Author
Cielito Rosado
Browsing
CORNED BEEF MIXTURE
- 1 can 10 oz. corned beef
- 2 tbsp. olive oil
- ¼ cup stir fry
- ¼ cup tomato sauce
- ¼ cup each onion (green and red bell pepper minced)
- ¼ cup chopped fresh cilantro
FLOUR MIX
- 1 raw egg
- ¼ cup of wheat flour
- 1 tbsp. oil with achiote
- ¼ cup fresh milk
- Salt to taste
- 4 cups oil for frying
Peel the corduroy, remove the center of the corduroy. Cook in salted water to taste for 10-15. Drain and mash the corduroy. Leave apart.
Prepare the corned beef: In a frying pan add the olive oil, sauce, onion, peppers and sauté for 2-3 minutes. Add the corned beef, tomato sauce and cilantro and cook for 2-3 minutes. Set aside until cool.
Prepare the flour mixture: In a container add the egg, wheat flour, oil with achiote, milk and salt to taste. Mix until combined and set aside.
Prepare the fillings: Divide the mashed corduroy into 10-12 portions. With each portion of mashed potato, form a ball between the palms of your hands. Flatten and place a tablespoon of the filling in the center of the dough and close the potato dough forming a ball, covering the entire filling with the mashed potatoes. Repeat the procedure with each portion until finished. Leave apart.
In a deep skillet pour oil for frying and heat to 350 degrees.
Pass the corduroy fillings through wheat flour. Then dip each potato filling in the flour mixture, drain and fry until golden brown.
Place on absorbent paper.
Serve immediately and accompany with your favorite sauce.
NOTE: You can substitute the vegetables and use 1/3 cup sofrito.
FRIES
- 2 cups pumpkin roasted and mashed
- 1 cup wheat flour
- 1 tsp baking powder
- ¼ cup sugar
- ½ tsp. cinnamon powder
- 1 medium whole raw egg
- ¼ tsp Salt
CARAMEL AND CINNAMON SAUCE
- 8 oz. condensed milk
- 3 tbsp. milk
- ½ tsp. cinnamon powder
- pinch salt
- corn oil for frying
Prepare the fritter mixture. In a container add the roasted and mashed pumpkin. Add the wheat flour, baking powder and mix until it forms a pasty mixture. Add the sugar, cinnamon, raw egg, pinch of salt and mix until combined. Leave in the refrigerator until frying time.
Prepare the Caramel and Cinnamon Sauce: In a saucepan add the Condensed milk and cook at low temperature, stirring constantly, until it begins to reduce and thicken. Remove from the burner and add the cinnamon and milk little by little, stirring constantly and set aside.
In a deep skillet heat oil. Add the mixture by spoonfuls and fry until golden brown and serve immediately and accompany with accompaniments and the Caramel and Cinnamon Sauce
NOTE: You can use canned pumpkin. To bake the pumpkin you can place the pumpkin in large pieces and with the skin. On a baking sheet, place the squash skin side down, cover with foil and bake at 350 for 35 minutes or until tender. You eliminate the bark, the pestles and use in the recipe.
- 1 ½ lbs. desalted cod fillet (crumbled)
SAUCE WITH EGGPLANT
- ¼ cup olive oil
- 1 medium chopped eggplant
- ½ cup chopped onion
- ¼ cup minced green bell pepper
- ¼ cup minced red bell pepper
- ¼ cup chopped fresh cilantro
- 1 tbsp. wheat flour
- 2 tbsp. Tomato paste
- 1 tsp fish concentrate (optional)
- 2 cups white wine
- Salt to taste
Cut the eggplant into small pieces, put it in a container with water, salt and let it rest for at least 10-15 minutes. Drain and set aside. (you can peel the eggplant by removing the shell or you can use it with its shell)
Prepare the Salsa with aubergines: In a medium saucepan add the olive oil, heat, add the onion, chopped peppers and garlic and sauté for several minutes Add the cilantro, fish concentrate (optional), tomato paste, wheat flour, mix and cook for several minutes. Add the white wine little by little until finished, season to taste.
Add the chopped cod and cook in the sauce for 3-5 minutes.
Serve and accompany with rice or boiled root vegetables and avocado.
- 1 Pkg. 1 lb. imitation crab stick (surimi, shredded)
DRESSING
- ½ cup mayonnaise
- 1 tbsp. sriracha
- ½ tbsp. fresh ginger juice
- 2 tbsp. Sesame oil
- ½ tbsp. roasted black sesame seeds
- ½ tbsp. roasted white sesame seeds
- 1 tbsp. soy sauce
Thaw, remove from wrapper and crumble surimi. Pour into a medium container. In another container or cup add all the ingredients of the dressing and mix. Pour the dressing into the container with the surimi, mix and leave in the refrigerator until serving time.
- ¼ cup butter
- 1 cup chopped onion
- 2 tsp. crushed garlic
- 1 lb. sliced fresh baby portobello mushrooms
- 2 tbsp. wheat flour
- ½ tbsp. English sauce
- 1 tsp thyme
- ¼ cup sherry wine
- 3 cups chicken broth
- 3 cups heavy cream
- Salt and white pepper to taste
In a saucepan add the butter, heat, add the onion, garlic, mushrooms, and cook for 2 to 3 minutes. Add the wheat flour, Worcestershire sauce, thyme, sherry wine, broth and heavy cream. Season to taste.
