June 7th, 2010
Living at the beach means that in the summer you are definitely going to have guests at any given moment. It’s just the way it is.
So, entertaining with casual elegance and never losing your mind is something I am trying to master.
The following recipe is one that I think you are going to really like. I have not thought about it in some time but it is one of those that you can keep in the freezer and have it ready when friends arrive.
Spinach Balls
2 10 oz. pkgs. frozen chopped spinach, thawed and squeezed dry
2 cups herb stuffing mix
1 cup firmly packed freshly grated Parmesan cheese (5 oz. wedge)
1/2 cup butter, melted
4 small green onions, finely chopped
3 eggs
dash of nutmeg
mustard sauce – (recipe follows)
Combine all ingredients, except sauce, in a large bowl and mix well. Shape into 1″ balls. Cover and refrigerate or freeze until ready to bake.
Pre-heat oven to 350 degrees.
Set balls on ungreased baking sheet and bake until golden brown, about 15 minutes. Serve with mustard sauce.
Mustard Sauce
1/2 cup dry mustard
1/2 cup white wine
1/4 cup sugar
1 egg yolk
Combine mustard and vinegar in small bown. Cover and let stand 4 hours at room temperature.
And, with a nice glass of wine…..hmm great!!
Note: The painted glass is from TaDa, 18 North Main St., Berlin, Maryland, 21811, Tel. 410-641-4430. I wrote about TaDa on 10/27/09. If you would like to see it, please click on the month of October, on the left hand side of this blog and scroll down to the date.
April 14th, 2010
I grew up on the eastern side of the island of Puerto Rico; specifically in the town of Humacao. This is also the home of the “granitos”. People come from all over the island to buy them. They have always been homemade and they are composed of fried rice flour with cheese in its center. It is more like a snack food to be accompanied by a good cup of Puerto Rican coffee.
From the town of Humacao, the beaches were about 20 minutes away. One stretch of beach near Humacao was Punta Santiago. The mountains meet the sea on this amazing coastline. This beach has both volcanic black sand and coral white sand, as well.
I found that Punta Santiago still looks the same. I was so glad. The small church of Nuestra Senora del Carmen, who is the Patron of Fishermen and whose official Feast Day is July 16th, stands beautifully maintained. I got married in that small church.
Punta Santiago might not be for everyone but I remember it with fond memories. Every time we would want to go an eat at the beach; we always meant Punta Santiago.
Off of Punta Santiago there is a small island. I loved to watch it from the beach, but you can take canoes and small boats around it. The island is called Monkey Island. Its official name is Cayo Santiago. About 1,200 Rhesus monkeys are the only inhabitants. They are the offspring of an original group of monkeys imported from India that were used for scientific research in 1938.
Monkey Island is run by the University of P.R.’s Caribbean Primate Research Center, the National Institute of Health, and Harvard University. The monkeys’ behavior, demographics, genetics and physiological changes are being studied. Definitely, the island is not open to the public; best viewing is from a kayak.
From that same spot on the beach, also in front of Daniel Seafood Restaurant, you can see at a distance the islands of Vieques and Culebra.
Daniel is one of the few seafood restaurants in Punta Santiago. The telephone is 787-852-1784. I wanted to get some salmorejo de jueyes which is the dish prepared with stewed land crabs. I also wanted to get the pastelillos de chapin, which are like turnovers filled with a seasoned shredded fish called “chapin”. They also fill these turnovers with land crab and lobster. Another “antojito” was the homemade hot sauce.
The restaurant is so casual. I would not call it a chinchorro since chinchorros are smaller local eateries. I went right to their terrace overlooking Monkey Island and Vieques and Culebra. The smell of the ocean was great. Not like in Delray Beach, which I love or in the beautiful beaches of Delaware and Maryland. The smell is distinct; only from a Caribbean Island.
It was so much fun just watching them make the turnovers and taking the lobsters out. The ever present hammocks of the Caribbean were there tempting me, but I am sure Sonia would have thought I was crazy. We had so many important things still to do for the remaining of that day.
Memories on that Friday, day and night…later…
Information for this post was taken from www.puertoricodaytrips.com/monkey-island/ and www.puertorico.com/beaches/punta-santiago/
April 14th, 2010
No, we did not take La Lancha de Catano, (ferry) from San Juan to the town of Catano. Many years ago, taking La Lancha, was a novelty; probably to take a tour of the Bacardi Distillery; to sample Puerto Rican rum. I did that too. So, if you want to learn about the rum manufacturing industry in the island and the Caribbean, this might be a good place to start. Afterall, it is one of the largest rum manufacturers in the world.
