Lime Margarita

INGREDIENTS
1 (6 ounce) can frozen limeade concentrate
6 fluid ounces tequila
2 fluid ounces triple sec

DIRECTIONS
Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

Grilled Salmon with Roasted Corn Relish

Grilled Salmon with Roasted Corn Relish


This entire dish is prepared on the grill, infusing both the relish and salmon with a bit of smokiness.


Yield
4 servings (serving size: 1 fillet and 3/4 cup relish

Ingredients:

4 Anaheim chiles
Cooking spray
2 shucked ears corn
1 cup diced tomato
1/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon ground cumin
4 (6-ounce) skinless salmon fillets

Preparation:
Prepare grill
Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.
Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.
Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.

Nutritional Information
Calories:
304 (33% from fat)
Fat:
11.3g (sat 2.6g,mono 4.8g,poly 2.9g)
Protein:
33.9g
Carbohydrate:
18.1g
Fiber:
2.7g
Cholesterol:
80mg
Iron:
1.7mg
Sodium:
671mg
Calcium:
39mg

Warm Chocolate Soufflé Cakes with Raspberry Sauce

Warm Chocolate Soufflé Cakes with Raspberry Sauce

You can make the sauce a day ahead and keep it refrigerated. Garnish soufflés with fresh raspberries or mint, if desired.

Yield
12 servings (serving size: 1 cake and 2 tablespoons sauce

Ingredients:

Sauce:

2/3 cup granulated sugar
1/4 cup fresh orange juice
1 (12-ounce) package frozen unsweetened raspberries, thawed

Cakes:
Cooking spray
2 tablespoons granulated sugar
3/4 cup fat-free milk
1/4 cup half-and-half
2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 1/4 cups granulated sugar, divided
1/4 cup butter, softened
3 large egg yolks
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon cream of tartar
5 large egg whites
1 tablespoon powdered sugar

Preperation:

To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.
To prepare cakes, coat 12 (6-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
Combine milk and half-and-half in a small saucepan. Bring to a simmer over medium-high heat (do not boil). Remove from heat; add chocolate, stirring until chocolate melts. Add cocoa and vanilla, stirring with a whisk. Pour into a large bowl; cool completely.
Preheat oven to 325°.
Place 1 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed until light and fluffy. Beat in egg yolks. Add cooled chocolate mixture; beat until blended. Lightly spoon flour into a dry measuring cup; level with a knife. Stir into chocolate mixture.
Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared ramekins.
Place ramekins in 2 (13 x 9-inch) baking pans; add hot water to pans to a depth of 1 inch. Bake at 325° for 33 minutes or until puffy and set. Loosen cakes from sides of ramekins using a narrow metal spatula. Invert the cakes onto 12 dessert plates. Sprinkle evenly with powdered sugar; serve with raspberry sauce.

Chinese Favorite Cheeseburger Egg Rolls

Cheeseburger Egg Rolls

PREP TIME
25 Min
COOK TIME
25 Min
READY IN
50 Min

Original recipe yield 15 egg rolls

INGREDIENTS:

1 pound ground beef
1 onion, chopped
1 cup chopped dill pickles or sweet pickles
1 cup shredded Cheddar cheese
1 tablespoon prepared yellow mustard, or to taste
1 (16 ounce) package egg roll wrappers
1 cup vegetable oil for frying

DIRECTIONS

1.
Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.

2.Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.

3.Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.

4.Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels. Enjoy!!!

