Red Snaper with fried plantains in garlic sauce (Chillo al ajo con tostones)

Garlic Sauce.

4 garlic cloves chopped finely
4 tablespoons of butter
1/3 cup of white wine
3 Tbsp Extra Virgin Olive Oil
Pinch salt
Pinch Black pepper

In a pan at medium heat saute garlic with olive oil until garlic becomes aromatic around 2 minutes or so do not over cook, add butter and wine and reduce for 4 minutes season with salt and pepper taste for seasoning. Remove from Heat and put to the side.

Grill two 3 lbs Red snappers (Cleaned and scaled) seasoned with salt and pepper and lightly oiled in moderate heat for 10 minutes on each side. Remove from heat and pour garlic sauce over them. Serve with salad and some tostones on the side.

Potato Salad with apple (Ensalada de Papas con manzana)

I love this potato salad my sister in law Maria always made it and it was fantastic I could never had enough of it I guess it runs in the family my daughter loves it too. The apples give it an extra burst of sweetness that goes well with the freshness of the bell peppers and the mayo. It is a great side dish. You could add green peas or carrots if you like.

5 Large Potatoes boiled and cubed 1/2 inch and free of skin unless you like the skin

3 eggs hard boiled without shells and cubed no too small

½ cup Green bell pepper cubed small

½ Cup onions finely chopped

¼ cup red sweet bell pepper cubed small

¼ teaspoon black pepper

¼ teaspoon salt

1 small red apple cubed and tossed in some lemon juice (lemon prevents browning)

¾ Cup of Mayonnaise

 

Mix all ingredients in a bowl and tossed gently, taste for seasoning add if need it. Refrigerate until ready to serve.

Hawaiian Style Ribs (Costillas a la Hawajana)

Ingredients:

4 pounds Pork Spareribs 1/4 cup Ketchup 1/3 cup Unsweetened Pineapple Juice 1/2 cup Teriyaki Sauce 3 tablespoons Brown Sugar 1 teaspoon Ground Ginger or 1 tablespoon minced Fresh Gingerroot 2 large Garlic Cloves, Minced

 

Preparation:

Parboil the ribs in water to cover for at least 30 minutes. (This helps to get rid of some of the fat and also helps to make the ribs tender.) Drain and let cool somewhat. Mix the remaining ingredients together. Put ribs in a marinade pan or large zip-loc freezer bag and pour marinade over ribs. Refrigerate. Turn ribs occasionally and continue to marinate at least 2 hours or overnight. Grill until heated through and nicely browned or bake in 350 degree oven until browned and tender. Brush with marinade while cooking if desired. Serve on platter with pineapple slices and mandarin orange segments.

A good potato salad will go just right with the ribs.

Ceviche De Pulpo (Octopus Ceviche)

 

 

Ceviche is a delicious dish and it can be served as an appetizer, snack, or entree.

 You can use various kinds of fish, such as shrimp, halibut, red snapper, tuna, and sea bass.)

 

Ingredients:

1 ½ lb cooked octopus meat (Or the one of your choice)

1 small red onion, thinly sliced, about 1 ½ cups

Juice of 8 limes + 2 juice of limes to pickle onions

2-3 tbs finely chopped fresh cilantro

2 tbs sunflower oil

Salt to taste

Optional: 2-3 hot peppers, Serrano or red chilies, seeded and sliced thinly

 

Preparation:

1. Cut the octopus meat into small bit size slices.
2. Place the sliced onions in a bowl, add some salt and cover with warm water. Let rest for about 10 minutes, drain and rinse well.
3. Place the octopus in a non-reactive container, add the lime juice, ½ of the onions, hot peppers and salt, let marinate for a couple of hours.
4. Place the remaining onions in a non-reactive bowl, add the remaining lime juice, some salt and let marinate for a couple of hours.
5. Combine the marinating octopus with the pickled onions, the sunflower oil, and the cilantro, mix well. Add additional salt if needed.
6. Serve with chifles, tostones, popcorn, or corn nuts.

Serve with: Tostones and hot sauce

Cod Friters (Bacalaitos)

As the people that know me I enjoy a good beer here and there so this batter has beer in it it takes from using baking powder as beer has yeast in it and it makes the batter light and flufy.

Ingredients:

    1 lb codfish fillets

1/2 cup beer (optional), otherwise use water but beer make it fluffier.

