Mexican Pineapple Water – Agua de Pina

This is what you call refreshing and fun you can make this drink with almost any fruit.

Add the remaining water to your pitcher and mix well. Taste and adjust sugar if more is needed. Also add additional water if needed. Chill in the refrigerator for several hours before serving.

Variations:
• Agua de Melon – Use cantaloupe or any other melon
• Agua de Sandie – Use watermelon – Check out Linda’s Watermelon Aqua Fresca recipe
• Agua de Fresa – Use strawberries – Check out Liinda’s Strawberry Agua Fresca
• Agua de Papaya – Use papaya with the addition of some lime juice
• Agua Fresca de Pepino – Use peeled, and seeded cucumbers with the addition of lime juice.

Ingredients:

1 ripe fresh

Add the remaining water to your pitcher and mix well. Taste and adjust sugar if more is needed. Also add additional water if needed. Chill in the refrigerator for several hours before serving.

Variations:
• Agua de Melon – Use cantaloupe or any other melon
• Agua de Sandie – Use watermelon – Check out Linda’s Watermelon Aqua Fresca recipe
• Agua de Fresa – Use strawberries – Check out Liinda’s Strawberry Agua Fresca
• Agua de Papaya – Use papaya with the addition of some lime juice
• Agua Fresca de Pepino – Use peeled, and seeded cucumbers with the addition of lime juice.

NOTE: It is hard to give precise measurements on this recipe, because the size and ripeness of each pineapple varies. The amount of sugar needed will vary depending on the sweetness of the fruit, and also your taste. Sugar substitutes may also be used if desired.

Preparation:

Cut of ends of the pineapple. With a sharp knife, quarter and then cut into eights. Cut off the outside or skin of the pineapple. Then cut the pineapple pieces into cubes.

Place the pineapple cubes, sugar, and 1 cup of water in the blender and liquefy (the liquid will be quite thick and frothy). Depending on the size of your pineapple, you might need to process in the blender in more than one batch. NOTE: Use only enough water in the blender to liquefy the fruit. Strain the pineapple liquid through a fine sieve or strainer into your pitcher.

Add the remaining water to your pitcher and mix well. Taste and adjust sugar if more is needed. Also add additional water if needed. Chill in the refrigerator for several hours before serving.

Variations:

• Add the remaining water to your pitcher and mix well. Taste and adjust sugar if more is needed. Also add additional water if needed. Chill in the refrigerator for several hours before serving.Variations:
  • Agua de Melon – Use cantaloupe or any other melon
  • Agua de Sandie – Use watermelon -
  • Agua de Fresa – Use strawberries -
  • Agua de Papaya – Use papaya with the addition of some lime juice
  • Agua Fresca de Pepino – Use peeled, and seeded cucumbers with the addition of lime juice.e addition of lime juice.
• Agua de Fresa – Use strawberries – Add the remaining water to your pitcher and mix well. Taste and adjust sugar if more is needed. Also add additional water if needed. Chill in the refrigerator for several hours before serving.Variations:

Grilled polenta

 

1 1/2 cups polenta

1 1/2 teaspoons salt

1 1/2 quarts milk (or half milk and chicken stock)

2 1/2 tablespoons unsalted butter

Extra virgin olive oil for grilling

1. Preheat the oven to 350 degrees. Combine the polenta, milk and salt in a 2-quart baking dish, and stir together. Place the baking dish on top of a sheet pan (so that if milk sloshes when you put it in the oven, it will just go onto the sheet pan), and place in the oven. Bake one hour. Remove from the oven, stir in the butter and return to the oven for 20 minutes. Remove from the oven, and stir again. Return to the oven for 10 to 20 minutes, until stiff. Remove from the oven and allow to cool, then chill for one hour or more.

2. Prepare a medium grill or heat an electric griddle on medium. Cut the polenta into squares, and brush the squares on both sides with olive oil. Place on the grill or griddle. When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side. Serve hot.

Yield: Serves six to eight.

Advance preparation: The cooked polenta will keep for three or four days in the refrigerator.

 

Ceviche

The dish is popular in South America. The basic ingredient is raw fish, sliced into bite-size pieces and marinated in lime juice  (orange juice, grapefruit juice and lemon juice all can be used), salt, and seasonings (usually chile peppers). The citric acid in the juice changes the texture of the fish, without changing its “raw” taste.

