Latin Lover
Hello, friends. I think it's very important to see and hear the beauty of everything around us, regardless of pain, hardship, and loss. As I write these lines, I hear the birds singing outside my window. I must admit, I hear it clearer now than before. Every time I see seagulls flying, I see my son. I feel my son's essence in all the beautiful things in life. Thank you, Andy for transmitting your bounty and love, it comforts me.
Today I will like to share a very special flan, Flan de Coco or Coconut Flan, it's divine and I have received many compliments.
Have a wonderful day, my friends and remember to always take a little time to hear the birds sing. By the way, this is my 100th post!
Flan de Coco (Coconut Flan)
Ingredients: Yield: 8 Servings
3 whole eggs
2 egg yolks
1 can evaporated milk
1 can condensed milk
1 tablespoon vanilla extract
2 tablespoon rum
1 7 ounce can coconut with syrup
Dry coconut flakes and maraschino cherries for garnish
Caramel
1 cup sugar
Directions:
Preheat oven to 350 degrees. Heat water in tea kettle, about 4 cups, for bain marie or water bath.
I used a loaf pan for my flan, but you can make round or square. Make sure you have a larger pan that flan pan fits comfortably in. I use a large roasting pan to pour water in.
I medium bowl, whisk first 6 ingredients; set aside. Take a medium bowl and through mesh sieve, pour contents of of coconut, pressing well with spoon and adding to egg mixture. DO NOT ADD SYRUP. SYRUP SHOULD BE DISCARDED. Whisk well and set aside.
For caramel, in a small saucepan, heat sugar at low heat, stirring with wooden spoon until completely dissolves and turns into a beautiful amber color. Be careful and cautious, caramel burns are the worse.
Pour caramel into flan pan; followed by egg mixture. Do not stir.
Pour hot water into larger pan. Place flan mixture inside large pan. Bake for 1 hour. Be careful removing flan pan from water pan. Refrigerate overnight. With butter knife, separate edges, turn mold upside down and it will release into serving plate. With spoon, pour all caramel and garnish with coconut flakes and maraschino cherries.
Enjoy!
Today I will like to share a very special flan, Flan de Coco or Coconut Flan, it's divine and I have received many compliments.
Have a wonderful day, my friends and remember to always take a little time to hear the birds sing. By the way, this is my 100th post!
Flan de Coco (Coconut Flan)
Ingredients: Yield: 8 Servings
3 whole eggs
2 egg yolks
1 can evaporated milk
1 can condensed milk
1 tablespoon vanilla extract
2 tablespoon rum
1 7 ounce can coconut with syrup
Dry coconut flakes and maraschino cherries for garnish
Caramel
1 cup sugar
Directions:
Preheat oven to 350 degrees. Heat water in tea kettle, about 4 cups, for bain marie or water bath.
I used a loaf pan for my flan, but you can make round or square. Make sure you have a larger pan that flan pan fits comfortably in. I use a large roasting pan to pour water in.
I medium bowl, whisk first 6 ingredients; set aside. Take a medium bowl and through mesh sieve, pour contents of of coconut, pressing well with spoon and adding to egg mixture. DO NOT ADD SYRUP. SYRUP SHOULD BE DISCARDED. Whisk well and set aside.
For caramel, in a small saucepan, heat sugar at low heat, stirring with wooden spoon until completely dissolves and turns into a beautiful amber color. Be careful and cautious, caramel burns are the worse.
Pour caramel into flan pan; followed by egg mixture. Do not stir.
Pour hot water into larger pan. Place flan mixture inside large pan. Bake for 1 hour. Be careful removing flan pan from water pan. Refrigerate overnight. With butter knife, separate edges, turn mold upside down and it will release into serving plate. With spoon, pour all caramel and garnish with coconut flakes and maraschino cherries.
Enjoy!
Hello, my dear ones.
This weekend I made an awesome bread pudding, two, as a matter of fact. One for my mom and the other for us. Well, I can only tell you about it, nothing to proof, because I did not take any pictures. It's practically all gone, so will wait for the next time. But, today I speak about Pork Fricassee. Anything with the word fricassee, I assure you it will be delicious. The french word fricassee means fry and broken in pieces; the cooking method is described as halfway between a sauté and a stew. This lovely dish can be made with chicken, pork, or veal just to name a few. It's the first meal I ever made to impress, I was 16 years old. It has rained cats and dogs since then, but this dish still remains a winner.
Fricase De Cerdo (Pork Fricassee)
This recipe can be cooked in a pressure cooker, slow cooker, electric skillet, or large casserole pan. Just remember one thing when cooking meat: LOW & SLOW.
Ingredients: Yield: 4-6 Servings
1/2 cup oil
2 lbs lean pork, cubed medium size
3 potatoes, cubed medium size
1 large onion, diced
1 medium green bell pepper
3 cloves garlic
1/8 teaspoon oregano
1 teaspoon cumin
2 teaspoons salt or to taste
1/2 teaspoon black pepper
2 tablespoons fresh parsley
1/2 cup green olives
1 cup white dry wine
1 cup tomato sauce
2 bay leaves
3/4 cup water
Directions:
In pan, pour oil and sautee onion, bell pepper, and garlic until translucent Add meat and potatoes, stir until well combined. Add the rest of ingredients and combine once again. Close lid; simmer for approximately 40 minutes or until meat is tender.
