“Sweet Earth” – Chocolate Mousse with Chocolate Cookie Crumbles

September 23, 2012 By Leave a Comment

TIERRITA DULCE


These adorable desserts, which look like little potted flowers, are all the rage now in Puerto Rico. The “earth” is a rich chocolate mousse topped with dark chocolate cookie crumbs—an edible flower (or candy flower from a specialty baking store) poking out of the soil completes the illusion.

Makes 6 to 8 servings (depending on the size of the pots)

Prep Time: 45 minutes (plus 2 to 24 hours of chilling)

 

 

 

Ingredients:

One 12-ounce bag bittersweet chocolate chips

2 tablespoons dark rum

1 ½ tablespoons instant espresso powder

1 teaspoon vanilla extract

Pinch of salt

3 extra-large eggs, separated

3/4 cup sugar

1 cup heavy whipping cream

2 packages of Oreo Crisps chocolate cookies, crushed

6 to 8 edible flowers, with stems if possible or candy flowers from a bakery supply shop

 

Instructions:

  1. Mix chocolate chips, rum, espresso powder, vanilla, salt, and ½ cup water in a large heatproof bowl.
  2. Set over a pot of simmering water and whisk until melted.
  3. Set aside.
  4.  In a separate bowl, using a hand mixer, beat the egg yolks with ½ cup of the sugar until pale yellow and fluffy and you can see the bottom of the bowl as you beat, about 2 minutes.
  5. Fold about 1/3 of the chocolate mixture into the yolks with a rubber spatula, then fold the egg mix into the chocolate remaining in the bowl.
  6.  Set aside.
  7. Wash the beaters and bowl thoroughly and dry them.
  8. Beat the egg whites with the remaining ½ cup sugar until they hold soft peaks when the beaters are lifted from them.
  9. Fold 1/3 of the whites into the chocolate mixture with a rubber spatula.
  10. Once incorporated, fold the remaining whites into the chocolate mixture.
  11. In a clean bowl, beat the cream until it holds firm peaks.
  12. Fold the cream into the chocolate mixture one-third at a time using a rubber spatula.
  13. Divide the mousse among 8 food-safe flower pots (see Note) or dessert cups.
  14. Chill at least 2 hours or up to one day.
  15. Put the cookies in a heavy sealable plastic bag.
  16. Whack them with a rolling pin into coarse pieces, then roll until fine crumbs.
  17. Top each dish of mousse with crumbled chocolate cookies to resemble “soil”.
  18. Finish with edible flowers.  Standing them straight up by inserting the stems into the mousse.

 

Note: Food-safe pots are available in specialty bakeware shops and online at www.kingarthurflour.com.

 

This recipe was originally published in DAISY: MORNING, NOON AND NIGHT by Daisy Martinez published by Atria Books, a division of Simon & Schuster, Inc. and available for purchase here.

 

Filed Under: Chef Cocina, Daisy Martinez, Desserts, Kid-Friendly, Make It With Mom!, Menus, Recipes Tagged With: ,

Basic Yellow Rice (and Variations)

September 23, 2012 By Leave a Comment

Basic Yellow RiceIf making achiote oil and sofrito ahead of time is like putting money in the bank, this is the time to make a withdrawal. Yellow rice is hands down the most bang-for-the-buck weeknight side dish. It pumps up everything from a pork chop off the grill to pan-fried fish fillets. With some simple additions—like Vienna sausages, lump crab meat or canned beans—it is a meal in itself.

Read Related: Kitchen Savvy: Get to Know Sofrito

BASIC YELLOW RICE
Makes: 6 servings
Prep Time: 5 minutes (with ready-made sofrito and achiote oil; 20 minutes without)
Cook Time: 30 minutes

Ingredients
½ cup Achiote Oil
1 cup Sofrito
¼ cup alcaparrado or coarsely chopped pimiento-stuffed olives
2 TBSP Kosher or fine sea salt (or to taste)
1 TSP ground black pepper
1 TSP ground cumin
2 bay leaves
3 cups long grain rice
5 cups, or as needed, chicken broth, homemade or store-bought

Instructions

  1. Heat the achiote oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the sofrito and alcaparrado and cook until the liquid is evaporated and the sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves.

  2. Raise the heat to high and add the rice. Cook, stirring, until the rice is coated with the achiote oil-sofrito and the grains begin to turn “chalky,” about 3 minutes. Pour in enough chicken broth to cover the rice by one inch. Bring to a boil and boil until the level of the broth meets the level of the rice. Lower the heat to very low, stir the rice thoroughly but only once, and cover. Cook until the rice is tender but with a little bite and all the liquid is absorbed, about 20 minutes. Do not uncover the pot or stir the rice while it cooks. Fluff with a fork before serving.

