Wednesday, July 31, 2013

Pecan Pralines


 Yield 20 serving

1 1/2 cups toasted pecans
1 1/2 cups white sugar
6 tablespoons butter
3/4 cup brown sugar
1/2 cup milk
½ teaspoon salt
1 teaspoon vanilla extract

1.  Line a baking sheet with aluminum foil.
2.  In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3.  Drop by spoonfuls onto prepared baking sheet. Let cool completely.

SN: Do not stir the syrup after it starts boiling to prevent early crystallization. If you're tempted to scrape down the sides, don't do it -- instead, cover the pot a couple of minutes and let the steam wash them down.
Print Friendly and PDF

Thursday, July 25, 2013

Fish Provencal


4- 4 ounces fresh or frozen skinless cod, catfish, pollock, or tilapia fish fillets, 1/2- to 1-inch thick
2 tablespoon olive oil
1 medium onion, thinly sliced
¼ cup chopped mushroom
½ teaspoon dried thyme, crushed
1 cup diced tomatoes (canned tomatoes are fine)
Fresh Tarragon leaves
4 mint leaves, chopped
Salt and pepper to taste
I teaspoon paprika
1 teaspoon lemon pepper


1.        Thaw fish, if frozen.
2.        Rinse and pat dry with paper towels. Set aside.
3.       For sauce: In a small saucepan, heat oil over medium heat.
4.       Add onion and mushroom; cook about 3 minutes or until tender, stirring occasionally.
5.       Add tomatoes, thyme, tarragon, mint leaves, and salt. Heat to boiling; reduce heat to medium.
6.       Simmer, uncovered, about 5 minutes or until most of the liquid has evaporated.

1.        Preheat broiler. @400 degrees
2.       Measure thickness of fish
3.       Grease baking pan
4.      Sprinkle fish with paprika, lemon pepper and salt
5.       Line fish fillets inside (try not to overlap)
6.       Broil 3 to 4 inches from heat for 6 minutes per 1/2-inch thickness of fish or until fish flakes  easily when tested with a fork, turning fish once  if fillets are 1 inch thick.
7.       Remove from oven, spoon sauce generously on top and put back under the broiler for 5 minutes
8.       If desired, garnish with fresh tarragon leaves .
9.       Makes 4 servings.

Print Friendly and PDF

Monday, July 22, 2013

Fried Plantain (TOSTONES)

An Island favorite enjoyed by many, anytime of the day.  Fried plantain, otherwise known as “tostones” in Spanish is made using the same basic method of cooking, yet taste just as great as a side or as an appetizer.  


1/4 cup oil for frying
1 Green Plantain, peeled and cut into pieces

(makes 2 servings)


1.     Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.

2.     Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down. or

3.     return them to the hot oil and fry 1 minute on each side. 

4.     Sprinkle Salt to taste and serve immediately. (or serve with your favorite garlic sauce)  yumm




·        If peeling ahead of time, cut into pieces, soak in 2 cups of water with 1 teaspoon salt to keep plantain from turning brown.

·        If you like thin peices then there is no need to press with plate, just cut into chips, fry, drain, sprinkle with salt and enjoy

·        If you like it alittle thicker, cut into 4-6 pieces and follow directions above
Print Friendly and PDF

Thursday, July 18, 2013

Bacon and Apples Stuffed Pork Chops

  4 (1¼  inch) thick pork chops
3 apples (core and chopped)
4-5 stripes extra thick apple wood bacon
1 teaspoon salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
salt and pepper to taste

1.      Preheat oven to 350 degrees F (175 degrees C).
2.      In a large skillet cook bacon until crispy, remove from pan and place on paper towels to drain
3.      Using only 2 tablespoon of the bacon drippings, add chopped apples, sprinkle in salt and black pepper. Cover and cook  for 4 minutes
4.      While that’s cooking, chop your bacon. Then add to apple mixture, toss thoroughly, cover again and let cook for another 2 minutes or until they are translucent.
5.      Cut a large pocket in the side of each pork chop; season inside and out with salt, paprika, black pepper, and garlic powder.
6.      Spoon apple mixture loosely into pockets, pin together with tooth pick (if necessary)
7.      Heat same skillet on medium and add 1 tablespoon bacon dripping and brown chops on both sides for 3-4 minutes
8.      Place browned chops in an ungreased 9x13 inch baking dish with all the drippings from the skillet.
9.      Cover with aluminum foil and put in the oven to finish cooking  for 20 -25 minutes or until the internal temp of the chop reaches 150 degrees
10.  Remove from oven and serving with your favorite side


REMINDER: Remove Toothpick before serving 


Print Friendly and PDF

Wednesday, July 10, 2013

Boiled Yuca with Onions & Olive Oil

Olive Oil
1 large Onion
Crushed Garlic
lemon juice (half lemon should be fine)
salt and pepper to taste

Yuca con Aceite y Cebollas

  1. Boil the yuca until done in salted water for about 25 minutes or so.
  2. Test them with a fork. Cut in half and remove spinny middle and toss.
  3. Saute onions in olive oil until just translucent.
  4. add garlic, salt and pepper.
  5. Squeeze lemon juice over onions and stir
  6. Add in yuca
  7. Stir making sure all the yuca is covered with sauce
  8. Let simmer for 3-4 minutes in the olive oil
  9. Remove and serve

Print Friendly and PDF

Monday, July 1, 2013

Stuffed Clams


Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
3 cups bread crumbs (Italian bread crumbs)
1/4 cup minced sweet onion
2 cloves minced
2 peg garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon lemon pepper
2 tablespoons chopped parsley
4 tablespoons butter
2 tablespoons olive oil
2 lemons, quartered for garnish


1.      Preheat oven to 400 degrees F (205 degrees C).

2.      In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, cloves and garlic, and cook until onion is translucent, do not burn garlic, keep heat on low.

3.      Stir in clams, crab meat, parsley, all seasoning, and bread crumbs.

4.      Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.

5.      Fill each clean clam shell with mixture, pressing tightly into shell.

6.      Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)

7.      Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
Print Friendly and PDF

Related Posts Plugin for WordPress, Blogger...