September 4th, 2010
O.k., you already know that I grew up in the Island of Puerto Rico. Well, sometimes I like to cook some of the dishes that remind me of La Isla del Encanto.
These dishes might or might not look the part, but they usually do taste pretty good. That was the case tonight.
I had 3 ripe plantains on my counter. To tell you the truth the ripe plantains are not my favorite; green ones are.
My brother, Jose, who lives in Puerto Rico loves to cook. He also has a passion for the weather. If you are his friend on Facebook you will definitely know the weather patterns in the Caribbean. So, it’s great that the weather and recipes are at my disposal.
This morning I saw the recipe for “piononos”. I thought, why not?
Piononos
3 ripe plantains
Vegetable oil for frying
1 cup of freshly grated Cheddar cheese
1/4 tsp salt
2 eggs
1 tablespoon flour
1 tablespoon water
Peel the plantains and cut them in 4 slices each. Easier said than done. I got 3 slices from each one. Maybe the plantains in Puerto Rico are bigger. I am not sure.
In a large frying pan heat oil and fry the plantains only until golden. That was not that bad.
Take out from oil and place on paper towels until they cool off and can be handled with your hands.
Form the plantain into a loose pinwheel and secure with a toothpick. That was tricky!! Either some were too ripe or some were not.
Stuff the cavity with the Cheddar Cheese. Please note that the recipe called for 2/3 of a cup of Cheddar Cheese but I ended using a cup and maybe even a bit more.
Whisk eggs with salt. Add water and flour and whisk a little bit more until it is all blended.
Pour over the stuffing and don’t worry I poured it all over the piononos.
Heat oil again and fry them, turning them once. They won’t fall apart because between the toothpicks and the egg mixture they are secured.
Take them out after a few minutes and place on paper towels to drain. Take the toothpick out.
Serve and enjoy.
 Piononos Made In Rehoboth Beach, Delaware To tell you the truth, they were really good.
Then, I started thinking, you know on the eastern side of the Island, by Luquillo Beach and also near El Yunque (rainforest) how could those women that work the “kioskos” make these piononos among all the other dishes they have to cook so fast? It took me longer than I thought.
Then, I have yet to hear any of my Puerto Rican friends say; Oh, I have been making piononos. Not one single one has ever told me they have made one. So, what am I doing here in Delaware making them for? I love to eat, that’s why and part of having a passion for cooking is not to complain about cooking. I will master the piononos and might even stuff them with crab meat. You will be the first to know.
My brother, Jose, is probably laughing his head off.
That’s my post tonight…..talk to you later….have a great evening….
August 30th, 2010
This unique event, the first one in Delaware will take place on Monday, September 6th, starting at 3:00 p.m. It will be held on the seaside grounds of the Historic Indian River Life Saving Station, located 3 miles south of Dewey Beach or 1 mile north of the Indian River Inlet on Rt. 1.
If you are not familiar with this historic site, then please check my post written on 8/29. All you have to do is scroll down to that date.
Chef Matt Haley is the Host and Chef for Outstanding in the Field (OITF).
This organization started in 1998. OITF travels the world to find exceptional chefs to showcase the local food culture and salute area farmers, growers, and fishermen.
Fish On, Betty’s Pure & Simple, Lupo di Mare, Bluecoast, Northeast Seafood Kitchen and Catch 54 are the restaurants that feature the farm-to-table concept. These restaurants have available local farmers’ products, and their proximity to Sussex Country farms and farm markets, make it so much easier.
And should I ask , what would be on the menu? The freshest the area can provide that day; maybe crab, rockfish, sweet corn, juicy tomatoes, peaches or locally raised beef. Each course is going to be paired with an appropriate wine. You will have to attend and see.
The price is $200 per person. To order tickets and for more information about Outstanding in the Field, please visit www.outstandinginthefield.com.
See you there….maybe, if I can get tickets….
August 30th, 2010
I have already written the other day how all my figs were ripening at once. You can’t keep up with them. I decided to invent the following recipe. I thought the pork loins came out great but do not do justice in the picture. The taste was sweet and tangy at the same time.
Pork Loin with Fresh Figs
1 package pork tenderloins (2 in a package)
Rub:
2 garlic cloves, pressed
1 tsp. pepper
1 tsp. Mrs. Dash onion and herb
1 tsp. Mrs. Dash Italian Medley
2 tablespoons or a bit more of olive oil
juice of one lime
Prick the pork loins and rub the seasonings all over. Place in refrigerator at least 1 hour but the longer you let it marinate the better.
Brown pork loins on a skillet on all sides and while doing so then prepare the rest.
7 figs, chopped
10 shallots, chopped
1/4 cup of caper berries, stems off and cut in 1/2
1/4 cup of White Balsamic Fig Infused Vinegar. I used Alessi and you can get it in the vinegar section of a good supermarket.