Last Saturday, we drove to Catano. I did not dare to blink because I might have missed it. It was busy because a new “politico” was going to make a speech in the afternoon.
I was so pleasantly surprised to see the promenade along the San Juan Bay, where La Lancha launches. It was really nice; clean, good landscaping and kept up. Several monuments and sculptures will be found on this promenade, as well, including the Monument to Taino (Indian) Culture.
Just for information for anyone that does not know where Catano is, and that maybe on their next trip to PR might want to do something different, I will have to tell you more about this town.
Catano is located on the northern coast of Puerto Rico. My friends that go to Rincon, well, this might be a little bit of a trip for you. Catano is also part of the San Juan Metropolitan Area.
One of the first physicians that arrived in Puerto Rico during its colonization was Hernando de Catano. Part of his payment, upon accepting his position, was a piece of land across the San Juan islet. From then on, Catano was known by its owner’s name.
In the middle of the 19th century, Catano became one of the most prosperous “barrios” of Bayamon. They were trying to separate themselves from Bayamon all the time. Finally this happened in 1893 and Catano became a municipality called “Hato de Palmas de Catano”; shortened to Catano. It is the smallest municipality in Puerto Rico.
Catano has its own Flag and its own Coat of Arms. It also has several “apodos” or nicknames; “La Antesala de la Capital” (the Foyer of the Capital) because of its location across the Bay from San Juan.
Back to Don Tello; it really was the reason why I had been taken to Catano. I told you before, Puerto Ricans take their eating seriously. Don Tello is located at Avenida Las Nereidas #36, across from the ferry terminal. The telephone is 787-721-5000. Its website, www.dontellorestaurant.com. They are open Tuesdays through Saturdays from 11 a.m. and on Sundays from 12 until 8 p.m. The specialty? Typical Puerto Rican food, of course.
Don Tello came from the town of Utuado with his wife, Louisa and 13 children. Again, I keep saying; Yikes! But, his real passion was the instrument called the “Cuatro”. The Cuatro is unique to Puerto Rico, smaller than a guitar with a violin shape. It is carved from solid blocks of Laurel woods. Originally, it only had 4 strings, but later changed to 5 sets of double strings.
One of the most attractive features on anyone is a smile. Don Tello’s waiters definitely had that smile and friendly disposition. A good sign.
Sonia, Mr. P. and I sat there, outdoors for quite some time. I had to be outdoors. The breeze, the palm trees, the sunshine, the conversation, and the view, all complemented that moment.
Some of the drinks made with rum were Passion which had Bacardi Apple, Passion & Guava Mix. Another was called Catano Vice which had Bacardi Select with Island Oasis Pina Colada & Strawberry. Mojitos are everywhere, so one with Bacardi Rum was also on the menu. The Rum Island Ice Tea had Bacardi Limon, Razz, Coco and Big Apple with Sour, coke and splash of cranberry.
We had appetizers of Sorullos de Maiz, which are corn sticks, mini alcapurrias, which are made with plantains and need to be fried, pastelillos, which are turnovers, croquettes, queso frito which is fried cheese (local), and fried beef.
 Carne Frita and Tostones (plantains) We left Catano pretty much satisfied and to La Plaza del Mercado in Rio Piedras, just for me to see all the little restaurants surrounding it. So much info. for my blogs, so little time, though.
That was it….We were saving for a big paella that evening…
Note: Information for this blog was taken from http://wikipedia.org/wiki/Cata%C3%B1o,_Puerto_Rico
February 11th, 2010
Comcast was here even though they could not promise me anything this morning. I was so nice; not upset or frustrated that they decided to make my stop the last one of their route. They really looked tired.
I have pictures of the different storms we have had but, you know what? I am finished with the snow. It is getting old. I am looking forward to an Easter Pet Parade in Delray, green grass, clear beaches, the awakening of Spring and Summer. So, the following pictures are a reminder of better days to come:
 Dog Days of Summer  Spring!!  Fresh Seeds  Easter!!  Figs Growing!!  Paradise Island  Puerto Rico  Nantucket  Pacific Highway, California  Malibu, California  Captiva, Florida - The whitest sand  Beautiful Rehoboth Beach
The perfect pairings with Spring and Summer could be:
Rum Collins
2 ounces white Puerto Rican rum
1 fresh lime, halved
1 tsp. sugar
Soda Water
Squeeze half a lime and drop into a highball glass. Add and dissolve sugar.
Add ice cubes and rum.
Stir and fill with soda water.
Rum Martini
2 ounces white Puerto Rican Rum
Dash of dry vermouth (to taste)
1 fresh lime peel
small white onion or stuffed olive
In a cocktail shaker, stir rum and vermouth with ice and pour.
Add twist of lime peel and onion or olive.
This can also be served on-the-rocks.
Rum Sour
1 1/2 ounces dark Puerto Rican rum
1 ounce fresh lime juice
1 tsp. sugar
Orange slice
Maraschino cherry
In a cocktail shaker, shake rum, lime juice and sugar with ice cubes.
Strain into sour glass and garnish with orange slice and cherry.
Cruzan Swizzle
1 bottle (4/5 quart) St. Croix rum
4 ounces fresh lime juice
1/4 cup (4 tablespoons) sugar
1/2 tsp. Angostura bitters
3 cups crushed ice
Pour all ingredients in a large pitcher and mix well with swizzle stick, until pitcher frosts.
Serve, unstrained, in a tall glass
It serves 6.
Note: Dark Puerto Rican rum can be used instead of St. Croix rum.
A Salsa Cruda should carry you over until dinner:
Salsa Cruda
1/2 large garlic clove
1 large jalapeno pepper
1/4 medium onion
1/4 cup of cilantro leaves, chopped
1 1/4 cups unpeeled ripe tomatoes, chopped
1 tablespoon fresh lime juice
1/4 tsp. sugar
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup black beans
Peel garlic and chop. Cut pepper in half and remove seeds and ribs, then chop.
Peel onion and also cut into small pieces.
Mix all ingredients. Serve at room temperature or if made ahead, just place in the refrigerator.
Note: You can also chop the vegetables in a food processor.
It will make about 2 cups. Serve it with your favorite chips, on top of a baked potato, over a salad, add chopped avocados. Really, whatever makes you happy.
Remember to enjoy it and make it your own.
See you soon…..
January 8th, 2010
You know they are coming. Whether you have invited them or not, those foodies will be showing up to watch their favorite teams. I will be watching the Ravens.
You need to be prepared. It will be a cold week-end ahead. So, here is a little bit of help, just in case friends are coming to your house.
Black Bean Salsa
2 (15 oz.) cans black beans, rinsed and drained
1 (17 oz.) can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 purple onion, chopped
1/4 cup chopped fresh cilantro
3-4 tbsps. fresh lime juice
2 tbsps. olive oil
1 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
Mix together all ingredients and refrigerate. Very good with corn chips. And so versatile that you can put it on eggs or baked potatoes.
Note: This recipe is gluten free. Read labels of canned goods.
Oyster Broccoli Chowder
3 cups milk
2 (11 oz.) cans condensed cheddar cheese soup
1 (10 oz.) pkg. frozen chopped broccoli
1 cup frozen loose-packed hash brown potatoes
1 small onion, chopped
1 pint shucked oysters or two oz. cans whole oysters
In a 3 quart saucepan, combine milk and soup.
Stir in broccoli, potatoes, and onion. Cook, stirring occasionally, over medium heat until bubbly, breaking up broccoli with fork until thawed. Simmer, covered for 10 minutes.
Remove from heat; cool. Cover and chill.
At serving time, reheat soup. In a saucepan place the fresh undrained oysters; cook over medium heat until edges curl.
Add to broccoli mixture; heat through.
Note: If using canned oysters, just add undrained oysters directly to soup and heat through.
Macaroni & Cheese Salad
1 (16 oz) pkg. Rotelle large shells
1 1/2 lbs. sharp cheddar cheese, cut into small squares
1 pkg. radishes
2 medium green peppers
1 1/2 cups mayonnaise
2/3 cups milk
3/4 tsp. salt (optional)
1/2 tsp. cracked pepper
Sugar to taste
Cook macaroni, drain and set aside.
Cut cheese, radishes and green peppers to bite size pieces.
Mix mayonnaise, milk, salt, pepper and sugar together.
Combine everything together and serve at room temperature or chill.
Note: Just add a tsp. of sugar first, then taste it and adjust.
To make this recipe gluten free you will need to get gluten free pasta.You will only be able to get the small shells. Buy the block of cheddar cheese and shred it yourself. Hellman’s mayonnaise is gluten free.
Shrimp Cakes
4 cups chopped cooked shrimp
2 cups mashed potatoes
2 tsps. dry mustard
1 tsp. Worcestershire sauce
2 tsps. Old Bay Seasoning
4 tbsps. chopped parsley
1 1/2 cups shredded potatoes
Mix first 6 ingredients; cover and chill.
Form into patties then coat with shredded potatoes.
