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Cielito Rosado
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- 2 lbs. fish steak marinated with:
- 2 tbsp. soy sauce
- 1 tsp Sesame oil
- ½ tbsp. ginger juice
- 1 small egg
- ½ cup cornstarch
GINGER SAUCE
- 1 cup chicken broth
- 1 ½ tbsp. cornstarch
- ¼ cup soy sauce
- ¼ cup simple syrup
- ¼ cup brown sugar
- 1 tbsp. ginger juice
- Browning sauce drops
- Sesame oil drops
- Corn or peanut oil to fry the fish
- Roasted sesame seeds
Prepare the ginger sauce: In a saucepan add the chicken broth, the cornstarch and mix until the cornstarch dissolves. Add the rest of the sauce ingredients and cook over medium heat until thickened and set aside.
Prepare the fish. Cut the fish into 1” pieces. Pour into a container and add all the ingredients of the adodo. Mix until combined.
In a deep skillet pour 4 cups of corn oil and heat. Add the fish in portions and fry until golden brown. Repeat the procedure until finished.
In a frying pan or wok add the fried fish, the ginger sauce and sauté for 2-3 minutes. Serve and decorate with toasted sesame seeds.
- 1 lb. fish steak (grouper, snapper or turbot, marinated to your liking)
Creole Sauce:
- ¼ cup olive oil
- ¼ cup stir fry
- ½ cup chopped onion
- ½ cup bell pepper (minced)
- ¼ cup chopped fresh cilantro
- 1 tbsp. wheat flour
- 1 tbsp. Tomato paste
- 1 cup dry white wine
- Salt to taste
Marinate the fish fillet and leave in the refrigerator until ready to cook.
Prepare the Creole Sauce. In a medium saucepan add the olive oil, heat, add the sofrito, onion, peppers, cilantro and cook at medium temperature for several minutes. Add the chicken or fish concentrate, wheat flour and tomato paste, mix and cook stirring constantly until thick. Add the white wine little by little until finished, season to taste and set aside.
In a frying pan pour a splash of olive oil and place the fish fillets in the pan and cook for several minutes on both sides and then serve with the sauce.
- 1 pkg. 10 oz. fresh spinach (cooked, drained and chopped)
- ½ cup grated Parmesan cheese
- 4 oz. cream cheese
- ¼ cup mayonnaise
- 1 tsp crushed garlic
- pinch nutmeg
- salt to taste
In the food processor mix all the ingredients for a few seconds. Then place in a microwave container and cook in the microwave at maximum temperature (high) for 5 minutes.
Serve hot or cold. Accompany with cookies or toast.
- ¼ cup olive oil or butter
- 2 garlic leeks minced (leek)
- 4 cups diced potatoes
- 4 cups chicken broth
- ½ cup heavy cream
- pinch nutmeg
- white pepper (optional)
- salt to taste
In a medium saucepan add the oil or butter, heat, add the leek garlic and cook at medium heat for 2 to 3 minutes. Add the potatoes, chicken broth and cook for 20 minutes.
Let cool and puree in the food processor or with a manual blender. Pour the soup into the saucepan, add the heavy cream, and season with salt and white pepper to taste.
NOTE: You can substitute the potatoes for 1 large envelope of instant potatoes. Serve hot and garnish with sour cream, chives and bacon.
- 1 lb. 200/300 Shrimp
- Salt to taste
- ¼ cup olive oil
Dip:
- 1 minced garlic clove
- 1/4 cup dijon mustard
- 1/4 cup honey
- 4 chopped chives
- 1 tbsp. chopped coriander
Defrost the shrimp, drain and season to taste.
In a container mix the garlic, mustard and honey. Leave apart.
In a pan add the olive oil, heat and add the shrimp and sauté for several minutes. Add the honey mustard mixture and sauté for 1 to 2 minutes. Add the chives and cilantro.
Serve hot or cold.
