Ensalada De Bacalao

Ingredients

• 1 lb boned salted cod fish
• 4 white potatoes
• 1 large red Onion (peeled and sliced into rings)
• 3 hard boiled eggs (shelled cooled and sliced)
• 3 tomatoes ( cut in dices )
• 1/2 cup olive oil
• 1/2 cup Spanish olives
• 2 to 3 cloves of garlic finely crushes
• 1 tbsp of white vinegar
• 1 small jar of red pimientos

Directions

1. Rinse codfish under cold running water and allow to soak over night.
2. The next day drain & replace with clean water. Change the water twice to remove the excess salt from the fish.
3. Boil the fish at low heat, simmer for about 1 hour until the fish is tender & flaky. Remove from heat, with a fork break the fish into bite size,set aside and allow to cool.
4. Boil the potatoes (do not overcook) , cool & cut in large cubes.Rub mashed garlic in a large salad bowl, cover all sides.
5. Place the fish in the salad bowl as the first layer. Add the other ingredients except for the olive oil, vinegar & hard boiled eggs.
6. Make other layers with the codfish and all the ingredients until all is used up.
7. Combine vinegar & olive and drizzle over the salad. Toss until all ingredients are well coated with the dressing.
8. Add sliced boiled eggs, & garnish with red pimientos.

Arroz Con Pollo (Stewed Chicken Rice)

Ingredients

• 3 lbs of chicken cut up washed and patted dry
• 2 tbsp of adobo seasoning
• 2 tbsp of olive oil
• 3 tbsp of sofrito
• 1 can of tomato sauce
• Salt and pepper to taste
• 4 cups of white long grain rice
• 5 cups of chicken broth.

Directions

1. Marinade chicken with adobo, and refrigerate at least 4 hours. In a large skillet, add olive oil bring up to heat.
2. Add Chicken ,fry until they turn brown Remove all the excess oil leaving only about 3 tbsp Add sofrito, stir, cover the chicken with the mixture & cook for 10 minutes.
3. Add the tomato sauce, again cover the chicken with the sauce, stir & cook for 10 minutes Cook the chicken at medium heat for about 15 minutes When chicken is cooked & tender, add the rice, & broth, stir altogether.
4. Cover the pot, cook the rice in the chicken mixture at low heat for about 35 minutes.

Steak Kabobs

Ingredients

• 1 cup onion chopped
• 1/2 cup vegetable oil
• 1 tbsp worcestershire sauce
• 1/4 cup soy sauce
• 1 tsp prepared mustard
• 1/4 cup lemon juice
• 1 lb sirloin steak, cut into 2" cubes
• 1 large green pepper, cut into 1" cubes
• 2 medium tomatoes, quartered
• 2 medium onions, quartered

Directions

1. Saute onion in oil, remove from heat.
2. Stir in worcestershire sauce, soy sauce, mustard, lemon juice Place the meat, green pepper, tomatoes, & onions in a large bowl.
3. Pour in the onion and sauce mixture to the vegetables. Cover, marinade overnight in refrigerator.
4. Remove meat & vegetables from marinade and set the marinade a side.
5. Alternate meat & vegetables on skewers Grill over medium coal heat for about 5 - 10 minutes on each side.
6. Brush frequently with reserved marinade.

Rum Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 6 Eggs
• 2 cups sifted unbleached flour
• 1 tsp of cinnamon
• 2 tsp of vanilla
• 1/8 tsp salt
• 1/4 cup Virgin Islands rum

Ingredients Rum Sauce

• 2 Tbs white corn syrup
• 1 1/2 cups sugar
• 1/4 cups water
• 1/2 cup Virgin Islands rum

Directions

1. Blend the butter and sugar into a cream.
2. Add eggs one at a time, beat well after each addition Add flour, salt, cinnamon, vanilla, Virgin Islands rum & blend well.
3. Bake in a greased loaf pan for 45 - 60 minutes at 300 degrees.

Directions Rum Sauce

1. Bring all the ingredients to a boil.
2. Remove from heat, add rum. Pour over cake while still warm.

Chicken Croquette

Ingredients

• 1 cup cooked chicken breast
• 1 tsp thyme
• 1 tbsp fresh parsley
• 2 eggs
• 2 cups bread crumbs
• 1 cup white sauce
• 1/4 cup cooking oil
• salt, black, and hot pepper to taste

Directions

1. Combine chicken, thyme, parsley, salt and pepper. Add wine sauce but keep mixture firm.
2. Set aside in refrigerator for 1 hr.
3. Form mixture into patties and coat with flour.
4. Dip in eggs then bread crumbs.
5. Fry in oil pan until both sides are golden brown.

