Luscious Thai Curry Chocolate Truffles & Tamales Panamanian Style

Are you ready for something new and seductive? This is your lucky day because my recipe to prepare "Luscious Thai Curry Truffles" is being featured at The Gilded Fork.

This is an unusual combination of sweet flavors with spicy, hot sensations. Traditionally, cuisines from temperate regions of the world, as such as Asia, Latin America, the Caribbean, Africa and the Mediterranean have always combined these ingredients. This time we are celebrating these aphrodisiac flavors in the form of truffles. Be sure to allow yourself two days to craft this recipe, as the truffles need to sit overnight in the refrigerator.

Some of you may have already read my previous post about tamales: The Corn-Quest tales "1", and "2." If you haven't, I invite you to take a look so you understand the motivation behind this tamale project.

I only hope this recipe arrives just in time for The Passionate Cook to prepare some tamales with the fresh corn ears that Cook Sister brought from Mexico as a gift for her. Otherwise, I'll send you some from Panama :)

The secret to prepare the most flavorful tamales, is to follow our ancestor's traditions and to think of the process as an act of love and preservation of our culture. The tamales are a reflection of our Latin American diversity, and no doubt they are an element that portrays unity among all the Latin American countries, and wherever their people are.

The tamale is a traditional food made from "maize masa", cooked and stuffed with different ingredients that vary from country to country.  The materials used to wrap and secure them also change in every culture.

What makes the Panamanian tamale different from others is the filling and the rich "sofrito" that adds not only color, but an unique taste to it. We wrap the tamales in banana leaves and bijao leaves for the flavor.  "Bijao", or "Platanillo", Heliconia bihai L., is a shrub that grows wild in Latin America and the Caribbean. Its flowers are called  "false bird of paradise" and add the exotic touch to the local flower arrangements.

In Panama, tamales are always present during Christmas and New Year's celebrations, as well as in parties and weddings. After all, anytime is a good occasion to enjoy this filling, tasty dish! Their aroma is so unmistakable that it would take you with no mercy to the place where it's being prepared. The characteristics of a good tamale are: the flavor, the consistency of the masa, the appearance, and the wrapping.

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Today we are featuring the recipe in English to prepare traditional panamanian tamales from green corn. This recipe was graciously designed by Panamanian Chef Jorge Jurado, Executive Chef from Artisan Catering in Panama City, Panama. He is a great chef and like me, his "tamale" experience goes back to childhood family memories. The photos featured here were taken by moi. Sometime in the next week I will post the recipe en Español and will feature photos from Chef Jurado's work.

We have tried to make this a very inviting, easy process that infects you with the "tropical bug" so you can prepare this homemade tamales. Once you have tried them, you would never go back to corn flour!

Tamal de Maiz Nuevo

Yield: 24 tamalitos, or 12 tamales

Ingredients:

• 24 ears of green corn (young)
• 1/4 cup melted lard or butter
• 2 large onions, chopped
• 8 "culantro" leaves
• 12 aji criollo (this is a Panamanian variety of small, very aromatic peppers.) Substitute 2 bell peppers if necessary.
• 1 tablespoon "achiote paste" (to add color, optional)
• 2 tablespoons sugar (optional)
• salt to taste

Directions:

1. Husk the corn, cut off the kernels and grind them in a manual grinder or food processor. Add the rest of the ingredients and mix well.
2. Place a large spoonful of the mixture in the center of a previously cleaned banana leaf or bijao leaf. Add the filling of your choice and fold the sides to wrap the mixture in a square packet and secure with a thin cord or thread.
3. Continue until all the tamales are wrapped and place them in a large pot with boiling water with salt and cook for one hour. Remove from the water and serve warm.

Keep tamales refrigerated for no more than three days. If you are not going to consume them immediately, freeze them for up to 1 month. To re-heat: thaw them in the fridge overnight and boil until warm. Remove from the leaves and serve immediately. You can also heat them in the microwave, but they tend to get tough that way.

Pork Filling:

• 2 lb pork meat, cut in cubes
• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 2 cups tomatoes, chopped
• 1 cup tomato paste
• 5-6 culantro leaves
• Salt and chopped habanero pepper to taste
• raisins (optional)
• prunes (optional)
• 24 stuffed olives (optional)

Directions: Brown the pork meat in a hot pan with some lard or olive oil. Add the onion and other ingredients and mix in with 6 cups of water. Simmer until tender and sauce reduced to a half. Cool and reserve. 

Chicken Filling:

• 1 free range chicken (5-7 lbs)
• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 2 cups tomatoes, chopped
• 5-6 culantro leaves
• salt and chopped habanero pepper to taste
• raisins (optional)
• Capers (optional)
• prunes (optional)
• 24 stuffed olives (optional)

Directions: Cut the chicken in pieces and brown them in a hot pan with some lard or olive oil. Add the onion and other ingredients and mix in with 6 cups of water. Simmer until tender and sauce reduced to a half. Cool, remove chicken from the bones and reserve.

Happy Cooking!

Chef M

Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: tamales, food blogs, cookingdiva, chef, panama, recipes, food & drink, food, tamal

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by Chef Melissa - CookingDiva · January 31, 2006 · 07:20 PM
Permalink · Comments (41) · TrackBack (0) · Categories: Food & Drink · General · RECETAS - Navidad · Tropical Fruit and Vegetables

New Year´s Dinner Recipe & Photo Swap

En Español / En français / In italiano

Cannella, Marcela, Elvira and I, are inviting you to join us for this virtually fun holiday gathering and are asking you to share one, two or all of your new year´s eve dinner recipes and photos. It will be wonderful to treat ourselves with a mixed bounty, colorful array of dishes from bloggers all over the world. Diversity is good, and we LOVE that!

We are inviting all bloggers, and even our readers without a blog to take part in this delicious event. The theme is "New Year´s Dinner Recipe & Photo Swap", and your entry, recipe and /or photos should be posted by Monday January 2nd, 2006.Once your entry is posted, please e-mail us and provide us with the following information:

1. The link to your post.
2. The name of your blog
3. Your name, or the name of the author of the blog.
4. Your location.

IF you do not have a blog, email us your recipes and photos and we will post them for the round-up.

Let´s start the 2006 with lots of fun, delicious recipes and yummy photos, AND if you have time...post also your New Year´s resolutions. We will LOVE to learn about them! In addition to that, we will be awarding one TYPEPAD PLUS  for one year, and three customized professional designed banners for your blogs. This three gifts will be awarded to the three most popular entries. The most  popular entry will get the one year typepad plus account and one banner. The second and third most popular entries will receive one personalized banner each. After the round up is posted, you will have the chance to vote for your favorite post from January 3rd through January 5th, 2006. Please send us an email by January 5th and tell Us which one is your favorite! IF you are one of the winners and would like to transfer your prize to another blogger, it is fine with us...., it is wonderful to start the 2006 sharing!

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Visit Cannella´s blog to read this post in Italian.

Visit Marcela´s blog to read this post en Español.

Visit Elvira´s blog to read this post in French.

Que disfruten! And ...Happy New Year with plenty love, health and delicious food!

Chef Melissa

We invite you to visit the following related posts and previous articles written by Chef Melissa: blogs:

• The Red Velvet Rose of Love, includes facts and useful information on cooking with "edible flowers". Lear how to prepare and use roses as garnish and delicious recipes for the holiday season meals.
• Panama: Mother's Day Message & 1 Delicious Recipe! (recipe to prepare Panamanian Carimañolas)
• Gifts from the Bounty: Breadfruit, the Cannonball Shaped Fruit.
• TastyRecipes - The CookingDiva´s Recipe Index, with recipes in English and Español.

Tags: meme, newyearsdinner, cookingdiva, chef, panama, recipes, new year dinner, recetas, holiday dinner

Photo credits: LOFTER , Muchas gracias y felíz año nuevo! abrazos,

Melissa

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by Chef Melissa - CookingDiva · December 28, 2005 · 08:22 PM
Permalink · Comments (27) · TrackBack (1) · Categories: Food Blog Events · General · MeMe · RECETAS - Navidad

The Corn-Quest Tales, & a Delicious Recipe to Prepare "Tropical Golden Gingerbread"

Never a "tamal" (tamale) tasted so good! After getting over a few episodes of "corn-attacks", the question was: "what to do with 1,300 freshly cut ears of corn?". How about making tamales?, the traditional Panamanian delicacy which secret recipes and techniques have been carried by families generation after generation. If you haven't read my previous post, I invite you to take a look so you can see the motivation behind this project. It was not as simple as you might think.

