3- green plantains or platanos
3- cups water
1 tablespoon salt
1 tablespoon garlic salt
1- cup vegetable or canola oil
Peel the plantains long way. Cut them diagonally 1″ thick. In a vase with water and salt dip the plantains for 15 minutes. In a frying pan heat the oil on medium high and fry the plantains for 3 1/2 minutes each side. Remove from heat and smash the plantains and dip them again in salt water. Place them in the oil and cook until crisp or brownish. Set them on a paper towel covered plate. Serve immediately. Serves around 12 tostones
*Tostones Sauce optional
1 tablespoon tabasco sauce
1 tablespoon ketchup
1 mince garlic
1 teaspoon pepper
1 teaspoon olive oil
salt to taste
*Tostones is the number one side dish in Puerto Rico. This is my family recipe!
1 pound white crab meat
2 tablespoon olive oil
3 sliced whole grain bread or bread crumbs
1 tablespoon chopped fresh parsley
1 tablespoon old bay
1/2 teaspoon dry mustard
1/2 teaspoon back pepper
sea salt to taste
Sliced limes for serving
Crumble bread and mix with crab. Combine all ingredients in a mixing bowl except crumbs and crab meat. Fold crab mixture gently into mix. Make 8 patties and place in wax paper. Refrigerate for 20 minutes. Bake over 350 degrees for 10 to 15 minutes, turning once. Serve with slices of lime on the side.
*I lived in Miami for 13 years and this recipe is my creation and reminds me of many trips to the Keys but I must pair it with my Puerto Rican rice and beans, as shown.
1 pound of cherry tomatoes
2 red bell peppers
2 red peooer
2 red onion
1 tablespoon herbs the provence
4 tablespoon olive oil
2 garlic cloves crushed
3 tablespoon balsamic vinegar
salt and pepper
Preheat grill over medium for 15 minutes. In a sauce bowl mix 2 tablespoon olive oil, balsamic, crushed garlic, herb the provence, salt and pepper to taste, set aside. Cut each pepper into half moon pieces, cut each onion into half moon pieces. Mix the ingredients with rest of olive oil, salt and pepper. Place on a vegetable grilling pan and grill for 4 minutes each side or until desire crisp. Place the vegetable on a serving plate and top with mix. Serves 6
* for a kick you can add a tablespoon of dijon mustard to the mix
1/4 cup tomato sauce
1/4 cup catsup
1 tablespoon horseradish or hot sauce
2 tablespoon lime juice
2 tablespoon balsamic vinegar
2 crushed garlic cloves
2 tablespoon mince celery
1 tablespoon fresh black pepper
Mix all ingredients and refrigerate for 25 minutes or until serving. Makes about 3/4 cup.
*Great with any seafood or on top tostones
*Growing up in Puerto Rico has given me the urge to change the traditional cocktail sauce with a caribbean twist.
3 fresh beets sliced into pieces
4 sliced mandarine orange or just a small can of mandarine oranges without the juices
2 tablespoon maple sirup or 2 tablespoon of brown sugar splenda with 1/4 cup balsamic
2 tablespoon olive oil
1/2 teaspoon salt
Mix all the ingredients, pour into medium high pan, and cook for 10 minutes turning beets to coat. Serve warm. Serves 6.
*I grew up with beets as part of my diet because my father loves beets!
The pigment betacyanin, which gives beets their distinctive hue, is just one of several disease-fighting phytonutrients found in this root vegetable. Beets are also a good source of folate, which guards against birth defects, colon cancer, and osteoporosis, and are high in fiber and beta-carotene.
1 can crushed italian tomatoes or 2 cups of ripe tomatoes cut into pieces
4 tbsp extra-virgin olive oil
5 minced garlic cloves
1/2 red onion cut into small pieces
2 tablespoon aged balsamic vinegar
salt and pepper
1/2 cup shredded basil
fresh parmesan cheese to garnish
*serve with your favorite pasta or just dipping bread
Heat pan over medium high, saute onion, garlic with some salt. Cook for about five minutes and then add tomatoes and pepper. Cook for 5 minutes and lower heat and simmer for 20 minutes. Removed from heat, add the fresh basil leaves and balsamic vinegar and mix. Top with cheese and serve with pasta or bread. Serves 6
*This recipe was inspired by my trip to Tuscany last summer.
1 cup milk
4 tablespoon of melted butter or half stick
1/4 cup flour
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
1 teaspoon nutmeg
Preheat oven 375 degrees. In a blender mix all ingredients well. Pour into individual soufflé baking dishes. Bake for 20 to 25 minutes. Serve warm Serves 6