To share a resource (such as food ) is to make joint use of our countries culture’s and customs;
Many cultures have a recognizable cuisine, a specific set of cooking traditions using various spices
or a combination of flavors unique to that culture that evolves over time.

Other differences include preferences (hot or cold, spicy etc.), and practices, the study of which is known as gastronomy.
Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing.

This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.
Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Cajun, Thai and Indian.
Various cultures throughout the world study the dietary analysis of food habits.

While evolutionarily speaking, as opposed to culturally, humans are omnivores,
religion and social constructs such as morality, activism or environmentalism will often affect which foods they will consume.
Food is eaten and typically enjoyed through the sense of taste, the perception of flavor from eating and drinking.
Certain tastes are more enjoyable for evolutionary purposes while others are not.

All ingredients should be used on a personal preference!
Feel free to use as much or as little as you like and add or omit any ingredients to your liking.


April 21, 2015

Tuna Patties (empanaditas de atún)




Ingredients:
3 cans tuna in water (well drained)
¼-cup diced onion
2 eggs
¼-cup flour
½ tsp chili powder
¼ cup oil (for deep frying) (you can use more or less oil)
Salt and pepper to taste

Directions:
Beat eggs, salt, pepper and chili powder in a bowl,
Stir in onion, flour, and drained tuna and mix well,
Heat oil in a skillet on medium heat; shape tuna mixture in ½-inch thick-patties,
Fry patties until golden brown about 3-4 minutes on each side.
Enjoy ;)
Great as side dish or snack,




Baked Chicken ( Pollo al horno )





Ingredients:

10-12 Chicken leg
½ cup Mojo de ajo
2 pak Sazon Goya
2 tbs Adobo Goya
1 tbs Chicken bouillon
1 lemon or lime (juice only)
Chili powder to taste

 Directions:
In a large bowl clean and wash chicken, and set aside.
In a blender add sofrito,mojo,sazon goya,adobo goya,chicken bouillon,lemon juice…
Blend for two minutes and poor it over the chicken mix well and let it marinate for ½- 1 hour the longer the better.
Place chicken in baking dish and sprinkle chili powder over the chicken,
Cover with aluminum foil and Bake at 400F for 45min uncover and bake for 25min or until the skin gets crispy.
Serve with your favorite side dish (rice, fry’s, or a salad) Enjoy ;)




February 03, 2014

Flan ( milk caramel custard )



Caramel




Caramel
Caramel - We will start making the caramel first since it has to cool off before we add the flan mixture to it.
 Ingredients:
1-cup sugar
1-oz water
Put sugar and water in a pot and mix well so sugar is completely wet, put it on the stove on high heat, you do have to keep an eye on it because you don’t want it to stick or burn, when it starts to boil it will start changing color really fast so don’t walk away,
Turn stove off once you see the golden caramel color,
Pour caramel into an oven prove pan and let cool completely…
While the caramel is cooling off start getting the flan ingredients ready.

*** WARNING!!!          WARNING!!!         WARNING!!!           WARNING!!! ***
*** The caramel is extremely HOT do not taste or touch with fingers ***
 ***To avoid accident try using back burner. (Try at your own risk) ***

  Flan
  Ingredients:
 3 eggs (at room temperature)
 3 egg yolk
2 tsp Vanilla extract
1 can Evaporated milk
1 can sweetened condensed milk

Instructions:
In a blender or a stand mixer, add all of the ingredients and mix for 3 minutes,
Once the caramel is completely cool, pour the flan mixture into the pan and
Cover with foil,
cover with foil
bain-marie


Bain-Marie
A bain-marie (ban mah-REE) is the fancy term for a hot water bath.
It’s used for cooking delicate foods like custards and terrines to create a gentle and uniform heat ... 350 degrees F.
You will need a second pan that is bigger than the one you used for the flan,
Put the bigger pan in the oven then put the flan pan in the bigger pan and add water to the
Bigger pan just enough to cover half way up the side of the flan pan, not to high, we do not want water in the flan.

Bake for one hour, keep an eye on it to make sure the water does not dry out or gets inside the flan.
A good way to check if  it’s done is by inserting the tip of a knife into middle of the flan and if it comes out clean, THE FLAN IS DONE 
Flan


Remove the flan pan  from the oven, and let it cool off until its save to put in the refrigerator for at least 1 hr.
After the flan is cold, Run a knife around the edge of the flan and wiggle it side to side to loosen it up from the pan,
Place the plate or platter on top of the pan and quickly flip it over on to the plate or platter.

