Club Food

Puerto Rican Beef Stew

1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins

Heat the vegetable oil in a large, heavy pot over moderate heat
and brown the meat.
Add the peppers, onions, garlic, cilantro,
vinegar, oregano, tomato sauce, bay leaves, salt and pepper and
simmer covered for 1 hour.

Add the carrots and potatoes and simmer 1 hour, or until the
meat is tender.
Add the remaining ingredients and simmer an
additional 15 minutes.

Serves 6 to 8.

Puerto Rican Cheese Fritters

1/2 pound Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 tablespoons cornstarch
Cayenne pepper, to taste (optional)
Bread crumbs (for coating)
Vegetable oil for (deep-frying)

Combine the cheese, egg, cornstarch and cayenne in the bowl of
an electric mixer and beat on high speed until well blended.
Roll
into small balls using 1 teaspoon of mixture.
Coat with the bread
crumbs and fry in oil heated to 350 degrees F until golden brown.
Drain on paper towels and serve immediately.

Serves 4 to 6 as an appetizer.

Mofongo (Puerto Rico)

3 light green plantains
Vegetable or peanut oil (for frying)
4 garlic cloves, peeled
2 tablespoons olive oil
4 ounces chicharrones (cracklings)
Salt (optional)
Chopped fresh cilantro or parsley

Peel plantains by slicing off the ends and cutting 3 or 4
lengthwise slits through the peel.
Soak in cold water for 10
minutes, and pull of the skin in strips.
Cut crosswise into
1/2-inch slices, cutting at an angle so the slices have an oval
shape.
Sauté in vegetable oil until softened but not
browned.
Set aside on paper towels to drain and cool.

Mince or press garlic; add to olive oil and mix well.

Process cooled plantains in a food processor until barely smooth
(this is traditionally done with a mortar and pestle).

Break chicharrones into bite-size pieces.

In a bowl, mix plantains, chicharrones, garlic and oil.
Taste
for seasoning and add salt if necessary (chicharrones may make dish
salty enough).
Form into egg-size balls with your hands.
Serve
warm, dusted with cilantro.

Makes about 20 balls.

Rum-Raisin Pound Cake

1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter
(at room temperature)
1 2/3 cups granulated sugar
5 large eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 cup confectioners’ sugar
2 teaspoon whipping cream

Preheat oven to 350 degrees F.
Butter and flour a 12-cup Bundt
pan.

Toss raisins with 2 tablespoons flour in small bowl.
Combine
remaining flour, baking powder and salt in medium bowl.

Using electric mixer, beat butter in large bowl until light.
Add
1 2/3 cups sugar and beat until fluffy.
Adding eggs 2 at a time,
beat after each addition until well blended.
Beat in 6 tablespoons
rum and vanilla extract.
Mix in flour mixture, fold in raisin
mixture and spoon batter into prepared pan.
Bake cake until top is
golden and tester inserted near center comes out clean, about 1
hour.

Cool in pan on rack 10 minutes.
Turn out cake onto rack and cool
completely.

Stir confectioners’ sugar and 1 tablespoon rum in bowl until
smooth; mix in cream and spoon over cake.
Let stand until glaze is
set, about 30 minutes.

Makes 12 servings.

Sancocho (Dominican Republic)

2 tablespoons extra light virgin olive oil
1 medium Spanish onion, chopped
2 or 3 stalks celery with leaves, chopped
1 or 2 whole chickens, washed, skinned, and cut up
2 to 3 teaspoons oregano
2 to 3 teaspoons garlic salt
2 to 3 teaspoons herb garlic seasoning
1 1/2 quarts water
2 or 3 chicken bouillon cubes
3 or 4 ears of field or yellow corn, cut in half or thirds.
3 to 5 cilantro leaves
Couple chunks of otoe or malanga, peeled and washed
Nice size piece of zapallo or calabasa, peeled and washed
Nice size piece of ñame, peeled and washed
Couple chunks of yuca, peeled and washed

In large pot over medium heat, add oil, onion, and celery.
Sauté for several minutes.
Add chicken and about 1 or
2 cups of the water.
Sprinkle oregano, garlic salt, and herb garlic
seasoning.
Cover and let flavors mix for about 10 to 15 minutes,
stirring occasionally.
Add 2 to 3 cups of water at a time, keeping
the mixture at a slow boil until all water has been added.
Add
chicken bouillon cubes.
Add corn.
Cook on slow boil for about 30 to
45 minutes.

