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…
August 5th, 2010
This is one of those recipes that is perfect for this time of the year. Dining al fresco? You bet. Just add a green salad, a glass of wine, atmosphere, a couple of friends and you have a winner.
Shrimp & Pasta Salad
1 lb. macaroni, cooked, drained and cooled
1 lb. medium shrimp, cooked and peeled
4 hard boiled eggs, chopped
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup pitted black olives, sliced or chopped
Dressing
1 cup mayonnaise – regular or low fat
1/2 cup chopped dill pickle
1 tsp. lemon juice
2 tsps. Worcestershire sauce
1 tbsp. Dijon mustard
2 tbsp. olive oil
1/2 cup ketchup
hot sauce – to taste
In a large bowl, combine first 6 ingredients. Mix well.
In another bowl, mix dressing ingredients. Pour over macaroni mixture, stir well and chill for several hours before serving.
Too easy right? It serves 8.
Note: This recipe can easily be adapted to be gluten free. Just replace the macaroni for gluten free ones and Emeril’s mustard is also gluten free.
Enjoy it and make it your own!!
Talk to you later…
July 29th, 2010
I love buying cookbooks. I read them like novels. And, I don’t discriminate; neighborhood cookbooks, different cuisines, fundraising and school ones.
The last time I was in Boulder I bought a couple of them. They looked easy and a little innovative.
One of them is called Amor y Tacos. In it the recipes are modern Mexican tacos, Margaritas and appetizers. The author? Deborah Schneider.
She combines the recipes of taqueros in roadside stalls in Baja with the ones in Tijuana.
My son decided yesterday, after I had cleaned the kitchen that he wanted to make some tacos. With this book in hand he decided on the Lemon-Garlic Chicken Taco with Mezcal.
The sauce in this recipe is spicy-lemon garlic flavor; almost like a variation of a Caribbean mojo sauce. The meat is to be tossed with all the great flavors of the marinade after it is cooked and not before.
Lemon-Garlic Chicken Taco with Mezcal
4 large boneless chicken thighs, with skin on
1 tsp. olive oil
Kosher salt
1 large clove garlic, peeled and finely minced
1 small serrano chile, minced
Fresh-ground black pepper
1/2 lemon
1/2 lime
1 1/2 tsp. mezcal or blanco tequila
2 tablespoons chopped cilantro
12 (4″) corn tortillas, warmed
Shredded lettuce
1 avocado, diced, sprinkled with a little salt
Pre-heat pan over medium heat. Toss the chicken thighs with the oil.
Starting with the skin side down, cook the thighs until the skin is very crisp. Turn and cook them until done.
Sprinkle the crisp with a little salt. (The chicken may be roasted, if you want, skin side up and uncovered, in a 375 degree oven until well done and golden crisp.)
When the chicken is cooked, slice it thinly or dice it. Place it in a bowl and toss it with the garlic and serrano chile, 1/2 tsp. salt, and a couple grinds of fresh pepper.
Squeeze the lime and lemon juice directly over the chicken, add the mezcal (or tequila), and stir in the cilantro.
Serve wrapped in the warm tortillas with lettuce and avocado.
Note: If you cannot find serrano chiles just substitute with a jalapeno, just like he did.
This recipe turned out delicious; it is spicy but the combination is great.
Note: Mezcal is made from agave throughout Mexico. The best ones taste strongly of alcohol.
I love enjoy seeing my children cook. Talk to you later….
Have a great day!!
July 15th, 2010
I have to give credit for this great recipe to Ina Garten, the Barefoot Contessa. The recipe is so easy and perfect for company, as well.
When I say “make it your own”, I do mean it. I usually change the recipes around. Sometimes to fit dietary needs in my family.
I have made this recipe gluten free, as well.
The original recipe called for linguine. The first thing I did was to used gluten free pasta. I also mixed a regular rice spaghetti and a spinach fettuccine. I wanted more color.
Then I changed the size of the shrimp. I thought the medium shrimp would work better than the large ones. I think it did.
So, here it goes.