2/3 cup wheat flour

1 large egg at room temperature

1 onion, diced

1 teaspoonful chopped parsley

1/2 teaspoonful ground garlic

 

    Procedure:

  Unless you are using fresh, unsalted codfish, it is advisable to boil the codfish fillets in water, drain and repeat to remove the excess salt. I like them on the salty side you could wash in cold water 3 times.

Shred the codfish fillets into bits with a fork.

 Blend all ingredients together.

 Use a deep skillet, half-full of cooking oil. Preheat the oil on medium high heat. Use a ladle to pour the mix slowly into the hot oil. Alter the amounts of mix as needed to produce the right size for your preference.

 

Remove from the skillet when it appears cooked throughout and the edges begin to curl. Roadside stands hang the fried bacalaitos right over the skillet to let excess oil drip back into the skillet. At home you can also lay each fritter on paper towels to remove excess oil.

 

Eat while still quite warm. Be ready with more mix. They taste delicious and will have your guests asking for second helpings.

Fried Plantains (Tostones)

This is one of the Caribbean Island favorite snacks or side dish. You could find them all over the Islands under the warming lights but they are best enjoyed fresh just out of the frying pan. You could top them with just about anything shrimp salad, ceviche of any kind, a garlic and olive oil sauce or just plain ketchup this last one been one of my favorite. Also a good mayo-ketchup-garlic-hot sauce concoction is great.

 

Ingredients

2 large green plantains

1 plastic bag like the supermarket kind

Oil for frying

Salt

 

Cut the ends of the plantains off and make a slit down the whole length of the plantains this will aid in the peeling later. Put the plantains inside the plastic bag and put in the microwave for 5 minutes.

Remove from microwave and discard the bag be careful the plantains will be very hot. Let them cool for a bit until you can handle them. Remove the skin at this point the skin will peel right off without any effort. Usually and traditionally the plantains will have to be fried twice but not with the microwave method as they are already cooked once.

Cut in rounds about ¾ inch and press down with a tostonera or the bottom of a small saucer press down to about ¼ of an inch or so and fry at 350 degrees in corn oil until golden brown salt them as they come out of the fryer. Work in small batches so your oil does not get to cold. Serve hot with some garlic sauce or Mayo-Ketchup.

Arroz con Gandulez (Rice with pigeon peas)

 

 

From all the rice recipes this one is my very own favorite. Not just because I'm Puertorican but it is 

delicious especially when accompanied with some roasted pork and a pastel de guineo on the side it is truly a very flavorful rice dish. There are so many variations and everyone makes it different nerveless is always great no matter who cooked it.

 

 

2 cups long or short grain rice (rinsed)

3 1/2 cups of boiling water (use ½ water ½ chicken broth for more flavor)

1 1/2 cups of chorizo (sliced bite size)* Or some chunks of fresh seasoned pork

2 Tablespoons of sofrito**

1 pound of gandules (pigeon peas) (fresh is best,frozen is ok too)

1 tablespoon of alcaparrado  (capers) without liquid

 

1 ounce Jamon de cocinar (Cooking ham or smoked ham)

1 one packet of Sazon with achiote

4 ounces of tomato sauce

2 Tablespoons of oil

Salt to taste

* Chorizo can be substituted with tocino (salt fatback crackling's) and jamón de cocinar (smoked cooking ham) or fresh pork your choice.  If you are going to use the tocino be sure not to use too much salt to the rice because the tocino is salty. Always taste it.

Sofrito**: 3 cloves of garlic, 1/2 Green Banana or Bell pepper (chopped in fine pieces), 1 teaspoonfull oregano, 3 Culantro leaves (often called spiny cilantro)  (chopped), 1 medium onion (chopped), and 2-3 Aji dulce (sweet peppers). You could use the sofrito in a jar if that is all you have. The green bannana give it that extra criollo flavor.

In a dutch oven pot with lid fry the Tocino (porkfat) or Chorizo in oil or fresh pork. Add the tomato sauce, alcaparrado, sofrito and sazon to the pot and stir together. Cook at medium heat for 4 minutes. Add all other ingredients except the salt, pour the boiling water into the pot so the rice is submerged one inch below the water. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Don’t cover yet, let the rice absorb most of the water. Once absorbed stir gently from bottom to top, cover and turn the heat down to low. Stirring once in between, cook for 25 to 30 minutes or until the rice is tender. Cover the Arroz con Gandules with Banana leaves while cooking for that Caribbean flavor!

Serves 3 to 4 you could serve with yucca con mojo and or roasted pork on the side Mmm.