On the 24th we cleaned all the corn ears and removed them from the husk. When it comes to knives and working with my hands I am really fast, BUT, let me tell you about this kuna lady that helps me in the house..., oh well she is something else. She is a 4 feet tall lady with tiny hands that offered to help me when she saw the pile of corn that was waiting for me. For every ear of corn I had cleaned, she did 3 or 4. I was in total shock. She mentioned later that when she lived in her island in San Blas, they used to eat corn every day and she knows how to do this process in just a few seconds. Amazing.

Since it was Christmas eve I let all the help go early, then around 9 PM I began grinding the corn kernels. Wow! It was and endless work. I finished the last batch at 3 AM the next day. Of course I was taking breaks once in a while to check if the blog was still there, but it was a lot of work.

Around 9 AM I packed everything in my car and went to "La Chorrera", a city 30 minutes from Panama City where my mom lives. There,...all my ants, a few cousins, and my brother JM were waiting for me to start preparing the tamales. We finished cooking at 4 PM, and after giving each family an equal quantity of tamales I came back to the city. I had plans to attend a Christmas Party at the house of "La Reina" (The Queen), a very good friend famous for hosting the best parties in Panama City. 

Believe me I tried, I wanted to go!!! Once at home, I took a shower thinking about what to wear for the party...., and suddenly I woke up 3 hours later. Very sad! I was exhausted. I HOPE to have the chance to tell you a different story about New Years Eve. Because last year's was....take a look here to learn what happened.

Next time I'll post the recipe to prepare the tamales with step by step, really colorful photos. You will love them.

Now, you will learn how to prepare: "Tropical Golden Gingerbread", a beautiful, different, and sure to be one that you will remember for a long, long time!

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Ingredients: (Makes 12)

• 250 g / 8 oz all purpose flour
• 175 g / 6 oz sugar
• 2 teaspoons baking powder
• 1/4 teaspoon dried orange peel
• 120 g / 4 oz butter
• 1 tablespoon fresh grated ginger
• 1 tablespoon Karo syrup (light)
• 2 egg yolks, beaten
• 120 g / 4 oz chopped dried mango, pineapple, golden raisins
• 30 g / 1 oz toasted, grated coconut (optional)
• Topping: 1 egg white, 2-3 tablespoons granulated sugar.

Directions:

1. Pre-heat the oven to 235 degrees F / 160 degrees C for 10 minutes.
2. Sift the flour and baking soda into a bowl, add the sugar and combine. Melt the butter and the syrup, then remove from the heat and let cool for 3-5 minutes and stir the egg yolks and fresh grated ginger into the melted butter mixture.
3. Beat the egg mixture into the dry ingredients mixture. Divide the dough in 2 parts.
4. Roll the first half of the dough into a rectangular 7 x 4 inches and put on a cookie sheet lined with parchment paper. Sprinkle the chopped dried  fruit and coconut (if using) on top, and then press the remaining dough over the top.
5. Whisk the egg white until it has doubled in volume and brush the top of the gingerbread with it. Sprinkle with granulated sugar and bake for 30 minutes. Remove from oven and let cool completely before cutting.

Que disfruten! and ...Happy New Year with plenty love, health and delicious food!

Chef Melissa

We invite you to visit the following previous articles written by Chef Melissa, and other interesting blogs:

• The Red Velvet Rose of Love, includes facts and useful information on cooking with "edible flowers". Lear how to prepare and use roses as garnish and delicious recipes for the holiday season meals.
• Gifts from the Bounty: Breadfruit, the Cannonball Shaped Fruit.
• TastyRecipes - The CookingDiva´s Recipe Index, with recipes in English and Español.

 

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Tell me when this blog is updated. . .

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Tags: gingerbread, tamales, cookingdiva, chef, panama, meme: mychristmasmeal, holiday menu, recipes, desserts, turron, pan de jengibre, navidad

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by Chef Melissa - CookingDiva · December 27, 2005 · 06:00 AM
Permalink · Comments (8) · TrackBack (0) · Categories: RECETAS - Galletas · RECETAS - Navidad · RECIPES: desserts · Tropical Fruit and Vegetables

Happy Holidays, the Corn-Quest Tales & a recipe to prepare "Turron de Pepita"!

I have never been intimidated by a vegetable in my professional life as a chef. Well, until yesterday. Sadly, today I am even more intimidated. After finishing my personal chef commitments for this year, I visited the farm to see how my roses and other flowers, herb & vegetable gardens were doing. Unexpectedly, I found myself face to face with 1,300 ears of corn (maiz nuevo) that the workers had picked up for me just an hour before.

I was pleased and very happy, but suddenly a thought crossed my mind and my heart was beating so fast that I thought I was having a "corn-attack"!!!

This year my mother's brother and a self-proclaimed master cook, one of the best uncles who have ever walked in this planet Earth...past away. Just by this time of the year my uncle Lucho (Luis Carlos Sanchez V.) would have been cooking his bottom off, non stop preparing tamales and all kind of traditional Panamanian delicacies to share with the rest of the family.

The message couldn't be more explicit. I would have to do in his honor, what he used to do for all of Us. It is a big responsibility because this will be the first Christmas without him, and I will have to take all that emotional distress and sadness that follows a loss, and transform it in the most beautiful holiday our family have ever had. To honor him I will do it. Yes, yes, I will! :)

Now you know the why of my corn-quest. Every time I walk by the kitchen and I see all that corn waiting for me---my hands start shaking. Oh well, there it comes again, all that hand shaking and other reactions related to the corn-attack. Nasty stuff.

So,  I would like you to know that I'll be busy with all that corn for the next few days, and will report on that project later. BUT now, now I have the most scrumptious recipe to prepare "TURRON DE PEPITA", or Cashew Nougat. You will LOVE it!!!

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Ingredients:

• 400 g roasted cashews (not salted)
• 50 g blanched almonds
• 450 g light brown sugar
• 450 g organic honey
• 4 egg whites
• 1/2 teaspoon ground cinnamon

Directions:

1. In a medium saucepan, heat the honey and sugar until boiling point, stirring to make sure all the sugar is dissolved. Remove from heat.
2. Toast the blanched almonds until golden brown. Then, grind them in the food processor with the roasted cashews until they become a smooth paste. Add the honey-sugar mixture and stir well.
3. Beat the egg whites until soft peaks form (punto de merengue / meringue point). Add to the nuts mixture little by little, carefully, making sure it doesn't become a (too) soft dough.
4. With your hands, shape the dough into a loaf and wrap in parchment paper. Store in a dark place. Do not store in the fridge. Please! If you do it will become a tasty hard piece of turron, but that is not what we want to achieve here. Change the paper a couple of times, or as needed until it dries up a little bit. Then you are all set to enjoy one delicious turron: slice in smaller pieces or wrap with decorative paper or pack in tins (suitable for food), for a nice homemade holiday gift!

For a variation, try this recipe using other kind of nuts including: peanuts, almonds, walnuts, etc.

Enjoy, and Happy Holidays my dear friends and readers. From the bottom of my pan I tell you that it has been a pleasure to meet you during the almost gone 2005. Thank you, thank you and thank you again for such a wonderful time we have spent together. Next year, beautiful things will come to our lives, and with God's bleassing we will achieve all of our dreams and hopes that are close to the heart.

Happy Holidays!

Chef Melissa

We invite you to visit the following related previous articles written by Chef Melissa, and other interesting blogs and websites:

• The Red Velvet Rose of Love, includes facts and useful information on cooking with "edible flowers". Lear how to prepare and use roses as garnish and delicious recipes for the holiday season meals.
• TastyRecipes - The CookingDiva´s Recipe Index, with recipes in English and Español.

• Remember you still have time to participate in our worldwide campaign "A Menu For Hope II", to help support victims of the earthquake in Northern India and Pakistan. Just donate $5 for a chance to participate in the raffle of more than 65 fantastic prizes donated by food bloggers from all over the world. For more information visit my previous post: "A Menu for Hope - Un Menu por la Esperanza II".

  Tags: a menu for hope, food blog events, cookingdiva, chef, panama, latin america, holiday menu, recipes, desserts, turron, nougat, navidad

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by Chef Melissa - CookingDiva · December 23, 2005 · 06:33 PM
Permalink · Comments (22) · TrackBack (0) · Categories: Food Blog Events · RECETAS - Navidad · RECETAS - Postres · RECIPES: desserts · Tropical Fruit and Vegetables

La Receta del Dia: Pumpkin Cashew Cheesecake

En los proximos dias estaremos publicando una serie de postres, cakes y galletas para estas fiestas decembrinas. Les invitamos a que preparen nuestras nuevas recetas que han sido creadas con mucho amor para conmemorar esta temporada de reuniones, fiestas, cenas, almuerzos y desayunos festivos...Pero, no desesperen!!! Pues aqui estaremos, como siempre hemos estado para ayudarles con sugerencias de cocina y recetas para deleitar a su familia y demas seres queridos.

Empezamos hoy entonces con una receta para preparar un delicioso Cheesecake de Calabaza y Pepita (Pumpkin & Cashew Cheesecake)

Antes que nada quiero aclararles que a la "pumpkin" se le conoce en otros lugares del mundo como: calabaza, zapallo, auyama, citrouille y kürbis.

Ahora, los ingredientes:

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Para la base / concha:

1-1/2 tazas de galletas de jengibre trituradas (u otras galletas de su preferencia)
6 cucharadas de mantequilla derretida

Procedimiento: moler las galletas y la mantequilla derretida en un procesador de alimentos o a mano, con un cuchillo filoso picar las galletas y despues agregar la mantequilla derretida. Luego, presionar esta mezcla en la base (y hasta la mitad hacia arriba) de un molde desmontable para cake de 9".

Para preparar el relleno:

24 oz. de queso crema (a temperatura ambiente )
3/4 taza de azucar blanca, fina
3/4 taza de azucar morena
5 huevos, grandes y lavados!
1/4 taza de crema para batir
1 cucharadita de canela molida
1/2  cucharadita de nuez moscada molida
1/4 cucharadita de clavo de olor molido
1 lb. (16 onzas) de puree de calabaza, recien hecho (o de lata) 

Procedimiento para preparar el relleno:

Batir el queso crema y el azucar hasta que se haya doblado en volumen y adquiera una apariencia esponjosa. Agregar los huevos uno a uno, batiendo bien despues de cada adicion. Incorporar la crema para batir, las especias y el puree de calabaza.

Verter la mezcla en el molde engrasado levemente, y hornear en el horno PRE-CALENTADO a 350 grados por aproximadamente 1 hora, o hasta que este empezando a dorarse en la parte superior.

Para la cubierta: combinar,

6 cucharadas de mantequilla derretida, 1 taza de azucar morena y 1 taza de pepitas de marañon picadas (o nueces de su preferencia).

Agregar sobre el cheesecake pasado el tiempo de 1 hora de horneado. Regresar al horno y hornear por 15 minutos mas a 350 grados. Remover del horno y dejar refrescar por 30 minutos a temperatura ambiente. Luego, refrigerar por un minimo de 3 horas,...o de un dia para el otro antes de servir.

Que lo disfruten!

Abrazos,

Melissa

P.S. Take a look at Don´s good looking cheesecake, he prepared it from his 2005 Christmas party in David, Chiriqui. Don is the author of the Chiriqui Chatter Blog.

Tags: postres navidad, cheesecake, cookingdiva, food blog event, panama, pie queso frio

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by Chef Melissa - CookingDiva · December 01, 2005 · 04:11 PM
Permalink · Comments (19) · TrackBack (0) · Categories: RECETAS - Navidad · RECETAS - Postres

La Receta del Dia: Pie de Coco al Merengue

For the recipe in English, please visit Coconut Meringue Pie

Te invito a que cierres los ojos e imagines una brisa que te envuelve,  bajo un sol perfectamente calentito. Ven conmigo...Todas las bendiciones que la Madre y el Padre Naturaleza pueden enviarte en una rafaga de tropico y amor te llegaran en este momento! Ahh! Visualiza  esa playa desierta..., con los cocoteros, y toda esa libertad que se adquiere simplemente estando en el paraiso...Parece que todo esto esta en mi imaginacion, pero,  ...que te parece si transformamos esta aventura imaginaria en un delicioso pie de coco y merengue?  Vamos a compartir este rayo de sol con nuestros seres queridos..., que coman pie! Despues de todo, el coco, es una planta que nos ofrece todo lo necesario para vivir!

Para conocer mas sobre los beneficios que nos proporciona el comer coco, favor visitar el articulo mas reciente publicado en TastyDesign's ("Nuts About Coconuts").

Seguimos ahora con la receta:

read more »

Para preparar el pudin, los ingredientes son:

• 1-1/2 taza de coco rallado
• 3 huevos, batidos
• 3/4 taza de crema para batir (whipping cream)
• 3/4 taza de leche condensada
• 1 cucharadita de jugo de lima o limon
• 1 cucharadita de extracto de vainilla (opcional)
• 1 teaspoon nuez moscada, molida o rallada

Para la concha: utilice su favorita receta para concha de pie o compre una ya hecha, congelada

Para el merengue: batir 2 claras de huevos (egg whites) con 1/4 cucharadita de "cream of tartar" y 4 cucharadas de azucar, hasta punto merengue. Distribuya sobre el pie y hornee de acuerdo a las siguientes instrucciones.

Directions:

1. Pre-calentar el horno a 450 grados F / 230 grados C.
2. Pelar el coco y remover la cascara oscura, O utilice un coco medio verde sacando la carne con una cuchara. Rallar con rallo o procesar en el procesador de alimentos hasta que este muy bien picadito.
3. Batir los huevos, agregar la vainilla, nuez moscada y crema para batir. Mezclar bien.
4. Incorporar la leche condensada, endulzando al gusto. Agregar el coco rallado y combinar bien.
5. Verter la mezcla a la concha para pie. Terminar cubriendo con el merengue y distribuir una cucharadita de azucar sobre el merengue.
6. Hornear a 450 grados F / 230 grados C F por 15 minutes.
7. Reducir la temperatura del horno a 350 grados F / 180 grados F y hornear por 25-20 minutos adicionales, o hasta que el merengue este doradito y el pie firme.

Que lo disfruten!------------Abrazos,

Melissa

For the recipe in English, please visit Coconut Meringue Pie

Tags: coco, coconut, cookingdiva, pie, panama, personal chef

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by Chef Melissa - CookingDiva · October 10, 2005 · 07:35 PM
Permalink · Comments (4) · TrackBack (0) · Categories: RECETAS - Navidad · RECETAS - Postres · RECIPES: desserts · Tropical Fruit and Vegetables

Las Recetas del Dia: Mousse de Pepita de Marañon, Arroz con Leche Planchado y Cake de Ron Dorado!

Desde la cocina de la Cooking Diva, y con mucho cariño...a continuacion compartimos con todos nuestros lectores 3 recetas creadas por la Chef Melissa y que fueron publicadas el dia de HOY Sabado 18 de Diciembre del 2004, en la revista -A LA MESA- del diario La Prensa (edicion de Dulces para Navidad) en nuestra querida ciudad de Panama! Las recetas son: "Mousse de pepita de marañon", "Arroz con Leche Planchado" y "Cake de Ron Dorado". Sin duda alguna estas creaciones seran del agrado de sus invitados en estas fiestas Decembrinas...alternativas creativas para quienes gustan probar siempre algo diferente en estas fiestas o en cualquier momento :)

Download meli_alamesa_1.pdf

Download meli_alamesa_2.pdf

Que las disfruten!

by Chef Melissa - CookingDiva · December 18, 2004 · 05:22 PM
Permalink · Comments (2) · TrackBack (0) · Categories: RECETAS - Navidad · RECETAS - Postres

La Receta del Dia: PAVO EN SALMUERA

Este articulo y recetas, escrito por la Chef Melissa, fue publicado en la Revista ELLAS (Diario La Prensa) en el especial de Navidad del 26 de Noviembre del 2003. Que lo disfruten!....y FELICES FIESTAS!

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El Pavo Perfecto

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“Preparen sus bandejas: aqui Chef Melissa les presenta una receta infalible y deliciosa para preparar el pavo de fin de año”

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Toda deliciosa comida comienza con un buen aroma. Cuando se esta horneando un pavo, toda la casa se perfuma con la fragancia del gravy burbujeante y del relleno con hierbas aromaticas. Son pocas las sensaciones, tan evocativas como las fiestas de fin de año, que tienen el poder de que tan solo con el aroma hacen que nuestro apetito crezca!

Sin tomar en cuenta la receta que este preparando, hay unas cuantas reglas que debemos seguir para garantizar que nuestro pavo sea espectacular:

1.-        Si esta preparando un pavo congelado, asegurese de que el pavo este completamente descongelado (planear con tiempo es la solucion).

2.-        Ponga su pavo en salmuera. El tiempo lo dicta el tamaño del pavo (ver receta a continuacion)

3.-        Utilice un termometro para verificar la temperatura interna del pavo y asi saber si esta listo para sacar del horno.

4.-        Una vez que saque el pavo del horno, deje que descanse por 30 minutos antes de cortar y servir.

5.-        Resista la necesidad de estar banando al pavo con marinades u otros liquidos cuando este en el horno. Los mismos no van a penetrar la piel, y el abrir y cerrrar el horno interrumpe la temperatura del horno.

6.-        La temperatura es la unica forma verdadera para saber si el pavo esta listo. La parte mas gruesa del muslo debe registrar entre 175 y 180 grados.

Pavo en salmuera

Que es la salmuera?

La salmuera es una combinacion de sal, agua y otras especias. El pavo (u otra ave) y la salmuera son colocados en un recipiente o bolsa plastica, dejando marinar por varias horas en su refrigerador antes de hornearse.

Para que hacerlo?

El utilizar la salmuera servira para intensificar los sabores de lo que este cocinando, en este caso el pavo. Este proceso altera ligeramente la estructura quimica del ave, permitiendo que retenga mas jugos cuando se cocine. Tambien hace que las especias que agregue a la salmuera queden impregnadas en la carne. Si Ud. pone su pavo en salmuera, permanecera jugoso y no tendra que estar agregando liquidos durante el tiempo de horneado.

Receta basica de salmuera

Para 1 pavo de 15-18 libras:

2 galones de agua fria

2 taza de sal (aprox. 9 onzas)

3/4 taza de azucar

1 cucharada de pimienta en grano

Salmuera con miel y ajos

Para 1 pavo de 15-18 libras:

2 galones de agua fria

2 tazas de sal (aprox. 9 onzas)

1 taza (8 onzas) de miel de abejas

5-8 dientes de ajo (enteros)

1 cucharada de pimienta en grano (triturada al momento)

1 manojo de romero fresco (o 3-4 cucharadas de romero seco)

1 manojo de tomillo fresco (o 2 cucharadas de tomillo seco)

Salmuera con miel de caña

Para 1 pavo de 15-18 libras:

2 galones de agua fria
2 tazas de sal (aprox. 9 onzas)
1 taza azucar morena oscura empacada (dark brown sugar)
1 taza miel de caña
2 manojos de tomillo
1 manojo de salvia

Salmuera al gengibre

Para 1 pavo de 15-18 libras
1 taza de sal
2 cucharadas de miel de caña 1/4 taza de azucar morena
1 gallon de caldo o agua
1 cucharada de pimienta en grano (triturada al momento)
1/2 cucharada de allspice o clavo molido
1/2 cucharadita de gengibre fresco rallado
1 galon de agua fria

Procedimiento:

1. Descongelar el pavo de acuerdo a las instrucciones del fabricante. Remover la bolsita que viene en la cavidad abdominal con el higado y la molleja.

2. Colocar el agua en el recipiente u olla limpio. Disolver la sal y el azucar en un poquito de agua caliente. Una vez disuelto, agregarlo al agua fria.

