Shredded Flank Steak with Tomato Sauce

A friend of my husband passed and we need comfort food today;-(

2 pound flank steak
1 16oz can tomato sauce
2 green pepper cut into half moon pieces
2 onions cut into half moon pieces
1 large jar sliced pimientos, about 1/2 cup
4 chopped garlic cloves
2 tablespoon tomato paste
1 cup red wine
1/2 cup olive oil
1 tablespoon cumin
1 tablespoon p√°prika
1 tablespoon black pepper
3 bay leaves
1 tablespoon salt

In a deep pot boil water with salt, add steak, lower temperature to low and cover. Cook for 2 hour. Reserve one cup of water, drain meat and let it cool. Meanwhile in a deep pot over medium high heat olive oil, add green pepper, onion, garlic, salt and pepper, cook for 5 minutes stirring occasionally. add tomato paste and sauce and cook for 2 more minutes. Add the rest of ingredients including reserved water and cook for 5 minutes. With a fork shred meat into long and thin strips and add into sauce. Simmer for 15 minutes. Serve with white rice, beans and plantains. Serves 8

This dish is called Ropa Vieja in spanish and is very popular in Caribbean Cuisine. Coqui!

Balsamic Steak

6 filet steak pieces
1 cup balsamic vinegar
6 crushed gariic cloves
1/2 cup fresh basil- sliced
1/2 cup fresh italian parsley- sliced
salt and pepper

Marinate steak for 30 minute with all ingredients but salt. Season with salt and cook in any hot grill or pan for 3 minutes per each inch thick, per side for medium rare. Let it sit for 5 minutes and serve.

*If you love balsamic vinegar on you steak!

Fricase de Pollo

2 tbsp.olive oil
1 red or yellow pepper
6 recao leaves, chopped
2 ounces ham, finely diced
1 medium onion, diced
4 cloves garlic, minced
1 tsp. dried oregano
2 sprigs of fresh cilantro, chopped
1 3-lb. chicken, cut into pieces
1/2 cup tomato sauce
1 bay leaf
1 tsp. capers
1 tbsp. vinegar
3 tsp. Adobo Seasoning with Pepper
2 medium potatoes, peeled and cut in 1/2-inch cubes
1 can (15.5 oz.) sweet peas, drained, liquid reserved
2 cups beer
pimientos morrones

Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic. Cook for 3 minutes, reduce heat to medium,low, add recao, oregano, cilantro and cook for 10 minutes, stirring occasionally. Add the chicken and cook for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, adobo, and potatoes. Combine the liquid from the peas with beer, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally. Stir in 1/2 of the peas and pimientos. Cook uncovered for 5 minutes or until sauce reaches desired consistency.

Caribbean Style Potato Salad

6 big potatoes
8 cups chicken broth from cubes
1/2 cup fresh mint

2 apples
3/4 cup extra virgin olive oil
6 minced garlic cloves
1 cup corn
1 red pepper cut into very small pieces
1/2 red onion cut into very small pieces
2 tablespoon mustard
1 tablespoon lime juice
1 tablespoon worcestershire sauce
1 teaspoon tabasco sauce (optional) Spicy
salt and pepper to taste

*you can also add celery, peas, carrots, bacon bits (be creative)

Peel potatoes. Boil chicken broth, add potatoes, mint, salt and cook until done. Drain potatoes, cool (to room temperature) and cut into 1/2″ cube pieces, set aside. In a bowl mix rest of ingredients and gently fold potatoes into the mix. Serve at room temperature or place in refrigerator for at least 15 minutes or until serve. Serves 10

Spaghetti alla Limone


1 pound spaghetti
1/2 cup olive oil
2 garlic cloves smashed to puree
2 lemon juice
1 lemon zest
1/2 cup good parmesan cheese at room tempetature and some more for garnish
1 bunch chopped fresh italian parley
salt and freshly ground black pepper

In a bowl big enough to serve the pasta mix garlic, olive oil, lemon juice, parmesan cheese, salt and pepper. Cook pasta ardent and pour hot over mix. Stir well and top with lemon zest, parmesan cheese and parley. Serve warm

Shrimp and Lobster Rice

arroz langosta y cam

1 pound of raw shrimps divined
2 lobster tails
3 cups of white rice
3 tablepoons olive oil
1 big onion
1 red pepper
6 minced garlic cloves
1 tablespoon oregano(bold flavor) or parley)
2 1/2 cups of seafood broth
1/2 cup tomato sauce
1 cup white wine
1/2 teaspoon azafran
sea salt and pepper to taste
lemon for garnish

Cut onion and pepper into small pieces. Heat oil over medium high and saute onion, pepper, garlic with salt and black pepper for 5 minutes, stirring each minute. Add tomato sauce, oregano and rice and cook for 2 minutes. Mix broth, azafran and wine scraping the bottom of pan, bring to broil then add shrimp and cover. Reduce heat to medium low and cook for 10 minutes. Stir and cook until done about 8 minutes. Boil lobster tails in sea salt water for 15 minutes then remove the meat from the inside.
Transfer rice to a serving pan and garnish with lobster pieces.

*perfect with a piece of Steak on the side

Pork Chops with Tamarindo Sauce

6 pork chops
4 tablespoon canola oil
garlic salt and pepper

1 cup water
4 peeled tamarind fruits
5 tablespoons honey

Season pork chops with garlic salt and pepper. Make sauce by heating water in a sauce pan, add tamarinds and cook for 4 minutes. Remove pulp from seed, and discard seeds. Add honey to the pot, stir and cook for 3 minutes. Puree sauce in a mixer.
In a shallow pan heat oil over medium high and fry pork chops until golden brown. Remove from pan, set on paper towel before placing on serving plate. Pour sauce on top and serve with your favorite rice.

FYI- Tartaric acid dense tamarind fruit is a powerful anti-oxidant that has many health promoting properties. **This tangy fruit pulp is stomach friendly due to its high non-starch polysaccharide content (gums, hemicelluloses, mucilage, pectin and tannins) which prevents constipation. Tamarind juice is often used as a remedy for nausea, vomiting, biliousness and bile disorders. Tamarind decoction has an anti-helminthic property which helps to expel stomach worms.

The vitamin C along with phytochemicals like limonene, geraniol, safrole, cinnamic acid, methyl salicylate, pyrazine and alkyl­thiazoles present in tamarind help to improve overall immunity of the body. These Phytochemicals are known to have anti-bactericidal action.