5 kilos de elote blanco (36 piezas en promedio) 2 1/4 kilos de chile verde (anahay) 750 gramos de manteca vegetal 400 gramos de queso blanco 1 taza de leche pasteurizada 80 gramos de sal fina

Los elotes se pelan y se jiman (es decir, se pasa un cuchillo sobre el elote, cortando los granos, pero dejando la cutícula en el olote); se muelen en el molino. El chile verde se tatema (asa), limpia y desvena, y se corta en rajas. Se bate la manteca hasta que esponje, se le agrega la masa, la sal y la leche. Se bate todo hasta que está a punto y se le añade el queso. Los tamales se hacen untando con una cuchara sopera la masa en la hoja y a cada tamal se le agregan dos rodajas de chile verde. Los tamales se doblan y se van acomodando en una olla vaporera, se cubren con hojas de elote y una servilleta húmeda, después se tapan perfectamente. Se dejan cocer primero a fuego alto hasta que hierva el agua y en ese instante se baja a fuego lento por 55 minutos.

5 kilos de elote blanco (36 piezas en promedio) 2 1/4 kilos de chile verde (anahay) 750 gramos de manteca vegetal 400 gramos de queso blanco 1 taza de leche pasteurizada 80 gramos de sal fina

Los elotes se pelan y se jiman (es decir, se pasa un cuchillo sobre el elote, cortando los granos, pero dejando la cutícula en el olote); se muelen en el molino. El chile verde se tatema (asa), limpia y desvena, y se corta en rajas. Se bate la manteca hasta que esponje, se le agrega la masa, la sal y la leche. Se bate todo hasta que está a punto y se le añade el queso. Los tamales se hacen untando con una cuchara sopera la masa en la hoja y a cada tamal se le agregan dos rodajas de chile verde. Los tamales se doblan y se van acomodando en una olla vaporera, se cubren con hojas de elote y una servilleta húmeda, después se tapan perfectamente. Se dejan cocer primero a fuego alto hasta que hierva el agua y en ese instante se baja a fuego lento por 55 minutos.

End a great Mexican meal with a piece of this rich, moist cake.
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
Preparation:Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.

Recipe for Pasteles

Pasteles is part of being Puerto Rican. It is the most cherished culinary recipe in our culture. Not having pasteles on our table during Christmas would be like not having Santa Claus or the three kings bring gifts. It's a lot of work but it's worth it.
They are made with dough made from starchy roots and other vegetables. These roots can be found in large vegetable markets all over the United States. The pastel stuffing can be made from pork, poultry and seafood. For this recipe we will use the traditional pork stuffing.
The Masa (the dough):
10 very green bananas2 green plantains2 lbs. of yautia (taro root)2 medium size Idaho potatoes1 1/2 lbs. of calabaza (pumpkin) 2 1/2 lbs. of yuca (cassava)6 tablespoons of annatto oil1/2 cup of annatto oil5 tablespoons of salt or to taste1 cup of the pork stuffing sauce
Other needed materials:
1 roll of butchers twine1 lb of parchment paper1 pack of banana leaves

Grater method:
Peel all the roots and vegetables being sure to leave them whole. As you peel them place them in a large pot with salty water so they won't turn black. Grate all the vegetables on the fine side of the grater into a large pot or bowl.
Food processor method:
A food processor will be used to process the roots and vegetables for this recipe. When I was a kid we didn't have food processors, so we used the fine side of a grater, el guayo to make the masa. The food processor makes this job so much easier and faster.Peel and cut all of the roots and vegetables into small pieces and place them into a large pot with cold water and lots of salt

Processing the roots and vegetables:

1. Drain the roots and vegetables in colanders and place them on the table you will be working on (pictured). 2. Prepare your food processor to process on high speed.3. Have a large pot ready to place the processed masa into.4. Have the reserved 1 cup of the pork stuffing sauce near by.
5. Fill the food processor half way with root and vegetable pieces. Pore a little of the sauce into the processor cover and process until it becomes like oatmeal. Add more pieces through the processor slot and keep processing.6. Once processed place into the large pot (pictured).
7. Keep processing until all of the roots and vegetables are processed.
8. Add the 5 tablespoons of salt, the 6 tablespoons of annatto oil and one cup of pork stuffing sauce to the masa and mix very well until well blended. Taste and see if there is enough salt.

Processed and mixed masa (dough).

to the (LEFT).

