagne) 1 Bottle champagne 1 cup passion-fruit liqueur Chill champagne. Pour about 1= tablespoon liqueur and 4 ounces champagne into each glass. Serve at once. | ||||||||||||||||||