Escabeche de Pescado [Cuba]

Ingredients for Fish :

1 lb. cod

½ cup flour

salt

pepper

2-4 tablespoons cooking oil

Ingredients for Pickling Sauce :

2-4 tablespoons olive oil

1 teaspoon garlic paste

1 teaspoon aji panca

1 red onion, sliced into feathers

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon cumin

¼ teaspoon oregano

2 cups fish stock

4 teaspoons honey

4 teaspoons red wine vinegar

1 bay leaf

Ingredients for Garnish :

1 habanero pepper, julienned

8 lettuce leaves

1 egg, hard boiled, cut into quarters

1 sweet potato, peeled, cooked, cut into rounds

4 Kalamata olives

Steps for Fish :

§    Clean and cut the fish into 4 pieces, season with salt and pepper

§    Coat each piece of fish with flour, shake off excess flour, and pan fry the fish in a skillet with 2-4 tablespoons cooking oil over medium to high heat

§    Cook each piece until it’s a golden brown, about 4 minutes per side, or until fish is cooked through

§    After cooking the fish, transfer the pieces to a deep dish and set aside

Steps for Pickling Sauce :

§    Heat olive oil in a sauté pan over medium heat

§    Sauté the onion, garlic paste, and aji panca for a few minutes

§    Season with salt, pepper, cumin, and oregano

§    Add the fish stock, and mix in the honey and red wine vinegar

§    Add the bay leaf, reduce heat, and simmer for 10-15 minutes

§    Remove from heat, and let cool to room temperature

Steps for Escabeche :

§    Pour picking sauce over fish in dish

§    Toss the onions to mix well

§    Let rest for one hour before serving at room temperature

§    Periodically scoop sauce over fish

Plate individual servings of fish over a bed of lettuce with cooked sweet potato rounds, scoop the sauce with onions over the fish, and garnish with hard boiled egg quarters and Kalamata olives

Gallo Pinto [Costa Rica]

Ingredients :

3 tablespoons oil

1 tablespoon salsa, lizano

1 ½ cups black beans, cooked

2 ½ cups rice, cooked

2 tablespoons bell peppers, chopped

2 tablespoons onions, chopped

1 tablespoon coriander, chopped (Celantro)

Steps :

§    Saute onion and bell pepper for about 2 minutes.

§    Add the black beans and salsa and simmer for about 10 minutes on medium heat.

§    Then, add the cooked rice and mix in the coriander.

§    Cooked bacon, pork, chicken or sausage can be added. For breakfast, scrambled eggs can be added.

Nassau Chop Suey [Kep. Bahama]

Ingredients :

1 pound beef and/or chicken

2 tablespoons shortening

1 cup water

½ teaspoon salt

Pepper to taste

1 cup celery, sliced

1 cup onion, thinly sliced

¼ cup soy sauce

1 can sliced mushrooms, undrained

3 tablespoons cornstarch

1 can bean sprouts, drained

4 cups cooked rice

Steps :

§    Cut beef and/or pork into ½ inch pieces.

§    Slowly brown the meat in hot shortening; add water, salt and pepper.

§    Cover with tight fitting cover, cook 10 minutes.

§    Add celery and onion, cook 2 minutes.

§    Add mushrooms with liquid.

§    Mix together soy sauce and slowly stir into until mixture.

§    Cook and stir until thick and bubbly. Add bean sprouts. Serve over hot rice.

Baleadas [Honduras]

Ingredients :

Tortillas :

2 cups all-purpose flour

1 cup water

½ cup vegetable oil

1 egg

½ teaspoon salt

Filling :

2 cups refried beans, warmed

1 avocado, sliced

½ cup crumbled queso fresco (fresh white cheese)

¼ cup crema fresca (fresh cream)

Steps :

§    Mix flour, water, vegetable oil, egg, and salt in a large bowl; knead until dough is smooth and no longer sticky.

§    Form the dough into 8 golf ball-sized balls. Cover and let rest, about 20 minutes.

§    Stretch each ball of dough into a thick tortilla.

§    Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side.

§    Layer refried beans, avocado, and queso fresco over tortillas. Drizzle crema on top; fold tortillas in half over filling.

Doumbrey [Haiti]

Ingredients :

2 cups of all-purpose flour

½ cup of water

1 ½ teaspoons of Lawrys seasoning salt

1 teaspoon of black pepper

Steps :

§    In a mixing bowl, sift all-purpose flour, salt, and pepper together.

§    Add some water to form a stiff dough.

§    Using your hands, roll a piece of the dough into a 5 inch rope. Add more flour to avoid stickiness.

§    Bring a pot of water to boil. Add the dumplings to the boiled water and let cook for 5 mins.

Cukes [Guatemala]

Ingredients :

2 cucumbers

½ lime (for rubbing)

1 red pimiento chile (I use jalapeno red pepper)

3 ounces cream cheese

1 teaspoon cream

1 teaspoon basil

1 tablespoon green onion, chopped

1 garlic clove, chopped

salt and pepper (to taste, I add more salt)

1 pinch paprika

Steps :

§    Cut the cucumbers down the middle, lengthwise, peel and remove the seeds.

§    Rub the cucumbers with lime juice, and salt and pepper.

§    Cut the red pepper down the middle, remove the seeds, and dice into small pieces.

§    Combine the cream cheese and cream together with the remaining ingredients and mix well.

§    Fill the cucumbers with this lovely mixer and refrigerate for (at least!) 2 hours.

Pionono de Arequipe Y Coco [Granada]

Ingredients :

5 eggs,separated

1 cup dulce de leche

½ cup all-purpose flour, sifted

½ cup sugar

½ cup shredded coconut

¼ teaspoon vanilla extract

Powdered sugar

Steps :

§    Preheat the oven to 400° F.

§    Line a 9 x 13 brownie pan with parchment paper.

§    Place the egg whites in a large clean bowl and with an electric mixer, beat until form soft peaks.

§    Gradually add the egg yolks, one at a time until combined.

§    Add the flour, vanilla extract and sugar and mix until well combined.

§    Spoon the mixture into the prepared pan, spreading evenly.

§    Bake for 15 minutes or until golden.

§    Mean while, spread out a sheet of parchment paper or a wet towel.

§    Turn out the cake onto the paper or wet towel.

§    Roll up the cake loosely from one short side, with the paper inside.

§    Let it cool.

§    Unroll and remove the paper.

§    Spread the dulce de leche and sprinkle coconut flakes over the cake.

§    Roll up and dust with powdered sugar and serve.