21 de julio de 2017

garbanzos with smoked chorizo RECIPE FOR TODAY

Garbanzos & Chorizo

GArbanzos with smoked chorizo

  • 1 tbs olive oil
  • 3 smoked chorizo links
  • 1/2 a diced pepper
  • 1 diced medium onion
  • 2 cloves minced garlic
  • 1/4 cup of chopped cilantro
  • 1 Tbs of capers
  • 2 Tbs of white vinegar
  • 2 15oz cans of garbanzo beans
  • 1 cup tomato sauce
  • 1/2 cup of chicken stock
  • 3 roma tomatoes peeled, seeded and diced (or 1/2 cup of canned diced tomatoes)
Slice your chorizo into 1 inch slices.
Heat a deep 12 inch skillet with 1 Tbs of olive oil, over medium-high heat. When the oil is hot add the chorizo to the pan and let them brown on both sides. You may have to brown the chorizo in batches because you don’t want to crowd the pan.
Once the chorizo is brown and has released all of it’s juices, use a slotted spoon to transfer the chorizo to a plate; set aside.
Add onions, peppers and garlic to the pan. Add white vinegar and scarp all the brown bits on the bottom of the skillet. Saute onion mix until soft, about 5 to 7 minutes. Add the cilantro and capers to the onion mixture.  Mix everything together until well combined and saute an additional 2 to 3 minutes.
Drain and rinse 2 cans of garbanzo beans, add to skillet and stir. Add 1 cup of tomato sauce and about 1/2 a cup of chicken stock and diced tomatoes to the garbanzo beans. Mix every thing together until well combined. Raise the heat and bring to a boil. Once it has boiled lower the heat to a simmer. Cover and let simmer for 10 to 15 minutes.
Stir in the chorizo and let simmer another 10 minute
Serve warm over white rice and a slice of avocado.


Rinde para 6-8 porciones
1 lata de crema de coco de 15 onzas
2 tazas de agua
2/3 de taza de maicena (fécula de maíz)
1 ramita canela
3 clavitos de olor
1 pizca de sal

1. En un tazón, mezcla bien la crema de coco, el agua y las especias con la sal.
2. Pon esta mezcla en una olla a fuego mediano y cocina revolviendo constantemente hasta que hierva.
3. Retira las especias (canela y clavitos de olor).
4. Diluye la maicena en un poco de agua y añádela a la olla. Sigue cocinando, revolviendo constantemente, hasta que hierva y espese.
5. Retira del fuego y vierte la mezcla en un molde refractario.
6. Una vez que el tembleque haya cuajado, lo volteas sobre una bandeja y lo espolvoreas con canela en polvo.
7. Corta en cubos y sirve.

20 de julio de 2017

Tembleque from La Isla del Encanto RECIPE FOR TODAY

Makes 6-8 servings


1 can of 15-ounce coconut cream

2 cups water

2/3 cup cornstarch

1 cinnamon stick

3 little cloves

1 pinch of salt


1. In a bowl, mix well the coconut cream, water and spices with salt.

2. Put this mixture in a saucepan over medium heat and cook constantly stirring until it boils.

3. Remove the spices (cinnamon and cloves).

4. Dilute the cornstarch in a little water and add it to the pot. Continue cooking, stirring constantly, until it boils and thickens.

5. Remove from the heat and pour the mixture into a refractory mold.

6. Once the tembleque/ maja blanca has set, turn it on a tray and sprinkle with cinnamon powder.

7. Cut into cubes and serve.

Croquetas de Jamón RECIPE FOR TODAY

Croquetas de Jamón
This a very simple rendition of a fritter that can be embellished and seasoned in a million different ways. Perfect for tapas, I’m sure I’ll get more practice going into the holidays. Before frying, I heated the oil to 375 degrees, the standard temperature in most traditional recipes. Though they came out well, I think I may have had fewer eruptions if I’d lowered the heat slightly (closer to 365 degrees) which I’ll try the next time.
8 ounces cooking ham, cubed
1 tablespoon dijon mustard
3 tablespoons unsalted butter
1/4 cup unbleached, all-purpose flour, plus more for dusting
1 1/2 cups whole milk
Kosher salt and freshly ground pepper
Pinch of freshly ground nutmeg
2 large eggs, well beaten at room temperature
1 cup dried bread crumbs
Canola oil, for deep frying
Line a baking sheet with plastic wrap and set aside.
Combine ham and mustard in a food processor and pulse until it forms a smooth paste.
Melt the butter in a heavy saucepan over medium-low heat. Add the flour and cook, stirring constantly until well blended but not browned, about 2 minutes.  In the meantime, gently heat the milk to a gentle simmer but do not let it boil.  Gradually stir in the milk, whisking constantly until the sauce has thickened and is pulling away from the sides of the pan. Remove from heat. Add the pureed ham and mix until well combined.  Season with salt, pepper and nutmeg.
Pour the mixture onto the lined baking sheet using a rubber spatula to spread evenly.  Bring to room temperature then cover with plastic wrap and refrigerate until set, at least one hour.
Lay out 1/2 cup of flour, beaten eggs, and bread crumbs in separate mixing bowls.  Dust hands with flour and spoon the béchamel mixture into walnut sized pieces and roll into desired shape, about one tablespoon per croqueta.  One by one, roll the croquetas in flour, drop into the egg mixture with a fork or slotted spoon, then transfer to bread crumbs.  They should be completely coated in bread crumbs so they don’t leak when cooked.
Add about 3″ of oil to a large heavy skillet.  Heat over medium-high heat to 375°F (see header).  Working in batches, carefully add the croquetas.  Gently turn until brown on all sides, about 2 minutes.  Remove with a slotted spoon and drain on paper towels or re-purposed grocery paper bags. Serve immediately.
Makes 20-24 croquetas.