VARIATIONS
Yellow Rice with Vienna Sausages • Add two 5 oz cans of drained Vienna sausages to the rice just before adding the chicken broth

Yellow Rice With Crab • Substitute bottled clam juice for the chicken stock. Add 2 cups (about 10 oz) lump crabmeat and either a large (about 15 oz) can of corn niblets, drained, or 2 cups frozen corn niblets to the rice just before adding clam juice

Three Bean Paella • Drain and rinse one 15.5 oz can of each: chick peas, pink beans,  and black-eyed peas. Add the beans along with 2 teaspoons of smoked paprika after the rice is tossed in the oil-sofrito mixture. Proceed as above. If you or someone you love is vegetarian, substitute veg stock for the chicken and make a meal of it.

Mexican rice • Add 1 red pepper, cored, seeded and finely diced, one 8 oz can (or 1 cup) corn niblets, drained, one 8 oz can Spanish style tomato sauce, and 1 cup pitted small black olives along with the sofrito.

Rice with Pigeon Peas • Add 1½ pounds smoked pork neck bones into the sofrito mixture before adding the rice and stir until coated. Just before adding the broth, stir one 13 ozbag frozen pigeon peas or one 15-ounce can pigeon peas, drained, into the rice. Proceed as above.


Daisy Morning Noon and NightThis recipe was first published in Daisy: Morning, Noon, and Night (Atria Books) and is available for purchase here.

Learn more about Daisy Martinez.

Filed Under: Quick & Easy, Recipes Tagged With: ,

Sizzling Dishes to Spice Up Your Summer!

July 22, 2012 By Leave a Comment

 

 

Mamiverse Executive Chef Daisy Martinez spices up your summer days with recipes from her Monday, July 23 appearance on NBC’s Today Show!

In the heat of summer what better idea than to gather family and friends around a table outdoors for a feast of hot weather treats.  From the smokiness of Daisy’s Grilled Chicken Express to the cooling flavors of a summer corn salad and ending with a refreshing passionfruit panna cotta…you’ll have an easy-to-make yet memorable meal for any celebration.   

                                                                                                                                                                                                                                          Grilled Chicken Express with Aji Verde

Sweet Corn Fava Bean and Fennel Salad                    Passion Fruit and Mango Panna Cotta with Raspberry Sauce                                                                                                                                                                                                               

 

 
                                                                                                                                                                                        

                                                                                                                                                                                                                                               

  

 

 

 

 

 

 

 

 

These recipes first appeared in DAISY: MORNING, NOON AND NIGHT (Atria Books, a division of Simon & Schuster, Inc. 2010) which is available for purchase here.

 

 

 

 

 

 

 

To learn more about Daisy Martinez click here.

 

 

 

 

 

 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Filed Under: Chef Cocina, Daisy Martinez, Dinner, Family Night Faves, Featured Stories, Great Sunday Suppers, Low-Calorie, Lunch, Recipes, Romantic Dinners, User Recipes Tagged With: ,

Daisy’s Grilled Chicken Express with Aji Verde

July 22, 2012 By Leave a Comment

 

 

 

 

 

 

Ingredients:

5 lbs chicken legs and thighs (about 20 pieces)

¼ c dry adobo, homemade or store-bought

2 c white or cider vinegar

 

  1. Put the chicken in the largest bowl you have. If all the chicken doesn’t fit very comfortably, season it in batches. Sprinkle the adobo over the chicken and toss well to coat. Pour the vinegar over the chicken and toss well again. Let stand at room temperature for 1 ½ hours or refrigerate for up to overnight. Either way, toss it several times as it marinates
  2. Put half of the chicken pieces in a large heatproof bowl that fits in your microwave. Pour half the marinade over the chicken. Cover the bowl tightly with plastic wrap and cook at high power for 10 minutes. Remove the plastic wrap—handle the bowl carefully, it will be hot—and move the chicken around so it cooks evenly. Re-cover the bowl and cook until the chicken is almost completely cooked through, about 10 minutes. Repeat with the remaining chicken and marinade. Once the chicken is microwaved, it should be cooked within an hour.
  3. Heat a gas grill to medium or build a charcoal fire and wait for the coals to be covered with fine gray ash. Cook the chicken, turning it often, until golden, even charred in spots, about 10 minutes. Serve hot or at room temperature.

Variation:  Just as you customize your adobo, you can customize the acidic part of this marinade. Use all white or all cider vinegar or mix the two. Or substitute citrus juice—orange, lemon and/or lime—for part or all of the vinegar.

