Complete Culinary Book by Maria Isabel- Sample

My Puerto Rico REC IPE S

C UL I N A RY

B OOK

BY: CHEF MAIRA ISABEL

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My Puerto Rico BY: CHEF MAIRA ISABEL

ORLANDO, FLORIDA

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To Julienne, For choosing me as your mom, what an honor this is for D E D I C AT I O N P A G E

me, and for showing me what true love is all about.

To mama & Reynaldo, For believing in me 100 percent, even when I didn’n, for not letting me give up and for loving me so much.

To the thee of you, Los amo more than words can say!

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Table of Contents

W E L C O M E A N D E N J OY

WHY DONT WE C E L E B R AT E ?

DID YOU KNOW?

Appetizers for Every Occasion,

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Sides, Sauces, Soups &Salads

43

Key Facts About Puerto Rico

W H AT I S T H AT ? ? ?

“TE LA COMISTE”

A list with Pictures of Our Ingredients Main Courses

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¡ H AY P A R T Y !

WHERE TO BUY OUR PRODUCTS

Drinks 93

WE’LL SEE YOU SOON

UNTIL NEXT TIME Desserts 103

NUMBER OF SERVES

P R E P A R AT I O N TIME

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TYPE OF DISH

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CHEF MAIRA ISABEL

LE TTER FROM THE AUTHOR

W H AT I S “ M Y P U E R T O R I C O ”

I was born and raised on an island blessed by God, no doubt. When He created paradise, He was really creating Puerto Rico. Where else in the world do you have 300 miles of pristine beaches with an average temperature of 80 degrees year round?

He also gave us El Yunque, the only rainforest in the United States National Forest System. El Yunque is a mesmerizing place full of flowers, mountains, rivers, natural pools and—legend has it—angels.

Many believe El Yunque is a favorite landing spot for angels.

Ah, and what about the fact that every morning and afternoon, God personally paints the most beautiful sunrises and sunsets on Earth! To make it even more special, He gave the island a permanent soundtrack by creating the “Coqui,” Puerto Rico’s (nearly) official animal. This tiny frog entertains us with its delightful sound. And God made sure the Coqui will always be there for us. Although they’ve been taken around the world, they’re unable to survive anywhere else. God knows it all, doesn’t He?

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Here is where the Atlantic Ocean and the Caribbean Sea marry each other to become one, protecting and making even more beautiful my Puerto Rico. It is here where the sounds of the waves remind us that life is simply perfect.

Where you can find the rhythms of tropical music and the smell of the salty ocean mixing with perfectly cooked fritters served along the roadside without pretention. I live in a place where Spanglish (blend of Spanish and English) is almost a second language. We are a mix of Taíno Indians, our native inhabitants back in the 14th Century; the Spanish who discovered and colonized the island; the Africans who were brought here as slaves; and of course, the Americans and other numerous cultures who, as time has passed, have made a mark on our history. We are proud to be a melting pot of culture. We are not white. We are not black. We are not mestizos. We are the color of Puerto Rico.

I come from a place where visitors are friends we haven’t met yet and then upon meeting, become family. We expect you to be alright with hugging and kissing (on the cheeks, of course) now that you are part of the family. This is part of who we are. We firmly believe in the phrase “donde come uno comen 10,” where one eats, 10 do. You better be hungry, as our cuisine is first class and our flavors are mind blowing. The texture of plantains, the sweetness of coconut, the succulence of our native lobster, the pungent aroma of recao, also known as culantro–this is what we are.

My Puerto Rico is not only about recipes but also about my culture and my people. I want you to step back, close your eyes and let yourself travel to my heaven, my Puerto Rico. I personally invite you to explore who we are in all ways and know that you will be enchanted with our magic, the kind that can only happen here. I promise you will never want to leave. These recipes are a compilation of my favorites—some traditional, some not so much, but all inspired by my island’s flavors using ingredients found in most supermarkets across the globe. I invite you to make at least one recipe each day and to share them with your family and friends. This is what it is all about! Play some Puerto Rican music and dance the night away, as you let yourself be carried away by the notes of the music and the multilayered flavors of our cuisine, all while sipping the best rum on Earth—ours, of course.

As a final note, I would love to hear from you. Email me at info@chefmairaisabel.com and I will reply, I promise. Show me your creations and your versions of my recipes. You will make my day! Thank you for joining me on this adventure and let’s all travel to my Puerto Rico!

Lots of hugs and all the best from la islita.

Maira Isabel

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OLD SAN JUAN

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A treat for the senses. Very simple to make, yet perfect to serve as a side dish or an appetizer alongside some “mayo-ketchup” (recipe included).

12-16 SERVES

25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

4 green plantains, peeled

Shred plantains using a cooking mandolin. Taking about

Salt to taste

2 tablespoons of the shredded plantains into your hand,

Lard or corn or vegetable

form a flat circle like a spider (hence the name). Fry in

oil for frying

oil at 350°F until golden and crisp, about 30 seconds to a minute. Remove from oil and season with salt.

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APPETIZERS FOR EVERY OCCASION & SIDES

Arañitas (Small Spiders)

APPETIZERS FOR EVERY OCCASION & SIDES

Barriguitas de Vieja (Pumpkin Fritters) A treat for the senses. Very simple to make, yet perfect to serve as a side dish or an appetizer alongside some “mayo-ketchup” (recipe included).

3-4 SERVES

25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2-3 cups pumpkin

Peel, cut into chunks, boil, drain and mash pumpkin.

1 cup brown sugar

Measure until you have 2 cups (it reduces once it boils).

1 cup all purpose flour

Combine pumpkin with remaining ingredients, excluding

½ teaspoon baking powder

oil, which will be used for deep frying. Drop spoonfuls of

1 teaspoon vanilla extract

the batter into 375°F oil. Cook for 1 minute or until golden.

1 egg 1 pinch nutmeg ½ teaspoon salt Oil for deep frying

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These are delicious as appetizers or even a light lunch. Loved by everyone who tries them, they can be made ahead of time and fried before serving. Leftover carne molida (ground beef) is used to fill them up.

12-16 SERVES

25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 pounds potatoes, peeled,

Season mashed potatoes with salt, garlic powder and

boiled and mashed

pepper. Form a ball with the potatoes about the size

1 pound carne molida or

of a tennis ball (or whichever size you prefer). Using

ground beef

your finger, make a hole in the middle and fill with some

2-3 eggs, beaten

ground beef. Close it up and reform the ball. Cover

Cracker meal

potato ball with the beaten eggs and then cover with

Corn oil or lard for frying

cracker meal. Let rest in the refrigerator for at least an

Salt, garlic powder and

hour. Fry in oil on medium high heat (350°F) until golden,

pepper to taste

about 1 minute depending how big they are.

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APPETIZERS FOR EVERY OCCASION & SIDES

Papa Rellena (Stuffed Potato Balls)

APPETIZERS FOR EVERY OCCASION & SIDES

Puerto Rican Congri Rice A treat for the senses. Very simple to make, yet perfect to serve as a side dish or an appetizer along side some “mayo-ketchup” (recipe included).

4 SERVES

25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 cups medium-grain rice, cooked

Strain black beans and reserve liquid. In a skillet at

½ pound pork loin, cut into very

medium-high heat, add olive oil and garlic. Sautépork

small cubes

and onions until pork is thoroughly cooked and onions

½ cup white onions, chopped

are translucent. Add sofrito, oregano and beans and

2 tablespoons olive oil

cook for about 5 minutes. Add rice and reserved liquid

1 tablespoon garlic, minced

from beans and cook for about 5 to 7 minutes. Season

¾ cups sofrito

with salt and pepper.

2 tablespoon dried oregano 1 can (15 ounces) black beans Salt and pepper to taste

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This is the favorite snack or appetizer of nearly every Caribbean person. They can be found already made in almost any supermarket, but if you can make them at home, they are 100 times tastier. In Puerto Rico, these are called platanutres and they are cut along the plantain’s normal round shape (when standing). In Cuba, they are called mariqutas and cut horizontally.

4 SERVES

25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

3 plantains, green

Peel and cut plantains in about of an inch as aplatanutre or

Oil for deep fry

a mariquita, depending on which you prefer. Deep fry in

Salt to taste

oil at 350°F. Cook until brown, about 30 seconds. Remove from heat and drain into paper towels. Season with salt to taste.

* To peel a green plantain, make 3-4 cuts lengthwise from top to bottom. Cut sides and insert a spoon into each cut, until skin is removed. A knife also can be used. Green plantains can stain your hands when they are being peeled.

To avoid staining, simply peel under running water. To slice into platanutres or mariquitas, use a very sharp knife or a kitchen mandolin.

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APPETIZERS FOR EVERY OCCASION & SIDES

Platanutres or Mariquitas (Fried Green Plantain Chips)

APPETIZERS FOR EVERY OCCASION & SIDES

Traditional Puerto Rican Vienna Sausages and Farm Cheese Dumplings Simple and very different yet fun to make.

20-24 SERVES

25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 pouches (10 ounces each)

In a food processor, combine sausages, cream and

Puerto Rican Vienna

farmer’s cheeses, onion, soy sauce, ginger, garlic.

sausages, drained

Process to form stuffing. Taste and add salt, if

4 ounces cream cheese

necessary. Fold in sweet plantains (do not mix in

1 pack (7 ounces) white cheese

food processor).

(farmer’s cheese), grated cup onion, finely chopped

Place wrappers in work area and drop a spoonful of

½ tablespoon soy sauce

stuffing in the center. Lift up edges of the circle and

1 teaspoon fresh ginger, grated

pinch pleats up to create a sealed pouch. Pinch top

Salt and pepper to taste

together. Repeat with remaining wrappers and

½ cup fried sweet plantains,

stuffing. Important: Keep dumplings covered with a

cut into pieces

wet towel to prevent them from drying.

20-24 dumpling wrappers Water

Boil dumplings in plenty of water for 1 minute. Drain

Cooking spray

and fry in a skillet coated with cooking spray on

Soy sauce and green onions

medium-high heat. Serve with more soy sauce.

to garnish

Garnish with green onions.

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Root vegetables in Puerto Rico are called viandas, and we love them! Anything can go in this soup.

Yuca, taro, sweet white potatoes even plantains, anything you can find. A hearty cream soup that can be served any time, day or night.