Note: time varies depending on method of cooking.
Serve with white rice.
Buen Apetito!
Hello, my dear ones:
Last week was Emily's 21st birthday and I decided to make her an intimate family dinner. By the way, Emily is my second cousin, a darling young girl, who always has a smile on her face.
I baked her a simple 6 inch vanilla cake dressed in fondant, with turned out pretty decent. Main course was a very easy to make, Arroz Imperial, accompanied by Herb Marinated Tomatoes, and Cheesy Potatoes With Bacon.
Arroz Imperial is very similar to Arroz Con Pollo, with the exception of a few added ingredients that you'll see below. I assure you it will be a crowd pleaser.
Arroz Imperial (Imperial Rice)
Herbed Marinated Tomatoes (excuse bad picture)
Vanilla Cake Covered In Fondant
Arroz Imperial Yield: 10 Servings
4 chicken breasts, boneless and skinless
1/3 cup olive oil
1 large onion, diced
1 green bell pepper, diced
2 canned red roasted pimentos (one to cook chicken and the other for garnish)
3 garlic clove, minced
1 cup tomato sauce
1 bay leaf
1/2 cup dry cooking wine
Salt and pepper to taste
4 cups chicken broth
4 cups rice
1 teaspoon salt
To make chicken:
In large dutch oven, pour olive oil; cook onion, green bell pepper, and garlic for 4 minutes at medium high temperature. Add chicken breasts, tomato sauce, 1 roasted pimento diced, bay leaf, salt, pepper, and dry wine. Stir all ingredients, reduce to low-medium temperature; cook for approximately 30 minutes or until chicken is tender.
Once chicken is done, remove breasts from pan, (do not discard sauce) let cool a bit. Shred chicken breasts, put aside.
To make rice:
In medium pan, bring chicken broth to a boil, add rice, 1/2 teaspoon saffron or yellow food coloring, salt, and sauce from chicken; stir, close lid and reduce to simmer for 20 minutes.
Preheat oven to 350 degrees
Spray 13 x 9 baking pan with vegetable spray
Place half rice in baking pan, pressing with ladle for to make it even, follow by adding shredded chicken; cover with remaining rice. Add the following topping.
Topping
1/2 - 3/4 cup mayonnaise
1/2 cup grated parmesan cheese
Instructions: With rubber spatula, lightly spread mayonnaise on top of rice mixture. Sprinkle with parmesan cheese. Bake for 20 minutes. Garnish with red pimento.
Cut into squares and serve.
Buen Apetito!
Hello, dear friends. Have you ever heard of the cuban wrap? Well, you can really make a wrap with any of your favorite ingredients. This particular wrap was made from leftovers, which included rice, black beans, roasted pork loin, and plantains. The hardest ingredient to make here is the fried plantain. Here is the process: buy plantains, the yellow ones with black spots, place them inside a brown bag and hide them in a dark place for 5 days. On the 5th day, don't open brown bag, tear a hole and smell plantains, if they do not smell sweet.........Fooled ya!! I buy them frozen! I find Goya is the best brand for fried plantains; just follow the instructions on the box. If making many, I prefer to bake them in the oven, if it's the small box, I make them in the microwave.
For black beans recipe go here. If you do not want to make them from scratch, canned will do.
Roasted pork loin, one of my favorites and certainly, the easiest recipe you'll ever make. I buy a large, lean pork loin, about 7 lb. Cut loin in half, massage the two halves with olive oil, salt, black pepper, and cumin. I place it in my slow cooker, pour about 4 cups white dry cooking wine. Cook on high for 6 hours and go to sleep. Next day, not the coffee, but the wonderful smell of pork will wake you. You'll be able to pull the pork with a fork. First, drink some coffee and then make a simple mojo (marinade). Slice one large onion in rounds, mince 5 garlic cloves (I mash garlic in a mortar), 3/4 cup olive oil. In a skillet, cook at medium high temperature until onion and garlic turn translucent. Transfer loin to serving dish, (discard the wine that it was cooked with) breaking it in chunks with fork; pour mojo over pork loin and cover with aluminum foil. You will be eating pork for a week! How exciting! You can make infinite recipes with roasted pork, but I do not want to make you tired.
You can certainly make the pork any way that is easier for you.
Cuban Wrap
Ingredients: Yield: 4 Wraps
4 large plain wraps
1 cup white rice, cooked
2 cups black beans, cooked
1 lb pork loin, cooked
8 pieces sweet plantain, cooked
Directions:
Warm the above ingredients in the microwave, separately. On warmed wraps, equally, distribute the above ingredients . Cut as desired, in 2 or 4 pieces.
Enjoy!
4 large plain wraps
1 cup white rice, cooked
2 cups black beans, cooked
1 lb pork loin, cooked
8 pieces sweet plantain, cooked
Directions:
Warm the above ingredients in the microwave, separately. On warmed wraps, equally, distribute the above ingredients . Cut as desired, in 2 or 4 pieces.
Enjoy!
Is your husband a sports addict? Mine is, and now with the olympics going on, he records every single sport 24 hours a day. He'll probably be watching until Thanksgiving.
It's avocado and mango season and as I have mentioned previously, it's not unusual there is a bag outside my door, thanks to my lovely neighbors. Last night, I cooked Enchilado de Camarones (Shrimp in a special sauce.) This is one of my favorite savory dishes. You can serve them as an appetizer or main dish. The sauce is amazing and if your gluttonous self takes over, take a piece of bread and clean the pot!
Enchilado de Camarones (Shrimp In Sauce)
Ingredients: Yield: 2 Servings
1 lb shrimp, cleaned and deveined
1/4 cup olive oil
1 medium onion, diced
1 medium green bell pepper, diced
3 garlic cloves, minced
1 cup tomato sauce
1/4 cup fresh parsley
Small can red roasted pepper, including its juice
1/2 cup white wine
1 teaspoon white vinegar
1 bay leaf
Salt and pepper to taste
1 teaspoon worcestershire sauce
Directions:
In large skillet, heat olive oil, cook shrimp until it turns pink. Add onion, bell pepper, and garlic; cook for three minutes. Add remaining ingredients and combine well. Cook in medium heat for about 20 minutes or until shrimp is tender.
Delicious over white rice and while at it, have a Mojito.
Hello, my lovely friends! Getting ready for the long weekend?
Today, I wanted to write a little bit about roots; about who we are and where we come from. Yes, I love the show, Who Do You Think You Are.
I came to this lovely nation when I was eight years old, I was a third grader. At that time there weren't many hispanics. As a matter of fact, there was only one cuban boy in my third grade class and the rest were Irish, Italians, and Germans. It didn't take long before I learned the english language. My parents never learned to speak english fluently, so they took me everywhere as their translator. Try taking an eight year old to an insurance company and let him/her explain to an agent what type of policy you want. It's not easy, especially when the child thinks a policy has to do with the police.
So, I grew up speaking english to my friends and spanish at home. The fact of the matter is that I speak, think, and dream in english. The older I get, the more american I feel. I believe our national anthem is beautiful, and there is not a time that I hear it that I don't get teary eyed. This is my country and I am proud of it, but................. when I hear Celia Cruz singingQuimbara, the rhythm takes domain over my body and she reminds me who I am and where I come from. Celia Cruz was one of Cuba's greatest gifts to the world. A few times, I had the privilege of dancing to her music while she sang live. She was the epitome of life and AZUCAR was her trademark shout.
The parable of the story is that even if we tried, we can never forget where we came from or who we are. Y ahora, con ustedes, Celia Cruz!
Celia Cruz and Johnny Pacheco
It's only proper that today's recipe is Arroz Congri. A cuban signature side dish that compliments our tables any day, especially during the holidays. This exquisite recipe was given to me by my friend, Anny. Thank you, Anny!
Arroz Congri
Ingredients: Yield: 6 Servings
1 (12 ounce) package black beans
1/2 cup olive oil
3 cups parboiled rice (essential type of rice)
1 large onion, diced
1 large green bell pepper, diced
4 garlic cloves, minced
1/4 cup tomato sauce
1/2 cup dry cooking wine
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon cumin powder
2 bay leaves
2 tablespoons olive oil
4 bacon strips, cooked and crumbled for garnish (optional)
best for this recipe
Note: If unable to get this rice in your neck of the woods, it's ok, do not panic. Use for favorite long grain type.
Directions:
Rinse beans. In pressure cooker, cook beans in 9 cups water. Cook under pressure for 20 minutes. When safe, open pressure cooker and make sure beans are tender. Put aside. In large skillet, sauté onion, green bell pepper, and garlic until translucent. Add tomato sauce, salt, black pepper, cumin and dry cooking wine; cook for 5 minutes. Add beans only, to skillet, leaving liquid inside pressure cooker pot. Stir beans with onion mixture until well incorporated; cook for 4 minutes.
Note: If you have a rice cooker, magnificent. This is the time to transfer 1/2 bean mixture to rice cooker, add rice, 3 cups bean liquid, and bay leaves. Let the rice cooker do its job.
If you do not own a rice cooker, it's ok. Transfer bean mixture to a large dutch oven pan and follow instructions above. Let to a boil and reduce to low temperature, top with lid and cook until rice is tender, about 20-30 minutes. Add 2 tablespoons of olive oil and stir. Garnish with crumbled bacon, if desire.
Note: I you need to make more amount of rice, simply add same amount of bean liquid and salt and pepper to taste.
You will have some bean mixture left. Put contents in food processor and you a a great bean dip for an appetizer.
Buen Apetito, amigos!
Is your husband a sports addict? Mine is, and now with the olympics going on, he records every single sport 24 hours a day. He'll probably be watching until Thanksgiving.