Aji Verde  (ah-HEE VER-de)

Makes about 1 ¼ cups

Prep Time: 10 minutes

Ingredients:

1 c coarsely chopped fresh cilantro

1/4 c sliced scallions

3 jalapeños coarsely chopped

2 T grated Cotija cheese

2 cloves garlic, pressed or minced

1/2 c extra-virgin olive oil

Juice of 1 lime

Kosher or fine sea salt and freshly ground pepper

Instructions:

  1. Put the cilantro, scallions, jalapeños, cheese, and garlic in the work bowl of a food processor and processor until very finely chopped. With the motor running, drizzle in the olive oil. Squeeze in the lime juice and then enough water to make a sauce with the consistency of a thick milkshake. Season with salt and pepper to taste. The sauce will keep refrigerated a few days, but bring to room temperature before serving.

 

 

 

 

This recipe first appeared in DAISY: MORNING, NOON AND NIGHT (Atria Books, a division of Simon & Schuster, Inc. 2010) and is available for purchase here.

 

 

 

 

 

 

To learn more about Daisy Martinez click here.

 

 

Filed Under: Chef Cocina, Daisy Martinez, Dinner, Family Night Faves, Great Sunday Suppers, Menus, Recipes Tagged With:

Sweet Corn, Fava Bean and Fennel Salad

July 22, 2012 By Leave a Comment

 

 

 

 

 

 

 

Makes 12 servings

Prep Time: 1 hour

 

 

 

 

Ingredients:

10 ears corn, shucked and all silk removed

1 ½ lbs fava beans, shelled, blanched and peeled (about 1 ½ c; see Note)

Half a large bulb fennel, outer layer peeled, core removed and cut into ¼-inch dice (about ½ c plus 2 tablespoon of chopped fresh fennel fronds

¼ c extra-virgin olive oil

Kosher or fine sea salt and freshly ground pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the corn and cook until tender-firm, about 5 minutes. Drain and let stand until cool enough to handle. Slice the kernels off the cobs (You will have about 7 cups of kernels.)
  2. Toss the corn, fava, fennel, fennel fronds, and olive oil together until the vegetables are coated with oil. Season with salt and pepper to taste. Serve right away or let stand at room temperature for up to 1 hour.

Variation: If there are no favas in the market, fresh peas, blanched very quickly in boiling salted water, make a fine substitute. So do freshly cooked and shelled or frozen edamames that have been defrosted.

Note: To prepare favas, first remove the beans from the pods. Snap off the stem end of the pod and pull off the string that runs along the seam down the length of the pod. That should make it easy to open the pod with your fingers. (If not, use a paring knife to help open the pod.) Remove the beans. The skin of the beans, which can be very thin or quite thick, depending on the favas, must be removed before the favas can be eaten. This is much easier to do if you blanch them first:  Drop them into a large pot of boiling water and cook until the skins turn bright green, 2 to 3 minutes. Drain the beans and run them under cool water, and drain again. Use the tip of your thumbnail to flick open the dark spot in the skin at one end of the bean then just squeeze out the bean

 

 

 

This recipe first appeared in DAISY: MORNING, NOON AND NIGHT (Atria Books, a division of Simon & Schuster, Inc. 2010) and is available for purchase here.

 

 


 

 

 

 

 

To learn more about Daisy Martinez click here.

 

 

Filed Under: Chef Cocina, Daisy Martinez, Family Night Faves, Menus, Recipes, Soups & Salads

Passion Fruit & Mango Panna Cotta with Raspberry Sauce

July 22, 2012 By Leave a Comment

Passion Fruit & Mango Panna Cotta with Raspberry SauceWhen my children were small, they would love to hear stories of my summers in Puerto Rico visiting my grandmother Clotilde, and how my cousins and I would climb to the roof of the house to gather mangos and avocados the size of footballs.

I was able to travel to PR with my family a few years ago, and was contentedly sipping a passion fruit cocktail on the beach in Rio Mar, watching my kids frolic in the water as the sun was setting. The sky appeared to be ablaze and was beautiful enough to take my breath away. I reached over and took Jerry’s hand and felt delirious happiness. When I came home, I came up with this recipe as part of a romantic dinner. It’s colors remind me of the sunset on that incredibly happy evening. Needless to say, Jerry totally got it!

