Patacones 101 - Tostones (ES / EN) Twice Fried Plantains
If you have ever wondered how to prepare patacones, this post is for you. If you have dreamed enough about a crunchy patacón and salivated while others prepare this tropical delicacy, this is your lucky day. We have prepared this pictorial, step by step tutorial that will make you the star of the kitchen. People will rave about you and your patacones! The best part is that patacones are delicious by themselves or as a side dish with your favorite meat, fish or chicken dish.
Este post se lo dedico a mis lectores que desde hace rato quería una guía para hacer patacones. Este es su día de suerte! Hoy aprenderán a preparar unos crujientes, doraditos patacones que los convertirán en los reyes o reinas de la cocina. La mejor parte es que, los patacones se disfrutan solitos o como acompañante de su plato preferido de carne, pescado o pollo.
- #1: (EN) Preparation is very simple! Get a couple of green, firm, fresh plantains. If the plantains are large, you will get about 5 patacones from each plantain, enough for one hungry person. This is probably the most important step, selecting the plantain. If you use yellowish plantains the patacones won't be crunchy. Some plantains are really curved, that will only make the peeling of the skin more difficult, so try to get them as straight as possible. Wash them and pat them dry with paper towels.
- #1: (ES) La preparación es muy sencilla! Seleccionar platanos verdes, firmes, frescos y que no esten tan curvos pues eso solo dificultaría el proceso de pelarlos. Si los plátanos son grandes, uno rendirá aproximadamente 5 patacones, suficiente para una persona con hambre. Para que queden crujientes, evitar los plátanos pintones o amarillos. Enjuagarlos y secarlos con papel toalla.
- #2 (EN): Heat the oil in a deep saucepan, or deep fryer. The oil has to be abundant. For suggestions on the Best Oils for Cooking read our previous post on the subject. With a sharp knife take the end tips off the plantains, then cut it in half. Make a transverse cut of the green skin, make sure it is only deep enough to cut the skin. Then, with the help of the knife loosen the skin in one side and pull with your hand in order to take it all off. Remove any remaining skin with the knife. Once you have peeled the plantains, cut them in 2 inches pieces.
- #2 (ES): Calentar el aceice en una paila, cacerola o en un deep fryer. El aceite tiene que ser abundante. Con un cuchillo filoso cortar las puntitas de los extremos del plátano. Cortar por mitad y pasar una linea transversal con el cuchillo en la cáscara. Asegurarse de que el corte sea sólamente a la cáscara. Desprender la cáscara con la mano, o con la ayuda del cuchillo desprender la misma por el corte que se hizo. Remover cualquier rastro de cáscara que haya quedado.
- #3 (EN): Fry the pieces of plantain in abundant hot oil or lard until they are golden colored, 2-3 minutes. You've got to be there watching all the time, never leave unattended. Be careful with the hot oil, if you are using tongs, do not leave inside the pan. Once the plantain pieces acquire the golden color, remove them from the hot oil and drain the excess of oil on paper towels.
- #3 (ES): freir las piezas de plátano en abundante aceite caliente hasta que adquieran un color amarillo-dorado, de 2-3 minutos. Tiene que estar bajo supervisión constante, y ser muy cuidadosos con el aceite caliente. Si están utilizando tenazas o cucharas de metal, nunca las dejen dentro del aceite caliente. Una vez que el plátano adquiera el color deseado, remover del aceite caliente y escurrir el exceso de aceite en papel toalla.
- #4 (EN): with the help of a press to make patacones (like one pictured above), press them flat. If you do not have one of these handy tools, you can use a glass or bottle bottom, covered with aluminum foil and then sprayed with cooking oil. My great grandmother used to have a round black river rock in the kitchen that was the perfect kitchen tool at the time, for making patacones and crushing spices and garlic.
- #4 (ES): aplastar los trozos de plátano fritos con una prensa para hacer patacones. Si no tienen una, pueden utilizar una botella o vaso, cubierta la base con papel de aluminio y luego rociado con aceite en spray. Mi bisabuela solía tener una piedra negra de río en su cocina para aplastar los patacones y tambien para triturar ajo y especias para condimentar.
This is another type of patacones press. They are really handy to make patacones baskets to serve as snacks or appetizers in parties. I have seen the little baskets filled with ceviche, seasoned meats, salads, relishes, etc.
Esta es otro tipo de prensa para hacer patacones. Son muy útiles para preparar canastitas de patacones que luego serán rellenas con salsas, ceviche, carnes deshilachadas, ensaladillas, etc.
- #5 (EN): now it is time to fry the patacones for the second time, it would make them crunchy. The oil must be hot and abundant too. This time they will puff up a little bit and aquire a dark yellow color, it would take a couple of minutes only. Remember not to leave it unattended! Once it reaches the desired color, remove from the hot oil and drain the excess grease on paper towels. Add salt to taste and serve with your favorite dipping sauce or hot sauce.
- #5 (ES): ahora les toca freir los patacones por segunda vez, lo que los hará crujientes. El aceite deberá estar caliente y ser abundante. En esta ocasión los patacones se inflarán un poco y adquirirán un color amarillo oscuro, lo que tomará un par de minutos. Favor recordar no desatender la estufa! Una vez que hayan alcanzado el color y textura deseada, removerlos cuidadosamente del aceite y escurrir el exceso de aceite en papel toalla. Agregar sal al gusto y servir con su salsa favorita.
Enjoy your patacones!
Un abrazo,
Melissa
Related posts in the blogosphere:
- Nika's Culinaria: How-2 guide on how to make platanos, EN
- The Cooking Adventures of Chef Paz: Plantain, how do I love thee? Let me count the ways #2 - Simple Fried Plantains, EN
- La Gringa Blogcito, from Honduras: Tostones recipe (twice fried plantains), EN
Pescado Apanado y Ensalada de Frijoles Negros
Do not miss our previous related post: Food for the Soul: Holy Week and Lent in Latin America, with some delicious seasonal recipes...
Esta receta es deliciosa en cualquier época del año, de igual manera es perfecta para La Semana Santa o "Holy Week" en el calendario católico. Los ingredientes son muy fáciles de conseguir y el resultado es espectacular, por lo que no dudamos que se convierta en un platillo favorito en su mesa.
Ahora, sin más preámbulo, compartimos la receta:
Rinde 4 porciones
Ingredientes
- 4 filetes de corvina pequeños (u otro pescado de su preferencia)
- 1 taza de pan molido sazonado con 1 cucharadita de hierbas aromáticas secas, 1 cucharadita de caldo vegetal en polvo ó sal, y 1/2 cucharadita de pimienta negra molida.
- 1 huevo, batido ligeramente con 1 cucharada de leche
- 1/2 taza de aceite
vegetal para freir el filete
Procedimiento:
Enjuagar los filetes
de pescado y secarlos cuidadosamente con papel toalla.
Colocar la mezcla de
pan molido en un bol y el huevo batido con la leche en otro.
Pasar uno por uno
los filetes de pescado por pan molido, luego por huevo batido y por último
pasar nuevamente por pan molido y sacudir el exceso.
Calentar el aceite
vegetal en una sartén y agregar los filetes. Cocinar bajo fuego medio hasta que
estén doraditos, voltear y dorar el segundo lado. Retirar de la sartén con la
ayuda de una espátula y colocar en papel toalla para escurrir el exceso de
aceite.
Servir caliente con la ensalada de frijoles negros. Entrar en el link READ MORE para obtener la receta...
Best Fats and Oils for Cooking (Part II) & Coconut Shrimp Cakes
Do not miss our previous related post: Fat Does not Make you Fat - Best Fats and oils for Cooking, and if you are feeling adventurous just try our delicious Coconut Meringue Pie (EN) / Pie de Coco al Merengue (ES)
I've got a copy of the Eat Fat Lose Fat book since it came out in 2005. It was written by Dr. Mary Enig (international expert on the biochemistry of food and fat) and Sally Fallon (President of the Weston A. Price Foundation). They are also the authors of Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats, which was quoted in our previous post.
Based on more than two decades of research by world-renowned biochemist and lipids expert Dr. Mary Enig, Eat Fat Lose Fat flouts conventional wisdom by showing how so-called healthy vegetable oils (such as soybean and corn) are in large part responsible for our national obesity and health crises, while the satured fats (such as those found in coconut oil and butter) long considered harmful are, in fact, essential to weight loss and good health.
Trying to get more opinions on the Best Fats and Oils for Cooking subject, we decided to contact Ms. Sally Fallon. She promptly and gracefully replied what follows:
Any polyunsaturated oil is bad for cooking. The worst would be those with a high omega-3 content, such as canola and soy bean oil (and flax oil, obviously) But the high omega-6 oils are also bad--corn, saffllower, sunflower, etc. The omega-3 and omega-6 fatty acids are very fragile and break down into dangerous free radicals when heated, especially in the presence of oxygen, as in cooking.
As for the mono unsaturated oils, the best for cooking is olive oil because of the very high levels of monounsaturates. Next would be peanut and cold-pressed sesame oils. Sesame oil is better than peanut oil because it contains unique anti-oxidants that are activated by heat. It needs to be cold pressed or the anti-oxidants will be ruined.
But best for cooking are the stable fats--tallow, suet, lard, butter, ghee, palm oil, etc. Saturated fats are very stable and don't break down when heated. (Duck and goose fat are also good, these contain a lot of monounsaturated fatty acids.)
Hope that helps--if you look at Nourishing Traditions, the section in the Intro on fats, this is all enumerated there.
Now, hope you are ready for the simply delicious recipe to prepare Coconut-Shrimp Cakes! Just click on the "Read MORE" button to continue!
Delicias en Phyllo: Deditos de Almendra y Pepitas de Marañon
Publicado el viernes 19 de enero de 2007 - Edición No. 878 de la Revista Ellas, Diario La Prensa.
Pruebe otras recetas con phyllo: Pizza Vegetariana, Tarta de Mango!
Rinde para preparar 8-12 deditos
Ingredientes:
- 1 taza de almendras peladas, blanqueadas (blanched almonds)
- 1/2 taza de pepitas de marañón, asadas y sin sal
- 1/2 taza de azúcar blanca
- 1 huevo, ligeramente batido
- 1 cucharada de extracto de vainilla
- 1 cucharadita de canela en polvo
- 8-12 hojas de pasta phyllo (phyllo pastry)
- mantequilla derretida o aceite en aerosol (cantidad necesaria)
- azúcar impalpable (opcional, para decorar)
Procedimiento:
Colocar los 3 primeros ingredientes en el procesador de alimentos y
moler muy fino. Incorporar el huevo, la canela y el extracto de
vainilla y procesar hasta formar una pasta homogénea. Con la masa
formar una bola y colocarla en una bolsa plástica para alimentos
(Ziploc), o en un recipiente con tapa hermética, en el refrigerador por
1 hora. Precalentar el horno a 350° por 10 minutos.
Colocar una hoja de pasta phyllo en una superficie limpia, sobre una lámina de papel encerado. Cubrir el resto de las hojas de pasta phyllo con un papel toalla, limpio y húmedo para que no se resequen. Remover la mezcla de almendras y pepitas del refrigerador. Tomar 2-3 cucharadas de la mezcla y darle forma de cilindro de aprox. 2 pulgadas de diámetro (ancho). Con una brocha para cocinar, untar la hoja de phyllo con mantequilla derretida, o rociar con aceite en aerosol. Colocar este cilindro en uno de los lados más cortos de la hoja de pasta phyllo, dejando 1 pulgada libre desde el borde para facilitar el enrollado. Enrollar la pasta estilo cigarro, doblando los extremos para adentro. Esto ayudará a que el relleno permanezca dentro. Una vez terminado de enrollar, colocar en una bandeja engrasada. Repetir la operación hasta utilizar todo el relleno y hojas disponibles. Hornear por 15 minutos o hasta que estén doraditas. Remover del horno y dejar enfriar por 15 minutos. Luego, con la ayuda de un colador seco y limpio, decorar con azúcar impalpable y canela molida. Servir con una taza de café calentita o té de menta para cerrar con broche de oro una velada con sus amistades o familia.
Buen provecho!
Melissa
Coffee: The Elixir of the Tropics
Coffee is an elixir of the tropics that reunites cultures and people all over the world. Whether our beans are from Colombia, Costa Rica, Brazil, Africa, Ecuador or Panamá, we all have our favorites. The inviting tradition of sharing conversation over a cup of coffee continues to prosper throughout the world: We drink it in the morning to wake up, when we are doing business, when needing a perfect excuse to meet a friend or a lover, or just an occasion to get a burst during the day.
The typical use of coffee beans in the kitchen involves a beverage infusion, where we can savor the rich aroma and flavor by itself or accented with creams, sweeteners, or liqueurs. However, what might be more unexpected is the introduction of coffee to spice rubs, marinades and salad dressings, whether as a liquid or finely ground beans.
When added to these savory recipes, coffee should be treated as a spice. Instant coffee is made from cheap robusta beans rather than superior arabica, that in addition to the manufacturing process, leaves a final product that lacks the subtle aromatic elements characteristic of the freshly ground beans. If you are creating something as such as a sauce or a vinaigrette, freshly ground coffee is better because the coffee flavour in all its complexity and aroma will dominate.
We will now share with you a marvelous and easy recipe to prepare a vinaigrette
you could use for a salad (suggested ingredients: endives, watercress, romain and butter lettuce, cauliflower, broccoli and anchovies), with a side of freshly baked garlic bread. It is also delicious served as an accompaniment for grilled beef, shrimp, fresh foie or pork.
Ingredients:
- 1 teaspoon ground coffee (very fine)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon freshly ground pepper
- 1/4 sherry wine vinegar (vinagre de jerez)
- 1/2 cup extra virgin olive oil
Directions: combine all the ingredients and store in refrigerator until ready to use.
2-3 Servings.
Fat does not make you fat: Best fats and oils for cooking
There is a great deal of confusion and missinformation related to nutrition out there. Just because you have asked for it (many thanks to the readers who posted comments in previous posts and to the ones who sent me private emails), we write about some of these controversial issues once in a while, just only after doing intensive research and interviewing some of the most credible MDs and Organisations devoted to nutrition worldwide.
Nutrition seems to be very important for us all, but in my case I take it probably a little more seriously because I am a culinary educator and a professional chef who cooks meals for many families, including some following special diets. For more information on our personal chef services in Panama, please visit Panama Gourmet Inc.
There was a dilema that was born at the very nest of my latest "Crispy Fried Whole Fish" recipe. There I recommended the use of coconut, palm and olive oil when possible to cook this dish. One of the reader responses included a comment from a "nutritionist" who suggested the use of canola, sunflower and corn oil for frying instead. Although I am realistic and I have to admit that sometimes the consumer does not have too many choices due to location, education or budget, I have to challenge her recommendation just because it doesn't fit into the reality of the "best fats and oils for cooking."
The whole argument tickled my interest (and only God knows how much I love that!) so my next step was to send an e-mail to William C. Douglass II, MD, author of more than 20 books on nutrition and The Douglass Report, asking for his opinion on this subject. The following is what he replied:
Dear Chef Melissa:
There are literally dozens of oils used in cooking. Most of them are OK, but some stand out as being excellent and others as being dangerous to your health. The very worst, and this is surprising to most people, are two of the most popular: canola oil and soy oil. Canola is fine as a salad oil but not for frying or baking. Soy oil is a non-food, just like its parent the soy bean, and should not be eaten in any form whatsoever. The best fats and oils for cooking are: coconut oil, palm oil, olive oil, and all of the animal fats. Most people find this hard to believe as they have been indoctrinated in the saturated fat/high cholesterol theory of heart disease. This is the government-sponsored, anti-meat thinking of the 60s which was accepted by a gullible public and many gullible, poorly-educated, and self-certified “nutritionists.” Fat does not make you fat – starch (carbohydrates) and sugar make you fat. Cholesterol is an essential nutrient and you cannot eat too much of it in animal food not overcooked. In fact, fruits and vegetables contain no cholesterol at all and, for that reason veganism is a dangerous and self-destructive diet.
Recommended reading:
- Dr. Jonathan V. Wright's Nutrition & Healing. Based on years of experience and research. Healthier News
- The Douglass Report Healthier News
- Nourishing Traditions by Sally Fallon with Mary G. Enigh Ph.D. New Trends Pub. Washington DC.
Sincerely,
William Campbell Douglass II, MD
At this point it is worthwhile examining the composition of vegetable oils and other animal fats in order to determine their usefulness and appropriateness in food preparation.
