Three Kings Tropical Bread with Coffee (Rosca de Reyes al Café)
Rosca Rey de Reyes Tropical al Café
(Three Kings Tropical Bread with Coffee)
Rosca Rey de Reyes, or Rosca de los Reyes, is eaten in México, Puerto Rico, and Portugal on Twelfth Night (January 6th),
celebrated in the Catholic religion as the day the Three Kings arrived
in Bethlehem bearing gifts for Jesus of Nazareth. A tiny ceramic doll,
coin, or bean may be hidden in the bread, and traditionally the person
who finds it throws a party on Candlemass (February 2nd), or is in charge of preparing the “Rosca” for the following year.
In this recipe we are using coffee to re-hydrate the dried fruits
instead of the more commonly used port wine or dark rum, adding an
innovative twist to the flavor combinations. Please note that this
specialty bread involves a 2-day process, so be sure to set aside
enough time for the steps involved.
Whole Foods Culinary Center, Austin: Join Panama Chef Melissa De Leon for "a Taste of the Tropics"
Thursday, September 20th 6:30–9:00 p.m. $45
Chef Melissa has an extensive background in food and has trained in the United States, Panama, South America and Asia. She has worked to promote the tropical ingredients of Panama through the development of numerous pastry recipes, as well as cooking classes and a website. Her class will allow us to experience the best of the tropics and guests will learn how to prepare plantains (patacones), green mango and coconut!Guests will enjoy original topical creations that include Patacones with Salsa Chimichurri; Tropical Crab Cakes with Tomato Chutney and Mango Salsa; Flan de Coco y Chocolate served with Panamanian Coffee. Register online
Whole Foods Market Culinary Center
525 N. Lamar Blvd.
Austin, TX 78703
512.542.2340
The mysterious relationship between "Chicha de Maiz" and Latin Americans
It is called "Chicha de Maiz" (a kind of corn beverage, made with corn sprouts. It is delicious fresh, or add extra kick by fermenting it a few days).
The mysteriously idyllic, almost lost relationship between "Chicha de Maiz" and Latin Americans has been one of my ongoing quests, no expiration date for this one. I am just really intrigued by the different ways it's prepared in the different Latin American countries. It always puzzles me the fact that people do not prepare it any longer, as they used to do in the long gone days. Would this be an obsession? Maybe.
As human beings we sometimes tend to get on our horses and ride our dreams, likes and dislikes to the maximum, and then...drop them! They are gone for good sometimes. Because of my relationship with food, I have been obsessed with certain dishes, styles and even some "ingredients," many many times.
To give you an example, I confess that long time ago when I was living in México, I prepared and ate a different kind of delicious pancake every morning for 3-4 continuous months...I am not sure why, but I did. One day I quit, and until nowadays I have not managed to cook or eat the evil thing.
Back to the "chicha," I would never get tired of experimenting here and there, just trying to keep the tradition alive. Would you join me?
To keep the gods happy, our brewing sessions were conducted strictly by the women of the kitchen team, at my house. The men simply looked after the fridge and took care of any "food they could munch on" while we were busy at chicha making. That is a no-no, but you know how men are sometimes when they want to bug out.
From ancient times, in Andean society and other Latin American indigenous groups, participation by men in the brewing process of the chicha is considered bad luck. I totally relate to this thought. They also thought is was pure stupidity, since men are considered to lack the basic skills required to brew good corn wine/beer.
Now the step by step recipe with photos:
From the Tropics with Love: August 6 - 12 WHB #95
What an Honor! We are hosting the WHB #95
August 6 - August 12 WHB #95
Send your entries to cookingdiva@gmail.com
It doesn't get much better in the culinary blog world than to host a WHB! Kalyn has done a marvelous work holding everything in place for TWO years (can you believe how time flies?), and at the same time making this event so enjoyable for all of us participants, hosts and lurkers?