 

 

 

 

 

 

 

 

 

 

 

Lentil Soup (sopa de lentejas)

Brimming with healthy Lentils and an abundance of freshly chopped vegetables, this hearty lentil soup is infused with the garlicky smoky flavor of Chorizo. Serve in soup bowls with crusty bread, or over rice.

 

Serves 8

Prep time: 15 min.

Total time: 1 hr., 5 min.

Ingredients

1 tbsp.Extra Virgin Olive Oil

1 pkg. (3.5 oz.) Chorizo, thinly sliced

1 onion, finely chopped (about 1 cup)

1 carrot, finely chopped (about ½ cup)

½ green bell pepper, finely chopped (about ½ cup)

1 tbsp.Minced Garlic

2 packets Powdered Chicken Bouillon mixed with 1 qts. water

1 pkg. (1 lb.) Lentils, rinsed

1 packet sazon with Coriander and Annatto

1 Bay Leaf

Adobo All-Purpose Seasoning with Pepper, to taste

One large can of chicken stock

 

Directions

1.	Heat oil in medium stockpot over medium-high heat, add chorizo; cook until golden brown on both sides, about 5 minutes. Transfer chorizo to plate; set aside.
2.	Add onions, carrots and peppers to pot. Cook vegetables, stirring occasionally, until soft, about 7 minutes; add garlic and cook until fragrant, about 30 seconds more.
3.	Add chicken bouillon mixture, lentils, sazon and bay leaf; bring to boil. Reduce heat to medium-low; cover pot. Simmer until lentils are tender, stirring occasionally about 40 minutes. Stir in reserved chorizo; season with adobo.

Surullitos de maiz (Fried Corn meal sticks)

These are a great when entertaining very easy and quick to make. You could make them in advance or have a bunch frozen ready to fry at any time. I like them when I make an asopao de gandulez to dip them in Mmm.

2 cups water 3 tablespoons white sugar, or more to taste 1 tablespoon of butter 1 teaspoon salt 1 1/2 cups cornmeal, or as needed 3 cups vegetable oil for frying

 Sauce (mayo-ketchup)

1/2 cup mayonnaise, or to taste 1/4 cup ketchup 1/2 teaspoon mild hot sauce or more to taste 2 crushed garlic cloves, or to taste (optional)

Directions

1. 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.
2. 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.
3. Mix mayonnaise, ketchup,hot sauce and garlic in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

Puerto Rican Beef Stew (Sancocho)

This hardy soup is one of my daughter Brittany's favorite she will come over running as soon as she knew I was making it. I always try to have one or two large ripe avocados to eat with the sancocho.

• 2 Tbs olive oil
• 5 garlic cloves, minced
• 1-1/2 lbs top round beef, cubed into 1-1/2-inch pieces
• 1/3 cup yellow onions, chopped
• 1/3 cup green pepper, chopped
• 5 sprigs of cilantro, chopped
• 1 ¼  teaspoon salt
• 1/4 teaspoon ground black pepper
• ½ lb yucca and ½ of malanga lila
•  4 ¼  quarts beef stock or chicken stock
• 2  green plantain, peeled and slice into 1-inch pieces
• 1 yellow plantain, peeled and sliced into 1/2-inch pieces
• 2 green bananas peeled and sliced into 1/2-inch pieces 
• 1 medium sweet potato, diced into 1-inch pieces
• 1/2 pound butternut squash, peeled and cubed into 1-inch pieces
• 3 medium new potatoes, peeled and quartered
• 2 ears of yellow corn, cleaned and sliced into 6 parts each

Directions

In a preheated large soup pot over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize. Add in chopped pepper, cilantro, salt, pepper, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half about 20 minutes.

Stir beef, then add in all the remaining vegetables and beef stock add some water if need it to cover vegetables. Continue to cook until meat is tender and the vegetables are soft, taste for salt and adjust if need it. Serve on a soup plate and top with some rice for a hardy meal or just enjoy as a soup I like a big piece of ripe avocado in it for an extra treat. So good.

Black Beans (Frijoles Negros)

 

 

This is a classic Cuban dish is great over rice or as a soup.

 

12 ounces uncooked black beans
2 bay leaves
1/2 medium onion -- chopped
1/2 medium green pepper -- chopped
3 cloves garlic -- finely chopped
3 tablespoons olive oil
1/2 teaspoon oregano
1/4 teaspoon ground pepper
1 teaspoon salt
4 teaspoons sugar

Directions

1. Soak beans in a large (covered) soup pot, with enough water to cover the
beans over night or for at least six to eight hours. Add two bay leaves and a few drops of
olive oil to the water.