The following excerpts are from Nourishing Traditions, by Sally Fallon, The cookbook that challenges politically correct nutrition and diet dictocrats:
Canola Oil: contains 5% saturated fat, 57% oleic acid, 23% omega-6 and 10%-15% omega-3. Canola oil was developed from the rape seed, a member of the mustard family. Rape seed is unsuited for human consumption because it contains a very-long-chain fatty acid called erucid acid, which under some circumstances is associated with fibrotic heart lesions...It has a high sulphur content and goes rancid easily. Baked goods made with canola oil develop mold very quickly.
Safflower, Corn, Sunflower, Soybean and Cottonseed Oils: all contain over 50% omega-6 and, except for soybean oil, only minimal amounts of omega-3. Safflower oil contains almost 80% omega-6. Researchers are just beginning to discover the dangers of excess omega-6 oils in the diet, whether rancid or not. Use of these oils should be strictly limited. They should never be consumed after they have been heated, as in cooking, frying or baking.
Olive Oil: contains 75% oleic acid, the stable monosatured fat, along with 13% saturated fat, 10% omega-6 linoleic acid and 2% omega-3 linoleic acid...Extra virgin olive oil is also rich in antioxidants. It should be cloudy, indicating it has not been filtered, and have a golden yellow color, indicating that it is made from fully ripened olives. Olive oil has withstood the test of time; it is the safest vegetable oil you can use, but don't over do.
Tropical Oils: are more saturated than other vegetable oils. Palm oil is about 50% satured, with 41% oleic acid and about 9% linoleic acid. Coconut oil is 92% satured with over two-thirds of the saturated fat in the form of medium-chain fatty acids (often called medium-chain triglycerides). Of particular interest is lauric acid, found in large quantities in both coconut oil and in mother's milk. Coconut oil protects tropical populations from bacteria and fungus so prevalent in their food supply; as third world nations in tropical areas have switched to polyunsaturated vegetable oils, the incidence of intestinal disorders and immune deficiency diseases has increased dramatically.
Our Summary:
Suitable for high-temperature use:
- All animal fats - beef (tallow), pork (lard), lamb, chicken
- Good vegetable oils: coconut oil, palm oil, olive oil, peanut oil.
- Avoid: The flower oils (sunflower, saflower), canola (OK for salads but NOT for cooking), corn, soybean, cotton seed oil.
There are dozens of other oils such as linseed, avocado, grape, and many other seed oils. But they are not major contributors in the food chain.
Will follow with some tasty coconut based recipes from the Eat Fat Lose Fat book by Dr. Mary Enig and Sally Fallon.
Have a tasty Sunday!
Chef Melissa
Food for the Soul: Holy Week & Lent in Latin America
In Panama and the rest of Latin America, Holy Week and Lent are among the most important dates on the calendar. Among the traditions of these dates is to prepare recipes where the main part of it is fish or seafood. Having this in consideration, and knowing the importance of the lent for many of you, we would like to share the following recipes from our collection.
- Codfish with Potatoes and Egg, Panamanian style (EN)
- Fish Fillets with Hot Buttered Garlic Sauce and vegetables (EN)
- Breadfruit and Crab Rolls (EN)
- Camarones al Ajillo (Shrimp in Garlic Sauce, Panamanian Style) EN
- Ceviche de Pescado, Panamanian Style (EN)
- Fiesta Lobster Lasagna (EN)
- Lobster Salad (EN)
- Atun con Lentejas a la Parmesana (ES)
- Filete de Pescado con Salsa de Tamarindo (ES)
- Pescado Relleno de Arroz con Coco, Tocino y Lemongrass (ES)
My most vivid and fondest memories deal with growing up in a Latin American country. Sharing glimpses of those experiences could be a wonderful way to draw our friends and readers into a deeper understanding of Latin American culture.
Semana Santa (Holy Week), along with other traditional festivities in this part of the hemisphere, combines the religious beliefs of the observers with music, costumes, food, or other cultural elements to create a memorable event for local participants and spectacular sight for the visitors. In a few words we could say these festivities reflect the combination of three main influences: indigenous, European, African, and the role of the Catholic Church in Latin American popular culture. 
You may ask why is that Catholic festivals play such a large part in Latin American culture? It is because it's related to the history of this region. Spanish (and Portuguese) conquerors brought their religious beliefs with them when they came to the Americas, and these beliefs blended with the beliefs of the indigenous tribes in this part of the hemisphere at that time. Then, these two groups blended their beliefs with those of the African slaves that were brought to the "new continent" by the conquerors. At the end, those are the factors which have blended along centuries to give Latin America a unique culture of its own.