4-6 SERVES

25 MINUTES

SOUP

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 pounds mixed root vegetables

Peel and cut root vegetables into 1-inch pieces. Cut

½ pound ham shanks with bones

ham into small pieces and reserve bone. In a stockpot

1 cup white or yellow onions,

or caldero, saut root vegetables with ham, onions,

chopped

garlic, olive oil and butter until golden. Add ham bone

1 tablespoon minced garlic

and enough water to cover root vegetables by 4 to

2 tablespoons olive oil

5 inches. Add cilantro, recao and oregano. Boil until

2 tablespoons unsalted butter

root vegetables are tender, 10 to 15 minutes. Strain

Water

and reserve cooking liquid. Add heavy cream (and

1/8 cup cilantro, chopped

more butter if you desire a heavier texture). Cook for

1/8 cup recao, chopped

another 2 to 3 minutes. Sprinkle with pique and serve

2 teaspoons dried oregano

with crackers.

½ cup heavy cream 1-3 teaspoons pique (hot sauce) Salt and pepper to taste

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APPETIZERS FOR EVERY OCCASION & SIDES

Root Vegetable Cream Soup with Puerto Rican Pique (Hot Sauce)

Puerto Rican Sausage Dip APPETIZERS FOR EVERY OCCASION & SIDES

In Puerto Rico Vienna sausages (from a particular brand) is a staple or our cuisine. This dip is a fun and simple dip that can be whipped up in a couple minutes. It’s sure to be a hit! Serve with soda crackers and the party is on!

4 SERVES

25 MINUTES

SAUC E

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 pouches (10 ounce each)

In a food processor place all ingredients but crackers.

Puerto Rican Vienna Sausages,

Process to make a dip. Place in refrigerator for at least

drained

an hour. Serve with crackers.

½ cup of purple onion cut in pieces 1/8 cup bell green pepper, cut in pieces 1 tablespoon garlic, minced 8 ounces cream cheese ½ cup Spanish red pepper, canned, cut in little pieces cup cilantro 2 tablespoons fresh parsley Salt and pepper to taste Export soda crackers

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4-6 SERVES

25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

4 ripe plantains

Peel and cut plantains into 4 equal parts. Using a melon

8 ounces pork longaniza (sausage)

baller, remove part of the center of each plantain piece.

½ cup red onion, finely chopped

Make sure not to cut too much; longaniza needs some

2 teaspoons garlic, minced

to rest on. Deep fry at 350°F for about 5 to 7 minutes,

2 tablespoons sofrito

until cooked and golden (lower heat as necessary).

1½ cups goat cheese, crumbled

Season with salt. In the meantime, remove casing

Sliced papaya, cooked in sugar

from longaniza and cut into small chunks. In a skillet

and cut into small pieces

on medium-high heat, add a couple teaspoons of olive

Canola or olive oil for frying

or canola oil. Add longaniza, onions, garlic, sofrito and

Salt and pepper to taste

cook for 6 to 8 minutes, until longaniza is completely cooked. Season with salt and pepper, as needed. Fill pionono cups with longaniza mixture. Top piononos with goat cheese and papaya.

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APPETIZERS FOR EVERY OCCASION & SIDES

Longaniza “Piononos” with Goat Cheese and Papaya

Pastelillos de Carne (Meat Turnovers) My favorite breakfast pastry can also be served as an appetizer at parties and other

APPETIZERS FOR EVERY OCCASION & SIDES

celebrations, if you make them in a smaller size. These fun and simple-to-make treats are sold in every corner bakery, but frankly, I’d rather make them myself. The best part is that once made and before being baked, they can be wrapped and frozen for up to a month.

10-12 SERVES

20 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

4 sheets of puff pastry

Preheat oven to 350°F. In the meantime, cut circles of

Ground beef recipe

equal size (depending on size, more or less can be

2-3 eggs

made) using either a round cookie cutter or anything

Optional:

round. Place half of the circles on a cookie sheet lined

Granulated sugar

with parchment paper or a silicone baking mat. You can

Water

also use butter covered with flour, but this option is not my favorite. Brush circles with an egg wash (eggs beaten and a touch of water). Add some ground beef to center of the circles. Cover these circles with the other half of the circles previously cut. Press the edges making sure no air is inside. Bake for 15 to 20 minutes, until golden brown.

Note: Traditionally in Puerto Rico, pastelillos are fried in half moon shapes. I like mine round because I think they are nicer looking. I even adopted an extra flavor from the Cuban version (almost every country in Latin America has its own). If you like a sweeter flavor, simply make a heavy simple syrup. Pour 1 part water and 3 parts sugar into a saucepan and heat on medium heat until sugar is completely dissolved. Brush simple syrup over the baked pastelillos and place back in the oven for another 2 to 3 minutes.

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4 SERVES

25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

6 plantains, ripened

Preheat oven to 375°F. Peel and cut plantains horizontally,

1 egg

making long thin strips about inch thick. Place in a

⅛cup water

prepared baking sheet sprayed with cooking spray. Bake

3 teaspoons flour

for 10 minutes, until cooked and they start to get golden.

1 tablespoon adobo

Reserve. Spray cupcake molds with cooking spray. Make

Salt and pepper to taste

a batter with the egg, water, flour and adobo. Place a

1 pound ground meat,

tablespoon of batter on bottom of each cup. Place plantain

prepared “Puerto Rican style”

strips in each cup, so they cover sides. Add ground meat

Cooking spray

and cover with more of batter. Bake for about 15 to 20

Salt and pepper to taste

minutes, until golden.

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APPETIZERS FOR EVERY OCCASION & SIDES

Piononos (Stuffed Ripe Plantains with Meat)

APPETIZERS FOR EVERY OCCASION & SIDES

Red Beans – Puerto Rican Style 4 SERVES

INGREDIENTS 2 teaspoons olive oil 1/8 cup sofrito 4 tablespoons garlic, chopped 1 onion, chopped

30 MINUTES

SIDE DISH

P R E P A R AT I O N M E T H O D In a stockpot, saute sofrito and garlic with olive oil.

Add onions and ham. Cook for 3 to 5 minutes, until the edges begin to golden. Add remaining ingredients and cook on medium heat for 25 to 30 minutes.

1/4 cup ham, cooked and cut into small pieces 2 cans red beans 2 teaspoons tomato sauce ½ cup pumpkin, cut into small pieces 1/8 cup recao, chopped 1 /8 cup cilantro chopped Salt & pepper to taste

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This recipe is my version of traditional white rice in the Caribbean. Our rice is much more tender than the rice typically served in the U.S. Also, many prefer medium- or short-grain rice over long grain. If you can’t find medium or short, simply use long grain. For long grain, use 1 cup rice to 2 cups water.

4 SERVES

25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 teaspoon olive oil

In a stock pot, saute sofrito and garlic with olive oil.

1/4 cup sofrito

Add rice and cook for 2 to 3 minutes, until rice is

2 tablespoon chopped garlic

covered with olive oil. Add chicken stock and boil.

3 cups medium grain rice

Cover, lower heat to low and cook for 20 to 25

4½ cups water, or chicken stock

minutes, until rice is tender.

Salt and pepper to taste

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APPETIZERS FOR EVERY OCCASION & SIDES

Arroz Guisado (Rice cooked with seasonings)

Tostones (Fried Plantains) A favorite in Caribbean cuisine and many Latin American countries. Also known as patacones, can

APPETIZERS FOR EVERY OCCASION & SIDES

be served as a side dish or appetizer. Can be served alone or with a side of “mayo-ketchup”

4 SERVES

30 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

4 green plantains, peeled

Cut 1½-inch wide pieces of plantains. Fry in medium heat

Oil to fry

for 3 to 5 minutes, until golden and cooked. Remove and

Salt to taste

place in tostonera or plantain press. Press until flat. Fry on high heat for 1 to 2 minutes, until edges are crisp.

*A tostonera or plantain press is made of two pieces of wood attached with a hinge and sold in supermarkets in the Caribbean and/or at cooking stores. Don’t have a tostonera? You can always use a tuna can, which actually works better as the size is perfect and it gives you a beautiful rounded toston.

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4 SERVES

25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 teaspoons olive oil

In a stock pot, saute sofrito and garlic with olive oil.

1/8 cup sofrito

Add onions and ham. Cook for 3 to 5 minutes, until

4 tablespoon chopped garlic

edges start to golden. Add remaining ingredients

1 chopped onion

and cook on medium heat for 25 to 30 minutes.

1/4 cup cooked ham, cut into small pieces 2 cans read beans 2 teaspoons tomato sauce ½ cup pumpkin, cut into small pieces 1/8 cup recao, chopped 1/8 cup cilantro chopped Salt and pepper to taste

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APPETIZERS FOR EVERY OCCASION & SIDES

Kidney Beans – Puerto Rican Style

APPETIZERS FOR EVERY OCCASION & SIDES

Arroz Mamposteao (Mamposteao Rice) A great side dish famous all over Puerto Rico. It’s made with leftover rice and beans. Of course, you can always make rice and beans from the start, but chances are in Puerto Rican houses it is being made with whatever was left from the night before.

4 SERVES

30 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 cups white rice, cooked (medium

In a skillet, cook all ingredients until well blended

grain is best)

and combined.

1 tablespoon olive oil 3/4 cup kidney beans, cooked 3 tablespoons sofrito 2 tablespoons cilantro, chopped Salt and pepper to taste

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A very unique way of making yuca, it’s also very simple and extremely tasty. Usually served as a side dish.

4 SERVES

SIDE DISH

35-45 MINUTES

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 pounds yuca, cut into big chunks*

In a stockpot, boil yuca in water until tender, about 25

Water

to 35 minutes. In the meantime, in a small saucepan,

2 tablespoons garlic, mashed

combine remaining ingredients at low heat. Remove yuca

1 cup olive oil

from water and place in a bowl. Pour vinegar mixture

3/4 cup white vinegar, distilled

over yuca and let rest at least 10 minutes to marinate.

1 tablespoon peppercorns

Serve warm.

1-2 bay leaves Salt and pepper to taste

*Yuca can be bought either fresh or frozen. If fresh, the

Canola oil for deep frying

skin must be removed and washed before using.

All-purpose flour 2 cups Rovira cracker crumbs Mojo criollo sauce

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APPETIZERS FOR EVERY OCCASION & SIDES

Yuca en Escabeche

Fufú (Cuban Mashed Ripe Plantains) APPETIZERS FOR EVERY OCCASION & SIDES

One of Cuba’s favorite side dishes. Simple, yet very rich in flavor. In Puerto Rico, there is a similar dish called mofongo that uses fried green plantains instead.