Peel the vegetables.
Cut up in 2- to 3-inch pieces.
Soak in
water.

Skim gray foam from top of cooked chicken broth.
Add cilantro
leaves.
Drain water from vegetables and add vegetables to chicken
broth, except the zapallo (or calabasa).
Stir gently.
Allow soup to
boil slowly.
Add zapallo 5 minutes later.
Allow zapallo to cook on
top of mixture.
Allow to boil slowly for an additional 10 to 15
minutes until vegetables are tender.

Add salt, pepper, and/or hot sauce to taste.

NOTE: Frozen sancocho vegetables may be purchased in many
grocery stores.
Substitute frozen vegetables, if desired, rather
than purchasing fresh vegetables.

For a clear broth, once the vegetables are tender, carefully
remove them from the soup; place in covered container.

For a thicker broth, allow the vegetables to continue cooking;
vegetables become very soft and break apart.
Zapallo will break
apart very fast.

If additional broth is needed, add a can or two of chicken broth
plus one cilantro leaf.

Jamaican Banana Bread

2 tablespoons margarine, softened
2 tablespoons light cream cheese, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked, sweetened coconut

Preheat oven to 375 degrees F.
Coat an 8 x 4-inch loaf pan with
cooking spray.
Set aside.

Beat margarine and cream cheese at medium speed with electric
mixer; add sugar, beating well.
Add egg; beat well.

Combine flour, baking powder, baking soda and salt; stir well.
Combine banana, milk, rum, line rind, lime juice and vanilla
extract; stir well.
Add flour mixture to creamed mixture
alternately with banana mixture, beginning and ending with flour
mixture; mix after each addition.
Stir in pecans and coconut.
Pour
batter into prepared pan; bake for 60 minutes.

Let cool in pan for 10 minutes; remove from pan.
Let cool
slightly on wire rack.

Topping
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconut

Combine brown sugar, margarine, lime juice and rum in saucepan;
bring to a simmer.
Cook 1 minute; stir constantly.
Remove from
heat.
Stir in pecans and coconut; spoon over loaf.

Jamaican Buns

Yields 24 buns

3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind
1 cup butter
3 eggs
3/4 cup milk
1 cup raisins
1 1/4 cups shredded coconut
2 egg whites, lightly beaten

Preheat oven to 350 degrees F.

In a large mixing bowl, combine flour, sugar, baking powder,
salt, and lemon rind.
Cut in butter until mixture is crumbly in
texture.
Beat eggs with milk and add to flour mixture.
Blend until
just moistened.
Do not overmix.
Add raisins and coconut and mix
again – just enough to incorporate.
Using an ice cream scoop or
tablespoon, portion dough onto a greased cookie sheet.
Brush the
tops of each bun with beaten egg whites and sprinkle with
sugar.

Bake for about 25 minutes.
Buns should be golden brown and firm
to touch.

Caribbean Jerk Pork Chops

1/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon vegetable oil
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)
2 1/4 pounds lean pork loin or rib chops
(6 chops) – about 5/8 inch thick

Place all ingredients except pork in blender.
Cover and blend
until smooth.

Reserve 1/2 cup of the marinade; cover and refrigerate for
basting.
Trim excess fat from pork.
Place pork in shallow nonmetal
dish or heavy-duty resealable plastic bag.
Pour remaining marinade
over pork.
Cover dish or seal bag and refrigerate at least 12 hours
but no longer than 24 hours.

