Texas and Tex-Mex cuisine
Big as Texas.  A state that is as large as all of New England, New york, Pennsylvania, Ohio, and Illinois combined, Texas has served under six flags and reflects a culture that includes cowboys, rodeos, and ten-gallon hats.  It is a region that bred a cuisine described as the only food that is truly native to the United States.  A cooking style that merges the Texas and Mexican cultures, Tex-Mex cooking was originally regarded as a poor man’s Mexican food based on corn, pinto beans, tomatoes, and chiles.  It was developed by people working with primitive kitchens and limited ingredients, and owes its appeal to the inventiveness of its creators, who were able to make their foods interesting by combining the same ingredients in different ways.  
From the famous “bowl of red” – Texas chili – to tacos, fajitas, and salsa, these flavorful introductions  influence the eating habits of not only Texans but also of all other Americans.

Chili
Servings: 4
Ingredients:

• 1 tbsp  Vegetable oil
• 1 1/2 lbs  Beef chuck, in 1/2-inch cubes
• 2 cups  Onions, 1/4 inch dice
• 2  Garlic cloves, minced
• 1/2 tsp  Oregano (dried)
• 1 tsp  Ground cumin
• 1 tbsp  Chili powder
• 3 cups  Tomatoes, peeled, seeded, 1/4 inch dice
• 1 cup  Beef stock, hot
• to taste  Salt and black pepper

Procedure:

1. Heat the oil and brown the meat.  (This step must be done in small batches.)  Remove meat and set aside.
2. Add the onions and garlic, and cook 4 minutes or until vegetables begin to brown.
3. Add the spices and cook 2 minutes.  Return the meat.
4. Add the tomatoes and stock; bring to a boil, then reduce to a simmer.  Simmer 1 hour.  Skim fat as it cooks out, adjust seasoning, and add more water if necessary.

Crab Empanadas with Green Chili Chutney
Servings: 4
Ingredients:

• 1 tbsp  Shortening or lard
• 1 cup  Masa harina
• 1 tbsp  All-purpose flour
• 1/2 cup  Chicken stock
• 1/4 tsp  Salt

For the Filling

• 2 tbsp  Vegetable oil
• 3/4 cup  Onion, 1/4 inch dice
• 1/2 cup Tomato, peeled, seeded, 1/4 inch dice
• 1  chile, seeded, finely dice
• 8 ounces  Crab meat (claw or body)
• several leaves  Epazote, chopped (optional)
• to taste  Salt and black pepper
• about 2 cups  Vegetable oil, for frying

Procedure:

1. Mix the lard, flour, and masa harina well.
2. Add the stock (may need a little more) and salt.  Knead until the dough is pliable and leaves the sides of the bowl fairly clean.
3. Cover and let the dough rest about 1 hour.
4. Heat the 2 tablespoons oil and add the onion, tomato, and jalapeno.  Cook until mixture is soft and begins to dry out.
5. Fold in crab meat and epazote.  Correct seasoning.  Set aside.
6. Press out tortillas.  If rolling out tortillas between sheets of waxed paper, it is fairly easy to peel the paper off one side, fill the tortilla, and use the other sheet of paper to help fold the tortilla dough around the filling.
7. Add 1 tablespoon stuffing to the middle of each tortilla.  Fold in half and press edges together to seal.  Repeat until all stuffing is used.
8. Heat the frying oil to 375*F.
9. Fry the quesadillas, turning once or twice, until golden.  Transfer to paper towels to drain, then serve immediately.

Green Chile Chutney
Servings: 4
Ingredients:

• 16 ounces  Anaheim chiles or New Mexico green chiles, roasted, peeled, 1/2 inch dice
• 2  Jalapeno chiles, roasted, peeled, seeded, 1/4 inch dice
• 1 cup  Granulated sugar
• 1 1/2 tsp Mexican oregano, ground, toasted
• 1 ounce  Slivered almonds
• 2 tbsp  Lime juice
• 6 tbsp  Cider vinegar
• 1 tsp  Salt
• 1 tbsp  Cilantro, chopped

Directions:

1. Combine all ingredients except cilantro.
2. Bring to a boil and educe heat to a simmer.  Simmer 15 to 20 minutes.
3. Allow to cool, add cilantro, then serve cold.

Lone Star Chicken-Fried Steak with Cream Gravy
Servings: 4
Ingredients:

• 2  Eggs 1/2 cup Milk
• 1 cup  All-purpose flour
• 1 tsp  Salt
• 1/4 tsp  Black pepper
• 4  Beef round steak, trimmed, and tenderized 1/2 to 1/4 inch thick
• as needed  Vegetable oil, for frying

Procedure:

1. Combine the eggs and milk, beat well.
2. Separately combine the flour, salt, and pepper.
3. Dip the steaks into the egg mixture, then into the seasoned flour.
4. Pan-fry steaks in hot oil until browned on both sides.
5. Drain on paper towels.

Cream Gravy
Servings: 4
Ingredients:

• 2 tbsp fat from drippings, from frying steaks
• 2 tbsp all-purpose flour
• 2 cups milk, warmed
• to taste, salt & pepper

Directions:

1. Place drippings in pan over medium-high heat. When hot, stir in the flour.
2. Remove from heat and whisk in the warm milk.
3. Return to the heat and whisk until thickened and smooth. Cook 5-10 minutes.
4. Season with salt and pepper. Don’t skimp on the pepper.