Pasta with Shrimp Scampi
Vegetable oil
Kosher salt
1 1/2 lbs pasta (spinach fettucchine and rice spaghetti)
6 tablespoons (3/4 stick) unsalted butter
5 tablespoons of good olive oil
1 tablespoon of minced garlic (3 cloves), optional
1 1/2 lbs. medium shrimp, the easy peel
1/2 tsp. ground black pepper
1/2 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (4 lemons) (This makes the recipe.)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling water, add 1 tablespoon of salt and the pasta, and cook for 7 to 10 minutes, or according to package directions.
In another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic will burn easily and that would not be a good thing.
Add shrimp, 1 tsp. of salt (optional), and the pepper and saute until the shrimp have just turned pink. It will probably take 5 minutes or so, stirring often.
Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain it and then put it back in the pot.
Immediately add the shrimp and sauce, toss well, and serve.
Add a salad and your meal is ready!! Enjoy…
Talk to you later…
July 7th, 2010
It is so funny that it is so late at night and I am writing about Flan. I came late from Two Seas (tomorrow’s blog) in Dewey Beach and my Flan was ready. I had made it this afternoon. It is the perfect dessert for balmy evenings.
A Flan is like a custard, but at the same time it isn’t. It is more than that; it is a dessert that can be adapted to any occasion.
Let me tell you how I like it. First of all, just like with creme brulee, I want the original and most simple of the recipes. Forget flavors and enhancements. This dessert does not need all that.
The following recipe serves about 12 people. I cut it in half and it fit perfectly on my metal pie pan.
Flan de Leche ( Puerto Rican Baked Custard) Serves 12 (to adapt it just cut it in half; instead of 7 eggs, use 4). I also cut the sugar in half.
6 cups of milk (whole milk)
1 cup sugar
1/4 tsp salt
peel of fresh lime, rinsed
7 eggs
1 cup sugar (to caramelize the pan)
Combine the milk, sugar, salt and lime and bring rapidly to a boil. Reduce heat to moderate and cook for 15 minutes, stirring occasionally. Strain and allow to cool.
Pre-heat oven to 350 degrees.
Caramelize a round 9 x 3 1/2-inch aluminum pan without tube, by putting sugar in the pan; placing it in the oven until it turns to a light gold. Swirl the pan to coat bottom and sides with caramel. Set aside.
In a saucepan, blend egg yolks and whites with a rubber spatula. Mix milk gradually, and strain.
Pour strained mixture into the caramelized pan. Set pan in a large shallow baking pan containing about 1 inch or so of hot water. Bake 1 hour for the full recipe or a little bit over 1/2 hour for half of the recipe. It should be set and golden. You may insert a knife in the center and if it comes out clean, it definitely is ready. Then, remove pan from water bath.
Allow to cool and then cover and set in refrigerator. When ready to serve, turn custard onto a platter. This can get tricky so first run a knife around the edge of the pan to loosen it up.
As with any recipe, you do have, at times, to play with it and make it your own. Then, enjoy it.
If you want to make it more festive, you may add berries on the side.
Talk to you later….you know I will….
June 28th, 2010
I was in the mood for some comfort food. I think if you ask anyone from Puerto Rico they will probably tell you that they consider “tostones” their comfort food.
Off to Giant, our local supermaket, I went and they did have plantains. I needed them green for the “tostones”. I don’t think there is a translation for “tostones”.
Plantains are from the same family as the bananas. They are a starch and they do have less sugar than the bananas.
The easiest way to peel the plantains is by cutting the tips on each end. Then, place the plantains in the microwave for 1 minute. Make a slice with a knife, lengthwise, just on the skin and peel it back. Cut the plantains in one inch chunks and place them in a bowl of water with a teaspoon of salt. I like my “tostones” thin so that’s why I gave you that measurement.
Drain the plantains and in a deep fryer or deep frying pan put enough Canola oil to submerge the plantain chunks. Fry them until they are golden.
Place them to drain on paper towels. Yes, it is too bad that they need to be fried but I am telling you, that’s why they are so good.
The next step is to flaten them. All you need is waxed paper and a plate. Put one chunk at a time in between the wax paper and flaten it with a plate. Continue to do so until all pieces are flatened. Believe it or not, it really does not take long.
Back again into the frying pan. Fry them until they reach a very deep golden color. They will rise to the surface of the oil. Drain again on paper towels.
