Author
Cielito Rosado
Browsing
thick aluminum foil
cord to tie
MEAT ROLL
- ½ cup milk
- 1 cup panko
- 2 eggs
- ¼ cup sofrito
- ½ cup marinara sauce
- 2 tbsp. grated Parmesan cheese
- 1 tsp crushed garlic
- ¼ cup water
- 2 lbs. ground beef, turkey, or chicken
- 2 large ripe bananas, sliced and fried
- 16 oz. bell pepper cut into strips
- 6 slices mozzarella cheese
- 12 slices of bacon
- 2 tbsp. butter to grease
REMAINING INGREDIENTS
- 1 pint marinara sauce
- grated Parmesan cheese
Prepare the meat mixture. In a container, mix the milk with the panko. Add the eggs, sofrito, ½ cup marinara sauce, grated Parmesan cheese, and garlic. Add the meat and mix until combined.
On a sheet of aluminum foil, with the help of a brush, spread the margarine until all the aluminum foil is greased. Place 12 bacon slices side by side on the foil. Pour the meat over the bacon and arrange the meat until it covers the bacon. Place the fried ripe plantains and the bell peppers over the meat. Place 6 slices of mozzarella cheese on top of the bell peppers and roll up. Pinch the ends of the foil together to secure the meat, then tie with string. Place on a baking tray with a rack.
Bake at 350 degrees for 40 minutes. Take out of the oven, let stand for 15-20. Remove the cords and open the foil, exposing the meat roll. Return to the oven. Raise oven temperature to 375 degrees. Bake for 15 minutes until the roll is golden brown. Let cool for at least 20 minutes and then cut into slices.
Meanwhile, in a skillet add the marinara sauce, add the Parmesan cheese and heat until the Parmesan cheese melts.
Slice the meat roll, serve with the sauce.
- 2 cups cornmeal
- ½ tsp. baking powder
- 2 cups milk
- 2 tbsp. butter
- 2 tbsp. granulated sugar
- ½ tsp. salt
- 1 cup baby corn
- 3 eggs
- 4 cups corn oil for frying
In a medium container, mix the cornmeal with the baking powder.
In a medium saucepan add the milk, butter, sugar, salt and heat to a boil. Remove from the burner, add the cornmeal and mix until it forms a pasty mixture. Let cool and add the sweet corn and the eggs one by one.
In a deep frying pan add the oil and heat. Add the mixture by spoonfuls and fry until golden brown.
NOTE: To vary the flavor you can add a tablespoon of pesto sauce to the mixture.
- 2 lbs. chopped salmon fillet or cut into thin slices
- 1 tsp Salt
- ½ cup lemon juice
- 1 cup mango juice
- ¼ cup cilantro
- ¼ cup minced onion, white or red onion
- ¼ cup chopped green, red, and yellow bell pepper
- ½ cup chopped ripe mango, optional
- Salt to taste
In a glass mold, add the chopped salmon fillet with the salt, lemon juice and leave it in the refrigerator to rest for 15 minutes.
Then add the mango juice and the rest of the ingredients, cover it and leave it in the refrigerator until serving time.
Serve cold accompanied with salad, fried plantains, on a bed of ripe avocado or simply by itself in a glass.
- 1 lb. medium shrimp without shell and with tail marinated to your liking
- 1 beaten egg
- ½ cup wheat flour
- 1 pkg. 4 oz. crushed pork rinds
Mango and Mustard Sauce
- ½ cup crushed ripe mango
- 2 tbsp. mustard
- 2 tbsp. honey
- 2 tbsp. mayonnaise
Mix the sauce ingredients and leave in the refrigerator.
Crush the pork rinds and set aside.
Put the shrimp in a container and marinate to your liking. Bread the shrimp: Beat the egg and season with salt. Pass the shrimp through the beaten egg, then pass through wheat flour, pass through the egg, then pass the shrimp through the crushed pork rinds.
In a medium skillet add 4 cups of corn oil and heat. Add the shrimp to fry until golden brown. Remove from the pan and place on absorbent paper.
Serve and accompany with the Mango and Mustard Sauce.