Read Related: A Dinner with Daisy! Keys to a Romantic Dinner for Two

PASSION FRUIT & MANGO PANNA COTTA WITH RASPBERRY SAUCE
Makes: 8 Individual Panna Cotta
Prep Time: 20 minutes (plus 4-24 hours chilling time)

Ingredients

For the Panna Cotta
½ cup sugar
1 TBSP gelatin
2 TBSP water
1½ cup mango puree (see Note below)
½ cup passion fruit puree
2 cups heavy cream

For the Raspberry Sauce (makes about 1 cup)
One 10-oz bag frozen raspberries
2-3 TBSP sugar
Juice of half a lime, or as needed

Instructions

  1. Make the panna cotta: Heat ¾ cup water and the sugar in a small saucepan over medium heat, stirring, until the sugar is dissolved and the syrup is boiling. Remove from the heat.
  2. Sprinkle the gelatin over ¼ cup cool water in a small bowl. Let stand until softened, then stir the gelatin mixture into the sugar syrup until the gelatin is completely dissolved. Cool to room temperature.
  3. Stir the mango puree, passion fruit puree, and heavy cream together in a large bowl. Stir in the gelatin mixture thoroughly. Divide the mixture among eight 6-ounce ramekins or custard cups. Set the filled cups on a tray, cover them all with a single sheet of plastic wrap and chill until completely set, at least 4 hours. The panna cotta may be made up to a day in advance.
  4. Make the sauce: Heat the raspberries, sugar, and ¼ cup water in a small saucepan until simmering and the sugar is dissolved. Pass the mixture through a fine sieve into a small bowl, scraping the fruit with the back of a spoon to pass as much sauce through while keeping the seeds and pulp behind. Stir in lime juice to taste.
  5. To serve, invert each ramekin or custard cup over a dessert plate. Wait a few seconds and the panna cotta will slip right out and onto the plate. Spoon some of the raspberry sauce around each serving and pass the remaining sauce separately.

Daisy: Morning, Noon and NightThis recipe first appeared in Daisy: Morning, Noon and Night (Atria Books, a division of Simon & Schuster, Inc. 2010) and is available for purchase here.

DAISY

Learn more about Daisy Martinez.

Filed Under: Desserts, Hosting and Holidays, Recipes

Classic Argentinean Rice Salad

July 10, 2012 By Leave a Comment


 

 

 

Makes 12 servings

Prep Time: 30 minutes

Cook Time: 30 minutes (for the rice; plus cooling time)

 

 

 

Ingredients:

Basic White Rice

2 medium carrots, cut into ¼-inch dice (about 1 cup)

Kosher or fine sea salt and freshly ground pepper

5 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar

½ teaspoon dried oregano

1 ear of corn, stripped of kernels

1 cup shelled baby peas or 1 cup frozen peas, defrosted

2 stalks celery, cut into ¼-inch dice (about 1 cup)

1 red bell pepper, cored, seeded and cut into ¼-inch dice (about 1 ¼ cups)

1 small red onion, cut into thin slivers (about 1 ¼ cups)

Finely grated zest of 1 lemon

Instructions:

  1. Make the rice and set aside to cool to room temperature.
  2. Meanwhile, place the carrots in a medium saucepan of cold water. Add salt and bring to a boil over high heat. Cook until barely tender, about 2 minutes. Remove the carrots with a slotted spoon or spider, let them drain, and put them in a large bowl. Add 2 tablespoons of the olive oil, the red wine vinegar, oregano, and salt and pepper to taste. Toss well and set aside until cool. Blanch the corn and peas separately in the boiling water until each is tender, about 3 minutes for the corn and 4 minutes for the peas (or just 1 minute if using frozen peas).
  3. Toss the cooled rice together with the carrots, corn, peas, celery, pepper, and onion in a large serving bowl. Add the lemon zest and remaining olive oil, and toss to mix. Serve warm or let stand at room temperature for up to 2 hours. Check seasoning again before serving.

 

 

 

 

This recipe was first published in Daisy: Morning, Noon, and Night (Atria Books a division of Simon & Schuster, Inc.) and is available for purchase here.

 

 

 

 

 

To learn more about Chef Daisy Martinez click here.

 

 

 

Filed Under: Chef Cocina, Daisy Martinez, Dinner, Family Night Faves, Featured Stories, Great Sunday Suppers, Hosting and Holidays, Lunch, Menus, Recipes, Sides, Sides

Shrimp Ceviche “Xni Pec”

June 26, 2012 By Leave a Comment

Here’s something you don’t hear every day: This spiced-up version of ceviche that I tried on a trip to Mexico gets its name (xni pec = “shnee pec”) from the Mayan for “dog’s nose.”  Odd as that may sound, it begins to make sense when you eat it—the heat from the chiles may cause your nose to run a bit. Making the ceviche and salsa separately, then mixing them together at the last minute keeps the vegetable and seafood flavors fresh and alive.