Enjoy :)

May 05, 2012

Ariel cake and more ( Rolled Marshmallow Fondant )














Ingredients:
1 package (16 ounces) white mini marshmallows 

  • 2-5 tablespoons water
  • 2 pounds (about 8 cups) sifted confectioners' sugar
  • 1/4 cup solid vegetable shortening
  • 1 tsp vanilla extract or flavor of your choice
  • 1 sea shell mold 

 Instructions:

step 1

To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2+ minutes)
Flavoring can be added at this point.

step 2

Add the confectioners' sugar on top of the melted marshmallow mixture one cup at a time Fold sugar into marshmallow. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes. ( you can use a stand mixer if you have one ) 

step 3

Store by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

step 4

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

step 5

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed. 

step 6
Press fondant into the mold, you can use different colors, and shapes.

Have fun decorating your cake :)

February 06, 2012

Hershey’s White Chips Cookies



Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter 
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1(12 ounce) package Hershey’s premier white chips
                                                        (creamy vanilla flavor)
Directions:

PREHEAT oven to 375 degrees F.
COMBINE flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.
 Gradually beat in flour mixture. Stir in chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.   ENJOY

October 10, 2011

Tripe Stew- Mondongo




 Tripe stew- Mondongo
1 pk-Tripe ( mondongo)
1/2 -Yellow and 1/2 Red bell pepper (chopped)
3-Cloves garlic (finely chopped)
1-Lemon or lime
1-Tomato sauce
1-Red onion (chopped)
2-Large potatoes (cut in small bite size)
1-tsp Vinegar
Dash of oregano
Salt and pepper to taste


Tripe (mondongo) needs to be washed very well with water and lemon,
once its cleaned boil for 40-45 min make sure it has plenty of water at all time, add the tsp of vinegar to the water.
When done boiling check with fork to make sure it’s tender enough for you,
remove from water and cut in small bite size or to preference.
In a clean pot saute garlic, peppers and onions when translucent add tomato sauce, tripe and water to cover the tripe (mondongo) once it starts to boil add remaining ingredients and potatoes cook until potatoes are tender, turn it off and serve with rice or your favorite side dish…ENJOY… :)

August 03, 2011

Pastelon De Platano Maduro (Riped Plantain Pie)



 Ingredients:
1 - lb ground beef ( carne molida )
1 - packet Sazon
½-  finely dice green bell pepper ( pimiento verde )
2 - garlic cloves ( ajo)
2 -Tb Sofrito
10- ripped plantain ( platano maduro) (this is based on the size of baking pan you may need more or less)
½ - finely dice red onion ( cebolla)
1- lb of  shredded cheese your favorite

In hot oil at medium heat stir-fry sofrito, bell pepper, onion for about 1 minute finely chopped garlic and Sazon mix well and add ground beef let cook until well done drain all fat and set aside.

Peel and slice plantain in long length slices deep fry till golden on each side set a side.
On baking dish start with first layer of plantains second layer is of meet and third is cheese then start with plantain again and so on till you come to the top layer cover with foil and bake for about 40 min at 350  let cool a little bit before you cut into it, serve alone or with your favorite rice recipe
Enjoy.


June 28, 2011

Rice and Eggs (Arroz con huevo)













Ingredients:
Rice
Eggs

Preparation:
cook rice and egg to taste and ENJOY!

On a lazy day could not get any easier, fresh or left over rice, eggs can be to your preference.

Causa de pollo















Ingredients:
6-8 medium potatoes (papa’s mediana)
2- Peruvian yellow pepper (aji Amarillo peruano)
½- cup vegetable oil (aceite vegetal)
   1- lime Juice (jugo de Limón)
   1- large chicken breast boiled and shredded (pechuga grande ervida I picada)
   ½ -onion, finely chopped (cebolla picadita)
  1- cup mayonnaise (mayonesa)
     Salt and pepper to taste (Sal I pimienta al gusto)

Preparation:
In blender add: Peruvian yellow pepper seeded and chopped, vegetable oil, lime juice blend until it looks like a pesto consistency.

Peel and Boil the potatoes in salted water when tender mash while still hot (enough to handle). LET cool and mix thoroughly with the ají Amarillo sauce Salt to taste.

Mix the shredded chicken with the chopped onions and mayonnaise.