4 SERVES

30 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

6-8 ripe plantains, peeled and cut

Boil plantains in salted water until soft. In the

into chunks

meantime, cook garlic with olive oil for just a little bit,

Olive oil

until olive oil is impregnated with garlic. Remove from

2 tablespoons butter

heat and reserve. In a bowl, mash cooked plantains

½ cup cooked pork, cut into chunks

with olive oil and garlic (to taste). Add remaining

Salt and pepper to taste

ingredients and season with salt and pepper.

*Any kind of pork can be used. Usually it is made with leftover pork from the week’s dinner. If you don’t have any prepared, simply chop some pork (any part of it is good) and cook or fry it in a skillet with some oregano and a splash of orange juice. Remember to always cook pork thoroughly. If you want an easier version, simply use cooked bacon and use the bacon oil instead of olive oil

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A twist on the Italian arancine, or stuffed rice balls. This one with our Puerto Rican flavors.

12-24 SERVES

35-45 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 cups short-grain rice, prepared

In a skillet at medium high heat, cook pork with olive oil,

1 cup parmesan cheese, grated

garlic and rum punch. Let it simmer for 10 to 12 minutes,

4 eggs, beaten

until liquid is absorbed and pork is completely cooked.

½ pound pork loin, cut into

Reserve.

1-centimeter cubes

While pork is cooking and right when the rice is cooked,

2 pouches rum punch

add cheese and 2 of the beaten eggs. Season with salt

2 tablespoons olive oil

to taste. Let cool.

1 tablespoon garlic, minced

Place rice in a bowl and scoop about ¼ cup of rice into your

Salt and pepper to taste

hand. Form into small balls and make an indentation in the

Canola oil for deep frying

center of each ball with your finger. Fill with the cooked

All-purpose flour

pork. Close the rice around the filling.

2 cups Rovira cracker crumbs

Put flour in a bowl. In a separate bowl, pour remaining

Mojo criollo sauce

2 eggs. In a third bowl, add the bread crumbs. Coat the

balls in flour, then the egg mixture. Roll the balls in bread crumbs to cover completely.

Cook rice balls in a deep fryer at 350°F, until golden. Drain on paper towels and serve with mojo criollo sauce.

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APPETIZERS FOR EVERY OCCASION & SIDES

Rice Croquets Stuffed with Pork with Mojo Criollo Sauce

APPETIZERS FOR EVERY OCCASION & SIDES

Mofongo Puerto Rico’s version of Cuban fufú. Serve alongside fried pork, or carne frita.

4 SERVES

30 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

6-8 green plantains, peeled and cut

Peel, cut and fry the green plantains, then follow fufu

into chunks

recipe.

Olive oil 2 tablespoons butter ½ cup cooked pork, cut into chunks* Salt and pepper to taste

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Yuca Frita seasoned with salt and/or alongside a mojo sauce.

4 SERVES

35 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 pounds yuca, cut into 1-inch

In a stockpot boil, yuca in water until tender, about 25

wide by 2-inches pieces*

to 35 minutes. Remove yuca from water and dry with

Water

paper towels. Fry in very hot oil for about 30 seconds

Lard or corn or vegetable oil

to a minute, until crisp and golden. Season with salt or

for frying

serve with mojo.

Salt to taste

*Yuca can be bought either fresh or frozen. If fresh, the skin must be removed and washed before using.

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APPETIZERS FOR EVERY OCCASION & SIDES

A delectable appetizer and side dish. These should be fried right before serving. Can be served

APPETIZERS FOR EVERY OCCASION & SIDES

Traditional Puerto Rican Short-Grain Rice 4 SERVES

30 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 cups short-grain rice

In a caldero or a medium saucepan at medium-high

2 cups water

heat, add olive oil and rice. Stir making sure rice is

1 tablespoon olive oil

covered with olive oil. Add water and salt. Boil, cook

Salt to taste

and cover. Reduce heat to low and cook for another 20 to 25 minutes, until rice is tender and fluffy.

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4 SERVES

25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 cups medium-grain rice

In a caldero or a medium saucepan at medium-high heat,

3 cups water

add olive oil and rice. Stir making sure rice is covered

1 tablespoon olive oil

with olive oil. Add water and salt, boil and cook and

Salt to taste

cover. Reduce heat to low and cook for another 20 to 25 minutes until rice is tender and fluffy.

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APPETIZERS FOR EVERY OCCASION & SIDES

Traditional Puerto Rican Medium-Grain White Rice

APPETIZERS FOR EVERY OCCASION & SIDES

Recao Jazmin Rice 4 SERVES

20-25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 cups medium-grain rice

In a caldero or a medium saucepan at medium-high heat,

2 teaspoons olive oil

add olive oil, garlic, rice and recao. Stir making sure rice

1 tablespoon garlic, minced

is covered with all ingredients. Add water. Bring just to

½ cup recao, finely chopped

a boil and cook until water is gone.

3 cups water

Cover, reduce heat to low and cook for another 20

Salt and pepper to taste

to 25 minutes, until rice is tender and fluffy.

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Bacalaitos (Salted Cod Fritters) become soggy. No need for forks or knives – a napkin will do for serving. Enjoy with a very cold beer for the perfect combination for a hot Caribbean day. It’s a staple whenever you’reat the beach.

4-8 SERVES

2 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

½ pound salted cod*

In a bowl, combine all ingredients, except oil, to make

1 cup all purpose flour

a light batter (add more or less water and flour

3 tablespoon oregano

depending on how thick you like them). Drop spoonfuls

3/4 - 1 cup water

of batter into 350°F oil for deep frying (size varies but

½ teaspoon baking powder

usually around 6-7 inches in diameter). Fry until golden

1 tablespoon chopped cilantro

brown and crispy on the edges, about 1 to 2 minutes.

½ teaspoon garlic powder

Remove from oil and transfer to a plate covered with

½ teaspoon baking powder

paper towels

Vegetable oil or lard for frying Salt and pepper to taste

39

APPETIZERS FOR EVERY OCCASION & SIDES

One of Puerto Rico’s favorite street foods. These must be fried right before serving or they’ll

APPETIZERS FOR EVERY OCCASION & SIDES

Traditional Puerto Rican White Rice 4 SERVES

20-25 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 cups medium-grain rice

In a caldero or a medium saucepan at medium-high heat,

3 cups water

add olive oil and rice. Stir making sure rice is covered with

1 tablespoon olive oil

olive oil. Add water and salt. Boil, cook and cover. Reduce

Salt to taste

heat to low and cook for another 20 to 25 minutes, until rice is tender and fluffy.

40

EL YUNQUE CASCADA LA MINA

42

43

44

Mango Vinaigrette Salad with Bacon A very unique, yet simple salad. The vinaigrette can be made ahead and left in the refrigerator.

Refreshing and guaranteed to take you right to the tropics. If you can’t find fresh mango, use

4 SERVES

5 MINUTES

SALAD

INGREDIENTS

P R E P A R AT I O N M E T H O D

For the vinaigrette

To make vinaigrette:

2 mangos, peeled and cubed

In a blender combine the mango, garlic, cilantro and

1 tablespoon garlic, mashed

balsamic vinegar. Start blender and add olive oil.

1/4 cup cilantro

Process for about a minute until mango has a sauce-

4 tablespoons balsamic vinegar

like consistency. Add water until you reach desired

3/4 cup olive oil

consistency. Season with salt and pepper to taste. Keep

Salt and pepper to taste

in refrigerator until cold.

To make salad:

For the salad:

Divide ingredients in 4 equal portions. Serve with

8 cups mixed greens

vinaigrette.

16 ounces bacon, chopped and cooked 1 purple onion, cut into thin slices 1½ grated Swiss cheese 1 mango, peeled and cut into thin slices

45

SA LA DS, SOUPS & SAUC E S

frozen mango pulp found in many Latin American markets.

Coconut-Pineapple Chicken Salad

SA LA DS, SOUPS & SAUC E S

4 SERVES

INGREDIENTS 4 boneless chicken breasts, cut into 1-inch strips 1 purple onion, cut into thin strips 1 tablespoon garlic, minced 2 tablespoons olive oil 1 teaspoon pique (hot sauce) Italian parsley, chopped 6 cups mixed greens, chopped For dressing:

25 MINUTES

SALAD

P R E P A R AT I O N M E T H O D In a skillet at medium-high heat, cook chicken with onion, garlic and olive oil. Cook until brown and add parsley.

Continue until chicken strips are completely cooked.

Season with salt and pepper.

In the meantime, combine mixed greens with spinach.

Dress salad with olive oil and limes. Add cooked chicken, melon, coconut-pineapple mini-bites and white cheese.

cup olive oil 3 limes, squeezed For salad: 2 cups spinach, chopped 4 cups honey dew melon, cut into ½-inch cubes 8 pieces Dulzura Borincana Coco Piùa (coconut pineapple) mini bites, chopped 1 pack (7 ounces) white cheese, cut into small cubes Salt and pepper to taste

46

4 SERVES

2 MINUTES

SOUP

INGREDIENTS

P R E P A R AT I O N M E T H O D

1/4 cup smoked ham, cut into

In a saucepan at medium heat, add ham and onions with

chunks

olive oil. Add sofrito and cook for 3 to 4 minutes until

½ cup white or yellow onions, cut

ham and onions are browned on edges. Add pumpkin

into chunks

and chicken stock and cook at high heat until pumpkin

1 tablespoon olive oil

is tender. Remove and reserve liquid. Add dark rum and

2 tablespoons sofrito

vanilla extract, heavy cream and butter. Cook for another

3 pounds pumpkin, peeled and cut

2 to 3 minutes. Use a hand blender to process. Add chicken

into chunks

stock until desired consistency of soup is reached. Season

10 cups chicken stock

with salt and pepper. Garnish with cilantro.

3/4 cup dark rum 2 tablespoons vanilla extract 1/8 cup heavy cream Cilantro, chopped to garnish Salt and pepper to taste

47

SA LA DS, SOUPS & SAUC E S

Dark Rum Pumpkin Soup

Mayo-ketchup A favorite sauce in Puerto Rican cuisine. Served with tostones, araĂąitas and sorullitos. Can be found

SA LA DS, SOUPS & SAUC E S

prepared in supermarkets or can be made at home in less than 30 seconds.