Makes 8 servings

Prep Time: 1 hour

“Cook” Time: 3 hours for the shrimp to “cook” in the citrus juice

 

 

Ingredients:

For the Ceviche:

2 pounds small (41 to 50 per pound) shrimp, peeled and deveined (see Notes)

Juice of 3 lemons

Juice of 3 limes

Juice of 2 oranges

For the Xni Pec:

1 large tomato, seeded, and cut into medium dice (about 1 ¼ cups)

1/3 cup chopped fresh cilantro

1/3 cup olive oil

¼ cup finely diced Spanish onion

1 teaspoon finely chopped chile (see Ingredients, page 000)

Juice of 1 lime

Salt and freshly ground black pepper

2 tablespoons olive oil

Good quality corn chips, for serving

 

Instructions:

  1. Make the ceviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of three hours, stirring occasionally so the shrimp cure evenly, or until the shrimp have turned opaque.
  2. While the shrimp is “cooking,” make the xni pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper to taste. The xni pec may be made up to 2 hours in advance and stored at room temperature.
  3. When the shrimp are ready, drain them and reserve the marinade (see Note). Toss with the xni pec and olive oil.  Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.

Notes:

• Choose your chile depending on how much heat you can tolerate. I love heat, so I would go with a habanero chile seeds and all, about the hottest

• there is, for this. For a milder dish, choose serranos or jalapeños and remove the seeds (which add heat) before chopping.

• The liquid drained from a ceviche is known as leche de tigre (tiger’s milk) and is often served chilled in small glasses to accompany the ceviche. It is also wonderful in a Bloody Mary (see page 000) or to enhance a simple glass of tomato juice.

 

This recipe was first published in Daisy: Morning, Noon, and Night (Atria Books) and is available for purchase here.

Filed Under: Appetizers, Chef Cocina, Daisy Martinez, Featured Stories, Healthy Options, Hosting and Holidays, Low-Calorie, Lunch, Recipes, Romantic Dinners Tagged With:

A Dinner with Daisy! Keys to a Romantic Dinner for Two

June 25, 2012 By Leave a Comment

I don’t know if it’s the change in weather, the riot of color blooming in my garden, or simple the joy of throwing off the winter doldrums, but summer always turns my mind to simple, delicious romantic dinners, perfect for reconnecting with that special someone. I don’t know about you, but I know I want my lipstick to look fresh when I make my entrance, so I make sure I put together a visually appealing, light meal with lots of “do-ahead”, so I will look my absolute best when I make my entrance!

When cooking with romance in mind, remember to keep it uncomplicated.

 

 

Plan on a light cocktail, like my White Sangria, which is perfect for this time of year, fun, fresh and bubbly! You can make the simple syrup ahead of time, combine it with the wine, brandy, and fruit and leave in the fridge until you are ready to serve. Add the chilled sparkling water right before you serve it so it is still sexy and effervescent.

Follow up your beautiful sangria with a delicious first course of salad! You don’t want your partner weighed down with steak and potatoes before a romantic evening, and this salad is lovely enough to bring out while you are still sipping your cocktail. My Shrimp, Mango, and Granny Smith Apple Salad with Pineapple Vinaigrette has crunch, color and lots of texture, not to mention protein, and the interplay of flavors between the sweet mango and shrimp, the tartness of the Granny Smith, and the mild warmth of the pineapple vinaigrette is enough to get your cha-cha going!! Serve your “main-meal” salad with some delicious crusty bread to round out the meal, and you’ll have him eating out of the palm of your hand.

That brings us to dessert, and since we’ve already satisfied our daily requirement of fruits and vegetables, nothing says romance like chocolate. Invest in a box of your best quality artisanal chocolates (Recchuiti, Godiva, Jacques Torres come to mind), or if you really want to pull out all the stops, try serving some homemade Sweet Crepes (you can make them earlier in the day), drizzled with store bought Dulce de Leche and a Dark Chocolate Ganache (fancy way to say chocolate sauce, heehee!). Serve with a spilt of your favorite champagne, and wait for him to fall to his knees! At the very least you can expect flowers, or if you’re lucky…jewelry!

 

 

 

To learn more about Daisy Martinez click here.

Filed Under: Appetizers, Chef Cocina, Daisy Martinez, Dinner, Featured Stories, Hosting and Holidays, Low-Calorie, Menus, Recipes, Romantic Dinners, Sides, Soups & Salads Tagged With:

Shrimp, Mango and Granny Smith Apple Salad with Pineapple Vinaigrette

June 24, 2012 By Leave a Comment

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb U-15 uncooked shrimp, heads off, shells on

Water

2 bay leaves

1 t black peppercorns

juice of 1 lemon

2 t salt

2 large mango (medium dice)

½ medium red onion. Small dice

1 Granny Smith Apple, cored and sliced thin

2 T cilantro, chopped

Vinaigrette

1 lime, juiced

2 T pineapple juice

1 T white wine vinegar

¼ t red pepper

¼ c extra virgin olive oil

Sea salt and fresh ground pepper

4-6 Boston lettuce leaves

 Instructions:

  1. Clean and devein the shrimp, and slice in half, lengthwise. Set 6 cups of water in a medium saucepan with the bay leaves, peppercorns, lemon juice and salt. Simmer the court bouillon for 15 minutes. Add the shrimp and cook at low simmer 2 minutes. Drain and set aside.
  2. Arrange the diced mango, onion, cilantro and apple in a mixing bowl, and toss to combine. Add the shrimp, and dress with the vinaigrette. Adjust seasonings. Chill and serve on the leaves of Boston lettuce.

