ix and serve.
(in Puerto Rico, it is traditional to serve
ully cool.
NOTE: This recipe assumes you have a doughnut
Beat the sugar and yolks.
Add hot milk and salt.
Cook this over low heat until it thickens a bit.
Add cold milk and coconut milk.
Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.
Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.
Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
Heat oil in saucepan on medium. Add ham and saute for about 5 minutes.
Add Sofrito, Recaito and garlic and saute another 5 minutes.
Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
Serve over hot rice.
Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
br>To prepare the Pico De Gallo: About one hour before
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
squeeze excess liquid from pico de gallo.
Mix all ingredients
heese
Add the Pico de Gallo in the middle of
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).
n squash, celery, oats, Herbes de Provence and salt then return
eat.
Add the herbs de Provence, and cook, stirring constantly
nd whisk in the dulce de leche until it is completely
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
ixing bowl, combine all pico de gallo (salsa) ingredients EXCEPT the
Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.