Place a layer of the potato on a serving dish, and spread with a thin film of mayonnaise.
Spread a second layer of the chicken salad.
Cover with a last layer of potatoes, (optional- decorate with slices of onions marinated in lime salt and pepper or boiled eggs and black olives)

Tip: try variations of the filling using (instead of chicken) tuna,crab-meat, shrimps, octopus in olive, or (for vegetarians) plain tomato slices.

May 14, 2011

Chicken soup/ Sopa de pollo


1 boneless chicken breast
1 cup baby carrots
2 stalks of celery
1 corn cut in peaces
1 potato
1 small tomato
1/4 onion finely chopped
2 cloves garlic minced
1 chicken bouillon cube

Direction:
wash and cut chicken breast in 4 peaces place peaces in a pot with water  and salt
To taste.
While this is boiling start cutting the carrots, celery, potato, And tomato's, in small bite size.
Cut the corn into ½ inch peaces.
Chop onions, garlic and stir-fry with very little oil till translucent put it aside till chicken is cooked.
Once breast is tender remove from water and set aside to cool of, at  this time add carrots, celery, potato and  tomato add more water if needed.
Once chicken is cool start to shred or cut in bite size and add back to pot with the onions and chicken bouillon let boil until all the ingredients are all tender and Enjoy.

April 26, 2011

Chuleta’s en cervesa (Beer pork chops)

Chuletas en cerveza (Beer pork chops)

All ingredients should be used on a personal preference!
Feel free to use as much or as little as you like and  add or omit any ingredients to your liking.
“I will sometimes give specific amount depending on the dish.”


3 lb Pork chops ( I use pork center loin wafer thin family pack )
Sason Goya
Adobo (all purpose seasoning- already has salt and pepper)
Paprika
Chili powder
Onion powder
Oregano
Cumin ½ tsp
3 Garlic cloves
1 beer (you favorite)
2 tsp vinegar
                                                      1 Red onion
                                                      1 Red pepper
                                                      8 oz tomato sauce
Directions:
Wash pork chops and drain extra water, add the seasoning and let marinate for 1 hour ( if possible) add oil to a large frying pan and once oil is hot start adding chops one by one giving a turn before adding the next one.
Once all the pork chops are in the pan let it cook until the water that the chops releases dry’s out and you can hear a little bit of sizzle, at this point you want give it another turn it should have a golden brown color ; this is beer time add your favorite beer and let it continue cooking in medium heat till tender. Enjoy


TIP: To make sure I  get seasoning and flavor on all the chops specially when you have a big family like mine ;) blend the garlic, sason Goya, adobo, paprika, chili powder, oregano cumin, onion powder, vinegar with 2/3 cup of water… then just poor it over the pork chops. Marinate for about 1 hour if possible.

March 26, 2011

Sofrito















Ingredients
1 Green Bell Peppers
2 Small Red Onions
1 Red sweet pepper
1 Yellow pepper
1 Garlic Bulb
1 Tablespoon of Oregano
5 tablespoon Vinegar
2 Bunch of cilantro
½ cup Mojo

Directions
Peal all ingredients and place garlic, cilantro, oregano, vinegar, and mojo in a  blender.
The mix should be soft, but not chunky.
Green, Red, Yellow  bell peppers and Onion’s should be cut or chop into very small pieces (Mince)
Place the all ingredients (Sazon) in a jar for every day use. 1 tablespoon per servings

Tostones ( Fried Plantains)

Ingredients:

Plantain's ( unripe/green)
oil
salt




Directions:
The dish is made from sliced green (unripe) plantains which are cut either length-wise or width-wise and are twice fried.
 The slices of plantains are fried for 1-2 minutes on each side until they are golden in color and removed, then patted for excess oil.
 Afterwards, they are pounded flat with a "tostonera," or any kitchen utensil that has a large enough flat surface.
The plantains are then fried once again until they are crisp and golden brown.
add salt to taste and Enjoy!

March 11, 2011

Fried Chicken Cutlets

Ingredients for Bread crumb:
1 packet Ritz Crackers
1 cup All Purpose Flour
Ingredients for seasoning cutlets :
1 packet   Sazon Goya ( con culantro y achiote)
2 Tbs chili powder
2 Tbs fresh crushed garlic or powder garlic
1 lemon or lime
2eggs
Salt and pepper to taste


Directions:
Wash cutlets and drain well poke holes with fork or knife.
In small bowl combine all the seasoning ingredients  and add to cutlets
Mix well so they are all covered with seasoning ingredients.
Let marinate for about 1 hour  (if you can marinate overnight it’s even better)
While this is marinating start making the crumbs .

