Hispanic Kitchen

Tres Leche for Christmas "Forget the Calorie Count"

noreply@blogger.com (socialeditor) — Wed, 1 Dec 2010 09:54:00 -0800

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.

Celebrating the "Hispanic Kitchen"

noreply@blogger.com (socialeditor) — Fri, 22 Oct 2010 09:23:00 -0700

Beef "Tamales"

noreply@blogger.com (socialeditor) — Wed, 6 Oct 2010 13:16:00 -0700

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)

noreply@blogger.com (socialeditor) — Wed, 6 Oct 2010 13:01:00 -0700

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

noreply@blogger.com (socialeditor) — Wed, 6 Oct 2010 12:51:00 -0700

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

noreply@blogger.com (socialeditor) — Wed, 6 Oct 2010 12:36:00 -0700

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"

noreply@blogger.com (socialeditor) — Wed, 6 Oct 2010 12:22:00 -0700

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"

noreply@blogger.com (socialeditor) — Wed, 6 Oct 2010 12:01:00 -0700

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

noreply@blogger.com (socialeditor) — Wed, 6 Oct 2010 11:00:00 -0700

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

noreply@blogger.com (socialeditor) — Sat, 25 Sep 2010 11:39:00 -0700

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"

noreply@blogger.com (socialeditor) — Fri, 24 Sep 2010 08:45:00 -0700

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"

noreply@blogger.com (socialeditor) — Wed, 22 Sep 2010 13:53:00 -0700

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"

noreply@blogger.com (socialeditor) — Wed, 22 Sep 2010 09:48:00 -0700

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

noreply@blogger.com (socialeditor) — Wed, 22 Sep 2010 08:29:00 -0700

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.

Black Bean & Sweet Potato Quesadillas

noreply@blogger.com (socialeditor) — Wed, 22 Sep 2010 08:04:00 -0700

If you haven’t tried them already, another staple that you must have if you are gluten-free is La Tortilla Factory Smart and Delicious Wraps, Wheat Free Gluten Free. They are delicious tortillas made from teff and millet, two very nutritious gluten-free grains. You can use them in recipes where you would normally use a flour tortilla. They are perfect for making burritos, wraps and also quesadillas! However, if you are dairy-free, the word quesadilla seems like an oxymoron. Ironically, this recipe works great with or without cheese. I can eat a little goat cheese now and then, so I grated a little fresh goat cheddar and it was delicious. But if that’s not for you, no worries, you will still enjoy it. It’s a very hearty vegetarian meal with a little spice, perfect for an early autumn day. The bulk of the preparation to this recipe goes into preparing the sweet potato filling. Here are the ingredients you will need:

2 medium sweet potatoes or yams

1 small poblano pepper, roasted

1/2 yellow onion

3 cloves garlic
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder, more or less to taste
1/2 tsp cayenne or to taste
1/2 tsp sea salt

3 T olive oil

Cut the sweet potatoes into 1-inch pieces. You can leave the skins on - as long as they are organic and well-scrubbed, the skins are very nutritious. (Plus it is also a time-saver not to peel them!) Process in a food processor until shredded. Put the poblano pepper under the broiler for about 10 minutes, turning until all sides start to bubble and char. Carefully peel back the skins and set aside to cool. Dice the onion and mince the garlic. Heat the olive oil in a heavy skillet and saute the onion and garlic until fragrant. Add the shredded sweet potato, the spices and salt. When the pepper is cool enough to handle, remove the seeds and dice the pepper. Add this to the sweet potato mixture and saute for about 10 minutes, stirring often so it doesn’t stick to the pan and adding more olive oil if necessary.

Meanwhile, prepare 1 cup black beans, either from a can or if you freeze your own slow-cooked beans, bring them to a simmer on the stovetop, then drain. In a larger skillet, heat a tortilla on one side. Flip it over, then spoon half of the sweet potato mixture and half of the black beans. If you are using cheese, grate some on top of this mixture. Add some steamed kale or chard or spinach, then fold over the top. Continue to heat until the cheese melts, flipping it if you dare, though it is challenging to do without losing bits of sweet potato all over the stove…finally, top with fresh tomato slices or homemade salsa, and serve. (Shown above with one of the few fruits of my first tomato plant, which finally materialized here in September due to a colder and foggier than average summer in the Bay area.) Courtesy of: Gluten Free, Dairy Free, Sugar Free Blog

Makes 2 large Quesadillas

White Rice

noreply@blogger.com (socialeditor) — Sun, 19 Sep 2010 08:17:00 -0700

Rice is a staple food on the Latin Caribbean islands. When you are looking for a rice dish that won't overshadow your other dishes, a simple plain white rice is acceptable and it's really simple to make.

Ingredients:

2 cups water
1 cup long grain rice
pinch of salt to taste

Preparation:

1. Bring the two cups of water to boil in a sauce pan.
2. Add the rice and salt.

3. Allow to boil for about 1 minute. Stir once to prevent sticking.
4. Cover the sauce pan with an appropriate fitting lid that does not have an exhaust hole.
5. Reduce heat to low and allow to simmer for about 30 minutes.
Tip: Do not lift the cover until the time is up. The trapped steam cooks the rice. If you let it escape, your rice will not cook properly.
Serves: 4 half-cup portions.

The other option to making white rice is to use a rice cooker like the Black & Decker RC3303 3-Cup Automatic Rice Cooker. This makes the process simple, avoids buring the rice and you can let it cook on its own while you continue to prepare your meal.

Moros y Cristinos "Black Beans & Rice"

noreply@blogger.com (socialeditor) — Sun, 19 Sep 2010 08:05:00 -0700

Courtesy: About

This rice dish comes with an interesting title. Literally translated, Moros y Cristianos means Moors and Christians. It is presumed the dish gets its name from the time when the Moors occupied the Iberian Peninsula. The black beans represent the Moors and the white rice represents the Christians.

This savory rice and bean dish, a hold over of Spanish occupation, is popular in Cuba. There are as many variations of this recipe as there are Cuban cooks. Here is my quick and simple, yet very tasty version. Memories of a Cuban Kitchen: More Than 200 Classic Recipes.

Ingredients:

1 15-ounce can of black beans (undrained)
1/4 cup recaito
1/2 teaspoon oregano
1 bay leaf
1/2 teaspoon ground cumin
salt and pepper to taste
4 cups hot cooked white rice

Preparation:

1. Combine all ingredients, except the white rice, in a saucepan.
2. Bring to a boil over medium heat.
3. Lower heat, and let simmer uncovered until beans reach your desired consistency.
4. Remove and discard bay leaf.
5. Serve black beans side by side or over the top of the white rice.

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noreply@blogger.com (socialeditor) — Wed, 15 Sep 2010 08:51:00 -0700

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Chipotle Crusted Pork Tenderloin

noreply@blogger.com (socialeditor) — Sat, 11 Sep 2010 12:32:00 -0700

By: Kramnodrog "Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams."

Photo by Mominml

Ingredients

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder

1 1/2 teaspoons salt

4 tablespoons brown sugar

2 (3/4 pound) pork tenderloins

Directions

1. Preheat grill for medium-high heat.

2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.

3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing. Mr. Bar-B-Q 5-Piece Stainless Handle Barbeque Tool Set

Mexican Casserole

noreply@blogger.com (socialeditor) — Sat, 11 Sep 2010 11:51:00 -0700

Photo by Alfann02

By: Annie Ellis "Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions."

Ingredients

1 (16 ounce) can refried beans

3/4 onion, diced

5 (10 inch) flour tortillas

1 cup salsa

2 cups shredded Cheddar or Colby Jack cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.

2. In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes. Emerilware Hard Anodized 1-Quart Non-Stick Sauce Pan with Glass Lid

3. Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!

4. Bake until the cheese is melted, approximately 15 to 20 minutes. Servings: 4

Easy Chicken Fajita Soup

noreply@blogger.com (socialeditor) — Sat, 11 Sep 2010 10:45:00 -0700

By: Gweb8 "This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips."