Some people just eat them as a side dish and others like them as a snack. Some put just butter on top and a bit of garlic powder and some, like me, make a Mojo.
Yes, the Mojo really came before the alcoholic Mojito. It is one of those sauces made in a Pilon (Mortar and Pestle), if you have one. If not, then improvise. Garlic and salt are the first condiments of my Mojo. Then mash with the pestle. Add about 3 tablespoons of olive oil, mixing everything in. Then add a small can of tomato sauce, the juice of a half a lime, cilantro to taste, pepper, and a dash of Tabasco or more. The measurements are not exact, as you can tell by the way I am writing. Some times I think it needs a little more lime, or maybe more cilantro so you will probably have to make this recipe your own.
The Mojo is a sauce used for a lot of dishes. I was making some shrimp with onion, peppers, olive oil, a little bit of butter. I just sauteed all the vegies and at the last minute the medium shrimp went in and cooked until nice and pink. I added some of that Mojo to give it a nice sauce.
I had gone to Tomato Sunshine and got really pretty tomatoes. Once summer starts giving us good tomatoes then I love to make mayonnaise. You wonder why? Well, it is homemade and delicious.
Homemade Mayonnaise
2 egg yolks
1/2 tsp. dry mustard
1/2 tsp. salt
1 1/2 cups salad oil
Aple Cider Vinegar
Dash of Worcestershire Sauce
Dash of Tabasco
In a small bowl put mustard, salt and egg yolks. Mix together with a mixer on low speed. Then add oil, 1 tsp. at a time a t first, mixing well after each addition. For the first 1/4 cup be sure to add only a little at a time.
As the mixture thickens, thin with 1 tsp. vinegar. Keep mixing with the mixer.
After 1/4 cup of oil, you may add the oil a little faster. The first additions of oil make the emulsion. If by any chance it separates during this time, take another egg yolk in another bowl and start over. After you get this well started, you can add the old separated mixture to it. I don’t think you will have any problems.
When mayonnaise is finished, add a dash of Worcestershire and a dash of Tabasco to taste.
Enjoy and make it your own.
Talk to you later…..as usual….
May 21st, 2010
After 13 years not being in the Isla del Encanto, I find myself going there again after 6 weeks. Is it the calling of the Island, or the reunion of the “Igualitos”? You are wondering what in the world are the “Igualitos”. Well, these are the friends I grew up with in Humacao, on the eastern side of the Island. They are truly the core of my friendships so long ago. I have not seen a lot of them in probably 35+ years.
The word “Igualito” means the same. I doubt it very much if we are the same; so many of us have gone through a lifetime of experiences. And, regarding appearances, well I am sure we have changed a lot, as well. It will be interesting.
What I have been finding out since I reunited last year with some of these friends, is how easily we have picked up again. It is like we saw each other just yesterday. Someone said, some time ago, well if I have not seen them in all those years, why bother? I don’t agree. The connection is always there. I don’t know if it is nostalgic or not, but I am really looking forward to it.
One of my favorite fruits in Puerto Rico is the local mango. I like the round ones; no fibers, just very meaty. Mangoes are one of the most extensively exploited fruits for food, juice, flavor, fragrance and color.
There is a very good recipe called Coconut French Toast with Mango. The recipe comes from a cookbook called Isabel’s Cantina and here it goes:
1 cup canned coconut milk
2 tablespoons sugar
4 large eggs
1 1/2 cups shredded sweetened dried coconut
6 thick slices of crusty bread
6 tablespoons unsalted butter
Maple Syrup
1 mango, peeled and sliced
1/2 pint raspberries
In a shallow bowl, whisk together the coconut milk, sugar and eggs.
Spread out the coconut on a plate. Dip the pieces of bread in the egg mixture and then dip in the coconut, amply coating the bread.
Melt the butter on a griddle or in a large skillet over medium-high heat. Place the slices of bread on the griddle and cook until the coconut is golden brown, about 4 minutes. Flip and cook until the other side is golden and the middle isn’t soft or soggy, about 4 minutes.
Serve hot, topped with Maple Syrup, mango slices and raspberries.
Serves 4 to 6 people.
