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Cielito Rosado
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- ¼ cup butter
- 2 tbsp. olive oil
- 6 slices of chopped bacon
- 1 cup chopped onion
- 1 tsp crushed garlic
- 1 tbsp. Worcestershire sauce
- 1 tsp black sauce, browning sauce
- 2 cups chicken or beef broth
- 2 cups long grain rice
- Salt to taste
In a medium saucepan, add the butter with the olive oil, bacon and cook at medium heat until the bacon is golden brown.
Add the onion, garlic and cook over medium heat for 2 to 3 minutes. Add the rest of the ingredients, season to taste, cover and cook for 20 to 25 minutes.
NOTE: You can substitute the bacon for bacon bits or turkey bacon. You can vary the recipe by adding 8 oz sliced mushrooms!
- 4 lbs. green papaya without skin or seed and cut into pieces
- 2 liters water
- 1 tbsp. bicarbonate of soda (baking soda)
- 4 cups granulated sugar
- 4 cups brown sugar
- 3-4 cinnamon sticks
Peel the papaya, remove the seeds and cut into slices or pieces. In a large container add the papaya with the water, bicarbonate of soda and let it rest for 15 to 20 minutes. Then drain and rinse.
In a medium saucepan add the papaya, brown sugar, granulated sugar, cinnamon sticks and cook covered at medium heat for 20 minutes.
Uncover, cook over medium heat, stirring occasionally, for 1 hour. Let cool and place in the refrigerator until serving time.
When serving you can accompany with white cheese from the country.
- 1 ¼ cup quinoa grain
- 1 ½ cup water (to cook the quinoa)
- ¼ cup olive oil with achiote
- 4 slices of chopped bacon
- ½ cup chopped onion
- ½ tbsp. Worcestershire sauce
- 1 tsp browning sauce
- ¼ cup chopped fresh cilantro
- Salt to taste
Prepare the quinoa: In a container pour the quinoa and add water. Mix and pass through a strainer or sieve, removing the water and sediment that the quinoa may have.
Cook the quinoa: In a saucepan add 1 ½ cup water, quinoa, salt to taste and cook at medium heat until the liquid is reduced, cover and cook for 10 minutes.
Meanwhile, in a skillet add the olive oil, heat, add the bacon and cook until golden brown. Add the onion and cook until tender and golden. Add the mushrooms and cook until tender. Add the Worcestershire sauce, browning sauce, quinoa and sauté for several minutes and add the chopped fresh cilantro and season to taste.
Serve hot!
- ¼ cup olive oil
- ¼ cup stir fry
- ½ cup chopped cooking ham
- 2 chopped sausages
- 2 kielbasas chopped
- 2 chopped chicken breasts
- 2 tbsp. Tomato paste
- 1 cup each green banana (pumpkin, potatoes,)
- carrots (yautia)
- 2 cups chickpeas
- 1 cup baby corn
- 1 cup peas
- 6 cups chicken broth or more
In a large saucepan add the olive oil, heat and add the ham, sausages, kielbasa and chicken and cook for 3 to 5 minutes.
Add the sofrito and tomato paste and cook for 2 to 3 minutes. Add the rest of the ingredients, season to taste, cover and cook for 30 to 40 minutes.
- 2 ripe tomatoes (seeded and rind removed and cut into very small pieces)
- ¼ cup scallions or minced onion
- ½ cup finely chopped red bell pepper
- 1 minced jalapeño (optional)
- 1 pkg. 8 oz. chopped country cheese
- 1 tsp crushed garlic
- 2 tbsp. lemon juice
- ¼ cup fresh cilantro
- ½ tsp. oregano
- salt and pepper to taste
- ¼ cup olive oil
- ¼ cup stir fry
- 2 grated green bananas
- 6 cups chicken broth
- 1 envelope seasoning with coriander and achiote
- Salt to taste
In a medium saucepan add all the ingredients and mix until the grated banana separates and mixes with the broth.
Turn on the burner and cook over medium heat for 20 to 30 minutes, stirring occasionally.
NOTE: To make this quick recipe you can use chicken cubes. And replace the bananas with crushed plantains (5 oz). If you like your soup creamier with a thinner consistency you can run it through the food processor.
- 2 lbs. clean shrimp and marinated with 2 tsp. Salt (2 tsp. garlic, 2 tbsp. olive oil)
Dip:
- ¼ cup butter
- ½ cup red onion
- 2 tbsp. wheat flour
- 1 can coconut cream
- 1 cup heavy cream
- ½ tbsp. base lobster
- ½ tbsp. grated ginger
- 1 chopped cilantro masito
- salt to taste
Clean the shrimp, marinate and set aside.
Prepare the sauce: In a skillet add the butter, heat, add the onion, ginger and cook at medium heat for 2 to 3 minutes. Add the wheat flour, coconut cream, heavy cream, lobster base and cook at medium heat for 2 to 3 minutes. Add the coriander and season to taste. Leave apart.
In another large pan, add a splash of olive oil, heat and sauté the shrimp over medium heat for 2 to 3 minutes.
Add the sauce and cook for 2 to 3 minutes.
- 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
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.
- 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
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.
- 1 cup fresh milk
- 2 tbsp. Butter
- ¼ tsp Salt
- ½ tsp. baking powder
- 1½ cup rice flour
- 3 eggs
- 1 cup grated white country cheese
- 4 cups corn oil for frying
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.
