Cooking Corner | Quepolandia in Manuel Antonio, Costa Rica

Carrot Cake

By Bill Dwyer

If you or any of the people you are serving happen to be lactose-intolerant, this recipe is free of dairy products

Ingredients:

2 cups sugar
1 cup sunflower or canola oil
4 large eggs
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger or grated fresh ginger
½ tsp salt
4 cups grated carrots
1 cup chopped roasted walnuts
1 cup raisins or diced dried apricots
4 tbsp apple juice (for glaze
4 tbsp sugar (for glaze)

Filed under: Cooking Corner on May 23rd, 2013
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Grilled Pork Satay

By Paul Rees

Marinade Ingredients (Makes about 1C enough for 2 lbs Pork)

1 to 2 lbs pork tenderloin
1 shallot OR 3 green onions, minced
3 cloves garlic, minced
1 Tbsp ginger, minced
½ tsp ground cumin
1/2 tsp turmeric
1 tsp ground coriander
1 tsp cayenne OR 2 tsp srirachi (more or less to taste)
4 Tbsp fish sauce
1 Tbsp lime or lemon juice
1/2 Tbsp dark soy sauce
1/3 cup liquid honey 1/3
1/2 cup coconut milk

Filed under: Cooking Corner on April 24th, 2013
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Grilled Chicken Breast with Sun-Dried Tomatoes, Kalamata Olives & Feta

By Paul Rees

(Serves 2)

Chicken Ingredients:

2 boneless chicken breasts with tenders, fat, & skin removed, lightly score both sides with 2 or 3 shallow cuts
1 Tbs olive oil
¼ tsp balsamic vinegar
1 large clove garlic, minced
¼ tsp each dried thyme, rosemary, & oreganoPinch paprika
salt & pepper to taste
1/8 lb feta cheese, crumbled for garnish

Filed under: Cooking Corner on March 15th, 2013
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Crunchy Fish Filet with a Light Sweet & Sour Sauce

By Paul Rees

(Serves 2)

Ingredients

For the Sauce

1 C sugar
½ C water
½ C vinegar
1 Tbsp garlic, minced
½ tsp fresh ginger, minced
2 Tbsp fish sauce
1 ½ tsp srirachi or chilero
2 Tbsp fresh lime juice
¼ C carrot, julienne or grated

Filed under: Cooking Corner on February 20th, 2013
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FancyTex-Mex Cornbread

by Bill Dwyer

Everyone I’ve served this to loves it. You might like it too.

Ingredients:

4 thick slices of bacon, fried, drained, and cut into small pieces
1 medium-size onion, finely chopped
½ red bell pepper, finely chopped
3 oz Cheddar cheese, cut into ¼-inch dice
1 chipotle pepper, minced
2 cups coarse-milled cornmeal (polenta)
1 cup all-purpose flour
4 tsp baking powder
1 tsp salt
1 cup buttermilk (leche agrÍa)
2 eggs
bacon fat

Filed under: Cooking Corner on January 29th, 2013
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Rum Glazed Pork Tenderloin with Grilled Pineapple Relish

INGREDIENTS

Grilled Pineapple Relish

1 small pineapple, peeled, cored & sliced into ½ inch rounds
Vegetable oil
Salt & freshly ground black pepper
4 green onions, thinly sliced
1 serrano chile, finely diced
3 Tbs rice vinegar
1 Tbs freshly chopped culantro
1Tbs honey

Read More…

Filed under: Cooking Corner on December 24th, 2012
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Souvlaki is a traditional Greek dish that has been around since ancient times. It is mentioned in the works of the earliest Greek writers, and probably goes back to prehistoric times. Modern-day Greek immigrants have introduced Greek cuisine all over the world, and souvlaki has become a popular favorite beyond Greek communities.

Filed under: Cooking Corner on September 29th, 2012
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