Culinary Arts Video

Hey guys it has been a while, trying something new is here This my first video upload. This is pretty cool video, showing a nice breakdown of what Culinary Arts is about, enjoy.

John

Next on the list for " Comfort Foods" Mangu a Dominican Favorite.

 

 

 

Ingredients:

• 3 unpeeled plantains, cut into pieces.
• 1 quart water.
• 1/4 cup olive oil.
• 1 cup sliced white onion.
• 1 1/2 tablespoons salt.
• 1 cup sliced Anaheim peppers.

Directions

1. Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
2. Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
3. In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

Nutritional Information:

Amount Per Serving  Calories: 210 | Total Fat: 9.5g | Cholesterol: 0mg

To keep in line with my new Comfort food recipes. Here is a good link for you Guys.

 To explain a bit of my our delicious Puertorican Style Cuisine. I have provided  a link for your reading pleasure. Enjoy.


http://en.wikipedia.org/wiki/Puerto_Rican_cuisine

Next on the list for " Comfort Foods" is Budin, known as Bread Pudding.

 

Ingredients:

1 cup water.

2 (3 inch) cinnamon sticks.

15 whole cloves.

1 teaspoon anise seed.

    

2 tablespoons water.

1/2 cup white sugar.

    

1 (1 pound) loaf day-old bread.

4 cups evaporated milk.

4 eggs.

1 1/2 cups white sugar.

1 teaspoon vanilla extract.

3/4 teaspoon salt.

1/4 cup butter, melted.

Directions:

Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.

   

Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat.

Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil.

Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken.

Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan.

Set aside to allow the caramel to harden.

   

Preheat an oven to 350 degrees F (175 degrees C).

   

Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl.

Strain the spice tea through a fine mesh sieve to remove the spices.

Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter.

Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.

   

Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack.

Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.

   

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

Cool in the pan for about an hour, then refrigerate until cold, 2 hours more.

When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.

Serve Enjoy,

Hey Guys in light of new line of " Comfort Foods" for u guys. I have included some images of my Beautiful Island Puerto Rico and it's people as well.

Hope you guys enjoy the images and the recipe.

Enjoy.

" My new line of Comfort Food" First up. Chicken With Spaghetti.

Ingredients:

1.  3 pieces lean boneless chicken breast(shredded).
2.  1/4 bunch cilantro. 
3. 1 lb. spaghetti(your choice).
4.  3 tbsp. sofrito. 
5. 2 envelopes sazón. 
6. 3 tbsp. Manzanilla olives. 
7. 2 tbsp. capers. 
8. 2-3 pimiento morrones(chopped) 
9. 2 8 oz. cans tomato sauce 
10. 1 can cream of chicken soup + 1/2 cup of water 2 tbsp. olive oil. 

 Water Directions:

1.  Place the chicken breast in a deep pot, fill with water and add the cilantro.
2. Boil the chicken until tender. 
3. Remove from the water and shred. 
4.  In the same pot that you boiled the chicken, bring the broth to a boil and place the pasta to cook per box instructions.
5. Drain the pasta. Then in the same pot, place the drained pasta, the shredded chicken, sofrito, sazón, olives, capers, tomato sauce, pimiento morrones, cream of chicken soup and olive oil.
6. Mix well and cook on low for 8-10 minutes so the flavors can mix. 

Tips: This recipe can be made with your favorite pasta. Try making it with Angel Hair Pasta.

I know I have been gone for while folks, but I promise to stay more current, I need to figure out what I can with this blog, I see that a few things have changed. In the meantime, I hope you guys enjoy this recipe. Feel free to leave comments or suggestions.

Serve Enjoy,

Grilled Shrimp with Truffle Oil Vinaigrette

Grilled Shrimp with Truffle Oil Vinaigrette

16 large shrimp, uncooked
3 tablespoons extra-virgin olive oil
1/2 cup white truffle oil
1/4 cup fresh lemon juice
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Preheat barbecue grill (oil hot grill to help prevent sticking).

Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached.

Press the shrimp down flat like a butterfly. Place prepared shrimp in a shallow dish and sprinkle with olive oil; refrigerate, covered, until ready to cook.

In a medium bowl, combine white truffle oil, lemon juice, onion, and parsley. Season to taste with salt and pepper; set aside.

When ready to cook, season the shrimp lightly with salt and pepper. Place shrimp onto hot grill and cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill.

To serve, arrange shrimp (split sides up) on a serving plate. Drizzle with a little of the vinaigrette. Place remaining vinaigrette in a small bowl and place on plate for dipping.

Makes 4 servings.

Enjoy.

Meat Loaf

Ingredients:

•1 pound ground beef
•1 1/4 teaspoons salt
•1/4 teaspoon ground black pepper
•1/2 cup chopped onion
•1/2 cup chopped bell pepper
•1 egg, lightly beaten
•8 ounces canned diced tomatoes with juice
•1/2 cup quick-cooking oats

Topping:

•1/3 cup ketchup
•2 tablespoons brown sugar
•1 tablespoon prepared mustard

Directions:

Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Enjoy

Mashed Potatoes

Ingredients:

•2 pounds russet potatoes (about 4 medium), peeled and cut into large chunks
•1 1/2 teaspoons kosher salt, plus more as needed
•4 cloves peeled garlic, smashed
•1/4 cup unsalted butter
•3/4 cup whole milk
•Freshly ground black pepper

Directions:

In a large saucepan, combine the potatoes, 2 teaspoons salt, garlic and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes.

Drain the potatoes and garlic leaving just enough water in the pan to cover the bottom.

Return the potatoes and garlic to the pan. Add the butter and mash until melted. In the microwave, heat the milk until just hot, but not boiling. Stir into the potatoes and season with salt and pepper, to taste. Serve immediately.

Enjoy.

Potato Salad

Ingredients:

•3 pounds small white potatoes
•Kosher salt
•1 cup mayonnaise
•1/4 cup buttermilk
•2 tablespoons Dijon mustard
•2 tablespoons whole-grain mustard
•1/2 cup chopped fresh dill
•Freshly ground black pepper
•1/2 cup chopped celery
•1/2 cup chopped red onion

Directions:

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.

Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper, Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper.

Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Enjoy.

TOSTONES (FRIED PLANTAINS)

TOSTONES( FRIED PLANTAINS)


Ingredients:

•2 cups vegetable oil for frying.
•3 plantains peeled and sliced into 1-inch pieces.
•Salt to taste.
•Garlic powder to taste.

Directions:

1. Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
2. While the plantain slices are still warm, place them one at a time between two sheets of wax paper, or a “brown paper grocery bag” and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.