A select list of the author's best recipes based by popular demand:
Eddie's Coquito
KEEP CALM IT'S COQUITO SEASON. Coquito meaning "Little Coconut" in Spanish is a traditional Christmas drink that originated in Puerto Rico. The coconut-based alcoholic beverage is similar to eggnog , sometimes being called the Puerto Rican Eggnog . As we approach Christmas, I want to share this family recipe with you to enjoy with family and friends. My recipe is a bit different than others but one beloved by my family in our little Town of Coamo. Sharing with love with all during this Holiday Season!!!!
Please keep this recipe Top Secret....LOL!!!!
Put in blender all the following ingredients and place in small gift jars to share with friends & family; save some for Santa as he may need some after this long 2020...
4 Cans of Evaporated Milk (I prefer Carnation Brand)
2 Cans of Coco Lopez Cream of Coconut (You may substitute with the Goya Brand)
900 ml of Puerto Rican Rum Bacardi Superior Carta Blanca
1 Pint of High Quality Vanilla Ice Cream
1/2 Teaspoon of Cinnamon
1 Teaspoon of Vanilla Extract
Garnish with a Cinnamon Stick and a Star Anise.
Keep cool in the fridge. the longer in the fridge the better it tastes!
Feliz Navidad!!!!!!
Eddie's Chicken
My family raised chickens and owned a chicken factory in Puerto Rico. Chicken is a staple of my cooking . Here one of my favorite recipes. Let's hear it for the Lemon, Pepper, Dijon, Spiced Chicken. Whoot Whoot!
Start with a small 5 pound chicken. Split the chicken by removing the backbone in order to spread the chicken flat.
In a bowl mix 3 teaspoons of sea salt, 1 teaspoon of black pepper, 1 teaspoon of orange peel, 1 teaspoon dry basil, 1 teaspoon rosemary, 1 teaspoon of ginger powder, 1 teaspoon of nutmeg, 1/2 teaspoon of cinnamon. Add the dry mixture to the chicken putting a lot under the skin and between the thighs and the legs.
Mix half stick of butter with a smudge stick of fresh spices, rosemary, sage and oregano. Melt a little and place underneath the skin.
Cover the chicken with half a cup of French Dijon Mustard.
Place chicken in the fridge for 4 hours for the flavors to season the chicken.
Start the fire, I prefer a mix of charcoal and cedar chips.
Place the chicken on the grill skin down for 30 minutes and turn to the rib side for another 30 minutes. (Alternatively, you may sear it using a cast iron skillet on the stove)
In a cast iron pot, cover the bottom with one thin sliced lemon, and thin sliced small white onion.
Place the chicken in the cast iron pot and add half glass of white dry wine.
Cook on the grill or conventional oven covered for another hour at 350 degrees.
Take out of the oven (Make sure temp is 165 F) and let it rest for 20 minutes and cut / serve.
Pair it with lemon butter potatoes and broccolini. Also great with garlic, lemon butter pasta as well. Bon Appetit!
Rice
When it comes to rice my all time favorite is "Arroz con Gandules" (Rice with Pigeon Peas) a staple of Puerto Rico
Serves 4-5 people
2 cups of medium grain rice
2 cups of chicken broth (substitute for vegetable broth as vegan alternative)
2 cups of gandules (pigeon peas) drained
2 tablespoons of olive oil
half red pepper chopped
half green pepper chopped
1/4 pound of smoke ham or pork pieces (skip for vegan alternative)
2 tablespoons of sofrito (pureed onions, garlic, cilantro, red peppers, green peppers)
1 teaspoon of tomato paste
2 teaspoons of salt or to taste
1 teaspoon of Goya Seasoning for extra flavor and achiote coloring (can find in the international food section)
Cooking instructions: In a cast iron pot mix the olive oil with the pork or ham till brown, add the chopped peppers, sofrito, Goya seasoning and tomato paste in medium high heat for 15 minutes. Add the gandules, broth and salt till it starts boiling (taste in case more salt is needed). Add the rice and stir until is mixed with all the liquid. Cover the pot and lower the temperature to low and let cook for 30 minutes. Do not open pot until the rice is done. Buen provecho!