Black-Eyed Peas
Servings: 4
Ingredients:

• 1 cup  Black-eyed peas (dried)
• 1/4 cup  Bacon, 1/2 inch dice
• 1/2 cup  Onion, 1/2 inch dice
• 1  Garlic clove, minced
• 1 1/4 cups  Water, more if needed
• 1  Thyme sprig
• 2 ounces  Salt pork
• to taste  Salt and black pepper

Procedure:

1. Soak the black-eyed peas overnight in water.  Drain.
2. Over medium heat, render the bacon until almost crisp.
3. Add the onion and garlic, and cook about 4 minutes, or until the onion is soft.
4. Add the black-eyed peas, water, thyme, salt pork, and seasoning.
5. Bring to a boil.  Reduce to a simmer, and cook 45 to 60 minutes, or until the black-eyed peas are tender.
6. Remove salt pork and serve.

Mexican Wedding Cookies
Yields about 4 dozen cookies
Ingredients:

• 1 cup  Unsalted butter, softened
• 1/2 cup  Confectioners’ sugar, sifted
• 1 tbsp  Vanilla extract
• 2 1/4 cups  All-purpose flour
• 1/2 tbsp  Salt
• 3/4 cup  Pecans, finely chopped
• as needed  Confectioners’ sugar, to roll the cookies in

Procedure:

1. Cream the butter and sugar, and then add vanilla.
2. Sift the flour and salt together and stir in by hand.
3. Add pecans; stir to combine.
4. Chill the dough for 1 hour.
5. Preheat the oven to 400*F.
6. Roll the dough into 1-inch balls.  Place on an ungreased cookie sheet.
7. Bake until set, but do not brown, approximately 15 minutes.
8. While still warm, roll in additional sugar.
9. Cook, roll in sugar again, and serve.

Caldo de Res
Servings: 4
Ingredients:

• 1 piece  Beef shank or chuck
• 3  Red-skin new potatoes
• 2  Carrots, peeled, whole
• 1  Onion, peeled, whole
• 2 quarts  Water, cold
• 1  Corn on the cob, cleaned, in 1-inch slices
• 1/2 tsp  Thyme
• 1  Bay leaf
• 1  Parsley sprig
• 1 cup  Green cabbage, 1 inch dice
• 1/2 cup  Zucchini squash, 1-inch cubes
• to taste  Salt and black pepper
• 1 tbsp  Lime juice
• 2 tbsp  Cilantro, chopped

Procedure:

1. Wash and rinse meat and all whole vegetables.  Place in a large pot with the cold water.
2. Add the corn, cabbage, thyme, bay leaf, parsley, salt, and pepper.
3. Bring to a simmer over low heat; simmer until all ingredients are cooked and tender.  As ingredients become tender, remove them from the pot.
4. Let vegetables cool, and cut into 1-inch cubes or bite-size pieces.
5. Strain the stock and reduce until very flavorful.
6. Remove the fat and cartilage from the beef.  Dice the meat into 1/2-inch pieces.
7. Return the diced meat and chopped vegetables to the broth and bring to a simmer.
8. Add the zucchini and correct the seasoning.  Remove bay leaf.
9. Add the lime juice and cilantro just before  serving.

Pork Flautas
Servings: 4
Ingredients:

• as needed  Vegetable oil
• 3 1/2 cups  Pork Deshebrada (below)
• 12  6-inch corn tortillas
• 2 cups  Iceberg lettuce, shredded
• 1/4 cup  Sour cream

Procedure:

1. Heat a saute’ pan with 1/2 inch of oil until hot but not smoking.
2. Place some Deshebrada pork in a strip on one side of each tortilla.  Roll up the tortillas as tight as possible, using toothpicks to help secure them, if needed.
3. Fry the flautas a few at a time in the oil until crisp, 1 to 2 minutes.  Drain on paper towels and keep warm.
4. To serve, arrange flautas on shredded lettuce and top with Guacamole and sour cream.

Pork Deshebrada
Servings: 4
Ingredients for the red chile puree:

• 9  New Mexico red chiles (dried)
• 2 cups  Water
• 1 cup  Onion, in chunks
• 2  Garlic cloves
• 5-6 pounds  Pork shoulder roast, bone-in
• 1 1/2 cups  Onions, thinly sliced
• 2 Garlic cloves, finely chopped
• 2 tsp  Oregano (dried)
• 2 tsp  Ground cumin, preferably from toasted seeds
• 2 tsp  Salt
• 1 quart  Chicken stock
• to taste  Salt and black pepper

Procedure

1. Toast the chiles in a 300*F oven for 4 minutes or until they smell toasted.  Cool slightly.
2. Discard stems and seeds.  Combine chiles, water, onion, and garlic in a saucepan.  Simmer until soft, about 30 minutes.
3. Remove from heat and cool slightly.
4. In blender or food processor, blend until smooth.  Rub the puree through a fine strainer and discard residue.  Set aside
5. Preheat the oven to 375*F.
6. Lay the pork, fat side up, in a braising pan.
7. Combine 3/4 cup red chile puree and stock.
8. Top pork with onion, garlic, oregano, cumin, and salt.
9. Add chile liquid and bring to a simmer.  Cover and braise pork for up to 4 hours or until fork-tender.  (You may also cut the meat into smaller pieces to shorten cooking time.)
10. Cool pork in braising liquid.  Transfer to a cutting board, trim fat, and remove bone.
11. Shred meat by using the tines of 2 forks, one held in each hand.  Shred the meat in a downward, pulling motion.
12. Strain and degrease broth.  If holding the meat, use broth to moisten.

