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Cielito Rosado

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FRIED COD

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Prep Time 20 minutes
Cook Time 20 minutes
Servings 25 Servings

Ingredients

  • ½ lb. desalted and shredded cod
  • 1 ½ cup wheat flour
  • 1 ½ cup water
  • 1 tsp baking powder
  • 1/8 tsp. black pepper
  • 1 tsp crushed garlic
  • 2 chopped coriander leaves
  • 2 sweet peppers chopped
  • 1 tbsp. olive oil
  • ¼ cup chopped fresh cilantro
  • ¼ tsp oregano
  • 1 sachet of seasoning with coriander and achiote
  • 4 cups corn oil or lard for frying

Instructions 

  • Place the cod in a container with water and let stand for several hours, then drain and remove the water. Prepare a saucepan with water and add the cod. Cook for 5-8 minutes. Drain and crumble.
  • In a container add the cod with the rest of the ingredients and mix until combined.
  • In a skillet, heat the corn oil.
  • Add the mixture by spoonfuls and fry until golden brown on both sides. Serve immediately.
  • NOTE: Remember to move the mixture every time you go to prepare the fritters, since the flour separates from the water.
  • You can use olive oil prepared with achiote and eliminate the seasoning with coriander and achiote.
  • I recommend using a shallow pan to fry the codfish.
Course: Fritters

SAUTEED CAULIFLOWER RICE WITH CURRY VEGETABLES

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Prep Time 10 minutes
Cook Time 12 minutes
Servings 4 Servings

Ingredients

  • 4 cups cauliflower shredded
  • ¼ cup chicken broth
  • 1 tsp curry powder
  • ¼ cup olive oil
  • ½ cup minced red onion
  • ¼ each green, red, and yellow bell pepper, minced
  • 1 minced garlic clove
  • ¼ cup chopped cilantro
  • Salt to taste

Instructions 

  • In a medium skillet add the cauliflower rice, broth, curry and salt to taste. Cook for 2-3 minutes, stirring constantly until the broth is reduced.
  • In another pan add the olive oil, heat, add the onion, peppers, garlic and sauté for 1-2 minutes. Add the cauliflower rice, season to taste, add the cilantro and serve immediately.
  • NOTE: To make the cauliflower rice, remove the green stems and chop the cauliflower and grind it in the processor, just for a few seconds so that it is not so fine. You can shred to taste, depending on how thick you like it.
  • When you cook it, do not overcook it because the longer it cooks, the softer the consistency of the cauliflower rice will be.
Course: Rice

ALMOJÁBANAS

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Prep Time 10 minutes
Cook Time 15 minutes
Servings 20 Servings

Ingredients

  • 1 cup fresh milk
  • 2 tbsp. Butter
  • ¼ tsp Salt
  • ½ tsp. baking powder
  • cup rice flour
  • 3 eggs
  • 1 cup grated white country cheese
  • 4 cups corn oil for frying

Instructions 

  • In a container mix the rice flour with the baking powder, salt and set aside. Grate the white country cheese and set aside.
  • In a medium saucepan add the fresh milk with the butter and heat to a boil and lower the temperature. Add the rice flour little by little so that the flour is mixed with the milk and a very pasty mixture is formed. Keep mixing until it detaches from the saucepan and let cool. Add the eggs one by one and then the grated cheese.
  • Mix until smooth and pasty, and season to taste. Add 2-4 tablespoons of milk if necessary if it is too thick. Leave in the refrigerator until frying time.
  • To fry the almojábanas. Pour the oil from a deep frying pan and heat.
  • Add the almojábana mixture by spoonfuls and fry until golden brown.
  • Serve immediately and accompany with your favorite sauce.
Course: Fritters

 

PINK BULL

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Prep Time 10 minutes
Servings 20 Servings

Ingredients

  • 3 cups pineapple juice
  • 3 cups guava juice
  • 6 light beers
  • 4 cups vanilla ice cream
  • 4 cups frozen strawberries
  • ¼ cup grenadine syrup
  • crushed ice

Instructions 

  • In a bowl add the ice, all the ingredients and mix.
  • Serve immediately.
Course: Drinks

TUNA ANTIPASTA WITH EGGPLANT

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Prep Time 15 minutes
Cook Time 25 minutes
Servings 25 Servings

Ingredients

  • ¼ cup olive oil
  • ¼ cup each onion (red and green bell pepper minced)
  • 1 cup chopped eggplant
  • 1 medium carrot (chopped)
  • 2 tsp. crushed garlic
  • ¼ cup raisins
  • 1 cup ketchup
  • ¼ cup white wine
  • 2 cans 10 oz. each tuna, drained and shredded
  • salt and pepper to taste

Instructions 

  • In a saucepan add the olive oil, heat and add the onion, peppers, eggplant, garlic and cook at medium heat for 3 to 5 minutes until the vegetables are tender.
  • Add the rest of the ingredients, season to taste, cover and cook at medium heat for 20 minutes. Season to taste.
  • Serve on tostones, cookies or toast.
Course: DIPS