 

 

To learn more about Daisy Martinez click here.

 

Filed Under: Appetizers, Chef Cocina, Daisy Martinez, Dinner, Featured Stories, Healthy Options, Hosting and Holidays, Lunch, Recipes, Romantic Dinners, Sides, Soups & Salads

Chef Daisy on CBS This Morning

June 16, 2012 By

Filed Under: Daisy Martinez, Featured Stories, Featured Video, Food TV

Daisy’s Recipe Ideas for Hearty Appetites!

June 16, 2012 By Leave a Comment

 

Chef Daisy Martinez wanted to say “I Love You Dad” in a special way when she appeared on CBS This Morning for Fathers Day but these recipe ideas are great for hearty appetites any time of year.

Her menu for an unforgettable brunch includes everything from a spicy Mexican beer, a plantain and picadillo casserole, a Latin-take on steak salad, a scrumptious dessert featuring bananas and dulce de leche, to a cinnamon-scented coffee to top off this delicious brunch!

 

        Michelada                                       Pastelón: Plantain and Picadillo Casserole                                       

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                                                  

                          “Casa de Steak” Salad                                   Banana and Dulce de Leche Strudel

Courtesy iliketocook.blogspot.com

 

 

 

 

 

 

 

 

 

 

      Café de Olla: Cinnamon Scented Coffee

 

 

 

 

 

 

 

 

 

 

 

These recipes first appeared in DAISY HOLIDAY COOKING  and DAISY: MORNING, NOON, AND NIGHT (Atria Books, a division of Simon & Schuster, Inc. )which is available for purchase here.

To learn more about Daisy Martinez click here.

 

Filed Under: Appetizers, Beers, Chef Cocina, Cocktails, Daisy Martinez, Desserts, Dinner, Drinks, Family Night Faves, Featured Stories, Great Sunday Suppers, Hosting and Holidays, Lunch, Make-Ahead Meals, Menus, Non-Alcoholic, Recipes, Sides, Soups & Salads

Pastelon: Plantain & Picadillo Casserole

June 15, 2012 By Leave a Comment

Pastelon: Plantain & Picadillo Casserole

PASTELON: PLAINTAIN & PICADILLO CASSEROLE
Makes: 12 buffet servings
Prep Time: 2 hours
Cook Time: 1 hour

Ingredients
9 fully ripe plantains (see Note)

For the Picadillo (makes 4 cups)
Vegetable oil cooking spray
1½ lb. ground beef, pork or turkey
Kosher or fine sea salt and freshly ground pepper
1 cup  sofrito
¼ cup alcaparrado or coarsely chopped pimiento-stuffed olives
2 TBSP tomato paste
1 TSP ground cumin
Pinch ground clove (if using beef or pork)
2 TBSP all-purpose flour
½ cup raisins, optional

To Finish the Pastelon:
1 TBSP butter, softened
1 TBSP vegetable oil
12 extra-large eggs