Guacamole
Servings: 4
Ingredients:

• 2  Avocados, ripe
• 1/2 cup  Red onion, 1/4 inch dice
• 1  Jalapeno chile, seeded, deribbed, minced
• 1/4 cup  Cilantro leaves
• 1/2 cup  Tomato, peeled, seeded, 1/4 inch dice
• 2 tbsp  Lemon juice
• 1/2 tsp  Salt
• 1/8 tsp  White pepper
• 1 tbsp  Lime juice

Procedure:

1. Peel and pit the avocados.
2. Place the avocado pulp in a bowl and mash to a chunky texture.
3. Add the remaining ingredients and mix thoroughly.  Season to taste.

Pico de Gallo
Servings: 4

• 1 tbsp  Olive oil
• 1  Garlic clove, minced
• 1 cup  Onion, 1/4 inch dice
• 1  Serrano pepper, minced
• 1 1/2 tbsp  Cilantro, minced
• 1 cup  Tomato, peeled, seeded, 1/4 inch dice
• 1 tbsp  Lime juice
• to taste  Salt and black pepper

Procedure:

1. Heat the oil over medium heat.  Add the garlic onion, chile, and cilantro.  Toss and remove from heat.  Let cool.
2. Combine onion mixture with remaining ingredients and correct seasoning.  Serve warm or at room temperature.

Fish Tacos
Servings: 4
Ingredients:
For the Green chile Sauce:

• 16 ounces  Tomatillos (about-8) husked
• 2 tbsp  Shallots, chopped
• 2  Garlic cloves, chopped
• 1 cup  Poblano or Anaheim chiles, roasted, peeled chopped
• 1/4 cup  Cilantro, chopped
• 1  Jalapeno chile, seeded, chopped
• 1 tbsp  Lime juice
• as needed  Water
• to taste  Salt 1/4 cup  Vegetable oil

For the Tacos:

• 8  Corn tortillas, prepared
• 1 cup  Onion, 1/4 inch dice
• 1/2 cup  Green bell pepper, julienned
• 1/2 cup  Red bell pepper, julienned
• 1  Garlic clove, minced
• 1  Serrano chile, finely diced
• 1 1/2 pounds white fish
• 2 cups  Iceberg lettuce, shredded

Procedure:

1. Blanch half the tomatillos in boiling water for 1 minute.  Cool quickly.
2. Puree with remaining sauce ingredients in a blender.  Add water to achieve the desired consistency.  Adjust seasoning.  Set aside.
3. Heat the oil to 375*F and fry the tortillas.  While tortillas are still pliable, fold one half over the other – not too tightly as there should be an opening of about 2 inches between the halves at the top.  Turn as the tortillas become crisp to make sure they are done on both sides and at the fold in the bottom.  (It may be necessary to insert tongs in the middle to keep them from closing up.  The result should be a crisp, U-shaped cup.)
4. Drain on paper towels, and keep warm.
5. Reheat the oil and add the onion, peppers, garlic, and chile.  Cook until limp but not soft.
6. Add the fish and cook until firm, approximately 2-4 minutes.
7. Place the mixture in the tortillas.
8. Top with warm sauce and fill with lettuce.

Cheese Enchiladas
Servings: 4
Ingredients:
For the chile Gravy:

• 2 tbsp  Lard or butter
• 1/2 cup  Onion, 1/4 inch dice
• 1  Garlic clove, minced
• 1/4 cup  all-purpose flour
• 2 tbsp  Chili powder
• 1 tsp  Ground cumin
• 1/8 tsp  Oregano (dried)
• 2 cups  Beef stock
• to taste  Salt and black pepper

For the Enchiladas:

• 8  Corn tortillas
• 1/4 cup Vegetable oil
• 1/2 cup  Onion, 1/4 inch dice
• 2 cups  Longhorn cheese, grated

Procedure:

1. Melt the lard over medium heat.  Saute’ the onion and garlic until the onion is softened but not browned, 3 minutes.
2. Stir in the flour, chili powder, cumin, and oregano.  Cook for 2 minutes while stirring.
3. Add the beef stock, a little at a time, stirring well.  Simmer, uncovered, for 30 minutes, until mixture is reduced and thickened.
4. Adjust thickness and seasoning.  Set aside.
5. Preheat the oven to 400*F.  Heat the oil in a deep-fat fryer to 350*F.
6. Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds.  This first sep is to soften the tortilla.
7. Remove the tortilla from the oil, letting the excess oil drip back.   Dip the tortilla into the chili gravy, coating both sides.
8. Place the now-coated tortilla in the pan, put a handful on onion and cheese on one edge of the tortilla, and roll it up.  Place the rolled tortilla seam side down in one end of a lightly greased pan.
9. Repeat the process with the remaining tortillas.  The pan should be full.
10. Pour the remaining chili gravy on top of the enchiladas.
11. Sprinkle the enchiladas generously with the remaining grated cheese.
12. Bake for about 10 minutes, until the cheese is bubbly.  Serve immediately.