Though tough, my built-in calculator is not always accurate (you know...the age and the too-much-candy factor sometimes affect us in strange ways!). I guess I have joined the party at least four times in the last two years! And, to tell you the truth, I think only the fact that we come back and participate, even after a few months of absence, means a lot.
Now, honoring the creator of this event, lets learn about it through her own words:
For a long time I avoided having official "rules" for Weekend Herb Blogging, in keeping with the whimsical way the event began. However, now the event is quite popular, and since other people are sharing in the hosting duties, I've decided to establish rules to keep Weekend Herb Blogging unique among food blog events.
These are the rules I've decided upon:1. Entries submitted for Weekend Herb Blogging need to be posts written specifically for this event and the post cannot be entered in other food blog events. (Exceptions to this rule would be an event like Does My Blog Look Good in This, where the photo used for WHB was submitted later.)2. Entries can be recipes and/or informative posts featuring any herb, plant, vegetable, or flower. When possible, bloggers are encouraged to add details from other sources so others can learn about the featured plant or ingredient.
From the Tropics: Tree Tomato Salsa - Salsa de Tomate de Arbol
The Tamarillo, Tree Tomato, or Tomate de árbol (Cyphomandra betacea) belongs to the flowering plantSolanaceae. It grows as a small tree or shrub, bearing edible egg-shaped fruit with a thin skin and a soft flesh (when ripe), with dark-colored seeds occupying about one third of the interior. The fruit closely resembles a tomato, hence its name. The tamarillo and tomato are in the same family, Solanaceae, but the tamarillo is in the genus Cyphomandra while the tomato is in the genus Solanum. (From Wikipedia)
I was first introduced to this unique and colorful fruit in one of my trips to Ecuador a few years back. 
There, this fruit is very well loved, consumed almost in a daily basis when it's in season. In Quito I tried it as a very refreshing fruit juice offered by friends or at restaurants and in a very intriguing looking hot sauce at a seafood restaurant. I say intriguing just because it was a sassy sauce!
All About The Sassy Fruit
It was LOVE at first sight. My senses indentifyed a delicate ripe mango aroma packed in a tomato skin with the soul of a passion fruit and the sexy red of pomegranate juice dancing around the seeds. Far from trying to confuse you, I am reinventing this fruit which I suspect is unknown or underestimated by many. When was the last time you had a Tree Tomato? Hmm, right...That is exactly what I thought! LOL. You haven't had the pleassure of trying it at least once, YET! :D
I was so involved in the sauce-production process that I forgot to save the seeds to plant them so as to have my own Tree Tomato trees. Well, that's not all bad...now I have an excuse to visit the market and get more, always more---I know, It sounded selfish! Sometimes fruits bring up some very unusual feelings.
Chef Jeremy from Stir The Pots, send me a recipe to prepare "Poached Tamarillos in Red Wine and Chile Syrup" Now, THAT sounds exciting...I would have to explore that idea, maybe with the next batch I get. I'll keep you posted.
How to Prepare the Sauce
First, go to the market; it would be a great opportunity to enjoy some fresh air outside of your computer room and kitchen. Get the freshest fruit available. Enjoy its exotic beauty and aroma. Back in the kitchen, lightly score a cross through the skin at the pointed end of the fruit. Bring water to a boil and add the tree tomatoes for 10 seconds. Remove from the stove and drain the water carefully. Let them cool for a few minutes before peeling the skin off. Put them in the blender with a little water and make a puree. Pass it through a sieve to collect the little seeds. Add some olive oil and lime juice to taste. Combine the puree with chopped onion, sweet peppers and hot peppers. Season the mixture with salt and pepper...Then, time to enjoy!
TIP: This sauce keeps well for 3 days stored in the fridge in an air tight container. Use it as a salad dressing, or serve it with rice, chips and grilled chicken, fish or seafood.
Have a delicious week!
