• preparation

Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

• preparation

Heat a non stick pan until very hot. Add oil. Saute onion until it begins to soften. Add jalapeño. Mix well. Rinse beans, and strain. Stir beans and mangoes into the onion mixture. Heat and simmer for 5 minutes. Add coriander, cumin, and vinegar. Heat through. Stir in cilantro.

• preparation

Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.

Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.

Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.

Top with olives and cilantro.

• preparation

1. Combine the sea salt and pepper. Season the pork belly on both sides, add the soy sauce and rub in to season all over. Place the pork belly on a plate and refrigerate overnight uncovered.
2. Remove pork belly from refrigerator 30 minutes before cooking. Preheat oven to 500ºF. Place the pork skin side up on a wire rack, lined with a baking sheet. Bake for 10 minutes at 500 degrees, lower temperature to 325ºF and roast for another 90 minutes. Remove from oven and let cool before slicing.
3. When ready to prepare chicharron, slice the pork belly into bite-size pieces. Transfer to a heavy pot and heat to medium/low. This takes a little while because you want the pork to release the fat slowly and cook in its own fat. Stir now and then and cook until pork becomes crispy in most spots. Remove from pan and drain onto paper towels.
4. In a bowl, combine all of the ingredients for the pico de gallo. Season to taste, cover and set aside.
5. In a medium sauce pan, preheat 2 tablespoons of olive oil to medium heat. Add the onions, garlic and celery. Season lightly with salt and pepper and continue cooking for 5 to 7 minutes. Add all of the remaining ingredients for the beans. Bring to a boil, reduce to simmer. Cover and cook for 20 minutes, taste for salt.
6. Warm the chicharrones for a few seconds in the microwave. In a shallow bowl, ladle in some bean broth, rice, beans (without broth), chicharrones, pico de gallo and hot sauce. Garnish with tortilla chips and avocado slices.
Adapted from https://hispanickitchen.com/

• preparation

Heat 1 Tbsp. oil in a large pot over high. Cook ground beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
Reduce heat to medium and cook onions, chopped, red bell peppers, seeded, chopped, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add ground cumin, sweet paprika, dried oregano, and cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add low-sodium chicken stock or broth and reserved beef along with any accumulated juices to pot. Stir in sugar, salt, and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
Preheat oven to 375°.
Roll the pie crust to 1/4-inch thickness. Cut dough into 5-inch circles. Place 2 Tbsp. filling in the center of each round.
Top with 2 olive halves. Brush water around half of outer edge of each round. Pinch edges to seal.
Using a fork, crimp edges. Transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds.
Bake empanadas until golden brown and slightly darker around the edges, 25–35 minutes.


Pie crust:

1 pound (3 1/4 cups) all purpose flour
1/2 pound (11/2 cups) shortening
1 teaspoon light brown sugar
1 teaspoon salt
1 teaspoon white vinegar
1 beaten egg
4 tablespoons cold water
In a large bowl, mix together flour, and shortening.
In a small bowl, combine the sugar, salt, vinegar, egg, and water.
Blend all ingredients to form a ball. Add more water if necessary.
Chill dough and use as needed.

• preparation

1. Pour oil into large pan and place on medium heat. Sauté onion, red pepper and garlic until onions begin to soften.
2. Add beans and Lizano sauce, a classic Costa Rican condiment. (If Salsa Lizano is not available, mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground ginger and 3 tablespoons Worcestershire sauce. Add to onion mix before beans.) Let simmer for 5 minutes, stirring from time to time.
3. Fold in the cooked rice, reduce to very low heat and continue to cook, stirring occasionally, until all liquid is gone and mixture is well heated.
4. Sprinkle in cilantro and serve warm.

• preparation

Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
In blender or food processor, combine chives, parsley, cilantro, and olive oil until thick and paste like. Remove cod from plastic wrap. Pat with paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. Heat oven to 350 degrees.
Heat a large sauté pan over high heat. Add olive oil to coat pan. When it is hot, add cod. Shake pan to be sure fillets do not stick. Add butter, a little at a time, shaking pan so butter slides under cod and combines with oil. Sauté until browned.
Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding. Garnish with red pepper coulis.