1 CUP

INGREDIENTS 1 cup mayonnaise 2-3 tablespoons ketchup or tomato sauce

25 MINUTES

SAUC E

P R E P A R AT I O N M E T H O D Combine all ingredients and keep in refrigerator until ready to be used.

½ teaspoon mashed garlic Salt to taste

48

Mojito (Sauce) Not to be confused with the drink, this sauce can be served as a complement to many appetizers in

1 CUP

2 MINUTES

SOUP

INGREDIENTS

P R E P A R AT I O N M E T H O D

6-7 garlic cloves, mashed

Combine all ingredients in a bowl and serve.

Juice from 1 sour orange 1/4 cup olive oil 2 tablespoons onion, finely chopped Juice from 1 lemon Salt and pepper to taste

49

SA LA DS, SOUPS & SAUC E S

Cuba, including anything from fried yuca, mariqutas, platanutres and boiled yucca.

SA LA DS, SOUPS & SAUC E S

Caribbean Avocado-Mint Sauce 2 CUPS

5 MINUTES

SAUC E

INGREDIENTS

P R E P A R AT I O N M E T H O D

4 ounces mojito sauce

Place all ingredients in a food processor until creamy.

2 Hass avocados

Add more mojito for a thinner sauce.

½ cup cilantro ½ cup recao 2 teaspoons garlic, minced 1/8 cup olive oil ½ cup Vidalia onion, chopped Salt and pepper to taste

50

Sofrito This is a basic condiment for many Caribbean and Puerto Rican dishes. There isn’t a translation for the word. It can be made ahead of time and kept in the refrigerator. It makes a nice gift for

1 CUP

2 MINUTES

SAUC E

INGREDIENTS

P R E P A R AT I O N M E T H O D

4 tablespoons olive oil

In blender, combine all ingredients. Keep in a jar in the

2 cups green sweet peppers,

refrigerator until needed

seeds removed* 1 onion, cut into pieces

*These can be found in many supermarkets in the

4-5 garlic cloves, peeled

USA, but if you don’t have them, simply use green bell

1 tablespoon tomato paste

peppers. These are not the chili peppers used

1 teaspoon dried oregano

in Mexican cuisine

1 cup recao** 1 cup cilantro

**Recao or culantro is a cilantro-type herb found

Salt and pepper to taste

throughout Puerto Rico. It has a very similar taste to cilantro, only a bit more peppery. If you can’t find it in your area, simply double the amount of cilantro.

51

SA LA DS, SOUPS & SAUC E S

the host if you’re attending a dinner party.

SA LA DS, SOUPS & SAUC E S

Pineapple Rum Syrup 2 CUPS

60 MINUTES

SAUC E

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 cup Club Caribe Pineapple Rum

In a medium saucepan, bring ingredients to a boil,

3/4 cup brown sugar

stirring until sugar is dissolved. Let stand covered, at room temperature, for an hour, then transfer to an airtight container and chill until cold, about 1 hour.

52

1 CUP

INGREDIENTS

2 MINUTES

SAUC E

P R E P A R AT I O N M E T H O D In a food processor, process mango until a paste

½ cup Campoverde Mango

forms. Add remaining ingredients. Adjust seasonings,

Chunks, thawed

as needed.

1 3/4 cup ketchup 2 teaspoons culantro (also known as recao), finely chopped Salt and pepper to taste

53

SA LA DS, SOUPS & SAUC E S

Mango Ketchup

SA LA DS, SOUPS & SAUC E S

Criollo Mojo Sauce 2 CUPS

15 MINUTES

SAUC E

INGREDIENTS

P R E P A R AT I O N M E T H O D

4 tablespoons olive oil

In a sauce pan at medium-high heat, saute peppers and

1 tablespoon garlic, minced

onions with garlic in olive oil. Add remaining ingredients.

1 red bell pepper, cut into thin

Boil and simmer for about 10 to 15 minutes.

strips 1 green bell pepper, cut into thin strips 1 yellow onion, chopped ½ cup Spanish olives, chopped 1½ cups tomato sauce 1/8 cup cilantro, chopped 2 bay leaves Salt and pepper to taste

54

Pique (Puerto Rican Hot Sauce) Despite what you may think, Puerto Rican food is typically not that spicy. When a little heat is desired, this hot sauce is added at the dinner table. It’s kept in empty rum bottles that are no longer in use.

1 B OTTLE

5 MINUTES

SAUC E

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 cups white vinegar, distilled

In a bowl, combine all ingredients and pour into a clean,

1-2 cups spicy peppers*, small

empty rum bottle, if available. Close bottle and let it rest

1/4 cup garlic cloves, peeled

at least 2 to 3 days before use. It is not necessary to

1 bay leaf

refrigerate.

2 tablespoons peppercorns *Peppers used are called aji picante and found in markets and on the side of the road. If you can’t find aji picante, simply use chili peppers. For a more intense flavor, cut in half and leave seeds in.

55

SA LA DS, SOUPS & SAUC E S

These can be given as a gift, one that’s very appreciated.

Chicken Asopao (Rice and Chicken Soup) This is one of the most renowned recipes in Puerto Rico’s cuisine.. A cross between a chicken rice stew and a soup, it’s a favorite all year round. There’s always been a debate as to whether it

SA LA DS, SOUPS & SAUC E S

should be more liquid or more rice. I like it heavier on the rice.

4 SERVES

INGREDIENTS 3 tablespoons olive oil 1/4 cup sofrito 4 tablespoons garlic, mashed ½ cup tomato sauce 4 chicken breasts, cut into small pieces 6-8 cups chicken stock

45 MINUTES

SOUP

P R E P A R AT I O N M E T H O D In a saucepan, saute the sofrito and garlic with the oil.

Add tomato sauce, chicken and ham. Saute for 5 to 8 minutes. Add chicken stock, recao, cilantro and cook for another 15 to 20 minutes. Add rice and let boil. Bring heat to low, cover and let cook for 25 to 35 minutes, until rice is tender. Season with salt and pepper.

1½ cups ham, cooked and cut into small pieces ½ cup recao, chopped ½ cup cilantro, chopped 1 cup rice, medium grain Salt and pepper to taste

56

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tbd Puerto Rico photo

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tbd Puerto Rico photo

60

Blackened Tuna with a “Guarapo” and Puerto Rican Rum Reduction 1 1/2 HOUR

15 MINUTES

INGREDIENTS

P R E P A R AT I O N M E T H O D

For Guarapo and Puerto Rican Rum

To make guarapo and Puerto Rican Rum reduction:

reduction

In a saucepan at heat, add guarapo and rum and simmer.

5 cups guarapo, or sugarcane juice

Reduce to a “melao,” or syrupy, consistency. Reserve.

1 cup Puerto Rican Spiced Rum

To blacken tuna:

Vegetable oil

Place all dry ingredients in a bowl. Mix well and press

For Blackened Tuna

mixture into tuna. In a saute pan at high heat, cook tuna

4 (6-ounce) portions fresh Yellow Tail tuna

on both sides according to preference of doneness.

2 tablespoons cumin 3 tablespoons garlic powder 3 tablespoons onion powder 1½ tablespoons chili powder 1½ tablespoons paprika 3 tablespoons salt 1/8 cup sugar 1 pinch white pepper Vegetable oil

61

MAIN DISHES

4 SERVES

Beef Fillet Marinated in Puerto Rican Dark Rum Served with a Guava Puerto Rican Rum Sauce Elegant and simple. Perfect for a night when you don’t want to cook but want to eat something good.

Not really a traditional dish yet it uses some of my favorite ingredients from Puerto Rico.

MAIN DISHES

4 SERVES

20 MINUTES

SIDE DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

For marinade

To make marinade:

4 (6-8 ounce) portions beef

Place all ingredients but beef tenderloins in a bowl and

tenderloin

cover. Mix well and add beef tenderloins. Marinate

2 cups dark Puerto Rican rum

in refrigerator for 2 to 3 hours (even better overnight).

½ cup olive oil

Cook from 6 to 20 minutes, according to preference of

3/4 cup chopped cilantro

doneness.

2 tablespoons chopped garlic Salt and pepper to taste

To make guava sauce: In a saucepan at medium heat, place all ingredients until

For guava sauce

dissolved. Serve warm with beef tenderloin.

8 ounces guava paste, cut into cubes 1/4 cup chicken stock 1 tablespoon butter 1/8 cup light Puerto Rican rum

62

Caribbean Beef Wellington Here is a little secret: Every time I start a new job in front of a camera, this is what I make. It’s my good luck charm. Beef Wellington is a classic and one of the first dishes I learned to make in culinary school.

Twenty-plus years later, and it’s still a favorite.

35-45 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

2½ pounds of beef fillet, cut into

Preheat oven to 400°F. Season fillets with salt and pepper

2½ inches wide

on both sides. In a skillet at very high heat, brown fillets.

1 tablespoon olive oil

It should take no more than 1 minute per side (cook more

1 cup ripened plantains, cut into

or less depending on how you like your meat). Let rest for

chunks and fried in olive oil until

10 to 15 minutes, until juices settle.

golden*

In the meantime, cut 8 circles of the puff pastry just an

1 cup farm cheese**

inch bigger than the circumference of the meat fillets.

2 sheets puff pastry

Place fillets in the center of 4 of the circles. Cover with

1 egg, beaten

plantains and farm cheese. Cover with remaining puff

Salt and pepper to taste

pastry sheets and close each beef Wellington by pinching the sides. Brush with beaten egg and place in refrigerator for at least 30 minutes. Bake for 15 to 20 minutes, until

*Ripen plantains can be bought

golden. Before serving, let rest for 5 minutes for the

fresh or frozen. If fresh they have

juices to settle.

to be pealed first. If frozen, simple

Feel free to make small cuts and embellishments (using

thaw before using

small pieces of remaining puff pastry) on the final beef

**Farm cheese or queso blanco

Wellington right before brushing with egg.

(white cheese). Any kind is fine.

Sometimes it is referred to as queso para freir (frying cheese).