In food processor crush the package of Ritz crackers into a powder then in a bowl add cracker powder and 1 cup all purpose flour

When your are ready to fry just beat the 2 eggs and add to cutlets mix well to get coating on each peace
Deep fry in oil make sure oil is hot then add 3 to 4 at a time and fry turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
Remove from the oil and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, good with fries,rice or in a sandwich Enjoy :)

March 01, 2011

Estofado de pollo with papa a la huancaina

 Ingredients:
6 Chicken
1 Red onion  (finely chopped)
2 romaine tomatoes (diced in small peaces)
1 romaine tomato (blended in a blender with very little water)
2 large potatoes (cut in small cubes)
1 cup peas and carrots fresh or frozen ( with corn optional )
2 garlic clove (crushed)
1 pkg Sazon Goya
1 Cilantro small bunch ( leaves finely chopped)


Directions:
Wash the chicken and season with the pkg of Sazon Goya, salt and pepper then add to a frying pan with very little oil and start to fry till golden brown.
while this is frying in a covered Dutch oven with little oil stir fry onion until it starts getting light golden brown then add garlic give it a few seconds so it can release its flavors then add  chicken mix well next add potatoes, blended tomato, and ½ cup chicken broth let it cook for about 20 minutes make sure potatoes are cooked, and add vegetables chopped tomatoes and cilantro.
let simmer for 2 to 3 min serve with white rice and your favorite salad.

Tip: If peas and carrots are fresh then you will add with potatoes.

February 05, 2011

Steak Fajita

 Ingredients
3 oz  Steak Sirloin cut in thin strips 
Yellow onion (to taste)
Yellow, Red or Green bell pepper strips (to taste)
Tomatoes strips (to taste)
1 Tb sour cream 
1 carb balance small/fajita flour tortilla 
Salt and pepper (to taste)
1 clove Garlic crushed
3 Tb water    
                                     

Directions 
Season steak with garlic, salt and pepper.
In skillet, brown steak and drain fat. 
Add water and let cook for about 5 min in low heat.
Once water start to dry sauté steak with pepper, onion and tomatoes.
Serve on tortilla and add sour cream and enjoy 
Very easy to make and you could also use left over meat like chicken, fish, pork with your favorite tortilla.

January 16, 2011

Aji de Gallina


Ají de Gallina (Spanish for chilli pepper chicken) is a traditional Peruvian dish which has its roots in the social upheaval of the French Revolution in 1789,

Chefs working for wealthy families lost their jobs after French aristocrats were imprisoned and executed. Some of these chefs 
traveled to the New World, including Peru, bringing with them French culinary expertise. Wealthy Peruvian creole families hired them to demonstrate their wealth to the ruling Spaniards.

The fusion of local cuisines with French cooking traditions led to many new recipes, including ají de gallina.
This is a shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chilli peppers. Peruvians love eating this dish on cold days.

Ingredients
  • 1300g (4 lb) chicken
  • 120ml (½ cup) of olive oil
  • 1 large finely chopped onion
  • 8 cloves of minced garlic
  • 3 hot yellow South American chilli(seeds removed): Adjust quantity for individual taste.
  • Salt and pepper to taste
  • 1 chicken stock cube
  • ¼ loaf of bread
  • 110g (¼ lb) of chopped pecans
  • 110g (4 ounces) grated Parmesan cheese
  • 1 can evaporated milk
  • 1.6 kg (3.5 lbs) boiled rice
  • 4 hard boiled eggs
  • 6 potatoes
  • 120g (½ cup) black olives
Directions:

Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting
chicken stock.
In a saucepan, heat oil and saute the onion, garlic, and finely chopped chilli peppers and add salt and pepper. Fry this until the onions are cooked and golden.
Soak the bread in two cups of the stock from the boiled chicken and place in a blender with onion, garlic, and chilli peppers  for a couple of minutes and then add the 
resulting liquid to the saucepan.
Cook slowly for ten minutes. Cook slowly, stirring to thicken.
Add the chopped pecans, grated cheese, and chicken pieces. Cook until it has a thick creamy texture.
About five minutes before serving,add the evaporated milk and continue cooking on low heat.
Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives.

Servings:8
Time:45 mins approx
Difficulty: easy
The world today seems to be tearing families apart. The kids spend most of the day at school and half of what is left of the day doing homework. Calculate in ample rest, and your children are barely even yours to enjoy. Start a new tradition, and get to know your family again by incorporating a special family day into your week and together enjoy a special meal. 
This is one dish my kids really enjoy!