OOO-LA-LA!! CAREFUL IT'S ADDICTIVE
Chop ingredients in the food processor. Add the salt and the olive oil. You can then separate the contents in 4 or 6 bowls and freeze them till raady to use
Escabeche de Pescao - Pickled Fish
8 slices of fish (king fish)
Mix 2 cloves garlic (minced)
Pickled Seasoning Boil in medium heat until onions are tender. Remove from stove and let it cool. Add to the fish - refrigerate overnight. Tastes even better after 2 or 3 days of it being pickled
Beans
You can used red, pink, white or pinto beans. This recipes serves 4 -6 people
This marinade is what gives our meat the flavor that everyone loves. This amount will marinade 2-3 lbs. of meat. Increase the amount of ingredients for bigger cuts. Mix all ingredients - marinade meat at least 2 hrs - preferably overnight.
Shrimp Salad
12 Cooked Jumbo Shrimps Mix all ingredients together and let sit for 1 hr. Serve with baked or boiled potatoes or with rice
Serves 4-6 persons
Serves 4-6 people
2 cans Coconut Milk (Goya)
This recipe good for 4. 1/2 Chicken cut in pieces
2 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1 envelope sazon
1/4 C. flour
Cover each slice of fish with mix and fry in 1 C. oil. Drain on papertowel and set aside.
In deep dutch kettle pour
2 C. vegetable oil
1/2 C. olive oil
2 sliced onions
6 cloves of garlic (whole
4 bay leaves
1 tspn salt
about 15 peppercorns
1 TBSP sofrito
2 envelopes sazon
1 C white vinegar
1/2 lb. Beans
3 TB Sofrito
3/4 Can Tomato sauce
Salt to taste
1/8 tsp Oregano
1 TB olive oil
1 Potato cut in pieces
1/4 ham hock (optional)
Soak beans for at least 2 hrs. Wash them and boil them in 3 qts. fo water and salt to taste. If you want add ham and an onion. Boil till beans are tender. Meanwhile, in a medium skilled add the oil, the sofrito, oregano, salt, and tomato sauce and sautee for 5 mins. Add to the beans and add the cut-up potato. Cook till thickened. Serve with rice.
Salt to taste
2 clove garlic crushed
1 tsp oregano
1/8 tsp pepper (optional)
1/2 env. sazon
1/4 C. veg oil
1/8 C. vinegar
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1 sliced onion
1 sliced red pepper
1/2 env. sazon - goya
1/2 tsp salt
1/4 tsp pepper
1 crushed garlic clove
1/2 C. olive oil
2 tbsp vinegar
dash of sugar
Chicken and Rice
1 cut up chicken
4 tbsp sofrito
salt to taste
<1 can tomato sauce
<1 env. sazon with achiote
dash of oregano
1/4 c. veg. oil
2 c. rice
1 qt. water
In a Dutch Oven place oil and brown chicken. Add all the ingredients - sautee for 5 mins. Add 1 qt. water and boil for 10 mins at medium heat. Add rice. Make sure water covers rice; if need, add more. Let water evaporate and lower heat to low. Cook rice till tender. Serve with green salad. Oh lalalala excellent - you may also add beans on the side.
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Chicken Gumbo
Serves 6-8 people
Take 1 cut-up chicken - remove the skin.
1 tbsp olive oil
4 tbsp Sofrito
1 chicken bullion cube
Salt to taste
Oregano
4 qts of water
1 can tomato sauce
1 can roasted peppers
1 cup of rice
Sautee chicken in olive oil. Add the sofrito, salt, dash of oregano, tamatoe sauce, chicken bouillion and peppers. Sautee for 5 minutes more. Add the 4 qts of water and let it boil for a good 45 minutes. Add the rice and let it thicken... serve with bread... MMMMM excellent for a rainy or cold day.
Rice with Pigeon Peas
2 C rice
1 can Tomato Sauce
salt to taste
4 tbsp sofrito
1 lb. pork meat
1 env. sazon
1 C Pigeon Peas
1/4 C veg oil
2 roasted red peppers
oregano to taste
1 qt. water
Brown meat. Add rest of ingredients except rice and water. Sautee them for 5 mins. Add water and let cook for 10 mins. Add rice and more water if needed - water must cover rice. Cook until water evaporates in medium heat. Once water has evaporated lower to low heat and cook till rice is tender. Serve with green salad
Coconut Custard/Tembleque
2 cans Coconut Cream (Goya)
2 cans Carnation Milk
Sugar to taste
salt to taste
2 cups Corn Starch2 TBS vanilla, cinnamon to taste. Combine the Coconut Cream, Milks and Vanilla in large dutch oven and start heating at low heat. Take the cornstarch and mix with water until you reach a creamy consistency. Add slowly to milk and stir as you do... keep stirring until thickened. Pour into serving tray. Sprinkle the cinnamon over it. Make sure you stir it otherwise it will become lumpy.
Chicken Noodle Soup
2 Tablespoons of Sofrito
Salt to taste
Sazon
Chicken Broth
6 Cups of Water
3 Potatoes cut in pieces
1/2 bag of Fideos Noodles
1/2 Can of Vegetable Juice
Put all ingredients in a pot and boil for about 30 minutes or until chicken is cooked. Add the 1/2 can of vegetable juice and let it boil for about 30 minutes more. Add noodles and cook until noodles are cooked.
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Beef Noodle Soup is cooked exactly like the Chicken Noodle soup except you exchange the chicken for the cubed beef and you have to let it cook a bit longer until meat is tender before adding the noodles.
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You need to visit a spanish store and buy the vegetables.
Beef Noodle Soup
Beef & Vegetable Stew
4 Yautias
6 green bananas
1 bag frozen Yuca
1/3# Calabaza (pumpkin)
3 Potatoes
2 green plaintains
1 small name
1 Onion
1 Pepper
5 leaves cilantro
1# cut-up beef
1/4# cut-up cooking ham
Sazon
Salt
3 cloves garlic
8 Cups of Water
1/2 Can Vegetable Soup
Boil the meat and hame with the onion, pepper, cilantro and garlic. Add the salt and sazon. Let it boil about 1 hr or until meat is tender. Peel the vegetables and cut in small pieces and add them to the water along with the 1/2 can of vegetable soup. Let it boil and you will notice that as the vegetable cook, the water thickens. Serve with a side dish of white rice.
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