Chef Melissa
A Taste of Panama - Culinary Tours
Our tours are designed to provide unique and exotic gastronomic journeys,
a once-in-a-life time experience in our
country, better known as the "Bridge of the World," where modern life
beautifully blends with nature's bounty.
Experience the flavors of the unique and traditionally loved culinary jewels of Panama on a gourmet tour. Our itineraries are designed with the food-lover in mind and include casual cooking classes by international Chef Melissa De Leon and other local professional chefs, tastings, visits to markets, exclusive visits to artisan producers as such as: bakers, cheese makers, coffee plantations, organic fruit and vegetable gardens, edible insects and edible flower farms.
We offer non-cooking options for
companions who don't want to spend time in the kitchen. This tour is also
perfect for the people who have just made
Panama their home, for the tourists, for the locals, high school students and
YOU. Tours available in English and Spanish.
Private and Custom Culinary Tours
If you want to enjoy a private or custom tour, tailored to your needs, this option is the answer to your prayers. We will design a special edition of any of our tours or a totally unique itinerary to fit your calendar, destinations and activities you want to include. We invite you to consider this option when planning: corporate team-building events, business meetings, business incentive trips, weddings, family reunions and friend gatherings. It will be an unforgettable adventure. Tours available in English and Spanish.
For details of our tours and other services please contact Panama Gourmet.
Come on, do not be shy...Bake me. I am the best ever banana...
Come on, do not be shy...Bake me. I am the best ever banana-bread-made muffins you would ever have! So you know, I have coffee too. (The banana-coffee muffins queen, Panama, June 3dr., 2007)
While catching up with local politics, and the load of new health and immigration laws, I stumbled upon some very interesting posts from the local blogosphere and began writing my weekly Pana-Blogs report for Global Voices. Then, suddenly---sazzz, the kitchen clock started ringing! I guessed my muffins were ready! Oh yes, the banana-coffee muffins that would hunt your over caffeinated dreams until you BAKE them. Right. They were ready and perfectly delicious. Ahhh---
This recipe is a variation of the sinfully yummy Pan de Guineo y Pepita (banana cashew nut bread) I posted -en Español- sometime ago. If you are in the mood, do not miss the Pan de guineo fat-free (ES)
The eggs I used were free-range eggs (from my friend's backyard), the bananas...organic (I personally grew them). The coffee beans, well, that's another story...keep reading and you'll learn why.
So, to our delight, we know where this muffins come from! Ahh, let's not forget the beautiful silicone muffin molds---I purchased them during my latest trip to Chicago to attend the IACP Conference. They come in lovely colors, and work perfectly. For the fans of baking...get a hold of them: Regency Sili-Cups!
Let's not forget about the exotic in this recipe: coffee, which by the way, coming from Panama, is the Talk of the town: World's Best Coffee Captures Record Price in Online Auction.
To me this is love, no question about it.
The exhilarating aroma of freshly roasted coffee beans could be only overwhelmed by the enjoyment one could experience while drinking a cup of coffee made with this tropical bounty. I have always been amazed by the riches, the colors and the energetic spirits of the region. It feels like it is totally alive, in every aspect. It breathes the same air we breath, it walks the same paths, smiles when the rain drops wet us all, and the most important: shares the most precious creation that is food. She feeds us with love, like a mother feeds her offspring, with love and lots of patience. In retribution for all the goodness, we work side by side, and with love making possible the magic of creating the best specimens, the most flavorful plants and fruits.
Now, the recipe:
Street food from Panama & Venezuela: Dulces! (Candies & Sweets!)
Luis Carlos Diaz from Periodismo en Paz is from Venezuela, and like me, he is one of the Global Voices' Latin American Team authors. He went candy shopping in Caracas the other day, then just to torture me he sent me the photos. I found myself drooling over my dearest Mac after identifying all the candies and goodies shown in the photos he took. (From let top: preservas de guayaba-guava preserves, cocada, preservas de platano-banana candy, guayaba candy, milk candy with guava, dulce de leche, dulce de toronja-candied grapefruit, coconut and papelon kisses-coconut molasses candy, red cocadas, white cocadas). The second photo was taken in Panama, and as you can appreciate, we heart cocadas too!
