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Cielito Rosado
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- 4 medallions of pork tenderloin (Marinated with: ½ tsp. Salt, 1 tsp. minced fresh rosemary, 1 clove crushed garlic, 2 tbsp. olive oil)
GUAYABA AND ROSEMARY SAUCE
- 7 oz. Guava pulp
- ¼ cup tomato paste
- ¾ cup beef broth
- ½ cup sugar
- 1 tsp. Chopped fresh rosemary
- 1 clove garlic crushed
Mix the ingredients for the marinade and marinade the pork medallions. Leave in the refrigerator until it is time to cook.
Prepare the Guava and Rosemary Sauce: In a medium saucepan add the guava pulp with the tomato paste. Blend until tomato paste is smooth. Then add the meat broth, sugar, rosemary and garlic clove. Cook over medium heat for 5-8 minutes or until sauce is reduced.
Cook the medallions on the barbecue or in the oven until golden brown and serve with the sauce.
- 4 large ripe bananas cut lengthwise and fried
- 4 beaten eggs
- Salt to taste
MEAT STEW
- ¼ cup virgin olive oil
- ⅓ sofrito cup
- 1 tsp. minced garlic
- ¾ lb. ground beef
- ¾ cup tomato sauce
- salt to taste
Prepare the ground beef stew. In a medium saucepan add the olive oil, sofrito, garlic, tomato sauce and cook at medium heat for 2-3 minutes. Add the meat and cook over medium heat, stirring constantly until golden brown. Set aside.
Prepare the ripe plantains. Peel the ripe bananas and cut lengthwise into four slices. Repeat the procedure for each ripe banana. Fry in oil until golden brown, place on absorbent paper and set aside.
Grease 12 cupcake molds. Cut 4 slices of fried plantain into 3 pieces each. Pour a tablespoon of egg in the bottom of each mold and then place a piece of banana in the bottom of each mold. Then arrange the fried plantains around each mold in a ring. Repeat the procedure for each mold.
Then fill with the ground beef stew filling ¾ part of each mold. Cover with the rest of the beaten eggs and bake for 25-30. Let cool, unmold and serve.
NOTE: You can prepare this recipe following the same procedure using corned beef, ground chicken or turkey. Another tasty alternative is to fill with sauteed vegetables and / or soy meat.
- ½ cup milk
- ½ cup bread or cracker
- 2 eggs
- ¼ cup sofrito
- 1 tsp. crushed garlic
- 2 tsp. Salt
- 2 lbs. ground beef (turkey, or chicken)
- 2 large ripe plantains (sliced and fried)
- 12 bacon flakes
Prepare the meat mixture. In a container mix the milk with the bread. Add the eggs, sofrito, garlic and salt. Add the meat and mix until smooth.
On a greased sheet of aluminum foil, place 12 bacon flakes next to each other. Pour the meat over the bacon and arrange the meat until the bacon is covered, place the fried ripe plantains on the meat and roll. Pinch the ends of the aluminum foil until the meat is secure, then tie with a string. Place on a baking sheet with a grill.
Bake at 350 degrees for 45 minutes. Serve with your favorite sauce.
- 1 raw egg
- 1 tsp. crushed garlic
- 1 tbsp. mustard
- 2 tbsp. grated Parmesan cheese
- ¾ cup olive oil
- ½ tbsp. lemon juice
- ¼ cup balsamic vinegar
- 1 tsp. English sauce
- 1 tsp. anchovy paste or
- anchovy fillets
- salt and pepper to taste
In a container mix the egg with the garlic, mustard and beat until creamy.
Add the Parmesan cheese and then add the olive oil little by little to make it creamy. Then add the lemon juice, vinegar, Worcestershire sauce, anchovies, salt, and pepper to taste.
NOTE: Remember to keep the dressing in the refrigerator until serving time.
- 8 oz. cream cheese
- 1 cup blue cheese
- 1 cup plain yogurt
- 1 tsp. crushed garlic
- ¼ cup white wine vinegar
- salt to taste
In the food processor mix all the ingredients until creamy. Leave in the refrigerator until serving time.
NOTE: If you like to find pieces of blue cheese, mix half of the cheese in the food processor and then add the rest of the blue cheese.
- 4 hard-boiled eggs (minced or mashed)
- ½ cup mayonnaise
- ½ cup sweet sauce (ketchup)
- ½ cup heavy cream
- ¼ cup white onion (minced)
- ½ cup bell pepper (minced)
- 1 tbsp. indian relish
- Salt
Boil the eggs for 5 to 7 minutes. Let cool, remove the shells and mash the eggs. Mix the eggs with the rest of the ingredients and season to taste.
Leave in the refrigerator until serving time.
NOTE: To save calories you can eliminate the sweet sauce (ketchup) and use tomato sauce and add artificial sweetener and replace the heavy cream with skim milk.
- 1 can 15 oz. Drained pigeon peas
- 1 cup dried cranberries
- ¼ cup fresh coriander
- ¼ cup white onion (minced)
- ¼ cup red bell pepper (minced)
- 2 minced recao leaves
- 2 tsp. crushed garlic
- 1 tsp. fresh oregano
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 tsp. cumin powder
- salt to taste
In a salad bowl, add the pigeon peas and the rest of the ingredients and season to taste. Leave in the refrigerator until serving time.
Serve over cookies, tostaditas or nachos.
QUINOA
- 1/2 cup quinoa
- 1 cups water
- 1/2 tsp. Salt
LENTILS
- 1 cups raw lentils
- 6 cups water
- 1 tsp. Salt
SALAD
- ½ cup dried cranberries
- ½ cup onion (minced)
- ½ cup fresh coriander
- ½ cup red bell pepper (minced)
- ½ cup green bell pepper (minced)
- 2 tsp. crushed garlic
- 1/3 cup olive oil
- 2 tbsp. balsamic vinegar
- ½ tsp. cumin powder
- salt to taste
Prepare the lentils. In a medium saucepan add the water and salt. Heat the water to a boil. Add the lentils and cook over medium heat for 20 minutes. Drain and let cool.
Prepare the Quinoa. In a small saucepan add 2 cups of water, salt and heat until boiling. Add the Quinoa and cook at medium temperature until the water is reduced, cover and cook at medium temperature for 10 minutes. Let it cool.
In a salad bowl add the quinoa, lentils and the rest of the ingredients and season to taste.
Leave in the refrigerator until serving time.
- 4 ripe bananas (not very soft, Rolled or skewed)
- ½ cup butter (melted)
Syrup:
- 1 ½ cup water
- 1 ½ cup sugar
- 4 cinnamon sticks
Add the butter to a medium skillet, heat and add the sliced plantains and cook for several minutes until golden brown.
In a medium saucepan add the sugar, water and cinnamon and heat to a boil and add the fried plantains and cook uncovered at medium heat for 20 minutes. Remember to move occasionally.
Let cool and serve.
- 3 lbs. potatoes (8 cups potatoes, diced and boiled)
- 4 hard-boiled eggs (chopped)
- ¼ cup onion (minced)
- ½ cup green bell pepper (minced)
- 1 cup mayonnaise
- salt to taste
In a large saucepan add 3 liters of water and salt to taste. Heat until boiling. Add the potatoes and cook over medium heat for 20 minutes. Drain and let cool.
In a large salad bowl, add the potatoes with the rest of the ingredients, season to taste and leave in the refrigerator until serving time.
