Tostones are a traditional side dish for many Puerto Rican meals including Pernil and rice and beans. They are made from green, un-ripe, plantain and are both savory and crispy. Whenever you are served tostones in a Puerto Rican restaurant it's not uncommon for them to come with some mayo/ketchup (or 'machu') sauce on the side.
3 green plantains (very important that they are green, not yellow)
About 2 cups of Canola Oil
2 teaspoons of Pavochón seasoning
1 clove of garlic, halved
2 teaspoons salt (for ice bath)
Slice the ends off the plantains and run a knife down the length of each one creating a large incision. Pry open skin to peel. Slice plantains 1 inch thick and place in a small to medium bowl of salted ice water;
this is what gives the tostones their crispiness.
Heat oil in a deep-fry pan or large frying pan over medium-high heat until simmering. Oil should be about 2 inches deep (deep enough so that plantains will be completely submerged when cooked). Once oil is heated remove plantain slices from ice bath and pat dry with paper towels. Fry slices for about 2 minutes per side or until soft enough that they and can be pierced with a fork.
Remove from oil and drain on paper towels until cool enough to handle.
Flatten each piece to 1/4-inch thickness- this can be done with the bottom of a plate or cup. Sprinkle Adobe onto flattened plantains while they are still warm. Return plantains to oil and refry for about 2 minutes per side until crispy. Drain on paper towels then rub garlic clove onto both sides of each tostone. Serve hot.
CLASSIC ITALIAN PESTO
2 cups fresh basil leaves packed
1/2 cup freshly grated Romano or Parmesano-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or chopped walnuts
3 garlic cloves, minced
1 to 2 tablespoons of Classic Italian seasoning
Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
While the food processor is still running, slowly add the olive oil in a small steady stream (adding the olive oil slowly will help the pesto emulsify while keeping the oil from separating).
Add the Italian seasoning.
Occasionally stop the processor to scrape down the sides of the food processor.
Toss with pasta for a quick sauce, top onto baked potatoes, spread onto crackers or toasted slices of bread, or use as a spread on sandwiches.
Pro Tip>> Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.
SIX CHILI CINCINNATI CHILI
2 Tbsp olive oil
1 medium Spanish yellow onion, chopped finely
4 garlic cloves, peeled and minced
1 pound of lean ground beef
1 can (16oz.) of drained red beans (we use Goya's line of 'Small Red Beans')
1 can (16oz.) of stewed roasted tomatoes
2 tablespoons of Sazón Forte Chili Blend
1 teaspoon of ground cumin
1 tablespoon of organic brown sugar
2 tablespoons of tomato paste
1/2 cup (4oz.) of water
1/2 cup (4oz.) of wine
Salt & pepper to taste
Spaghetti: of your choice
1 package (16oz.) of spaghetti noodles (Barilla is our favorite)
Coarsely chopped cilantro
Chopped red onion
Mexican crema or Sour cream
Cheddar cheese, block or shredded
1. Heat oil in a large pan over high heat, add onion and set heat to medium-low.
2. Once onions are translucent add garlic and cook until tender.
3. Add the chili powder and the ground beef.
4. Cook and crumble beef until brown.
5. Add the cumin, canned tomatoes with the juice, the tomato paste and beans. Add about 1/2 cup of water and a generous splash of white wine.
4. Add the brown sugar (this helps cut the acidity of the tomatoes). Season with salt and pepper to your taste.
5. Let it simmer on low medium heat for about 20 to 30 minutes or until it thickens.
Serve Chili over cooked spaghetti noodles and top with cheddar cheese, red onion, cilantro chopped avocados and sour cream.
DALGONA WHIPPED COFFEE
4 tbsp of Dalgona coffee mixture
2 tbsp of hot water
1 cup of milk of your choice
1 medium sized glass (or 2 small glasses) filled halfway up with ice
1/4 teaspoon of ground cinnamon
A few leaves of mint for garnish
Mix Dalgona coffee mix with 2 tablespoons of boiling hot water in medium sized bowl. Blend with an electric mixer until coffee becomes cloud-like in texture (you can also whisk by hand, though this method does take longer and doesn't always produce fluffy results).
Once coffee is whipped, scoop out of bowl and into a glass of your preferred milk of choice; we suggest half a cup of milk per serving. Top with powdered cinnamon and fresh mint.
Makes 1 large-sized serving or two smaller servings.
Makers' Tip #1: Top whipped coffee onto your favorite brand of vanilla ice cream to enjoy as a dessert.
Makers' Tip #2- Pour 1oz. of Brandy into milk before topping glass with whipped coffee.
DALGONA BLENDED COCKTAIL
3 scoops vanilla ice cream
2 oz. Amaretto
3 dashes of chocolate bitters (optional)
4 tbs Dalgona blend
1 cup of ice
1 tbs Dalgona
Espresso bean for garnish (optional)
With electric mixer, mix 1 tablespoon of Dalgona mix with half tablespoon of hot water until mixture becomes fluffy in consistency. Set aside.
Blend together 2 scoops of ice cream, Amaretto, chocolate bitters, 3 tablespoons of Dalgona mix, and ice in blender and blend until smooth . Pour into cocktail glass and top with one ball of vanilla ice-cream. Then top with previously whipped Dalgona and whipped cream. Garnish with espresso beans.
Juice from 2 limes
2 tbs of honey
2 tbs of extra virgin olive oil
1.5tbs of white balsamic vinegar
1 tsp of Pavochón Adobo
1/2 tsp of fine sea salt
1/2 tsp pepper
1lb peeled and deveined shrimp (either raw or cooked)
1 ripe mango, chopped (about 1.5 cups)
1/2 of one red onion, finely diced
1 cup of sweet cherry tomatoes, diced
1/2 Cup of fresh chopped cilantro, to taste
1/2 of one green pepper
1/2 of one red pepper
1/2 cup of red pimientos in jar
1 jalapeño pepper, seeded and minced, add to taste
1 clove of garlic, finely chopped
In a large bowl whisk together honey, olive oil, vinegar and Pavochón Adobo until well blended. Once mixed, add in cherry tomatoes, mango, red onion, pimiento and red and green peppers, garlic, and minced jalapeño.
In a separate bowl toss shrimp, lime juice and salt. If using raw shrimp, cover and refrigerate for 30 minutes. This is how the shrimp will cook. The cooked shrimp should be pink or white in color, rather than transparent (if using already cooked shrimp, skip this step and add shrimp, salt and lime juice to vegetable bowl).
After 30 minutes, gently mix in the shrimp and lime juice into the bowl of vegetables. Add cilantro and season with pepper to taste. Toss well and serve on freshly fried tostones or on it’s own.
10 fresh mint leaves
½ lime, cut into 4 wedges
2 tbs Smoky Amapola sugar
1 cup of crushed ice cubes
1½ fluid oz. of white rum
½ cup club soda
Optional: dehydrated hibiscus petals for garnish
Place mint leaves and one lime wedge into a sturdy glass. Use a muddler to crush both the mint and lime. Add 2 more lime wedges and your Smoky Amapola sugar; muddle again to release lime juice. Do not strain your mixture. Fill your glass with ice. Pour rum over the ice, and fill the rest of the glass with the club soda. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge and dehydrated hibiscus petal if desired.
CAFE ORO CREME BRULEE
5 large egg yolks
3 cups (720ml) heavy cream
3/4 cup (150g) granulated sugar, divided
1 vanilla bean or
2 tablespoons of Sazon Forte Cafe Oro Dalgona
1 and 1/2 teaspoons pure vanilla extract*
1/4 teaspoon salt
4 oven-safe ramekins
Preheat oven to 325°F. Whisk together egg yolks and 1/2 cup of granulated sugar together; set aside. Bring a small pot of water to a boil (this will go in the baking sheet for your water bath).
In a medium saucepan, over medium heat, heat heavy cream, Dalgona, salt and vanilla pulp from the vanilla bean. As soon as cream begins to simmer, remove from heat.
Remove about 1/2 cup of warm heavy cream and in a slow, steady stream, whisk into the egg yolks. Make sure to keep the egg yolks moving during this process or they will scramble. Now in a slow and steady stream, pour the egg yolk mixture into the warm heavy cream and whisk.
Place your ramekins in a large baking pan. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of hot water. Use an oven mitt to transfer the pan to the oven since the baking pan will be hot.
Baking time will depend on your ramekin size- bake until edges are set and centers are jiggly. A ramekin with one-inch depth will take 35 minutes to bake. Begin checking them at 30 minutes.
Remove baking pan from oven then remove ramekins from the pan. Place on wire rack to cool for an hour. Once cool place in refrigerator, loosely covered and chill for at least 4 hours and up to 2 days before topping.
With the remaining granulated sugar, sprinkle a thin layer over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately or store in fridge for up to 1 hour before serving
1 oz. Cointreau
1 oz. Silver Tequila
1/2 oz. Orange Blossom Water
2 oz. Ginger Beer
2 tsp. Sazón Forte Amapola Sugar
1 Cup Ice
Dehydrated hibiscus petal
Dehyfrated orange slice
Combine ingredients in shaker (without ice) and shake until sugar dissolves. After several shakes open cocktail shaker, add ice and shake again. Strain into cocktail glass and garnish with hibiscus and dehydrated or fresh orange slice.
A classic margarita with a spicy twist.
1.5oz of silver tequila (or tequila blanco)
.5oz of freshly squeezed lime juice
2-3 tbs of Sazón Forte Serrano Sugar
Lime wheels for garnish
Pour Serrano sugar into a small dish. Take a wedge of lime and generously rub it around the rim of your glass (simple syrup is also optional for this step). Dip the rim into the sugar then fill the glass with fresh ice and set aside.
Place the tequila, Cointreau and lime juice into a cocktail shaker filled with ice and shake for 10 seconds. Strain into your prepared cocktail glass. Garnish with lime wheels and serve.