63

MAIN DISHES

4 SERVES

Chicken and Puerto Rican Rum Candied Apples Sushi

MAIN DISHES

4 CUPS

25 MINUTES

MAIN DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

For sushi rice

In a stock pot, bring rice and water to a quick boil. Reduce

2 cups sushi rice

heat to low and simmer. Cover the pot and don’t touch it

2 cups water

until the end. Cook for 15 minutes before removing pot from

4 tablespoons rice vinegar

heat but keep the lid closed. Let rice rest for 10 minutes,

3 tablespoons sugar

then remove cover. Place in glass dish to cool and lightly

2 teaspoons salt

fan rice. While rice is cooking, mix vinegar, sugar and salt in bowl. Mix rice gently, careful not to break it. Sushi rice is best used at room temperature.

continue 64

Chicken and Puerto Rican Rum Candied Apples Sushi 20 MINUTES

MAIN DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

For candied apples

To make candied apples:

Yields: 2 cups

In a small saucepan at medium-high heat, coat apples with butter. Add remaining ingredients and cook for 5 to

2 Granny Smith apples, peeled and

8 minutes until coated and cooked

cut into small pieces 1 tablespoon butter

To make chicken:

3/4 cup sugar

Place chicken breasts, rum and adobo in a bowl. Cover

½ cup Puerto Rican light rum

and marinate overnight. In a saucepan, cook marinated chicken breasts with water, if needed, for about 15 to

For chicken

17 minutes until thoroughly cooked. Shred chicken. In a

4 portions

saucepan at high heat, cook chicken until golden and crisp on edges.

4 chicken breasts 1 cup Puerto Rican gold rum

For sushi

Adobo to taste

4 nori sheets

Olive oil

To make sushi: Place nori on a bamboo mat. Cover with rice, add chicken and finally apples. Roll, press to form rolls and cut into slices.

65

MAIN DISHES

4 SERVES

Puerto Rican Traditional Sausages and Fried Rice

MAIN DISHES

4 SERVES

25 MINUTES

MAIN DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 pouches (10 ounces each) Puerto

In a skillet at medium-high heat, cook garlic and onions

Rican Vienna Sausages, drained

in olive oil. Add ground beef and cook for 5 to 7 minutes,

2 tablespoons garlic, minced

until meat is no longer pink. Add sausages and cook for

½ cup yellow onions, chopped

another 2 minutes, until sides are browned. Add rice and

2 tablespoons olive oil

combine. Add soy sauce, until rice changes color (adjust

½ pound ground beef

to taste). Add cilantro and season with salt and pepper.

2 cups medium-grain rice, cooked

Cook for another 2 to 3 minutes, until well combined.

⅛ cup soy sauce ½ cup cilantro, chopped Salt and pepper to taste

66

Traditional Puerto Rican Sausages Risotto 20 MINUTES

MAIN DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 pouch (10 ounce) Puerto Rican

In a skillet on medium-high heat, saute garlic in olive

Vienna Sausages, drained (save

oil. Add sausages and cook 2 to 3 minutes, until the

broth)

edges are golden. Add tomato paste and rice. Add

1/8 cup olive oil

bullion and cook for 3 minutes, until it’s absorbed by

2 tablespoons garlic, minced

cooked rice. Add heavy cream, cheeses and finally

2 tablespoons tomato paste

cilantro. Cook another 3 minutes and season with salt

2 cups medium-grain rice, cooked

and pepper.

2 ounces heavy cream 1 cup sausage broth (from pouches) ½ cup sofrito (you can make your own) ½ cup Italian cheeses blend (comes in a pouch) 1/8 cup parmesan cheese, grated 1 purple onion, chopped ½ cup cilantro, chopped Salt and pepper to taste

67

MAIN DISHES

4 SERVES

Pork Fillet Covered in Coffee and Spices Served with Recao Jazmin Rice

MAIN DISHES

4 SERVES

50 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

1½ pounds pork fillet, trimmed of all

Place all ingredients for rub in bowl and blend. Cover pork

fat and silver skin

fillet with rub, cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.

For the rub:

Preheat oven to 375°F. Place pork fillet in baking dish. Cover

1 cup ground Mami Pure Ground

with aluminum foil and bake for 45 minutes. Test internal

Coffee

temperature of fillet with an instant-read thermometer,

2 tablespoons dried oregano

should be 160°F. Allow to rest uncovered for 5 minutes, so

1 teaspoon powder cinnamon

juices can redistribute before slicing and serving.

½ teaspoon nutmeg 1/4 cup brown sugar Salt and pepper to taste

68

Traditional Chicken Asopao 55 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 cup medium-grain white rice

Season chicken with salt and pepper. In a caldero or

2 tablespoons olive oil

saucepan at medium-high heat, add olive oil, garlic,

2 tablespoons garlic, minced

sofrito, tomato sauce and ham. Cook for 3-4 minutes until

½ cup sofrito

ham browns on edges. Add chicken and cook until golden

1/8 cup tomato sauce

brown. Add rice and stir, making sure all ingredients are

½ cup smoked ham, diced (reserve

coated with mixture. Add water, bring to a boil, lower

bone)

heat, cover and simmer about 45 minutes. Add cilantro

3 pounds chicken breast, skin

and recao. Cook for another 5 minutes. Garnish with

removed and cut into pieces

avocado, Spanish red pimientos and petits pois.

5 cups water ½ cup fresh cilantro, chopped 1/4 cup recao, chopped Salt and pepper to taste Avocado, Spanish red pimiento and petits pois (small peas) for garnish

69

MAIN DISHES

4 SERVES

Puerto Rican Lobster Marinated in Sangria Served with Mamposteao Rice MAIN DISHES

4 SERVES

12 MINUTES

MAIN DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

For the lobster:

Slice open lobster tail and remove meat. Remove

4 (1-1½ pounds each) Caribbean

and discard intestines. Cut meat into 1½ inch pieces.

(Spiny) lobster tails

Reserve shells and place meat in a freezer bag. Add

8 pouches sangria

all ingredients but cooking oil and butter. Shake,

1/4 cup fresh parsley

making sure each piece is thoroughly coated. Place

1 Valencia orange, cut into 8 pieces

bag in refrigerator for 1 to 1½ hours.

1 apple, cored and cut into 8 pieces

Remove lobster pieces from marinade and cook in

1 teaspoon garlic, minced

a skillet at medium-high heat coated with the olive

Olive oil for grilling

oil. Cook for 1 to 2 minutes, until meat turns white

1 tablespoon unsalted butter

and flaky. While cooking the lobster, in a medium-

Salt and pepper to taste

size stockpot, simmer marinade at least 10 minutes.

Reduce by half, add butter, strain and season with salt and pepper. Pour over cooked lobster.

70

Chicken Roulade Stuffed with Puerto Rican “Congris” and Ripe PlantainsServed With Caribbean Avocado-Mint Sauce 55 MINUTES

MAIN DISH

INGREDIENTS

P R E P A R AT I O N M E T H O D

For chicken roulade:

Preheat oven to 350°F. Place chicken in a freezer bag and

4 chicken breasts, butterflied

pound until very thin. Remove from bag and season with

½ cup goat cheese

salt and pepper. Place on a working surface and spread

1 cup Puerto Rican congris

goat cheese over the top. Add plantains, Swiss cheese

2 ripe plantains, peeled, cut into

and roll. Wrap with bacon strips and cook for about 50

slices and fried

minutes, until cooking thermometers reads 160°F. Turn

8 slices Swiss cheese

and cook for another 5 to 10 minutes to cook bottom part

12 bacon strips

of bacon strips. Let rest 5 minutes. Serve with avocado

Salt and pepper to taste

sauce.

71

MAIN DISHES

4 SERVES

Piononos (Stuffed Ripe Plantains with Meat)

MAIN DISHES

4 SERVES

35 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

6 plantains, ripe

Preheat oven to 375°F. Peel and cut plantains horizontally

1 egg

making long thin strips about 1/8 -inch thick. Place on a

1/8 cup water

prepared baking sheet sprayed with cooking spray. Bake

3 teaspoons flour

for 10 minutes until cooked and they start to get golden.

1 tablespoon adobo

Reserve.

Salt and pepper to taste

Spray cupcake molds with cooking spray. Make a batter

1 pound ground meat, prepared

with the egg, water, flour and adobo. Place a tablespoon

“Puerto Rican style”

of the batter on the bottom of the cupcake. Place the

Cooking spray

plantain stripes in the cupcake, so they cover the sides.

Salt & pepper to taste

Add ground meat and cover with more of the batter. Bake for about 15-20 until golden.

72

Carne Molida (Ground Meat Puerto Rican Style) 55 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 onion, chopped

In a saute pan, cook onion, sofrito and garlic with olive oil

1 cup sofrito

for 1 to 2 minutes, until all ingredients are combined. Add

3 tablespoons garlic, chopped

remaining ingredients and cook on medium-high heat for

2 tablespoons olive oil

15 to 20 minutes, until meat is cooked.

1 cup tomato sauce 2 tablespoons tomato paste 2 pounds ground beef 2 tablespoons dried oregano Salt and pepper to taste

73

MAIN DISHES

2 SERVES

Pernil (Pork Shoulder) A simple way to feed a lot of people and one of the Caribbean’s most desired meat dishes. The dish is popular throughout the year and especially during the holiday season.

MAIN DISHES

10 SERVES

35 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

7-pound pork leg*

In a bowl, combine garlic powder, oregano, olive oil and

3 tablespoons garlic powder

salt and pepper. Spread over pork leg. Cover and let it sit

2 tablespoons dried oregano

in the refrigerator for at least 24 hours. This will make a

1/8 cup olive oil

very tasty pork. Preheat oven to 350°F. Cook 35 minutes

Salt and pepper to taste

per pound.

*When buying a pork shoulder, try to buy it at a Hispanic market. Ask specifically for “pernil” so you will be guaranteed to get the pork skin. This is the best part for most Latin Americans, although not very popular among other nationalities.

74

Fiery Chicken and Shrimp in BBQ Guava SauceServed with Malanga (Taro) Mash 55 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

For chicken and shrimp:

In a skillet on medium-high heat, brown and cook chicken

2 chicken breasts, cut into 1-inch

with garlic and olive oil. Season with salt and pepper.

strips

Add shrimp, guava BBQ sauce and cilantro. Simmer until

1/8 cup pique (hot sauce)

shrimp are cooked, 1 to 2 minutes.

2 teaspoons garlic, minced 2 teaspoons olive oil 1½ pounds (21-25 count) medium shrimp, peeled and deveined ½ cup guava BBQ sauce 1/4 cup cilantro, chopped Salt and pepper to taste

75

MAIN DISHES

2 SERVES

Caribbean Chicken Roulade (Chicken Rolls) Not traditional at all, this dish uses many Latin American ingredients with a fusion of international cuisine. It can be made the day ahead and reheated as a main dish or served cold as an appetizer.