CORN PUDDING
serves 4
Place corn in small saucepan; add stock. Heat over medium heat, and cook, stirring frequently and pressing with the back of a spoon, until reduced, about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter and continue to cook, until melted and heated through.

RED PEPPER COULIS:

Grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.

SOURCE
Martha Stewart Living Television

• preparation

Wash the beans and place in a large stockpot.
Cover with water and bring to a boil.
Boil for three minutes and then turn off the heat and allow to sit for one hour.
While waiting for the beans, saute in canola oil, the onion, celery, carrot and peppers. Once they soften add the garlic.
Drain and rinse the beans and then return to the pot.
Add the broth and the sautéed vegetables, ginger, salt and pepper and the cilantro.
Bring to a boil and then turn the heat down, partially cover and simmer until the beans are tender.
This should take about 2 to 3 hours.
Garnish with a spoon of sour cream, a slice of avocado, chopped green onions, sliced radishes, chopped hard cooked egg and a bit of diced red pepper.
Serve with warm corn tortillas.

• preparation

Preheat oven to 350 degrees.
Cream shortening and sugar.
Beat in the eggs vanilla and yogurt.
Crush the bananas. Sift the remaining dry ingredients. Add to batter. Mix in the bananas.
Grease and flour 2 (9-inch by 3-inch) loaf pans.
Bake for 40 to 50 minutes.
A cake tester inserted in center of cake should come out clean.

• preparation

Preheat oven to 325 degrees.
Butter and flour a 5 cup soufflé mold. Chill until ready to use. Combine espresso with hot water, stir until dissolved. Melt chocolate in on top of double boiler. Stir in the cream and coffee.
Beat egg yolks and flour. Stir this into the chocolate. Beat egg whites with cream of tartar to a soft peak.
Gradually add the sugar, and beat egg whites to a stiff peak. Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time.
Pour mixture into the prepared mold. Bake for 35 45 minutes. Serve hot with whipped cream .

• preparation

Preheat oven to 350°F (176°C). Butter a 9-inch by 4-inch loaf pan. Line the bottom with parchment paper, leaving an overhang on both sides to allow you to pull cake from pan when done.

Add cubed butter, sugar and zest of two lemons to mixing bowl and beat at high speed until very light and fluffy. Add in eggs, one at a time, beating in thoroughly each time.

Whisk together flour, baking powder and salt in a bowl. Add the half of flour mixture to butter egg mixture and mix at low speed until just combined. Add in milk and mix in. Add in the rest of the flour mixture and mix until just combined. Pour into pan and smooth top. Bake 45 mins or until a knife stuck in comes out clean.

While cake is baking make the Lemon Sugar Syrup. Combine sugar and water in small pot and cook over low heat until the sugar dissolves. Let cool to room temperature, then add in fresh lemon juice.

Leave the cake in the baking pan once out of the oven. Use skewer to poke holes through to cake bottom at 2 inches intervals. Pour about 1/2 -3/4 cup of sugar syrup over the cake, using a brush to help the syrup settle evenly. Let the cake sit in the pan until completely cool and syrup absorbed.

While cake is cooling make the Lemon Zest Drizzle. Shift powdered sugar into mixing bowl. Add lemon juice and zest and whisk until smooth.

Use a sharp knife to loosen cake from sides of pan and lift out using parchment paper overhang. Remove paper and place on serving plate. Pour drizzle evenly over cake and let set for 10-15 mins or until hardened.

• preparation

Preheat oven to 375 degrees. Butter the soufflé molds. Sprinkle the bottom and sides of molds with sugar; shake out excess. Place dishes on a baking sheet. Do not touch the inside.
Choose ripe mangos, full of flavor. Peel and slice all the pulp into a mixing bowl. discard the pits.
Puree the mango pulp in a food processor. Whisk in the sugar and lemon juice. Pour the mixture in a saucepan, and stew over medium heat until thick. Cool the mango and transfer to a mixing bowl. Cool for 10 minutes Stir in the egg yolks.
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the confectioners sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the mango mixture.
Fill the mold with the soufflé mixture. Smooth the top with a spatula. Bake 12 to 15 minutes.
Sprinkle with powdered sugar. Serve at once. Serve with a coconut custard cream.