- 4 slices of chopped bacon
- 2 lbs. medium shrimp cleaned and marinated with 2 tsp. salt, 2 tsp. garlic, 2 tbsp. olive oil
- ½ cup wheat flour
- ½ cup chopped onion
- ½ cup each green and red bell pepper, chopped
- 4 chopped chives
- 2 tsp. crushed garlic
- 2 tbsp. chopped coriander
- 2 tbsp. Worcestershire sauce
Clean the shrimp, marinate and set aside. Pass the shrimp through wheat flour.
In a medium skillet add the olive oil, heat, add the bacon and cook until golden brown. Throw the shrimp in small portions until they are golden brown and repeat the procedure until finished and set aside.
In the same pan add a splash of olive oil, heat, add the onion, peppers, chives, garlic and sauté at medium heat for 2 to 3 minutes. Add the shrimp, cilantro, Worcestershire sauce and serve immediately.
- ¼ cup olive oil
- ½ cup chopped cooking ham
- ½ cup stir fry
- 1 cup tomato sauce
- 1 cup chopped pumpkin
- 1 cup diced potatoes
- ½ cup cilantro
- 1 lb. raw lentils
- 8 cups chicken broth
- 4.9 oz. sweet pepper drops
- salt to taste
In a large saucepan add the olive oil, heat over medium heat, add the ham and cook until golden brown. Add sofrito, tomato sauce and cook for 2 to 3 minutes.
Add the rest of the ingredients, season to taste, cover and cook for 35 to 40 minutes. Add the drops of sweet peppers. Serve immediately
PEPPER AND BACON SAUCE
- ¼ cup olive oil
- 6 slices of chopped bacon
- ⅓ cup stir fry
- 1 cup marinara sauce
- ½ cup chopped bell peppers
- 1 cup heavy cream
- ¼ cup chopped fresh cilantro
- ¼ cup grated Parmesan cheese
- salt to taste
- ⅓ cup boiled peas
Prepare the pasta: In a medium saucepan add 4 cups water and salt to taste.
Heat the water to boiling. Add the pasta and cook for 5-7 minutes. Drain and set aside.
Prepare the sauce: In a medium saucepan add olive oil and chopped bacon. Cook at temperature medium for 5 minutes until the bacons are golden brown.
Add the sofrito and cook at medium temperature for 2-3 minutes.
Add the marinara sauce, bell peppers, heavy cream and Parmesan cheese. Cook for 2-3 minutes. Add the pasta and cilantro.
Serve and decorate with peas.
- 1 can 15 oz. boiled chickpeas
- 2 tbsp. extra virgin olive oil
- 1 tsp crushed garlic
- 2 tbsp. sesame paste
- 1 tbsp. lemon juice
- ½ tsp. salt
Drain the chickpeas, reserving two tablespoons of the liquid.
In the food processor, mix the chickpeas, the two tablespoons of the liquid from the chickpeas and the rest of the ingredients until creamy.
Serve on a plate, decorate with paprika and serve pita chips.
NOTE: You can soften the chickpeas if you prefer them NOT canned.
- 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 wheat flour, the tomato paste, mix and cook stirring constantly until thick. Add the white wine little by little, 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 lb. boiled short pasta
- 1 lb. grilled breast fillet and chopped
- 16 oz. Alfredo sauce*
- 2 tbsp. pesto sauce
- 1 cup peas
- 1 cup baby corn
- ¼ cup minced green and red bell pepper
- ¼ cup minced red onion
- Salt to taste
Prepare the pasta in advance and let cool. Cook the breast fillet, let cool and cut into small pieces.
In a salad bowl add the Alfredo sauce, pesto sauce and mix.
Add the pasta and mix. Add the chopped chicken breasts, the vegetables and season to taste.
Leave in the refrigerator until serving time.
Ear: You can add grated Parmesan cheese. You can also serve this recipe hot by cooking the vegetables with olive oil in a pan, add the sauce, the rest of the ingredients and cook for several minutes.
*Recipe for Alfredo Sauce in the Sauce section at cielitorosado.com