It reminded me of my always-mandatory visits to markets in Latin America, and the candy shops in Spain and Portugal. Oh my sweet tooth! There is something magic about it which brings up the spirit along with the memories of childhood. Yes, those days when we would eat candies and sugar as if there were no tomorrow. Sugar high is how I would describe it,...sugar high from the cotton candy aromas, candied fruits, cocadas and dulce de leche. Sugar high and happy.
Now, ...close your eyes and imagine the breeze under a nice, perfectly warm sunshine bathing you, with all the blessings that Mother and Father Nature can send you at once! Ahh! Picture the lonely beach, the coconut trees and all that sense of freedom you instantly get when you are in paradise...It sounds like a dream right now, but how about if you transform that dream into a beautiful, delicious cocada? Lets share the sunshine with our loved ones! After all, coconut is the tree which gives all that is necessary for living!
This is a very special recipe, it is nutritious, simple and delicious. Actually it has what I trust as the three main ingredients for a recipe worth keeping close to our heart.
Cooking with Cape Gooseberry (Uchuva) and Passion Fruit (Maracuya)
Whiskey and vermouth cannot meet as friends, and the Manhattan is an offense against piety. Bernard DeVoto (1897-1956)
That's exactly why we prefer rum sometimes: Try our Hot Lemonade with Rum, Cinnamon and Clove...Tropical and delicious!
I have not posted in a few days and it feels like an eternity. It is called "blogger's guilt," and it hurts. It hurts in the bottom of my heart, needless to say...the bottom of my pan too. Now I am back, so put your comfiest cooking shoes on and sharpen your favorite knife: we are going to cook! beautiful!
I know, I know...I've got to stop the nonsense complaining and start cooking...BUT, I just want to say that if I have to blame it on something...I would blame it on the rain. It has been raining cats and dogs here in Panama. It slows me down a little. I am such a hot weather bug, THAT would bring out the wildest concoctions ideas, and would bake up a storm. So you know!
Have you ever heard of the uchuva fruit, or cape gooseberry in some parts of the world? It is a gorgeous piece of heaven, but to tell you the truth, it doesn't turn me on just like that. I have to be inspired. Maybe the rainy weather triggered it this time, who knows? Analyze it if you want, call a nutritionist! LOL! Anyhow, it was great! Wherever the inspiration came from, it did the trick just right...No regrets :)
The uchuva, physalis peruviana linnaeus, is originally from Peru and grows wild in high regions. It is one of the traditional tropical fruits from Colombia and in English it is known as "cape gooseberry", or "yellow gooseberry". The nutritional values of the uchuva are very similar to the cherry.
Two hundred years ago, the Portuguese and Spanish sailors introduced
the "uchuva" in South Africa. They brought them from Latin America to
Buena Esperanza Cape in South Africa. From there it was taken to Kenya,
Zimbabwe, Australia, New Zealand, Hawaii, India, where it's grown
commercially.
The uchuva fruit is delicious fresh, baked in cakes, desserts, made into sauces and preserves as well as dressing for salads and grilled meats. In addition to that, the wood from the shrub is used to make furniture.
We invite you to be a little adventurous and try our previous recipe with uchuvas: Almond-Orange Pound Cake and Uchuva Sauce, or just keep reading to get the scoop on how to prepare a delicious ricotta cheesecake dressed with fresh passion fruit and cape gooseberries!
Getting Hot in May: Limonada Caliente con Ron, Canela y Clavo (Hot lemonade with rum, cinnamon and clove)
It has been raining cats and dogs recently in the tropics, that's why sometimes a warm drink, with a full body and delicious spices is the best answer to warm all us up. Pure coziness.