There are many other elements of Semana Santa that complete this festival, including participation in a passion play that depict the events from the Last Supper until the resurrection of Jesus.
Those that participate wear costumes and the plays are done with reverence for the events that surrounded the death and resurrection of Jesus. Finally, torchlight processions and many special foods, especially fish and seafood dishes and an array of homemade sweets which are prepared in an almost ceremonial ritual that includes many family members participating in the preparation of the goodies.
We will share some recipes to prepare sweets and dessert in an upcoming post, so stay tuned!
Semana Santa truly is one of the most religious and solemn festivals within Latin America. We would love to learn about your experiences during these days and the recipes you prepared. So, drop me a line or two at the comments section of this post or send me an email.
Un abrazo,
Melissa
Pescado Frito (Crispy Fried Whole Fish) EN /ES
Para obtener la receta en Español entre AQUI!
The fried whole fish, simple delicious and nutritious, always has been a notorious element in the Latin American, tropical kitchen. Its golden color shines among the plates of natives and visitors. It is a tradition for the tourist and an everyday delight for the locals.
Among the ideal varieties of fish to fry are jurel, mero, pargo (red snapper), boquinete and corvina (sea bass). The only requirement is that the fish is fresh and of good size.
For good health, use coconut, palm or olive oil.
Next is a very simple and delicious recipe that I am sure you and your family or guest will rave about endlessly!
*
Remember you can always email me if you have questions.
*
Pescado Frito (Crispy Fried Whole Fish)
Ingredients:
- 1 whole fish (about 1 1/2 pounds) – gutted, gills removed, thoroughly rinsed
- 2 limes cut into halves
- 2 cups vegetable oil
- 1/2 teaspoon of mashed fresh garlic cloves, or to taste
- 3/4 cups all purpose wheat flour
- 1/4 cup cornstarch (makes it stick better)
- kosher salt and fresh ground black pepper
Preparation:
Descubriendo nuevos sabores: Ensalada de Arroz Integral con Pollo
(Receta publicada originalmente en la Revista Ellas del 16 de Marzo del 2007)
Energía
El arroz integral es el grano sin pulir, el cual conserva la fina capa que rodea al grano, en la que reside la mayoría de sus nutrientes. Es un cereal básico que posee sustancias valiosas para la buena función de nuestro organismo, entre las que se encuentran proteínas, grasas, carbohidratos, minerales, glucosa, vitamina E, A, vitaminas del grupo B y aminoácidos esenciales. En pocas palabras, es una deliciosa fuente de energía, de fácil asimilación y nos ayuda en la digestión.
Tip: Si consta de poco tiempo para preparar este arroz, que generalmente toma de 30-45 minutos para su cocción, le sugiero que intente prepararlo en la olla de presión, agregando la cantidad de agua sugerida por el fabricante, por 10 minutos solamente, bajo temperatura media. Una vez pasado el tiempo, apagar el fuego y dejar que el vapor salga de la manera tradicional.
Ingredientes
- 2 tazas de arroz integral
- agua, cantidad sugerida por el fabricante
- 1 cucharada de caldo de pollo o vegetales en polvo
- 1/2 pollo asado, deshuesado y cortado en trocitos
- 1 receta de salsa para condimentar
Siga leyendo...
Kitchen Chronicles: Your kitchen provides a fertile vineyard for sour grapes!
Why do you sit there looking like an envelope without any address on it? (Mark Twain 1835-1910)
I had a week from hell which ended on Friday. It’s a complicated story of trying to run a kitchen on an isolated island with a very resentful staff. One of my clients was footing the bill and they insisted on having me in control of the cooking operation. I agreed on the hotel's promise of the kitchen staff helping me prepare the meals for this large group. The hotel also agreed on providing all of the necessary ingredients we have requested. Needless to say they didn't provide the promised help, and 60% of the requested ingredients were missing. So, I had to run the show by myself with the only help of two of the best students from the Academia de Artes Culinarias I took with me. We re-designed the menus to use the limited ingredients we had on hand. It was tough task.
Although at times I though we were not going to make it, I can proudly report that we performed a miracle through all the foot-dragging, antiquated equipment, and sabotage.