Make it with beef steaks instead of chicken for a completely different, but still very tasty, dish.

MAIN DISHES

4 SERVES

55 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 teaspoons olive oil

Preheat oven to 375°F. Season chicken breasts on both

4 chicken breasts*

sides with salt and pepper. Peel plantains and cut

1 cup fried ripened plantains**

horizontally into 1-inch strips. Cut Spanish red peppers

2 cups canned Spanish red peppers,

into thin strips. Place Swiss cheese on opened, butterflied

chopped

chicken breast. Continue with both plantains and Spanish

4 slices Swiss cheese

red peppers on top of cheese. Roll to close completely.

12 slices bacon

Wrap with bacon slices. Cook for 40 to 45 minutes, until

Salt and pepper to taste

chicken is thoroughly cooked and registers 165°F using a thermometer. Turn chicken breast on opposite side and raise temperature to broil for about 2 to 3 minutes to make bacon crunchy. Remove from oven and let rest for 5 to 10 minutes. Cut into 1-inch thick pieces.

*These are to be opened with a “butterfly” cut. Your butcher can do this or you can split the chicken in half horizontally, without cutting all the way through, so it opens like a butterfly (hence the name).

76

Carne Fría (Cold Meat) This simple-to-make appetizer is a treat for all of us who grew up in a Caribbean household. It can be made up to 3 days ahead and left in the refrigerator until ready to use. It’s particularly good to take as a token of appreciation when visiting friends and family. It can be eaten by itself or served with salted crackers.

50 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 pound ground beef

In a bowl, combine all ingredients but cracker meal and

1 pound ground ham

bacon thoroughly. Add cracker meal until the mixture has

2 eggs

enough consistency to be formed into a log. Depending on

1 tablespoon dried oregano

the humidity where you live, you might need more or less

1 tablespoon ground cumin

cracker meal. Form into a log and wrap with bacon slices.

1 tablespoon garlic, mashed

Finally, cover with foil paper and wrap as if wrapping a

1 cup carrots, cut into small chunks

candy. Boil for 45 to 50 minutes until thoroughly cooked.

½ cup Spanish peppers stuffed

Remove from water and let it sit in the refrigerator (place

olives, cut into pieces

in a dish to contain grease) for at least 6 hours. Remove

1 cup cracker meal

foil paper and cut into slices.

12 bacon slices Salt and pepper to taste

77

MAIN DISHES

2-3 LOGS

Malanga (Taro) Mash

MAIN DISHES

4 SERVES

5 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

1½ pounds taro, cut into chunks and

Place boiled taro in a bowl and mash using a potato

boiled

masher. Fold in remaining ingredients.

2 tablespoons butter 1/4 cup sour cream ½ pack (3.5 ounces) queso del pais (farm cheese), grated Salt and pepper to taste

78

Longaniza – Beer Risotto with Pigeon Peas 10 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 pack (15 ounces) chicken longaniza

In a large skillet, saute longaniza with olive oil, butter,

1/8 cup olive oil

garlic and onions. Cook until onions are transparent,

3 tablespoons unsalted butter

about 3 to 5 minutes. Add rice and stir to coat with the

2 tablespoons garlic, minced

other ingredients. Add beer and simmer 3 to 5 minutes,

1 yellow onion, chopped

until absorbed. Adding 1 cup at a time, mix chicken broth

1½ cups Arborio rice

into rice and continue stirring, until absorbed. Repeat in

2 cups beer

½-cup increments, until desired texture of rice is achieved.

3 cups chicken broth, warmed

Add parmesan cheese, parsley and finally pigeon peas.

1½ cups parmesan cheese, grated

Season with salt and pepper.

1/4 cup heavy cream ½ cup Italian parsley, chopped 1 cup canned pigeon peas Salt and pepper to taste

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MAIN DISHES

4 SERVES

Breadfruit Tostones Topped with Longaniza and Chorizo

MAIN DISHES

12 SERVES

5 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 pound breadfruit tostones, fried

In a medium-size skillet, saute longaniza and chorizos with

1 case (15 ounces) longaniza,

onions and garlic until edges are golden. Add beer and

chopped

simmer until meats are cooked. Reserve.

½ case (7.5 ounces) chorizo for BBQ (chorizo parrillero), chopped

In the meantime, blend together all 3 cheeses and cilantro.

1 yellow onion, cut into thin strips

Season with salt and pepper.

1 tablespoon garlic, minced 2 cups beer

Spread cheese mixture over each breadfruit toston. Top

1 tablespoon olive oil

with meats and garnish with cilantro stems and Spanish

1 pack (7 ounces) white cheese,

red peppers.

shredded 1 cup blue cheese, crumbled ½ cup goat cheese ½ cup cilantro, chopped Salt and pepper to taste Cilantro stems and Spanish red peppers, cut into strips for garnish

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Rotini with Seven Cheeses Sauce and Traditional Puerto Rican Sausages 5 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 pouches (10 ounces each) Puerto

In a skillet at medium-high heat, saute garlic in olive

Rican Vienna Sausages, drained

oil. Add sausages and cook 2 to 3 minutes, until edges

1 box (1 pound) rotini pasta, boiled

are golden. Add butter and heavy cream and wait 1 to

1/8 cup olive oil

2 minutes, until cream is hot. Add cheeses and stir until

2 tablespoons garlic, minced

melted. Season with salt and pepper.

3 cups heavy cream 1/4 cup unsalted butter 1½ cups Italian cheeses blend (comes in a pouch) 3/4 cup parmesan cheese, shredded Salt and pepper to taste

81

MAIN DISHES

4 SERVES

Rice with Traditional Puerto Rican Sausages (Arroz con Salchichas)

MAIN DISHES

4 SERVES

25 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 pouch (10 ounces) Puerto Rican

In a stockpot or caldero, saute sausages in olive oil with

Vienna Sausages, drained (save

garlic and tomato paste. Add rice and cover with mixture.

broth)

Add remaining ingredients. Boil, reduce and cover. Lower

1/8 cup olive oil

heat to very low and cook for 20 to 25 minutes, until rice

2 tablespoons garlic, minced

is tender.

2 tablespoons tomato paste 2 cups medium-grain rice 2 cups water 1 cup sausage broth (from pouches) 1 beef bullion cube 1 tablespoon sazón seasoning 1/8 cup chopped cilantro 1/8⅛ cup chopped culantro Salt and pepper to taste

82

Vaca Frita (Fried Cow) With this dish, you’ll know a bit more about me. I am half Puerto Rican (my dad) and half Cuban (my mom). This dish had to be in this book as it’s one of my favorites and it reminds me of my mom’s cooking, which is funny because she does not cook at all. Sorry, Mama, but you know you are the first to admit cooking is not your thing. A great-tasting, easy-to-prepare Cuban dish that is perfect for a family dinner. A very traditional dish usually served with rice and fried ripe plantains.

30 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 pounds skirt stake

In a stockpot, cover meat with water and add bay leaves,

3-4 bay leaves

bullion cubes and cubed onion. Let boil about 30 minutes,

2 bullion cubes or beef base

or until thoroughly cooked. Remove from liquid.* Shred

1 onion, cut into big chunks

using hands or two forks. Reserve. In a skillet at very high

Olive oil

heat, add olive oil and fry shredded meat. Add remaining

2 tablespoons garlic, mashed

ingredients and cook until meat is crisp on the outside

2 onions, cut into thin strips

and tender on the inside. Can be served with additional

3-4 lemons

cooked onions.

Salt and pepper to taste Onions cooked in butter (optional)

*Save liquid to use in place of water when making white rice to serve with ropa vieja. Can also be saved to be used as cooking liquid (you might need to add more water) when making Cuban black beans, another staple of this country’s cuisine.

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MAIN DISHES

4 SERVES

Picadillo (Ground Meat Cuban Style)

MAIN DISHES

2 POUNDS

20 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 chopped onion

In a saute pan, cook onion and garlic with olive oil for 1 to 2

3 tablespoons garlic, chopped

minutes, until all ingredients are combined. Add remaining

2 tablespoons olive oil

ingredients and cook on medium-high heat for 15 to 20

2 pounds ground beef

minutes until meat is cooked.

1 cup ground ham 2 tablespoons tomato paste

1/8 cup Spanish pepper stuffed olives, halved ½ teaspoon granulated sugar Salt and pepper to taste

84

Carne Frita (Fried Pork) A straightforward dish from Puerto Rico. Very tasty and often served with mofongo. Great with rice and beans.

30 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

3 pounds pork butt, cut into 1-2 inch

Remove any fat from pork pieces. In a bowl, combine

pieces

garlic powder, oregano, salt and pepper. Season pork

1 teaspoon garlic powder

with mixture and let sit covered in refrigerator for at

1 teaspoon ground oregano

least 30 minutes. Fry pork in lard (or corn or vegetable oil)

Salt and pepper to taste

for 20 minutes on medium heat, until cooked thoroughly.

2 onions, cut into slices and cooked

Raise heat to high and cook for another 5 minutes, until

in olive oil

crisp on edges. Remove from oil, season with more salt,

Lard, corn or vegetable oil for

if desired, and add cooked onions.

frying

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MAIN DISHES

4 SERVES

Snapper Ceviche One of the most refreshing dishes ever made. Although popular in Peru and other Latin American countries, it has spread to other countries, especially those that speak Spanish. This version is a little unusual as it has a Caribbean twist, thanks to the addition of mango and cilantro.

MAIN DISHES

4 SERVES

10 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 pounds snapper fillet, cut into

In a bowl, combine all ingredients but snapper. Mix well,

small pieces

add snapper and cover. Let it rest for 10 to 15 minutes in

1 cup (10-12 lemons) lemon juice

the refrigerator.

½ cup grapefruit juice

Note: Ceviche can be made by using all kinds of seafood

1 teaspoon balsamic vinegar

and fish. Feel free to mix and match whichever ones are

1 tablespoon olive oil

your favorite. Also, know that traditional ceviche should

½ cup garlic, mashed

not be “cooked” (in the juices) longer than 15 minutes, as

1 cup purple onion, cut into very thin

the fish and seafood will turn very hard.

slices

Always buy the freshest fish and seafood possible,

½ cup bell peppers, seeded, cut

especially when making ceviche. Also, watch out for

into small squares

spines and remove skin before cutting.

