A good friend gave me this surprisingly easy recipe and it’s been a hit every time that I make it. Allow for it to sit overnight and top it with the whipped cream right before serving.
For 8 portions.
Ingredients
1 package of 150 gm “cocanas” store-bought coconut cookies coarsely broken up (pounding them in a bag with a mallet is a fun stress-reliever)
3 tablespoons of Dos Pinos salted butter
1 cup and 3 tablespoons of coconut flakes
1 1/2 cups of crema dulce (Dos Pinos or other brand)
1 1/2 cups of milk
2 eggs beaten
3/4 cups of white sugar
1/2 cup of wheat flour
1/4 ts salt
1 ts vanilla extract
1 very cold 250 ml box of whipping cream (crema dulce again) + 1/3 cup sugar OR 1 cup of frozen whipped topping—thawed (yes, this option is perfectly acceptable and another reason to love this recipe).
The cuisine of my mother’s country will never cease to amaze me with it’s unlikely marriage of clean-and-crisp with depth AND simplicity– a culinary menage-a-quatre! LOL! This recipe is very easy, all you need is to concentrate on the timing since it is best served immediately. 4 servings
1 kilo or 2 lbs of beef tenderloin cut into 1/2 inch or 2 cubic centimeter cubes
This recipe is vegetarian, but you could also easily add flavored strips of meat or seafood to complete this one-bowl meal.
Soba noodles are a true Japanese delicacy. Thin like spaghetti, they are made with buckwheat flour and their nutty flavor makes an excellent base for stir fries and salads, hot or cold.
This classic recipe from New Orleans can be used as an alternative cocktail sauce for the typical ketchup and horseradish concoction, or as a dressing for a salad as pictured here.
For 6 to 8 servings or 1 kg of medium sized peeled, deveined, and poached shrimp. Allow to cool, and leave the tails attached if serving as a shrimp cocktail.
1 stick of celery, leaves removed
1 small white onion (no more then 1/2 cup if chopped)
2 strands of green onions
1 tablespoon of chopped parsley and some for garnish
1 tablespoon of red wine vinegar
3 tablespoons of good quality mustard, preferably whole grain, but Dijon is fine
2 tablespoons of paprika
1 teaspoon of cayenne pepper or to taste
1 teaspoon of Worcestershire sauce
Salt and pepper to taste
1 cup olive oil
1 cup mayonnaise
Place all ingredients except for the oil and mayo into a blender. Turn on lowest speed and slowly pour in the oil to obtain a thick emulsion. Check seasonings and then fold in Mayonnaise.
The locally farmed and cured smoked trout is a great substitute for smoked salmon that only comes from distant and colder waters.
Here’s a little spin on this classic bite-size appetizer.
Note: Vegetarian options are applesauce and cinnamon, or sour cream.
Elevate the humble chayote (or mirliton in Louisiana) with this Cajun-inspired recipe. The miniature version (or cocorro in these parts) makes for an attractive party appetizer or side dish. Try this unfailing southern technique of: boil–hollow–stuff–bake, and you’ll be on to something!
These are surprisingly easy to make. The key is in the sweet vinegar rice. Sushi rice should stickier then usual so don’t fret if it looks like too much cooking liquid.
We must be thankful that one of the hottest superfoods in the world is now readily available in our town. Not only is kale loaded with vitamins, but it is also known to lower cholesterol, fight certain cancers, and eliminate toxins.
Here’s a quick and simple crowd pleaser that you can make for breakfast, lunch, or dinner. If bacon is not your thing, try crumbled smoked trout.
These little Costa Rican apples can be very flavorful. Usually in bags of 6, their colors are reddish yellow. They are soooo much better than the bigger, imported, pricey, and bland varieties also found on those same shelves at the produce counter.
Crust
1¼ cups flour, plus extra for rolling
1 tbs sugar
½ tsp salt
3 tbs manteca (shortening) chilled
4 tablespoons of butter (preferably unsalted) chilled
These fried rolls are very different in texture and taste. The authentic recipe calls for ground pork and shrimp although the shrimp can be substituted with crab meat. You can offer a vegan alternative by using tofu and shitake mushrooms. I find that using ground chicken or turkey is just as delicious as long as a little butter is added to keep the juiciness while frying.
Spring Roll Ingredients
•Rice paper or banh trang
•One small bundle of bean thread noodles (they are often sold in little bunches gathered with string)
•5 oz (150 grams) shredded carrots
•5 oz (150 g) shedded cabbage
•2 oz (100 g) shredded daikon (optional)
•1 small onion, thinly sliced
•1 lb (500 g) of ground chicken or turkey
•1 tbs soft butter or margarine
•Salt and white pepper to taste
•Vegetable oil for frying
A good friend gave me this surprisingly easy recipe and it’s been a hit every time that I make it. Allow for it to sit overnight and top it with the whipped cream right before serving.
By Desiree Brassert
By Desiree Brassert
By Desiree Brassert
By Desiree Brassert
Spring Roll Ingredients