STRAWBERRY MOJITO

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Prep Time 5 minutes
Servings 2 Servings

Ingredients

  • ¼ cup chopped mint leaves
  • ½ tbsp. sugar
  • 1 cup frozen strawberries
  • 4 oz. lemonade or soda water
  • 1 ½ oz. white rum

Instructions 

  • In a glass, mix and macerate the mint leaves with the sugar.
  • Put the macerated mint in the electric blender and add the frozen strawberries and the rest of the ingredients and mix until creamy.
  • Serve immediately.
Course: Drinks

 

PANCAKES

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Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 2 cups cake flour
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. baking soda
  • ¼ cup sugar
  • ¼ tsp salt
  • 2 eggs lightly beaten
  • ¼ cup melted butter
  • 1 ¼ cup fresh milk
  • Pancake or Maple Syrup
  • Fresh fruits

Instructions 

  • Prepare the pancake mix: In a medium container or bowl add the wheat flour, baking powder, baking soda, sugar, salt and mix. Add the eggs, melted butter and fresh milk little by little, mixing and beating constantly until smooth and creamy.
  • Let stand for at least 8-10 minutes.
  • To cook the pancakes, heat a pan, spray lecithin or butter. Pour 1/3 of the pancake mixture into the pan and cook until golden brown on both sides. Repeat the procedure with each pancake.Serve with the syrup and accompany with fresh fruits.
  • NOTE: Using cake flour (does not contain baking powder or baking soda) which is a finer flour than all-purpose wheat flour will ensure that the recipe is more fluffy and silky, but you can use all-wheat flour use if you prefer.
Course: Breakfast

 

OCTOPUS SALAD

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Prep Time 20 minutes
Cook Time 1 hour
Servings 4 Servings

Ingredients

  • 2 lbs. cooked octopus
  • ½ cup minced green bell pepper
  • ½ cup minced red bell pepper
  • ¼ cup minced onion
  • 1 tsp garlic
  • ½ cup fresh cilantro
  • ¼ cup capers
  • 1 cup pure olive oil
  • ¼ cup vinegar or lemon juice
  • salt to taste

Instructions 

  • In a salad bowl add all the ingredients and season to taste.
  • Serve over green salad.
  • NOTE: You can fill a ripe avocado, serve on tostones or fill mofongo.
Course: Fish & Seafood

RAISIN PUDDING

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Prep Time 15 minutes
Cook Time 1 hour
Servings 12 Servings

Ingredients

  • 1 lb. sliced ​​bread
  • 4 eggs
  • 1 cup sugar
  • 4 cups milk
  • 1 stick butter
  • 2 cinnamon sticks
  • 4 star anise
  • ½ tsp. salt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon powder
  • ¼ cup raisins

Instructions 

  • Heat the oven to 350 degrees. Prepare a mold with water for a bain-marie. Leave apart.
  • Prepare the caramel: In a microwave-safe mug, mix the sugar and caramel water and microwave on high for 5 to 7 minutes. Until the caramel forms. Immediately pour into a 9” pan.
  • In a medium saucepan add the milk with the sugar, butter, cinnamon, anise and cook at medium heat until boiling. Strain removing the cinnamon sticks and anise and let cool.
  • In a large container add the eggs, cinnamon, vanilla and mix. Add the milk, bread and raisins. Mix and pour into the mold with caramel.
  • Bake for 1 hour in a bain-marie. Let cool, unmold and decorate to your liking.
Course: Dessert

QUINOA MAMPOSTEAO

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Prep Time 10 minutes
Cook Time 12 minutes
Servings 4 Servings

Ingredients

  • 1 1/4 cup quinoa
  • 2 1/2 cup water
  • ¼ cup olive oil with achiote
  • 1/4 lb. chopped cooking ham (optional)
  • 1/4 cup minced onion
  • ½ cup minced green bell pepper
  • ½ cup minced red bell pepper
  • 1 tsp minced garlic
  • 1/4 cup chopped fresh cilantro
  • 1 cup stewed pink beans (drained)

Instructions 

  • Prepare the quinoa. Place the quinoa in a colander and wash with water until the dust is removed. Leave aside.
  • In a medium saucepan add water, salt to taste and heat to a boil. Add the quinoa and cook at medium heat until dry, stirring occasionally. Cover and cook at medium low temperature for 10 minutes. Let cool.
  • Prepare the masonry: In a large frying pan, add the olive oil with achiote, heat and add the cooking ham and sauté for several minutes. Add the onion, peppers, garlic and cook at medium heat for 2 to 3 minutes.
  • Add the stewed beans, the quinoa and sauté at medium heat for several minutes and then add the chopped cilantro.
  • Serve hot.
Course: Rice