Why would you enjoy preparing this drink? Well, just because I can sense the sinfully delight it will bring to your life, AND because:
- You probably have all the ingredients in your kitchen.
- It is easy to prepare, just a few steps, that's it.
- It looks beautiful and it is really fragrant. Convinced?
Here is the recipe:
Ingredients:
- 1 1/2 cup water
- 1 cup fresh lime juice (or lemon if you prefer)
- 1/2 cup honey or light brown sugar to taste
- 1 stick cinnamon and 2-3 whole cloves
- 1/2 cup dark rum
- Garnish: lime or lemon slices
Directions:
- Combine the water, lime juice, honey, cinnamon and cloves in a saucepan. Simmer over medium heat, stirring, until honey disolves. Remove from heat and stir in the rum. Pour the beverage into mugs or glasses and garnish with lime slices.
Enjoy hot or cold! Try it and you will experience what I am talking about. Trust me on this one!
Irresistible: Platanos en Tentacion - Drunken Plantains with Wine and Vodka
Just imagine your shock after following the trace of green plantain's skins all over the house, only to discover that your little Hannibal the Cannibal has eaten the plantains you planned to cook for dinner. I missed that how-to-live-a-wonderful-life class where they talked about having a Basset Hound as a companion. Do not get me wrong, ...they are the most loving creatures. But, they are libertarian anarchists with droopy sad eyes that would make you cry and hug them before the thought of a sweet, caught-you-red-pawed spanking (...with a feather) crosses your mind.
Today, hoping that your beloved pet didn't eat your plantains, we have one delicious and easy to prepare recipe for you: Plátanos en Tentación (Drunken Plantains with wine and vodka). If you are plantain crazy, check out my previous post: Patacones 101 - Tostones (EN/ES) Twice Fried Plantains!
Traditionally, "plátanos en tentación" are prepared with rum or vanilla here in Panama. I still remember from my childhood the "red" saucy plantains which were prepared with strawberry soft drink. I don't have the foggiest idea of where that culinary inspiration came from!
In Colombia they are cooked in coconut milk and served with cheese (queso costeño) and a drizzle of molasses. In Cuba they are prepared with brown sugar, white sugar, spices to taste and a hint of dry white wine (called "vino seco," although it tastes more like vinegar to me!). There are many more variations of this dish from country to country in Latin America, which one is your favorite?
It was great news when I discovered a more adventurous way of preparing it during my latest trip to the South American Wine Country. It was at the "Los Cerros de San Juan Winery" in Montevideo, Uruguay where we experienced it in a scrumptious delicate sauce made with red wine, vodka and fruit juice. Lovely.
This winery is one of South America's oldest wineries, it has been operating since 1854. Walking through its many ancient cellars, I found myself lost in time. The unique aromas, perfuming the trapped air with such peculiarity, have been engraved in my memory...in slow motion, to make sure I would never forget them. How could I if by the end of my wine trip in Argentina and Uruguay last year, I felt like a ghost traveling without barriers of time or distance, the paradise we know sometimes as the perfect winery?
IACP 2007 Conference: Latin Fiesta at Nacional 27
Yes, it is possible to have that much fun away from the kitchen! Maybe it is genetic, and caused by our contagious, almost always warm Latin blood...Continuing with the over due reports on the latest IACP 2007 Conference in Chicago, here we are sharing some fun shots, facts and a video from the International Event: Latin American Fiesta celebrated at Nacional 27 in Chicago last week.
Nacional 27 in Chicago was the venue for the IACP's International Committee Latin American Fiesta. The party was co-hosted by Adam Seger, CCP, General Manager at Nacional 27. Chef Randy Zweiban served an outstanding array of latin american foods featuring delicious tapas and grazing stations. Guests loved the interactive Mojito station and the music. (from IACP Global News Blog)
Even though I consider myself a fan and researcher of Latin American drinks, always exploring new ways how to serve them, they really caught me by surprise at this party. Guests were able to sample and prepare an array of exotic combination of mojitos, including mixes with rhubarb, pomegranate, kumquats, blood orange and basil. A total revolution of flavors!