Another Island favorite is the Plantain. They are used as a staple food. Plantains are very tropical and are firmer and lower in sugar content than dessert bananas.
They require cooking. Usually they are used either when green and therefore more starchy or overripe and sweet.
The following is another simple recipe from the same book above mentioned. This can be served as a side dish with any kind of meat.
Sweet Plantains
3 large ripe plantains
About 1 1/2 cups canola or peanut oil, for frying
Kosher Salt
This recipe calls for the ripest plantains on the market; yellow with black spots. They do not need to be soaked before cooking.
To peel the plantain, just cut off the ends of each one and then use a paring knife to peel the skin off in strips from top to bottom. Cut each plantain on the diagonal into 1/2 inch thick slices.
Por enough oil into a large deep-sided saute pan to come 1/2 inch up the sides, and heat over medium-high heat until small bubbles begin to form on the bottom of the pan.
Place half of the plantain slices in the hot oil and fry for about 1 minute before turning the slices over with tongs or a slotted sppon. Cook for about 1 1/2 minutes more, or until golden brown.
Transfer to a paper-towel-lined tray to drain.
Sprinkle with salt.
Repeat with the remaining plantain slices. Serve hot.
This recipe serves about 6 to 8 people.
Remember to be creative and make it your own.
Talk to you later…..
May 16th, 2010
It is that time of the year when I am getting into the spirit of the summer. Rehoboth and all the beaches are getting more crowded as the opening summer season will be arriving in the next couple of weeks.
I also start thinking of the casualness that makes living on the coast such a treat. The food, the attires, the overall frame of mind.
I am thinking of recipes that can be assembled in no time. The next ones, I think you will like:
Tarragon Chicken Salad
3 lbs. boneless chicken breasts
1 cup creme fraiche or heavy cream
1/2 cup dairy sour cream
1/2 cup mayonnaise
2 celery ribs cut in 1″ pencil strips
1/2 cup shelled walnut pieces
1 tbsp. dried tarragon
sald and fresh ground pepper
Place chicken in a single layer on a cookie sheet. Spread evenly with creme fraiche or heavy cream and bake at 350 degrees for 25 minutes. Remove from oven and cool.
Shred meat into bite size pieces and place in a bowl.
Whisk sour cream and mayonnaise together and pour over chicken.
Add celery, walnuts, tarragon, salt and pepper to taste. Toss well.
Refrigerate, covered, at least 4 hours. Taste and correct seasonings before serving.
Makes 4 to 6 servings.
Note: You may use 2 cups leftover chicken and halve rest of ingredients. Skip the first step, of course. I do prefer to bake the chicken for this recipe but I have been known to buy a rotisserie chicken in order to save time.
As usual, make it your own. If you are on a diet buy light sour cream. I also like the creme fraiche vs. the heavy cream on this recipe.
Creme Fraiche is a soured cream. It is thicker and less sour than sour cream. You might be able to find it in the grocery store but if not add a tablespoon of buttermilk to a cup of whipping cream and heat gently. Le it sit at room temperature for about 6 hours covered with plastic. Every couple of hours stir and taste. It should get thick and have a nutty flavor. But, if this is too much to do then just use the heavy cream mentioned above as a substitution.
Warm Spinach Salad
12 oz. baby spinach leaves (8 cups)
1 cup diced red onion
1/2 cup cider vinegar
1/3 cup water
1 tbsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. canola oil
8 slices bacon, diced
2 hard-boiled eggs, chopped
Place spinach and oinion in a large bowl and set aside. Combine vinegar, water, sugar, salt and pepper in a small bowl and stir until salt and sugar have completely dissolved. Set aside.
Heat oil in a large skillet over medium heat. Add bacon and cook, stirring frequently until browned, about 3 to 4 minutes. Stir in vinegar mixture and bring to a rapid boil.
Spoon the hot dressing over the spinach and onions in the large bowl. Toss for about 1 minute to slightly wilt the spinach.
To serve, spoon 2 cups of the salad onto each of 4 plates. Top each serving with half a shredded hard boiled egg.
Makes 4 servings.
Note: You may easily double this recipe. Add more bacon, more eggs, etc. Just make it your own. Enjoy!!
Talk to you later…
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