Arroz a la Mexicana
Servings: 4
Ingredients:

• 2 tbsp  Vegetable oil
• 1/2 cup  Onion, 1/4 inch dice
• 1  Garlic clove, minced
• 1 cup  Long-grain rice, washed twice
• 1/2 cup  Carrot, 1/4 inch dice
• 1 cup  Tomato, peeled, seeded, 1/4 inch dice
• 2 cups  Chicken stock
• to taste  Salt and black pepper

Procedure:

1. Heat the oil over high heat.  Add the rice and saute’, stirring frequently, until it begins to brown.
2. Stir in the onion and garlic.  Cook, stirring constantly, until the rice is nicely browned and has a nutty aroma.
3. Add the carrot, tomato, stock and seasoning.  Bring to a simmer, cover, reduce the heat, and simmer for approximately 20 minutes.
4. Remove cover and cook 5 minute longer.  Fluff the rice with a fork and serve.

Flan
Servings: 4
Ingredients:

• 3/4 cup  Granulated sugar
• 1 tbsp  Water
• 1/2 tsp  Lemon juice
• 1 1/2 cups  Milk
• 4  Eggs
• 1/2 cup  Condensed milk
• 1 tbsp  Vanilla extract

Procedure:

1. Combine 1/4 cup  sugar, the water, and a few drops of fresh lemon juice in a pan.  Over moderate heat, caramelize the sugar, cooking to golden brown.  Do not overcook.
2. Pour the sugar into 4 ramekins.  Set aside.
3. Preheat the oven to 325*F.  Heat water for a hot-water bath.
4. Heat the milk in a nonreactive pan to just before a simmer and remove from the heat.
5. Combine the eggs, remaining sugar, condensed milk, and vanilla and pour in some hot milk to temper the eggs.  Pour in the remainder of the milk and strain.
6. Pour the custard into the ramekins and pour hot water halfway up the side of the molds after the pan is in the oven.  Bake until set, about 30 minutes.  Test by inserting the blade of a knife into the center of the custard, taking care not to pierce the bottom of the flan.  If the blade comes out clean, then it is cooked.
7. Remove from heat and cool completely before unmolding.  Do not cool in refrigerator.  (With the tip of a paring knife, go around the top where the custard is baked onto the ramekin, turn the ramekin upside down onto a dessert plate, and shake the ramekin sideways to release the custard.

Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooling styles.  The fresh flavors, combination’s, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands.

The cooking style and techniques used in Florida today are highly influenced by those of Cuba, Jamaica, and the Bahamas, but they are lighter, with less frying and fewer oils involved in the preparation.

Latin Caribbean Influence:
Latin Caribbean cooking offers complex, flavorful ingredients from diverse cultures.  Cooks from regions that include Cuba, Puerto Rico, and the Dominican Republic flavor their foods with relatively mild seasonings – oregano, cumin, tomato, garlic, black pepper, and mild chiles.  Rice is a staple and seafood, fruits, and root vegetables like cassava, boniato, and malanga are abundant.  Recipes are flavored with adobos, mojos, coconut milk, and cilantro.

Salsas are now the most frequently used condiment in the United States, and are an essential part of Latin regions.  The word mojo comes from the Spanish word mojado, which means “wet.”  Mojos are more liquid in consistency than salsas and are used as sauces or marinades.  By using any of the countless vinegars or fruit juices combined with choices of oils that include olive, walnut, hazelnut, and avocado, salsas and mojos can provide a wide range of flavors.  They require little or no cooking and the fresher, more colorful, and more flavorful the ingredients, the better the salsas and mojos are.  These sauces are served with chips, or with any type of meat, fish, or poultry.

Key West Conch Chowder
Servings-4
Ingredients:

• 8 ounces Conch meat, frozen, thawed
• 1/2 cup Lemon juice
• 1 quart Clam juice
• 1 Thyme sprig
• 1 Bay leaf
• 1/4 cup Bacon, 1/4 inch dice
• 1 Garlic clove, minced
• 1 cup Onion, 1/4 inch dice
• 1/2 cup Celery, 1/4 inch dice
• 1 cup Carrots, 1/4 inch dice
• 1 cup Green bell pepper, 1/4 inch dice
• 1 1/2 cups Russet potatoes, 1/4 inch dice
• 1/3 cup Tomato, peeled, seeded, 1/4 inch dice
• to taste Salt and black pepper
• to taste Tabasco

Directions:

1. Thoroughly wash the conch in lemon juice.
2. Grind the conch meat through a medium die in a grinder.
3. Combine the conch meat with the clam juice, thyme, and bay leaf; bring to a simmer and cook over low heat for 30 minutes.
4. Render the bacon in a saute’ pay; add the garlic, onion, celery, carrots, and green pepper; cook 5 minutes or until vegetables are soft.
5. Combine the vegetables, conch, potatoes, and tomato.  Return to a simmer and cook until the potatoes are tender.
6. Season with salt, pepper, and a dash of Tabasco.

Hearts of Palm Salad
Servings-4
Ingredients:

• 1/4 cup Lemon juice
• 2 Oranges, sections and juice
• 2 cups Hearts of palm fresh, 1/2 inch dice
• 1/2 cup Red bell pepper, 1/4 inch dice
• 1/2 cup Green bell pepper, 1/4 inch dice
• 1/2 teaspoon Tarragon, chopped
• 1/4 cup Mayonnaise
• 2 teaspoons Honey
• to taste Salt and black pepper
• 4 Bibb lettuce leaves, washed and dried
• 1/4 cup Walnuts, chopped

Directions:

1. Combine the lemon and orange juices with the diced hearts of palm.
2. Add the peppers, tarragon, mayonnaise, and honey; season with salt and pepper.
3. Place a lettuce leaf on each chilled plate, add some hearts-of-palm salad, and garnish with the orange sections and chopped walnuts.

