Faceromance

Mango Preserves (Puerto Rico)

6 mangoes, peeled
4 cups water
4 cups granulated sugar
1 teaspoon vanilla extract

Combine the mangoes and water in a pot and bring to a boil over
high heat.
Remove the mangoes and measure 4 cups of the liquid,
discarding the rest.
Combine mangoes, the liquid, the sugar and the
vanilla extract in the same pot and boil over moderate heat until
the syrup thickens (222 degrees F on a candy thermometer).
Allow to
cool and serve chilled or at room temperature.

Will keep for 1 week refrigerated.

Serves 6.

Piri Piri

2 red chile peppers
1 cup olive oil
Zest of 1 lemon
1 bay leaf

Combine chile peppers with olive oil, zest and bay leaf in a jar
with a tight-fitting lid.
Leave it in a warm spot for two or three
weeks.
The longer you keep the Piri Piri, the hotter it will get.
A
few drops will enhance almost all Caribbean dishes, especially fish
dishes.

Puerto Rican Beef Stew

1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins

Heat the vegetable oil in a large, heavy pot over moderate heat
and brown the meat.
Add the peppers, onions, garlic, cilantro,
vinegar, oregano, tomato sauce, bay leaves, salt and pepper and
simmer covered for 1 hour.

Add the carrots and potatoes and simmer 1 hour, or until the
meat is tender.
Add the remaining ingredients and simmer an
additional 15 minutes.

Serves 6 to 8.

Puerto Rican Cheese Fritters

1/2 pound Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 tablespoons cornstarch
Cayenne pepper, to taste (optional)
Bread crumbs (for coating)
Vegetable oil for (deep-frying)

Combine the cheese, egg, cornstarch and cayenne in the bowl of
an electric mixer and beat on high speed until well blended.
Roll
into small balls using 1 teaspoon of mixture.
Coat with the bread
crumbs and fry in oil heated to 350 degrees F until golden brown.
Drain on paper towels and serve immediately.

Serves 4 to 6 as an appetizer.

Mofongo (Puerto Rico)

3 light green plantains
Vegetable or peanut oil (for frying)
4 garlic cloves, peeled
2 tablespoons olive oil
4 ounces chicharrones (cracklings)
Salt (optional)
Chopped fresh cilantro or parsley

Peel plantains by slicing off the ends and cutting 3 or 4
lengthwise slits through the peel.
Soak in cold water for 10
minutes, and pull of the skin in strips.
Cut crosswise into
1/2-inch slices, cutting at an angle so the slices have an oval
shape.
Sauté in vegetable oil until softened but not
browned.
Set aside on paper towels to drain and cool.

Mince or press garlic; add to olive oil and mix well.

Process cooled plantains in a food processor until barely smooth
(this is traditionally done with a mortar and pestle).

Break chicharrones into bite-size pieces.

In a bowl, mix plantains, chicharrones, garlic and oil.
Taste
for seasoning and add salt if necessary (chicharrones may make dish
salty enough).
Form into egg-size balls with your hands.
Serve
warm, dusted with cilantro.

Makes about 20 balls.

Rum-Raisin Pound Cake

1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter
(at room temperature)
1 2/3 cups granulated sugar
5 large eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 cup confectioners’ sugar
2 teaspoon whipping cream

Preheat oven to 350 degrees F.
Butter and flour a 12-cup Bundt
pan.

Toss raisins with 2 tablespoons flour in small bowl.
Combine
remaining flour, baking powder and salt in medium bowl.

Using electric mixer, beat butter in large bowl until light.
Add
1 2/3 cups sugar and beat until fluffy.
Adding eggs 2 at a time,
beat after each addition until well blended.
Beat in 6 tablespoons
rum and vanilla extract.
Mix in flour mixture, fold in raisin
mixture and spoon batter into prepared pan.
Bake cake until top is
golden and tester inserted near center comes out clean, about 1
hour.

Cool in pan on rack 10 minutes.
Turn out cake onto rack and cool
completely.

Stir confectioners’ sugar and 1 tablespoon rum in bowl until
smooth; mix in cream and spoon over cake.
Let stand until glaze is
set, about 30 minutes.

Makes 12 servings.

