Coconut Rice

Recipe

Total Time: 90min

Servings: 10

Ingredients
5 cups white rice
4tbsp salt
1.5 cups sugar
10 cups canned coconut milk, divided
2 cups raisins


Steps

Titote

1. Add sugar and 6 cups coconut milk into a large pot pan and cook over high heat mixing periodically so sugar doesn't stick together. This liquid should get brown. This is called TITOTE
2. As soon as titote is ready, add rice, salt, raisins, 4 cups coconut milk and 6 cups of water. Mix thoroughly

Dry rice

3. Cover pot as soon as rice dries
4. Turn heat to low and cook for approx. 30 minutes until rice is ready






Serve with

Roasted Turkey with Ground Pork Stuffing (Published May 28 2013)

Russian Potato Salad (Published May 28 2013)

 

Russian Potato Salad

Recipe

Total Time: 60min

Servings: 10

Ingredients
10 medium potatoes, peeled and chopped
4 hard boiled eggs, 2 sliced and 2 diced
1 cup red onion, diced
1 cup red, yellow and green pepper, diced
1.5 cups mayo
1 cup canned pineapple, diced
1oz canned pineapple, sliced
2tbsp salt
1tsp salt

Steps

1. Boil enough water to cover potatoes
2. As soon as water boils add 2tbsp salt and potatoes
3. Boil potatoes until tender, but not mashable
4. In the meantime, soak onions in hot water for a couple of minutes. This will make them milder. Drain and set aside

5. Thoroughly mix mayo, peppers, onions, diced eggs, diced pineapples and 1tsp salt
6. Drain potatoes and let them cool for 5 minutes
7. Carefully mix the dressing with potatoes
8. Serve and garnish with sliced pineapples and eggs

Serve with

Roasted Turkey with Ground Pork Stuffing (Published May 28 2013)

Coconut Rice (To be published May 28 2013)

 

Roasted Turkey with Ground Pork Stuffing

Recipe

Total Time: 5 Hours

Servings: 12

Chopped tomatoes and onions

Ingredients for Stuffing
1lb ground pork
1 roma tomato, chopped
1 red onion, chopped
1/2 cup canola oil
6 oz tomato paste
3.5 tsp salt, divided
1.5 tsp freshly ground black pepper
2 hard boiled eggs, sliced
1/2 cup milk
4 slices white sandwich bread with no crust

Egg slices

2 medium potatoes, peeled and diced
1 tbsp worcestershire sauce
1 tbsp sugar
1 cup green olives, pitted and drained
1/2 cup capers, drained
1 cup raisins

Ingredients for Turkey

Diced potatoes

14 pounds whole young turkey

1/4 cup butter

6 oz tomato paste

1 tsp salt

1/2 tsp fresh freshly ground black pepper

3 tbsp apple cider vinegar

3 cups white wine, divided

Food processor

Steps for Stuffing
1. Grind tomato and onion using a food processor
2. Dissolve tomato paste in 1 cup of water
3. Heat oil in a deep frying pan over high heat

Ground pork

4. When the oil is hot, add pork, tomato and onion mix, dissolved tomato paste, 3 tsp salt and pepper. Stir constantly so that ground meat doesn't stir together

Soak bread

5. In the meantime, heat enough water to cover the potatoes. Add 1/2 tsp salt and potatoes when water has boiled. Cook potatoes al dente and rapidly remove from heat so they don't overcook. Drain and set aside
6. Crumble bread in milk and let soak. Set aside

Mixing stuffing

7. When ground pork mix is dry and well cooked, remove from heat. Add bread and milk mix, worcestershire sauce, sugar, al dente potatoes, egg slices, olives, capers and raisins. Mix thoroughly until all ingredients are well combined
8. Set the stuffing aside. It's time to prepare the turkey


Steps for Turkey

Injecting turkey

1. Thaw turkey completely, if frozen
2. Remove turkey giblets
3. Preheat oven to 400 F
4. Place turkey in a turkey roasting pan with lid

Tomato paste mix

5. Thoroughly mix butter, tomato paste, salt, pepper and vinegar
6. Inject in 1 cup of wine, all over the turkey, especially in the breasts

