February 14th, 2016
This winter in order to get guaranteed warm weather you better go way south, past Florida…..needless to say, my friends, Jody, Cindi and I took off for La Isla del Encanto, otherwise known as Puerto Rico. I think the best time to go to Puerto Rico is February. The temperatures? 77 degrees to about 84 degrees. I cannot believe that on my last day there I was complaining that it was too hot. Well, that stopped me on my tracks when arriving in Baltimore it was a mere 34 degrees. Brrrrrr!!!
My friends had not been there. I told them that the airport could be a little hectic. Guess what? It made a liar out of me. Smooth arriving and picking up the luggage. It early evening, and after a little wine on Ashford Avenue in the Condado section of San Juan we took off for some Puerto Rican fare.
Ashford Avenue is a tourist destination. Oceanfront hotels and a great avenue to do some shopping, exercising or hitting some of the hotels for a little nightcap or some gambling.
We decided to stop at Orozco’s Restaurant at 1126 Ashford Ave. Tel. 787-721-7669. This little restaurant has surprised me on other visits. Even though is in a tourist area, the food is true Puerto Rican. It is small and cozy. You can sit street side or go inside. Latin music is always playing.
A little Sangria for us….it was the first of many Sangrias on the island.
We ordered some Corn Fritters or Sorullos de Maiz. Every restaurant has them. They are served with a sweet sauce. They are stuffed with a little bit of cheese. I was trying to have my friends get a taste of “comida criolla”.
Plantains are a staple of the Puerto Rican cooking. They are used like a potato. You get it in different ways…..tostones (fried plantains) or Mofongo. The traditional Mofongo is shaped in a mortar, adding bacon crumblings, garlic, and broth until mashed to the right consistency. Then it would be turned over on a plate and served with broth on the side. The purists still like it that way like my cousin, Sonia, who was with us through the whole week.
Through the years as innovative chefs in the island learned that the Mofongo could be stuffed…..a new way of serving started. You can get it stuffed with lobster, crab, beef, pork, you name it. We ordered the one stuffed with beef.
Another walk after our meal completed our first evening in Condado.
August 22nd, 2011
I had to laugh. I got an e-mail from the Delray Beach Green Market. This market is the one I visit when in Delray Beach, Florida. Just like the markets in Delaware, it is that time of the morning when you can stroll and get fresh baked goods, produce, and flowers, while sipping your coffee. Great way to start the day, by the way.
I laughed because it said that in August, in South Florida, the mangoes are falling off the trees. Ha ha. Here, in Delaware, I found that Giant was having a sale; 4 for $5.00. I bought them. Why not? I love mangoes, probably as much as I love ice cream.
Growing up in Puerto Rico I remember sitting with a bag of mangoes and just diving into them; peeling them with my teeth; eating that sweet flesh. I am not kidding, no knife was needed. Some of the mangoes had fibers and some of them were just perfectly round.
If you do want to know how to eat a mango without getting messy, then go to You Tube and on the search put How to Eat a Mango. There is an informative video for you to check out. Still, in my book, you need to get messy!!
In a perfect world I would love to pick them directly from the tree. But, since beggars can’t be choosey, then a grocery store is probably the best bet on my neck of the woods.
Mangoes are native of India and are the most cultivated fruit of the tropical world. Full of vitamins, as well.
The Fresh Mango Salsa is one of those that you can add a little bit of this or a little bit of that. You want a little more of a kick? Then, add more jalapeno. Don’t like the cilantro? Well, then you know what to do, but it does add so much.
The Mango Salsa is very versatile; on fish, pork, hamburgers, salads, omelettes, corn chips, or you can do like I did and top corn fritters with it.
Mango Salsa
1 mango, peeled, chopped
1/4 cup finely chopped red bell pepper
2 green onions, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno, chopped (I used canned jalapeno wheels; chopped)
2 tablespoons lime juice
1 tablespoon lemon juice
Mix all ingredients in a medium bowl. Cover and allow the salsa to rest at least 30 minutes before serving. It is really good. I love the combinations of the jalapeno, mango and cilantro along with the citrus flavors of the lime and lemon juices.
Corn Fritters
When I first came to Baltimore in 1976 someone introduced me to a place in Maryland that used to serve Whiskey Sours with a basket of corn fritters. I always remember that and as I made them, my thoughts went back to those times long ago.
There are so many recipes for corn fritters. I have to use gluten free flour so I decided to use Pamela’s Baking & Pancake Mix. This mix is for waffles, cookies, crepes, muffins, and more. When I saw that it said “and more”, I made the corn fritters using:
1 cup of Pamela’s Mix
1 large egg
1/4 cup milk
1 tablespoon sugar
1 can corn, drained
You want the mixture to be nice and thick in order to drop them by the spoonfuls in hot oil.
Fry them until they achieve a nice golden brown color. Careful not to burn. Place on paper towels to drain. Then, just serve them like I did; with the Mango Salsa. Could be an appetizer, a tapa, or a side dish.
Corn fritters go well with ham or poultry. But, they are delicious with maple syrup, butter or jelly.
Traditional Corn Fritter Recipe
1 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 (20 ounce) can cream-style corn
1/2 cup canned corn, drained
1 egg, slightly beaten
Sift dry ingredients.
Combine corn and egg. Stir corn and egg mixture into sifted dry ingredients until just blended.
Drop batter by tablespoons into hot oil. Fry for a few minutes, turning once during frying. Drain on paper towels.
Note: Since we have an abundance of corn in the summer, using fresh corn is the way to go. In a hurry? Use canned corn.
Enjoy and make it your own!!…Talk to you later…
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