Heat coals or gas grill.
Remove pork from marinade; discard
marinade.
Cover and grill pork 4 to 5 inches from medium heat 8 to
11 minutes, turning frequently and brushing with reserved marinade,
for medium doneness (160 degrees F) or until pork is slightly pink
when cut near bone.
Discard any remaining basting marinade.

Yield: 6 servings.

Per Serving: 183 Calories; 8g Fat (40.8% calories from fat);
22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol;
312mg Sodium

Exchanges: 0 Grain (Starch); 3 Lean Meat; 0 Vegetable; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates

A Cuban Sandwich

Posted by Olga 3/27/02 7:33:25 pm

Pan Cubano
4 cups unbleached all-purpose flour
4 teaspoons granulated sugar
2 teaspoons salt
2 1/4 teaspoons instant or active dry yeast
3 tablespoons fresh lard, cut into small pieces
1 1/4 cups (10 ounces) water

Roast Pork and Marinade
1 (1 1/4 pound) boneless pork roast or pork tenderloin
3 tablespoons minced garlic
3 tablespoons minced parsley
1 tablespoon paprika (preferably hot)
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons lime juice 2 tablespoons light corn syrup
2 tablespoons vegetable or olive oil

Sandwich Filling
Sliced roast pork
3/4 pound thinly sliced smoked ham
3/4 pound thinly sliced Swiss cheese
4 dill pickles, sliced
3 tablespoons butter or olive oil

Manual Method: In a large bowl, combine all of the ingredients
and stir till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands,
and knead it for 6 to 8 minutes, or until it begins to become
smooth and supple.

Transfer the dough to a lightly greased bowl or dough-rising
bucket, cover the bowl or bucket, and allow the dough to rise till
puffy though not necessarily doubled in bulk, about 1 hour,
depending on the warmth of your kitchen.
Gently fold the dough in
upon itself and turn it upside-down after 30 minutes; this “turn”
helps eliminate some of the excess carbon dioxide and redistributes
the yeast’s food, both imperative for optimum yeast growth.

Mixer Method: Combine the ingredients as directed at left, using
a flat beater paddle or beaters, then switch to the dough hook(s)
and knead for 5 to 8 minutes.
Transfer the dough to a lightly
greased bowl or dough-rising bucket, cover the bowl or bucket, and
allow the dough to rise, with a turn, as directed above.

Bread Machine Method: Place all of the ingredients into the pan
of your machine, program the machine for Manual or Dough, and press
Start.
Examine the dough about 10 minutes before the end of the
final kneading cycle, and adjust its consistency with additional
water or flour as needed, to produce a smooth, supple dough.
Allow
the machine to complete its cycle.

Divide the dough into six pieces, and shape each piece into a
rough log.
Let the logs rest for 15 minutes, covered, then shape
each piece into a smooth batard shape (a log about 8 inches long,
slightly tapered at each end).
Sprinkle a baking sheet with
cornmeal, and place the loaves on the baking sheet.

Let the loaves rise, covered, for 1 hour.
Brush or spray them
with water, and slash one long lengthwise slit down the middle of
each loaf.

Preheat the oven to 375 degrees F while the loaves are
rising.

Transfer the loaves from the cornmeal-sprinkled pan to your oven
stone (if you have one), or leave them on the pan and place them in
the preheated oven (if baked on a sheet pan, the loaves will be
slightly less puffy).
Bake the bread for 16 to 18 minutes, or until
it’s golden brown.
Remove it from the oven, and cool it on a wire
rack.
The loaves may be made one day in advance and stored at room
temperature, or several weeks in advance and frozen.
Yield: 6
sandwich loaves.

Roasting The Pork: Mix all of the marinade ingredients together
(all of the ingredients except the pork), and rub this mixture over
all surfaces of the pork.
Cover well, and refrigerate for 6 to 24
hours.

Place the pork in a roasting pan or ovenproof dish, and roast it
in a preheated 425 degrees F oven for 30 to 40 minutes, basting
occasionally with the pan juices, until a meat thermometer inserted
into the center of the roast registers 160 degrees F.
Remove the
pork from the oven, and cool it completely before slicing
thinly.