Pan-Seared Grouper with Tropical Fruit Salsa
Servings-4
For the marinade:

• 1 tbsp Ginger, grated
• 1 tbsp Garlic, minced
• 1 tbsp Shallots, minced
• 1 tbsp Lemon zest
• 1/2 cup Olive oil
• 2 tbsp Lemon juice
• to taste Salt and black pepper

For the fish:

• 4 Grouper fillets, skinless and boneless
• 2 tbsp Olive oil
• 4 Cilantro sprigs

Directions:

1. Combine marinade ingredients in a food processor or blender and process to a paste.
2. Spread over the grouper fillets and let rest for at least 1 hour.
3. Heat a pan with the oil until it begins to smoke.
4. Add the fish skin side down; saute’ until it browns, 2 to 3 minutes, then turn over and brown other side for 1 minute.  Finish in oven if necessary.
5. Serve with lime wedge, cilantro sprig, and Black Bean, Jicama, and Corn Relish or Tropical Fruit Salsa.

Tropical Fruit Salsa
Servings-4
Ingredients:

• 1/2 cup Mango, 1/4 inch dice
• 1/2 cup Orange sections
• 1/2 cup Pineapple, 1/4 inch dice
• 1/2 cup Papaya, 1/4 inch dice
• 1/2 cup Green seedless grapes, cut in half
• 1/4 cup Red bell pepper, 1/4 inch dice
• 1 tsp Jalapeno pepper, seeds removed, minced
• 1/4 cup Red onion, minced
• 1/4 cup Rice wine vinegar
• 1 tbsp Cilantro, chopped
• to taste Salt and black pepper

Directions:

1. Combine the mango, orange, pineapple, papaya, grapes, bell pepper, jalapeno, and red onion in a bowl and stir to mix.
2. Add the vinegar, cilantro, salt, and pepper and stir well.  Adjust seasoning to taste and serve.  (The salsa can be made up to 4 hours in advance and refrigerated in an airtight container.)

Black Beans, Jicama, and Corn Relish
Servings-4
Ingredients:

• 1 cup Red onion, 1/4 inch diced
• 1 Garlic clove, minced
• 1 cup Corn kernels (2 ears, on the cob) roasted
• 1 cup Jicama, peeled, 1/4 inch dice
• 1 Serrano chile, seeded, minced
• 1/3 cup Black beans, cooked
• 1 tbsp Lime juice
• 1/4 cup Olive oil
• to taste Salt and black pepper

Directions:

1. Combine all ingredients and let flavors develop 1 hour.

Corn Custard
Servings-4
Ingredients:

• 1 cup Corn kernels (2 ears, on the cob)
• 2 tbsp Butter
• 1/4 cup Carrot, minced
• 1/4 cup Celery, minced
• 2 tbsp Leek, 1/4 inch dice
• 1 Garlic clove, minced
• 2 Eggs
• 2 Egg whites
• 3/4 cup Heavy cream
• 1 tbsp Parsley, chopped
• to taste Salt and white pepper

Directions:

1. Preheat the oven to 350*F.
2. Roast the ears of corn in hot oven for 30 minutes; remove kernels.  Keep oven on.
3. Heat the butter over medium heat; add the carrot, celery, leek, and garlic; cook 5 minutes or until very soft.  Cool.
4. Combine the vegetables with the corn, eggs, egg whites, cream, and parsley.  Correct seasoning.
5. Spray 4-ounce molds with food release.  Fill molds with custard three-quarters full and place in water bath.
6. Place parchment paper on top of molds so the custard does not brown, and bake for approximately 30 to 40 minutes or until a toothpick inserted in center comes out clean.
7. Take the molds out of the water bath.  Let rest 5 minutes and unmold.

Key Lime Pie
Servings- 8
For the crust

• 1 cup plus 1 tbsp Graham cracker crumbs
• 14 cup Granulated sugar
• 1/4 cup Butter, melted
• For the filling
• 2 cups Sweetened condensed milk
• 6 Egg yolks
• 3/4 cup Key lime juice
• 1 tbsp Key lime zest

For the topping

• 1 cup Heavy cream
• 1/2 cup Confectioners’ sugar, sifted

Directions:

1. Preheat the oven to 350*.
2. Combine the graham cracker crumbs and sugar.
3. Add the melted butter and combine until the mixture resembles wet sand; press the mixture into a 9-inch pie pan.
4. Whisk the condensed milk with the egg yolks and blend in the lime juice and zest.  Pour the mixture into the pan with the piecrust.
5. Bake for approximately 15 minutes or until the filling is set; let the pie cool at room temperature for 1 hour.  Be careful not to overbake the pie.
6. Prepare the topping by whipping the cream with the sugar, be careful not to overmix the cream.
7. Garnish pie with whipped cream.

Golden Gazpacho
Serving-4
Ingredients

• 1 cup Yellow beefsteak tomato, peeled, seeded, 1/4 inch dice
• 2 cups Yellow bell peppers, seeded, 1/4 inch dice
• 3/4 cup Papaya, peeled, seeded, 1/4 inch dice
• 2 Shallots, peeled, 1/4 inch dice
• 1 cup Cucumber, peeled, seeded, 1/4 inch dice
• 2 Garlic cloves, 1/4 inch dice
• 2 tbsp Tequila or water
• 2 slices White bread, crusts removed
• 1 tbsp Lime juice
• 1 tbsp Sherry vinegar
• 2 tbsp Olive oil
• dash Tabasco
• to taste Salt and black pepper

For the garnish

1. 1/4 cup Sour cream
2. 1/4 cup Green bell pepper, 1/4 inch dice

Directions:

1. Combine all the ingredients except the seasonings and garnish in a blender or food processor.  Blend to desired consistency.
2. Correct seasoning and add Tabasco.  Chill well.
3. Garnish with the sour cream and green bell pepper.

