Puerto Rican Pina Colada

I like pina coladas and gettin' caught in the rain...

About 30 years prior to that song the pina colada was born in Puerto Rico. There is a debate about who created and branded the drink first. The Caribe Hilton, specifically Oasis Bar, claims to have created the original pina colada. We actually stayed at this hotel, it was beautiful, but didn't have an opportunity to try the drink. We did however try it on our food tour at the other place who claims to have created the drink - Barrachina. No matter it's origins, one thing is for sure, I like pina coladas...

When we visited Barrachina our tour guide, Victor, explained that what makes their recipe different than others is the way the drink is prepared. Barrachina prepares their drink in a "slushy" machine, thus never adding any ice, which they claim dilutes the drink. Most pina colada recipes call for blending the ingredients with ice. This is not so at Barrachina. I also attempted that with my recipe, but had to add some to get the right consistency. Also, I'm using an aged Puerto Rican rum - Don Q. This is what Barrachina uses (not Bacardi). I found it at Party Source in Kentucky. Make the most original pina colada you can, follow my recipe...

Ingredients - Makes 1 pitcher (serves about 4)
8 oz. Aged Rum (suggest Don Q Anejo*)
12 oz. 100% Pineapple Juice
6 oz. Cream of Coconut
Scant 1 C Ice
To Garnish: Fresh Pineapple Wedge and Leaf, Maraschino Cherry, a Little Umbrella, and a Straw (all optional)
*If you can't find Don Q Anejo, use another aged Puerto Rican rum such as Mount Gay.

Directions
The night before serving, freeze the pineapple juice in an ice cube tray. When ready to use, pop them out. This is one way I tried to cut down on using ice. I was semi successful.

Combine the rum, pineapple juice ice cubes, cream of coconut, and the scant cup of ice into a blender. Process until smooth and icy. Pour into glasses and garnish as desired. Let me know if you like my pina colada recipe, leave a comment. Cheers!

Mofongo Empanadas

Puerto Rican mash-up, literally

I was torn for what to make for my main dish. I had mofongo, a traditional Puerto Rican mashed plantain dish, twice (yes, in two days) while we were on our trip. But, we also had empanadas, a pastry pouch filled with things such as beef, carrots, and peas, on our food tour (I had a vegetarian one!). Both would be equally perfect as a main dish for my blog. So, I thought, why compromise? This is for my blog, so I'll do whatever I want! Problem solved: I've created a mash-up of two very traditional Puerto Rican dishes - Mofongo Empanadas.

This dish is pretty heavy and I normally wouldn't post this as a summer dish. But, it was 80+ degrees when we were in PR and people were eating it! So, take advantage of the unseasonably cool and less humid weather we've been having to make this dish. It will fill you up. Here's how to make it...

Ingredients - Serves 4
1 C Peanut Oil
4 Cloves Garlic, sliced
2 Large Plantains, peeled & sliced into 1" thick "rounds"
4 T Butter, cut into pieces
1 Sheet Puff Pastry, thawed (Note: there are 2 in a box)
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Rib Celery, diced
3-4 T Flour, more for dusting
1 Can (14.5 oz) Reduced Sodium Chick Broth
2 C Shredded Rotisserie Chicken
1 C Frozen Peas, thawed
Kosher Salt & Black Pepper
To Serve: Shredded Purple Cabbage, Chopped Cilantro, & Hot Sauce

Directions
Preheat the oven to 400 degrees.

Make the mofongo filling: Heat a large cast iron skillet to med-high. Add the oil and garlic to fry for 30 second. Remove the garlic to a bowl with a slotted spoon. Next add the plantains to the oil in a single layer. Fry on each side until browned outside and tender inside, about 5 mins. Remove to the bowl with the garlic. Turn off the pan, but don't clean it out.

To the bowl with the warm plantains and garlic add the butter and a pinch each of salt and pepper. Using a pestle (muddler or back of a wooden spoon), mash the ingredients together. Once everything is mashed thoroughly set aside.