Read Related: Holiday Casseroles: Tamal de Cazuela

Instructions

  1. Preheat the oven to 375° F. Line two baking sheets with parchment paper and spray the paper with cooking spray.
  2. Peel the plantains and cut them on a sharp diagonal into ½ inch slices. The slices should be about 3 inches long (shorter near the ends). Line the plantain slices up side by side and spray the tops with cooking spray. Bake until well browned on the bottom, about 20 minutes. Pile the plantain slices up on a plate to cool. Repeat as necessary with the remaining plantains.
  3. While the plantains are baking, make the picadillo: Spray a large deep skillet with vegetable cooking spray. Set over high heat and crumble the ground beef into it. Cook, stirring, until all traces of pink are gone, about 4 minutes. Add the sofrito and cook, stirring, until the liquid from the beef and sofrito is evaporated and the mixture is sizzling, about 6 minutes. Add the alcaparrado, tomato paste, cumin, clove and salt and pepper to taste. Lower the heat (so the tomato paste doesn’t stick to the bottom and burn) and cook until the tomato paste changes color, a minute or two.
  4. If necessary, spoon off all but 1 tablespoon of the fat from the pan. Add the flour and cook 2 minutes, stirring. Add ¼ cup water, raise the heat to medium, and bring to a boil. Stir in the raisins and check the seasonings and add salt and pepper if you think it needs it. Remember, you want a well-seasoned picadillo to balance the sweetness of the plantains. Cool the picadillo while baking the rest of the plantains.
  5. Assemble the pastelon: Grease the bottom and sides of a large (12-inch) cast iron skillet with the butter, then pour the oil over the butter. Cover the bottom of the pan by making concentric circles of overlapping cooked plantain slices. Spoon the picadillo over the plantains and smooth into an even layer. Cover the picadillo (as you covered the bottom of the pan) with concentric circles of overlapping plantain slices. The pastelon can be assembled to this point up to an hour in advance and kept at room temperature covered with a damp kitchen towel or several thicknesses of damp paper towels.
  6. Heat the skillet over medium-low heat just until you can hear sizzling. Reduce the heat to low and very slowly pour the beaten eggs around the edges of the pan and over the top of the pastelon. Pour in as much of the egg as you can without overfilling the pan. Run a heat-resistant spatula around the edges of the pan, separating the plantains and picadillo from the side of the pan and letting the egg from the top seep around the sides of the pan, making room for more egg. When all the liquid egg has set up, add the remaining egg and continue running the spatula around the edge of the pan until that batch of egg is set and the pastelon “drinks” up the rest of the egg. Set the skillet in the oven and bake until bubbling around the edges and the center is set, about 25 minutes. Cool 15 minutes before serving. The pastelon will stay warm enough to serve (if left in the pan) for to an hour. Unmold it (see below) just before serving.
  7. Run a thin knife around the edges of the pan to make sure the pastelon won’t stick to the pan. The pastelon can be served directly from the pan, which is easiest to do with an offset spatula. Or for a more dramatic presentation, invert the pastelon onto a serving platter: Choose a large round serving platter—if it has a rim, the “well” of the plate should be at least an inch or two wider than the pan. Put the platter upside down over the pastelon. With a pot holder or oven mitt, grasp the pan handle with one hand and use the other hand to clamp the platter in place over the pastelon. Invert the pan and the platter. Be brave and use one quick motion. Leave the pan in place for a few minutes, then gently lift it. If any of the plantains stick to the pan, simply scrape them off and re-place them on top of the pastelon. Cut into wedges using a very sharp knife and a gentle sawing motion.

Note: The ideal plantains for making this version of pastelon are completely black, but not at all mushy. If you were to fry the plantain slices (as is done traditionally) instead of baking them, a slightly less ripe plantain is ideal. Frying will soften up a plantain much more than baking. If there’s any question about whether your plantains are ripe enough to make pastelon, it is better to err on the side of riper rather than “greener” plantains. The sweet flavor of ripe plantains is a key part of this dish.

TIPS

• Save the ends of the plantains, which aren’t neat little slices, to plug up odd little spots in the top and bottom layers of the pastelon.
• A heavy, well seasoned cast-iron skillet is really the best pan for this. It will cook the underside of the pastelon evenly and gently and the seasoned finish reduces the chances of the pastelon sticking when it comes time to invert it.

VARIATIONS

• Add a little heat to the picadillo by seasoning it to taste with chile powder or crushed red pepper flakes.
• Spike the filling by soaking the raisins in rum or brandy for an hour or so and drain them before adding them to the picadillo.
• Substitute ground chicken or turkey for the ground beef.
• For an earthy note, soak a handful of dried mushrooms in hot water to cover. Drain and rinse them well, then chop them coarsely. Add along with the sofrtio when making the picadillo.

Daisy Morning Noon and Night-Daisy Martinez

This recipe first appeared in Daisy: Morning, Noon and Night (Atria Books, a division of Simon & Schuster, Inc.) which is available for purchase here.

Learn more about Daisy Martinez.

 

Filed Under: Make-Ahead Meals, Menus Tagged With: ,

Casa de Steak Salad

June 15, 2012 By Leave a Comment

Courtesy iliketocook.blogspot.com

 

 

 

 

 

Makes 6 servings

 

 

 

 

Ingredients:

For the Dressing:

1 c crema (see Note) or sour cream

½ c mayonnaise

Juice and finely grated zest of 1 lime

1 ½ c crumbled Cabrales or other blue cheese (about 5 ounes)

Freshly ground black pepper

 For the Salad:

1 lb slab bacon

One (5-ounce) container “spring mix” greens or mesclun

1 bunch radishes, trimmed and cut into very thin slices (about 2 c)

1 large English (hothouse) cucumber, cut in half lengthwise, seeded, then cut into ½-inch dice (2 generous cups)

2 T olive oil

Kosher or fine sea salt and freshly ground pepper

Instructions:

Make the dressing:

  1. Whisk the crema, mayonnaise, and lime juice and zest together in a small bowl until smooth.  Fold in the Cabrales and season with pepper to taste. The dressing may be made up to 2 days in advance. Cover and refrigerate. Bring to room temperature before serving.

