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Cielito Rosado
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- 1/2 lb. water bread or French bread cut into wheels
- ¼ cup olive oil
- 2 tbsp. balsamic vinegar
- 2 tbsp. finely chopped red onion
- 1 tsp crushed garlic
- 2 tbsp. chopped fresh cilantro
- 1 cup finely chopped ripe tomato
- ½ tsp. fresh oregano
- salt and pepper to taste
Cut into bread rolls and toast until golden brown.
In a small container mix the olive oil with the rest of the ingredients and season to taste.
Spoon tomato mixture over bread slices and serve.
NOTE: You can vary the recipe by adding grated Parmesan or Gruyère cheese.
- 6-8 lbs. chopped and marinated turkey
- 6 tsp. salt
- 6 garlic cloves minced
- ¼ tsp black pepper (optional)
- ½ tbsp. fresh oregano
Sauce for the fricassee
- ¼ cup olive oil
- 1 cup chopped onion
- 1 cup chopped tomato
- 1 cup chopped green bell pepper
- ½ tbsp. garlic
- ½ cup fresh cilantro
- 2 cup tomato sauce
- 2 cup white wine
- 2 bay leaves
- 8 stuffed olives
- 4 cups diced potatoes
- 1 cup chopped carrot
- salt to taste
Thaw turkey ahead of time. Take out of the package and drain. Dice the turkey. Mix the marinade ingredients. Marinate the turkey ahead of time and refrigerate until ready to start preparing the recipe.
In a large cauldron, add the olive oil, heat and add the chopped turkey and cook until golden brown on both sides. Remove and set aside.
In the same pot add the onion, tomato, pepper, garlic and cilantro and cook for 2 to 3 minutes.
Add the chopped and browned turkey. Add the rest of the ingredients, season to taste, cover and cook at medium heat for 1 ½ hours or until tender, stirring occasionally.
NOTE: You can use homemade sofrito to substitute vegetables. Use ½ cup stir fry. Add more liquid for the sauce, either water or chicken broth depending on how thick of sauce you want.
- ¼ cup sour cream
- 8 oz. cream cheese
- 6 oz. smoked salmon fillet
In food processor blend sour cream with cream cheese and smoked salmon fillet until creamy.
Serve cold with crackers or toast.
NOTE: You can serve and decorate with a splash of honey with truffles.
- 8 inch wheat tortillas
- 16 oz. cream cheese
- 1/3 cup tapenade
- 8 oz. bologna
- 8 oz. salami
- 8 oz. ham
- 8 oz. smoked provolone cheese
- To decorate (pitted black or kalamata olives)
In a medium bowl, beat the cream cheese until smooth and mix with the tapenade.
Spread cream cheese and tapenade mixture over each of the wheat tortillas until each one is covered with the mixture.
We are going to divide the cold cuts and the cheeses into four equal parts for each of the tortillas. We begin the assembly with a tortilla where we place on the mixture of cheese and tapenade, mortadella, salami, ham and provolone cheese. Rolled up and wrap with paper or aluminum foil and secure the roll at the ends. Repeat the procedure with each tortilla.
Leave in the refrigerator until serving time.
For presentation, remove the paper from each roll, cut into medallions and secure with a toothpick by garnishing them with pitted black olives or pitted kalamata.
NOTE: We can make this recipe by assembling the ingredients in a focaccia bread and it can also be prepared as a wrap! If you use the focaccia bread you don't need to use the cream cheese, just follow the sandwich assembly omitting the cream cheese and spread the tapenade on the focaccia.
- 1 lb. chopped red potatoes
- 2 tbsp. olive oil
- ¼ cup butter (melted)
- ½ cup minced red onion
- ½ tbsp. minced garlic
- ½ tbsp. Worcestershire sauce
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Cook the potatoes. In a medium saucepan pour 1 liter of water and salt to taste. Heat until boiling, add the chopped potatoes and cook for 10 minutes. Drain, let cool and set aside. Meanwhile, prepare all the vegetables.
In a medium skillet add the olive oil, the butter, heat and add the onion, garlic and sauté for several minutes. Add the chips, sauté and cook medium temperature until golden brown. Add Worcestershire sauce, salt to taste. Add the parsley, cilantro, sauté and voila!
- 1/3 cup pumpkin pie
- 2 cups vanilla ice cream
- 1 tsp vanilla extract
- ¼ tsp cinnamon powder
- ½ cup fresh milk
SURULLITES
- 1 1/3 cup water
- 2 tbsp. Butter
- ½ tsp. Salt
- 1 1/3 cup cornmeal
- 1/3 cup grated Parmesan cheese
MAYOKETCHUP
- ½ cup sweet sauce (ketchup)
- ½ cup mayonnaise
- 1 tsp crushed garlic
- ½ tsp. Worcestershire sauce
- juice of half a lemon
- 1 tsp dressing
- 1 tbsp. olive oil
- drops of hot sauce (optional)
- corn oil for frying
Prepare the Mayoketchup. In a container mix all the ingredients and leave in the refrigerator until serving time.
Prepare the Surullitos. In a container, mix the cornmeal with the grated Parmesan cheese and set aside.
In a saucepan add the water, butter, salt and heat until boiling. Add the cornmeal mixture little by little and stirring constantly, remove from the heat and mix until it is pasty. Form the surullitos. Take the mixture by tablespoons or teaspoons and form the surullitos. Fry in oil until golden brown. Serve with mayoketchup.
EARS: Beat the mixture of Surullitos quickly and DO NOT overcook so that the mixture is not too hard. (remove from burner)
Cover the mixture of the surullitos when you are forming them, remove the mixture little by little so that the mixture does not dry out. Try to keep your hands moist when handling the dough.
In the event that the mixture is very dry or difficult to handle, add a little water and knead until the mixture has the right point to form the surullitos and they do not break. Follow the instructions and they will be tasty.
You can keep the surullitos in the freezer until the moment of frying.
- 2 cups milk
- 2 tbsp. granulated sugar
- 1 tbsp. Butter
- 1 tsp vanilla extract
- 1 egg yolk (optional)
- ¼ cup cornstarch (cornstarch)
In a small saucepan add 1 cup of milk, sugar, butter and vanilla. Heat until it starts to boil.
Meanwhile, in a container, mix the cornstarch with the rest of the milk and the egg yolk. Mix until the cornstarch and egg yolk dissolve in the milk.
Pour the milk mixture with cornstarch into the saucepan once the milk that was in the saucepan is boiling and mix quickly with a wire whisk until thickened and just right.
Serve immediately and decorate with cinnamon powder.
NOTE: You can use your favorite milk and replace the sugar with your favorite sweetener, remembering that depending on the milk and sweetener you use, the flavor will vary. You can add cinnamon sticks or lemon peels when cooking to add flavor. Egg yolk is optional.
- 1 cup olive oil
- 2 tbsp. Water
- juice of one lemon½ cup wine vinegar
- ½ tbsp. Worcestershire sauce
- 1 crushed or minced garlic
- ½ cup finely chopped red onion
- ½ cup chopped fresh parsley
- salt and pepper to taste
In a container, mix the olive oil, water, vinegar and Worcestershire sauce. Mix until emulsified. Then add the rest of the ingredients and season to taste.
NOTE: Tasty to accompany steaks. To vary the flavor you can add a few drops of pique, combine with coriander and even add a pinch of cumin.
You can vary the recipe and make a red chimichurri using fresh or roasted tomatoes or red bell pepper and even add sweet paprika.
- 2 tbsp. olive oil
- ¼ cup stir fry
- ¼ cup each onion, green and red bell pepper minced
- ¼ cup tomato sauce
- 2 tbsp. olive oil with achiote
- 1 can 10 oz. corned beef
- ¼ cup chopped fresh cilantro
- Salt to taste
In a frying pan add the olive oil, sofrito, onion, peppers and sauté for 2-3 minutes. Add the tomato sauce, achiote oil, corned beef and cilantro and cook for 2-3 minutes. Leave apart.
