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Cielito Rosado
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- 3 cups pineapple juice
- 3 cups guava juice
- 6 light beers
- 4 cups vanilla ice cream
- 4 cups frozen strawberries
- ¼ cup grenadine syrup
- crushed ice
- ¼ cup olive oil
- ¼ cup each onion (red and green bell pepper minced)
- 1 cup chopped eggplant
- 1 medium carrot (chopped)
- 2 tsp. crushed garlic
- ¼ cup raisins
- 1 cup ketchup
- ¼ cup white wine
- 2 cans 10 oz. each tuna, drained and shredded
- salt and pepper to taste
In a saucepan add the olive oil, heat and add the onion, peppers, eggplant, garlic and cook at medium heat for 3 to 5 minutes until the vegetables are tender.
Add the rest of the ingredients, season to taste, cover and cook at medium heat for 20 minutes. Season to taste.
Serve on tostones, cookies or toast.
- ¼ cup chopped mint leaves
- ½ tbsp. sugar
- 1 cup frozen strawberries
- 4 oz. lemonade or soda water
- 1 ½ oz. white rum
In a glass, mix and macerate the mint leaves with the sugar.
Put the macerated mint in the electric blender and add the frozen strawberries and the rest of the ingredients and mix until creamy.
Serve immediately.
- 2 cups cake flour
- 1 ½ tsp. baking powder
- 1 ½ tsp. baking soda
- ¼ cup sugar
- ¼ tsp salt
- 2 eggs lightly beaten
- ¼ cup melted butter
- 1 ¼ cup fresh milk
- Pancake or Maple Syrup
- Fresh fruits
Prepare the pancake mix: In a medium container or bowl add the wheat flour, baking powder, baking soda, sugar, salt and mix. Add the eggs, melted butter and fresh milk little by little, mixing and beating constantly until smooth and creamy.
Let stand for at least 8-10 minutes.
To cook the pancakes, heat a pan, spray lecithin or butter. Pour 1/3 of the pancake mixture into the pan and cook until golden brown on both sides. Repeat the procedure with each pancake.Serve with the syrup and accompany with fresh fruits.
NOTE: Using cake flour (does not contain baking powder or baking soda) which is a finer flour than all-purpose wheat flour will ensure that the recipe is more fluffy and silky, but you can use all-wheat flour use if you prefer.
- 2 lbs. cooked octopus
- ½ cup minced green bell pepper
- ½ cup minced red bell pepper
- ¼ cup minced onion
- 1 tsp garlic
- ½ cup fresh cilantro
- ¼ cup capers
- 1 cup pure olive oil
- ¼ cup vinegar or lemon juice
- salt to taste
In a salad bowl add all the ingredients and season to taste.
Serve over green salad.
NOTE: You can fill a ripe avocado, serve on tostones or fill mofongo.
- 1 lb. sliced bread
- 4 eggs
- 1 cup sugar
- 4 cups milk
- 1 stick butter
- 2 cinnamon sticks
- 4 star anise
- ½ tsp. salt
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- ¼ cup raisins
Heat the oven to 350 degrees. Prepare a mold with water for a bain-marie. Leave apart.
Prepare the caramel: In a microwave-safe mug, mix the sugar and caramel water and microwave on high for 5 to 7 minutes. Until the caramel forms. Immediately pour into a 9” pan.
In a medium saucepan add the milk with the sugar, butter, cinnamon, anise and cook at medium heat until boiling. Strain removing the cinnamon sticks and anise and let cool.
In a large container add the eggs, cinnamon, vanilla and mix. Add the milk, bread and raisins. Mix and pour into the mold with caramel.
Bake for 1 hour in a bain-marie. Let cool, unmold and decorate to your liking.