PUDDING
- 5 cups milk
- 1 stick butter
- 1 cup white chocolate chips
- 2 cinnamon sticks
- 4 star anise
- ½ tsp. Salt
- 5 eggs
- 1 can condensed milk
- 20 oz sliced bread (no crust)
- 1 tsp vanilla extract
- ½ tsp. cinnamon powder
Heat the oven to 350 degrees. Prepare a mold with water for a bain-marie. Leave apart.
Prepare the caramel: In a microwave resistant mug mix the sugar, the caramel water and cook in the microwave at maximum temperature (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 butter, cinnamon, anise, white chocolate drops and cook at medium temperature until boiling. Strain and let cool.
In a large container add the eggs, condensed milk, milk boiled with the spices, cinnamon powder, vanilla and mix. Then add the bread and mix. Pour into the mold with caramel.
Bake for 1 hour in a bain-marie. Let cool, unmold and decorate to your liking.
- 2 tbsp. olive oil
- ¼ cup stir fry
- ½ cup tomato sauce
- ¾ cup long or medium grain rice (soak in water for at least 10-15 min.)
- 4 to 5 cups fish broth
- ½ cup chopped bell pepper
- 2 tbsp. fresh coriander
- salt to taste
- 1 lb. clean and marinated shrimp
Prepare the shrimp: Clean, remove the shells and marinate the shrimp in advance and leave in the refrigerator until it is time to start preparing the recipe.
In a medium saucepan add the olive oil, heat to medium temperature and add the sofrito, tomato sauce and cook for 2 to 3 minutes.
Add the broth, drained uncooked rice, bell pepper, cilantro and cook at medium heat for 15 minutes. Add the shrimp and cook for 8-10 minutes.
- 2 tbsp. olive oil
- ¼ cup stir fry
- ½ cup tomato sauce
- ¾ cup long or medium grain rice (soak in water for 15 min.)
- 4-6 cups fish broth
- ½ cup chopped bell pepper
- ¼ cup fresh cilantro
Seafood
- 1 lb. clean and marinated shrimp
- ½ lb. lobster dumplings
- 1 lb. chopped fish fillet
- ½ lb. cooked octopus
- ½ lb. clean mussels
- ½ lb. scallops
- ½ lb. cooked and chopped conch
Prepare all the seafood. In a medium saucepan add the olive oil, heat to medium temperature, add the sofrito, tomato sauce and cook for 2 to 3 minutes.
Add the broth, octopus, mussels, conch and cook at medium heat for 15 minutes.
Add the chopped fish fillet, scallops, rice, bell pepper, cilantro and cook for 10-15 minutes. Add the lobster and shrimp dumplings and cook for 5 minutes.
NOTE: You can use 2 pounds of frozen mixed seafood to substitute fresh seafood. I recommend adding the shrimp and lobster dumplings as the recipe says so the shrimp and lobster are tender.
- 2 cups orange juice
- 2 cups fruity red wine
- 1 can lemon soda
- ¼ cup lemon juice
- ½ cup vodka
- ½ cup simple syrup
- 2 lemons, sliced
- 2 cups berries
- 1 orange slice
- 1 lemon, sliced
- ¼ cup raspberries
- ¼ cup blueberries/cranberries
- crushed ice
- ¼ cup olive oil
- ½ cup each onion, green bell pepper
- 1 tsp crushed garlic
- 1 cup chopped green cabbage
- ½ cup white wine
- ½ cup ketchup
- 1 lt. 10 oz. chicken breast, drained and shredded
- ¼ cup sliced stuffed olives
- 1 tbsp. raisins (optional)
- salt and pepper to taste
In a saucepan add the olive oil, heat and add the onion, peppers, cabbage, garlic and cook for 3 to 5 minutes. Add the rest of the ingredients, season to taste, cover and cook for 20 minutes.
Serve with crackers.
NOTE: You can use fresh chicken breast. You bake them and then you shred them.