The food was outstanding, from the traditional black beans and rice, guacamole, lechon, different types of ceviche to some really tasty appetizers far from the common, which for sure made their path into posterity being the talk of the night.
The Panamanian team (Elena Hernandez, Edna Cochez, Alida Castro, Alonso Williams, Charlie Collins, Jenny Guerra, Luis Young and myself -of course-), Patricia McCausland from Colombia and the members from Mexico put together a nice package of door prizes for the attendants to the event including coffee from Panama and Colombia, Rum and Molas from Panama, sauces made by Chef Charlie Collins, a cookbook by Patricia McCausland, and Mexican candies among others.
A first class salsa dancing program taught the guests elementary and medium level salsa steps. It was so much fun to watch, the perfect way to help the attendants burn those extra calories from the scrumptious dinner and desserts.
Ready for some Latino love? Enjoy this short video from the salsa class!
Read Chef Elena's report at the Global News blog.
Related post: IACP 2007 Conference in Chicago: Rick Bayless Tour
For the complete set of the conference's photos visit My Flickr!
Have a delicious week...
Melissa
IACP 2007 Conference in Chicago: Rick Bayless Tour
I love Rick Bayless' food and style. He is such an avid professional of the culinary arts who represents Mexican cuisine and culture to its fullest. We had a blast during the IACP conference in Chicago this past week, we took his "Tortillas, Margaritas and Fine Mexican Art" tour on April 10, 2007.
First we visited El Milagro Tortilla Factory, the house of quality tortilla products in Chicago. It was an eye opening experience. Even in my many years of living in Mexico, I didn't have a chance to experience this kind of production. Too bad they didn't let us take photos, but you know...company policy I guess. From how to process corn to get its skin off and create flavorful "masa," to how to meticulously select the tortillas so they all match in shape and size. The goodness of modern technology applied to such an old art. Fantastic!
Then we visited a Mexican and Latino Culture Museum, where we learnt about the influence our culture has in nowadays life in the US. Fantastic! After that we had a lunch at a local traditionaly-loved Mexican restaurant. The place was packed with Mexican descendant customers, probably second and third generation immigrants. That's a good sign, don't you think?
Then, we experienced the highlight of the day: a Tequila tasting and class, deliciously accompanied by some of Chef Bayless creations.
From Chef Bayless Tequila class:
Contrary to popular belief, tequila is not made from cacti. Tequila is actually made from the Blue Agave plant, which is classified as a succulent. Tequila is exclusively produced in five regions of Mexico, Jalisco, Nayarit, Michoacan, Guanajuato, Tamaulipas and is well regulated by the Mexican government. Almost all aspects of the production of tequila come under regulatory practices, from fermentation and double distillation of tequila to its aging, bottling and distribution.
For the love of farmers' markets
There is an almost romantic relationship between a cook and the food markets. It is an idyllic, prolific desire to find the veggies, fish, seafood, meats and other ingredients in their most natural environment. We want to talk to them.
Since having a vegetable garden, or raising a few cows in our backyard is not always a choice, we chose to visit the farmers markets, dairy farms so we can have the freshest produce, milk and meats from animals which have been grass feed and raised humanely.
Farmers markets are a traditional method used by farmers worldwide to sell their produce directly to consumers. By avoiding the increasingly industrialized food production, and the broker fees involved in the process of selling those products in supermarkets, the consumer gets the freshest ingredients at excellent prices.
This time we are sharing some photos we took a few weeks ago, while taking C.J. Schexnayder from Kleph blog (an American food blogger based in Peru) in a tour of Panama City's markets. We had so much fun!
From San Felipe Neri Public Market in Panama City, Panama:
From The Fish Market (Mercado del Marisco) in Panama City, built by the Japanese Government:
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!