It's avocado and mango season and as I have mentioned previously, it's not unusual there is a bag outside my door, thanks to my lovely neighbors. Last night, I cooked Enchilado de Camarones (Shrimp in a special sauce.) This is one of my favorite savory dishes. You can serve them as an appetizer or main dish. The sauce is amazing and if your gluttonous self takes over, take a piece of bread and clean the pot!
Enchilado de Camarones (Shrimp In Sauce)
Ingredients: Yield: 2 Servings
1 lb shrimp, cleaned and deveined
1/4 cup olive oil
1 medium onion, diced
1 medium green bell pepper, diced
3 garlic cloves, minced
1 cup tomato sauce
1/4 cup fresh parsley
Small can red roasted pepper, including its juice
1/2 cup white wine
1 teaspoon white vinegar
1 bay leaf
Salt and pepper to taste
1 teaspoon worcestershire sauce
Directions:
In large skillet, heat olive oil, cook shrimp until it turns pink. Add onion, bell pepper, and garlic; cook for three minutes. Add remaining ingredients and combine well. Cook in medium heat for about 20 minutes or until shrimp is tender.
Delicious over white rice and while at it, have a Mojito.
Today, I wanted to write a little bit about roots; about who we are and where we come from. Yes, I love the show, Who Do You Think You Are.
I came to this lovely nation when I was eight years old, I was a third grader. At that time there weren't many hispanics. As a matter of fact, there was only one cuban boy in my third grade class and the rest were Irish, Italians, and Germans. It didn't take long before I learned the english language. My parents never learned to speak english fluently, so they took me everywhere as their translator. Try taking an eight year old to an insurance company and let him/her explain to an agent what type of policy you want. It's not easy, especially when the child thinks a policy has to do with the police.
So, I grew up speaking english to my friends and spanish at home. The fact of the matter is that I speak, think, and dream in english. The older I get, the more american I feel. I believe our national anthem is beautiful, and there is not a time that I hear it that I don't get teary eyed. This is my country and I am proud of it, but................. when I hear Celia Cruz singingQuimbara, the rhythm takes domain over my body and she reminds me who I am and where I come from. Celia Cruz was one of Cuba's greatest gifts to the world. A few times, I had the privilege of dancing to her music while she sang live. She was the epitome of life and AZUCAR was her trademark shout.
The parable of the story is that even if we tried, we can never forget where we came from or who we are. Y ahora, con ustedes, Celia Cruz!
Celia Cruz and Johnny Pacheco
It's only proper that today's recipe is Arroz Congri. A cuban signature side dish that compliments our tables any day, especially during the holidays. This exquisite recipe was given to me by my friend, Anny. Thank you, Anny!
Arroz Congri
Ingredients: Yield: 6 Servings
1 (12 ounce) package black beans
1/2 cup olive oil
1 large onion, diced
1 large green bell pepper, diced
4 garlic cloves, minced
1/4 cup tomato sauce
1/2 cup dry cooking wine
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon cumin powder
2 bay leaves
2 tablespoons olive oil
4 bacon strips, cooked and crumbled for garnish (optional)
best for this recipe
Note: If unable to get this rice in your neck of the woods, it's ok, do not panic. Use for favorite long grain type.
Directions:
Rinse beans. In pressure cooker, cook beans in 9 cups water. Cook under pressure for 20 minutes. When safe, open pressure cooker and make sure beans are tender. Put aside. In large skillet, sauté onion, green bell pepper, and garlic until translucent. Add tomato sauce, salt, black pepper, cumin and dry cooking wine; cook for 5 minutes. Add beans only, to skillet, leaving liquid inside pressure cooker pot. Stir beans with onion mixture until well incorporated; cook for 4 minutes.
Note: If you have a rice cooker, magnificent. This is the time to transfer 1/2 bean mixture to rice cooker, add rice, 3 cups bean liquid, and bay leaves. Let the rice cooker do its job.
If you do not own a rice cooker, it's ok. Transfer bean mixture to a large dutch oven pan and follow instructions above. Let to a boil and reduce to low temperature, top with lid and cook until rice is tender, about 20-30 minutes. Add 2 tablespoons of olive oil and stir. Garnish with crumbled bacon, if desire.
Note: I you need to make more amount of rice, simply add same amount of bean liquid and salt and pepper to taste.
You will have some bean mixture left. Put contents in food processor and you a a great bean dip for an appetizer.
Buen Apetito, amigos!
Hello, dear friends. How are you, today? I am between la la land and reality. I am taking care of my grandchildren while my daughter is in the hospital with the new baby. So, should I say I am like a chicken without a head with an 8 year old and a 15 month old. Changing diapers, preparing lunch boxes, helping with homework, taking Katie to dancing photo shoots, preparing bottles, and listening to Nick Jr all day? Naah, I am ok! And I'll tell you a little secret, I love it. Here are pictures of Katie, last night. Notice the piece of paper on the side of my lovely fake plant. Katie keeps all her drawings for the baby on that tree.
You've seen in her apron, baking and now in flamenco gear. You know us, women, we wear many hats. I think this is an appropriate day for garbanzos fritos, yes, fried garbanzo beans. Delish.