Sancocho (Dominican Republic)

2 tablespoons extra light virgin olive oil
1 medium Spanish onion, chopped
2 or 3 stalks celery with leaves, chopped
1 or 2 whole chickens, washed, skinned, and cut up
2 to 3 teaspoons oregano
2 to 3 teaspoons garlic salt
2 to 3 teaspoons herb garlic seasoning
1 1/2 quarts water
2 or 3 chicken bouillon cubes
3 or 4 ears of field or yellow corn, cut in half or thirds.
3 to 5 cilantro leaves
Couple chunks of otoe or malanga, peeled and washed
Nice size piece of zapallo or calabasa, peeled and washed
Nice size piece of ñame, peeled and washed
Couple chunks of yuca, peeled and washed

In large pot over medium heat, add oil, onion, and celery.
Sauté for several minutes.
Add chicken and about 1 or
2 cups of the water.
Sprinkle oregano, garlic salt, and herb garlic
seasoning.
Cover and let flavors mix for about 10 to 15 minutes,
stirring occasionally.
Add 2 to 3 cups of water at a time, keeping
the mixture at a slow boil until all water has been added.
Add
chicken bouillon cubes.
Add corn.
Cook on slow boil for about 30 to
45 minutes.

Peel the vegetables.
Cut up in 2- to 3-inch pieces.
Soak in
water.

Skim gray foam from top of cooked chicken broth.
Add cilantro
leaves.
Drain water from vegetables and add vegetables to chicken
broth, except the zapallo (or calabasa).
Stir gently.
Allow soup to
boil slowly.
Add zapallo 5 minutes later.
Allow zapallo to cook on
top of mixture.
Allow to boil slowly for an additional 10 to 15
minutes until vegetables are tender.

Add salt, pepper, and/or hot sauce to taste.

NOTE: Frozen sancocho vegetables may be purchased in many
grocery stores.
Substitute frozen vegetables, if desired, rather
than purchasing fresh vegetables.

For a clear broth, once the vegetables are tender, carefully
remove them from the soup; place in covered container.

For a thicker broth, allow the vegetables to continue cooking;
vegetables become very soft and break apart.
Zapallo will break
apart very fast.

If additional broth is needed, add a can or two of chicken broth
plus one cilantro leaf.

Jamaican Banana Bread

2 tablespoons margarine, softened
2 tablespoons light cream cheese, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked, sweetened coconut

Preheat oven to 375 degrees F.
Coat an 8 x 4-inch loaf pan with
cooking spray.
Set aside.

Beat margarine and cream cheese at medium speed with electric
mixer; add sugar, beating well.
Add egg; beat well.

Combine flour, baking powder, baking soda and salt; stir well.
Combine banana, milk, rum, line rind, lime juice and vanilla
extract; stir well.
Add flour mixture to creamed mixture
alternately with banana mixture, beginning and ending with flour
mixture; mix after each addition.
Stir in pecans and coconut.
Pour
batter into prepared pan; bake for 60 minutes.

Let cool in pan for 10 minutes; remove from pan.
Let cool
slightly on wire rack.

Topping
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconut

Combine brown sugar, margarine, lime juice and rum in saucepan;
bring to a simmer.
Cook 1 minute; stir constantly.
Remove from
heat.
Stir in pecans and coconut; spoon over loaf.

Jamaican Buns

Yields 24 buns

3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind
1 cup butter
3 eggs
3/4 cup milk
1 cup raisins
1 1/4 cups shredded coconut
2 egg whites, lightly beaten

Preheat oven to 350 degrees F.

In a large mixing bowl, combine flour, sugar, baking powder,
salt, and lemon rind.
Cut in butter until mixture is crumbly in
texture.
Beat eggs with milk and add to flour mixture.
Blend until
just moistened.
Do not overmix.
Add raisins and coconut and mix
again - just enough to incorporate.
Using an ice cream scoop or
tablespoon, portion dough onto a greased cookie sheet.
Brush the
tops of each bun with beaten egg whites and sprinkle with
sugar.

Bake for about 25 minutes.
Buns should be golden brown and firm
to touch.

Caribbean Jerk Pork Chops

1/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon vegetable oil
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)
2 1/4 pounds lean pork loin or rib chops
(6 chops) - about 5/8 inch thick

Place all ingredients except pork in blender.
Cover and blend
until smooth.

Reserve 1/2 cup of the marinade; cover and refrigerate for
basting.
Trim excess fat from pork.
Place pork in shallow nonmetal
dish or heavy-duty resealable plastic bag.
Pour remaining marinade
over pork.
Cover dish or seal bag and refrigerate at least 12 hours
but no longer than 24 hours.

Heat coals or gas grill.
Remove pork from marinade; discard
marinade.
Cover and grill pork 4 to 5 inches from medium heat 8 to
11 minutes, turning frequently and brushing with reserved marinade,
for medium doneness (160 degrees F) or until pork is slightly pink
when cut near bone.
Discard any remaining basting marinade.

Yield: 6 servings.

Per Serving: 183 Calories; 8g Fat (40.8% calories from fat);
22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol;
312mg Sodium

Exchanges: 0 Grain (Starch); 3 Lean Meat; 0 Vegetable; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates