Celebrating Latin Food

Preparing a Great Mojito Cocktail by Jeffrey Morgenthaler award-winning bartender

2014-07-19T13:12:00.000-04:00

Photo: Alanna Hale Properly constructing a mojito takes both time and precision. It's well worth it!

Jeffrey Morgenthaler is an award-winning bartender and current bar manager at Portland, OR's Clyde Common. His writing and recipes have appeared in publications including The New York Times, The Wall Street Journal and Wine Enthusiast. In honor of National Mojito Day, today, July 11, the following is an excerpt about the classic cocktail from Morgenthaler's recently released first book, The Bar Book: Elements Of Cocktail Technique.

Sure, since the mojito became the most popular drink ever, once again, it’s also become popular for bartenders and self-described cocktail geeks to complain about it: It’s pedestrian, it’s the new Cosmopolitan, it takes too long to make.

But I remember a time when we were all just beginning to rediscover the mojito. And despite the fact that I’ve made literally thousands of them during the course of my career, I still have fond memories of those summers when we’d all gather in the kitchen while we waited for the grill to heat up and discovered the drink together, a new generation of mojito-lovers. It’s an amazing cocktail when it’s made right, and that’s all you really need to know.

Mojito Cocktail Recipec

Ingredients:
1 bunch fresh spearmint (but regular mint will do the trick)
1/2 ounce 2:1 simple syrup (read all about simple syrup here)
2 ounces white rum
1 ounce fresh lime juice, plus the spent lime half
crushed ice
2 ounces chilled soda water

Put 12 or so large spearmint leaves in the bottom of a chilled pint glass and add the simple syrup.
Muddle the spearmint gently to release the oils.
Add the rum, lime juice and the spent lime half.
Fill the glass with crushed ice and finish with the soda water.
Serve with a straw.

Check out more mojito recipes on Food Republic:

Food Republic aims to be the global hub for news and information about the new culture of food across a multitude of media platforms, for a vibrant community of people who put food and drink at the center of their lives.

Pastelon Bowl a Puerto Rican Favorite

2014-07-17T12:01:00.000-04:00

Courtesy of: @BonittoStudio

Pastelon is a Puerto Rican dish that resembles a lasagna. Amarillos (sweet plantains) replace noodles and picadillo replaces the traditional Italian-style filling. The dish is a tasty combination of sweet and salty. Picadillo can also be served in a variety of dishes such as over rice or in tacos and burritos, to name a few. Pastelon can also be made as a meat "pie" by grinding the plantains. Later on I will prepare one of these for the blog (and my belly), but for now I thought I'd take a stab at putting together a simpler bowl-verision. It incorporates the predominant flavors in traditional Pastelon, but it comes together much faster. For more recipes checkout The Almost Vegan Rican

Beefless Picadillo

2 12 oz packs of Trader Joe's Beef-less Ground Beef (or your beef substitute of choice)

1 medium yellow onion, diced

1 1/2 cups canned diced tomatoes

4 cloves garlic, diced

1/2 cup diced green bell pepper

a handful of manzanilla olives

1/4 cup Goya Recaito

1 tsp dried oregano

1 tsp Goya Adobo Light (or to taste)

1 tbsp oil (vegetable or olive) or cooking spray

Directions:

1. Coat the bottom of the caldero with oil.

2. Sautee onion, garlic and pepper until fragrant.

3. Add beef substitute and Adobo. Cook on medium-high for 3-5 minutes, stirring.

4. Add tomatoes, Recaito, oregano, olives. Once mixture begins to bubble, lower heat and cook another 5 minutes.

Serve in a bowl with Goya frozen amarillos, cooked according to package directions.

For Great Restaurants, Bars, Lounges and Night Life in Miami, visit Miami Food Review.

Mexican Lasagna

2014-07-14T17:05:00.001-04:00

Mexican Lasagna

Courtesy of: Taste of Home
I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! —Rose Ann Buhle, Minooka, Illinois Read more

Ingredients

2 pounds ground turkey or beef

1 can (16 ounces) refried beans

1 can (4 ounces) chopped green chilies

1 envelope taco seasoning

2 tablespoons hot salsa

12 ounces uncooked lasagna noodles

4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided

1 jar (16 ounces) mild salsa

2 cups water

2 cups (16 ounces) sour cream

1 can (2-1/4 ounces) sliced ripe olives, drained

3 green onions, chopped

1 medium tomato, chopped, optional

Directions

1.Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa.

2. In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.

3. Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.

4. Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting. Yield: 12 servings.

TOTAL TIME: Prep: 20 min. Bake: 65 min. + standing

MAKES: 12 servings

Originally published as Mexican Lasagna in Taste of Home Ground Beef Cookbook 1999, p228

Baked Chicken Chimichangas

2014-07-14T16:40:00.000-04:00

Backed Chicken Chimichangas

Courtesy of: Taste of Home
I developed this quick and easy recipe through trial and error. I used to garnish with sour cream, too, but eliminated it in order to lighten the recipe. My friends all love it when I cook these, and they're much healthier than fried chimichangas. —Rickey Madden, Clinton, South Carolina Read more

Ingredient

1-1/2 cups cubed cooked chicken breast

1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted

Directions

1.In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Brush with butter.

2. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions. Yield: 6 servings.

TOTAL TIME: Prep: 20 min. Bake: 20 min.

MAKES: 6 servings

Nutritional Facts

1 chimichanga equals 269 calories, 8 g fat (3 g saturated fat), 39 mg cholesterol, 613 mg sodium, 31 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Baked Chicken Chimichangas in Healthy Cooking December/January 2009, p64

Crema Habanero Refried Beans

2013-07-11T17:03:00.000-04:00

Crema Habanero Refried Beans

Santiago^® Refried Beans mixed with minced habanero, cilantro, green onions and spices, finished with Mexican-style sour cream.

At a glance

Main Ingredient

Beans, Refried Beans

Cuisine Type

Mexican

Menu Part

Side Dish

Serves

Yield: 40

Ingredients

2 pkg Santiago^® Refried Beans (any type), prepared
2 cups Mexican-style crema or sour cream
1 cup Cilantro, chopped
⅓ cup Green onions, thinly sliced
1 Tbsp Habanero pepper, seeded, minced*
3 tsp Cumin, ground

Methods/Steps

Prepare Santiago® Refried Beans according to package directions in a full-steamtable pan. Hold in a steamtable or warming cabinet until fully refreshed.
Fold in crema, cilantro, green onions, habanero and cumin, mixing thoroughly.
Cover and hold, about 5 min. Place in steamtable and serve.
* Can substitute other peppers such as chipotle, jalapeno or serrano.

Boliche "Cuban Pot Roast"

2012-07-29T19:09:00.002-04:00

Ingredients

4 pounds beef eye of round roast
2 (4 ounce) links chorize sausage, cut into pieces
6 cloves garlic1/2 teaspoon dried oregano
1/8 teaspoon paprikasalt and ground black pepper to taste
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice1/2 cup olive oil
2 large onions, thickly sliced
2 bay leaves, crumbled
1 cup dry sherry
3 cups beef broth, or more if needed
4 potatoes, peeled and halved

Directions

1. Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.

2. Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.

3. Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.

4. Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.

5. Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.

Grilled Mahi Mahi in Escabeche Sauce

2012-07-04T11:33:00.002-04:00

Courtesy: Photo Kate Sears, Recipe Adolfo Garcia

Adolfo Garcia, RioMar. Adolfo's love of fresh seafood and his Panamanian ancestry are reflected in both the menu at RioMar and this recipe. Escabeche is a traditional Spanish way of preserving game meat with an acidic marinade, which was adapted for the more-available fish all across Latin America. This dish turns the marinade into a sauce, eliminating the need for hours in the fridge.

Ingredients:

1 medium green pepper, sliced thinly

1 small red onion, sliced thinly

2 garlic cloves, sliced thinly

6 pitted black olives, sliced
Click to see savings

6 pitted green olives, sliced

3 tablespoons capers

1/4 cup brine from olives

1 tablespoon chopped flat-leaf parsley

1/2 cup tomato juice

3 tablespoons sherry vinegar

3 tablespoons extra-virgin olive oil

4 (8-ounce) pieces mahi-mahi or similar fish

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Preparation

1. Stir together first 12 ingredients in a bowl, and refrigerate until needed.
2. Season fish on both sides with salt and pepper. Coat a grill tray with cooking spray, and place on grill rack. Heat, covered with grill lid, over hot coals (400º-500º) for 10 minutes. Place fish on tray, and grill over medium-high heat 8 minutes on each side. Serve fish hot, topped with cold or room-temperature sauce.