2. Cook the beans over high heat for 90 minutes, checking frequently to see
that there is enough water in the pot. The water should always cover the
beans.

3. Once the beans are tender, prepare a sofrito by combining the onion, green
pepper, garlic, oregano, ground pepper and olive oil in a small frying pan.
Cook over medium-high heat for six to eight minutes, stirring frequently.

4. Add the sofrito to the black beans, reducing the heat on the beans to low.
Mix the sofrito well with the beans, pressing some of the beans with a slotted
spoon so that the flavors will soak in. Add the salt and sugar to the beans
and simmer for half an hour. Remove bay leaves and serve

Tropical Chicken Skewers (Pinchos de pollo estilo tropical)

A grilled chicken summer favorite

Here, savory Mojo Criollo and sweet Pineapple Nectar create a marinade for chicken that couldn't be tastier to eat- or easier to make! Simply marinate the chicken, thread on skewers with vegetables, and then grill. Try it tonight, and you'll see why these Tropical Chicken Skewers have become a great signature grilled chicken dish on summer time!

 

Serves 4

Prep time: 10 min.

Total time: 30 min., plus marinating time

Ingredients

2 lbs. boneless, skinless chicken breast and/or thighs, cut into ¾ cubes

½ cup Mojo Criollo

½ cup Pineapple Néctar

1 tsp. Adobo All-Purpose Seasoning

1 can (20 oz.) Pineapple Chunks, drained

½ yellow onion, cut into 1¡± pieces

½ green bell pepper, cut into 1¡± pieces

1 tbsp. Vegetable Oil

Bamboo  or stainless steel skewers

 

Mojo Criollo from scratch

• 1 cup sour orange juice **
• 1 tablespoon oregano
• 1 tablespoon bay leaves
• 1 garlic bulb
• 1 teaspoon cumin
• 4 teaspoon salt
• 4 oz. of water
• 4 oz. Pineapple juice (optional) secret ingredient in our Mojo Criollo

** You can replace the sour orange juice with the following mix;

• 6 oz. orange juice
• 2 oz. lemon juice

Peel and mash the garlic cloves. Mix all the ingredients and let it sit for a minimum of one hour.

 

 

Directions

1.	In large container with lid, or in large zip-top bag, mix together chicken, mojo, nectar and adobo until coated; transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.
2.	Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.  (if using bamboo skewers soak in water for an hour)
3.	Prepare grill to medium-high heat (or, heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter; serve warm.

Caldo Gallego (Galician Soup)

This is another favorite white bean soup that is wonderfull in a cold day or after a night of hanging out with some Friends and a few bottles of wine.

Serves 10

Prep time: 10 min.

Total time: 1 hr., 10 min.

You could make this dish vegetarian do not use chorizo and ham. But is not the same.

 

Ingredients

 

2 tbsp. Extra-Virgin Olive Oil

1 medium yellow onion cut in ¼” slices

2 pkg. (3.5 oz). Good Chorizo, cut into ½” rounds (fresh chorizo or fresh mild Italian sausage is ok to use too)

2 packets Ham-Flavored Concentrate, mixed with 3 large cans of chicken stock

2 cups of water

1 ham hock (about ½ lb.)  

2 medium russet potatoes (about 1 lb.), peeled and cut into ¾” cubes

1 turnip, roughly chopped

2 cans (15.5 oz. each) Cannellini Beans

4 cups chopped turnip greens, collard greens, or green cabbage (fresh spinach or frozen will work too)

Salt & pepper to taste

 

Directions

1.	In large, heavy saucepot over medium-high heat, heat oil. Add onions and chorizo; cook until onions soften and chorizo starts to brown, about 10 minutes.
2.	Add ham-flavored concentrated mixture with one of the cups of water and ham hock; bring to boil. Add potatoes and turnip. Reduce heat to medium low. Simmer, stirring occasionally, skimming off and discarding any foam that rises to the surface, until ham, potatoes and turnips soften, about 25 minutes.
3.	Add cannellini beans I like to drain the liquid but you could use it if you like and greens; cook until greens are tender, about 20 minutes more. Add the rest of the water if too thick. Taste for flavor add salt and pepper if need it.
4.	Remove ham hock; cut ham off bone. Discard bone. Stir ham into pot. To serve, divide soup among serving bowls.