Sandwich Assembly: Slice the Cuban loaves in half horizontally.
Brush the cut surfaces of the rolls with olive oil, soft butter or
the remaining pan juices.
Layer the sandwiches as follows: Swiss
cheese, sliced pickle, ham, sliced roast pork, then additional
cheese.

Now comes the somewhat challenging part.
You want to grill these
sandwiches, top and bottom, while at the same time flattening them
slightly.
This helps meld all of the filling ingredients.
Heat two
large skillets, or a grill and one skillet, to medium-hot.
Lightly
grease the grill and/or skillets.
Place the sandwiches in the
greased pan(s).
Top them with a piece of parchment paper, then the
remaining skillet (or flat sheet pan, or other heavy, flat,
non-meltable object — the point is to weigh them down).
Press down
firmly on the top pan, and weigh it down.
A teakettle filled with
water makes a good weight, as does a clean brick wrapped in
aluminum foil.

Grill the sandwiches for 5 to 8 minutes over medium heat,
checking often to make sure the bottoms aren’t burning (we burned
our first attempts to a crisp!).
Adjust the heat downward if the
bottoms are becoming brown after only a couple of minutes.
Turn the
sandwiches over and grill for several more minutes, until they’re
crisp on both sides.

Yield: 6 sandwiches, 12 servings.

Green Olive Mojo

Posted by Cookin’Mom

Makes about 1 1/2 cups.

Cubans use a mojo (MO-ho) to kick up the flavors of everything,
especially roasted pork and grilled meats.
Similar to salsas, mojos
usually feature citrus juice, olive oil, garlic and an herb, and
the variations are endless.
I’ve created this mojo especially to
complement the Cuban Coin-Toss Casserole, but try it on vegetables,
crusty bread, or roasted chicken.
To speed things up, use the
chopping attachment of a hand blender or a mini food processor.
Fresh squeezed lime juice is critical, so depending on the
juiciness of the limes, you’ll need from 4 to 6 good-size
limes.

1 cup green olives stuffed with pimientos, chopped
1/2 cup fresh squeezed lime juice
1/4 cup olive oil
4 cloves garlic, minced
2/3 cup minced Italian (or regular) parsley, packed

Combine all ingredients.
Mixture can be made a day ahead and
refrigerated, but tastes best made that day.

Maduro en Gloria (Heavenly Bananas)

Posted by Olga March 20, 2002 15:43:15

From Willemsted, Curacao, West Indies.

Named after the famous shipping banking family, Maduro, this is
a dish served on festive occasions.

4 tablespoons butter
6 firm bananas, peeled and sliced lengthwise
1 cup heavy cream
1/4 pound cream cheese
4 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup Curacao liqueur

Melt the butter in a skillet and brown the bananas very quickly
over high heat.

Place half the banana slices on the bottom of a buttered pie
plate.
Blend heavy cream and cream cheese until very soft.
Add
sugar, cinnamon, vanilla, and liqueur, beating until light and
smooth.
Spread half of the mixture over the bananas.
Place
remaining banana slices on top, and spread the rest of the
cream-cheese mixture over the dish.
Bake in a 375 degrees F.
oven
for 20 minutes or until almost all the cream is absorbed and the
top is lightly browned.
Do not allow all the cream to be absorbed,
or the bananas will become too dry.

Serve hot.
If desired, top with whipped cream.

Serves 6.

Jamaican Stewed Chicken

5 to 6 pounds chicken pieces (your choice)
1 litre bottle catsup
2 to 3 large onions
2 to 3 medium tomatoes diced (optional)
Black pepper, to taste
Oil (for frying)

Clean chicken and place in a large bowl.
Slice the onions into
thick slices and separate into rings; add to the chicken.
If using
tomatoes, dice them and add to chicken.
Add the bottle of catsup
and the black pepper (at least 1 teaspoon is recommended).
This
dish should be spicy, but you can use less without affecting the
taste.
Marinate in the refrigerator for a minimum of 4 hours or
overnight.

