No more soda…INFUSED WATERS FOR ALL!!


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PINEAPPLE AND MINT

  • 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!

 

BLACKBERRY AND LIME

  • 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

Directions:
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.

 

MINT, LEMON AND LIME

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

 

Los Tres Golpes or “The Three Strikes”


Mini Tres Golpes or the Three Strikes

Mangú is a Dominican dish I grew up eating, is made  of mashed green plantains or platanos verdes. We peeled them first, cut and boiled in salt, when soft we mashed them with butter or oil and a secret to keep it soft for hours is to add cold water, yes, cold water.

More many peeling a green plantain is a pain and like my mom would said they will do it the lazy way which is boiling it first, shocking it and then peeling. But peeling a plantain is not that difficult all you need is to practice ones you are able to separate the peal without lifting any of the fruit is a sign that you have what it takes to cook. First cut the ends, use the point of sharp knife to cut across the ridges of the plantain lift the peel from the cut ridges, using the knife only to help lift. Be careful not to cut the ridges too deep, or you risk cutting off the plantain.

Ingredients:

4 Plantains
1/4 cup of olive oil
2 tablespoons butter (may use a butter substitute like margarine)
1/2 cup Cold water (DO NOT SUBSTITUTE WITH HOT WATER)
1 tsp Salt

Boil plantain in water with pinch of salt to taste cook until soft to mash

Add butter, cup of cold water, and the oil when you are done mashing it

Slice onion medium size add vinegar and a pinch salt let it sit for 5 min in warm oil

Remember to pill the plantain before boiling it.

For the presentation boil 4 eggs, cut them in half, remove the egg yolks and fill it with mangu. Ones you fried Queso de Freir and/or Salami cut them in small pieces and placed them on top the mash plantains.

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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Ingredients

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

Preparation:

  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
Enjoy!!!!!