1 tablespoon olive oil
1/4 cup of Chutney. I used Crossed & Blackwell (any chutney)
1/2 teaspoon pepper
salt, optional
1 tblespoon chopped cilantro, optional
Take about 1/4 cup of the chopped figs, the vinegar, oil and chutney and process in the blender. After blending then set aside.
Line a cookie sheet with heavy foil, enough of it that you will be able to make a canopy over the pork loins.
After browning the pork loins place on the cookie sheet and arrange with the rest of the figs, shallots, caper berries, salt and pepper. Drizzle some or all of the blended figs/vinegar/chutney and sprinkle with cilantro, if so desired.
Bake at about 45 minutes to 1 hour in a pre-heated 350 degree oven.
Slice thin and make sure you put a couple of spoonfuls of the vegetables and juice on the sliced pork.
Serves 6.
Please note that I really do not use salt in my food so that’s why the Mrs. Dash is mentioned in the recipe. Fresh herbs and anything else you would like, would do just fine. I was just experimenting to see how the figs would do with the pork.
I decided that a Plantain Mash (Mofongo) would be good with it. The problem was that I had never made Mofongo. I decided to use my mortar and pestle. I would have to agree that if you do not have one, it would be hard to do in a bowl, not impossible, but hard.
The other problem I encountered with the mofongo recipe was that I thought it was a little dry. I need to experiment and see what else I can do to make it just right. Maybe someone from the Dominican Republic will give me a hint.
Plantain Mash (Mofongo)
3 green plantains
1 quart or 4 cups of water
1 tablespoon salt (optional) I put a tiny bit of salt.
2 large garlic cloves, peeled
1 tablespoon olive oil
1/2 lb. of pork crackling (Are you crazy? I don’t have that here. I used bacon.)
vegetable oil for frying
Best way to peel the plantains is cut the 2 ends and put in microwave, one at a time for 1 minute. Cut with knife lenthwise and peel.
Cut into 1 inch diagonal slices and soak for 15 mintues in salted water. Drain well.
Heat oil to boiling point and add the plantain slices. Fry for about 15 minutes or until golden but not browned. Drain on paper towels and reserve.
In a mortar (or heavy bowl), crush cloves well, add olive oil and mix. Remove from the mortar or bowl and reserve.
Crush in the mortar part of the fried plantain slices together with part of the bacon. Add some of the mixture of crushed garlic and olive oil and mix thoroughly. It is tricky, believe me.
You are supposed to shape into balls. I just let the shape of the mortar do it and turned it over. It was good, just a little dry; great taste, though.
Make them your own, that’s the pleasure of cooking!!
 My serving of Pork with Fresh Figs and a Plantain Mash (Mofongo)
P.S. “There is no love sincerer than the love of food.” george bernard shaw
Talk to you later….
August 26th, 2010
I remember the first time I tasted a fresh fig. Well, there is nothing better. Fig Newtons? No way, not even close. I instantly became a fan.
Purplish brown, greenish yellow, and deep burgundy; the colors that are so characteristic of fresh figs.
 My Fig Tree Their season? August through early Fall. If you have a fig tree like I do and all of a sudden there are so many of them ripening at the same time, then be sure to keep them in the refrigerator because they can spoil quickly.
There are so many recipes. I love just eating them off the tree. Added to salads, broiled with feta or mascarpone cheese on top, muffins, sauces, in ice cream, the possibilities are endless.
The following recipes are easy and delicious.
Fig Muffins
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs
1 1/2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup milk, divided
1 cup chopped fresh figs, divided
1/2 cup chopped pecans
Take 1/4 cup of the milk and 1/4 cup of the figs and blend together in the blender. It will be used when ingredients need to be added to the muffin mix.
Pre-heat oven to 350 degrees.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition
Combine flour, baking powder, cinnamon, and cloves; add to creamed mixture alternately with milk, stirring just until moistened.
Stir in the blended fig mixture, pecans and chopped figs.
Spoon muffin batter into greased and floured muffin pans, filling three quarters full.
Bake 18 minutes if you are using the mini-muffins or for 20 minutes for regular muffins.
They are best served warm. It will yield 40 mini-muffins or 20 regular muffins.
A Fig Cobbler
5 cups fresh figs, halved
2 tsps. lemon juice
3/4 cup sugar
3 tblsps. all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tablespoon butter or margarine
Cheddar pastry
Arrange figs evenly in a lightly greased 10 x 6 x 2 inch baking dish
Sprinkle with lemon juice
Combine sugar, flour, cinnamon, and nutmeg. Stir well, and sprinkle over figs.
Dot with butter.
Roll Cheddar Pastry out to 1/8 inch thickness on a lightly floured surface; cut into 10 x 1/2 inch strips.
Arrange in lattice fashion over the figs.
Trim edges.