Heat oil; brown chicken on all sides, then place in a covered
oven dish.
Add about 1/2 litre of water to the catsup mixture,
until you have a smooth, but not thick, consistency.
Pour over the
chicken.
Bake at 325 degrees F for about 2 hours or until the
chicken just falls off the bones.

This is good served with steamed rice.

Puerto Rican Coquito

2 cups coconut milk*
3/4 to 1 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
2 egg yolks
2 cups white Puerto Rican Rum

* Buy frozen milk in supermarket, or crack and pry the meat from
a fresh coconut, add half the amount of warm water as coconut meat,
place in food processor, process for 2 to 3 minutes.
Let it cool
and then squeeze half the mixture through cheesecloth, then second
half.
If you do not get 2 cups, add water to what you have to make
the required coconut milk.

Put the sugar, salt, cinnamon, egg yolks and 1/2 cup of the
coconut milk in a blender.
Blend until sugar is dissolved.
Add the
rest of the coconut milk and blend again.
Pour the entire mixture
into an enamel pot and bring JUST to a low boil.
Stirring, remove
from heat and let cool.

Add rum and stir thoroughly to completely blend the flavors.
Bottle and chill well before serving in very small liquor glasses
with a dusting of cinnamon.

This should yield about 4 cups.

Bananas Baked with Cream Cheese (Bananes Céleste
— Martinique)

Serve bubbling hot!

3 tablespoons butter or margarine
6 ripe but firm medium bananas, peeled and
cut lengthwise into halves
8 ounces cream cheese, softened
1/4 cup packed brown sugar
1/4 cup whipping cream
2 tablespoons dark rum
1/4 teaspoon ground cinnamon

Heat butter in skillet over medium heat until melted.
Cook
bananas in butter, a few at a time, until brown on both sides;
gently remove.
Place cream cheese, brown sugar, whipping cream, rum
and cinnamon in blender container.
Cover and blend on high speed,
stopping blender occasionally to scrape sides, until smooth, about
1 minute.

Arrange half of the bananas in ungreased 8-inch square baking
dish.
Spread half of cream cheese mixture over bananas; top with
remaining bananas and cream cheese mixture.
Bake uncovered at 325
degrees F until corners are bubbly, 20 to 25 minutes.

Yields 6 servings.

Puerto Rican Chicken and Rice Stew (Asopao)

3 pounds chicken, cut into pieces
1 recipe Adobo
9 cups water
2 tablespoons salt
2 tablespoons vegetable oil
2 ounces lean cured ham, diced
2 green bell peppers, seeded and chopped
1 onion, peeled and chopped
1/4 cup chopped fresh cilantro
3 large tomatoes, chopped
12 pimiento-stuffed olives
1 chorizo (Spanish sausage), cut into 1/2 inch rounds
2 tablespoons capers
1 (4 ounce) can chopped pimientos, drained
3 cups long-grain rice
1 cup fresh or frozen peas, thawed
Additional chopped fresh cilantro (for garnish)

Rub the chicken pieces thoroughly with the adobo.
Place the
chicken pieces in a large pot and add the water and salt.
Bring to
a boil over high heat.
Cover and reduce the heat to low.
Simmer for
30 minutes.

Meanwhile, heat the oil in a skillet.
Add the ham, bell peppers,
onion, and cilantro.
Saute over moderate heat for 10 minutes,
stirring occasionally.

Add the tomatoes, olives, chorizo, capers, and pimientos.
Cook
an additional 5 minutes.

Add the vegetable mixture to the pot with the chicken and simmer
15 minutes.

Add the rice and peas and simmer covered over very low heat for
15 to 25 minutes, until the stew reaches the desired consistency.
It is traditionally served runny, almost like a soup.

Serve in soup bowls garnished with chopped cilantro.

Serves 6 to 8.

