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Hispanic Kitchen's Posts Tagged 'puerto rico' (8)

Sandwich Jíbaro (Puerto Rican Sandwich)

Recipe and photo courtesy of La Cocina Puertorriqueña (http://lacocinapuertorriquena.com)

Ingredients:

1 cup vegetable oil for frying

1 medium…

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Added by Hispanic Kitchen on July 27, 2011 at 11:00am — 7 Comments

Bacalaítos (Salt Cod Fritters)

The following recipe is by noted Puerto Rican Chef Wilo Benet and author of "Puerto Rico True Flavors", which features more than 100 recipes, exceptional photography and takes readers on an island culinary journey. The book is available on…

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Added by Hispanic Kitchen on May 25, 2011 at 12:00pm — No Comments

Plantain Mofongo with Shrimp

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Added by Hispanic Kitchen on May 13, 2011 at 10:30am — No Comments

Pastelón Puertorriqueño (Puerto Rican Yellow Plantain and Meat Casserole)

Photo courtesy of our friends at DominicanCooking.com

Yields 12 servings

…

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Added by Hispanic Kitchen on May 1, 2011 at 10:30am — No Comments

Tembleque (Coconut Pudding)

Tembleque (Coconut Pudding) by Chef Wilo Benet

Serves 10 to 12

Ingredients:

2…

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Added by Hispanic Kitchen on April 27, 2011 at 5:00pm — No Comments

Queso Blanco: Make Your Own (It's Easy!)

By Rose Y. Colón

Oh, queso blanco — why are you so irresistibly rich, creamy yet perfectly crumbly?

Queso blanco, otherwise known as white cheese, is a fresh cheese commonly enjoyed in Latin…

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Added by Hispanic Kitchen on March 29, 2011 at 4:00pm — 4 Comments

Plantains: The Green and the Ripe

Text courtesy of our friends at ElBoricua.com. Reprinted with permission.

The wonderful thing about plátanos (plantains) is that they truly are a versatile food. As a plátano ripens, its high starch content changes to sugar. Plátanos are good at any stage; it just depends on what you want to make. Plátanos are a relative of the banana, but are bigger, less sweet and need to be cooked… Continue

Added by Hispanic Kitchen on February 11, 2011 at 11:30am — 1 Comment

Tembleque

Tembleque means "to quiver, or shake". And that's just what this gelatinous dessert does when cold. It's a traditional dessert from Puerto Rico based on coconut. The recipe and photo are courtesy of our friend and chef Cielito Rosado.

Yields 8 Servings

Prep. 10 Mins. Cooking 20 Min.…

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Added by Hispanic Kitchen on August 7, 2010 at 11:00am — 2 Comments