Picadillo de Chayote (Pear squash)
· 6 pear squash (Chayote), rinsed, peeled, and cut into cubes
· 1 cup fresh or thawed corn kernels or 3 corns on the cob
· 2 cups of water
· 2 ¼ cups sour cream
· 1 cup of Cream Cheese
· 4 ½ oz unsalted butter
· 1/2 cup onion, chopped
· 1 tsp sugar
· Salt and pepper to taste
Sautee onions in a saucepan over low heat until golden. Add vegetable pear and Corn with the water, cook until pear squash is cooked (15 minutes). Add Sour cream, and cream cheese, salt, and pepper. Simmer for 5 more minutes. Serve with rice or on a tortilla.
You can also cook separately ground beef and added at the end.
Tortilla de queso
1 1/2 to 2 pounds masa (corn flour)
4 to 5 tablespoons lukewarm water
· 1 teaspoon kosher salt
· 1 cup shredded cheese
· ½ cup unsalted butter
· ½ cup sour milk
· ½ cup sour cream
Place Masa into a bowl add all the ingredients except for the water. Mix until a dough begins to form. If the dough is still dry and somewhat crumbly, add the tablespoons of water little by little. Turn the dough out onto the counter and shape into a ball. Wrap the ball of dough in plastic wrap and allow to sit for 30 minutes.
Preheat a cast iron griddle over medium-high heat until it reaches 400 degrees F.
Divide the dough into 1 1/2-ounce portions, shape into balls, and keep covered with a damp tea towel.
Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic. Place 1 ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened.
Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side. Remove the tortilla to a plate lined with a tea towel. Cover the tortilla with a second towel to keep warm. Repeat with all of the dough. Use immediately or store in a zip-top bag in the refrigerator for up to a week.
Salad with Lime dressing
2 limes, juiced
½ cup of cilantro
2 tbs Balsamic Vinegar (adjust to taste)
1 tsp Sugar
Salt and pepper
1/3 cup extra virgin olive oil, eyeball it
Place the lime juice, cilantro, in food processor and add a little salt and pepper. Turn processor on and stream in extra-virgin olive oil, Balsamic vinegar and sugar.
Taste dressing and adjust seasonings. Pour dressing into a bowl and add baby greens and tomatoes. Toss gently and coat in dressing. Let stand 5 to 10 minutes and serve.
Rice with Chicken: Arroz Con Pollo
3 pound chicken breast, skin removed
1 cup of diced cilantro
Salt and pepper
1/2 cup pure Spanish olive oil
1 onion, small dice
1 green pepper, small dice
3 cloves garlic, minced
1 cup prepared tomato sauce or sofrito.
1 teaspoon Salsa Lizano
3 bay leaves
1/2 cup dry white wine
12 ounces beer
3 cups chicken stock
2 1/2 cups of Rice.
5 saffron threads (let the saffron stand for a bit on warm water)
2 cup of diced carrots
Season the chicken with salt, pepper, bay leaves, cilantro, garlic, onions, celery and 4 cups of water in a deep pot. Cook until chicken is fully cook. Drain the chicken cut it to very large slices and set aside. Save the stock for cooking the rice (Make sure the chicken stock is completely cold before adding it to the rice maker)
Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cilantro, carrots, sofrito, salsa Lizano and bay leaf; cook for another 5 minutes. Add the saffron water the chicken, a little of the stock wine, beer and cook for bring to a boil, and adjust the seasoning. Bring the mixture to a boil, cover, and cook in very low for 20 minutes.
Cook the rice separately on rice cooker, once is cooked mix in with the chicken sauce.
4 ripe plantains
Vegetable oil for frying
Preheat the fryer. Using a sharp knife, slice the plantains, diagonally, about 3/4-inch thick. Fry the plantains in batches until golden brown, about 3 to 4 minutes.
Remove the plantains from the oil and drain on a paper-line plate. Season with salt and serve as a garnish with rice with chicken
Marble Cake in a Sweet Coconut Rum Cream
Ingredients for Cake base
1 cup unsalted butter (2 sticks), plus more for the pan
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract
2 1/2 cups flour, plus more for the pan
2 teaspoons baking powder
3 tablespoons cocoa powder, sifted
1 cup shredded coconut
Ingredients for Coconut Rum cream
1 Can sweet condensed milk
1 Can coconut cream
1 Can evaporated milk
½ Cup dark Caribbean rum
¼ Cup brown sugar
Directions for cake base
Butter and flour a straight-walled 10-inch tube pan. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the sugar and continue to mix well. Add the eggs 1 at a time and beat until incorporated.
In a bowl, whisk together the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt.
Reduce the mixer's speed to low. Alternately add the flour and milk mixture until a smooth batter is formed. Continue mixing for 5 minutes. (It's important to mix for the full 5 minutes.)
Transfer 1/3 of the batter to a bowl and whisk in the cocoa powder. Stir the coconut into the remaining batter.
Pour the coconut batter into the pan; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect. (Do not stir.) Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour 15 minutes.
Let the cake cool in the pan. Invert the cake onto a stand or plate, slice and place into a glass pan adding the coconut rum cream in between the layers. Let the cake soak on the cream for at least three hours in the refrigerator add whipped cream to the top of the cake, garnish with maraschino cherries
Directions for coconut rum cream
In a deep sauce pan add all the ingredients in low heat simmer until starts boiling . remove from heat and wait until it has cooled completely before adding to layers of cake
Ginger lemonade (Agua de sapo)
1 (12-ounce) can frozen lemonade concentrate
4 cups water
2 cups of ginger tea.
Candied ginger chunks, for garnish
½ cup brown sugar
To a large pitcher, add lemonade concentrate, brown sugar, ginger tea and water, stir to combine. Pour over ice
For the ginger tea just boil a ginger root cut in little pieces in 4cups of water until boils. Cool before adding to lemonade.
Café con Leche
3/4 cup strongly brewed coffee
3 tablespoons sweetened condensed milk
1 cup whole milk
1/4 cup coffee liqueur (recommended: Kahlua)
Freshly whipped cream, for garnish
Chocolate covered espresso beans, for garnish
Chocolate shavings, for garnish
Place sweetened condensed milk, whole milk, coffee liqueur in a small sauce pan heat until it is hot but not to the boiling point. Pour into 2 tall glasses and add the coffee with a dollop of whipped cream, a few chocolate covered espresso beans, and chocolate shavings.