Hello!

Happy New Year 2013!

My resolution for this year was to be vegan for a month.  Well the truth...only lasted 8 days.  New resolution, add more vegetables to my omnivore diet.

I have been out for a while, but I am back.  I have a few recipes from last year to post within the next few days.

For now, just a few tips.

The spices in Puerto Rican cuisine that I use more often:
adobo, garlic powder, ground oregano, cumin powder, ground cilantro, dry bay leaf, dry cloves, Spanish paprika.

Other must have spices:
Italian seasoning, dry rosemary, red pepper flakes, ginger

A kitchen staple:
sofrito - This can be used in practically any meal.  It contains mostly green peppers, sweet peppers, onions, garlic, cilantro.  All you do is with the food processor grind it into a pesto consistency.  Store in the fridge if using within a week or freeze for longer storage.  When cooking a meal this will be your base.  Just sauté in a little oil  and add other ingredients as you normally would.  It just adds pizzaz to your meals!  I don't have a recipe, just eye ball ingredients according to taste.

Adding tomato paste to a regular jar of spaghetti and seasoning to your taste, brings a jar sauce to life.  I start with my sofrito as a base or just use aromatics like carrots, celery and onions small diced.  Sauté in olive oil, then add the tomato paste with a bit of water to dilute, then add your sauce, salt and pepper, you might want to add Italian seasoning, basil...or whatever your palate wants...simmer for 15-20 minutes.  Always check your seasoning, you might want to add a pinch of sugar to cut the tomato acidity.

Everyone cooks different.  So with that said, you can follow the same recipe but the outcome might be different.  It all depends on the pots, your oven/stove temperature (they always differ), the ingredients...my best advice, experiment and observe the process of how an ingredient becomes a meal.

Hasta pronto!

Maddy

Cuban Sandwich and Plantain Chips



Sandwich Cubano con Platanutre

 I think my favorite memories of growing up in Puerto Rico were the trips to el Pueblo.  Not for shopping, but for eating.  The mouth-watering smells of food. Yum, Yum.... I remember our trips to la Panaderia del Pueblo, the freshly baked bread, the sweets and those goey cheesy hot sandwiches.  Bread, cheese and ham heated using a flat press; somewhat like the panini press but without the ridges.  Esos olores y sabores son inconparables.  My challenge today is to make a Cuban sandwich. 

I am using Cuban bread, for us Puerto Ricans we know this bread as Pan de Agua...freshly baked!

A traditional Cuban sandwich does not contain mustard, mayonnaise, lettuce, tomatoes or any other sauce.  I am adding just a bit of mustard on mine.

Then come the pickles...as little or as much as you like....it's all about balance.

Next...the pork.  Instead of using the traditional roasted pork (pernil asado) I was short on time so I decided to go with pork loin riblet instead.  See below for recipe.

Ham slices....I heated the ham slices a bit to bring up the flavor.  Traditional ham to use is jamon bolo...which is sweeter than the regular ham.  I used cold cut ham sold at the closest deli.

Make it cheesy...swiss cheese.

One rule to follow is even proportion of pork, ham and cheese.  The different flavors need to be in harmony, not overpower each other.

Now is time for the press, o la plancha caliente.

This is the funniest part, I do not own a panini press...I am using my griddle and pressing down with a plate.  All you need is a flat surface pressing down...use a pan, a plate, a brick wrapped in aluminum foil or whatever gets the job done...Improvise:)

And a few zizzling minutes later, your sandwich is done.



For my plantain chips:

1 plantain thinly sliced.  Pan fry over medium high heat until golden brown.  Drain.  Season with garlic powder.

