• 4 pineapple slices
  • 2 sprigs of mint
  • 1 quart of water and Ice

Chill for a stronger flavor, PLEASE try to buy a sweet pineapple, smell the bottom of it, it works!



  • 1 box of blackberries
  • 5 fresh mint leaves
  • 2 sliced limes
  • If you would like it a little sweeter add 2 oz of simple sirup
  • crushed ice
  • pitcher of water

In a pitcher, muddle (or smoosh with the back of a spoon) the blackberries and mint until they make a delicious minty-berry mush. Add some blackberries, sliced limes, fill with water and let sit in the fridge for a few hours. Stir occasionally.



  • Lemon zest
  • 1 Lime
  • 2 Lemons
  • 3-4 large mint sprigs
  • 1 quart of water and ice
  • Works well with iced tea too!


Grilled Rib-eye Steak

photoThe rib eye steak can be grilled, pan-fried, broiled, or braised for increased tenderness. It is my favorite cut of meat of course topped with Chimichurri sauce. Yum

Simply add salt and pepper to your steak

Dry to paper towel

Coat the steak well with canola oil

Preheat the grill with high, direct heat

Place steak on the hot grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

When the steak has cooked to your preferred level of doneness, remove from the grill and let it rest for 10 minutes

Add your chimichurri sauce enjoy!

Eggplant Tapenade

For my vegetarian friends here is a recipe I love especially in this time of year, only because I can find beautiful tomatoes and big and healthy eggplants. This is my “Montadito de Berenjena” or Eggplant  Tapenade.

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1 eggplant

2-3 tbs olive oil

1 tomato

Half cup freshly grated Parmesan cheese

4 tbs light mayonnaise

1 spoon crushed garlic

Fresh Dill

1 Lime

Salt and pepper


  1. Slice eggplants, toss with olive oil, salt and pepper.
  2. Grill the eggplant for 5 minutes until is cooked.
  3. Prepare the mix, add your mayonnaise, cheese, garlic, pepper and half of the lime.
  4. Plate the eggplant slices on a plate, top each one with a slice of tomato and add a spoon of the mayonnaise mixture.
  5. Garnish each appetizer with your fresh dill and serve warm or cold.

Vegetarian Appetizer

Ekimalitos or Sweet Cream Ice Cream

sweet cream

One day I went to Michaels Arts and Crafts store and something caught my attention, a pack of pretzel bag. I looked at it and it reminded me of ice cream bags from the corner house back in the Dominican Republic.

One ingredient I like to use in ice cream is Batata or sweet potatoes. I cut the batata into small pieces and let it boil with milk and the rest of the ingredients. Something I always do is leave a few small pieces and pack them along with the liquid so you can bite into it, it’s a sweet surprise for the kids or friends!

Tools you’ll need are the bags, a funnel and a tea infuser (I use the infuser because it is much easier to remove)

Ingredients:1 can of Cream of Coconut1 Can of Evaporated Milk6 cups whole milk1 tablespoon vanilla (for me the best is the concentrated form Dominican Republic but you can use what you have at home or order it at Mimi’s Fusion of Flavors)2 Cinnamon Sticks10 Whole ClovesBlack or Organic Sugar as it is called here- to taste!* You have the control to add more or less sugar.

Whenever you’re preparing something with milk try to keep the temperature between medium low  hehehehe Believe me I know why!
First boil your milk milk with cinnamon and all cloves, when it starts boiling add the evaporated milk and the coconut cream. Bring to a boil, let it simmer for 15 minutes. Now you can add the remaining ingredients and boil for 10 more minutes, remove and let the temperature down to room temperature.
After many mistakes I discovered that using a jar it is the easiest way to pack our home made ice creams or ekimalitos.
Now we should insert the funnel inside the bag to prevent leakage
Warning, do not overdue it, just fill out half of the bag or 3/4 of it it will be much easier to tie the bag

Dominican Tostones

Tostones Tostones for Latin Americans is what french fries is to Americans!

Tostones are sliced plantains that are fried twice like french fries and served with salt, ketchup or any dipping sauce, you name it and you can use it.

In Haiti they call them banan peze, and in Venezuela there is a dish known as Patacones— is a sandwich that dispenses with bread entirely, in its place is green plantain that’s been sliced lengthwise, fried, pressed flat and fried again. Still warm, the golden discs embrace shredded beef, roast pork, chorizo, chicken or cheese.. Some West African countries also serve Tostones under the name plantain crisps. The technique for cooking them is the name no matter what the name or the dish is.

To make tostones, an unripe plantain is peeled, then sliced. The slices can be short, 1 inch thick, or they can be sliced diagonally or length-wise. Then the slices are dropped into canola oil for 4 minutes.

Once they are fried once on each side, they are removed from the oil and pounded flat. This can be done with any kitchen utensil, but it is common to find a tostonera, which is a utensil specifically designed for tostones. This step can also be performed with a glass or small plate. They should be flattened until they are about 1/3 inch high similar to the picture above.

After they are pounded flat, they are fried once again on each side until they are golden brown. The slices are then removed from the oil, drained and served with a little bit of salt. My favorite way is to make a sandwich with two pieces of tostones and Dominican fried salami in the middle. There is no wrong way is what your heart desires, and that’s why I love making tostones, why don’t you try to make them too and share your experience with us!