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Posts tagged ‘salsa’

Spicy Coconut Shrimp with a sweet and zesty mango marmalade dipping sauce

Coconut shrimp a very versatile dish that can be served as an entreė or appetizer. Our version has a spicy kick and we serve it as an Hors D’oeuvres with a  sweet and zesty mango marmalade dipping sauce.

Total time – 30 min.

Yields – 1 party tray for 8-12 people.

Serving suggestion – as an Hors D’oeuvres

Ingredients

  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 1/4 to 1/2 teaspoon ground red pepper (adjust heat to taste)
  • 2 cups flaked coconut
  • 24 large shrimps
  • 3 cups oil for frying

Procedure

In medium bowl, combine egg, 1/2 cup flour, beer, ground red pepper and baking powder. Place 1/4 cup flour and coconut in two separate bowls.    

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Sweet and Zesty Mango Marmalade Dipping Sauce

  • 2 tbsp. mango marmalade (if not available, may be replaced with peach)
  • 2 tsp. Dijon mustard
  • 2 tbsp. orange juice
  • 1/2 cup of honey
  • 3 tbsp prepared white horseradish

Combine all ingredients until well blended. Chill until ready to serve.

Buen Provecho!

For other party trays ideas visit us at www.piscolabiscatering.com

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Platanutres con Mojito Isleño

Want to skip the traditional chips and salsa? Then you have to try this.

Platanutres (plantain chips) are a popular snack in Puerto Rico. They are known as mariquitas in Cuba, trompetas in the Dominican Republic, and chicharitos de plátano verde in Costa Rica. Versions also exist in India, where the chips are often cooked in coconut oil, and Southeast Asia, where it is common to rub them with turmeric and salt before frying.

Not to be confused with the popular rum cocktail, Mojito Isleño is a Puerto Rican sauce normally used as a topping for seafood dishes; specially grilled or fried fish such as the Red Snapper. It is also used as a side dipping sauce for tostones and platanutres. This sauce was originated in the southern town of Salinas which is known  as “La Cuna del Mojito Isleño” (the cradle of the islander dip).

There are hundreds of different recipes; however, the basic ingredients are the same. The main difference you will find it’s in the level of heat. Some people make it spicy, others don’t. Either way, it’s very tasty and very versatile. You can prepare it overnight and keep in the refrigerator for a couple of days.

Total time – 25 min

Yields – plenty of chips…

Ingredients

  • 4 green plantains
  • ½ cup olive oil
  • 2 medium-large green bell peppers, seeded, trimmed and chopped
  • 2 medium onions, chopped
  • 8 teaspoons crushed garlic
  • 1 medium bunch cilantro, washed and chopped
  • Salt and pepper to taste
  • 2 cups canned tomato sauce
  • Hot sauce of your choice to taste, optional
  • ½ cup chopped pimento-stuffed green olives.

Procedure

For the Mojito Isleño

Heat pan over medium heat, pour in oil and sauté bell pepper and onion until they begin to soften.

Add garlic and cilantro, salt and pepper. Cook five minutes over low heat.

Add tomato sauce and simmer for about 10 minutes.

Add hot sauce, if desired.

Before removing from heat, add olives. Cool and refrigerate.

Serve in bowl

For the Platanutres

Trim off both ends from each of the plantains with a sharp knife, then make a few slits through the skin the length of each plantain. Push your thumb between the skin and the flesh and pry skin away from flesh. It will come off in pieces, like bark from a tree. Trim off any woody fiber stuck to plantains. Slice plantains crosswise into thin rounds.

Pour oil into a large heavy skillet to a depth of 1/2”, then heat to 350° on a candy thermometer over medium-high heat. Add plantain slices a few at a time to the oil to prevent them from sticking to one another, and fry them in batches until lightly golden and crisp, about 3 minutes.

Transfer plantain chips with a slotted spoon to paper towels to drain. Season to taste with salt while still hot and serve them in a chip bowl next to the Mojito Isleño.

Buen Provecho!

For great party trays and dinner packages ideas visit us at www.piscolabiscatering.com

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Spring time cocktails

Backyard entertaining season is just around the corner. Margaritas it’s probably the first cocktail that comes to mind to go along with your backyard cookout. However, if you want to try something different this season, here are a couple of spring time pitcher size cocktails that will keep your crowd entertained.

Watermelon and Raspberry Punch

Note: Can be made ahead and can be refrigerated overnight.

  • 1 1/2 cups fresh raspberries
  • 3 sprigs fresh mint leaves
  • 1 seeded, cubed watermelon
  • 1 cup strawberry margarita mix
  • 1 cup coconut-flavored rum
  • 2 cups ice cubes
  • 8 mint sprigs to garnish

Puree raspberries and mint leaves in a blender until smooth. Strain into a serving pitcher. Puree the cubed watermelon until smooth, and strain the juice into the serving pitcher. Stir in the margarita mix, coconut rum, and ice cubes. Garnish each glass with mint sprigs.

Puerto Rican Rum Punch

Note: Can be made ahead and can be refrigerated overnight.

  • 2/3 cup fresh lime juice
  • 1/3 cup superfine sugar
  • 1 cup gold rum (8 ounces)
  • 1/4 cup orange liqueur (2 ounces)
  • 1/4 cup Grenadine (2 ounces)
  • One 750-ml bottle sparkling wine, such as Spanish cava, chilled
  • Fresh pineapple chunks, for garnish

In a large pitcher, combine the lime juice and sugar and stir briskly until the sugar is dissolved. Add the rum, orange liqueur and grenadine and chill the rum mixture for about 1 hour. Just before serving, add the sparkling wine and pineapple chunks and serve in punch glasses.