Prep the salad ingredients: 

  1. If necessary, cut the rind off the bacon. Cut the bacon into ¼-inch slices and then cut the slices crosswise into ¼-inch lardoons. Put the lardoons into a large skillet with 2 tablespoons water. Set over high heat and cook until the water is evaporated and the bacon starts to sizzle. Reduce the heat to low and cook until the bacon is lightly browned but not at all dried-out, about 6 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Discard the fat or save for another use. The bacon can be made several hours before serving the salad and kept at room temperature (don’t refrigerate).
  2. Wash the salad greens and dry them well, preferably in a salad spinner. The greens can be wrapped in damp paper towel and stored in a plastic bag in the refrigerator for up to a day. The radishes and cukes can be cut up to several hours before serving and refrigerated. The radishes will stay nice and crisp in a bowl of ice water. Drain the radishes thoroughly before putting the salad together.

Toss and serve the salad:

  1. Toss the greens, bacon, cucumbers, and radishes together with 2 tablespoons olive oil in a serving bowl. Season the salad lightly with salt and pepper and toss again. Serve the salad with the dressing on the side, letting guests help themselves to both.

Note: Crema Mexicana is a tart dairy product with a consistency thin enough for spooning or drizzling. A drizzle adds a creamy-sour note to finished dishes like soups and stews or serves as the base for dressings like this one. Crema is available in Latin groceries and larger supermarkets (check the dairy aisle, near the Latino cheeses). If you can’t find crema, substitute sour cream thinned down with enough water so it drips easily from the spoon.

 

 

 

 

This recipe first appeared in DAISY HOLIDAY COOKING (Atria Books, a division of Simon & Schuster, Inc. )which is available for purchase here.

To learn more about Daisy Martinez click here.

Filed Under: Chef Cocina, Daisy Martinez, Dinner, Family Night Faves, Great Sunday Suppers, Menus, Recipes, Soups & Salads

Café de Olla: Cinnamon Scented Coffee

June 15, 2012 By Leave a Comment

Cafe de Olla: Cinnamon Scented Coffee

CAFÉ DE OLLA
Makes: 8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes

Instructions
½ cup packed dark brown sugar
3 cinnamon sticks
4 cloves
1 TBSP molasses
5 heaping TBSP Spanish-style coffee or espresso
2 cups of milk
¼ cup chopped unsweetened chocolate
Granulated and/or brown sugar for passing

Read Related: Iced Coffee Coolers to Help You Beat the Heat

Instructions

  1.  Bring 6 cups of water, the brown sugar, cinnamon sticks, and cloves to a boil in a large saucepan over medium high heat. Stir until the sugar is dissolved. Stir in the molasses and return to the boil, skimming any foam from the top.
  2. Remove the saucepan from the heat, stir in the coffee and let steep for 6 to 7 minutes. Strain and set aside.
  3. Heat the milk in a small saucepan until the sides begin to bubble. Discard the skin from the top of the milk and whisk in the chocolate until it is melted. Divide the milk among 8 warm coffee cups. Fill the remainder of the cup with hot black coffee. Pass brown and/or white sugar at the table for people to adjust the sweetness as they like.

 

Daisy: Morning, Noon and NightThis recipe first appeared in Daisy: Morning, Noon, and Night (Atria Books, a division of Simon & Schuster, Inc. ) which is available for purchase here.

Learn more about Daisy Martinez.

 

Filed Under: Drinks, Hosting and Holidays, Non-Alcoholic Tagged With: ,

Michelada

June 15, 2012 By Leave a Comment

Michelada

MICHELADA
Makes: 1 drink

Ingredients
Juice of half a lime
½ TSP chipotle hot sauce
Big dash Worcestershire sauce
One 12 oz bottle light-bodied beer (Corona is a good start)

Instructions

• Put the lime juice, hot pepper sauce, and Worcestershire sauce in a large tumbler. Fill the tumbler halfway with ice and slowly pour in the beer.
• Find a hammock.

 

Daisy Morning, Noon and Night

This recipe first appeared in Daisy: Morning, Noon, and Night (Atria Books, a division of Simon & Schuster, Inc. ) which is available for purchase here.

Learn more about Daisy Martinez.

Filed Under: Beers, Drinks, Hosting and Holidays Tagged With: ,