WHB#95: Mejillones in Coconut-Culantro Sauce (EN/ES)
This delicious recipe was specially designed for the WHB #95 which we are honored to host from August 6 - 12, 2007. To participate, check the rules for "Weekend Herb Blogging," then write your post and e-mail me your permalink by 3:00 PM Sunday, Utah time.
In this recipe we are featuring culantro, a strong flavored, aromatic herb from Panama.
About this plant: "Culantro" (Eryngium foetidum) is a strong flavored, aromatic herb native from Mexico and Central, and South America. It is cultivated widely all over the world, and it is used extensively in Latin American and Asian cooking. In Panama we use culantro to prepare "Sancocho de Gallina" (Panamanian chicken soup), different types of rice, tamales, marinades, sauces, etc. In Puerto Rico it is used to prepare beans, asopao, soups, stews, etc.
The "culantro" is also known as: "recao", "long coriander", "ngo-gai", "spiritweed", "black benny", "recao de monte", "false coriander", "Mexican coriander", among many others.
Medicinally, the leaves and roots are used in tea to stimulate appetite, soothe stomach pains, eliminate gases, improve digestion, and as an aphrodisiac!
This recipe is available in English and Spanish.
Makes 2 servings
Ingredients: 12 mejillones (mussels), 2 TBS olive oil, 1/2 cup chopped onion, 1/2 tsp minced garlic, 1/2 tsp grated ginger, 1/4 tsp minced fresh jalapeno or serrano pepper (optional), 16 oz fresh or canned coconut milk, 1 TBS fresh lime juice, salt to taste, 1 TBS chopped "culantro."
Cooking Instructions: Clean mejillones and set aside. Heat oil and saute the onion, garlic, ginger and jalapeno until the onion becomes translucid (do not brown). Add the coconut milk, lime juice and salt. Bring it to a rolling boil and add the clean mussels and culantro. Cover and simmer until mussels are open (aproximately 5 minutes). Serve warm.
Ingredientes para 2 porciones: 12 mejillones, 2 cucharadas de aceite de oliva, 1/2 taza de cebolla picada, 1/2 cucharadita de pasta de ajo, 1/2 cucharadita de pasta de jengibre, 1/4 cucharadita de pasta de jalapeno o aji serrano (opcional), 16 onzas de leche de coco fresca o de lata, 1 cucharada de jugo de lima, sal al gusto, 1 cucharada de culantro picadito.Procedimiento: limpiar los mejillones y reservar hasta el momento de uso. Calentar el aceite en una sarten y sofreir la cebolla, ajo, jengibre y jalapeno hasta que la cebolla se torne brillante (ser cuidadosos de NO dorar). Agregar la leche de coco, jugo de limon y sal. Bajo fuego medio llevar a punto de ebullicion y seguidamente incorporar los mejillones y el culantro. Tapar y cocinar a fuego lento hasta que los mejillones se abran (5 minutos aproximadamente). Servir caliente.
Other delicious recipes with Culantro:
Black Beand and Rice with Culantro Chimichurri (EN)
Rondon de Pescado al Estilo Bocatoreno. From Kleph's Kitchen (EN)
Sancocho (Panamanian Chicken Soup). From Kleph's Kitchen (EN)
Tamales Panamenos (Panamanian Tamales). From El Amor por la Cocina (ES)
Conch Ceviche & TLC-Related Protests in Quito
I am back from Ecuador! This definitely was a sweet and sour trip. Because of the many political protests in the province of Pichincha, where the City of Quito rests, it was impossible to accomplish a few visits planned somewhere else. From my point of view, the protests are a result of the public misinformation. The government officials who are negotiating the TLC (Tratado de Libre Comercio Andino EEUU) a Free Trade Agreement between Colombia-Ecuador-Peru-United States, are not doing a good job informing their people what this agreement is all about. That is the main complaint I have heard everywhere, and also it is being reported every day in the TV local News.
The government struggles by the constant and growing indigenous protests, and explains that all the information, documents and progress are offered in their website. They invite everyone to read about it. Then, I stop for a moment and meditate about the fact that probably 99% of the thousands of the indigenous people protesting do not have a computer, nor have access to the Internet. Or, maybe the problem is that they do not know how to read. Ha! Ironic, right?