Tomorrow! Malanga Cafe Food Truck @ Tamiami Park Food Truck Roundup

2011-11-22T16:27:00.002-05:00

What a great way to start the Thanksgiving Holiday! Join Malanga Cafe at Tamiami Park for the Food Truck Roundup from 4pm - 10 pm Do not miss this event, enjoy the delicious "Pan Con Lechon" from Malanga Cafe and other of your favorite Cuban dishes.

So grab your friends and family and come have a great time at Tamiami Park with Malanga Cafe!

Remember to contact Malanga Cafe for all your Holiday Catering!

Hours of Operation:

Mon - Thu: 7:00 am - 9:00 pm

Fri - Sat: 7:00 am - 11:00 pm

Sun: 7:00 am - 9:00 pm

Location:

12313 S. Dixie Highway

Pinecrest, Florida 33156

Phone: (305) 259-1550

Email: melissavias@malangacafe.com

Web: www.malangacafe.com

Find us @ Facebook Twitter YouTube

Malanga Cafe Food Truck at "The Food Truck Invasion"

2011-11-15T17:45:00.000-05:00

Malanga Cafe Food Truck will join more than 30 food trucks at Zoo Miami this Thursday, November 17th, 2011 from 6:p.m. untill 11 p.m. Do not miss this event, enjoy the delicious "Pan Con Lechon" from Malanga Cafe and other of your favorite Cuban dishes.

So grab your friends and family and come have a great time at Zoo Miami with Malanga Cafe!

Bacalao a la Vizcaina (Basque Style Codfish Stew)

2011-02-08T13:43:00.001-05:00

Photo by: LatinaCook @ AllRecipe.com

Recipe By: Milly Suazo

"This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions."

Ingredients

1 pound salted cod fish
4 potatoes, sliced thick
2 onions, sliced
4 hard-boiled eggs, sliced
2 teaspoons capers
2 large cloves garlic, minced
1/4 cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
1/2 cup golden raisins
1 bay leaf
1 (8 ounce) can tomato sauce
1/2 cup extra virgin olive oil
1 cup water
1/4 cup white wine

Directions

Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Footnotes

In Puerto Rico, this stew is normally served with a side of white rice and/or boiled root vegetables like yucca, yautia, name and boiled green bananas. After plating, drizzle extra virgin olive oil over everything and add a slice of avocado on the side. Another option is to serve with a side of 'Funche' (also in my recipes) which is similar to polenta. YUMMMM!

Grilled Skirt Steak (Churrasco)

2011-01-06T13:29:00.002-05:00

By Daisy Martinez

This Latin American recipe comes compliments of Chef Daisy Martinez of the PBS show Daisy Cooks! She serves the succulent grilled steak with a parsley-laden homemade Chimichurri Sauce.

Churrasco: Grilled Skirt Steak

Ingredients

4 skirt steaks, trimmed

Sea salt

Fresh ground black pepper

2 teaspoon(s) onion powder
2 tablespoon(s) white wine vinegar

2 tablespoon(s) extra virgin olive oil

Oil spray

Directions

1. Rub, salt and pepper, onion powder on steaks.
2. Sprinkle with vinegar and brush with olive oil. Grill to taste. Drizzle Chimichurri Sauce over steaks.

Chimichurri Sauce

Ingredients

4 cup(s) flat-leaf parsley leaves

6 clove(s) garlic

1/2 cup(s) (or more, as needed) extra virgin olive oil

1/4 cup(s) red wine vinegar

Salt
Fresh ground pepper
1 teaspoon(s) (heaping) red pepper flakes (optional)

Directions

1. Process parsley and garlic in processor until fine, and scrape out into a bowl.
2. Stir in the olive oil and vinegar, and check for seasoning.
3. Add optional red pepper flakes for a spicy chimichurri. S
4. Serve with Grilled Skirt Steak, if desired.