My client's team doesn't have the foggiest idea of the vivid inferno we went through. We worked non stop from 5 AM through 10-11 PM at night almost every day. At the end of the last day, we could barely stand up. One of my helpers suddenly fell on his knees while he was preparing some fish. I asked him, ..."what are you looking for down there?" With a pale look and still holding tight his chef's knife he told me he could not stand up, his legs were failing. He was exhausted.
There was a point when I forgot my own exhaustion. My automatic pilot was on, run only by the love I was putting on my work and the compromise we had with the client. I was not going to run away, it is not my style. It was obviously not an option.
Trying to get some fresh air, I headed out of the kitchen a few times, looking to find some comfort with the fresh air caressing my hot sweaty face. And always when the saddened tear was coming out, growing with despair, feeling abandoned by the mean hotel's kitchen crew, there was a moment lost in time when God whispered to my ear that everything was going to be fine. And it did.
To my helpers Luis and Eliécer:
I thank you from the bottom of my heart because you both worked by my side all the time. I feel proud of you, and now you have proved you are capable of working under fire, under the worst possible conditions. Creativity and love are the secret. Always love what you do, otherwise do not do it, OR you will end like those disgraceful cooks at that hotel who turned their backs on us hoping we would gave up and fail. But, we didn't.
Isn't that beautiful?
Descubriendo nuevos sabores: Hamburguesa de Salmon y Espinacas
Hamburguesas de Salmón y Espinacas
(Receta publicada originalmente en la Revista Ellas del 16 de Marzo del 2007)
Ingredientes
- 1/2 libra de salmón fresco
- 4 tazas de hojas de espinaca frescas, limpias
- 2-4 cucharadas de pan rallado
- 1 huevo
- 2 cucharadas de cebolla picadita
- 1 cucharadita de jugo de limón
- 1 cucharada de mantequilla derretida o aceite de oliva
- Sal y pimienta al gusto
Procedimiento
Cocine las hojas de espinaca al vapor de 2-3 minutos, remueva del fuego y deje enfriar. Luego, escurra, colocándolas en un colador fino y presionando cuidadosamente para escurrir el exceso de líquido. Colóquelas en una tabla para picar y córtelas muy fino.
Moler el salmón en el procesador de alimentos o córtelo en trocitos con la ayuda de un cuchillo. Agregar los demás ingredientes y formar de 4-6 bolas con tamaños similares.
Calentar una sartén y agregar unas gotas de aceite vegetal o rociar la sartén con aceite en aerosol. Colocar las bolas de masa, aplanando con una espátula levemente. Cocinar por ambos lados hasta que estén doraditas y servir caliente.
Para
servir: pan integral, de hamburguesa o el de su agrado. Lechuga fresca,
rodajas de tomate, cebolla y mayonesa si así lo desea.
(Rinde de 4-6 porciones)
Nota: El salmón es una fuente importante de ácidos grasos poliinsaturados de cadena larga omega 3, particularmente de ácido eicosapentaenoico (EPA) y de ácido docosahexaenoico (DHA).
Después del nacimiento, el omega 3 es aportado por la leche materna (otra de las innumerables virtudes de la lactancia materna). Se ha observado que deficiencias de este ácido durante el período perinatal produce alteraciones en la capacidad de aprendizaje, de concentración, y eventualmente en el coeficiente intelectual del niño, alteraciones que se reflejarían más tarde en la vida adulta.
Entonces, el omega 3 es requerido durante la gestación, durante la lactancia, durante la madurez, especialmente en las mujeres, y en la edad adulta, particularmente en la tercera edad.
Descubriendo nuevos sabores: Pechuga rellena de puerro con salsa de berro
(Receta publicada originalmente en la Revista Ellas del 16 de Marzo del 2007)
Por su apellido de 'saludables' algunos ingredientes pueden ser poco apetecibles. He aquí recetas de la 'Chef Melissa De León, que descubren nuevos sabores.
Pechuga rellena de puerro con salsa de berro
Ingredientes
- 1/2 taza de puerro cortado en aros de 1 cm aprox.
- 2 ajos triturados
- 1 cucharada de mantequilla o aceite de oliva
- 5 pechugas sencillas sin piel
- 1 clara de huevo
- 1 cucharada de crema para batir
- 1/2 cucharadita de sal
- 1/4 cucharadita de pimienta molida
Para preparar la Salsa de Berro:
Does Anything Justify the Massacre of Dolphins?