Garbanzos Fritos (Fried Garbanzo Beans)
Ingredients: Yield: 8 Servings
2 (15.5 ounce) cans garbanzo beans in water, drained
1/3 cup olive oil
1 large onion, minced
1 medium green bell pepper, diced
3 garlic cloves
1/4 cup tomato sauce
1/2 cup dry cooking wine
2 spanish chorizos, cut as illustrated
1/4 teaspoon cumin
1/2 teaspoon salt (remember canned goods are salty, so be careful with salt)
1/4 teaspoon black pepper
1 bay leaf
Directions:
In large skillet, pour oil and over medium high heat, cook onion, green pepper, and garlic. When translucent, add tomato sauce and dry wine. Cook for about 3 minutes. Add garbanzo beans (not liquid) and stir until well combined. Add chorizo, cumin, salt, black pepper, and bay leaf. Stir to combine well. Lower heat a bit and lightly, press beans so they soften well. Cook for about 15 minutes. And you are done, my friend.
Enjoy over white rice.
Note: If left overs, put in food processor and serve as dip with pita chips.
Hi, dear friends.
Today, a latin american classic, arroz con pollo. What can I say about this delightful dish? That I grew up with it? That it's my mom's favorite? Somehow, writing about this has taken me back to when I was a very little girl in Cuba, maybe four years old. My paternal grandmother, Tina, had a tremendous back yard and there she kept many chickens. The chickens were free, running around everywhere and needless to say, every time she needed a chicken.... let's just say, there was no need to go and buy one. I remember she only fed them corn and these chickens laid delicious eggs, which were calledhuevos criollos.
Both of my grandmothers were very hard working women. My grandmother, Tina, lived in a farm when she was young; she cooked for all the men that worked the land. My grandmother, Mama Rosa, also cooked for many on a daily basis, and my mom would deliver the food in her bicycle. Now that I think about it, I take much after both my grandmothers and writing about this has made me teary eyed. So I just took off my glasses, wiped my tears, and sent them my love.
Arroz Con Pollo (Chicken & Rice)
Ingredients: Yield: 6 - 8 Servings
4 chicken breasts, boneless & skinless
1/3 cup olive oil
1 large onion, minced
1 large green bell pepper, minced
4 garlic cloves, chopped
1 chicken bouillon
1/2 teaspoon cumin
2 bay leaves
2 teaspoons salt
1/2 teaspoon black pepper
2 cups white dry cooking wine
1 cup tomato sauce
3 cups short grain rice
6 cups water
1 teaspoon saffron or bijol yellow food coloring
2 red roasted peppers
1/4 cup parsley
7 ounces beer, not dark
1 cup green peas, cooked
Directions:
Note: I make my arroz con pollo in a 16 cup capacity electric pressure cooker, but if you do not own one, it can be done in a large dutch oven pan. I love my pressure cooker, is made by Cuisinart.
Rinse and pat dry chicken breasts; cut them into strips. In pan, pour olive oil, sauté onion, bell pepper, and garlic until translucent. Add chicken strips and mix well with sautéed ingredients. Add bouillon, cumin, bay leaves, salt, black pepper, wine, and tomato sauce. Cook under pressure for 20 minutes. When pressure is gone and it's safe to open , stir cooked chicken and add, rice, water, food coloring, 1 roasted pepper cut in strips with its juice content, and parsley. Mix well. Close lid, cook under pressure for 20 minutes. Open when it's safe and add beer; stir well.
Use remaining roasted pepper and peas for garnishing.
Enjoy this arroz con pollo and enjoy life!
Thursday, April 5, 2012
Hello, dear friends. How are you, today? I am between la la land and reality. I am taking care of my grandchildren while my daughter is in the hospital with the new baby. So, should I say I am like a chicken without a head with an 8 year old and a 15 month old. Changing diapers, preparing lunch boxes, helping with homework, taking Katie to dancing photo shoots, preparing bottles, and listening to Nick Jr all day? Naah, I am ok! And I'll tell you a little secret, I love it. Here are pictures of Katie, last night. Notice the piece of paper on the side of my lovely fake plant. Katie keeps all her drawings for the baby on that tree.
You've seen in her apron, baking and now in flamenco gear. You know us, women, we wear many hats. I think this is an appropriate day for garbanzos fritos, yes, fried garbanzo beans. Delish.
Garbanzos Fritos (Fried Garbanzo Beans)
Ingredients: Yield: 8 Servings
2 (15.5 ounce) cans garbanzo beans in water, drained
1/3 cup olive oil
1 large onion, minced
1 medium green bell pepper, diced
3 garlic cloves
1/4 cup tomato sauce
1/2 cup dry cooking wine
2 spanish chorizos, cut as illustrated
1/4 teaspoon cumin
1/2 teaspoon salt (remember canned goods are salty, so be careful with salt)
1/4 teaspoon black pepper
1 bay leaf
Directions:
In large skillet, pour oil and over medium high heat, cook onion, green pepper, and garlic. When translucent, add tomato sauce and dry wine. Cook for about 3 minutes. Add garbanzo beans (not liquid) and stir until well combined. Add chorizo, cumin, salt, black pepper, and bay leaf. Stir to combine well. Lower heat a bit and lightly, press beans so they soften well. Cook for about 15 minutes. And you are done, my friend.