Kitchen Essentials under $30 at Cooking.com! Stock your kitchen without shocking your budget!
26f261847aba407384929c05ef42642b

Celebrating Latin Food: Tres Leche for Christmas "Forget the Calorie Count...

2010-12-01T12:55:00.001-05:00

Celebrating Latin Food: Tres Leche for Christmas "Forget the Calorie Count...: "Courtesy of Monica at AllRecipes.comIngredients1 cup white sugar 5 egg yolks 5 egg whites 1/3 cup milk 1 teaspoon vanilla extract 1 cup all-..."

Tres Leche for Christmas "Forget the Calorie Count"

2010-12-01T12:54:00.002-05:00

Courtesy of Monica at AllRecipes.com

Ingredients

1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.

UF4XKFGD4MBF

Beef "Tamales"

2010-10-06T16:16:00.006-04:00

By: jenn "These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through."

Photo by Lavalady

Ingredients

4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina

Directions

Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Gambas Pil Pil (Prawns, Chilean Style)

2010-10-06T16:01:00.002-04:00

By damasio "Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa."

Photo by AllRecipes

Ingredients

10 cloves garlic, peeled and slightly crushed
1/2 cup grapeseed oil or olive oil
1 1/2 pounds large shrimp, peeled and deveined
1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
3 tablespoons pisco or brandy
salt to taste
cayenne pepper to taste
1 lime, cut into wedges, for serving

Directions

Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

Peruvian Lomo Saltado

2010-10-06T15:51:00.002-04:00

By: Perricholi "This is a traditional, very easy dish to make. I might add that it's very popular with finicky kids and adults as well."

Photo by KM

Ingredients

1 (16 ounce) package frozen French fries
vegetable oil as needed
1 pound beef tri tip, sliced 1/8 to 1/4 inch thick
salt and pepper to taste
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1 yellow chili pepper (preferably Peruvian aji amarillo)
1/4 cup distilled white vinegar
1 dash soy sauce to taste
2 tablespoons chopped fresh parsley

Directions

Prepare the bag of French fries according to package directions.
While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

Argentinean Meat Empanadas

2010-10-06T15:36:00.001-04:00

By: Liliana "My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces."

Photo by Bianca

Ingredients

1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed

Directions

In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Tres Leche "Sponge Cake Soaked in 3 Kinds of Milk"

2010-10-06T15:22:00.001-04:00

By: Marti "A light sponge cake soaked with a mixture of three kinds of milk. This is the BEST Tres Leches recipe I have. It is a very good cake recipe and the cake should be very moist."

Photo by Sonny

Ingredients

3/4 cup butter, softened
1 1/2 cups white sugar
9 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar
2 cups heavy whipping cream
1 (5 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream
1 cup white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.
Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

Surullitos de Maiz from "Puerto Rico"

2010-10-06T15:01:00.002-04:00

By: cfuchslao "Fried corn sticks are a common appetizer here in Puerto Rico. Although time consuming, it is well worth the effort. Be sure to eat them immediately. I find that once the corn sticks have gone cold, they are about as tasty as cold French fries."

Photo by chinarica

Ingredients

2 cups water
1 1/4 teaspoons salt
1 1/2 cups yellow cornmeal
5 tablespoons white sugar, or to taste (optional)
4 ounces Edam cheese, shredded
2 cups oil for deep frying
1 cup ketchup
1 cup mayonnaise

Photo by: Chinarica

Directions

Combine the water and salt in a saucepan, and bring to a boil. Remove from the heat, and stir in the cornmeal and sugar. Return to medium heat, and cook stirring constantly until the mixture pulls away from the sides of the pan. Remove from heat, and stir in the Edam cheese until well blended.
Roll tablespoonfuls of the cornmeal mixture into balls. Then roll the balls into small fat sticks about 3 inches long. In a medium bowl, mix together the ketchup and mayonnaise to make the dipping sauce. Set aside.
Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some of the corn sticks into the oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil, and drain on paper towels. Serve immediately with the sauce.