Obviously, there is the possibility of the indigenous groups being financed by political groups that won't benefit from the trade agreement in question. The truth is that political instability is once again the everyday meal of the country. So wrong from every point of view.
Now that you've got the news on local politics, how about preparing a delicious and super easy ceviche de concha, or conch ceviche? One characteristic of the Ecuadorian ceviche is that it is very juicy, almost like a cold soup, it is eaten with a spoon! I have also prepared this recipe using fresh oysters and it is definitely a keeper :)
I am BACK! Let's make cheese...
I was born with my umbilical cord attached to a computer and the Internet. Maybe I was way ahead from my piers and fellow normal kids in my generation. It is sweet and sour I would say. I have had "Internet withdrawals" for the last week. Believe me when I say that I have been barely one step from the complete and nonsense computer death and resurrection. I have been there; it's bad. A real mean human-nature interaction, or should I better call it "revenge?"
Ten days without Internet and telephone just because Father nature's heavy rain caused a mudslide in the area we were visiting in Ecuador, the beautiful Andes itself at the maximum expression. Full of tricks and treats I enjoyed to the fullest. It made me think and re-think about what is really important in life. Sometimes we forget about those little details.
I was convulsive at times. Revolting every minute the first day that the telephone line kicked the bucket. What a way to disappear. Oh boy! Sure it had some style I would say. No telephone. No Internet. I sure could have traveled back to Quito every time I wanted to connect to the Internet, BUT then it was that two hours drive, and all the traffic, and the altitude change. Ahhhhhh! I better stayed in Nanegalito. Just beautiful shades of green, the morning fragrant mist in the gardens after a night full of rain, the fresh milk and cheese, the walks in the farm and the meals with friends that were experiencing the same internet-ical issues :)
La Receta del Dia: Camarones al Ajillo (Shrimp in Garlic Sauce, Panamanian Style)
Today's QUESTION: "Why is True Love like STRANSKY Steel Ware? Visit Tasty Design to know the answer!
Now, lets talk garlic:
The use of garlic is just about as old as man himself. And the herb's medicinal properties have been known for about as long. Immigrants in the early part of the past century, and our ancestors from pioneer stock, where quite happy to eat a clove or two of garlic whenever they needed an energy boost or simply to fight off a cold.
If you look through the ancient stories from just about any part of the world, you will find garlic mentioned as a curative and tonic, able to help solve minor medical conditions and a few major ones as well.
Without doubt, garlic helps digestion and elimination. Country after country, story after story all relate to garlic's ability to soothe the stomach and cleanse the system. How else do you explain the same stories cropping up in Spain, in India, in Egypt, in Iceland, everywhere there are written records? These stories did not travel from one geographic region to another. Each was created in the country of origin, and was based on the simple, empirical fact that when you give people garlic they generally get better!
If you are a garlic lover like me, do not miss my previous post and recipe: "The Joy of Garlic: Olive Roasted Head of Garlic". Besides keeping you all healthy, you will keep vampires and mosquitos away. That comes really handy sometimes!
Now, the scrumptious recipe to prepare "Camarones al Ajillo, Panamanian Style!"
Ingredients:
La Receta del Dia: Fiesta Lobster Lasagna
Mmmmmm, I have an idea! how about tempting your family and friends with a "Fiesta Lobster Lasagna" and bring the best of our Caribbean cooking to your table? It is my duty to take our national cuisine far beyond the traditional rice, beans and platano en tentacion! Yes, and I am working on it :)
But..., do not get me wrong---please, do not! I am very fond of fantastic memories of the food I grew up with, the food that my grandmothers, aunties, uncles and my mother cooked with love for all those years. Cooking from scratch was the secret, using the freshest ingredients available, the ones that glowed with inviting colors: the colors of life! Despite the fact that my Tio Lucho made the most heavenly tamales (which I can only assume he is now making in heaven for the angels themselves) I am willing to try other great cooks formulas, or modify my own...just to see how they measure up to his! :)
BUT, let's do not get away from the fiesta lasagna with lobster..., that by the way you could prepare with shrimps, fish, octopus, clams,...almost any kind of fish and seafood or a combination of both to your $$$ liking :)
As I mentioned in a previous post, during my last trip to the San Pedro island in Belize we went to one of the most famous restaurants in town: Blue Water Grill, owned by Chef Chris Aycock. At the time, the only thing that made sense to me on the menu was the lasagna. However, when it was brought to the table, it didn't resemble the lasagna we were used to having back home. The ricotta cheese that is commonly used to make lasagna was replaced with a bechamel sauce, and the use of lobster was such a non traditional event. After taking the first bite, I fell in love! It was the best lasagna I Have ever tried. The bechamel, made an unbeatable combination, along with the Parmigiano-Reggiano. I have doubled the amount of it because that should dominate.
