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Cielito Rosado

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PERNIL AND GOUDA EMPANADAS

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Ingredients

  • 1 pkg. turnover shells

Pernil Stuffing:

  • 1 lb. roasted and shredded leg
  • ¼ cup olive oil
  • ¼ cup sofrito
  • 1 clove garlic crushed
  • 2 tbsp. chopped onion
  • 2 tbsp. bell pepper (minced)
  • 2 tbsp. chopped fresh coriander
  • ½ cup tomato sauce
  • Salt to taste
  • 1 ½ cup gouda cheese grated

Instructions 

  • Prepare the pork stew. In a medium saucepan add the olive oil, sofrito, garlic, onion, bell pepper, coriander, tomato sauce and cook over medium heat for 2-3 minutes. Add the shredded leg, season to taste and cook for 3-5 minutes. Let it cool.
  • In a container, add the pork stew and mix with the grated gouda cheese.
  • Prepare the empanadillitas. Dampen the edge of a stencil and spoon in the pork and cheese mixture. Fold the template and pinch the edges until the template is closed. Repeat for each template. Leave in the refrigerator until frying time.
  • Fry in corn oil until golden brown and serve immediately. Accompany with your favorite sauce.
Course: Fritters

PIGEON PEA STEW

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Cook Time 30 minutes
Servings 6 Servings

Ingredients

  • ¼ cup olive oil
  • ½ cup diced ham
  • ¼ cup sofrito
  • 1 cup tomato sauce
  • 1 ½ lb. chopped and marinated chicken
  • 6 cups water
  • ¾ cup rice
  • 1 can 16 oz. pigeon peas
  • salt to taste

Instructions 

  • In a saucepan add the olive oil, heat, add the chopped ham and the chopped chicken. Cook until golden brown. Add the sauce and cook for 2 to 3 minutes. Add the water and cook over medium heat for 20 minutes.
  • Add the rice and pigeon peas, season to taste, cover and cook over medium heat for 20 minutes.
  • Serve immediately.
  • NOTE: You can add green plantains.
Course: Soup

 

RICE PUDDING WITH COCONUT

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Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

  • 1 ½ cup short grain rice soaked in water

TEA

  • 1 ½ cup water
  • 20 clove pieces
  • 2 cinnamon sticks
  • 1 piece of fresh ginger

Remaining Ingredients

  • 3 cans coconut milk
  • 1 ½ cup granulated sugar
  • ½ cup grated coconut
  • 6 tbsp. raisins
  • 2 tbsp. butter
  • cinnamon powder to decorate

Instructions 

  • Prepare the tea. In a saucepan, add the water with the spice clavitos, cinnamon sticks, ginger and cook for 5 to 8 minutes. Then strain and remove the spices. Set aside the tea.
  • Drain the rice and put it in a saucepan, add the tea, coconut milk and cook until the liquid is reduced and the rice is done. Add the sugar, grated coconut, raisins, butter and cook for 15 minutes. Pour into a plate and decorate with cinnamon powder.
  • Note: You can substitute the sugar for 1 pot of condensed milk.
  • Important: When adding the sugar or condensed milk, the rice must be completely done to avoid being hard and crystallized.
Course: Dessert

 

MORCILLAS DIP

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Prep Time 15 minutes
Cook Time 15 minutes
Servings 10 Servings

Ingredients

  • ¼ cup olive oil
  • 2 tsp. crushed garlic
  • ½ cup onion (minced)
  • ½ cup green bell pepper (minced)
  • ½ cup bell pepper (minced)
  • 1 apple (chopped)
  • 2 tbsp. raisins
  • ½ cup walnuts (chopped)
  • ½ cup coriander (minced)
  • 1 lb. fried and crumbled black pudding

Instructions 

  • In a skillet add the olive oil, heat and add the garlic, onion, peppers, and apple and cook over medium heat for 2 to 5 minutes. Add the rest of the ingredients, season to taste and cook for 8-10 minutes.
  • Serve on tostaditas, tostones, cookies, or nachos.
Course: DIPS

 

CREAM CHEESE AND DRIED FRUIT ROLL

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Prep Time 10 minutes
Servings 20 Servings

Ingredients

  • 2 pkg. cream cheese
  • 2 oz. crumbled blue cheese
  • 2 tbsp. minced pistachio
  • 2 tbsp. fried and minced bacon
  • 2 tbsp. dried cranberries (minced)
  • 2 tbsp. minced pine nuts
  • 1 tbsp. honey

Instructions 

  • In a container, mix the pistachio, bacon, cranberries, pine nuts, honey, divide it into two portions and set aside.
  • In another container, mix the cream cheese with the blue cheese and then add half of the mixture of nuts and bacon. (reserve the other half to line the roll).
  • Lay a wax paper on a surface and pour the cheese mixture over it. Spread, arrange in a rectangular shape and roll it up with the help of plastic or aluminum foil, giving it a cylindrical shape of about 6 inches. Refrigerate 1 or 2 hours. This will allow you to easily handle the roll when lining it with the nuts and bacon.
  • Take the cheese and nut roll out of the refrigerator. Unwrap the cheese roll from the plastic wrap. Place a waxed paper or plastic on a surface and add the nuts and bacon and place the cheese roll and pass it until the entire roll is covered. Cover again with plastic or aluminum foil and leave in the refrigerator until serving time.
  • Serve and accompany with tostadas, nachos, or cookies.
Course: Hors d'oeuvres

COFFEE CHEESECAKE COQUITO

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Prep Time 15 minutes
Servings 20 Servings

Ingredients

  • 1 can condensed milk
  • 8 oz. cream cheese
  • 1 tbsp. vanilla extract
  • 1 can of coconut cream
  • 2 cups white or golden rum
  • 3 cans evaporated milk
  • ½ cup espresso coffee
  • ½ cup fresh milk
  • ¼ cup coffee liqueur

Instructions 

  • In the electric blender, mix the condensed milk, cream cheese, vanilla extract and coconut cream until creamy.
  • Pour into a large container and add the rest of the ingredients. Mix until combined.
  • Bottle and leave in the refrigerator until serving time.
Course: Drinks

 

PIGEON PEA RISOTTO WITH CHICHARRON

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Prep Time 25 minutes
Cook Time 40 minutes
Servings 8 Servings

Ingredients

  • ¼ cup olive oil prepared with achiote
  • 1 cup smoked ham minced
  • ¼ cup sofrito
  • 1 tsp. crushed garlic
  • 1 ½ cup arborio rice
  • 15 oz. pigeon peas boiled and drained
  • 2 cups ham broth
  • 1 cup heavy cream
  • 1 cup white wine
  • ¼ cup grated Parmesan cheese
  • 4 oz. chopped pork rinds
  • Salt to taste

Instructions 

  • In a saucepan add the olive oil, heat and add the ham. Cook over medium heat until golden brown.
  • Add the sauce, garlic and cook over medium heat for 2 to 3 minutes. Add the arborio, half the broth, heavy cream, white wine and cook over medium heat for 15 minutes. Add the pigeon peas, the rest of the broth and cook for 15 minutes or until it is done. Add the grated Parmesan cheese, fresh coriander, serve and decorate with the chopped pork rinds.
Course: Rice

 

COCONUT CHEESECAKE

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Equipment

  • 8" Spring Cheesecake Mold

Ingredients

CRUST

  • 1 ½ cup graham crackers (crushed)
  • 1 stick butter (melted)

COCONUT MIX

  • 3 pkg. 8 oz. each cream cheese
  • 2 cup grated coconut
  • ½ cup coconut milk
  • ¾ cup granulated sugar
  • 1 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 2 sachets unflavored gelatin
  • ½ cup water
  • 1 cup heavy cream whipped to the point of snow

Instructions 

  • Prepare the gelatin: In a medium container, mix the unflavored gelatin with the water and heat in the microwave for 35 seconds. In the food processor, mix the cream cheese, coconut, coconut milk, condensed milk, and lemon zest until creamy. Add the gelatin and vanilla and mix until combined. Pour the mixture into a container and add the heavy cream whipped to the point of snow in an enveloping way.
  • Pour the mixture into the pan over the cookie crust. Leave in the refrigerator for several hours until you get enough consistency to unmold and serve. You can decorate with toasted grated coconut.
  • NOTE: You can substitute the sugar for 1 can of condensed milk.
Course: CHEESECAKES

 

MAJARETE

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Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 Servings

Ingredients

  • 4 cups coconut milk
  • ½ cup sugar
  • green lemon peel
  • 1 tbsp. Butter
  • ¾ cup rice flour
  • pinch of salt

Instructions 

  • In a saucepan add all the ingredients and cook at medium temperature, stirring constantly, until thick and add a pinch of salt.
  • Remove the lemon peels, pour into cups and serve with grated cinnamon powder.
Course: Dessert

 

WRAPPED TURKEY AND LONGANIZAS

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 10 Servings

Ingredients

  • 4 lbs. turkey breast fillet
  • 2 lbs. turkey hip fillet
  • Marinade: 1 tbsp. salt (2 tbsp. crushed garlic,)
  • 2 tsp. Fresh oregano (1/4 tsp. black pepper (optional))
  • ¼ cup olive oil
  • 3 cooked pork or turkey sausages
  • 20 stuffed olives
  • 1 lb. fried ripe plantain
  • 8 oz. bell pepper (minced)
  • 12 slices of bacon

Instructions 

  • In a small container mix all the marinade ingredients and set aside. Lay the turkey breast fillets on a flat surface and cover with plastic wrap. With the help of a flat pot, flatten the breast fillets (without breaking them) by tapping until smooth and fine. Repeat for the hip fillets. Then marinate the breast and hip fillets.
  • Use a sheet of thick aluminum foil. Grease the sheet of aluminum foil and lay the bacon side by side to form a surface. On the bacon, place the breasts next to each other as well as the hip fillets, forming a surface that covers the entire bacon. Then place the longanizas side by side, the olives, ripe and bell pepper. With the help of the aluminum foil, roll it up carefully, squeezing and rolling it into a large roll. Wrap with the aluminum foil and re-roll with another sheet of aluminum foil.
  • Heat the oven to 350 degrees. Place the roll on a baking sheet with a grill.
  • Bake for 1 ½ hour. Let cool and then remove the aluminum foil. Return to the grill pan and cook for 15 minutes until the bacon is golden brown. Chill for at least ½ hour then slice and serve with your favorite sauce.
  • NOTE: This recipe can be prepared in smaller portions, using the same ingredients you can make rolls with turkey cuts from 1/2 to 1 lb. and enjoy this recipe. Ideal for small families.
Course: Chicken