Ingredients

2 tablespoons vegetable oil

1 pound skinless, boneless chicken breasts, cut into strips

1 (1.27 ounce) packet fajita seasoning

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips

1 poblano pepper, cut into thin strips

1 large onion, cut into thin strips

1 (14.5 ounce) can fire roasted diced tomatoes

1 (15 ounce) can seasoned black beans

1 (14 ounce) can chicken broth

1 dash hot sauce

salt and pepper to taste

Directions

1. Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

3. Season the soup with hot sauce, salt, and pepper to taste before serving. Servings: 10

Grilled Skirt Steak (Churrasco)

noreply@blogger.com (socialeditor) — Fri, 10 Sep 2010 22:16:00 -0700

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.

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Colombian Empanadas "Empanadas Colombianas"

noreply@blogger.com (socialeditor) — Thu, 9 Sep 2010 21:45:00 -0700

By Erica from My Columbian Recipes & International Flavors

Erica The Colombian Foodie

These empanadas are a popular snack in Colombia and are served by most Colombian restaurants in the USA. Traditionally, these delicious fritters are made with shredded pork and beef, but in my family we always make them with ground meat. Serve them with ají and lime wedges on the side.

In Colombia, empanadas are also sold outside of the churches. They are usually small and just have potato filling, a great alternative for vegetarians and absolutely delicious. For the vegetarian version of this empanadas recipe, follow all the directions just omitting the beef and pork.

Ingredients

Servings: Approximately twenty, 3 inch empanadas
Vegetable oil for frying
Lime and ají for serving
Dough or Masa
1 ½ cups precooked yellow cornmeal (masarepa)
2 cups water
1 tablespoon vegetable oil
½ tablespoon sazon Goya with azafran
½ teaspoon Salt

Filling

2 cups peeled and diced white potatoes
1 chicken or vegetable bouillon tablet
1 tablespoon olive oil
¼ cup chopped white onions
1 cup chopped tomato
½ teaspoon salt
¼ cup chopped green onions
1 chopped garlic clove
2 tablespoon chopped fresh cilantro
2 tablespoon chopped red bell pepper
¼ teaspoon black pepper
½ pound ground pork and beef

Directions to prepare the dough:

1. Place the masarepa in a large bowl. (Masarepa: is precooked corn flour used to make Colombian arepas, empanadas and tamales. One of the brands available in the United States is GOYA available in most supermarkets) Goya, Flour White Masarepa, 24-Ounce (12 Pack) Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.

2. Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.

3. Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.

4. Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.

5. Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.

6. Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.

7. Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.

8. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.

9. Fill a large pot with vegetable oil and heat over medium heat to 360° F.

10. Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.

11. Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime wedges on the side.

Colombian Patacones "Fried Green Plantains"

noreply@blogger.com (socialeditor) — Thu, 9 Sep 2010 09:42:00 -0700

By Erica from My Columbian Recipes & International Flavors

Patacones are made from green plantains peeled and cut cross-wise. Patacones are fried twice. Patacones are served in restaurants all over Colombia as a side dish for fish dishes or as an appetizer with guacamole, hogao (tomato and onion sauce) or ají (hot salsa). These are prepared very similar to Cuban Tostones.

INGREDIENTS

Serving Size: 8 patacones
2 Large green plantains
Vegetable oil for frying
Salt to taste

DIRECTIONS

1. Peel the plantains and cut cross-wise into 1/2” slices

2. In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.

3. Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.

4. Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼” thickness.

5. Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter.

6. Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste, transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.

Aji Picante "Colombian Hot Sauce"

noreply@blogger.com (socialeditor) — Wed, 8 Sep 2010 09:30:00 -0700

By Erica from My Columbian Recipes & International Flavors

Ají picante is a spicy sauce from my hometown Antioquia. We keep it in the refrigerator all year round. It is an absolute must for Colombian empanadas and it is the perfect sauce to flavor soups, stews and the perfect dipping sauce for Patacones. Growing up in my house we used it in almost every dish my mom made and it is my dad’s favorite condiment.

INGREDIENTS

1 seeded small red habanero pepper

½ cup white vinegar

¼ cup water

¼ teaspoon salt

1 teaspoon sugar
1 tablespoon lime juice

2 tablespoons vegetable oil

½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
½ cup chopped scallions

½ cup chopped tomato

DIRECTIONS

1. Put the vinegar, water and habanero pepper in a blender for 2 minutes.
2. Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.

3. Pour in a glass jar and cover. Refrigerate up to 10 days.