Adobo
4 whole black peppercorns
2 cloves garlic, peeled
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons olive oil
2 teaspoons vinegar
1/4 teaspoon paprika

Combine all ingredients in a mortar and pestle and grind to a
paste.
Alternately, combine in an electric blender or food
processor and process until smooth.

Makes enough to season 3 to 4 pounds of meat.

Sofrito

Sofrito is not only a common seasoning in many Puerto Rican
dishes, but it is also frequently served at the table as a
condiment.
It will keep refrigerated for several days, and can be
frozen in small batches for future use.

3 tablespoons vegetable oil
2 ounces lean cured ham, finely chopped
1 medium onion, peeled and finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
1/4 cup chopped fresh coriander leaves
1/2 teaspoon dried oregano
Salt and freshly-ground pepper, to taste

Heat the vegetable oil in a skillet over low heat.
Add the
remaining ingredients and sauté for 10 minutes,
stirring occasionally.

Makes about 1 cup to serve 6 to 8 as a condiment.

Trinidadian Curry Powder

4 tablespoons cumin seeds
2 tablespoons whole coriander seeds
1 tablespoon cloves
1 tablespoon poppy seeds
1 tablespoon mustard seeds
2 tablespoons ground cayenne pepper
2 tablespoons ground cinnamon
2 tablespoons star anise
1 tablespoon fenugreek seeds
1 tablespoon black peppercorns
4 tablespoons ground turmeric
4 tablespoons ground ginger

Roast the cumin and coriander in a dry saute pan until fragrant,
just a few minutes.
Grind all the ingredients, except turmeric and
ginger, in a spice grinder (or use a mortar and pestle or a coffee
grinder reserved for spices only).
Combine all the ingredients.
Place in an airtight container and store in a cool, dry place for
up to several months.

Vaca Frita (Cuba)

1 (2 1/2 pound) flank steak, cut in half
(or chuck steak or roast)
1 bay leaf
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
3 cloves garlic, finely chopped
Salt and pepper, to taste
1/2 cup olive oil
1 large onion, cut in half and each half thinly sliced
2 tablespoons finely chopped fresh parsley

Place the beef and bay leaf in a large saucepan, cover with
salted water, and cook over low heat, covered, until the meat is
tender, 1 to 1 1/2 hours (chuck roast may take a little longer).
Remove the meat from the stock and allow to cool at room
temperature (save the stock for another use).

When the meat is cool, cut into 2-inch chunks, shred it using
your fingers, and place in a nonreactive bowl.
Add the citrus
juices, garlic, salt, and pepper, cover and refrigerate at least 1
hour, or overnight.

Remove the meat from the marinade and squeeze out the excess
liquid.
In a large skillet, heat the oil over medium-high heat
until fragrant and cook the beef shreds, stirring 6 to 8 minutes.
Add the onions and cook until the beef is crisp, another 5 minutes.
Sprinkle with the parsley and serve over white rice.

Caribbean Honey-Spiced Chicken with Mango

1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeño peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil

In a small bowl, combine honey, lemon juice and lemon peel;
whisk until well-blended.
Remove 1/4 cup of mixture to food
processor container; set aside.
Add mango to honey lemon mixture in
bowl; toss to coat.
Store in refrigerator.

Add onion, jalapenos, paprika, oil, garlic salt, cinnamon,
pepper and allspice to honey-lemon mixture in food processor
container.
Process until very finely chopped, scrape down sides
when necessary.
Spread mixture evenly over both sides of chicken
breasts.
Spread oil in 13 x 9-inch baking pan.
Arrange chicken
breasts in pan.
Bake at 375 degrees F for 25 to 30 minutes or until
cooked through.
Remove chicken to serving platter; top with
reserved mango.

Yields 4 servings.

Conkies

3 cups grated coconut (1 large)
2 cups fresh corn flour
4 ounces raisins (optional)
6 ounces shortening
1/2 cup flour
3/4 pound brown sugar
3/4 pound pumpkin
1/2 pound sweet potato
1 cup milk
1 teaspoon powdered cinnamon
1 teaspoon grated nutmeg
1 teaspoon almond essence
1 teaspoon salt

Grate coconut, pumpkin and sweet potato.
Mix in sugar, liquids
and spices.
Add raisins and flour last and combine well.

