spoon

Bacardi Rum Daquiri Pie

0

Category:

Nothing says I'm Puerto Rican like a Bacardi recipe!!!

4 tablespoons Bacardi Superior rum
18 graham crackers squares
6 tablespoons melted butter
1 14-ounce can sweetened condensed milk
1 tablespoon grated limes zest
3 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 1/2 cups heavy cream divided
1 tablespoon sugar

Preheat oven to 350°F. In a food processor, process graham crackers into crumbs. Add melted butter and process briefly. Transfer mixture to a 9-inch pie pan and press into the bottom and sides of the pan. Bake for 8 minutes and set aside to cool. In a medium bowl, beat condensed milk, 3 tablespoons of BACARDI Superior Rum, lime zest, lime juice, lemon juice and salt. Chill 5 minutes. Whip ½ cup of the cream. Stir 2 to 3 spoonfuls of the pie filling into the cream, then gently fold all back into the filling. Spoon filling into crust and refrigerate at least 2 hours. Before serving, whip remaining 1 cup cream; when soft peaks form, beat in sugar and remaining 1 tablespoon BACARDI Superior Rum. Spoon a dollop of cream on each slice of pie. For a refreshing frozen daiquiri pie, freeze at least 3 hours.

Tembleque (Coconut pudding)

0

Category:


2 14oz cans of Coconut milk
1/3 can of Cream of Coconut (Coco Goya or Coco Lopez)
1/2 cup cornstarch
2/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon of ground cloves
1/4 teaspoon ground nutmeg
Ground cinnamon
 
I know what most would tell you don't use an electric blender, well I do and my tembleque has no lumps.

In a saucepan dissolve cornstarch in 1/4 cup coconut milk. Once dissolved add the rest of the coconut milk, Cream of Coconut,sugar, ground cloves, ground nutmeg and salt. Cook at medium-high heat stirring constantly! As it thickens, lower heat until it boils thick. Pour right away into wet molds, pans or cups. Cool and then cover with plastic wrap, lay the plastic wrap right on top of the pudding it will keep it from getting a skin on top, and refrigerate for at least 2 hours. Carefully separate the tembleque from the mold using a knife. Turn it over unto a dish. Sprinkle with cinnamon.

Makes about 12 servings.

Arroz Amarillo (Yellow Rice)

0

Category:

4 cups of rice, rinsed,
1 pkg of sazon con achiote
1 tbs olive oil
2 tbs of recao
2 oz cubed cooking ham or one ration of thick bacon
4 cups of water (bring water to a boil in a separate pot)
1 tbs olives with capers
1/2 can of tomato sauce
1 cube chicken boullion
1 tbs adobo
2 tsp oregano
salt and pepper to taste

ADDITIONS: 1 lb of chicken pieces or pork pieces. 1 can of beans, corn, gandules or vienna sausages are suggestions. Some of these additions you add at the beginning such as raw meat and beans and some you add as the rice is steaming such as a can of vienna sausages.

In a caldero (large cast aluminum pot) add: olive oil, bacon and/or cooking ham and saute over low heat. (In a separate pan set water to boil.)  Add recao, tomato sauce, olives and all other seasonings.

If you're adding any meat add it in at this time. If you're adding beans all beans must be drained with the exception of gandules. Saute mixture until everything is combined and has a uniform color OR until the meat is no longer pink. Sazon con achiote is what will make your rice yellow and you don't want your rice to be off color. Add rinsed rice to the caldero and mix thoroughly. Make sure the rice is competely combined. Add boiled water and check the water for seasoning.

Remember that you just diluted your seasoning by adding water, this is your opportunity to readjust salt/pepper or any other seasoning you think is missing.

Raise the heat to medium and let rice cook uncovered until the water evaporates, watching the rice carefully to make sure it doesn't burn. Once the water evaporates, lower the heat and turn the rice and cover. If you're adding a canned addtion such as corn or vienna sausages this is the time to add and mix them into the rice. Remember: all canned additions with the exception of gandules should be drained. Let cook for 15 minutes or until rice is tender.

Recao: The base of Puerto Rican Cooking

0

Category:

Recao is a basic green seasoning mix made from fresh herbs and vegetables. Everyone has their own special recipe for their homemade recao and I hope that you have fun taking this and spicing it to your taste.

1 Large Spanish Onion. peeled and quatered
2 Green Bell Peppers
1 bunch of Cilantro leaves, chopped
1 bunch of Culantro leaves, chopped
3/4 pound aji dulce, seeded
1 tablespoon olive oil
1 roasted pimento
1/4 pound garlic cloves, peeled

Now I could be old school and tell you to pull out your mortar and pestle. But I think I mentioned I'm Nuyorican, which means I've let modern technology and sheer laziness corrupt me. Basically I leave the mortar and pestle for small jobs and whip out a blender or food processor for larger jobs.

This is all going into the blender until smooth. So chop or cut accordingly. This is then poured into a container and used over the course of a week (refrigerated) to flavor everything from meat to stews. Some people fill ice trays as freezing will keep for a longer amount of time.