Jalisco-Style Red Pozole

2010-10-06T14:00:00.004-04:00

photo by promfh

Pozole is a traditional Latin American soup which has been served since pre-Columbian times. It continues to be especially popular in Mexico and the American Southwest, where it is often served at celebrations and major events. Numerous variations on basic pozole exist, and some Latin American restaurants actually specialize in offering only pozole, much like noodle shops in Japan and China. In regions with a large Latin American population, it is often possible to find pozole on offer at restaurants, but you can also make it at home if you're feeling adventurous.

Ingredients:

Pozole Broth
	32 c (8 quarts) water
	1 sm Head garlic; halved
	1 sm Onion; halved
	2 lb Pork butt; cut in large
	1 lb Pork neck bones
	2 Chicken wings
	Salt
	CHILE
	6 Guajillo chiles
	2 Puya chiles
	2 Chiles de arbol
	1/2 lb Plum tomato es
	1/2 Onion
	1 Clove garlic
	3/4 ts Oregano
	Salt
	ASSEMBLY
	1 cn (29-ounce) hominy; drained
	Finely shredded romaine
	Finely shredded cabbage
	16 Radishes; thinly sliced
	1 lg Onion; finely chopped
	Ground chile piquin
	Crushed oregano
	16 Toasted or fried tortillas
	8 Limes; halved

Preparation

From the LA Times. Recipes by Patricia Quintana The Times Test Kitchen modified Quintanas recipe slightly to make it easier to prepare. The original version calls for pork head, leg meat with fat, pork loin, pigs feet and bones for stock. We compromised by using just one cut of meat, pork butt, along with neck bones, and we used canned hominy rather than cooking dried corn. Guajillo and puya chiles are available in Latino markets.

Instructions:

POZOLE: Boil water in Dutch Oven. Add garlic, onion, pork meat, neck bones, chicken wings and salt to taste. Boil until liquid is reduced to 3 quarts, about 2 hours. Remove from heat. Cool meats in stock, then drain and shred, discarding chicken skin. Skim fat from stock and reserve stock.

CHILE: Wash guajillo, puya and de arbol chiles and remove stems, seeds and veins. Soak in water to cover 1 hour. Puree chiles, tomatoes, onion, garlic and oregano in a food processorrocessor or blender. Strain to eliminate peels. Season lightly with salt.

ASSEMBLY: Heat chile and Pozole Broth to same temperature and combine. Add reserved shredded meats and hominy and heat to serving temperature. Serve in large individual serving bowls. Arrange romaine, cabbage, radishes, onion, chile piquin, oregano, tortillas and limes in individual bowls and serve as garnishes to add to pozole as desired. 6 to 8 servings. Each of 8 servings, without garnishes: 246 calories; 375 mg sodium; 65 mg cholesterol; 8 grams fat; 21 grams carbohydrates; 22 grams protein; 1.22 grams fiber.

Courtesy of BigOven

Angela's Awesome Enchiladas

2010-09-25T14:39:00.004-04:00

Courtesy of MomSavedbyGrace

Photo by ASERGEANTSWIFE

Ingredients

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) Flour Tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can Old El Paso Sauce Enchilada sauce
1 (6 ounce) can sliced black olives

Directions

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in an Open Skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish, recommend Pyrex Grip-Rite 3-Quart Oblong Baking Dish Clear or a Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Tostones Rellenos "When you think it is perfect, it just becomes better"

2010-09-24T11:45:00.029-04:00

Tostones or Patacones, whatever the name it is a dish which has crossed over in the food world. I'll leave it up to the Simple Chef™, with his great product Tostobueno ® "The Ultimate Tostonera"

CROSSING OVER THE GREEN PLANTAIN . . . OUR INSPIRATION . by The Simple Chef™,

Earlier in the evening a woman had told me she needed to smoke a cigarette when she finished the apples and toston and ice cream concoction. You get the inference there. By the end of the night the word had spread throughout the rustic gymnasium that something special was going on at our booth. And we were happy to oblige as long as we could. It’s no secret what was happening. We had suddenly made fried green plantains accessible to the eating public. Even Latinos who have spent a lifetime with tostones are finding this everyday foodstuff they’ve eaten sometimes three times a day a versatile platform to build a whole new food craze inside and outside of their communities. It has happened with Italian food, Chinese, Mexican, Thai and their forerunner soul food. Once the food is demystified it becomes accessible. By putting cinnamon apples and ice cream in a tostone cup, it paves the way for more traditional Latin fillings like roast pork, or shrimp in a sofrito sauce.