3/4 cup cilantro, chopped 1½ cup fresh mango, cut into small chunks Salt and pepper to taste

86

Tripleta Sliders with Mango Ketchup Tripletas are our “unofficial” sandwich. Tripleta means three, so three meats go in. Typically they are beef, chicken and the third could be anything. Usually tripletas are made with water bread or sobao bread, two traditional breads found in any bakery or supermarket. This version is a slider perfect for any party or even a quick lunch served with a salad

6 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

½ cup red onion, finely chopped

In a food processor, finely cut and process chorizo. Add

2 teaspoons garlic, minced

to a mixing bowl. Remove casing on the longaniza, mash

12 ounces ground beef

with your hands and add to pork and chorizo. Add all

12 ounces chorizo for grilling

remaining ingredients except bread and olive oil. Using

(parrillero)

your hands, blend well to incorporate all ingredients. Form

12 ounces chicken longaniza

into 1/4-cup sliders.

1/4 cup fresh cilantro, finely

In a large skillet over high heat, add oil and heat until

chopped

almost smoky. Place sliders in skillet and sear on both

1 tablespoon ground cumin

sides. Reduce heat to medium. Cook about 5 to 6

Canola or olive oil for cooking

minutes per side (more or less depending preference for

sliders

doneness). Serve on buns with mango ketchup.

12 slider buns, split, toasted Salt and pepper to taste

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MAIN DISHES

12-15 SERVES

Criollo (Creole) Shrimp MAIN DISHES

4 SERVES

15 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 teaspoon olive oil

In a saute pan on medium high heat, cook all ingredients

1½ cups tomato sauce

but shrimp for about 10-12 minutes to make sauce. Add

1/4 cup sofrito

shrimp and cook for another 2 to 3 minutes, until orange.

1 cup Spanish red peppers, cut into

Season with salt and pepper to taste.

strips 1/8 cup recao, chopped 1/8 cup cilantro, chopped 2 pounds medium shrimp, peeled and uncooked Salt and pepper to taste

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Caribbean Chicken Roulade (Chicken Rolls) Not traditional at all, its a dish which utilizes many Latin American ingredients with a fusion of international cuisine. It can be made the day ahead and reheated as a main dish or served cold as an appetizer. Great to be made with beef steaks instead of chicken for a completely different but still very tasty dish.

INGREDIENTS 1 teaspoon olive oil 1½ cups tomato sauce 1/4 cup sofrito 1 cup Spanish red peppers, cut into strips 1/8 cup recao, chopped 1/8 cup cilantro, chopped 2 pounds medium shrimp, peeled and uncooked Salt and pepper to taste

55 MINUTES

1 1/2 HOUR

P R E P A R AT I O N M E T H O D Pre-heat oven to 375 degrees. Season chicken breasts on both sides with salt and pepper. Peal plantains and cut into horizontal 1 inch strips. Cut Spanish red peppers into thin strips. Place Swiss cheese on the opened butterflied chicken breast. Continue with both the plantains and Spanish red on top of the cheese. Roll to close completely.

Wrap with bacon slices. Cook for 40-45 minutes until chicken is cooked and registers 165 degrees F in a thermometer. Turn chicken breast on the opposite side for bacon to get crunch by raising temperature to broil about 2-3 minutes. Remove from oven and let it rest for 5-10 minutes. Cut into 1 inch thick pieces.

* These are to be opened in a cut called “butterfly”. Your butcher can do this or you can split the chicken in half horizontally without cutting all the way trough so it opens like a butterfly (hence the name given to the cut)

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MAIN DISHES

4 SERVES

Chicken Fricassee Very popular throughout the islands of the Caribbean, it is inspired by the well-known European dish.

Mostly served with white rice.

MAIN DISHES

6-8 SERVES

25 MINUTES

1 1/2 HOUR

INGREDIENTS

P R E P A R AT I O N M E T H O D

3 pounds chicken, cut into pieces

Season chicken with oregano, salt and pepper and let

4 teaspoons dried oregano

them rest at least a half hour in the refrigerator (covered).

½ cup olive oil

In a stockpot, cook chicken in olive oil, until golden. Add

4 tablespoons garlic, mashed

remaining ingredients, but leave potatoes out. Simmer for

Water

15 minutes, covered. Add potatoes and cook for another

3/4 cup sofrito*

20 to 25 minutes until potatoes are tender. Season with

1/4 cup recao, chopped**

salt and pepper.

1/4 cup cilantro, chopped

This dish is very saucy. If a thicker sauce is to your

1 onion, cut into chunks

likeness, simply mash a couple potato pieces (from the

1 cup tomato sauce

ones in the dish) to make a thicker sauce.

1 ham hock*** 1/4 cup green olives, pitted

*Sofrito is really optional in this recipe. In Cuban households, it is not used

3 tablespoons capers

as it is in Puerto Rico.

½ cup red wine

**If recao is not available, simply add more cilantro.

3 cups potatoes, cut into 8

***If you can’t find them or simply don’t like having them in your dish, they

pieces****

can be substituted with regular cooking ham or even ham bullion cubes.

Salt and pepper to taste

***When cooking potatoes, the skin can be left on, if washed thoroughly.

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Coquito (Puerto Rican Eggnog) Nothing better than this drink. Taste like Christmas and its exclusively made during the months of December and January. It’s a party for the senses and the Holidays do not feel the same – for us- if you don’t drink a lot of it. Be careful though… its addictive!!! Great as a present when

2 B OTTLE S

5 MINUTES

DRINK

INGREDIENTS

P R E P A R AT I O N M E T H O D

1½ cups evaporated milk

In a small pot, combine all ingredients. Pour into glass

1½ cups condensed milk

bottles and let rest in the refrigerator at least 2 days.

1½ cups fresh milk

Serve as a cocktail.

1½ cups coconut milk 2 teaspoons vanilla extract ½ teaspoon cinnamon 2-3 cups rum (to taste) Sugar to taste

95

DRINKS

presented in a bottle decorated with ribbons and Christmas decoration

Mojito A Cuban drink we have adopted as our own, the mojito is rapidly becoming a favorite in Puerto Rico. The spearmint and sugar goes great with all of our food, and it’s the perfect combination of refreshment and fun. It’s a party in your mouth!

DRINKS

1 GLASS

5 MINUTES

DRINK

INGREDIENTS

P R E P A R AT I O N M E T H O D

3 ounces light rum

In a highball glass, crush spearmint leaves and key lime.

10-15 spearmint leaves

Add sugar and fill with ice. Add rum and club soda and

Juice of 1 key lime (more if you like

mix well. Garnish with a sprig of spearmint.

it tart) 2 tablespoons sugar 2 ounces club soda Ice Spearmint leaves, for garnish

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Coquito Piña Colada The Caribbean’s drink of choice goes with everything. It’s being said it was created in a bar in Old San Juan in Puerto Rico but the Hilton in San Juan also claims it was created there. Either way I am very happy it was invented.

5 MINUTES

DRINK

INGREDIENTS

P R E P A R AT I O N M E T H O D

Ice

Place ice, rum, pineapple juice and cream of coconut

3-4 ounces light/silver rum (more if

in a blender. Process 1 to 2 minutes until foamy. Serve

you like it strong)

in a tall glass and garnish with a pineapple slice and a

3½ ounces pineapple juice

maraschino cherry.

3 ounces cream of coconut Pineapple slices, for garnish Maraschino cherries, for garnish

97

DRINKS

2 GLASS

Puerto Rican Sangría As you may know, sangria is a traditional Spanish drink made with wine. Typically made with red wine, I personally like the white version better. It’s more refreshing and lighter, perfect for taking with you to the beach. This version uses rum, in addition to wine, which makes for one fabulous treat in a glass!

DRINKS

3-4 CUPS

5 MINUTES

DRINK

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 cups mango juice*

In a bowl combine ingredients. Serve with more ice, if

1 cup passion fruit juice*

desired.

2 cups white wine 1 ½ cups light rum

*Fruit juices can be substituted, as needed. Sometimes

2 cups lime soda

it is hard to find tropical fruit juices in some parts of the

Juice from 1 lime

world. Simply use whatever you can find and like.

2 cups tropical fruits, cut into chunks ½-1 cup sugar (to taste), diluted in water (called simple syrup) 1 teaspoon vanilla extract Ice

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Rum Punch This is my “go-to” drink when I want something refreshing and fruity and fun. The colder it’s served, the better. Perfect to make in large quantities for parties and special events.

5 MINUTES

DRINK

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 cup fruit punch

Mix all ingredients in a shaker. Strain and serve in a high

3 ounces light rum

ball glass over ice. Garnish with fresh fruit.

1 ounce brandy Ice Fresh fruit for garnish

99

DRINKS

1 GLASS

Mango Martini A twist on the classic martini using one of the iconic fruits of the tropics and a favorite of all us who grew up with a mango tree in the backyard.

DRINKS

1 GLASS

5 MINUTES

DRINK

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 ounces light rum

In a shaker, put all ingredients but the mango slices.

1 ounce triple sec

Shake thoroughly and strain into a chilled martini glass.

Juice of a key lime

Garnish with a mango slice.

2½ ounces mango nectar Ice Mango slices for garnish

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102

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104

Flan (Egg Custard) Chances are if you are having dinner (or lunch) at a Puerto Rican household, dessert will be flan, an easy-to-make custard that has been popular forever. Everyone has their own version, and all are uniquely good. You can find it already made in the supermarket. This recipe only uses six ingredients but it packs a lot of flavor. A must to make and take when invited to a party.

50 MINUTES

DESSERT

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 1/4 cups granulated sugar

To make caramel:

7 eggs

Pour sugar into a saucepan and caramelize over

2½ tablespoons vanilla extract

medium-low heat stirring constantly. Should be golden

2 teaspoons almond extract

caramel in color. Divide caramel into 6-8 (depending

1 can evaporated milk

on size) oven-proof, clear-glass molds sprayed with

1 can condensed milk

cooking spray. Make sure caramel covers the bottom

Pinch of salt

of each mold.

To make flan: Pre-heat oven to 350°F. In a food processor or blender, place eggs, vanilla and almond extract, evaporated and condensed milks and salt. Process until smooth. Pour into prepared molds with caramel. Place molds in a “lasagna pan” or any pan deep enough to hold water.