For my pork:

1 lb pork loin riblet

2 T olive oil

3 garlic cloves

juice of 1/2 orange

juice of 1/2 lemon

2 T ground oregano

salt and pepper to taste

2 t garlic powder

Procedure:

1.  Rub the garlic over the meat.  This gives it a special flavor.

2. Mix all your dry ingredients.  Rub over meat.

3.  Drizzle the oil over your meat.

4.  Let it marinate for at least 30 minutes.

5.  Bake at 400 degrees F for the first 30 minutes, covered.  Use the orange and lemon juice for basting the meat.

6. After the first 30 minutes, reduce the temperature to 350-300 F.  Cook until done, approximately 1 - 1 1/2 hours.

Bone comes right off.

This was one of the best sandwiches I ever made.  My boyfriend seems to agree.  Too bad there are no left overs.

There is no greater satisfaction than seeing someone enjoy your cooking.  Love what you do.  Do what you love.

Buen provecho,
MJ

Grilled Lemon Chicken with Savory Polenta and Roasted Asparagus

This dish is an inspiration of a great school day...all the dishes we created in the Nutrition class came out smelling and tasting so good.  I decided to recreate and mix some of the recipes.

Roasted asparagus taste soooo good, my take on a savory polenta with fresh tomatoes and onions salsa, and a lemon-y grilled chicken breast....can you say  UMMM GOOD!

For my recipes today, I used sofrito.  Sofrito is the base for most Puerto Rican dishes.  It involves blending garlic, cilantro, recao, green peppers, spanish peppers, sweet peppers, onions, sometimes tomatoes into a puree.  Other ingredients might be used depending on the person making it. 

For these recipes my sofrito includes cilantro, onions and green peppers.



Polenta ingredients:



Savory Polenta (6-8 servings)

3 cups water, separated

1 c yellow corn meal

1/4 t salt

1 T butter

2 t chopped cilantro, green peppers, onion (sofrito)

1/2 c cheddar cheese, shredded

1. Combine 1 c of water with salt in a small pot, mix well.

2.  Place pot on stove-top, medium heat.  Add 2 c boiling water.  Stirring frequently.

3.  When cornmeal starts to thicken, add sofrito.

4.  Continue stirring for 10-15 minutes until desired consistency is achieved.  The last minutes of cooking, add butter and cheese.

When you are ready to serve, top with tomato salsa.  Recipe follows:



Cooked polenta





Salsa ingredients:



Tomato Salsa (Yield:  about 1 cup)

3 oz tomatoes, chopped (I used cherry tomatoes, cut in half.)

1 oz red onion, diced

1 T white or red wine vinegar

1/2 t salt

1/2 - 1 chopped jalapeno (depending on level of heat you like)

pinch of cayenne pepper

1 t sofrito

This is simple, combine all ingredients.



Marinade mix and chicken breast



Chicken Marinade

the juice of 1 lemon

2 t sofrito

1 garlic, minced

2 t onion, minced

1 t sazon

1/2 t black pepper

1 whole chicken breast, (cut into 3 pieces)

1.  Combine all ingredients, add chicken breast and marinade for at least 30 minutes.

2.  You can either bake the chicken or use a grill to cook it.  About 15 minutes per side on the grill.



Cover and refrigerate until ready to use



Roasted Asparagus

Asparagus

olive oil

salt & pepper to taste

Drizzle the asparagus with olive oil, sprinkle with salt and pepper, and roast for 15 minutes on a 375 degree oven.

Now put it all together and enjoy! All the flavors compliment each other, think of Mexican-Italian flavors with a Puerto Rican twist...LOVE it...Fusion in the kitchen...

Buen provecho,

MJ



Arepas de Coco Rellenas de Guayaba y Queso Crema

Arepas or Corn Fritters

Filling:  Guava and Cream Cheese

For those of you who never had an "arepa", these delicious finger food are corn cakes made of pre-cooked corn flour, salt and water.  You can be adventerous and add flavors to the batter and fill the inside with whatever curves your appetite.  You can also make them plain and split open "sandwich style".

Honestly speaking, I have never made arepas in my life.  My mom was the one always cooking this heaven sent delicias.  We had all types of Puerto Rican fritters:  pastelillos, empanadas, papas rellenas, tortas fritas, bacalaitos, arepas....  Ha, another blog idea just popped in my head...Traditional Island Fritters.....