What to Cook?

What sholud I make for our 70's disco Party??

On the Move looking to find something good to eat.

With My Wife eating Morrocan Food Mmm..

Congri (Cuban black bean rice)

This one is always a hit when I make it use lots of fresh garlic and good olive oil. You could serve it with yuca con mojo and roasted pork (follow the pernil recipe for the pork).

 

Ingredients for 6 Servings

Ingredients:

•             1 lb dry black beans (or red kidney)

•             3 tsp. of Vegetable Oil

•             4 cloves of garlic, minced

•             1 bay leaf

•             6 tsp. olive oil

•             1 1/4 tsp.salt

•             1 medium bell pepper, chopped

•             1/4 oregano

•             1/4 tsp. cumin

•             1/4 tsp. ground black pepper

•             1 lb. long grain rice

•             1 large onion, chopped

Preparation:

 Soak beans overnight before cooking

Cook beans in six cups of water by bringing to a boil. Remove and let stand for about 60 minutes. Do not discard the liquid (you need it to make the rice black).

In a cast iron or aluminum pot place the vegetable oil rice and stir until the rice grains get oily. This is prevents the rice grains from sticking to another. Add garlic, onion, bell pepper, cumin, bay leaf, oregano, black pepper, and salt. Add 2  1/3 cups liquid from the beans, bring to a boil and cook on low heat for about 15-20 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with aluminum foil or lid to seal in the steam. If rice is still hard, add more bean liquid, a little at a time. Cook for an additional 4 to 5 minutes or until, rice is well done. Once rice is ready, add the beans that have been drained and stir without breaking them.

THIS IS THE MOST IMPORTANT PROCESS

 Saute 3  or 4 chopped garlic cloves with the olive oil in a small pan, for 1-2 minutes, pour over rice to add additional flavor and shine and stir gently to combine. You could drizzle more olive oil for extra flavor.

Grilled Skirt Steak with Chimichurri & Yuca Mangu

You are going to love this for sure.

Serves 4

Ingredients

For the Yuca Mangú:

2 bags (18 oz. each) Frozen Yuca

1½ tsp. Salt

2 tbsp. Extra Virgin Olive Oil

1 tbsp. Minced Garlic

1½ tsp. Adobo All-Purpose Seasoning with Pepper

For the Mojo Sauce:

½ cup Extra Virgin Olive Oil

1 small onion, finely chopped (about 1 cup)

2 packets Sazón without Annatto

1 tbsp. Minced Garlic

For the Steak:

1 lb. skirt steak

Adobo All-Purpose Seasoning with Pepper, to taste

1 jar (7.5 oz.) Chimichurri Sauce or make it your self it is better. I will post it below.

Directions

1.	In large pot over medium-high heat, bring 6 cups water to boil. Add yuca and salt; cook yuca until fork tender, about 20 minutes. Drain, reserving ½ cup water.
2.	In large bowl, using potato masher, mash yuca with reserved water, olive oil, garlic and adobo until smooth and combined; cover with foil to keep warm.
3.	Meanwhile, heat oil in medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 10 minutes. Add sazón and garlic; cook until fragrant, about 15 seconds more. Remove sauce from heat; cover with foil to keep warm.
4.	For the meat, cut steak into four portions; season on all sides with adobo. Prepare grill to medium high heat, or heat grill pan over medium-high heat. Cook until golden brown on both sides and cooked to desired doneness (about 6 minutes for medium rare). Let rest 5 minutes.
5.	To serve, divide warm mashed yuca mixture among serving plates; drizzle with warm garlic sauce. Divide steak among serving plates; top with chimichurri.   CHIMICHURRI SAUCE FROM SCRATCH You will quickly develop your own proportions in this recipe. Some people prefer more garlic, some prefer only parsley, some add fresh tomatoes - experiment to come up with your own signature chimichurri. Ingredients: ·         2 cups fresh parsley and/or cilantro, firmly packed ·         1/4 cup fresh oregano leaves (optional) ·         3-6 cloves of garlic ·         2 tablespoons chopped onion ·         1/2 cup olive oil ·         2 tablespoons red wine vinegar (optional) ·         1 tablespoon lime juice (optional) ·         Kosher salt and red pepper flakes to taste Preparation: 1.    Pulse the garlic and onion in the food processor until finely chopped. 2.    Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped. 3.    Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste