The Cuisine of Puerto Rico

There are 15 comments on the Apr 22, 2011, Buzzle.com story titled The Cuisine of Puerto Rico. In it, Buzzle.com reports that:

Officially Puerto Rico is known as the Commonwealth of Puerto Rico and is an unincorporated territory of the United States.

Join the discussion below, or Read more at Buzzle.com.

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HairyGuy

Anaheim, CA

#122 Jul 30, 2012
--- Pimientos rellenos de carne.----

**Ingredientes:

- 12 pimientos del piquillo
- 200g de carne magra de cerdo picada
- 200g de carne de ternera picada
...- 1 cucharadita de pimentón dulce
- 150g de bechamel
- 1 cebolla grande
- Aceite de oliva
- Sal
- Tomate frito
- 1 pastilla de carne
- Pimienta

*** Preparación:

Cortamos la cebolla muy finita y la ponemos a freír con poco aceite.

Dejamos que se poche y le añadimos la carne de ternera, después la de cerdo, 1 cucharadita de pimentón dulce y lo dejamos cocer durante 10 minutos a fuego lento.

Cuando pasen los 10 min. añadimos la bechamel y se mezcla todo bien. Rectificamos en sal si es necesario.

Se rellenan los pimientos con la mezcla. En una sartén rehogamos cebolla picada a fuego lento, añadimos tomate frito, 1 pastilla de carne, sal y pimienta. Para terminar lo dejamos hervir unos minutos y se lo añadimos a los pimientos.
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(La receta es de el forum Cuba por Leon Zaragoza Madrid.)
HairyGuy

Anaheim, CA

#123 Jul 30, 2012
--"Croquetas de legumbres"---

**Ingredientes:

1 taza de leguminosas bien cocidas (garbanzos o lentejas son ideales)

1 cebolla

Ajo
... 1 zanahoria.

Comino en polvo

Perejil

Huevo o harina, salsa de soja y agua.

Aceite.

*** Preparación:

Pelamos la cebolla y los ajos, los troceamos y los salteamos con un poco de aceite y sal durante 3 minutos.

Machacamos las legumbres previamente cocidas. Añadimos el ajo y la cebolla, la zanahoria rallada finita, el perejil y el comino.

Lo mezclamos todo hasta tener una mezcla consistente y compacta. Si estuviera blanda, le podemos añadir harina.

Damos la forma a las croquetas de legumbres y las pasamos por el huevo, las rebozamos con pan rallado.

Las freímos y ya se pueden comer.¡Rico Rico!

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(La receta es de el forum Cuba por Leon Zaragoza Madrid.)
HairyGuy

Anaheim, CA

#124 Jul 30, 2012
---- receta del Bacalao al Pil Pil ,un plano tipico de la Cocina Vasca!------

Bacalao al pil pil

**** Ingredientes para 4 personas:

8 trozos de lomo de bacalao desalado que no sea demasiado grueso
3 dl. de aceite de oliva
5 dientes de ajo
unas anillas de guindilla

**** Preparación:(Tiempo de realización 30 minutos)

1. Desalar previamente el bacalao. Escamar, quitar las espinas y secar con un paño limpio.

2. Poner una cazuela a fuego medio y verter el aceite. Añadir los dientes de ajo en láminas y las anillas de guindilla. Cuando empiecen a tomar color, se retiran y reservan.

3. Se quita la cazuela del fuego y se deja templar. Se introducen en el aceite los trozos de bacalao, con la piel hacia arriba. Es muy importante que el bacalao esté seco, en caso contrario empezará a saltar el aceite. Se pone nuevamente al fuego la cazuela. El bacalao se cocerá suavemente,-nunca freír-, durante unos cinco minutos.

4. Se retira la cazuela del fuego y se pasa el bacalao a otra cazuela, siempre con la piel hacia arriba. Se añaden dos cucharadas del aceite en el que acabamos de cocer- freír el bacalao. Se deja fuera del fuego unos 3 minutos para que sude el bacalao.

5. Se pone a fuego suave la cazuela con el bacalao y antes de que empiece a hervir se retira fuera del fuego. Movemos constantemente en círculo la cazuela para que empiece a ligar la salsa. Ha de hacerse sin brusquedades. A medida que se va ligando la salsa se va añadiendo cucharadas del aceite en el hemos cocido-freído el bacalao. Siempre fuera del fuego, si se enfriara, se acerca sólo para que conserve la temperatura templada, a la que se ha de montar. La salsa se cortaría si hirviera.