Arepas are simple, easy to make and a staple in the South American and Caribbean cuisine.  If you are only making the standard version, all you need is a bag of pre-cooked white corn meal, salt and water.  I am using Masarepa from Goya.  I decided to make coconut arepas.  I am craving the flavors of guava paste and cream cheese together.  Here are my ingredients:

As per package instructions:

2 c Masarepa

1 t salt

3 c warm water

butter for grilling

My additional ingredients:

1/4 c sweetened shredded coconut

1/2 T brown sugar

1/2 c half and half (by adding this I reduced the amount of water to 2.5 c)

6 thin slices o guava paste

6 thin slices of cream cheese

(Besides the guava/cream cheese filling, I also used shredded mozarella to fill the arepas.  I got 10 arepas total.)

Procedure:

1.  Combine all dry ingredients (corn meal, salt coconut, sugar).

2.  Add liquids and mix until well combined.  Let the dough rest for 5-15 minutes.

3.  Now you are ready to make the arepas.  Trying for 4" round and about 1/2" thick size (as per package instructions).  This is how it was done:



Create a golf size ball.  Hint:  use plastic wrap to avoid sticking.



Flatten with your palm until you get the size you want.



Place filling in the middle.



Then use another flatten ball to cover the top.  Hint:  I rolled the ball in my hands, then flattened it large enough to cover my filling.  Then using the plastic wrap I extended the corners to cover the bottom one.  Used the side of my hand (cupping) to round the corners.

4.  Spread some butter on the griddle and cook until browned.  About 5 minutes or so on each side.

5.  Then, you must sit down, relax and enjoy them...

If you want a stronger coconut flavor add more coconut or use coconut milk instead of water/milk.

These are yummy...my griddle is heating up as I am typing....

Buen apetito.  Que las disfruten.

MJ

Penne Pasta with Tomatoes and Bacon

This recipe was a tweak from Chef Michael Symon's recipe in The Chew aired 8/10/12 (http://beta.abc.go.com/shows/the-chew/recipes/Bacon-Corn-Cavatelli-Michael-Symon).  I just wanted to feel like an iron chef. 

As I watched the show and witness his mouth-watering recipe I wanted to create my own.

Tweak....Tweak....Tweak-ing I must.....

...I switched from Cavatelli pasta to Penne Rigate.
...I omited the corn...not by choice...but completely forgot about my corn in the freezer...
...Omitted the parsley...there was no parsley at home...but decided on using dried Italian seasoning...A+
...Added garlic, scallions and asparagus to the ingredient list....THINK Healthy!


This recipe can easily serve 3-4.  Cooks in 30 minutes.

Ingredients:

-half a box  penne pasta                                -5 slices of bacon
-half a pint of sweet cherry tomatoes             -1 T butter
-half of 1 scallion                                           -mixed Italian grated cheese
-1T olive oil                                                   -6 asparagus spears

OK...so this is the procedure I followed:

1.  Cook pasta for 8-10 minutes.  This is less time as directed in the box.  Save a cup of the pasta water to later add to pasta pan.  This adds flavor back into the pasta, and the starch in the water helps with thickening of the final dish.
2. Cut tomatoes in half lengthwise, chopped garlic, asparagus and scallions.
3.  You can really omit the bacon or substitute for something else.  Chop the bacon and then cook it to a crisp in a medium size sauce pan.  Once your bacon is crispy, transfer the bacon to a separate container.  Remove the extra fat from the sauce pan.
4.  Using the same sauce pan, add the butter and the olive oil and your vegetables.  Sautee for about 2 minutes.
5.  Add the bacon and the pasta.  Sprinkle the Italian dressing, some cheese and add the pasta water.  Cook for an additional 5 minutes at low heat, just for the pasta to absorb all the liquid.

Well that's all the cooking for this week.  I need to go back to my books and study...
For now...take some time to know your kitchen equipment.  Create art in the kitchen.

Rub a belly!!!