Cassava Pone

Ingredients

• 2 cups grated cassava (yuca)
• 1 cup grated coconut, fresh or dried, unsweetened
• 1 cup granulated sugar
• 1 tsp ground cinnamon
• 4 tbsp butter, melted
• 1/2 cup evaporated milk
• 1 tsp vanilla extract

Directions

1. In a large bowl combine all ingredients. Transfer to a greased 8 inch square baking dish in a 350 degree F over until brown and firm to the touch.
2. Cut into small squares and serve.

Callaloo

Ingredients

• 1 dozen dasheen leaves
• 8 ochroes
• 1/2 cup of finely chopped onion
• 1/2 kilo of salt meat or pork. (1/4 pound)
• 2 crabs or crab meat.
• 1 tbsp of butter
• Chives, salt and pepper
• 1/4 tsp of Angostura aromatic bitters
• 1.8 liters of water. (2 quarts)
• 1 whole hot green pepper

Directions

1. Strip stalks and mid ribs from dasheen leaves, wash, roll them and cut into fine shreds. Clean crabs.
2. Combine chopped ochroes, dasheen, and onion in large saucepan, add 1 cup of water and simmer one hour.
3. In a separate pot, boil the salt meat to remove excess salt. Then, add to the main pot the salt meat, whole green pepper, 1.8 liters of water. Simmer 1/2 hour.

Baked Custard

Ingredients

• 1 tin of condensed milk
• 3/4 cup of evaporated milk
• 3 eggs
• 1 tsp of sugar
• 1 tsp vanilla
• 1 tsp of grated ginger

Directions

1. Beat eggs and combine all ingredients together in a bowl.
2. Mix together. Pour in a round glass dish.
3. Bake at 350 F for about 40 minutes or until inserted knife comes out clean. Cut into slices and serve. Enjoy!

Accras

Ingredients

• 2 cups flour
• 2 tsp baking powder
• 1 tsp sugar
• 1/2 lb chopped shrimp
• 2 scallions chopped
• 1/4 cup green pepper chopped
• 1 small onions chopped
• 4 cloves garlic
• 1 tsp thyme
• 1 tsp parsley
• water
• 1 scotch bonnet or hot pepper
• salt and black pepper to taste

Directions

1. Combine green pepper, scallions, onions, scotch bonnet, in bowl.
2. Add remaining ingredients except water and mix thoroughly. Beat mixture until is smooth.
3. Drop by spoonfuls into hot oil and fry until both sides are brown in a pan or deep fryer.

Antillean Appelkoek

Ingredients

• 2 Medium Apples
• 1 1/2 cups of flour
• 3 1/2 tsp baking powder
• 1 Egg, well beaten
• 6 tbsp granulated sugar
• 1/4 cup margarine or butter
• 3/4 cup milk
• 1/2 tsp ground cinnamon
• 1/2 tsp salt

Directions

1. Peel and cut Apples into eighths (wedges). Sift together flour, baking powder & salt with 4 tbsp of the Sugar.
2. Slowly combine the butter, egg, milk & add to flour mixture. Pour mixture into a greased 8 inch square cake pan.
3. Press Apple wedges partly into batter. Combine remaining 2 tbsp Sugar and cinnamon, sprinkle over Apple. Bake at 425 degree for 25 to 30 minutes.

Antillean Fritters

Ingredients

• 1 envelope dry yeast
• 1/2 cup warm water
• 3 tbsp of sugar
• 4 cups flour
• 2 well beaten eggs
• 1/2 cups warm water
• 2 cups seedless raisins
• 3 apples, peeled and diced
• 1/2 tsp vanilla
• 1 tsp salt
• 1 cup of confectioner's sugar

Directions

1. Put yeast and 3 tbsp of sugar in warm water and soak 10 minutes.
2. Mix together yeast mixture, eggs, water, vanilla and salt, and add to flour slowly. Add fruit, let rise 1 1/2 hours. Drop in hot frying oil, dust with confectioners' Sugar.