Puff Pastry Straws
Servings-4
Ingredients

• 6 ounces Puff pastry
• 1 Egg
• pinch Salt
• 1/3 cup Parmesan cheese, grated
• 1 tsp Hungarian paprika

Directions:

1. Preheat the oven to 400*F.
2. On a lightly floured surface, roll dough evenly to approximately an 8-inch square.
3. Beat the egg and salt together, then paint the surace of the dough.
4. Cover half the dough with an even layer of cheese, then paprika.  Fold the other half of the dough over it and press to adhere the dough together.  If the dough is soft or resistant, slide it onto a pan and chill briefly to firm.
5. Roll the dough back to an 8-ing square.  Chill until firm.
6. Cut the chilled dough into 1/2 x 8-inch strips.  Twist the strips, one at time, into corkscrew shapes: Position the strips at a 45-degree angle to left edge of the surface.  Hold down the left end of the strip with the left hand.  With the right hand, roll the right end of the strip until the strip is parallel to the edge of the surface, forming a corkscrew shape.  Place on a paper-lined 10 x 15-inch pan, pressing the edges to the rim of the pan to prevent the straws from unraveling during baking.
7. Bake in the middle level of the oven for about 10 to 12 minutes, or until they are deep golden color.  Immediately remove to a cutting board and trim off ends; cut the straws into 4- to 6-ing lengths. Cool.

Warm Bean Salad over Mesclun Lettuce with Lemon Vinaigrette
Servings-4
Ingredients
For the Beans:

• 1 1/2 cups White beans, picked over, soaked overnight
• 1/4 cup Olive oil
• 3 Garlic cloves, minced
• 1/2 cup Celery, 1/4 inch dice
• 1/2 cup Onion, 1/4 inch dice
• 1/2 cup Carrot, 1/4 inch dice
• 2 cups Chicken stock
• 1 Bay leaf
• 1/2 teaspoon Ground cumin

For the Vinaigrette:

• 1/4 cup Sherry vinegar
• 3/4 cup Olive oil
• 2 tbsp Lemon juice
• 1/2 tsp Dry mustard
• to taste Salt and black pepper
• 3 cups Mesclun (baby field greens) mix

Directions:

1. Drain beans.
2. In the olive oil, saute’ the vegetables for 3 minutes or until just soft.
3. Add the bay leaf and cumin, and saute’ 1 minutes.
4. Add the beans and stock, and simmer 30 minutes or until beans are tender.  Add more liquid if necessary.
5. Combine all the vinaigrette ingredients; whisk to combine well.
6. Drain the beans if the liquid has not been absorbed, remove the bay leaf, and toss with all but 1/4 cup (2 ounces) of the vinaigrette.
7. Toss the mesclun mix with the remaining vinaigrette.  Place the salad greens on plates with the warm beans.  Garnish with Mango Chutney.

Roast Pork Loin with Cuban Style Sauce
Servings- 4
Ingredients
For the Pork

• 1/4 cup Garlic cloves, chopped
• 1tbsp Black pepper
• 1 tbsp Ground cumin
• 1 tsp Salt
• 1/8 tsp Cayenne
• 2 lbs Pork loin, boneless, preferably shoulder end
• 2 tbsp Vegetable oil
• 1 cup Orange juice

For the Sauce

• 2 tbsp Vegetable oil
• 1/2 cup Onion, 1/4 inch dice
• 1/2 cup Celery, 1/4 inch dice
• 1/2 cup Green bell pepper, 1/4 inch dice
• 1/3 cup Black beans, soaked overnight, drained
• 1 1/2 cups Chicken stock
• pinch Cayenne
• to taste Salt and black pepper

Directions:

1. Combine the garlic, pepper, cumin, salt, and cayenne.  Rub the meat with the seasoning and marinate for at least 1 hour.
2. Preheat the oven to 375*F.
3. Heat the oil and sear the meat on all sides.
4. Remove the meat and deglaze the pan with the orange juice; reserve pan juice for sauce.
5. Roast the pork until it reaches 145*F to 160*F internal temperature.  Let rest for at least 10 minutes before slicing.
6. While meat cooks, heat the oil for the sauce over medium heat.  Add all the vegetables and cook 5 minutes or until soft.
7. Add the beans, and stock; bring it to a simmer.  Simmer the sauce for about 45 to 60 minutes, until the beans are tender.
8. Add the reserved pan juice and season with salt and pepper.
9. Puree half of the sauce and combine with remaining beans; bring back to a simmer.
10. Season with a pinch of cayenne, salt, and pepper.  Serve sauce with the sliced pork.

Spicy Orange Carrot Sticks
Servings-4
Ingredients

• 1/2 cup Orange juice
• 2 tbsp Granulated sugar
• 1 tbsp Ginger, grated
• 3 cups Carrots, julienned
• to taste Salt and white pepper
• 2 tsps Parsley, chopped

Directions:

1. Combine the orange juice, sugar, ginger, and carrots.
2. Cover and cook over medium-high heat until the carrots are tender.
3. Season the carrots with salt, white pepper, and parsley.

