Hispanic Emphasis Program Manager Cookbook National Hispanic Heritage Month

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3 green plantains

3 tablespoons crushed garlic

1 tablespoon olive oil

½ lb. chicharrón (fried chicken skin)

Vegetable oil for frying

Peel the plantains, slice into 1 inch slices and fry over medium low heat until tender in the middle. Using a pilón (mortar) mash the garlic and the chicharron together stir in olive oil and salt, and set aside. Mash the plantain slices in the pilon adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. This is a side dish that needs to be served warm.

Serve with fried pork chunks….. Oh, my God..!!!) Use this same recipe to make "Bolitas de Mofongo" to add to stews. Shape the mixture into balls and drop in any soup.

Mofongo Turkey Stuffing

5 large green plantains

Vegetable oil

* Use 5 large green plantains & oil to make tostones.

1 lb bacon, sautéed and chopped into small pieces (discard large chunks of fat)

3 tsp. chopped garlic

3 sweet chili peppers (ajíes dulces), seeded and chopped

1/3 cup olive oil


* Combine the bacon, garlic, peppers, and olive oil. Mash 5 tostones with about 1/5 of the oil mixture in a pilon. Repeat the process until all ingredients are used up.

To make stuffing:


1/3 cup chicken broth
Combine mofongo and broth. Add more broth if not moist enough. Stuff the bird and follow instructions that came with your bird.




2 bell peppers

1 red bell pepper

3 tomatoes

30 stems of culantro

25 stems of recao

4 onions

3 heads of garlic

3 tbsp oregano

10 ajíes dulces

1 tbsp of salt

1 tbsp black pepper

Wash, peel, seed and chop everything. Put in a blender and puree. Store in a glass jar covered in the refrigerator for later use. You can freeze it in ice-cube trays and later dump the frozen pieces in a freezer bag. That way you can use just what you need. This will be fried in achiote or tocino as the first step in recipes.


rroz Con Gandules (Rice with Pigeon Peas)

2 cups long or short grain rice (rinsed) 3 cups of water

2 Tablespoons of sofrito

16 ounce can of gandules (pigeon peas)

2 tablespoons of alcaparrado (green olives with seed) without liquid

1 packet of Sazon with achiote

1 ounces of tomato sauce

2 Tablespoons of oil

Salt to taste

In a medium size pot add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook at medium heat for 4 minutes. Add all other ingredients and enough water into the pot so the rice is submerged one inch below the water. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Bring to a boil and allow most of the water to be absorbed. Once the water has been absorbed, stir gently from bottom to top, cover and turn the heat down to low. Stirring once in between cook for 25 to 30 minutes or until the rice is tender.



Argentine Chimichurri Sauce (BBQ Sauce)

1 onion, finely diced

1 tablespoon minced garlic

2-3 tablespoons minced parsley

1-2 tablespoons minced jalapeno pepper or 1 teaspoon cayenne (optional)

1-2 tablespoons minced fresh oregano

2 bay leaves

1/2 teaspoon freshly ground black pepper

1/2 cup vegetable oil

3/4 cup white wine vinegar

1 1/2 teaspoons salt


Finely mince onion, garlic, jalapeno (if used) and oregano. Mix together with all remaining ingredients and refrigerate for at least 2 hours to allow flavors to meld.

Chicken Estanciera

1 whole chicken, (about 4 lbs.) rinsed, patted dry and cut into 9-10 equal-size pieces

2 small onions, peeled, quartered and thinly sliced

1 cup minced parsley

1 Tablespoon minced garlic

1 Tablespoon fresh oregano, chopped

1/4 - 1/2 lb. pancetta, diced small

2-3 large fresh tomatoes, sliced

Juice of one lemon

1 1/2 cup dry white wine

Salt, freshly ground black pepper


Salt and pepper the chicken pieces well and lay them side by side in a roasting pan. Mix together the parsley, garlic and oregano. On each piece of chicken lay a portion of the herb/garlic mixture, a little pile of onions, and a spoonful of the diced pancetta. Top each piece with a tomato slice; salt lightly. Pour the lemon juice and white wine around the chicken. Cover well with aluminum foil and bake at 450° F. for 40 minutes. Remove foil and roast for another 20 minutes, spooning the cooking juices over the meat several times as it cooks. With a spoon or turkey baster, draw off cooking juices and boil them down to about 1/2 cup before pouring them over the chicken and serving hot. Serves 4-5

Fruit Salad with Frozen Yogurt

8 servings

3 tablespoons honey

3 tablespoons lemon juice

1 medium apple, cored and chopped

1 medium plum, pitted and sliced

1 large orange, peeled with a knife and sliced into ¼-inch rounds

1 large grapefruit, peeled with a knife and sectioned

1 medium banana, peeled and sliced into rounds

1 quart of frozen nonfat vanilla yogurt



In a large bowl, whisk together the honey and lemon juice, stir in the fruit. Serve the fruit topped with a scoop of frozen yogurt. Serve with empanadas. 


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