Curried Fish Steaks

Ingredients

• 1 tbsp of lime juice
• 1 1/2 of a green mango cut in small cubes
• 3 tbsp of oil
• 1 cup of coconut milk
• 2 tbsp chopped Onion
• 1 chopped clove of garlic
• 2 tbsp curry powder
• 1 tbsp of lemon & pepper seasoning salt
• 1 1/2 lb fish steaks

Directions

1. Sprinkle the lemon and pepper seasoning salt on both sides of the fish steaks.
2. Lightly fry the onion & garlic in the 3 tbsp of oil Add the curry powder, stir & cook for 3 minutes. Add the coconut milk, lime juice, the mango, & cook until thick.
3. Add in fish and cook gently until tender. Do not stir fish, move the pan gently backward & forward to prevent it from sticking to the bottom of the pan.

Chicken Souse

Ingredients

• 1-3 lb cut up broiler fryer Chicken
• Dash of hot pepper sauce
• 1 quart water
• 1/4 cup of fresh lemon juice
• 1 Celery rib, cut up
• 1 Medium Onion, cut up
• 1 Small red of green bell pepper, cut into thin strips
• 3 Potatoes, peeled and cubed salt and pepper to taste

Directions

1. Clean chicken with water. Put chicken in a pan.
2. Cover with water and remaining ingredients. Boil chicken with all ingredients at medium heat, cover and reduce heat.
3. Simmer at low heat for 1 hour or until chicken is done. Serve with additional lemon juice and red or green pepper.

Grilled Tuna Steaks

Ingredients

• 4 Tuna steaks
• 2 tbsp low sodium soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp sugar
• 1 tsp Dijon mustard
• 1 tbsp vegetable oil

Directions

1. Place tuna in dish in a single layer. In a small bowl, whisk together the soy sauce, Worcestershire sauce, mustard & sugar Pour marinade over tuna, turn steaks until well-coated on each side.
2. Cover, let stand in refrigerate for at least 30 minutes up to 2 hours.
3. Heat the grill. Remove tuna and reserve marinade for basting. Grill tuna for about 5-10 on each side and basting often with reserved marinade.

Curry Chicken Salad

Ingredients

• 4 Cooked skinless, boneless chicken halves
• 1/2 Cup low-fat mayonnaise
• 1 Tsp curry powder
• 1/4 Tsp fresh ground pepper
• 1/4 Cup celery, chopped
• 1/2 Cup chopped red pepper
• 1 Cup peeled & chopped apple
• 1/2 Cup seedless grapes
• 1/4 Cup roasted almonds

Directions

1. In a medium bowl, chop chicken, combine with mayonnaise, curry, & pepper.
2. Add apple, grapes, almonds, celery & bell pepper.
3. Mix well until well coated.

Flying Fish

Ingredients

• 1 lb fillet flying fish
• 2 eggs beaten
• Lime or lemon juice
• 1 tsp thyme
• 1 tbsp onion powder
• 1 tbsp garlic powder
• bread crumbs
• flour
• Salt, black pepper, and hot pepper to taste

Directions

1. Clean fish with lemon or lime juice then rinse with water.
2. Season the fish with thyme, onion and garlic powder, salt, black and hot pepper. Set aside for at least an hour in the fridge.
3. Coat the fish in flour then dip in beaten egg and coat with bread crumbs.
4. Fry in hot oil for about 3-5 minutes on each side then drain on a paper towel.
5. Serve with cou cou.

Chicken Creole

Ingredients

• 2 Medium cooked chicken breast halves cut into 1-inch strips or cubes
• 1/2 medium onion, chopped
• 1 tbsp vegetable oil
• 2 Cloves garlic, minced
• 1 14-oz. can tomatoes, diced or chopped
• 1 Cup chili sauce
• 1 1/2 cups (2 medium) green pepper, chopped
• 1/2 Cup celery, chopped
• 1 tsp Dried basil, crushed
• 1 tbsp Chopped fresh parsley or 1 tsp dried parsley
• 1/4 tsp Crushed red pepper

Directions

1. Using a deep skillet, sauté onion , celery, green pepper & garlic in vegetable oil for about 5 minutes.
2. Add the chicken & the remaining ingredients to skillet. Bring to a boil. Reduce heat, simmer and cover for 10 minutes.