Melt shortening before adding with milk.

Fold a few tablespoons of the mixture in steamed plantain
leaves.
Cut into squares about 8 inches wide.

Steam Conkies on a rack over boiling water in a large pot or in
a steamer until they are firm and cooked.

NOTE: Wax paper will work instead of banana or plantain
leaves.

Cuban Tamales

24 dried corn husks (hojas)
2 cups corn kernels (may use frozen
sweet corn kernels, defrosted)
2 tablespoons milk
2 tablespoons butter (at room temperature)
2 teaspoons granulated sugar
Salt, to taste
1/3 to 1/2 cup cornmeal

Soak the corn husks in hot water for 1 hour.

Purée the corn kernels with the milk and butter in
food processor; then add the sugar, salt and 1/3 cup cornmeal;
blend quickly.
Add more cornmeal only if the batter seems too
liquid.
Transfer to a bowl.
Wash and dry the processor bowl.

Chicken Sofrito Filling
1/2 to 1 habañero chile, stemmed, seeded
1 red or green jalapeno chile, stemmed, seeded
8 garlic cloves
2 teaspoons to 1 tablespoon olive oil
1/2 cup diced onion
10 ounces boneless, skinless chicken breast, diced
1/2 cup peeled, seeded, diced tomato
1 small cooked potato, diced
1/4 cup raisins (plumped in hot water)
1 tablespoon capers
1/2 teaspoon cumin
Salt and freshly ground pepper, to taste

With the food processor running, drop the chiles and garlic
through the feed tube; they should be finely minced.
Set aside.

Heat the olive oil in a nonstick sauté pan.
Add the
onions and cook until softened; push to one side and add the
chicken.
Sauté until lightly browned.

Add the garlic-chile mixture; sauté 1 minute.
Add
the tomato, potato, raisins and capers.
Season with the cumin, salt
and pepper.
Remove from heat.

Combine the filling and the corn batter.
Place about 1/2 cup of
the mixture in the middle of a corn husk.
Wrap the husk around the
mixture and tie on both ends with string.
Continue with remaining
tamale mixture and corn husks.

Steam the tamales over barely simmering water for 1 hour.
Check
on the water level from time to time; add boiling water, if
necessary.

Yields 10 tamales.

Curried Fish Steaks

3 tablespoons oil or fat
2 tablespoons chopped onion
1 clove garlic
2 tablespoons curry powder
1 cup water or coconut milk
A little lime juice
Piece of green mango
Salt, to taste
1 1/2 pounds prepared fish steaks

Heat the oil, then add the onion and garlic and fry them lightly
but do not brown.
Add the curry powder, stir and cook for 3 to 4
minutes.
Add water or coconut milk, lime juice and mango, and cook
until thick.
Put in fish and cook gently until tender.
Do not stir
fish, but prevent it from sticking to the bottom of the pan, the
pan may be moved gently backward and forward.

Fried Plantains

Serve as a side dish or as a dessert.

Allow at least half a plantain per person.
Leaving the skin on,
cut them in half, and put them into a pan of cold water.
Bring them
to a boil.
It should take about 15 minutes of boiling to get them
to the proper degree of softness.
Drain them, cool them, and cut
the two halves of each in two again.
Gently press them flat and
sauté them in hot butter.
Drain on paper towel and
serve.
If you want, you can sprinkle them with powdered sugar or
drizzle them with honey.

They work as a dessert or a side dish.

Guava Cake (Puerto Rico)

10 tablespoons butter
1 cup granulated sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
1 pound guava paste*, cut into 16 slices

* Available in finer supermarkets and Hispanic specialty
shops.

Preheat oven to 350 degrees F.