You may substitute gandules for vegetables, garbanzo beans or red beans as per your preference.
Ceviche
One of my favorites and healthiest choices is Peruvian ceviche.
Slice thin pieces of white fish (I prefer corvina) - Add salt to taste to season the fish
Squeeze 5-6 limes
Cut half of a red onion (thin slices and put in cold water with half teaspoon of salt to cut the bitterness)
Blend the lime juice with half of a Aji Amarillo ( Yellow Peruvian pepper) add more if preferred spicy.
Mix the juice with the fish - let sit for 20 mins until the fish turns white
Drain the water from the onions and add to the fish
Add the chopped cilantro
Now ready to eat with sweet potato and choclo (corn) to garnish.
Buen provecho
Cocktails
Cocktails are many however there is one that my international friends crave year round, MARGARITAS. I have traveled to Mexico extensively and lived in Texas for 5 years where I developed an appreciation for the Mexican culture, music and food. During my visit to the town of Tequila in Jalisco in August 2018, there I learned how to mix the right margaritas. Below my recipe for you to enjoy!
In a shaker mix the following
1 lime squezzed (1 ounce of juice)
2 ounces of white tequila (I love Milagro Silver)
1 ounce of simple syrup (A mix of 2/3 high grade sugar with 1/3 boiling water)
2/3 ounce of Orange Liquor (i.e. Cointreau, Grand Marnier or Gran Gala)
2 dashes of orange bitters
Add a cup of ice and shake.
Pour in a medium glass, add salt to the rim as preferred. Salud!!!!!
Other favorites
Pisco Sour
1 lime squezzed (1 ounce of juice)
2 ounces of pisco acholado (I love Pisco Porton)
1 ounce of simple syrup (A mix of 2/3 high grade sugar with 1/3 boiling water)
1 egg white
Dry shake all the ingredients, add a cup of ice and shake again. (Dry shake brings the flavors together and builds up the most foam)
Strain mixture into a medium glass,
Add two dashes of Angostura Bitters. Boom! There you have the best pisco sour!!!!
Mojitos
1 lime squeezed (1 ounce of juice) - leave aside 2 small wedges
2 ounces of white rum (Bacardi Por Favor! )
2/3 ounce of simple syrup (A mix of 2/3 high grade sugar with 1/3 boiling water)
2 ounces of club soda
10 fresh mint leaves or yerba buena
Model 2 small wedges of lime with a dash of sugar and mint leaves.
Top the glass with ice, add the rum and stir first; then add the simple syrup and lime juice, stir again (or shake slightly), top with the club soda. Garnish with a mint leaf and a sugar cane stick. Salud!!!!!
Eddie's Frenchie
The Frenchie gets its name from the British who decided to call this effervescent cocktail its name as it has St-Germain, an Elderflower liqueur from France. A great drink to enjoy during the Fall!
In a shaker mix the following
2 ounces of Gin (I love Gin Mare, an ultimate fav Gin from Spain)
1 ounce of St-Germain
1 ounce of fresh squeezed pink grapefruit juice
1/4 ounce of fresh squeezed lime juice
1/2 ounce of simple syrup (A mix of 2/3 high grade sugar with 1/3 boiling water)
Fill a shaker half way with ice, add and shake ingredients for one minute.
Using a strainer, pour in a cocktail or martini glass.
Optional garnish with fresh rosemary, tarragon, lavender or sage.
Sante!!!!!
International Dining Experiences
Experience the best spots for dining around the world. Below some of the author's best local spots from around the world.
Bogota
Restaurante Cielo
Andres Carne de Res (Zona T y Chia)
Buenos Aires
Cabana las Lilas Puerto Madero
Sarkis (Mediterrenean, Vegan Options)
Budapest
Hungarikum Bisztro
Deryne
Lima
La mar cebicheria peruana
Madrid
Restaurante Ten con Ten
Mexico City
Pujol
Contramar
Azul
Rio de Janeiro
Rio Scenarium
San Francisco
Kokkari Estiatorio
Vienna
Restaurant Fuhrich
Washington, DC
Kafe Leopold Georgetown
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