Now, the recipe (after the jump!)
What's cooking in my kitchen?
You would not believe what a beautiful day we have today in Panama City: sunny, not too hot and the ocean---oh, the ocean is marvelous! I have been super ocupada in my kitchen, and haven't had much time to post new recipes. BUT WAIT!!! there are some fantabulous post to come in the next days---and to tease you a little: how about the most scrumptious lobster lasagna you would ever try. My mouth is watering as I type this. Oh boy it was good.
The next recipe will be a heavenly "Passion fruit and white chocolate mousse with pionono de fresa". I prepared this delicious dessert for a friend's birthday a couple of days ago. It is not so complicated to prepare as it looks. Believe me...will be a piece of cake :)
I also have a surprise for you---but my lips are sealed and I just got a terrible pain in my fingers, so I can not type more now. Sorry. You will have to wait a few more days to learn about it!
So stay tuned and come back soon to learn about our latest cooking adventures!
Abrazos from my dear Panama!
Melissa
Tags: recipe, chef, cookingdiva, passionfruit, panama, lasagna, mousse
La Receta del Dia: Ensalada de Cangrejo y Mango
This recipe has the key to prepare a colorful and scrumptious crab salad with mango salsa. It is great served with toasts as an appetizer or light lunch on a bed of crunchy greens.
Buen provecho!
Chef M
For the crab salad: combine well all of the following ingredients and store in the fridge until ready to serve. For best flavor eat within one day.
- 1 lb. crab meat
- 1-1/2 cups ripe mango puree, or chopped small
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup red onion, minced
- 1/2 cup of a combination of red, green and yellow bell peppers, chopped small
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice, fresh
- 1/8 teaspoon fresh ground black pepper
- a dash of hot sauce, optional (or to taste)
For the mango salsa: combine the following ingredients and let stand in the fridge 15-30 minutes before serving to allow flavors to develop. To serve: top the crab salad with mango salsa and enjoy!
- 1 ripe mango, peeled and chopped
- 2 tablespoons fresh lime juice
- 4 tablespoons fresh orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1/4- 1/2 teaspoon serrano or jalapeno peeper, minced
Very important note: When handling hot peppers, PLEASE wear gloves or use a fork and knife. Because...I have heard so many horror stories: you forget you touched them and then you touch your eyes, or just imagine if you use contact lenses and you forget you touched habanero peppers...Oh my...I promise you`ll remember it for the rest of your life.
La Receta del Dia: Ceviche de Pescado y Pulpo, with pineapple and golden raisins
Well, just because you asked for it...here I am with my second original -ceviche- recipe. To prepare this variation, you would need to start with one recipe for -ceviche de pescado- , the same one I shared with you a couple of days ago.
To make the story short (...very short, to tell you the truth), all you have to do is to drain all the juices out from the ceviche, prepare and add a very special dressing and a couple of extra ingredients. Then,...voila! you have just created a new, beautiful variation of ceviche. I assure you, people will talk about it for a long time.