6. Servir con la piel de los lomos hacia arriba y cubierto parcialmente de la salsa. Encima de cada lomo se colocan una láminas y anillas de guindilla que teníamos reservadas.
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(La receta es de el forum Cuba por nuestro amigo WJDC.)
HairyGuy

Anaheim, CA

#125 Aug 25, 2012
** BOCADITOS **

Ingredients:

1 small can Deviled ham (4.25 oz)
1 package of cream cheese (8 oz)
1 bottle chopped pimentos (2 oz)
(Pickle relish optional)
2 dozen soft dinner rolls, or potato rolls.

Procedure:

If you are making them for a large group, go ahead and double the recipe.
Use the larger can of Deviled ham and 4 oz bottle of pimentos, you will be glad you did!

Mix the first 3 ingredients well till you have a smooth paste.
Cut the rolls in half and spread with the paste to make the little sandwiches.

Enjoy!

(create by Gordon Robinson of Cuban Forum.)

http://www.topix.com/forum/world/cuba/T7SHEU9...
HairyGuy

Anaheim, CA

#126 Jan 3, 2013
** Quimbombó Guisado **

(Puerto Rican stewed okra)

4 to 6 servings

-- Ingredients:

•Oil, vegetable or olive -- 2 to 3 tablespoons
•Onion, chopped finely -- 1
•Green bell pepper, finely chopped -- 1
•Garlic, minced -- 2 to 4 cloves
•Ham (optional), diced -- 1/4 cup
•Tomatoes, seeded and chopped -- 3
•Okra, destemmed, cut into 1-inch rounds -- 1 pound
•Water or stock -- 2 cups
•Salt and pepper -- to taste

-- Method:

1. Heat the oil in a large pot or saucepan over medium flame. Add the onion, bell pepper and garlic and sauté until the onion is translucent. Add the ham and stir to heat through. Add the tomatoes and simmer for 5 to 7 minutes to cook the tomatoes down somewhat.

2. Add the okra, water or stock, salt and pepper and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes, or until the okra is cooked through and tender. Adjust seasoning and serve as a side dish.

-- Variations:

•Garnish the finished dish with chopped cilantro.

•To turn into a full meal, add 1 cup diced potatoes, green plantain or calabaza squash at the same time you add the okra. Cook until tender and serve over rice.

•Sauté 1/2 cup of chopped chorizo along with the ham if you like.

----------

( Okra, or "quimbombó," was introduced to Puerto Rican cooking by African slaves. This easy dish makes excellent use of these green pods with their unique texture and taste.)
HairyGuy

Anaheim, CA

#127 Jul 7, 2013
*** Puerto Rican Sangria ***

Ingredients:
----------

- 1 1/2 cups passion fruit (frozen, pulp, thawed, I can't get this here so I use frozen mangoes in a blender with some canned mango juice)

-2 cups red wine

-6 ozs mandarin oranges

-2 cups pineapple juice

-2 cups lemon lime beverage (carbonated)

- 1/2 cup fresh lemon juice
- 1 cup white rum

ice (cubes)

Directions:
----------

1) Combine all ingredients in a pitcher, chill for at least an hour and enjoy.
HairyGuy

Anaheim, CA

#128 Jul 7, 2013
****Tropical Gazpacho Fruit Soup ****
(Puerto Rico)

Servings: 8

Ingredients:
----------

.3 cups fresh raspberries (or frozen)

3 cups sparkling water

1/2 cup granulated sugar

1 lemon, juice of

1 papaya, peeled, chopped small

1 medium mango, peeled, seeded, diced small

2 kiwi fruits, peeled, diced small

1 cup fresh pineapple, diced small

1 teaspoon fresh ginger, shredded, to taste

Directions:
----------
1) Puree raspberries in a blender or food processor, then pass the puree through a sieve to remove the seeds.

2) In a non-reactive bowl, combine raspberry puree with sparkling water & sugar, then add lemon juice, papaya, mango, kiwi & pineapple.

3) Refrigerate 1 hour before serving, garnished with the ginger.

receipe By Sydney Mike.

Enjoy!
Refreshing.
HairyGuy

Anaheim, CA

#129 Dec 6, 2013
Comidas de Borinquen para las Navidad.

Images of Foods for Chrsitmas in Puerto Rico.

http://images.search.yahoo.com/search/images...
HairyGuy

Anaheim, CA

#130 Dec 22, 2013
Coquito time.
Jorge

San Juan, Puerto Rico

#131 Dec 22, 2013
Pionono

In Puerto Rico piononos are prepared using yellow, or sweet plantain as the "bread" around a savory filling. It is usually stuffed with a meat filling called picadillo with cheese, the whole sandwich is then deep-fried.