Enjoy over white rice.
Note: If left overs, put in food processor and serve as dip with pita chips.
Today, a latin american classic, arroz con pollo. What can I say about this delightful dish? That I grew up with it? That it's my mom's favorite? Somehow, writing about this has taken me back to when I was a very little girl in Cuba, maybe four years old. My paternal grandmother, Tina, had a tremendous back yard and there she kept many chickens. The chickens were free, running around everywhere and needless to say, every time she needed a chicken.... let's just say, there was no need to go and buy one. I remember she only fed them corn and these chickens laid delicious eggs, which were calledhuevos criollos.
Both of my grandmothers were very hard working women. My grandmother, Tina, lived in a farm when she was young; she cooked for all the men that worked the land. My grandmother, Mama Rosa, also cooked for many on a daily basis, and my mom would deliver the food in her bicycle. Now that I think about it, I take much after both my grandmothers and writing about this has made me teary eyed. So I just took off my glasses, wiped my tears, and sent them my love.
Arroz Con Pollo (Chicken & Rice)
Ingredients: Yield: 6 - 8 Servings
4 chicken breasts, boneless & skinless
1/3 cup olive oil
1 large onion, minced
1 large green bell pepper, minced
4 garlic cloves, chopped
1 chicken bouillon
1/2 teaspoon cumin2 bay leaves
2 teaspoons salt
1/2 teaspoon black pepper
2 cups white dry cooking wine
1 cup tomato sauce
3 cups short grain rice
6 cups water
1 teaspoon saffron or bijol yellow food coloring
2 red roasted peppers
1/4 cup parsley
7 ounces beer, not dark
1 cup green peas, cooked
Directions:
Note: I make my arroz con pollo in a 16 cup capacity electric pressure cooker, but if you do not own one, it can be done in a large dutch oven pan. I love my pressure cooker, is made by Cuisinart.
Rinse and pat dry chicken breasts; cut them into strips. In pan, pour olive oil, sauté onion, bell pepper, and garlic until translucent. Add chicken strips and mix well with sautéed ingredients. Add bouillon, cumin, bay leaves, salt, black pepper, wine, and tomato sauce. Cook under pressure for 20 minutes. When pressure is gone and it's safe to open , stir cooked chicken and add, rice, water, food coloring, 1 roasted pepper cut in strips with its juice content, and parsley. Mix well. Close lid, cook under pressure for 20 minutes. Open when it's safe and add beer; stir well.
Use remaining roasted pepper and peas for garnishing.
Enjoy this arroz con pollo and enjoy life!
Torrejas is a delicious dessert, which originates from Spain. Due to the spanish migration in Cuba, it became one of Cuba's signature desserts. To tell you that it's delicious, is an understatement. Some compare it to french toast; I can see the similarity, but the taste cannot be compared. Let's just say that if I was granted a last meal, torrejas would definitely be part of the menu. My bread of choice is challah, because it's egg based, therefore, absorbs the milk mixture more efficiently. Torrejas should be consumed cold, however, I can't wait and usually have my first one at room temperature.
Torrejas
Ingredients: Yield: 12 servings
1 challah bread
1 can evaporated milk
3 egg yolks
1 cup sugar
1/4 cup white wine
1 teaspoon vanilla extract
1 teaspoon cinnamon
4 eggs
1 cup vegetable oil
Syrup
Ingredients:
1 cup sugar
1 cup water
Rind of one lime
1/2 teaspoon vanilla extract
1 cinnamon stick
Directions: Start with syrup, that way it will be at room temperature at time of use. In a saucepan, add all ingredients, stir; bring to a boil for 5 minutes. Turn off heat and set aside.
Directions for torrejas:
Remove crust from bread and cut into 1 inch slices; set aside. In medium shallow bowl, whisk milk, yolks, sugar, wine, vanilla, and cinnamon. In separate bowl, beat 4 eggs; set aside.
1. Submerge bread slices into milk mixture
2. Submerge bread slices into beaten eggs
3. In a skillet, at medium high temperature, fry bread slices in oil ( a few at a time).
Have serving platter ready for fried torrejas as you make them. When all torrejas have been fried, add the syrup, and refrigerate for approximately three hours.
Disfruten!
Torrejas
Ingredients: Yield: 12 servings
1 challah bread
1 can evaporated milk
3 egg yolks
1 cup sugar
1/4 cup white wine
1 teaspoon vanilla extract
1 teaspoon cinnamon
4 eggs
1 cup vegetable oil
Syrup
Ingredients:
1 cup sugar
1 cup water
Rind of one lime
1/2 teaspoon vanilla extract
1 cinnamon stick
Directions: Start with syrup, that way it will be at room temperature at time of use. In a saucepan, add all ingredients, stir; bring to a boil for 5 minutes. Turn off heat and set aside.
Directions for torrejas:
Remove crust from bread and cut into 1 inch slices; set aside. In medium shallow bowl, whisk milk, yolks, sugar, wine, vanilla, and cinnamon. In separate bowl, beat 4 eggs; set aside.