Make the empanadas: On a clean, dry floured surface roll out the puff pastry dough to about 12" x 12". Cut the dough into 4 equal squares. Scoop a 1/4 of the mofongo filling into the middle of each puff pastry square.

My attempt at the repulgue

Then, wet the edges of each square with a little water and fold the dough at an angle to create a triangle shape (corner to corner). Seal the empanadas by pressing the tines of a fork around the edge of the empanada or by making a twisted edge known as a repulgue. If you’re interested in trying your hand at the repulgue, here’s a video that demonstrates the attractive rope edge. Place the empanadas on a parchment-lined baking sheet. Bake for 18-20 minutes, or until lightly browned.

Make the saucy topping: Reheat the skillet with the garlic-plantain oil to med-high. Add the onion, carrots, and celery to cook until tender, about 5 minutes. Season with salt and pepper to taste.

Next, sprinkle in the flour, stir to cook out for 30 seconds, then pour in the chick broth and whisk to make a gravy. Continue to cook for another 5 or so minutes. Finally, stir in the chicken and peas to heat through. Season with salt and pepper as needed. Keep the sauce warm until the empanadas are finished cooking.

To serve: Put down a scant bed of purple cabbage, top with the empanada, pour over the saucy topping, sprinkle with cilantro, and as much of your favorite hot sauce as desired (I used sriracha). On our food tour we had some really hot green sauce with our empanadas. So, use whatever you like. Enjoy this mash-up with a fork and knife...yum!

Shrimp & Scallop Ceviche

lemon or lime...

In early May Steven and I went on a Caribbean Cruise with my family. We ported out of Puerto Rico on a Saturday, but had time prior to leaving. So, we booked a food tour of Old San Juan! The tour was fantastic and I highly recommend it if you are ever there. One interesting thing we learned on the tour is that what we call a lemon is actually a lime and vice verse in Puerto Rico. Our tour guide, Victor, explained that there was a mistranslation at some point and to this day what we call these fruits in the states is the opposite in Puerto Rico. Lemon or lime, one or both can be used in ceviche, so that's what I've made for this post.

In celebration of our trip and food tour of Puerto Rico my next three posts will attempt (emphasis on attempt) to capture what we ate. The ceviche we had at "El Punto"(The Point) was so delicious, I had to try to remake it. While this version is not the same, or as good, as the restaurant's it's still pretty tasty. Make it and try it for yourself. This version is made with only limes...or maybe they are lemons...and we mistranslated somewhere down the line. Either way, here's how to make this appetizer...

Ingredients - Serves 6-8
1/2 lb. Med. Peeled & Deveined Shrimp, cut into pieces
1/2 lb. Bay Scallops, cut in half
1 C Freshly Squeezed Lime Juice, 7-8 limes
1/2 C Cucumber, finely diced
1/2 C Pineapple, finely diced
1/2 C Red Onion, finely diced
1-2 Jalapeno Peppers, seeded & minced
1/2 C Cilantro, minced
1 Firm Avocado, diced
Kosher Salt
To Serve: Blue Corn Chips & Hot Sauce

Directions
In a nonreactive mixing bowl, combine the shrimp, scallops, and 1/2 C lime juice. Toss, cover, and refrigerate for 1 to 1 1/2 hours to "cook" the seafood. The acid in the lime juice actually cooks the shrimp and scallops - pretty cool. Stir occasionally to ensure each piece of seafood is covered and cooks evenly.

Meanwhile, prepare the remaining ingredients. Combine the remaining lime juice, cucumber, pineapple, red onion, jalapeno, cilantro, and avocado in a large mixing bowl. Stir everything together and set aside until the seafood is ready.

Once the seafood has "cooked" add them to the fruit and veggies. Stir everything together well, cover, and sit aside for 30 more minutes. This will help the flavors marry. Stir once more, taste, and season with kosher salt as needed.

Serve the ceviche with blue corn chips and hot sauce. Enjoy this Puerto Rican inspired super fresh summer appetizer with friends. Then plan your next vacation to taste the real thing!

Looking out over PR from where our cruise ship was docked - Beautiful!