- 1 1/4 cup quinoa
- 2 1/2 cup water
- ¼ cup olive oil with achiote
- 1/4 lb. chopped cooking ham (optional)
- 1/4 cup minced onion
- ½ cup minced green bell pepper
- ½ cup minced red bell pepper
- 1 tsp minced garlic
- 1/4 cup chopped fresh cilantro
- 1 cup stewed pink beans (drained)
Prepare the quinoa. Place the quinoa in a colander and wash with water until the dust is removed. Leave aside.
In a medium saucepan add water, salt to taste and heat to a boil. Add the quinoa and cook at medium heat until dry, stirring occasionally. Cover and cook at medium low temperature for 10 minutes. Let cool.
Prepare the masonry: In a large frying pan, add the olive oil with achiote, heat and add the cooking ham and sauté for several minutes. Add the onion, peppers, garlic and cook at medium heat for 2 to 3 minutes.
Add the stewed beans, the quinoa and sauté at medium heat for several minutes and then add the chopped cilantro.
Serve hot.
- 1 ¼ cup wheat flour
- 1 ¼ cup whole wheat flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 stick (4 oz. butter)
- ½ cup granulated sugar
- ½ cup black sugar
- 2 eggs
- ½ tbsp. vanilla extract
- 3 very ripe bananas
- ½ cup milk
- ¼ cup corn oil
Heat the oven to 350 degrees. Grease in “pound cake” mold.
In a cup mix the flours, baking powder and baking soda and sift.
In an electric mixer mix the butter, granulated sugar, brown sugar and mix until creamy. Add the eggs one at a time, then add the vanilla and mix until creamy. Add the chopped bananas mix until creamy. Add half of the flour mixture alternating with half of the milk and corn oil. And repeat the procedure until you add the rest of the flour and the rest of the ingredients. Blend until creamy.
Pour the mixture into the greased pan and bake for 40-45 minutes. Let cool and unmold.
NOTE: You can prepare in cupcake molds. Bake at 350 degrees for 18-20 minutes.
- 8 oz. spaghetti
- 4 cups water
- Salt to taste
MEAT SAUCE AND PORK SAUSAGES
- ¼ cup olive oil
- 1/3 cup stir fry
- 6 oz. ground beef
- 6 oz. pulled pork sausages
- 2 cups marinara sauce
- 1 tsp cumin powder
- ¼ cup grated Parmesan cheese
- Salt to taste
- Grated Parmesan cheese (to serve with the finished pasta)
Cook the spaghetti: In a medium saucepan add the water, salt to taste and heat to a boil. Add the spaghetti and cook for 5-7 minutes. Reserve a little of the water where you cooked the pasta. Drain the spaghetti and set aside.
In a large pan add the olive oil, fry and cook for 1-2 minutes. Add half of the marinara sauce, cumin, salt to taste, pork sausage, ground beef and cook until golden brown. Add the rest of the marinara sauce, a splash of the pasta water, olive oil with achiote, grated Parmesan cheese, cilantro and cook for several minutes.
Add the spaghetti, mix with the sauce, season to taste and serve.
- 1 ½ cup arborio rice
- 3 cups fish broth
- 1/4 cup olive oil with achiote
- ½ cup chopped onion
- ½ cup minced green bell pepper
- 1 tsp crushed garlic
- 1 lb. desalted cod fillet (boiled and shredded)
- 1 cup white wine
- 1 cup boiled white beans
- ½ cup chopped bell pepper
- 2 tbsp. Butter
- 2 tbsp. grated Parmesan cheese
- Salt to taste
In a small saucepan add the arborio rice, 2 cups of fish broth and cook over medium heat until the broth is reduced. Leave apart.
In a medium skillet add the olive oil, heat, add the onion, pepper, garlic, cod and cook for 2-3 minutes. Add the precooked arborio and gradually add the fish broth and continue cooking at medium heat for 5-8 minutes. Then add the white wine and continue cooking until the liquids are reduced and the arborio rice is tender. Add the white beans, bell pepper, butter and Parmesan cheese. Season to taste and finish with chopped fresh cilantro.