1. Submerge bread slices into milk mixture
2. Submerge bread slices into beaten eggs
3. In a skillet, at medium high temperature, fry bread slices in oil ( a few at a time).
Have serving platter ready for fried torrejas as you make them. When all torrejas have been fried, add the syrup, and refrigerate for approximately three hours.
Disfruten!
Saturday, March 10, 2012
Frijoles Negros (Black Beans)
Many moons ago a very sweet lady gave me a recipe book as a wedding present. This book has been by my side for 32 years, it has taught me so much about cuban cousine. The book is titled Cocina Criolla by Nitza Villapol. I take great pride when I say that my black beans are my favorite ones, and all thanks to the sweet lady and Nitza Villapol. I know I must be generalizing, but I don't think I know a cuban person who does not like black beans. Black beans and rice is to cubans as pasta is to italians. And even the new generation, the one who don't even speak spanish (like my granddaughter) loves black beans and rice. I guess it's in the genes.
Frijoles Negros (Black Beans)
Adapation to Nitza Villapol
Ingredients: Yield: 8 servings
1 (10 ounce) pack black beans
9 cups water
2/3 cup olive oil
1 medium onion, diced
1 large green bell pepper, diced
4 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon dry oregano
1 bay leaf
2 tablespoons granulated sugar
2 tablespoons white vinegar
2 tablespoons dry white cooking wine
2 tablespoons olive oil
Directions:
Empty package of dry beans into pot of pressure cooker. Rinse beans with water and make sure all beans are nice and black. ( Buy a good brand like Goya or other name that you trust)
Pour 9 cups of water into pot of pressure cooker and cook beans for 20 minutes under pressure. Meanwhile, in a skillet heat 2/3 cup olive oil and sauté onion, bell pepper, and garlic, about 5 minutes; set aside.
When pressure cooker is safe to open, check that beans are tender. (drop a bean on cooktop or counter, if you hear it drop, the bean is not tender.)
With a mesh ladle remove all beans from pressure cooker (leaving liquid). Add beans to sauté mix and cook for about 4 minutes. See illustration below.
this process is essential
Add bean mixture to bean liquid inside pot and stir until well incorporated; turn heat to medium temperature without pressure lid. Add salt, black pepper, oregano, sugar, vinegar, dry wine, and olive oil; simmer uncovered for about 1 hour. Black beans should not be liquidity or pasty, it should be a medium consistency.
Serve with white rice
Buen Apetito
Frijoles Negros (Black Beans)
Adapation to Nitza Villapol
Ingredients: Yield: 8 servings
1 (10 ounce) pack black beans
9 cups water
2/3 cup olive oil
1 medium onion, diced
1 large green bell pepper, diced
4 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon dry oregano
1 bay leaf
2 tablespoons granulated sugar
2 tablespoons white vinegar
2 tablespoons dry white cooking wine
2 tablespoons olive oil
Directions:
Empty package of dry beans into pot of pressure cooker. Rinse beans with water and make sure all beans are nice and black. ( Buy a good brand like Goya or other name that you trust)
Pour 9 cups of water into pot of pressure cooker and cook beans for 20 minutes under pressure. Meanwhile, in a skillet heat 2/3 cup olive oil and sauté onion, bell pepper, and garlic, about 5 minutes; set aside.
When pressure cooker is safe to open, check that beans are tender. (drop a bean on cooktop or counter, if you hear it drop, the bean is not tender.)
this process is essential
Add bean mixture to bean liquid inside pot and stir until well incorporated; turn heat to medium temperature without pressure lid. Add salt, black pepper, oregano, sugar, vinegar, dry wine, and olive oil; simmer uncovered for about 1 hour. Black beans should not be liquidity or pasty, it should be a medium consistency.
Serve with white rice
Buen Apetito
Friday, March 9, 2012
Patatas Fritas
I dare you to only eat one! I have an anecdote about patatas fritas and now that I told you, I have to write about it, right? When I was a little girl I lived in Spain. Sometimes we think children do not appreciate places, but so many years have passed by and I remember everything so vividly. Spain is a beautiful country. It was there that I discovered different food, art, history, museums, and patatas fritas. Patatas fritas are potato chips, plain and simple, but not plain and simple in flavor. There were lots of patata vendors on the streets. They would fry the patatas right then and there at their stands. One day I was walking with my mom by Parque El Retiro and a patata vendor said to my mom,"Maja, (good looking) you look like a sack of patatas, but I would eat them all!" Well, let me just say that what today is an insult, back then, made us laugh all the way home. These patatas are delicious and is very difficult not to eat them while in the making. One thing I must tell you is that when frying patatas stay close to the pan, as they can burn easily. This is not the time to call your mother in law to complaint about your husband.
Patatas Fritas (Potato Chips)
Ingredients: Yield: Unpredictable
6 potatoes, peeled and thinly sliced (I sliced mine in the food processor with appropriate blade)
3 cups vegetable oil, approx.