Caribbean Lemonade

  • 2 cups fresh lemon juice
  • 2/3 cup superfine sugar
  • 4 cups dry red wine
  • 1 lemon, thinly sliced into rounds and seeded

In a large pitcher, combine the lemon juice and sugar and stir until the sugar is dissolved. Add the wine and chill for about 1 hour. Add the lemon slices and serve in punch glasses.

Caribbean Rum Zing

  • 1 1/2 cups fresh orange juice
  • 1 1/2 cups guava nectar
  • 1 cup amber rum, such as Mount Gay
  • 2 cups ice cubes
  • 1 1/2 cups cold ginger ale
  • Splash of grenadine
  • Freshly grated nutmeg

In a large pitcher, combine the orange juice with the guava nectar and rum. Add the ice and stir until cold; add the ginger ale. Pour into cocktail glasses, add the grenadine and nutmeg, and serve

Watermelon Sangria

Note: Can be made ahead and can be refrigerated overnight.

  • 12 cups cubed watermelon
  • 1 (750 ml) bottle dry white wine
  • 1 cup vodka
  • 1/2 cup triple sec
  • 1/2 cup simple syrup
  • 3 cups cubed seeded watermelon
  • 1 medium lime, quartered
  • 1 orange, cut into wedges
  • 1 cup fresh blueberries

Place 9 cups of watermelon cubes in a blender; blend on high until very smooth.  Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.

Buen provecho!

For great backyard party trays and dinner packages visit us at www.piscolabiscatering.com

Adobo-rubbed Pork Tenderloin with Mango Mojo

This is modern variation of the popular Cuban dish; Puerco Adobado (adobo-rubbed) pork).

Total time – about 1 hr.

Yield – 6 servings

Serving suggestion –

Ingredients

  • 1/2 cup achiote oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • Juice of 2 limes
  • 1 teaspoon dried thyme
  • 6 sprigs cilantro, washed
  • 2 pork tenderloin, 12-14 ounces, trimmed

Procedure: To make marinade, place all ingredients (except pork) in a blender and pulse 3 times for 3 to 4 seconds. Place the tenderloin in a shallow pan, pour the marinade over it, and place in refrigerator for 3 hours or, better yet, 24 hours.

Mango Mojo

Ingredients:

  • 1 firm and ripe mango, skinned and diced
  • 3 tablespoons diced red onions
  • 1 teaspoon garlic, minced
  • 1/4 cup cilantro leaves, washed, picked, and roughly chopped
  • 1 jalapeño, seeded and diced very finely
  • 3 ounces mango juice
  • Juice of 4 limes
  • 1/4 cup olive oil

Preparation: In a bowl, mix all the mojo ingredients and let the flavors blend for about 1 hour.

Pre-heat the oven to 350°F. In a large skillet over high heat, heat 1 tablespoon of achiote oil. Add the tenderloin. Brown well on all sides, place the pan in the oven, and cook for 5 minutes more. Take the pan out of the oven and let the meat cool slightly before slicing. Serve with the mango mojo.

Buen provecho!

For great party trays and dinner packages ideas visit us at www.piscolabiscatering.com

Recipe of the day – Bacalao a la Vizcaina (Basque Style Codfish Stew)

Bacalao a la Vizcaina (Basque Style Codfish Stew) is a very popular Spanish dish known to every Latin American country. You will find hundreds of recipes for this dish as every country has their own version of it. The below is the Puerto Rican version. It is a relatively easy dish to prepare. In Puerto Rico is served year-round favorite but most popular during Lent. In Mexico is commonly served for Christmas or New Year’s Day.

Total time –  30 min prep; 45 min cook (after you have properly soaked the cod-fish in water several time to remove the salt; see below)

Yields – 8 servings

Serving suggestion – with white rice or any root vegetable such as yautia or yuca and your favorite side salad with avocado.

Ingredients

  • 1 pound salted cod-fish
  • 4 potatoes, sliced thick
  • 2 onions, sliced
  • 4 hard-boiled eggs, sliced
  • 2 teaspoons capers
  • 2 large cloves garlic, minced
  • 1/4 cup pitted green olives
  • 1 (4 ounce) jar roasted red bell peppers, drained
  • 1/2 cup golden raisins
  • 1 bay leaf
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup extra virgin olive oil
  • 1 cup water
  • 1/4 cup white wine

Procedure

Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.

Layer the half of each ingredient in the following order: potatoes, cod-fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.

Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Buen provecho!

For other great dinner and party tray ideas visit us at www.piscolabiscatering.com

Recipe of the day – Mango-Shrimp Salsa

Total time – About 1 hr. including refrigeration time.

Yield – 4 cups

Serving suggestion – as a side dish or topping for grilled fish or chicken..

Ingredients:

  • 2 firm, ripe mangoes, peeled, cut from pit, and cut into 1/2-inch dice
  • 1 small red onion, finely diced
  • 1/2 cup 1/4-inch diced cucumber
  • 1/2 cup 1/4-inch diced watermelon
  • 1 small jalapeño chile, stemmed, seeded, and minced
  • 1 cup cooked rock shrimp
  • 2 tbsp. freshly squeezed lime juice
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. minced fresh cilantro
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

Procedure

In large bowl combine all ingredients and mix together well. Cover and refrigerate at least 30 minutes or up to 24 hours

Buen provecho!

For other great dinner and party tray ideas visit us at www.piscolabiscatering.com

 

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