3. Agregar la pimienta, especias y hierbas que va a utilizar para sazonar su pavo.

4. Colocar el pavo con la pechuga para abajo y tapar.

5. Guardar el recipiente en el refrigerador u otro lugar refrigerado. Un pavo u otra ave dede 10 libras debera permanecer en la salmuera por aprox. 6-10 horas. Un pavo de 15-20 libras debera marinarse en la salmuera por 12-24 horas.

6. Antes de hornearse el pavo, debera sacarlo de la salmuera, enjuagarlo y secarlo con papel toalla. La salmuera se desecha en este punto.

7. Para hornear el pavo: Precalentar el horno a 400 grados por 10 minutos. Colocar el pavo en la bandeja para hornear (con la pechuga para arriba) y sazonarlo ligeramente con sal pimienta, ajo y hierbas aromaticas como el tomillo, salvia y romero. Hornear por 20 to 30 minutes. Bajar la temperatura del horno a 325 grados. Hornear hasta que la temperatura interna del pavo alcance 165 grados (aprox. 2 – 2 1/2 horas dependiendo del tamano del pavo) Una vez que el pavo haya alcanzado la temperatura interna deseada, remover del horno y dejar reposar de 20-30 minutos antes de servir.

Tips:

Para evitar que el pavo se dore de mas en el area de la pechuga, puede cubrirlo con papel de aluminio. Por los cambios quimico que suceden en el ave durante el tiempo sumergida en la salmuera, NO se recomienda rellenar el pavo. Como alternativa puede hornear el relleno en un molde separado.

by Chef Melissa - CookingDiva · December 15, 2004 · 08:36 AM
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La Receta del Dia: Ketchup de arandanos y nueces

Anticipandonos para las fiestas de fin de año, les presentamos esta receta que va bien con todo: pavo, pollo, puerco, etc...y es, si Uds. se ponen a cocinar con tiempo, es el perfecto regalo para sus familiares y amigos!

Ingredientes:

• 2 cebollas rojas o blancas, picadas fino


• 1 manzana verde grande, pelada, descorazonada y picada fina


• 1 diente de ajo, triturado


• 1 cucharada de gengibre fresco, rallado


• 1 cucharadita de ralladura de cascara de naranja


• 1 taza de jugo de naranja


• 6 tazas de arandanos (cranberries) limpios


• 2 tazas de azucar morena


• 1 1/2 taza de nueces picaditas


• 1 taza de vinagre de manzanas


• 1 cucharadita de canela molida


• 1 cucharadita de clavito de olor molido


• 1/2 cucharadita de sal


• 1/2 cucharadita de pimienta molida fresca

Procedimiento:
1. Colocar la cebolla, manzana, ajo, gengibre, ralladura de cascara de naranja y 2 tazas de agua en una olla bajo fuego medio y llevar a punto de ebullicion. Bajar el fuego y cocinar por 10 minutos. Agregar los arandanos y cocinar bajo fuego medio hasta que los arandanos revienten. Remover del fuego y dejar refrescar por 5 minutos.
2. Procesar la mezcla en una licuadora o procesador de alimentos por 15 segundos. Regresar la mezcla procesada a la olla y agregar el resto de los ingredientes, cocinar a fuego alto hasta que hierva, revolviendo constantemente.
3.- Colocar el ketchup en envases de vidrio esterilizados, y sellar. Hervir los envases por 10 minutos. Remover del agua y dejar refrescar en un logar oscuro. Una vez que los envases esten frios, decorar y etiquetarlos.
4. Si se va a consumir el ketchup durante la siguiente semana, refrigerar bien tapado.
QUE DISFRUTEN!

by Chef Melissa - CookingDiva · October 13, 2004 · 08:00 AM
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Deliciosas Recetas de Navidad

En esta oportunidad les regalamos un grupo de fabulosas recetas publicadas en El Diario La Prensa, Revista Ellas, el 20 de Diciembre de 2002. En este reportaje se presentan algunas de las recetas que la Chef Melissa preparo el el Festival de Cocina Sazon, como fueron: el Relleno de Manzanas con Carne de Cerdo (para pavo), Ron Ponche (2), Cake de Navidad del Chef, Pie de Zapallo con cubierta Crocante de Gengibre.

Abrir el file con las recetas

by Chef Melissa - CookingDiva · March 08, 2004 · 06:57 PM
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