But......

Piononos may refer to several varieties of pastry popular in Spain, South America, and Philippines.

Piononos are small pastries traditional in Santa Fe, a small town adjacent to the city of Granada, Spain. A pionono has two parts: a thin layer of pastry rolled into a cylinder, fermented with different kinds of syrup which give the pionono a sweet and pleasant texture, crowned with toasted cream. It is typically eaten in one or two bites.

In various South American countries such as Argentina, Paraguay, Venezuela, Colombia, and Peru, piononos are prepared using a dough made of flour, eggs, and sugar, which is baked in a thin sheet then rolled around a filling of dulce de leche sometimes with walnuts, or fruits like strawberries with chantilly cream, or in the case of savoury piononos with York ham, cheese, tomato and mayonnaise, or a savory salad, such as chicken salad or even tuna.

In The Philippines, piononos, or pianonos, are similar to jelly rolls. It is made up of a layer of pastry that consists of eggs, sugar, and sifted flour. It is usually baked as a sheet. Once cooled, jelly or other fillings are spread over the pastry. Then it is rolled from one end to the next. Fillings can range from anything sweet to savory.
HairyGuy

Los Angeles, CA

#132 Dec 22, 2014
Coquito

(Puerto Rican Coconut Milk-Rum Christmas Drink):

**** Ingredients:

1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
2 egg yolks
2 cups fresh coconut milk or 1 (15-ounce) can coconut milk
Pinch salt
1/4 teaspoon true Ceylon cinnamon (sold as Mexican cinnamon or canela in Hispanic markets)
1 cup Puerto Rican white rum
Ground cinnamon

***** Directions:

Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.

Recipe courtesy Maricel Presilla

Read more at: http://www.foodnetwork.com/recipes/puerto-ric...
HairyGuy

Los Angeles, CA

#133 Dec 22, 2014
Pasteles:

http://latinfood.about.com/od/puertorico/r/pa...

----------

" Making and serving pasteles at Christmas time is a Puerto Rican tradition. It's hard work, but well worth the effort. Get together a bunch of friends and make a day of it. Be sure to make enough for everyone to take home.

There are as many pastele recipes as there are cooks. "

****** INGREDIENTS:

STUFFING:

2 pounds diced pork
4 ajíces dulces (small sweet peppers)
1 small onion
2 tablesoons recaito
4 cloves garlic
1 tablespoon adobo
1 tablespoons oregano (dry flakes)
1 bay leaf

MASA DOUGH:

4 pounds yautía
6 green bananas
1 tablespoon of salt
achiote oil

WRAPPING:

40 banana leaves (cut into approx. 10 in X 5 in rectangles)
20 Pieces parchment paper (cut into approx. 8 in X 4 in rectangles)
20 Pieces of kitchen string (Cut into 18 inch. lengths)

Prep Time: 180 minutes
Cook Time: 60 minutes
Total Time: 240 minutes

PREPARATION:

PART 1 - MAKE THE STUFFING

1. Brown the pork pieces in a pan.

2. Add the rest of the stuffing ingredients.

3. Cook until the pork is no longer pink inside.

4. Set aside and let cool.

PART 2 - MAKE THE MASA DOUGH

1. In a large bowl, peel and grate the yautía and the green bananas together.

2. Stir in the salt and enough achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles.

PART 3 - WRAP THE PASTELES

1. Set the dough aside and prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line.

3. Set aside the pasteles you are going to eat right away. You can freeze the rest.

PART 4 - COOK THE PASTELES

1. Bring a stock pot of salted water to a boil. There should be enough water to cover the pasteles.

2. Boil the pasteles for 1 hour.
HairyGuy

Los Angeles, CA

#134 Dec 22, 2014
POSTRES

>>>>>> TEMBLEQUE DE COCO:
__________

*** Ingredientes:(12 Raciones)

4 tazas de leche de coco (fresca o de lata sin diluir)
1/2 taza de agua
1/4 cucharadita de sal
3/4 taza de azúcar
1/2 taza + 2 1/2 cucharadas de maicena
Rajas de canela Polvo de canela a gusto


**** Procedimiento:

En una cacerola, hervir las dos rajas de canela con la 1/2 taza de agua, a fuego lento, hasta hacer un te. Entonces retire del fuego.

En otra cacerola, sin ponerla en la hornilla, combinar 3 de las tazas de leche de coco con el te de canela (con todo y las rajitas), la sal y el azucar.

