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Recipes
Bacalaitos - Fried Codfish Fritters
1 lb. Salted Codfish (bacalao)
2 cups flour
2 tsp. baking powder
1 tsp. Adobo All-Purpose Seasoning with Pepper
2 cups water
1 tsp. Goya Minced Garlic or 2 cloves fresh garlic, minced
2 tsp. fresh cilantro, minced
Vegetable Oil for frying
| 1. | Soak fish in cold water for three hours or overnight in refrigerator. |
| 2. | Drain; rinse with cold water several times. |
| 3. | In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes. |
| 4. | Cool, remove skin and bones. Shred the fish. In bowl, make a batter by whisking together the flour, baking powder, adobo and water. When smooth, mix in the garlic, cilantro and shredded fish. |
| 5. | In a skillet, heat 1/4 inch of oil on medium heat. Drop the batter by spoonful into hot oil and cook until golden brown. Drain on paper towel. |
Beef Turnovers (Empanadas)
1/2 lb. ground beef
1 tbsp. Olive Oil
2 tbsp. Sofrito
1 packet Sazón with Coriander and Annatto
1/4 cup Tomato Sauce
1 tsp. Minced Garlic or 2 cloves garlic, minced
1/2 onion, diced
1/8 tsp. black pepper
1/2 tsp. oregano
6 large Stuffed Olives, diced
1 package Discos (frozen turnover dough) Yellow or White
Corn Oil for frying
| 1. | In a skillet, heat oil on medium. Stir in beef and cook until browned. Stir in remaining ingredients, except discos and frying oil. Lower heat and simmer for 15 minutes or until mixture thickens. |
| 2. | Roll discos out to about 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold over; moisten edges and seal with a fork. |
| 3. | Heat 2-1/2 inches of oil in a deep saucepan on medium. Cook empanadas in batches, turning to brown on both sides. |
| 4. | Drain on paper towels. |
Makes at least 20 empanadas
Rice & Pigeon Peas
1 lb. pork, in ½ inch cubes
Adobo with Pepper, to taste
2 tbsp. Extra Virgin Olive Oil
1 cup white onion, finely diced
½ cup green pepper, finely diced
1 tsp. Minced Garlic or 2 cloves fresh garlic, minced
1 tbsp. Recaito
½ tsp. Oregano
½ cup Tomato Sauce
1 packet Sazón with Coriander and Annatto
1 can Green Pigeon Peas, undrained (15 oz.)
0.333 cup Pitted Alcaparrado, sliced
1½ cups water
2 cups Medium Grain Rice
| 1. | Season pork with Adobo. |
| 2. | In caldero or large deep skillet, heat oil on medium-high. Stir in pork and cook until lightly browned about 15 minutes. |
| 3. | Reduce heat to medium, stir In onion, pepper and garlic and cook until lightly browned about 10 minutes. |
| 4. | Stir in cilantro, oregano and tomato sauce and cook for 5 minutes, stirring often. |
| 5. | Stir in Sazón, pigeon peas, Alcaparrado and water and bring to boil. Stir in rice, return to boil, cover, lower heat and simmer for 20 minutes. Stir and turn rice from bottom up, cover and continue to cook on low about 15-20 minutes or until rice is tender. |
Serves 4
Black Bean Soup
2 can (15.5 oz.) Black Beans, undrained
2 tbsp. Olive Oil
2 rounded tbsp. Recaito
1 tsp. Oregano or to taste
1 tsp. Cumin or to taste
2 Bay Leaves
2 packets Sazón without Annatto
2 tbsp. Golden Cooking Wine
1 tsp. White Vinegar
1 tsp. brown sugar
1 tsp Adobo with Pepper or to taste
1 cup water
½ cup finely chopped onions for garnish
| 1. | In saucepan on medium, combine all ingredients. |
| 2. | Bring to boil, lower heat and simmer uncovered until desired consistency, about 10 minutes. |
| 3. | Discard bay leaf. Garnish with onions. |
Serves 4