So, wont let you wait any longer for this secret recipe...it`s all yours now :)
Ceviche de Pescado y Pulpo, with pineapple and golden raisins
Ingredientes:
- 1 recipe, ceviche de pescado Panamanian style (use 1 pound fish and 1 pound fresh -octupus- sliced paper thin like, when making the ceviche the day before)
- 1/2 cup golden raisins
- 1 cup fresh cut pineapple cubes
- 1 recipe, yogurt dressing (to make dressing: combine well 1 cup cream cheese, 3/4 cup original yogurt, and a few drops of worschestire sauce)
- Fresh cilantro, parsley or thyme (for garnish/optional)
Directions:
- Drain all the liquid from the ceviche the pescado Panamanian style. Discard the juices, unless you want to refresh yourself with this invigorating tasty blend.(***)
- Add the raisins and pineapple, blend to combine well.
- Incorpore the simply-fantastic dressing, and stir well.
- Serve as an appetizer or main course, and enjoy this beauty.
Serving ideas: It is always good to serve the ceviche on a bed of fresh greens, herb sprigs, cherry tomatoes, OR some very bright colored vegetable that makes contrast with the colour of the ceviche.
Tips: to make the dressing light, use fat free or light cream cheese and yogurt.
Serves 8-10
Enjoy,
Chef Melissa
La Receta del Dia: CEVICHE DE PESCADO, Panamanian style
This is a traditional summer appetizer and party food in Panama. We have such an abundance of marvelous superfresh fish, seafood, vegetables, fruits, and the always growing tendency of -fusion cuisine- finds interesting ways to transform this traditional, all time-favorite dish into a delicate or adventurous trip to the tropics. Welcome to my kitchen, my cyber friends. :)
The one recipe I am presenting today is the traditional, well loved -ceviche de corvina. During the following days I will share with you variations and new ways to prepare and dress up this delicious ceviche.
Corvina is one of our most common and highly rated fish for the quality of the meat, its white color and texture.
It is delicious just grilled with lime juice, served with some patacones (plantain chips)---hmmm, or arroz con coco (coconut rice), or arroz con porotos (beans and rice).
When you prepare ceviche, it is the lime (or lemon juice) that "cooks" the fish.
We are very proud of our internationally famous method of serving fish
tidbits. A mixed assortment can include squid, octopus, scallops, clams,
lobster, crab as well as longorones, a black shellfish similar to scallops. You can use what you have available or what you like the most...,
what insures a variety of textures and flavors.
Now the recipe:
Ceviche de Pescado
Ingredients:
2 pounds FRESH white-fleshed skinless fish fillets such as seabass, sole,
cod, or corvina
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji chombo (Habanero pepper), seeded and chopped fine
1/4 cup celery stalks, diced
1 teaspoon chopped cilantro
1 medium red onion, chopped fine (1/2 cup)
6 romain lettuce leaves (1 for each plate)
cherry tomatoes (optional)
Instructions:
1. Cut the fish into cubes 1/4 by 1/4 inches.
2. Soak the fish cubes in lightly salted water for 1 hour to tenderize. Drain well.
3. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, aji chombo, cilantro, onion, celery and refrigerate for 24 hours.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center and garnish with the cherry tomatoes, if using.
Serves 6
A Menu For Hope - Samosas, Mini Rollos de Verano, Khari Poori con Chutney de Cilantro y Menta
Aperitivos / Entradas:
1. Samosas (por Amy)
Rinde 16, pero Ud. puede hacer 1/2 receta si lo desea
Ingredientes:
2 tazas de harina
1/2 cucharadita de sal
4 cucharadas de aceite
6 cucharadas de agua, o mas si es necesario.
Relleno:
1 cebolla, finamente picada
2 cucharadas de aceite
4 papas grandes, hervidas y picada en cubos
1 taza de guisantes verdes
1 cucharada de comino
1 cucharada de curry, preferiblemente garam masala
1/2 cucharada de ralladura de gengibre fresco
1 cucharada de jugo de limon
4 cucharadas de agua
1 cucharadita de sal
1 pizca de pimienta cayenne
Procedimiento:
Para el relleno: sofreir la cebolla, agregar las especies y tostar en la misma sarten. Agregar el resto de los ingredients, sazonar al gusto y agregar unas cucharadas de agua si esta muy seca la mezcla.
Para la masa: Combinar el aceite y la harina, luego agregar lentamente el agua. Amasar por 10 minutos, y dejar reposar por lo menos por 30 minutos. La masa debera estar MUY firme. Amasar de nuevo por un par de minutos y dividir en 8 bolas, las cuales con la ayuda de un rodillo debera aplanar hasta lograr un circulo de aprox. 6” de diámetro. Cortar cada uno por la mitad, y rellenar cada mitad con dos cucharadas de relleno. Doblar cada una y usar agua para sellar los bordes. Freir cada una en aceite muy caliente hasta que esten doraditas. Servir con chutney, especialmente de menta fresca o de cilantro.
---------
2. Mini Rollos de Verano (por Clotilde)
- 24 circulos de papel de arroz (rice-paper rounds) de 20 cm (8'') de diametro
(asegurarse tener extra en caso de que alguno de los 24 se rompa)
- 100 g (3 oz) de fideos vermicelli de arroz
- 2 cucharadas de vinagre de arroz
- 1 taza de hongos shiitake, picados
- 1 zanahoria, pelada y rallada
- 1 pepino, sin semillas y rallado
- 1 zucchini, rallado
- sal, aceite vegetal, aceite de mani (peanut oil)
- 2 mazos de hojas de cilantro frescas, picadas
- 2 mazos de hojas de albahaca frescas, picadas
- 100 g (3 oz) de camaron cocido
- 1/3 taza de mani / cacahuate, finamente picado
Para la Salsa:
- 3 cucharadas de jugo de pescado (Thai fish sauce / nam pla)
- 3 cucharadas de jugo de limon
- 1 cucharada de agua
- 1 cucharadita de salsa de chile (chili sauce)
(Rinde 4 porciones; 6 mini-rollos por persona)
Procedimiento:
Calentar un poquito de aceite vegetal y aceite de mani en una sarten. Agregar los vegetales y hongos, saltearlos bajo fuego medio hasta que se hayan suavizado un poco (no excederse!). Retirar del fuego. Cocinar el vermicelli segun las instrucciones del fabricante. Drenar el agua y agregarle el vinagre de arroz y un poquito de sal.
Colocar papel toalla sobre su superficie de trabajo, y colocar todos los ingredientes necesarios cerca: camarones, mezcla de vegetales, mani, vermicelli, hierbas. Con mucho cuidado, sumergir los circulos de papel de arroz, de dos en dos, en un recipiente hondo con agua fria, hasta que se suavicen por completo.
Transferir a los circulos de arroz de uno en uno al papel toalla y rellenar con algunos camarones, colocados en el medio en fila, cubrir con un poquito de la mezcla de vegetales, mani, vermicelli, hierbas y enrollar apretadito (primero doblar una mitad sobre la otra y luego enrollar).
Los primeros 1 o 2 rollos pueden quedar un poco raros, pero pronto Uds. aprenderan la tecnica y les quedaran mucho mejores...un consejo: no le pongan mucho relleno, pues solo hace que sean mas difíciles de enrollas y tienden a romperse. Repetir el mismo procedimiento con el resto de los ingredientes.
Para la salsa: combinar todos los ingredientes, servir en 4 platitos y acompañar con los rollos.
-----------------
3. Khari Poori con Chutney de Cilantro y Menta (por Derrick)
Para preparar Khari Poori:
1 taza de harina integral, finamente molida
1 taza de harina sin blanquear (unbleached)
1 cucharadita de sal
1 cucharada de pimienta negra triturada
3 1/2 cucharadas de aceite de oliva
aceite canola para freir
Cernir las harinas y la sal en un recipiente hondo. Agregar la pimienta y el aceite de oliva, combinar bien usando los dedos. Lentamente agregar 1/2 taza + 3 cucharadas de agua muy caliente y mezclar bien. Unir la masa, NO amasar.
Hacer 50 bolitas con la masa. Mantenerlas cubiertas con plastic wrap o con una toalla humeda mientras trabajan las demas.
Alentar el aceite hasta alcanzar 350 grados. Con la ayuda de un rodillo, aplanar cada bolita hasta formar un disco de 2 pulgadas. Colocar los pooris en el aceite caliente y freir por aprox. 2-3 minutos por cada lado, hasta que esten bien dorados. Removerlos del aceite y colocar en un plato con papel toalla para remover el exceso de aceite. Dejar enfriar y después servir. Los pooris deben conservarse a temperatura ambiente en un envase hermaticamente cerrado por hasta varias semanas.