The citric acid in the lime juice does alter the structure of the proteins in the fish, making the fish more opaque and firm, just as if it had been cooked with heat. But the acid does not kill bacteria and parasites

Ceviche is usually made with sea bass or flounder, but just about any fish or shellfish will work. The other ingredients vary widely. Ecuadorian ceviche is often made with shrimp and ketchup in addition to the lime juice, and served with corn nuts. In Chile, ceviche is made with Chilean sea bass, grapefruit juice, and cilantro. In Peru, ceviche is garnished with thinly sliced onions and aji amarillo or rocoto chile peppers. It’s served with sweet potatoes and large kernel andean corn on the cob (choclo).

 so it’s important to start with the freshest and cleanest fish

Jambalaya

 

Ingredients

• 12 medium shrimp, peeled, deveined and chopped
• 6 ounces merguez sausage, diced
• 1 tablespoon Creole seasoning, recipe follows
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 1 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 1/2 cup rice
• 3 cups chicken stock
• 5 ounces smoked ham, diced
• Salt and pepper

In a large saucepan heat oil over high heat add sausage, cook for 4-5 min then add onion, pepper and celery, cook for 3 minutes.  then add creole seasoning mix well, then add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium add shrimp  and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 25 minutes. Season to taste with salt, pepper and more  Creole seasoning if needed.

 

Creole Seasoning

• 2 1/2 tablespoons paprika
• 1 tablespoon sugar
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

 

Cheese Ball Turducken

To make the massive 12-layer cheese ball, you’ll start with a small core of washed or bloomy-rind cheese, then layer around it mixtures of grated and crumbled cheeses whipped with cream cheese, coating each layer with a complementary crust of nuts, fruit, cured meats, or herbs. Make sure you’ve invited plenty of guests over to eat it: This appetizer weighs in at about five pounds.

What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage.

Game plan: To serve the Turducken of Cheese Balls, we recommend cutting and removing a wedge so your guests can see all of the layers; then simply lay out some crackers and a bunch of knives so people can attack the cheese ball as they please.

For a behind-the scenes look at how we built the Turducken of Cheese Balls—including a nifty cross-section animation—… read more

INGREDIENTS

• 1 (4-ounce) washed or bloomy-rind semifirm cheese (about 2 inches in height, length, and width), such as Bucheret
• 3 cups plus 2 tablespoons cream cheese (about 25 ounces)
• Freshly ground black pepper
• 1/4 cup small-dice Spanish chorizo (about 1 1/2 ounces)
• 1 cup shredded Manchego cheese (about 3 ounces)
• 3/4 cup finely chopped dried figs (about 4 ounces)
• 1 cup shredded Emmentaler cheese (about 2 1/2 ounces)
• 1/4 cup finely chopped fresh Italian parsley leaves
• 2 tablespoons finely chopped chives
• 1 1/2 cups shredded sharp cheddar cheese (about 5 ounces)
• 3/4 cup small-dice Asian pear (from 1 medium pear)
• 3/4 cup crumbled blue cheese (about 4 ounces)
• 1 1/4 cups walnuts, toasted and coarsely chopped (about 3 1/4 ounces)
• 1 1/4 cups chèvre (fresh goat cheese; about 9 ounces)
• 1/2 cup sliced almonds, toasted (about 2 ounces)
• 1/2 cup pecans, toasted and coarsely chopped (about 2 1/4 ounces)
• 3 slices cooked thick-cut bacon, small dice
• Crackers or sliced baguette, for serving

CLICK ON THE PICTURE TO GET INSTRUCTIONS ON PUTTING THIS TOGETHER! it is not for the weak of heart LOL!

Chocolate and Peanut Butter Mousse Cake

Ingredients:

8 oz (230 g) peanut butter cups; 4 oz cut into 1⁄2-in pieces, 4 oz coarsely
chopped
Freshly mixed batter for one 10-in (25-cm) Devil’s Food Cake layer (recipe below)
Peanut Butter Mousse
6 oz cream cheese, at room temperature
3⁄4 c up creamy peanut butter, at room temperature
3⁄4 c up powdered (icing) sugar
1 c up cold heavy (double) cream
1 tsp vanilla extract (essence)
2 c ups (480 ml) ganache (recipe below), cooled until thickened but pourable

Directions:

1. Preheat the oven to 350°F (180°C/gas mark 4). Butter the bottom and sides of a 10-in (25-cm) round cake pan. Line the bottom with parchment (baking) paper and butter the paper.
2. Use a rubber spatula to stir the 4 oz (115 g) cup of peanut butter pieces into the cake batter. Pour the batter into the prepared pan. Bake until the top feels firm when lightly touched and a toothpick inserted in the center comes out clean, about 40 minutes. Cool the cake in the pan on a wire rack for 10 minutes.
3. Use a small, sharp knife to loosen the cake from the sides of the pan, and invert the cake onto the wire rack. Carefully remove the paper, then place it loosely on the cake. Let the cake cool thoroughly, then discard the paper.
4. To make the peanut butter mousse: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and peanut butter until smoothly blended. On low speed, mix in the powdered (icing) sugar until it is incorporated. The texture will not look completely smooth. Set aside.
5. In a clean large bowl, using clean beaters, beat the cream and vanilla on medium-high speed until firm peaks form. Whisk about one-third of the whipped cream into the peanut butter mixture. Use a rubber spatula to gently but thoroughly fold in the remaining whipped cream. The mousse will be smooth.
6. Invert the cake onto a serving plate so that it is top up. Leaving a 1-in (2.5-cm) plain edge around the top of the cake, use a small, sharp knife to cut out the center in one piece to create a cavity about 1 in (2.5 cm) deep. Break the removed cake into pieces about 1 in (2.5 cm). Use a metal spatula to spread about one-third of the mousse in the hollowed-out center of the cake. Put the cake pieces over the mousse, mounding them toward the center. Spread the remaining mousse over the cake pieces. It will cover the cake. Refrigerate the cake until the mousse is firm, about 30 minutes.
7. Use a spatula to spread the ganache over the top and sides of the cake. Scatter the 4 oz (115 g) chopped peanut butter cups over the ganache. Use a large, sharp knife to cut the cake, carefully wiping it clean after cutting each slice. Serve cold.

The cake can be covered and refrigerated for up to 2 days.

Makes 12 to 14 servings

Mixing time 30 minutes for cake, mousse, and ganache

Baking 350°F (180°C/gas mark 4) for about 40 minutes

 

Banana Chocolate Chip Cookies

The riper the bananas the better!!

Ingredients

• 3-1/3 cups all-purpose flour
• 2-3/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1-1/3 cups white sugar
• 3/4 cup and 2 tablespoons and 1 teaspoon butter, softened
• 2-3/4 eggs
• 1-1/4 teaspoons vanilla extract
• 1-1/3 cups mashed bananas
• 2-2/3 cups semisweet chocolate chips

1. Preheat oven to 375 degrees  Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
2. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
3. Bake in preheated oven for 12 to 15 minutes.

Oven-Roasted Tomatoes With Goat Cheese

 

Ingredients

• 12 medium tomatoes
• 1 2/3 lbs fresh goat cheese
• 1 large eggs, lightly beaten
• 2 garlic cloves, minced
• 2 tablespoons basil, finely chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1/4 cup extra virgin olive oil
• 1 -2 tablespoon balsamic vinegar, good quality

Directions

1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
2. In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper, and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Drizzle each with a bit of the balsamic. Serve warm or at room temperature.

Pulled Pork (Crock Pot)

Ingredients

• 4 lbs pork roast ( shoulder or butt)
• 2 large onions
• 1 cup coke
• 1 (18 ounce) bottle of your favorite barbecue sauce
• barbecue sauce, for serving (optional)

Directions

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6. Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
7. Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
8.  if you have a newer or bigger crock pot, you  need to revise times downward, esp. after the bbq sauce is added.   you need at least a couple of hours for it all to meld.

9. Note3: You might want to turn your roast over after it’s cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.

Key Lime Pie

 

Ingredients

• 3/4 lb graham cracker crumbs
• 1/2 cup packed brown sugar
• 1/4 cup butter, melted
• 1 tablespoon butter, melted
• 3 (14 ounce) cans sweetened condensed milk
• 5 egg yolks
• 2 cups key lime juice
• 2 cups heavy cream, for whipping
• lime slices ( to garnish)

Directions

1. In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 – 1/2 inch thick on bottom and sides of 10×2 inch pan. In another bowl,mix condensed milk, egg yolks and lime juice. on low speed of mixer until well blender. It should be creamy color and slightly thickened – about 2 minutes.
2. Pour into prepared pan and bake in 350 degree over 18-24 minutes (pressing surface lightly with finger should leave a mark) Remove from oven and let cool. Refrigerate 6-8 hours before serving. Remove sides from springform pan. Garnish with shipped cream and fresh lime slices.
3. The butter amount is 1/4 cup plus 1 Tablespoon.