Stuffing turkey

7. Thoroughly rub the outside of the skin and inside the turkey's cavities with the paste mix
8. Spoon the stuffing into the neck cavity. Pull neck skin over stuffing to the back of the turkey and sew up using trussing needles and a thick thread
9. Spoon stuffing into the body cavity and repeat the sewing procedure. You can also use a turkey stuffing cage

Sewing turkey

10. Pour 2 cups of wine and 2 cups of water over turkey
11. Close with lid and place into oven. Cook for an hour
12. Remove lid and reduce temperature to 300 degrees F. Moist with its own sauce and keep cooking

Cooked turkey

13. Check turkey every 45 minutes. It should be ready in less than 4 hours. Pinch it. Turkey is done when no liquid comes out of it
14. When ready, remove from heat. Dig out the stuffing and serve on a deep serving tray
15. Slice the turkey, preferably with an electric knife

Cooked stuffing

16. Use the broth in which the turkey was cooked to serve as sauce. Thicken with flour, if desired












Serve with

Russian Potato Salad (To be published May 28 2013)

Coconut Rice (To be published May 28 2013)

Plantain Chips

Recipe

Total Time: 20min

Servings: 6

Ingredientes

2 green (unripe) plantains

Salt

2 cups vegetable oil or enough to deep fry the plantains

If you buy the green plantains to cook the next day, store them in the fridge. This will help stop the ripening process. On the next day, place the plantains in a large bowl and cover with hot water for about 10 minutes. This will help you remove the shell easily. If you are using the plantains the same day, proceed directly with the steps below. 

Steps

1. Remove the top and bottom of the plantains

2. Remove the shell

3. Heat oil in a pot pan over high heat

4. Thinly slice plantains

5. Deep fry plantains slices until golden brown

6. Remove from oil and dry with paper towel

7. Add salt to taste and serve

Serve with 

Dijon and Honey Chicken (Published May 1 2013)

Onion Beef Tenderloin

Recipe

Total Time: 45 min

Servings: 10

Ingredients for Seasoning

7 pound beef tenderloin

2 cup worcestershire sauce

8 garlic cloves, minced

1 tbsp freshly ground black pepper

1/2 jar small white onions

Ingredients for Sauce

1 tbsp butter

1 tbsp vegetable oil

1 white onion, chopped

2 tbsp worcestershire sauce

2 cubes beef bouillon

1 small can tomato paste

1 tbsp sugar

3 garlic cloves, minced

Other Ingredients

1 cup vegetable oil

1.5 jars small white onions

Steps

1. Marinate beef (if possible one day before cooking) with 2 cup worcestershire sauce, 8 garlic cloves and black pepper

2. With a knife, puncture holes in the beef on all sides. Open the punctured areas and introduce the small onions into each hole

3. The next day, preheat oven to 400 degrees F

4. Prepare sauce in a hot pot, mixing butter, 1 tbsp vegetable oil, white onion, 2 tbsp worcestershire sauce, beef bouillon, tomato paste, sugar, 3 garlic cloves and 3 cups of water. Set aside

5. Heat a frying pan on high heat adding 1 cup vegetable oil

6. Place the tenderloin in this same frying pan. Discard the juice in which you seasoned the tenderloin

7. Sear the tenderloin on all four sides

8. Place the tenderloin in a baking pan and pour the sauce over it

9. Cover beef with foil and bake in the preheated oven for approximately 30 minutes, if you like the meat pink or longer if you prefer it well done

10. Cut even slices using an electric knife

11. Discard vinegar of onion jars and garnish with small white onions

Dijon and Honey Chicken

Recipe

Total Time: 40 min

Servings: 4

Ingredients

3 skinless, boneless chicken breasts halves, chopped

12 oz white onion, chopped

1 tbsp extra virgin olive oil

6 tbsp butter

1.5 tsp garlic salt

1/2 cup white wine

2 tbsp dijon mustard

4 tbsp honey

1/2 packed cup cilantro leaves, chopped

Steps

1. Season chicken with garlic salt

2. Heat olive oil and butter in a large pot pan

3. Cook onions until they start to change color

4. Add chicken and cook until golden brown

5. Add wine and simmer, stirring, until mostly absorbed

6. Add mustard, honey and cilantro. Thoroughly mix 

7. Serve

Serve with
Plantain Chips (To be published May 13 2013)