Pastelon De Maduro (Sweet Plantain Casserole)

		2 tbsp olive oil 3 garlic cloves 1/2 cup green pitted olives 2 green bell peppers, chopped 1/2 medium onion, chopped 3 bay leaves 2 tbsp cooking wine 1 lb lean ground meat 1/3 cup raisins  (optional) 6 ripe plantains  (Or a large bag of whole frozen sweet plantain) 2 tbsp olive oil 3 tbsp melted butter 3 beaten eggs 1 tbsp grated parmesan cheese 1 lbs Mozzarella shredded cheese One can of green French cut beans (optional)
		Procedure:
	Pour the olive oil in a medium saucepan and heat over medium heat. Add onions, wine, green peppers, olives, bay leaves and garlic last after onions and peppers have become soft and sauté for about five minutes. Stir the ground meat into the ingredients already in the saucepan and brown meat for about ten minutes. Add the raisins. Continue to cook for another ten minutes or until the meat is cooked but not dry.  Remove the bay leaves at this time add the drained green beans to meat mixture. Always season to your taste. Taste frequently. Slice the plantains lengthwise. Use a separate saucepan to fry the plantain slices over medium heat in two tablespoonfuls of olive oil. Remove from the saucepan. Wipe excess oil with paper napkins. Use a deep square baking pan. Grease thoroughly with about half of the melted butter. Cover the bottom of the pan with a row of plantains. Add enough of the cooked meat to make a layer, following the style for preparing lasagna. Alternate rows of plantains, mozzarella and meat until all is used up. Pour the remaining melted butter, cheese and the beaten eggs over the pie. Sprinkle with the parmesan cheese. Bake at 350 degrees for about twenty minutes until eggs are set. Let it rest for five minutes and enjoy. Is best served with salad.

Costillas a la Barbacoa (Barbecue Ribs)

• 10 tablespoons chili powder

• 1/2 cup light brown sugar

• 6 tablespoons minced garlic

• 2 tablespoons coarse salt

• 2 racks (2-1/2-lbs. each) pork spare ribs

• 3 tablespoons olive oil plus additional for brushing

• 2 large onions, chopped

• 2 cups ketchup

• 2 cups strong coffee

• 1/3 cup apple-cider vinegar

 

Step By Step

1

Whisk together 4 tablespoons chili powder, 1/4 cup sugar, 2 tablespoons garlic, and the salt in a small bowl for dry rub.

2

Preheat oven to 350 degree F. Rinse and pat pork dry and place in 2 lightly oiled large baking pans. Rub pork all over with dry rub and cook in upper and lower third of oven until meat is slightly pink, about 30 minutes, depending on thickness.

3

Meanwhile, heat 3 tablespoons oil in a large saucepan over moderately high heat until hot but not smoking and cook onion, stirring, until softened, about 8 minutes. Add remaining 6 tablespoons chili powder and 4 tablespoons garlic; cook, stirring, 1 minute. Stir in ketchup, coffee, vinegar, and remaining 1/4 cup sugar; simmer, stirring occasionally, until reduced to 4 cups, about 40 minutes. Remove pan from heat, transfer 2 cups sauce to a bowl for basting and place remaining sauce in a small bowl for serving on side. For a smoother sauce put in a food processor until desire consistency.

4

Preheat grill. Brush top of ribs with some of barbecue sauce and place sauce side down on a lightly oiled rack; cook over moderately high heat, turning once and basting remaining side with sauce, until browned and cooked through, about 10 minutes. Transfer ribs with tongs to a platter and let stand 10 minutes. Separate ribs by cutting between the bones with a sharp knife and serve with Confetti Coleslaw and remaining sauce on side. Makes 8 servings.

A lot of recipes will tell you how to grill pork ribs, but few will yield the flavorful, tender-fleshed result you get when you use this recipe. The unique basting sauce is a spicy delight and so good you'll be tempted to try it on other meats and even vegetables. Go ahead: it's a good all-around barbecue sauce, especially if you like your sauce with a little heat. Great sides to go with pork ribs are coleslaw, baked beans, potato salad, corn on the cob and grilled potato wedges.

Carne Asada con Moho (Grilled Beef with Sour Orange Marinade)

• 1/2 cup freshly squeezed orange juice (save 2 of the juiced halves)
• 1/2 cup beer
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 2 teaspoons kosher salt
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons Mexican oregano, crumbled
• 5 garlic cloves, minced
• 2 dried bay leaves
• 1 sprig (6 in.) fresh rosemary
• 1 large red onion, cut in half lengthwise, then sliced into half moons
• 2 pounds skirt steak
• Warm corn tortillas
• Guacamole
• Hot sauce or salsa

Preparation

1. 1. Combine orange juice, beer, oil, lime juice, salt, pepper, oregano, garlic, bay leaves, and rosemary in a glass 9- by 13-in. baking dish. Add orange halves, onion, and steak and mix with your hands to coat evenly. Let stand at room temperature 1 hour, or chill, covered, 2 hours (no longer, or the citrus will "cook" the meat), turning meat occasionally.
2. 2. Heat a grill to very high (550° to 650°). Discard rosemary, bay leaves, and orange halves. Drain meat and onions. Put onions on a doubled sheet of foil and turn up edges just a little to make a shallow 6- by 9-in. container.
3. 3. Grill onions on the foil, stirring occasionally with tongs, until edges start to char, 8 to 10 minutes. Add steak to grill and cook, turning once, until well browned and done the way you like, 8 minutes for medium-rare.
4. 4. Transfer steak and onions to a board; slice steak. Serve with tortillas, guacamole, and hot sauce.

Warm tortillas directly on the grill just until hot, turning once; stack and wrap in a towel

Crab Stew (Salmorejo de jueyes)

Ingredients:
     1 pound crab lump meat
  1 tbsp. sofrito made ​​at home Or store bought
  (ingredients coriander, garlic, cilantro, tomatoes, sweet peppers, onions and peppers)
  1 tsp. vegetable oil
  3 tbsp. ketchup
  salt to taste

     Procedure:

In a pan add oil and wait for it to warm. Pour tbsp. sofrito and cook for up to 1 minute. Take the flesh of crabs in the pan and continue sautéing. Pour the sauce and salt. Cover the pan and cook over low heat 15 minutes. Serve over white rice or with tostones as an appetizer.

Does anyone know what to make with this?

If you know what is this fruit you may know how to cook it. Please share unusual recepies or just the way you like to eat it. My favorite is fried toston style.

Picadillo Cubano (Cuban seasoned ground beef)

INGREDIENTS:

2 cups onion, diced
2 cups green pepper, seeded and finely chopped
2 tablespoons olive oil for sautéing
4 cloves garlic, minced
2 pounds ground beef
3 large roma tomatoes, peeled, seeded, and chopped
1 teaspoon cumin, ground
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves (optional)
1 teaspoon oregano
1/2 cup green olives, chopped
1/3 cup raisins
1/2 teaspoon salt and black pepper (to taste)

 

Sauté onion and green pepper in olive oil in a large frying pan for about 5 minutes, until the onion is softened, then add the garlic and ground beef.

Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.

Add the tomatoes, cumin, cinnamon, cloves (optional) and oregano. Reduce heat to low, cover and simmer for about 15 minutes.

Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste. Serve over rice or use for empanada fillings or for Puerto rican Pionono.