You can see the Tostonera in action this Saturday at the Hispanic Festival in Coral Gables. http://www.gableshispanicfestival.com/

Ingredients

3 Green Plantains

2 cans of Cherry, Lemon, Apple Pie Filling. Your favorite brand

1 bottle of Whipped Cream. Your favorite brand

8 ounces of Chocolate to melt. Your favorite brand. Melt whatever way you are use to melting chocolateinch Frying four tostones at a time, enough Oil to cover the plantains while frying either a deep fryer or frying pancup A Green Plantain Toston Relleno molder. I prefer the Tostobueno, the Ultimate Tostonera®

Preparation

Step 1
First: Fill large bowl with 3 cups of warm water and 4 tablespoons of garlic salt.

Step 2
Second: Peel green plantains (approx 1 per person). Cut into 2 inch chunks for cups. Place into garlic water to soak (approx 1/2 hour).

Step 3
Third: Heat oil for frying (in a skillet or deep fryer) 360- 365 degrees. Remove plantains from garlic water and dry on a paper towel (to reduce chance of grease splatter). Place plantain pieces in hot oil for 6-7 minutes (or until color changes slightly). Then take them out and let them cool for about 30 seconds.

Step 4
Fourth: Choose the cup side of the Tostobueno®. Spray with cooking spray. Take the fried plantain and place it in the cup side lengthwise. Press down firmly to form the “tasita” or cup and then remove carefully–remember the plantain will still be hot.

Step 5
Fifth: Quickly dip the plantain cup back in the cold water. This will make the plantain pieces crispy when refried. Hold on, almost done…

Step 6
Sixth: Place the molded plantain back into the hot oil one more time for 3 minutes (until golden brown).

Step 7
The Finish —Melt the chocolate. Place toston cup on bed of chocolate. Scoop favorite fruit topping into cup. Top with whipped cream.

Step 8
THIS DESSERT IS ABSOLUTELY DELISH. And very easy to make once the toston peeling, cutting and frying is mastered. For more “How to” pics go to my profile.

Step 9
Http://www.mefeedia.com/entry/how-to-cut-a-green-plantain-for-toston-cups/7239372

Step 10
Http://www.mefeedia.com/entry/how-to-peel-a-green-plantain/6968095/#

Step 12
THE SIMPLE CHEF’s HINTS TO BETTER TOSTON COOKING.

Step 14
In Step 3, removing plantains from garlic water and drying on a paper towel reduces chance of grease splatter when placing the cut green plantain in oil for first fry.

Step 15
In Step 4, spraying the Tostobueno® with cooking spray is only needed the first time the Tostobueno® is used.

Step 16
In Step 5, quickly dipping the plantain cup back in the cold water makes the plantain pieces crispy when refried. After remove pieces from hot oil and placing on a paper towel after second fry, lightly salt with popcorn salt, which is finer and sticks to the plantain better, but any salt is fine or skip this step completely.

Step 17
Remember presentation is everything—and WHEN FRYING ANYTHING, BE CAREFUL!

Original Cuban Sandwich "Sandwich Cubano"

2010-09-22T16:53:00.001-04:00

Photo by JCStrutz

Ingredients

1 loaf Cuban bread.
1-ounce regular mustard
4 dill pickles
5 slices boiled ham or Virginia ham
2 slices roast pork
1 slice imported Swiss cheese.
1-ounce butter

Directions

Cut Cuban bread to desired size, common size is 7 inches.
Next, slice open the bread down the middle.
On the topside of the bread spread 1-ounce of mustard, evenly across.
Then place 4 pickles on top of the mustard.
You then place 1 slice of Swiss cheese on top of the pickles.
Slice ham to desired thickness, recommended size is 1 1/2 ounces per slice, the thinner the better. Now fold each slice of ham in half and place evenly on bottom of bread.
On top of the ham, place slices of roast pork, 1 1/2 ounces per slice.
You then join both halves of the sandwich.
You are now ready to grill your Cuban sandwich.