Cuban Fried Chicken (Pollo Frito)

Ingredients

• 1 whole chicken
• 5-6 garlic cloves, crushed
• 1/2 tsp ground oregano
• 1 onion cut in slices
• 1/4 cup sour orange juice
• 1 tbsp dry white wine
• olive oil
• 1/2 tbsp pepper
• salt to taste
• 2 tbsp Adobo seasoning
• Fresh parsley
• juice from 1 lime

Directions

1. Use a sharp knife and separate chicken by parts. Remove excess fat and skin.
2. Clean with lemon juice and rinse off with hot water. Combine garlic, oregano, onion, orange juice, wine, adobo and salt. Pour mixture over chicken.
3. Cover and marinade in the refrigerator overnight or 3-4 hours
   5. Remove chicken pieces from marinade and cook in heated skillet or pan until they are golden brown.
4. Remove garlic and onion from marinade and sauté them in a seperate pan. Place garlic and onion over chicken and add fresh parsley.

Mojo Chicken Wings

Ingredients

• 1 lb drumsticks
• 1/2 cup Mojo Sauce
• 1 tbsp of garlic salt
• salt to taste
• black pepper to taste

Directions

1. Pour mojo sauce over wings and marinate in the refrigerator for at least 4 hours.
2. Drain excess sauce and add garlic salt, salt and pepper.
3. Broil in the oven for 20-25 minutes.

Ajiaca

Ingredients

• 8 oz tasajo (cured dry beef), cut into cubes and soaked overnight
• 8 oz pork stew meat cut into cubes
• 1 ear fresh corn
• 1 green plantain
• 8 oz cassava
• 8 oz malanga (a root similar to potato)
• 8 oz sweet yam
• 1/2 cup crushed tomatoes
• 8 cups chicken stock
• 8 cups pork bone stock
• 2 bay leaves
• Pinch cumin
• 8 oz pumpkin
• 1 yellow plantain
• Pinch white pepper
• Salt, to taste

Directions

1. Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender.
2. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
3. In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin.
4. Cook for approximately 30 minutes and add the pumpkin and yellow plantain.
5. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.

Recipe of Vinagrete-Brazilian vinaigrette or pico de gallo

REGION: Rio de Janeiro
Brazilian version of pico de gallo. Instead of jalapeno, it has green and red peppers.
INGREDIENTS:
Note: all diced ingredients = ¼ inch 1 cup of diced green and red bell peppers. ½ cup diced onions 1 cup diced ripe tomatoes. ¼ cup white wine vinegar. 2 tbs of olive oil
PREPARE:
In a bowl, mix green and red peppers, onions, tomatoes, vinegar and olive oil. Hint: add salt to the salsa right before serving it. Salt dehydrates the tomatoes in the mixture if let for long time.
SERVE:
Brazilian Vinaigrette Salsa is great with Brazilian Barbecues or on top of any meat, fish and sausage. SERVING SIZE: 8 portions.

Recipe of Angu Mineiro-Cornmeal porridge

REGION: Minas Gerais
Angú is a type of corn porridge or polenta from the Southeast region. You can prepare Angú either with a paste consistency (how I like it) or cook it a little more and pour in a fluted tube pan to make it pudding like consistency. The traditional Angú of Minas Gerais has no seasoning, just water and corn meal. But I prefer Angú with a little salt to taste. So we add a cube of beef bouillon in the angú we prepare.
INGREDIENTS:
2 cups fine cornmeal (stone ground) 5 cups water 1 cube beef bouillon 2 tbs oil
PREPARE:
Whisk together cornmeal and 1 cup cool tap water. Set aside. Bring 4 cups of water to full boil in a saucepan, add oil and beef bouillon. Pour the cornmeal batter into boiling water and stir until thickened, about 50 minutes. Stir with a wood spoon. If you stop stirring the angu create hot bubble splashes that can burn you. Cook less time if you’d like a past consistency angu and serve hot. If you’d like a shaped angu, cook the whole 50 minutes and pour in a bundt or fluted tube pan. Wait angu to cool before releasing in a serving plate.
SERVE:
You can cover the angu with a meat sauce or serve with chicken like on the photo above.

Recipe of Coxinha-Coxinha, deep fried chicken filled dough.