. the center shelf of oven. Add room temperature water Take lasagna pan with flan molds and place on to pan until water reaches about halfway up the molds. Flans cook in a bain-marie, or water bath.

Cook for 50 to 55 minutes. Check for doneness by inserting a toothpick in the center. Once it comes out clean, flans are ready.

Let flans cool at room temperature. Run a knife around molds and unmold onto a plate

105

DESSERTS

6-8 PORTIONS

Upside-down Cake in a Spiced Puerto Rican Rum Sauce 10 PORTIONS

DESSERTS

INGREDIENTS

30 MINUTES

DESSERTS

P R E P A R AT I O N M E T H O D

For cake 1 whole pineapple, cut into 2-inch

To make cake:

wedges

Preheat oven to 350°F. Butter a saute pan. Coat each

1½ cups sugar

wedge of pineapple with ½ cup sugar. In a sauté

1/4cup butter

pan, heat olive oil. Add pineapples and cook for 2 to

1 tablespoon olive oil

3 minutes, or until caramelized. Remove from pan and

2 tablespoons Puerto Rican Vanilla

place in the greased saute pan. With an electric mixer,

Flavored rum

cream remaining 1 cup of sugar and butter together.

1 egg

Add rum, egg and milk. Add flour, baking powder and

2/3 cup milk

salt. Pour batter over pineapple. Bake for 25 to 30

1 1/3 cups flour

minutes. Invert cake onto a platter. Cut and place a slice

2 teaspoons baking powder

of cake on a plate.

Pinch of salt For sauce

To make sauce:

1 cup Puerto Rican Spiced Rum

In a saucepan at medium-high heat, simmer rum, heavy

2 cups heavy cream

cream and vanilla extract. Cook for 8 to 10 minutes. Add

2 tablespoons vanilla extract

cornstarch and cook until desired thickness.

3 tablespoons cornstarch, diluted in ½ cup milk

106

Tres Leches (3 Milks) A favorite decadence of many.

10 MINUTES

DESSERTS

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 vanilla cake, prepared (8” X 8”)

In a small pot, combine all of the milks, vanilla extract

1½ cups evaporated milk

and sugar. With a fork, make holes in the cake. Adding

1½ cups condensed milk

a little at a time, pour the mixed milks until the cake

1½ cups fresh milk

absorbs it all. Place in refrigerator for a couple of hours

2 teaspoons vanilla extract

or overnight. Cover with whipped cream and serve.

Sugar to taste Whipped cream

107

DESSERTS

8-12 PORTIONS

DESSERTS

Chocolate and Puerto Rican Rum Truffles 24 PORTIONS

120 MINUTES

DESSERTS

INGREDIENTS

P R E P A R AT I O N M E T H O D

2/3 cup heavy cream

In heavy medium saucepan, bring heavy cream to boil.

2 cups (one 12-ounce package)

Remove from heat and add chocolate. Whisk until melted

semisweet chocolate chips

and smooth. Add rum and pour into a bowl. Cover and

3 ounces Puerto Rican Spiced rum

chill until firm, at least 2 hours. Line baking sheet with

Unsweetened cocoa powder

waxed paper. Drop mixture by rounded teaspoonful.

Sweetened shredded coconut,

Roll in cocoa powder, coconut or pistachios. Place onto

toasted

prepared baking sheet. Freeze until firm, about 45

Unsalted pistachios, chopped

minutes. Cover with plastic; chill until ready to serve.

108

4 PORTIONS

INGREDIENTS 4 cups Campoverde Tropical Mix,

10 MINUTES

DESSERTS

P R E P A R AT I O N M E T H O D In a food processor, combine all ingredients until fruit

frozen

mix is smooth. Place in a metal bowl, cover and place

1 teaspoon vanilla extract

in freezer for at least 24 hours. Serve with pineapple

½ cup heavy cream

rum syrup.

1/4 cup simple syrup (equal parts sugar and water)

109

DESSERTS

Fresh Tropical Fruit Ice Cream with Pineapple Rum Syrup

Dulce de Leche

DESSERTS

1½ CUPS

90 MINUTES

DESSERTS

INGREDIENTS

P R E P A R AT I O N M E T H O D

1 can (15 ounces) condensed milk

Remove label from can. Place in saucepan in about 3 inches of water. Boil for about 1½ hours. Remove from water and let cool. Open can and serve.

110

Spicy Chocolate Truffles 5 MINUTES

DESSERTS

INGREDIENTS

P R E P A R AT I O N M E T H O D

1½ pounds semi-sweet chocolate

In a medium-size saucepan at medium-high heat,

1 /3 cup heavy cream

bring heavy cream to a boil. Let steep for about 4 to

2 tablespoons Mi Madre Pique de

5 minutes, until very hot. Add pique. Place chocolate in

Puerto Rico

a mixing bowl. Pour cream mixture over chocolate and

Cocoa powder

stir to melt chocolate. Cover and place in refrigerator

Powdered sugar

until firm, about 1 to 2 hours.

Chili pepper

Use a small ice cream scoop to scoop mixture into balls

1

and place on a cookie sheet (or plate) covered with parchment or wax paper. Cover with plastic wrap and place in refrigerator, until firm, about half hour.

In the meantime, place cocoa powder, powdered sugar and chili pepper on separate plates.

Roll balls into cocoa powder, powdered sugar and chili pepper. Roll between palms and chill once again.

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DESSERTS

12-24 SERVES

Rice Doughnut with Dulce de Leche Sauce and Chocolate Shavings DESSERTS

1½ CUPS

5 MINUTES

DESSERTS

INGREDIENTS

P R E P A R AT I O N M E T H O D

2 cups medium-grain rice, cooked

Place canola oil in a stockpot or a deep fryer. Warm to

but cold

350°F. In a mixing bowl, add flour, sugar, baking powder,

1/3 cup cake flour

nutmeg and cinnamon. Mix well. Add rice and coat with

1/4 cup brown sugar

mixture. In separate bowl, combine vanilla and egg

½ teaspoon baking powder

and beat. Add to rice and mix using your hands. Make

1/8 teaspoon ground nutmeg

sure rice is completely covered with eggs. Add another

½ teaspoon ground cinnamon

beaten egg, if needed. Shape into balls using hands. Fry

1 teaspoon vanilla extract

until golden, about 1 to 2 minutes. Drain and pour dulce

2 eggs, beaten

de leche over it. Cover with chocolate shavings.

Canola oil for frying Confectioner’s sugar Dulce de leche Dark chocolate shavings

112

FARO LOS MORRILLOS DE CABO ROJO

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Here is where the Atlantic Ocean and the Caribbean Sea marry each other to become one, protecting and making even more beautiful my Puerto Rico. It is here where the sounds of the waves remind us that life is simply perfect. Where you can find the rhythms of tropical music and the smell of the salty ocean mixing with perfectly cooked fritters served along the roadside without pretention. I live in a place where Spanglish (blend of Spanish and English) is almost a second language. We are a mix of Taíno Indians, our native inhabitants back in the 14th Century; the Spanish who discovered and colonized the island; the Africans who were brought here as slaves; and of course, the Americans and other numerous cultures who, as time has passed, have made a mark on our history. We are proud to be a melting pot of culture. We are not white. We are not black. We are not mestizos. We are the color of Puerto Rico.

BIOGRAPHY

I come from a place where visitors are friends we haven’t met yet and then upon meeting, become family. We expect you to be alright with hugging and kissing (on the cheeks, of course) now that you are part of the family. This is part of who we are. We firmly believe in the phrase “donde come uno comen 10,” where one eats, 10 do. You better be hungry, as our cuisine is first class and our flavors are mind blowing. The texture of plantains, the sweetness of coconut, the succulence of our native lobster, the pungent aroma of recao, also known as culantro–this is what we are.

My Puerto Rico is not only about recipes but also about my culture and my people. I want you to step back, close your eyes and let yourself travel to my heaven, my Puerto Rico. I personally invite you to explore who we are in all ways and know that you will be enchanted with our magic, the kind that can only happen here. I promise you will never want to leave. These recipes are a compilation of my favorites—some traditional, some not so much, but all inspired by my island’s flavors using ingredients found in most supermarkets across the globe.

I invite you to make at least one recipe each day and to share them with your family and friends. This is what it is all about! Play some Puerto Rican music and dance the night away, as you let yourself be carried away by the notes of the music and the multilayered flavors of our cuisine, all while sipping the best rum on Earth—ours, of course.

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Here is where the Atlantic Ocean and the Caribbean Sea marry each other to become one, protecting and making even more beautiful my Puerto Rico. It is here where the sounds of the waves remind us that life is simply perfect. Where you can find the rhythms of tropical music and the smell of the salty ocean mixing with perfectly cooked fritters served along the roadside without pretention. I live in a place where Spanglish (blend of Spanish and English) is almost a second language. We are a mix of Taíno Indians, our native inhabitants back in the 14th Century; the Spanish who discovered and colonized the island; the Africans who were brought here as slaves; and of course, the Americans and other numerous cultures who, as time has passed, have made a mark on our history. We are proud to be a melting pot of culture. We are not white. We are not black. We are not mestizos. We are the color of Puerto Rico.

family. We expect you to be alright with hugging and kissing (on the cheeks, of course) now that you are part of the family. This is part of who we are. We firmly believe in the phrase “donde come uno comen 10,” where one eats, 10 do. You better be hungry, as our cuisine is first class and our flavors are mind blowing. The texture of plantains, the sweetness of coconut, the succulence of our native lobster, the pungent aroma of recao, also known as culantro–this is what we are.

My Puerto Rico is not only about recipes but also about my culture and my people. I want you to step back, close your eyes and let yourself travel to my heaven, my Puerto Rico. I personally invite you to explore who we are in all ways and know that you will be enchanted with our magic, the kind that can only happen here. I promise you will never want to leave. These recipes are a compilation of my favorites—some traditional, some not so much, but all inspired by my island’s flavors using ingredients found in most supermarkets across the globe.

I invite you to make at least one recipe each day and to share them with your family and friends. This is what it is all about! Play some Puerto Rican music and dance the night away, as you let yourself be carried away by the notes of the music and the multilayered flavors of our cuisine, all while sipping the best rum on Earth—ours, of course.

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BIOGRAPHY

I come from a place where visitors are friends we haven’t met yet and then upon meeting, become

we’ll see you soon!...