Disuelva la maicena en la taza restante de leche de coco, cuélela y añádala al resto de la mezcla que ya tiene en la cacerola. Mueva bien con un batidor de mano “whisk” hasta que todo mezcle bien.

Cocinar a fuego medianamente alto, moviendo continuamente con el batidor de mano para evitar grumos.(La receta original recomendaba que se moviera con cuchara de madera pero yo comprobé que con el batidor de mano queda mejor. Bata hasta que la mezcla “cuaje”.

Reduzca el fuego a bajo y cocine por unos cinco (5) minutos más, no deje de mover, ahora con una cuchara de madera.

Retirar del fuego y vierta en un molde que esté un poco mojado y que tenga la capacidad suficiente como para que se llene bastante y así pueda ser volteado fácilmente y sin romper. Opcionalmente, puede servir en moldes de servicio individual/personal. Deje enfriar completamente a temperatura ambiente antes de darle un tiempo de 15 a 30 minutos en la nevera para que termine de solidificar.

Cuando esté completamente frio (listo para el “meneito” o “temblequeo”) entonces, despegue los bordes con mucho cuidado, utilizando un cuchillo finito y viertelo en un platón llano.

Luego polvoréelo con canela y decórelo como mejor guste.
----------

Por : Rosa Ortiz para Recetas de Puerto Rico (foto: Andy Tous)

http://www.topix.com/forum/world/puerto-rico/...

Since: Aug 14

Location hidden

#136 Dec 23, 2014
HairyGuy wrote:
Pasteles:
http://latinfood.about.com/od/puertorico/r/pa...
----------
" Making and serving pasteles at Christmas time is a Puerto Rican tradition. It's hard work, but well worth the effort. Get together a bunch of friends and make a day of it. Be sure to make enough for everyone to take home.
There are as many pastele recipes as there are cooks. "
****** INGREDIENTS:
STUFFING:
2 pounds diced pork
4 ajíces dulces (small sweet peppers)
1 small onion
2 tablesoons recaito
4 cloves garlic
1 tablespoon adobo
1 tablespoons oregano (dry flakes)
1 bay leaf
MASA DOUGH:
4 pounds yautía
6 green bananas
1 tablespoon of salt
achiote oil
WRAPPING:
40 banana leaves (cut into approx. 10 in X 5 in rectangles)
20 Pieces parchment paper (cut into approx. 8 in X 4 in rectangles)
20 Pieces of kitchen string (Cut into 18 inch. lengths)
Prep Time: 180 minutes
Cook Time: 60 minutes
Total Time: 240 minutes
PREPARATION:
PART 1 - MAKE THE STUFFING
1. Brown the pork pieces in a pan.
2. Add the rest of the stuffing ingredients.
3. Cook until the pork is no longer pink inside.
4. Set aside and let cool.
PART 2 - MAKE THE MASA DOUGH
1. In a large bowl, peel and grate the yautía and the green bananas together.
2. Stir in the salt and enough achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles.
PART 3 - WRAP THE PASTELES
1. Set the dough aside and prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line.
3. Set aside the pasteles you are going to eat right away. You can freeze the rest.
PART 4 - COOK THE PASTELES
1. Bring a stock pot of salted water to a boil. There should be enough water to cover the pasteles.
2. Boil the pasteles for 1 hour.
You're right. A heck of a lot of work...But, well worth it. Every year less and less people make them. At least, in these parts.

The old timers back in the day cooked their butts off. Hardly anybody wants to exert the effort anymore on this absolutely delicious dish.

Thanks for sharing.

Since: Aug 14

Location hidden

#137 Dec 23, 2014
HairyGuy wrote:
*** Puerto Rican Sangria ***
Ingredients:
----------
- 1 1/2 cups passion fruit (frozen, pulp, thawed, I can't get this here so I use frozen mangoes in a blender with some canned mango juice)
-2 cups red wine
-6 ozs mandarin oranges
-2 cups pineapple juice
-2 cups lemon lime beverage (carbonated)
- 1/2 cup fresh lemon juice
- 1 cup white rum
ice (cubes)
Directions:
----------
1) Combine all ingredients in a pitcher, chill for at least an hour and enjoy.
Another good recipe. Thank you.....I'm going to try this recipe... Everyone has their own take on it according to their own taste buds.

Just in case you don't know....Their is this place in Mayaguez called "Sangria Fido". An excellent place. I have been there. They make some fantastic Sangria as well as other drinks. If you're ever down in the island again. Try it. You won't be disappointed.

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