Season to taste, cover and cook at medium temperature for 20 minutes. Let cool and go through the food processor.
NOTE: You can leave a portion of the mushrooms separate, sauté and serve as a decoration on the soup! Another way to serve this delicious soup is simply to serve it with the chopped mushrooms without going through the food processor.
- 1 pkg. Wonton wrappers
- 1 lightly beaten egg
- ¼ cup olive oil
- ½ cup each green (red bell pepper and chopped onion)
- 1 tsp crushed garlic
- ½ cup chopped fresh cilantro
- ¼ cup sliced olives
- 1/2 cup tomato sauce
- 1 bay leaf
- 1 tsp tabasco or pique
- 1 lb. Jueyes/ Crab Meat
- salt and pepper to taste
- corn oil for frying
Prepare the brine. In a frying pan add the olive oil, heat, add the onion, peppers and cook for 2 to 3 minutes. Add the crab meat and the rest of the ingredients, season to taste and cook for 8 to 10 minutes. Let cool and remove the bay leaf.
Prepare the pockets. With the help of a brush, spread the egg on a wonton template and place a teaspoon of the salmorejo and join the dough to form a bag. Repeat the process with each wonton.
In a deep frying pan add the oil and heat.
Fry the pockets until golden brown.
- 1 can 16 oz. refried
- 1 pkg. 8 oz. cream cheese
- 1 ½ cup guacamole
- 8 oz. grated cheddar cheese
- 1 pot 16 oz. mexican sauce
- ¼ cup cilantro
- 1 ripe tomato (chopped)
- 1 ½ cup finely chopped lettuce
In a large plate or mold place the ingredients in layers.
Take the cream cheese out of the fridge 20 minutes before preparing the Cielito Lindo. Spread the refried beans on the bottom of the mold and then top with the softened cream cheese. On the cream cheese spread the guacamole. Add the lettuce and tomato and pour over the pot of Mexican sauce and chopped cilantro. Add the cheddar cheese and serve at room temperature. You can also bake it at 350F for 5-10 minutes or until the cheese melts.
Decorate the Cielito Lindo with cilantro and serve it with nachos.
NOTE: You can serve in glasses or cups to serve in small portions. You can add a layer of pieces of ripe avocado. You could also make a version by adding minced meat and serve warm.
FISH CHICHARRONES
- 2 lbs. Chopped fish fillet and marinated to your liking
- 3 eggs
- 1 cup wheat flour
- 1 ½ pkg. 4 oz. each crushed pork rinds
GUAVA SAUCE
- 2 tbsp. olive oil
- ½ cup chopped onion
- 1 tsp crushed garlic
- 1 cup sweet sauce (Ketchup)
- ½ cup guava juice concentrate
- ½ cup chopped guava paste
- 1 tbsp. soy sauce
- ½ tbsp. grated fresh ginger
OIL FOR FRYING
- 4 cups corn oil for frying
Prepare the Guava Sauce: In a saucepan add the olive oil, heat, add the onion, garlic and cook at medium heat for 2 to 3 minutes. Add the rest of the sauce ingredients and cook at medium heat for 5 minutes. Leave apart.
Prepare the fish cracklings: Put the pieces of fish in a container and marinate to your liking. Beat the egg and season with salt. Pass the pieces of fish through the beaten egg, then pass through wheat flour and then pass through the crushed pork rinds and breadcrumbs. Repeat the procedure with each piece of fish fillet. Leave in the refrigerator until frying time.
In a medium skillet add 4 cups of corn oil and heat. Add the breaded fish pieces and fry until golden brown. Remove from the pan and place on absorbent paper.
Serve immediately and accompany with the Guava Sauce.
NOTE: Important!! When frying the fish cracklings, the oil must be hot at a temperature of 350 degrees so that they cook correctly and remain crispy.
Crushed pork rinds can be substituted for panko or crushed export soda cracker. Remembering that depending on the ingredient you use to bread, whether it is pork rinds, panko or export soda cookies, they will have a different flavor and the same texture.
- 2 cups coconut milk
- 2 cups sugar
- 4 egg yolks
- Peel of a green lemon
In a saucepan add all the ingredients, mix and cook at medium heat for 5 to 8 minutes, stirring occasionally.
Serve cold or warm, with cake or chopped fruit.
- 2 cans 15.5 oz each black beans (boiled and drained)
- 1 cup baby corn
- 1 ripe mango, chopped
- ½ cup minced green bell pepper
- ½ cup minced red bell pepper
- ¼ cup minced red onion
- ¼ cup chopped fresh cilantro
- 2 tbsp. Raisins (optional)
DRESSING
- 1 tsp ground coriander
- 1 tsp cumin powder
- ½ cup olive oil
- ¼ cup balsamic vinegar glaze
Mix the dressing ingredients and set aside.
In a salad bowl add the black beans, corn, mango, peppers, onion, cilantro, raisins and the dressing.
Leave in the refrigerator until serving time.
NOTE: Serve as a side dish or you can also serve it as an appetizer accompanied with tortillas, cookies or on tostones.