Bake at 350 degrees for 40 to 45 minutes.
Cheddar Pastry:
1 cup all purpose flour
1/4 tsp salt
1/3 cup shortening
1/4 cup or 1 ounce shredded Cheddar cheese
2 tablespoons of cold water
Combine flour and salt; cut in shortening with pastry blender or fork until mixture resembles coarse meal.
Stir in cheese.
Sprinkle cold water, 1 tablespoon at a time, evenly on top.
Stir with a fork until dry ingredients are moistened.
Shape dough into a ball until ready to use.
Enjoy it and make it your own. Reduce sugar, if you want or use different flours for baking if you have a gluten allergy. Eliminate the nuts if you have that allergy, as well.
Talk to you later….
August 22nd, 2010
 Four wheels move the body. Two wheels move the soul. I decided to go to Lewes, Delaware, yesterday afternoon and meet my friend, Shelley. The coastal towns in Delaware are busy and crowded. Summer, as we know it, is coming to an end.
We were walking right in front of Cafe Azafran and behind Half Full when we stopped to gaze at the motorcyle, just parked there. The Indian Drifter.
 Never trade the thrills of living for the security of existence.  If you don't ride in the rain you don't ride. Two helmets and no riders around. But, look at it. It looked amazing. Beautiful and I am not a rider.
 Only a Biker knows why a dog sticks his head out a car window. As I started taking the pictures, the riders came out laughing. It was that laughter that got my attention. They were definitely having fun.
I did not know them. They allowed me to take their picture and they were from Milton, Delaware, just north of Lewes. Locals? Natives? Don’t know either.
 Young riders pick a destination and go...Old riders pick a direction and go. It was a couple enjoying their time together….priceless!!
August 13th, 2010
I cannot believe I have put so much thought into the superstition of Friday the 13th.
No nothing happened, in this unluckiest day on the calendar. Nothing was done that could have compromised my well being. Am I crazy?, I just actually took two airplanes. Other than the airport in Charlotte being packed, piercing screams from two of our younger passengers on US Airways Express; it was smooth landing.
I was a little worried about my suitcase. You know, this company is notorious for misplacing luggage on a non stop flight and I had changed planes. The luggage made it, as well.
Regarding this superstition, the New York times has quoted in the past that people “would no more buy or sell a share of stock today than they would walk under a ladder or kick a black cat out of their path”.
Millions of dollars are lost every Friday the 13th because people refuse to travel, purchase major items or even conduct business.
And listen to this. The dealiest associations with the number 13 are the facts that there are 13 stairs leading to the gallows; the blade in a guillotine fell from a height of 13 feet; and a hangman has 13 knots in a hangman’s noose. I knew you could use this information.
Otis Elevator Co., which is the world’s largest elevator manufacturer says that 90% of U.S. skyscrapers do away with floor #13.
And, Jack the Ripper and Charles Manson? Yes, 13 letters in their names.
To give you more info. than you would want, there are 13 witches in a coven.
But, do not worry because for 2010 Friday the 13th is only happening once.
The evening is almost over….talk to you tomorrow…about a better topic, I hope…
August 8th, 2010
Salads are perfect for this time of the year. I think this one is a winner but I do love Feta cheese, so maybe that’s why.
Summer Feta Salad
1 head romain lettuce, torn
1 large bunch parsley, stems removed
1 cucumber, sliced
1 (4.5 ounce) can pitted black olives, drained
1 tomato, quartered
4 ounces feta cheese
1/2 cup olive oil
1/4 cup white wine vinegar
1/8 cup lemon juice
pepper to taste
Toss together lettuce, parsley, cucumber, olives and tomatoes. Crumble feta cheese and add to lettuce; set aside.
Mix olive oil, vinegar and lemon juice together; toss, to taste, with the salad. You might not want to use it all, but I usually do.
Add fresh ground pepper to season and serve.
Serves 4.
As usual, with any recipe, just make it your own and enjoy….talk to you later…
July 30th, 2010
You better take your appetite and dancing shoes. This event is for the entire family. It is the 21st Annual Greek Festival sponsored by St. George Greek Orthodox Church. Tel 410-524-0900.
The Festival will take place: Friday and Saturday Noon until 11 p.m., Sunday Noon until 9 p.m. There is an admission fee. Location: Ocean City Convention Center located at 40th St. and the Bay.
Expertly prepared tradional Greek cuisine – mousaka, pastsitso, stuffed grape leaves, baklava; made by professional Yiayias (Greek Grand Mammas).
Food will be served all day starting at Noon. And, carry out is available, as well.
There will be vendors featuring original and reproduction art, jewelry and clothing. Raffle tickets available. Greek band after 5 p.m. Traditional dance performances by the Hellenics.
Sounds like a good time!!! I hope Harry and Linda are reading my blog today. Talk to you later…
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