Use a sandwich grill if you have one, a waffle iron if not. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave the sandwich in the grill until the top of bread turns to a golden brown, and the top is crisp. Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner. DO NOT USE A MICROWAVE OVEN!

Typically served by itself or with a choice of french fries or fried green plantain chips ("mariquitas").

Bistec Empanizado "Breaded Steak"

2010-09-22T12:48:00.000-04:00

Courtesy of Carmen Pelaez

Photo by Carmen Pelaez

Ingredients

1 pound sirloin steak, cut into 4 pieces and pounded to a 1/4″ thick
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 1/2 cups cracker meal made from Cuban crackers
2 eggs, well beaten
Canola oil
Parsley, finely chopped
*Cuban or tropical crackers are available in Latin American markets and most grocery stores. Saltines can be substituted.

Photo by Carmen Pelaez

Preparation

Using the side of a large knife or mortar and pestle, mash the garlic to a paste with salt and pepper.
Blend in the citrus juices.
In a large glass bowl, pour marinade over steaks and refrigerate for at least 1 hour.
Drain steaks well and pat dry, discarding the marinade.
Dip the steaks in the cracker meal, then the beaten eggs, then the cracker meal again, pressing the steak into meal until well coated.
In a heavy skillet, heat 2 inches of oil over medium-high heat to 375º. Add the steaks, turning them once until they are browned, about 2 minutes on each side.
Remove from oil and drain on a rack lined with paper towels. Serve with lime wedges and white rice.
Makes 4 servings.

Typically this dish is served with white rice, fried green or ripe plantains and black-bean soup ("potaje"). Three Guys from Miami Cook Cuban

Cuban Sandwich "Sandwich Cubano" Miami Style

2010-09-22T11:29:00.008-04:00

For those of you that enjoyed the Cuban Sandwhich recipe, I am sorry to say that those who wrote it "Three Cuban Guys from Miami" who manage three other websites dedicated to Cuban food and restaurants, had a problem with me posting their recipe on my blog.

Not only was I providing links to their sites, not only was I promoting their sites for free, not only was I promoting their two cook books, They still had a problem.

As always, we comply with everyone's request, we always provide direct links and full credit to the authors, in this case what can I say, these are just three cuban guys from Miami. Well, I'm a Cuban guy from Miami and I share.

Don't worry, we will get you the best Cuban Sandwich pictures and recipes we can. There are plenty of recipe sites out there that collaborate and share.

Tune in for the next Cuban Sandwich.

Celebrating Latin Food

Preparing a Great Mojito Cocktail by Jeffrey Morgenthaler award-winning bartender

Pastelon Bowl a Puerto Rican Favorite

Mexican Lasagna

Baked Chicken Chimichangas

Crema Habanero Refried Beans

Ingredients

Methods/Steps

Boliche "Cuban Pot Roast"

Grilled Mahi Mahi in Escabeche Sauce

﻿

Courtesy: Photo Kate Sears, Recipe Adolfo Garcia

Ingredients:

Tomorrow! Malanga Cafe Food Truck @ Tamiami Park Food Truck Roundup

Malanga Cafe Food Truck at "The Food Truck Invasion"

Bacalao a la Vizcaina (Basque Style Codfish Stew)

Ingredients

Directions

Footnotes

Grilled Skirt Steak (Churrasco)

Celebrating Latin Food: Tres Leche for Christmas "Forget the Calorie Count...

Tres Leche for Christmas "Forget the Calorie Count"

Courtesy of Monica at AllRecipes.com

Ingredients

Directions

Beef "Tamales"

Ingredients

Directions

Gambas Pil Pil (Prawns, Chilean Style)

Ingredients

Directions

Peruvian Lomo Saltado

Ingredients

Directions

Argentinean Meat Empanadas

Ingredients

Directions

Tres Leche "Sponge Cake Soaked in 3 Kinds of Milk"

Ingredients

Directions

Surullitos de Maiz from "Puerto Rico"

Jalisco-Style Red Pozole

Angela's Awesome Enchiladas

Tostones Rellenos "When you think it is perfect, it just becomes better"

Original Cuban Sandwich "Sandwich Cubano"

Ingredients

Directions

Bistec Empanizado "Breaded Steak"

Cuban Sandwich "Sandwich Cubano" Miami Style