Author
Cielito Rosado
Browsing
- 2 ½ cup mesclun
- ¼ cup chopped pickles
- ½ cup chopped ripe avocado
- ½ chopped chives
- 3 oz. raw prickly pear cut into very fine slices
- 1 tsp roasted black sesame seeds
DRESSING
- 4 tbsp. peanut oil
- ½ tsp. rice vinegar
- 1 tsp sesame oil
- ¼ tsp ginger juice
- ½ tbsp. soy sauce
Prepare the dressing. In a container mix all the ingredients of the dressing and set aside.
On two plates place the lettuce (mezclun) and place the pickles, avocado, chives, ahi tuna and sesame seeds on the lettuce. Add the dressing when serving.
INGREDIENTS
- Mix for the crepes:
- 3 eggs
- ½ cup pancake flour
- 1 cup milk
OMELETTE
- 7 eggs
- 1 ¾ cup minced red bell pepper
- 1 ¾ cup minced onion
- 1 cup chopped tomato
CHEESES
- 1 ¾ cup grated mozzarella cheese
- 1 ¾ cup shredded cheddar cheese
Prepare the crepe mixture. In a bowl, mix the eggs with the pancake flour until smooth and even. Leave aside.
Mix all the vegetables. In a frying pan pour a splash of olive oil, heat and add the vegetables. Sauté for 2 to 3 minutes and set aside. Divide into 7 portions.
In a container, mix the cheeses and set aside.
Heat an 8” nonstick skillet and spray with lecithin spray. Pour in ¼ cup of the crepe mixture and let it brown, then flip and brown. Take out and set aside. Repeat the procedure until finished.
Beat an egg and pour a Teflon pan. Arrange the beaten egg forming a tortilla and add 1 part of the vegetables that were divided. Cook and set aside.
The assembly begins: Heat the pan, place 1 crepe, place the tortilla with vegetables on it and add ¼ part of the cheese, fold and cook for a few minutes until the cheeses melt.
Repeat the procedure until you prepare the 7 portions.
- 1 cup grated country cheese
- 1 cup grated ball cheese
- 2 tbsp. grated Parmesan cheese
- 2 tbsp. biscuit flour
- 1 cup yucca boiled and mashed
- 1 egg white beaten until stiff
- pinch white pepper (optional)
- oil for frying
In a medium container, mix the cheeses with the cake flour, then add the yucca and mix until combined.
Add the beaten egg white in an enveloping way until it forms an even mixture. Take the mixture by tablespoons, form the balls and pass through wheat flour.
In a deep frying pan, heat the oil and fry until golden brown.
Pernil Stuffing:
- 1 lb. roasted and shredded leg
- ¼ cup olive oil
- ¼ cup sofrito
- 1 clove garlic crushed
- 2 tbsp. chopped onion
- 2 tbsp. bell pepper (minced)
- 2 tbsp. chopped fresh coriander
- ½ cup tomato sauce
- Salt to taste
- 1 ½ cup gouda cheese grated
Prepare the pork stew. In a medium saucepan add the olive oil, sofrito, garlic, onion, bell pepper, coriander, tomato sauce and cook over medium heat for 2-3 minutes. Add the shredded leg, season to taste and cook for 3-5 minutes. Let it cool.
In a container, add the pork stew and mix with the grated gouda cheese.
Prepare the empanadillitas. Dampen the edge of a stencil and spoon in the pork and cheese mixture. Fold the template and pinch the edges until the template is closed. Repeat for each template. Leave in the refrigerator until frying time.
Fry in corn oil until golden brown and serve immediately. Accompany with your favorite sauce.
- ¼ cup olive oil
- ½ cup diced ham
- ¼ cup sofrito
- 1 cup tomato sauce
- 1 ½ lb. chopped and marinated chicken
- 6 cups water
- ¾ cup rice
- 1 can 16 oz. pigeon peas
- salt to taste
In a saucepan add the olive oil, heat, add the chopped ham and the chopped chicken. Cook until golden brown. Add the sauce and cook for 2 to 3 minutes. Add the water and cook over medium heat for 20 minutes.
Add the rice and pigeon peas, season to taste, cover and cook over medium heat for 20 minutes.
Serve immediately.
NOTE: You can add green plantains.