Pan fry until golden on both sides.
Makes 8 cakes.
Note: To save time you can buy the frozen shredded potatoes. Make sure you chop the shrimp in very small pieces. If you decide to serve them as an entree then just add a salad. But, you can make them smaller and serve them as an appetizer. Have a little bit of tartar sauce for dipping.
To make this recipe gluten free you should shred your own potatoes and instead of tartar sauce you can just dip the cakes in Emeril’s mustards.
If you really have a large crowd, then you can try this recipe. Just let me know how it comes out.
Elephant Stew
1 medium size elephant
2 rabbits, optional
Lots of brown gravy
Salt and Pepper to taste
Cut elephant into small bite size pieces. This will take approximately 2 months.
Add enough brown gravy to cover. Cook over a kerosene fire for about 4 weeks at 465 degrees.
This will serve approximately 3,800 people.
If more are expected, the 2 rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
I just want to make sure you are reading the blog….
Make them your own and talk to you later…
December 17th, 2009
We managed to get together again Tuesday evening. It was so nice of Donna to open her home to us. We all brought appetizers to eat and some wine as well. It really turned out so well because some of us had not seen each other in a long time and we were able to catch up in a comfortable setting instead of a restaurant.
The topics of conversation were varied and interesting. It was an all women’s soiree, what can I say?
Donna’s house was fully decorated for the Holidays. I love the traditional colors and her house had all those beautiful reds and greens; so pretty and festive this time of the year.
I decided to make an Asian Noodle Salad that has been pretty popular for some time. The recipe was given to me a long time ago by Mary Jo. I used to make it a lot but then I took a break from it. I thought that for our get together it would be the perfect dish since it is easy to assemble and it is served at room temperature. So, here it goes:
Asian Noodle Salad
1 lb. fresh or dried Asian wheat noodles. I used regular thin spaghetti.
8 ounces snow peas cut on the diagonal into rectangles
1 cup finely chopped green onions, including some green tops
1 cup coarsely chopped unsalted dry roasted peanuts
1/2 cup chopped fresh cilantro (optional)
1 cup chopped poached chicken breast, roasted duck, or cooked shrimp (optional)
Asian-Style Vinaigrette:
1/3 cup rice wine vinegar
1/4 cup soy sauce (I use reduced sodium soy sauce)
1 tablespoon minced fresh ginger root
1 teaspoon minced or pressed garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup cooking oil, using equal parts sesame oil, vegetable oil and hot chili oil
In a bowl or covered jar, combine rice wine vinegar, soy sauce, ginger, garlic, salt and pepper. Whisk or shake well to blend. Add the oils and, again, whisk or shake until emulsified. Use immediately or let stand at room temperature for as long as overnight.
In a large pot, bring water to a rapid boil; drop in noodles and stir. Cook, stirring frequently until barely tender and still quite firm to the bite. About 1 minute for fresh noodles or 5 to 8 minutes for dried. Do not overcook. Drain; rinse quickly under cold running water and drain again.
Transfer the noodles to a large bowl; add about half of the vinaigrette and toss well. Cool to room temperature, stirring occasionally to keep noodles from sticking together.
Bring water in a large saucepan to a boil. Add the snow peas and cook until tender-crisp, about 1 minute. Drain, then plunge into ice water to hald cooking and preserve color. Drain well.
Add the snow peas, green onions, peanuts, and cilantro. Then add chicken, duck or shrimp, if desired, and remaining vinaigrette to the noodles and toss gently but thoroughly.
Serve at room temperature.
This recipe will serve approximately 10 people as a salad course and about 6 for a light main course. It is the perfect entree to take to someone’s house, just like I did.
Note: To make this recipe a day ahead, omit snow peas, onions and peanuts when tossing. Cover and refrigerate. Bring to room temperature; add snow peas, onions and peanuts. Toss and serve.
I would like to mention that you may be able to make this recipe gluten free by using rice noodles or any other gluten free noodle and wheat free soy sauce. You will also have to make sure that the peanuts do not contain any wheat.
So, enjoy it and make it your own….See you later….
November 26th, 2009
I love the smell of the turkey cooking in the home on Thanksgiving Day. I also like to have a gray and cooler day. I have tried different ways of cooking turkeys and bought the organic ones, the free range ones, the different brand ones but one of my favorites has been the turducken.
I have also have bought the turducken from a few companies but my best one has been from a company called the Cajun Grocer, from LaFayette, LA. Their website is www.cajungrocer.com. Besides being delicious, it is also a conversation piece.