1/4 cup fresh parley, chopped
salt to taste
Directions:
In medium skillet heat oil at medium high heat. Test oil before placing potatoes. Try with one; if it sizzles, it's ready. Fry them in small batches and place them on plate covered with paper towel to absorb grease. If patatas stick to each other, just separate with hands. When all patatas are fried, add salt, parsley and toss.
Patatas are excellent with beer, good with soda, and fair with water!
Enjoy
Patatas Fritas (Potato Chips)
Ingredients: Yield: Unpredictable
6 potatoes, peeled and thinly sliced (I sliced mine in the food processor with appropriate blade)
3 cups vegetable oil, approx.
1/4 cup fresh parley, chopped
salt to taste
Directions:
In medium skillet heat oil at medium high heat. Test oil before placing potatoes. Try with one; if it sizzles, it's ready. Fry them in small batches and place them on plate covered with paper towel to absorb grease. If patatas stick to each other, just separate with hands. When all patatas are fried, add salt, parsley and toss.
Patatas are excellent with beer, good with soda, and fair with water!
Enjoy
Thursday, February 23, 2012
Ropa Vieja (Shredded Flank Steak)
If I literally translate Ropa Vieja, you would probably not even look at the recipe, but I hope the image below will change your mind. Ropa Vieja, dish which originated in Spain means old clothes. The reason for the name is that originally this dish was made with left overs and later became flank steak in a special sauce. Due to the spanish migration in Cuba, it became a signature cuban dish. I guarantee this recipe will not disappoint you. Did I mention it's my son in law's favorite?
Ropa Vieja (Shredded Flank Steak)
Ingredients:
2 pounds flank steak, cooked
1/3 cup olive oil
1 medium onion, diced
1 medium green bell pepper, diced
3 garlic cloves, diced
8 ounces tomato sauce
1/2 teaspoon cumin powder
1/2 cup white dry wine
1 red roasted pimento pepper, diced
salt and pepper to taste
1 red roasted pimento, diced for garnish
Directions:
I usually cook my meat in a slow cooker the night before or in the pressure cooker. Use whatever method you prefer to cook the meat. Flank steak comes in one whole piece. If cooking in slow cooker do not cut the meat, leave it whole and just cook with enough water to cover . If using pressure cooker you may cut in half so it fits in properly. It is very important the the meat cooks until very tender, that way it can be shredded easily. When meat is cooked, take out of pan and let cool. Shred meat, add salt and pepper; set aside. Do not discard beef broth.
In large dutch oven pan, pour oil and cook onion, green bell pepper, and garlic over medium heat until tender, add tomato sauce, cumin, wine, and red roasted pimento pepper. Stir and cook sauce for 5 minutes, add shredded meat and incorporate well into sauce. If you desire sauce more liquidity, then add some of the broth by the tablespoon. Simmer covered for 20 minutes. Transfer to serving platter and garnish with red roasted pimento
Serve with white rice and avocado salad
Buen Apetito
Ingredients:
2 pounds flank steak, cooked
1/3 cup olive oil
1 medium onion, diced
1 medium green bell pepper, diced
3 garlic cloves, diced
8 ounces tomato sauce
1/2 teaspoon cumin powder
1/2 cup white dry wine
1 red roasted pimento pepper, diced
salt and pepper to taste
1 red roasted pimento, diced for garnish
Directions:
I usually cook my meat in a slow cooker the night before or in the pressure cooker. Use whatever method you prefer to cook the meat. Flank steak comes in one whole piece. If cooking in slow cooker do not cut the meat, leave it whole and just cook with enough water to cover . If using pressure cooker you may cut in half so it fits in properly. It is very important the the meat cooks until very tender, that way it can be shredded easily. When meat is cooked, take out of pan and let cool. Shred meat, add salt and pepper; set aside. Do not discard beef broth.
In large dutch oven pan, pour oil and cook onion, green bell pepper, and garlic over medium heat until tender, add tomato sauce, cumin, wine, and red roasted pimento pepper. Stir and cook sauce for 5 minutes, add shredded meat and incorporate well into sauce. If you desire sauce more liquidity, then add some of the broth by the tablespoon. Simmer covered for 20 minutes. Transfer to serving platter and garnish with red roasted pimento
Serve with white rice and avocado salad
Buen Apetito
Flan de Leche (Caramel Custard)
Yield: 8 servings
5 large eggs
1 14 ounce can condensed milk
1 12 ounce can evaporated milk
1 tablespoon vanilla extract
Caramel
1 cup granulated sugar
In a medium bowl beat eggs, add condensed milk, evaporated milk, and vanilla extract. This can be done by hand. Electric mixer not necessary. Set milk mixture aside.
Pour sugar in medium saucer and place on stove. Cook at medium temperature stirring with wooden spoon until sugar dissolves and gets an amber color. ( Be careful, it gets very hot and you don't want to get burned). Immediately transfer to mold where flan will be made. Pour milk mixture through a strainer and into caramel mold. Bake at 350 degrees for one hour in bain-marie . This process keeps a crust from forming on the outside of the custard before the interior is fully cooked. Place in refrigerator for at least 4 hours. To invert, simply pass a knife around rim of mold to separate. Place serving dish on top and slowly invert.
Enjoy! This is a wonderful dessert.
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