- 1 ½ cup short grain rice soaked in water
TEA
- 1 ½ cup water
- 20 clove pieces
- 2 cinnamon sticks
- 1 piece of fresh ginger
Remaining Ingredients
- 3 cans coconut milk
- 1 ½ cup granulated sugar
- ½ cup grated coconut
- 6 tbsp. raisins
- 2 tbsp. butter
- cinnamon powder to decorate
Prepare the tea. In a saucepan, add the water with the spice clavitos, cinnamon sticks, ginger and cook for 5 to 8 minutes. Then strain and remove the spices. Set aside the tea.
Drain the rice and put it in a saucepan, add the tea, coconut milk and cook until the liquid is reduced and the rice is done. Add the sugar, grated coconut, raisins, butter and cook for 15 minutes. Pour into a plate and decorate with cinnamon powder.
Note: You can substitute the sugar for 1 pot of condensed milk.
Important: When adding the sugar or condensed milk, the rice must be completely done to avoid being hard and crystallized.
- ¼ cup olive oil
- 2 tsp. crushed garlic
- ½ cup onion (minced)
- ½ cup green bell pepper (minced)
- ½ cup bell pepper (minced)
- 1 apple (chopped)
- 2 tbsp. raisins
- ½ cup walnuts (chopped)
- ½ cup coriander (minced)
- 1 lb. fried and crumbled black pudding
In a skillet add the olive oil, heat and add the garlic, onion, peppers, and apple and cook over medium heat for 2 to 5 minutes. Add the rest of the ingredients, season to taste and cook for 8-10 minutes.
Serve on tostaditas, tostones, cookies, or nachos.
- 2 pkg. cream cheese
- 2 oz. crumbled blue cheese
- 2 tbsp. minced pistachio
- 2 tbsp. fried and minced bacon
- 2 tbsp. dried cranberries (minced)
- 2 tbsp. minced pine nuts
- 1 tbsp. honey
In a container, mix the pistachio, bacon, cranberries, pine nuts, honey, divide it into two portions and set aside.
In another container, mix the cream cheese with the blue cheese and then add half of the mixture of nuts and bacon. (reserve the other half to line the roll).
Lay a wax paper on a surface and pour the cheese mixture over it. Spread, arrange in a rectangular shape and roll it up with the help of plastic or aluminum foil, giving it a cylindrical shape of about 6 inches. Refrigerate 1 or 2 hours. This will allow you to easily handle the roll when lining it with the nuts and bacon.
Take the cheese and nut roll out of the refrigerator. Unwrap the cheese roll from the plastic wrap. Place a waxed paper or plastic on a surface and add the nuts and bacon and place the cheese roll and pass it until the entire roll is covered. Cover again with plastic or aluminum foil and leave in the refrigerator until serving time.
Serve and accompany with tostadas, nachos, or cookies.
- 1 can condensed milk
- 8 oz. cream cheese
- 1 tbsp. vanilla extract
- 1 can of coconut cream
- 2 cups white or golden rum
- 3 cans evaporated milk
- ½ cup espresso coffee
- ½ cup fresh milk
- ¼ cup coffee liqueur
In the electric blender, mix the condensed milk, cream cheese, vanilla extract and coconut cream until creamy.
Pour into a large container and add the rest of the ingredients. Mix until combined.
Bottle and leave in the refrigerator until serving time.
- ¼ cup olive oil prepared with achiote
- 1 cup smoked ham minced
- ¼ cup sofrito
- 1 tsp. crushed garlic
- 1 ½ cup arborio rice
- 15 oz. pigeon peas boiled and drained
- 2 cups ham broth
- 1 cup heavy cream
- 1 cup white wine
- ¼ cup grated Parmesan cheese
- 4 oz. chopped pork rinds
- Salt to taste
In a saucepan add the olive oil, heat and add the ham. Cook over medium heat until golden brown.
Add the sauce, garlic and cook over medium heat for 2 to 3 minutes. Add the arborio, half the broth, heavy cream, white wine and cook over medium heat for 15 minutes. Add the pigeon peas, the rest of the broth and cook for 15 minutes or until it is done. Add the grated Parmesan cheese, fresh coriander, serve and decorate with the chopped pork rinds.