Fried Plantain Chips
Servings-4
Ingredients

• 2 Green plantains
• to taste Coarse salt
• as needed Vegetable oil, for deep-frying

Directions:

1. Using a paring knife, score the plantain skin enough to barely go into the flesh from one end to the other.
2. Deep-fry at 325*F until the slit on the side opens significantly.
3. Remove from oil and allow to cool enough to handle, then remove the peel.
4. Raise temperature of oil to 375*F.
5. Slice the plantains on a mandolin or electric slicer 1/8 inch thick.
6. Fry to plantain chips for 2 to 3 minutes.  Move them around in the fat for even cooking.  Remove them to paper towels to drain.  Season before serving.

Crab Cake VIDEO

We had some left over Alaskan King Crab legs  from our prior evening feast. So I decide why not make some crabs cakes out of them. Crab is crab, right? They came out great. Topped them with some homemade Corn Salsa and a little hot sauce…mmm mmm good!

Ingredients:

• 1 pound crab meat (any fresh crab meat will do)
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1/4 cup dry white wine
• 1 egg, lightly beaten
• 2 tablespoons mayonnaise, (reduced fat)
• 2 cups panko bread crumbs
• salt & pepper to taste
• olive oil

Pre-heat oven to 350 degrees.

Heat olive oil over medium high heat. Saute onion’s till translucent. Add garlic and cook additional 2 minutes. Add dry white wine, de-glaze the pan and let simmer 3-4 minutes. Turn off heat and set pan aside and let cool.

Place cooled onion and garlic mixture in a bowl. Add crab meat, egg and mayonnaise. Salt and pepper to taste. Add bread crumbs and mix well.

Make cakes approximately 1/2 inch thick. Place on a baking dish and refrigerate for 1-hour so the cakes firm up.

Lightly coat pan with olive oil and brown cakes 2-3 minutes per side. Place on baking dish and bake for 15-minutes. Remove from oven and top with some corn salsa.

Makes 8 cakes

How To Make Healthy Paella (VIDEO)

Paella pronounced (pah-eh-ya) which contains chicken, seafood, pork sausage, rice, fresh vegetables, herbs, and spices is the best known traditional dish of Spain.

Given its popularity in Spanish cooking it is not surprising that other Latin countries like Cuba, Puerto Rico, and Venezuela have come up with their own version.

This is my healthier version of Paella. I replaced the pork with Canadian bacon, the skin-on chicken pieces with boneless-skinless chicken breast and I am using brown rice instead of white. I am also using low-sodium chicken stock.

Ingredients:

• olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 2 tablespoons garlic, chopped
• 4 ounces Canadian bacon. diced
• 1 teaspoon saffron seeds
• 1-15 ounce can of diced tomatoes
• 2 cups brown rice
• 1 cup vine seco, (dry white wine)
• 4 cups chicken stock (low-sodium)
• 16 ounces chicken breast, skinless, boneless, (cut into 1″ cubes)
• salt & pepper
• 1/2 pound shrimp, shelled, deveined, tails removed
• 8 mussels
• 8 littleneck clams
• 1 cup peas
• 1/4 cup parsley, chopped

Add olive oil to medium high heat. Add onions and red bell pepper until onion is translucent. Add garlic, Canadian bacon cook for 2-3 minutes. Add the saffron seeds, mix well.

Add tomatoes and cook for an additional 2-3 minutes. Add rice and coat well with all other ingredients. De-glaze with white wine, and cook till liquid is almost all absorbed.

Pour in hot stock. Add chicken breast to pot, bring to a boil. Reduce temperature to a medium-low heat and cook for 30 minutes. Salt and pepper to taste. Stir frequently.

Add shrimp and mix well. Place mussels and clams in pot, with the tail side down into the rice mixture (the clam and mussels opening will be facing up). They will start to open right before your eyes. Once opened, mix well. Cook and additional 15 minutes.

Continue cooking till rice is aldente and the liquid is absorbed. If rice is still not done, add more stock or wine, till rice is completely cooked.

Add peas in the last 5 minutes of cooking time. Add parsley right before you serve the paella.

Makes 6 servings.

“VIEIRAS AL AJILLO” Scallops in Garlic sauce (VIDEO)

This is a great garlicky-lime scallop dish. The combination of citrus of the lime, the garlic, and the butter gives this dish a great flavor. It is easy to prepare and ready in less than 20 minutes.

Ingredients:

• 11/2 pound scallops
• 1/4 cup olive oil
• 1 tablespoon butter
• 4 tablespoons garlic, minced
• 1/4 cup vino seco or dry white wine
• juice of 1 lime
• 1/4 teaspoon oregano
• pinch of cumin
• dash of hot sauce
• salt to taste
• 1/4 cup parsley, finely chopped

In a large pan, heat the olive oil over medium heat until fragrant add the butter and garlic, saute about 1 to 2 minutes.

Add the vino seco, lime juice, oregano, cumin, salt and hot sauce. Simmer for another 2 to 3 minutes. Add the scallops and cook, until scallops are opaque, about 5-6 minutes. Turn half way through the cooking.

Turn off the heat, add the parsley and mix it in well. Using tongs remove the scallops from the pan. Place over a serving of brown rice.  Pour the sauce over the scallops.

Makes 4 servings

“CAMARONES AL AJILLO”…Shrimp In Garlic Sauce (VIDEO)

This recipe, Spanish in origin, is a popular dish among Cubans. This hearty dish is prepared in all Cuban homes and each cook does it somewhat differently. This is my version and I hope you like it. From refrigerator to serving platter only takes about 15-20 minutes.