Beat butter and sugar together until light and fluffy.
Sift
together the flour, baking powder, spices, and salt and add the
butter mixture, mixing until well combined.
Add the eggs one at a
time and mix well. Spoon half the batter into a buttered
8-inch square baking pan.
Top with the sliced guava paste and cover
with the remaining batter.
Bake for 35 to 40 minutes until golden
brown.
Cool on a wire rack.

Serves 8 to 12.

Jamaican Chicken with Sweet Potatoes

8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks
(reserve the liquid)
2 bananas, cut into chunks
1/2 cup chopped unsalted peanuts
2 tablespoons or more vegetable oil
1 bay leaf
Salt and pepper, to taste

Heat the oil in a frying pan.
Coat the chicken pieces with the
flour.
Brown the chicken pieces on both sides over medium-high
heat, adding more oil if necessary.
Salt and pepper the chicken
pieces to taste.

Cut the potatoes into quarters.
Add the potatoes, the orange and
pineapple juices, and the bay leaf to the skillet.
Bring the
mixture to a simmer and cook for 15 minutes, partially covered,
turning the chicken once.
The potatoes should be tender and the
chicken pieces cooked through.

Remove the chicken and potatoes and keep them warm.
Discard the
bay leaf.
The pan juices should be thick and syrupy.
If not, cook
over high heat until they’re reduced to a sauce consistency.
Add
pineapple chunks and bananas.
Heat through.
Pour the fruit mixture
over the chicken.
Sprinkle the peanuts over the top.

Jamaican Jerk Sauce

1 bunch green onions, chopped
3 tablespoons dried thyme
1 cup peanut oil
1 cup soy sauce
1 (3-inch) piece fresh ginger root , peeled and minced
10 cloves garlic , minced
8 habañero chile peppers, seeded and minced
6 bay leaves
1/2 bunch coriander , chopped
2 1/2 tablespoons ground black pepper
1 tablespoon nutmeg
1 tablespoon ground allspice

Combine all ingredients and mix well.
Use as a marinade or rub
before grilling meat.

Jamaican Codfish Fritters (Stamp and Go)

8 ounces cod fillets
2 medium onions, chopped
2 tablespoons olive oil or vegetable oil
Vegetable oil
1 cup all-purpose flour
3/4 cup milk
1 egg
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon ground red pepper

Heat fish and just enough water to cover to boiling; reduce
heat.
Cover and simmer until fish flakes easily with fork, 5 to 7
minutes; drain.
Cool and flake.
Cook and stir onions in 2
tablespoons oil until tender.

Heat 1 to 1 1/2 inches oil to 360 degrees F.
Beat remaining
ingredients with hand beater until smooth.
Stir in fish and onions;
drop by level tablespoonsful into hot oil.
Fry 5 or 6 at a time
until golden brown, turning once, about 4 minutes; drain.
Serve
with tartar sauce and lemon wedges.

Makes about 36 fritters.

Jamaican Jerk Paste

1 small white onion, peeled and quartered
2 medium cloves garlic, peeled
1 Scotch bonnet chile or a 1-inch long habañero,
stem removed, halved and seeded, or to taste
1 tablespoon coarsely chopped fresh ginger
1 teaspoon ground allspice
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 teaspoon freshly-ground black pepper
2 tablespoons freshly-squeezed lime juice
1 tablespoon soy sauce

Purée all ingredients in a blender or food
processor until smooth.
Transfer the jerk paste to a medium
non-reactive mixing bowl.

To Use
Coat cubed meat with jerk paste.
Cover and marinate in the
refrigerator, stirring once, for at least 3 hours.
Toss onion
wedges, bell pepper, zucchini and cherry tomatoes in a large mixing
bowl with 2 tablespoons olive oil.
Thread equal amounts of
marinated meat and vegetables, alternating the ingredients, on 6
metal skewers.
Broil the kebabs 1 to 2 inches from a preheated
broiler, rotating them as they cook, until well browned on all
sides.
Or you can prepare a grill with wood chips or charcoal.
When
the fire is ready, place the kebabs on an oiled grill and cook
until well browned.
Transfer the kebabs to serving plates and serve
with the rice dish of your choice.