Chutney de Cilantro y Menta
Nota: Usar chiles para preparar esta salsa picante si lo desea.
3/4 taza de hojas de cilantro fresco
1/2 taza de hojas de menta fresca
1 cucharada de jugo de limon
3/4 taza de yogurt
sal al gusto
Colocar las hojas de cilantro, menta, jugo de limon y 3 cucharadas de agua en la licuadora. Pulsar hasta que las hojas se hayan hecho puree, tendran un color verde oscuro. Batir el y yogurt en un recipiente hondo hasta que este cremoso. Incorporar el puree de hierbas y mezclar bien. Agregar sal y pimienta al gusto (probablemente 1/4 a 1/2 cucharaditas)
Para servir: colocar chutney en un plato y distribuir uniformemente para cubrir el fondo. Colocar los pooris en el centro del plato, servir y devorar enseguida!
La Receta del Dia: Gazpacho (Sopa de tomate fria con camarones, garbanzos, pepino, maiz y cebollina)
Finalizadas las fiestas carnavalescas y el jolgorio que las caracteriza, damos inicio a una etapa de recogimiento y meditaciòn: la Cuaresma. Les ofreceremos entonces, recetas con pescados y mariscos, deliciosas y fàciles de preparar para que Ud. las disfrute con familiares y amigos.
- Ingredientes:
- 3/4 libra de tomates maduros, picados
- 1 lata de 15 onzas de garbanzos, drenados y enjuagados en agua limpia
- 1/2 libra de maìz, fresco desgranado (puede usar de lata o congelado)
- 1 pimentòn verde mediano, removidas las semillas y picado
- 1 pepino mediano, picado
- 2 dientes de ajo, hechos puree
- 1/4 taza de cebollina, cortadas finas
- 7 ramitas de cilantro
- 1 cucharada de jugo de limròn
- 1 lata de 20 onzas de jugo de vegetales (V-8)
- 1/4 taza de salsa picante (o al gusto)
- sal y pimienta al gusto
- 1-1/4 libras de camaròn, pelado, limpio, cocido
Procedimiento:
Combinar los tomates, garbanzos, maiz, pimentòn, cebollina, dientes de ajo, cilantro y jugo de limòn en un recipiente grande. Enfriar en el refrigerador por 1 hora. En otro recipiente, combinar el jugo de vegetales y la salsa picante, sazonar con sal y pimienta, tapar y refrigerar por 1 hora. Revolver ambas mezclas y servir en platos "frios", adornando cada uno con los camarones, ramitas de cilantro y rebanadas de limòn.
Rinde 6 porciones
La Receta del Día: Camarones con Queso Feta y salsa de Tomate fresco
- Ingredientes:
- 2 cebollas grandes, rebanadas delgaditas
- 1/3 taza de aceite de oliva
- 4 tomates grandes, pelados y cortados en cubos
- 3 cucharadas de perejil picado
- 3/4 libra de queso feta
- ¼ cucharadita de azùcar
- 1/8 cucharadita de pimienta molida fresca
- 1-2 ajos picados
- 2 libras de camarones grandes (o langostinos) limpios
- 1 tomate grande pelado
Procedimiento:Calentar el horno a 450 F por 10 minutos.
En una sartèn sofreir la cebolla en el aceite de oliva hasta que adquiera un color brillante (3-5 min.). Agregar los tomates picados, perejil, azùcar, pimienta y ajo. Cubrir y cocinar a fuego lento por 30 min., revolviendo ocasionalmente.
Engrasar un molde para hornear con un poquito de aceite de oliva. Arreglar los camarones o langostinos en el molde y agregar la salsa de tomate encima. Salpicar con queso feta y colocar el tomate entero pelado en el centro del molde. Hornear, destapado, el el horno de 450 F de 10-15 minutos, o hasta que los camarones esten cocidos y el queso derretido.
Decorar con ramitas de perejil. Servir caliente.
Rinde 6 porciones
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