Heat up some oil in a medium pot.
Add sofrito and cook past the point where it releases all its juices.
To the point where it starts to get toasty. That is the yummy bits that will make your beans incredible.
Next, add the beans.
And splash in water or stock(stock preferred).
Simmer gently until the beans are tender and flavorful. This takes about an hour.
Season generously!
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel
br>Frost with Quick and Easy Chocolate Frosting, if desired.
hen touched. Let cool.
Easy Icing:. Beat cream cheese and
Serve sprinkled with almonds.
Easy Cheesy: Heat Cheez Whiz until
Peel plantains and cut in round pieces, 1-inch long.
Place oil in skillet and heat until very warm.
Place plantains round in oil. When oil is boiling, reduce heat and cook for a few minutes, until plantains are well cooked and begin to change from yellow to golden.
Remove plantains from oil.
With the bottom of a glass, smash each piece of plantain into cookie shape.
Turn heat to high and place plantains in oil.
Let them brown until golden.
Strain and place on paper towel.
Sprinkle with salt.
Cut 3 inch hole in the coconut.
Pour in the tequila, rum and gin.
Add several ice cubes and stir in the grenadine.
Throw in a slice of lemon and a straw.
ENJOY.
Peel the plantains and cut in small strips.
Fry in a little oil until golden.
Drain off excess oil and chop the plantain in smaller pieces.
Beat the eggs and add salt and pieces of ham. Add this mixture to the plantain and stir well.
Cook over low heat until brown on one side.
Turn omelet onto a plate and return to frying pan by slipping omelet off the plate.
Cook
until golden.
Cut the banana leaves into 8x8-inch squares wash, pat dry and reserve.
If using pork or chicken:
Place a small chicken (about a 2lbs) or pork loin in a crock pot and liberally sprinkle with adobo seasoning until covered. Set on low for 6-8 hours When done, allow it to cool and shred it with your fingers. Now you can use it for the pasteles.
If using ground beef:
In a bowl combine the meat with the onion powder, oregano, basil, 2 tbsp adobo seasoning.
In a pan over medium heat, heat up oil and add garlic, onions and pepper. ...
Saute all ingredients, except rice and tomato paste and salt until golden brown.
Add rice, tomato paste and salt.
Mix together and fry 3 minutes more.
Add enough hot water to cover up to 1 1/2-inches above rice.
Add partially cooked meat and bring to a rapid boil until water is nearly absorbed.
Plantains are easily peeled if cut lengthwise and crosswise first.
If peeled under water no stain will remain on hands.
They can be boiled with skin.
This is frequently done in N. Y., but this makes the pot harder to clean.
Combine marinade ingredients in a plastic zipper bag.
Add chicken strips and marinate in refrigerator for at least 3 hours.
Combine flour, paprika, pepper and salt in another zipper bag.
Transfer chicken strips to flour mixture, coating evenly.
Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
When done, transfer chicken strips to a plate lined with paper towels, and ...
Roughly cut up all ingredients.
Toss the wettest ones in a large food processor and give them a couple of quick pulses. This moistness will help process the rest of the ingredients(the tomatoes and tomatillos).
Next, add the herbs - parsley and cilantro.
Then, add as many of the other ingredients as you can fit.
Give the processor several whirs and stirs. Keep adding whatever didn't fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste. You decide.
Season with salt and pepper ...
Cook locrio (basic yellow rice), substituting beans for meat. Instead of plain water use liquid from the beans.
Shell
the
shrimp.
Devein
them
by
making a shallow incision down
the backs with a small, sharp knife and lifting out the
black\tor white intestinal vein with the point of the knife. Cut
the shrimp crosswise into 1/2-inch pieces and set them aside.
Mix rice with water and let stand at room temperature for 2 hours.
Drain and discard water.
Cut diagonal slices into fish about 1 1/2 inches apart.
Combine the annatto, garlic and salt and rub onto the fish, rubbing into the slashes.
Heat oil in a large skillet over medium heat. Cook fish lightly on one side, then turn and cook the other side. It should color slightly, but won't be done.
Lower the heat and add the peppers and onion, and cook until the onions are transparent.
Add the coconut milk and simmer until reduced by half. Rotate the fish, being careful to keep it whole.
Taste sauce and add additional salt, if ...
Put the ground beef, ham, shrimp, onion, garlic, salt & pepper, red pepper flakes through the finest blade of a meat grinder, or chop everything as fine as possible and combine in a bowl.
Add the 2 eggs, one a time, mixing thoroughly.
Coarsely crumble enough saltine crackers to make about 1 1/2 cups, then crush with a rolling pin.
Mix the crackers, half a cup at a time, into the meat mixture with a wooden spoon, until the texture is smooth.
It should not be sloppy, but firm enough to hold its shape.
Next fold in the peas gently ...
Dissolve the sugar in the water in a large container.
Steep the oatmeal, lime peel, and cardamom, if using, in the sugar water for 1-2 hours.
Strain and serve over ice with a squeeze of lime juice.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.