This video is about the common capture and slaughter of dolphins in small towns off the coast of Japan.
I am not opposed to killing animals (in a humane way) for food as I eat meat daily, but this is the saddest thing I have ever seen. It is like murdering your pet dog who loves you and would die for you.
The worst part is that the meat from the slaughtered dolphins is sold as "whale meat" at supermarkets in Japan. It is disheartening. It sickens me to know this occurs and to think that I could have eaten meat from one of these slaughtered dolphins without knowing it.
We can do something about this horrible problem. Please consider signing this online petition that transmits letters to Japanese Prime Minister Shinzo Abe to stop the killing of dolphins and whales.
2007 Bloggies: The Cooking Diva Wins Best Latin American Weblog!
Man's stomach has always been near his heart, and food and drink have occasioned a great deal of verbal as well as physical bliss. Thank you for sharing your LOVE!
The 2007 Weblog Awards were presented at the South by Southwest
Conference yesterday in Austin, Texas, and The Cooking Diva walked away with one Bloggie: Best Latin American Weblog!
We would like to thank all the wonderful friends and readers who voted for us. It is a great honor to accept this Weblog award two years in a row! Muchas Gracias!
Full List of Nominees and Winners
From the Tropics: Red Hibiscus Tea Pops with Yogurt
Certain flowers are not only for decoration, they could also be in your salad and satiate your thirst with an invigorating, magically sensual brew. Do I have your attention now?
The benefits of cooking with tea seem endless. In many cases, when you cook with tea, it retains many of the essential vitamins as well as the antioxidants. Tea is not only a refreshing and delicious beverage, but also very versatile and exotic ingredient that is hitting the kitchens of the adventurous cooks all over the world. How about cooking with tea today? Here we are sharing a simple, yet fantastic recipe to tickle your creativity. It could be prepared with fresh hibiscus petals, or red hibiscus tea.
Ingredients
- 1 cup boiling water
- 4 tablespoons red hibiscus tea (or the petals only of 4 red hibiscus, washed)*
- 1 cup sugar or honey (or to taste)
- 3 cups original flavor yogurt (regular or low in fat)
Preparation
Pour boiling water over hibiscus tea, or hibiscus petals. Brew 5-10 minutes, or until it has reached a very intense red color. Remove tea bags, OR put the liquid through a very fine sieve to remove solids. Discard solids / used tea bag.
Combine tea with sugar and stir until dissolved. Cool completely and then add the yogurt and stir until the tea has been distributed evenly. You will get a pink beautiful yogurt. So sexy!
Pour mixture into ice pop molds and freeze until firm. To serve, press firmly on bottom and sides of molds to remove. If using paper cups, freeze mixture until almost firm and then insert Popsicle sticks into centers. Freeze until firm.
Recipe yields 6-8 Popsicles.
Important: if you are using fresh hibiscus petals, make sure they have not been exposed to pesticides.
Related posts:
- Cooking with Saril = Jamaica = Roselle, Hibiscus Sabdariffa
- Edible Flowers: The Marvelous Hibiscus
- Edible Flowers: The Red Velvet Rose of Love
- Hibiscus: More than just a Beautiful Flower
This post is my contribution for this week's Kalyn's Kitchen Weekend Herb Blogging.
Don't forget to visit her blog on Sunday night to check out all the
other great posts that always get submitted for this event!
Tags: weekend herb blogging, hibiscus, cookingdiva, cooking, panama
From the Tropics: Champagne Sorbet
Sorbet is the French name for sherbet, long popular as a cooling sweet made from fruit juice, liqueur or wine. Sorbets are so versatile, they can be served as a first course, between courses or as dessert. The champagne added before freezing creates an interestingly flavored sorbet. Use about 1 cup alcohol to 1 pound of fruit or two cups of fruit juice.
This sorbet is easy to make. When the sorbet comes out of the ice cream maker, it can be eaten immediately, although it will be very soft. For a firmer consistency, transfer it to a freezer container and freeze for two to three hours to allow the sorbet to harden. If you do not have an ice cream maker, you can freeze the mixture in a large metal pan, stirring occasionally as it begins to freeze. However, the texture will be fairly icy. If sorbet is too hard, it can be crushed and serve as a granita.
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