Ingredients:

• 1 pound shrimp shelled and deveined
• 1/4 cup olive oil
• 1 tablespoon butter
• 4 tablespoons garlic, minced
• 1/4 cup vino seco or dry white wine
• juice of 1 lime
• 1/4 teaspoon oregano
• pinch of cumin
• dash of hot sauce
• salt to taste
• 1/4 cup parsley, finely chopped

In a large pan, heat the olive oil over medium heat until fragrant add the butter and garlic, saute about 1 to 2 minutes.

Add the vino seco, lime juice, oregano, cumin, salt and hot sauce. Simmer for another 2 to 3 minutes. Add the shrimp and cook, stirring until the shrimp turn pink, about 3 to 5 minutes.

Turn off the heat, add the parsley and mix it in well. Using tongs remove the shrimp from the pan. Place over a serving of brown rice.  Pour the sauce over the shrimp.

Makes 4 servings

“CAMARONES A LA CRIOLLO” Shrimp Creole (VIDEO)

Camarones a la Criollo is a tasty mix of shrimp and sweet tomato sofrito sauce served over rice. It is a quick and fail safe recipe. One of the things I like about typical Cuban foods like this recipe is that you don’t have to use a lot of seasonings or spices, because every thing is simple and made with ingredients that grow naturally.

Ingredients:

• 1 pounds large shrimp shelled and de-veined
• 1/4 cup olive oil
• 1/2 medium Spanish onion, (finely chopped)
• 1/2 green pepper, (cored, seeded, finely chopped)
• 2 tablespoons garlic, minced
• 1/4 cup vino seco or dry white wine
• 1 15 oz can tomato sauce
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cumin
• salt & pepper to taste
• 1 cup pimento stuffed olives

Make the sofrito. Heat the olive oil in a large skillet over medium high heat until just fragrant. Add the onions, green peppers and garlic, cook for 3 to 4 minutes or until the onions are translucent.

De-glaze the sofrito by adding the vino seco stirring gently. Add the tomato sauce, oregano, and cumin into the pan bring the sauce to a simmer and then reduce the heat to medium low heat. Add the olives and allow the sauce to simmer gently for about 15 minutes

Add the shrimp and cook in the sauce for 3 to 4 minutes or until the shrimp is fully cooked through stirring occasionally and flipping the shrimp about halfway through.

Serve each portion over brown rice and a generous helping of sauce.

makes 4 servings

PESCADO A LA PLANCHA
Sauteed Fish in Garlic, Citrus, Butter Sauce

Sautéed fish can be real healthy for you, particularly if you use olive oil. I marinate the fish in a citrus, garlic sauce, called Mojo. Any white fish will work like Tilapia, Orange Roughy, Snapper, the choice is yours. I do use a little butter to thicken the sauce. There is nothing wrong or unhealthy about butter. It is natural and a real food. I only use 1-tablespoon for a recipe that serves 4. Basically I have added 100 extras calories to all servings.

4 fish fillets (any white fish like, Tilapia, Orange Roughy)
1 cup Naranja Agria (bitter orange) or (substitute 2 parts lemon to 1 part orange juice)
1 teaspoon cumin
1 teaspoon oregano
4 cloves garlic crushed
salt & pepper to taste
1 tablespoon butter
olive oil

PESCADO A LA PLANCHA Sauteed Fish in Garlic, Citrus, Butter Sauce (VIDEO)

In a small mixig bowl whisk the naranja agria, cumin, oregano, crushed garlic, salt, and pepper.

Place the fillets in a baking dish and pour the marinade over the fish making sure each fillet is coated cover the fish with plastic wrap and refrigerate let the fish marinate for minimum of 2 hours.

Remove the fish from the marinade and pat dry. Reserve the marinate.

In a large skillet heat 1 tbsp of olive oil medium high heat until fragrant, reduce the heat to medium and saute the fillets for approx 4 to 5 minutes per side. Place the fish on a serving platter

Add butter and marinate to skillet, reduce by half and pour over fish.

Makes 4 servings

For those of you not familiar, Julie & Julia is a soon-to-be-released movie based on an autobiographical book by Julie Powell.

Entitled “Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen,” the book recounts Powell’s quixotic mission to cook, and blog about, every recipe from Julia Child’s “Mastering the Art of French Cooking,” in a period of 365 days — all 524 recipes (and you think I cook a lot).

The movie stars Meryl Streep as Julia Child, with Amy Adams playing the intrepid Julie Powell. If you haven’t seen it yet, check out the movie trailer below — Meryl Streep’s Julia Child is so scarily accurate, I think that some sort of supernatural possession may have occurred. I’ve also included a clip of Streep talking about her role.

VIDEO

This delicious chutney recipe is perfect to serve with just about any grilled meat. I love it with grilled salmon fillets.

Ingredients:

• 2-1/2 cups chopped pineapple
• 1/2 cup chopped onion
• 1/2 os seeded jalapeno
• 1/2 cup honey
• 1/2 cup white wine
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1/8 tsp. red pepper flakes
• 1/4 cup chopped cilantro

Preparation:
In heavy saucepan, mix all ingredients, except cilantro Cook over high heat until boiling, stirring frequently. Reduce heat to low and cook, stirring occasionally, until pineapple is tender and mixture is thickened, about 20-30 minutes. Set aside to cool. Pour over your favorite meat, chicken, or fish. Garnish with cilantro.

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