19 de julio de 2017

Plantain Lasagna aka Pastelón RECIPE FOR TODAY

Plantain Lasagna Plantain Lasagna

Plantain Lasagna aka Pastelón

Recipe type: Main
Cuisine: Spanish
Serves: 4-6
  • 3-4 Large ripe plantains
  • 1 medium onion, chopped
  • 1 red/ green bell pepper, chopped
  • 3 teaspoons minced garlic
  • 1-teaspoon cumin spice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (thyme)
  • ½ -1 teaspoon cayenne pepper
  • 2 tomatoes chopped or 1 cup tomato sauce
  • 1-pound ground beef/chicken
  • 1 16-ounces black beans drained and rinsed
  • ¼ cup sliced olives
  • 2 -3 green onion chopped
  • ¼-teaspoon ground coriander
  • ½-teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons water
  • 2 cup shredded cheese
  • 1 packet sazon or 1 tablespoon chicken bouillon
  • 2-3 Tablespoon parsley chopped
  • 2-3 large eggs
  1. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. You may either fry or bake the plantains. I prefer frying.
Frying Method
  1. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
  2. Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
  3. Use a slotted spoon, transfer the fried plantains and drain on paper towels.
Baking method
  1. Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning over slices, after 8 minutes for about 12- 20 minutes or till plantains turn slightly brown.
  2. Next add about 1-2 tablespoons of oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, sweat for about a minute.
  3. Then add bell pepper, tomato sauce, bring to a simmer, add ground meat, beans and cook for about 7-10 minutes, while stirring frequently to prevent burning burn add about broth or water as needed. Season
  4. with salt, chicken bouillon or sazon.
  5. Finally add olives , green onions and parsley, adjust for seasoning. Remove and set aside
  1. Spray a deep 8x8 pan with cooking spray or rub with butter/oil.
  2. Line the bottom of the baking pan with the fried plantain. Make sure there is no space between the plantains.
  3. Add enough of the beef mixture to make a layer, just like you would prepare lasagna. Alternate rows of plantains and meat until both are used up. Add cheese in between if desired
  4. In a mixing bowl, whisk the eggs and pour over the Pastelon. Making sure to cover the entire thing.
  5. Add cheese if desired, or only use cheese
  6. Bake at 350 degrees F for 25-30 minutes, or until all the egg has cooked through and the cheese are bubbly.
  7. Let it cool then serve warm

IMG_5971IMG_6810IMG_6780IMG_6784IMG_6790IMG_5982IMG_7090IMG_7106IMG_7119IMG_7128IMG_7651-2Plantain Lasagna

18 de julio de 2017


Papas Rellenas are a traditional Cuban delicacy. | Recipe from @whatagirleats


  • For the mashed potatoes, cold, firm potatoes are best. If you want to cut corners, most grocery stores have pre-made mashed potatoes in the refrigerated section.
  • Mashed Potatoes
  • 2 pound potatoes, about 4 large, peeled and cubed
  • 4 tablespoons unsalted butter
  • 2 egg yolks, lightly beaten, (reserve whites)
  • ¼ cup whole milk or cream
  • Salt and pepper to taste.
  • Breading
  • ¼ cup all-purpose flour
  • 1 cup bread crumbs
  • reserved egg whites, plus one whole egg, beaten

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  1. For the mashed potatoes
  2. Boil potatoes in salted water until fork tender, drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes.
  3. Assembling the Papas
  4. Using about ¼ cup stiff, cold mashed potatoes, form into a ball.
  5. Flatten ball and make a hollow.
  6. Put about 1 tablespoon picadillo inside indentation.
  7. Enclose meat in potatoes, forming into a ball. Place on baking sheet.
  8. Repeat with remaining potatoes and meat.
  9. Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours.
  10. Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1½ inches of oil. When oil is hot, carefully place 2 or 3 balls in pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to clean baking sheet lined with paper towels.
  11. Hold in warm oven until all papas are fried. Makes approximately 2 dozen, depending on the size.

17 de julio de 2017


Image may contain: food


Author: Bits of Umami
Serves: 2

2 Bone-In Pork Chops (about ¾"-1" thick)
2 tablespoons Olive Oil for searing
For Marinade
1 packet Goya Sazon seasoning
1 teaspoon Goya Adobo seasoning
¼ teaspoon Cumin
¼ teaspoon Oregano
¼ teaspoon Black Pepper
2 clove minced Garlic
¾ teaspoon Vinegar
¾ teaspoon of Italian Dressing
1 tablespoon Olive Oil

Combine all marinade ingredients in a large bowl and mix well
Place pork chops into bowl with marinade and massage marinade into them so that they are fully covered
Cover bowl and let marinate overnight in the refrigerator. If you can't marinate overnight - marinate for at least an hour
When ready to begin cooking remove from refrigerator and let sit out for about 20 minutes
Preheat oven to 400 degrees
Heat frying pan on medium heat and once heated add olive oil
Remove pork chops from marinade and dry them completely
Place pork chops in frying pan and sear for about 2-3 minutes per side. Do not move them while they're searing
Place pork chops onto baking sheet and put into oven to complete cooking (about 7 minutes)
Remove from oven and cover them for about 5 minutes
Serve and enjoy!