A turducken is a semiboneless turkey stuffed with a deboned chicken, stuffed with a deboned duckbreast. In between each bird a Cajun dressing is placed to create 6 layers of stuffing. Different varieties of dressings are available.
As you sliced the turkey, you will get a taste of all the different birds.
Its funny when you start thinking what to do with the turkey leftovers. Sometimes I really don’t have that much leftover; maybe for one more meal. But, if you do have leftovers, here are a few recipes that you might enjoy.
Quick Curried Turkey
3 cups hot cooked white rice
1 medium green pepper
1 medium red pepper
4 cups turkey, either chopped or shredded
1 tblsp. ground curry powder
2 tsps. cornstarch
1/2 tsp. ground ginger
1/4 tsp. salt
1 garlic clove, pressed
1 can (14 ounces) light coconut milk
1 can (24 ounces) pineapple chunks in juice, drained
2 tblsps. chopped cilantro leaves
Chopped peanuts or toasted coconut
Prepare rice according to directions.
Cut peppers. In a bowl, combine curry powder, cornstarch, ginger and salt; mix well. Add turkey and toss to coat evenly.
Heat a 12 inch skillet over medium heat until hot. Lightly spray pan with nonstick cooking spray. Add turkey and garlic. Cook and stir about 5 minutes. Remove f rom skillet.
Add peppers and cook for a couple of minutes. Stir in coconut milk, pineapple and turkey and bring to a boil. Reduce heat and simmer over low heat about 10 to 15 minutes or until sauce thickens. Add cilantro and mix gently.
Serve over the rice. Sprinkle with the peanuts or toasted coconut or both.
Note: To toast the coconut, just spread it on a cookie sheet and put it in a 350 degree oven and keep watching it because it will toast before you know it.
If you do not have enough turkey, you can substitute chicken. If the turkey or chicken is raw then add more minutes to the cooking on the skillet.
Serves 4.
Sweet ‘n’ Sour Turkey Sloppy Joes
1 tbsp. olive oil
1/2 red pepper, finely diced.
3 scallions, chopped
2 garlic cloves, sliced (optional)
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
4 cups turkey, shredded or finely chopped
1 can (8ounces) tomato sauce
1/2 cup bottled barbecue sauce
2 tblsps. sugar
4 hamburger buns or soft rolls
In a medium size skillet heat oil over medium heat. Add red pepper, scallions, garlic, Italian seasoning and pepper. Cook for about 4 minutes or so.
Add turkey and cook until well heated.
Stir tomato sauce, barbecue sauce and sugar. Simmer about 3 or 4 minutes until slightly thickened.
Remove from heat and spoon into hamburger buns or rolls.
Note: If you don’t want to have the rolls then serve it with tortilla chips as a dipping/salsa sauce.
Serves 4 with rolls and a few more if used as a dipping sauce.
Note: The above recipes can easily be adjusted to be gluten free.
Have a Great Day!! Happy Thanksgiving or Feliz Dia de Accion de Gracias!!
November 22nd, 2009
When I was growing up in Puerto Rico, mojo was a side sauce for dipping sorullitos de maiz, which are like a hush puppy with cheese inside, fried plantains, and chicharrones de pollo, which are fried chicken pieces. You could really put mojo on anything, including fish, grilled chicken or meat.
A basic mojo is made of garlic, herbs, olive oil and lemon juice. But, believe me, there are plenty of variations.
I hope you enjoy the following recipe:
Shrimp with Cilantro Garlic Mojo
2 cups fresh cilantro, chopped
4 garlic cloves, chopped
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
2 lbs. medium size shrimp (frozen, cleaned and easy to peel)
1/4 cup green onions, chopped, some of the green part included
4 ounces tomato sauce
1 Tbs. butter
1 Tbs. olive oil
Put the first 4 ingredients in a blender. Push pulse until it has the consistency of pesto sauce. Set aside or if not using right away, put in the refrigerator.
Peel shrimp. In a frying pan, preferably non-stick, put butter and olive oil to heat on medium. Add the green onions and then the shrimp and stir fry them for about 4 to 5 minutes.
Add the tomato sauce, Worcestershire sauce, and the mojo sauce and heat them up for another 4 minutes or so. You want them hot but make sure you don’t over cook them.
That’s it!!!
You can serve them over rice, angel hair noodles or wrap them in a flour tortilla, burrito style.
Serves 4 for an entree or 8 for an appetizer or tapas.
Remember to make the recipes your own so if you feel you need more lemon or more tomato sauce or less garlic, please go for it and enjoy.
See you soon…
|
2 Comments