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There is a change in our monthly challenge...we were known as 5 Star Makeover Cooking Group...we are now called the Creative Cooking Crew and I am looking forward to collaborating with our old group and welcoming new…Continue
Added by Norma Torres on January 15, 2013 at 7:30pm — No Comments
I think I am going bananas. It seems that the past few posts bananas and plantains are the main focus of my posts.
When last in Puerto Rico we had stopped at a restaurant and the first thing that we were served was this soup and I vowed to make…Continue
Added by Norma Torres on October 5, 2012 at 9:30am — No Comments
Yields 6 servings
3 green plantains
Oil, for frying
Added by Hispanic Kitchen on July 4, 2012 at 10:20am — No Comments
I've been missing the challenge. Oh, sure, I challenge myself with most every meal I prepare, but it's not the same as being given a category and told to run with it. That's stoking the fire, revving the engine, jumping off a cliff. That's exhilarating! Especially when it works. :)
I have more than 10 pages of food…Continue
This is a classic dish from Puerto Rico and the best way to describe it is by calling it a lasagna because of its layers.
Instead of using lasagna noodles, we use fried sweet plantains. The meat is spiced ground beef or as we call it picadillo.…
Added by Lichiana Amigo on September 5, 2011 at 7:30pm — No Comments
Nothing says Puerto Rican food like this Boricua-style blend of velvety tomatoes, citrusy capers, and tangy olives.
Like so many Puerto Rican dishes, the roots of Mojo Isleño, or Island Sauce, are dug deep in the gastronomic history of the…
Added by Carolyn Swaney on May 31, 2011 at 12:30pm — No Comments
Added by Hispanic Kitchen on May 1, 2011 at 10:30am — No Comments
Well, you know what they say. That statement is definitely accurate when it refers to plantains. Yes, you heard me right. Plantains. More specifically, ripe plantains. The darker the skin on the plantain, the sweeter it will be.
Here at Hispanic Kitchen of course we're especially fond of the humble, versatile and yes, yummy plantain.
This popular banana in Latin American, Caribbean, and Asian…
Wow. That's basically it. Mofongo relleno, or stuffed mofongo is quite possibly the best dish that I've ever made.
On the seventh day of my ten day trip to San Juan, I FINALLY had stuffed mofongo at an excellent grill called El Asador near San Juan's SOFO (south of Fortaleza) district. Known for it's phenomenal restaurants, El Asador, though it's not one of the heavy hitter restaurants, was a…Continue
The following recipe I received today from New York celebrity chef Elsie Ramos. She just got married and honeymooned in Punta Cana, Dominican Republic. Elsie, we at Hispanic Kitchen wish you well as you start your new life!
4 to 6 ripe plantains (yellow with minimum black spots)
1½ pounds of lean ground beef
1 tablespoon of sofrito
Added by Jorge on April 9, 2010 at 7:00pm — No Comments