INGREDIENTS:
3 boneless chicken breast ½ chopped onion 2 chopped cloves of garlic 6 tablespoon margarine 2 cubes beef bouillon salt ground pepper 3 cups all-purpose flour 1 (8oz) cream cheese 2 eggs Bread crumb
PREPARE:
Combine chicken breast, chopped onion, garlic, beef bouillon, salt, ground pepper, margarine and 3 cups of water in a pressure cooker. Place the pressure cooker in medium-heat. Chicken is ready 10 minutes after the regulator starts to blow steam. (If you don’t have a pressure cooker, cut chicken breast into 2-inch cubes and cook with the same ingredients in a saucepan over medium-heat for about 30 minutes or until done.) Remove chicken breast from broth. Finely chop chicken breast to make the coxinha filling. You can increment the filling with parsley, green onions. But do not add liquids to the filling. Bring exactly 3 cups of the remaining broth to boil. Add the 3 cups of flour into the boiling water and stir vigorously with a wood spoon for about 1 minute until it become dough. Take dough out of pan. When warm, knead dough until it becomes smooth and dissolve the flour lumps (about 10 minutes). Flatten dough with a rolling pin to about ¼-inch thick and cut medium size circles with a biscuit cutter. Place the dough in your palm, place a small cube of cream cheese and a teaspoon of chicken filling previously prepared. Dose the ingredients according to the size of the dough circle you cut so that you can close the dough with the filling inside. Knead scraps and re roll, repeat cutting circles until all dough is used. Fold and close the dough in a shape of a drum stick (a little chicken drum stick in Portuguese translate to "coxinha"). Grease hands if necessary. Baste the filled dough with egg whites and roll them over breadcrumb. Deep-fry the snacks 350 °F for about 8 minutes or until golden brown.
SERVE:
Place in baking cups and serve with guaraná. SERVING SIZE: 60 bite size coxinhas or 30 mediums. .

Recipe of Feijoada-Black beans and pork stew

The slaves in the colonial Brazil created the "Feijoada". They started cooking the pork meats that Farmland owners discarded such as ear, tails, feet in a big pot with black beans. This dish became traditional all over the country. Since then, the dish was incremented with pork sirloin and sausages that transformed the menu in a famous entrée that everybody who visit Brazil have to taste.  The following recipe is an easy-to-do version of Feijoada made only with pork tenderloin and sausages. This recipe is preferred for busy people that  don't want to handle the salted pork ears,  tails and feet found in the complete Feijoada.
INGREDIENTS:
1 lb of varied pork sausages (prefer smoked sausages) 1 lb of pork tenderloin some slices of bacon 1 can of black beans (15.5Oz) 2 tbs vegetable oil salt, garlic, chopped onions and bay leaves (bay leaves give a special taste to feijoada)
PREPARE:
Feijoada is made with black beans and pork meats. You can use a can of beans already cooked Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves. Cook for about 15 minutes in med heat and set aside. In a separated panfry, cook cubes of pork tenderloin and slices of bacon with salt, garlic. Add all the sausages sliced and stir medium-heat until dry all the water. Add the cooked meat to the pan with the black beans and your feijoada is ready! Cook your feijoada more 10 minutes to meat soak in the black beans. You can add some pepper sauce to your feijoada at this point. Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and add to the feijoada.
SERVE:
Before serving the "Feijoada", you can serve a caipirinha as an appetizer. Feijoada is a main dish frequently served with white rice, collard greens and seasoned manioc flour (farofa). To follow the "Feijoada", we serve orange segments as a dessert. SERVING SIZE: 6 portions.

Recipe of Picanha-Cap of top sirloin barbecue

Picanha is a tender beef well appreciated all over Brazil for grilling. It has a layer of fat, which should be removed only after grilling. You can find picanha in most European countries by the name of cap of rump, also called Tri-Tip.  In USA, you also can taste picanha, which is one of the best cuts of beef. But you have to ask the butcher in your favorite grocery store to cut it for you. Just tell the butcher you want the cap of the top sirloin. It should looks like the photo below and weighs between 2 to 5 pounds the entire piece.

INGREDIENTS:
one entire piece of picanha rock salt garlic paste
PREPARE:
Cut the picanha into 2 inch-thick beefs Leave the fat layer on it (just remove after grilling) Rub the rock salt on the meat alone or with garlic paste Arrange the meat in skewers or directly over the grill Cook the meat to your preference. In the Brazilian way, you can slice the outer layers and keep the rarer meat in the grill for more cooking.
SERVE:
Serve with white rice, vinaigrette, or your preferred sauce.