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Tuesday, September 27, 2011

Bacalaitos


Bacalaítos are salt cod fritters filled with minced cod fish and can be garnished with cilantro, tomatoes and onions.  They are a traditional Puerto Rican snack and one of my favorites since I was a little girl. They are usually served at beaches and festivals in Puerto Rico. They are crisp on the outside and chewy in the inside. So yummy!


Ingredients:
1/4 lb. bacalao (cod fish)
3/4 cup flour
1/2 tsp. baking powder
1/3 tsp. salt
3/4 cup water
1 garlic clove
2 cilantro leaves
1 envelope sazón seasoning
Pepper sprinkle
Vegetable oil


Directions:
  • Cut the bacalao in chunks, place in a pot, cover with water and boil on high for 15 minutes.
  • Drain, debone, wash and shred.
  • In a bowl, combine flour, salt and baking powder.
  • Add the water slowly and mix to make a thick like sauce.
  • Add the pepper and sazón and stir well. Be sure to stir by hand.
  • In a mortar (pilon), crush the garlic and cilantro leaves and add to the mix.
  • Add the shredded bacalao and mix well.
  • In a frying pan, pre-heat lots of vegetable oil.
  • Fry the bacalaitos on high heat by dropping big spoonfuls in hot oil.
  • Turn as needed. Bacalaitos are done when they are golden on both sides.
  • Drain on paper towels and let them cool before biting into them.



Saturday, September 24, 2011

Arepitas de Maiz

Arepitas de Maiz is a delicious comfort snack that can also be served as hors d’oeuvres. It is very easy to prepare and can be made by even the least experienced cook.


Ingredients:
1 cup cornmeal
1/2 cup of oil (for frying)
2 tablespoons of milk
1 teaspoon of sugar
1/2 teaspoon of salt
2 eggs
Directions:
  • Mix all ingredients except oil. 
  • In a pan heat the oil. 
  • Pour a tablespoon of the mixture at a time into the pan, making small "cakes". 
  • Fry the cakes until golden on both sides. 
  • Serve immediately.
Variations:
Slice 1-2 bananas (depending on size).  Add the slices into the mixture.   When spooning the mixture for frying, make sure to pick up 1 of the slices of the banana so that it fries with the arepita.


Mofongo

Mofongo is a signature dish of Puerto Rico. It is a garlic-flavored plantain dish. It can be made many different ways and paired with seafood or pork.  It is a spicy taste of the islands. Mofongo is a delicious garlicy treat and easy to prepare.


Ingredients:
(Serves 2)
3 green plantains
3 minced cloves of garlic or 3 tablespoons crushed garlic
1 tablespoon olive oil
1/4 lb. chicharrón or 
tocino (Cooked)

Salt and pepper to taste
Vegetable oil for frying

Directions:

Peel the plantains, slice into 1 inch slices and fry over medium low heat until tender in the middle. 
  • Using a pilón (mortar) mash the garlic and the chicharron together stir in olive oil and salt, and set aside. 
  • Mash the plantain slices in the pilon adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. 
  • This should be served hot. 
Variations:
Serve with fried pork chunks. 
Use this same recipe to make "Bolitas de Mofongo" to add to stews. Shape the mixture into balls and drop in any soup.


I like to use the "juice" from beef stew (carne guisada) over the finished mofongo to add flavor and to make it a little less "dry".