The pork Stuffing:
3 1/2 lbs. of pork shoulder3 1/2 tablespoons
of recaíto1 8oz can of tomatoe sauce2 1/2 cups of water2 teaspoons of salt1/4 of black pepper1 pack of Sazon with achiote (annatto)
Cut the port into small pieces. Place all of the pork stuffing ingredients into a large pot. Bring to a boil then simmer for 45 minutes. Reserve 1 cup of the stuffing sause aside for the masa. Place the meat uncovered into another pot so it can cool faster and set aside.9. Wash and wipe dry the banana leaves. With a scissor cut the leaves in half10. Cut the butchers twine. I grab the tip of the twine and spin it from my thumb to my elbow about 24 times. Then I cut it at the thumb to make 38 inched pieces. I repeat the process and cut to make 19 inched pieces 11. Set your table (pictured)1. Masa, 2. Banana leaves, 3. Butchers twine, 4. Garbanzo beans, 5. Pork stuffing, 6. Pimento stuffed olives, 7. Annatto oil, 8. Parchment paper

12. Place a piece of banana leave in the middle of a piece of parchment paper

13. Place a little less of a tablespoon of annatto oil in the middle of the banana leave and smear it around in a circular motion

14. Using a large stirring spoon place about 1/2 of a cup of the masa in the middle of the banana leave and smear it around in a circular motion

15. Place a helping of the pork stuffing together with a little sauce in the middle

16. Flap the upper side of the parchment paper toward the lower side being careful not to ruin the middle

17. Fold the two bottom flaps up 1 1/2 inch then fold over again to land in the middle of the pastel

18. Fold the right flap over and then the left one

19. Take one of the 38 inch pieces of butchers twine and tie the pastel secured with a bow tie. With two 19 inch butchers twine tie both sides with a bow tie

20. Finished pastel, now you have many more to wrap!!!

21. Fill a large pot with water leaving enough space to add the pasteles. Bring to a boil then add salt, taste the water to make sure you taste the salt. Add as many pasteles you are going to serve to the boiling water. Boil at medium heat for 1 1/2 hours. Check to see that all of the pasteles are immersed in water while boiling. If not add more water to the pot. When done untie them and serve hot.
Make about 24 pasteles. Enjoy!!!!

Pernil (pork) made the puertorican way!!

Pernil Con Arroz con Gandules (pork w/ rice and pigeon peas)

Pork And Rice and Pigeon peas together make the perfect duo. Make this for a party reunion or any occasion and impress them all...

This is my blog about Puertorican Food

Arroz Con Gandules (rice and pigeon peas)
We all know this is the main dish of a puertorican.
And most of us would love to learn how to make this
delicous plate but we think that is pretty hard but NO!!!
I will write the recepes down so you could give your family a tasty Puerto Rico meal.

1 lb. raw medium or long grain rice1 15 oz. can gandules (pigeon peas)2 1/2 tbsp. sofrito*2 envelopes sazón seasoning with achiote 2 tbsp. Manzanilla olives1 1/2 tsp. capers1/2 cup vegetable oil 1 8 oz. can tomato sauce1 envelope onion soup* (my secret)16 oz. water


Place the vegetable oil, sofrito, sazón with achiote, gandules, olives, capers, onion soup and tomato sauce in a big pot.Thoroughly wash rice and add to the other ingredients.Pour water over the ingredients and stir well.(Water should be about 1 inch above the ingredients).Boil on medium high until all the water is absorbed.Reduce heat to low and cover the pot with aluminum foil* and lid.Cook for 35-40 minutes, depending on your stove.Serve with pasteles or tostones.
Tips
If you use onion soup, it will give your rice a better flavor and there is no need to use salt.Rule of thumb: Add 1 1/4 tbsp. of sofrito for every cup of rice you are cooking.Placing aluminum foil over the pot of rice. It gives the grains a chance to all pop evenly.(Another one of my secrets).

I hope you enjoy this delightful meal.