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A recipe I’ve been using for years! It’s from a cookbook by Dave Letterman’s mom.

For banana bread, substitute mashed banana for the zucchini (ripe bananas are best.) And I sprinkle sugar in the raw on top about halfway thru baking.

The breads freeze great! And you can make muffins with this recipe as well.

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Ingredients

for 6 servings

SOFRITO

1 bunch fresh cilantro

1 bunch fresh culantro

1 medium green bell pepper, seeded and roughly chopped

5 garlics, ends trimmed

1 small yellow onion, roughly chopped

1 teaspoon adobo seasoning

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper

BEEF FILLING

1 teaspoon vegetable oil

1 ½ lb ground beef, 80/20

¼ cup spanish olive, with pimentos

1 ½ teaspoons dried adobo seasoning

½ teaspoon garlic powder

¼ teaspoon ground black pepper

1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)

¼ cup tomato sauce

MASA

3 unripe bananas, peeled and chopped into 1-inch (2.5 cm) pieces

1 green plantain, peeled and chopped in 1 in (2.5 cm) pieces

2 lb yucca root, peeled and chopped in 1 in (2.5 cm) pieces

½ teaspoon garlic powder

1 teaspoon kosher salt

1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)

nonstick cooking spray, for greasing

6 cups vegetable oil, or neutral oil of choice, for frying

hot sauce, of choice, for serving

Preparation

1- Make the sofrito: Add the cilantro, culantro, bell pepper, garlic, onion, adobo seasoning, garlic powder, and pepper to a food processor and pulse until the vegetables are broken down and the mixture has the texture of a chunky salsa. Reserve ⅓ cup (75 G) for the filling, then set aside the remaining sofrito for another use. It will keep in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 4 months.

2- Make the filling: Heat the vegetable oil in a large, high-walled skillet over medium-high heat. When the oil is shimmering, add the reserved ⅓ cup (75 G) sofrito and cook, stirring frequently, for 1–2 minutes, until fragrant.

3- Add the ground beef, olives, adobo seasoning, garlic powder, pepper, and Sazón Culantro and Achiote seasoning. Cook until the beef is no longer pink, 5–6 minutes.

4- Add the tomato sauce and stir to combine. Use a slotted spoon to transfer the filling to a large bowl and set aside.

5- Make the masa: Add the bananas, plantain, and yucca to a food processor and pulse until completely smooth, stopping the push the larger pieces to the bottom as you go. Transfer to a large bowl and add the garlic powder, salt, and Sazón Culantro and Achiote seasoning. Mix well to combine.

6- To assemble, grease an 8 x 12-inch (20 x 30 cm) sheet of parchment paper with nonstick spray. Add about ⅔ cup (155 G) masa to the center of the parchment paper. Using a rubber spatula, spread the masa into an oval about ⅓-inch thick, leaving a 1–2-inch (2.5-5 cm) border of parchment around the edges.

7- Scoop ⅓ cup (75 G) beef filling onto the center of the masa, leaving a 2-inch (5 cm) border of masa around the meat. Lift a long edge of the parchment paper up and over the filling to enclose with the masa, then repeat with the other side, then the short edges. The masa should stick to itself. Patch any holes with more masa, then use the parchment to gently roll the alcapurria from side to side to seal, making sure the filling is completely enclosed. Repeat with the remaining ingredients.

8- Heat the vegetable oil in a large, high-walled skillet to 350°F (180°C) over medium heat. Working with 1 wrapped alcapurria at a time, lower a long edge of the parchment into the oil and very gently roll the alcapurria off so it sits flat-side down, being careful not to splatter the oil. Add another alcapurria and fry for 2–3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to transfer to a paper-towel lined plate to drain and cool slightly while you repeat with the remaining alcapurrias.

9- Serve immediately with hot sauce for dipping.

10- Enjoy!

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Giovanni nicholas
Salad russe recipe

INGREDIENTS

2 Beets Washed

2 Carrots Washed

2 Potatoes Russet potatoes will work. Washed

1 Tsp. Salt and Pepper Each or to taste

1 Tsp. Garlic Powder

1 Tbsp. Parsley flakes Fresh parsley will work as well

¼ Onion Minced

½ Cup Apple Cider Vinegar Organic

½ Cup Olive Oil.

INSTRUCTIONS

Wash the beets, carrots, and potatoes. Remove the ends of the beets and carrots.

Place the carrots and potatoes in a large pan, and the beets in another pan. Cover the top with water.

Cook for 30 minutes or until soften.

Once the beets, carrots and vegetables are cooked, run them under cold water and peel. The cold water will help make the vegetables easy to touch and peel.

Cut the vegetables into bitesize, and place aside.

In a medium bowl, add the salt and pepper, garlic powder, parlsey, onions, apple cider, and olive oil.

Mix well and pour the mixture over the beets, potatoes, and carrots.

Toss well to combined. Cover and refrigerate for a minimum of 30 minutes before serving.

Serve cool as a side.

**** Calories are estimated per serving.

NUTRITION

Serving: 8People

Calories: 193kcal

Carbohydrates: 17g

Protein: 3g

Saturated Fat: 2g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 10g

Sodium: 227mg

Potassium: 498mg

Fiber: 3g

Sugar: 3g

Vitamin A: 151IU

Vitamin C: 18mg

Calcium:8mg

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Spaghetti Alle Vongole /Spaghetti with Clams 

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Spaghetti Alle Vongole /Spaghetti with Clams 

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https://www.google.com/amp/s/www.foodnetwork.com/recipes/giada-de-laurentiis/spaghetti-with-clams-recipe-1941008.amp

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Zucchini and Sweet Corn with Feta is an incredibly simple, but super flavorful summer vegetable side dish that I highly recommend trying while summer vegetables are at their peak. It has become one of my favorite summer salad. Sometimes I will add bacon.

Ingredients

2 tablespoons olive oil

2 zucchini chopped into 1/2" pieces

1 yellow zucchini or other yellow summer squash chopped into 1/2" pieces

4 ear of sweet corn kernels

1 teaspoon minced garlic

salt and fresh ground pepper to taste

½ lemon juiced

⅛ cup crumbled feta cheese

Instructions

Heat oil in a large skillet over MEDIUM-HIGH heat. Add zucchini, yellow squash, corn, and garlic. Cook and stir until zucchini is crisp tender, about 3 to 4 minutes. Sprinkle with salt and pepper. Cook and stir for another minute.

Remove pan from heat and stir in the lemon juice. Sprinkle with crumbled feta and allow to sit for a minute to allow feta to begin to melt. Serve.

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Matzo Ice Box Cake with chocolate ganache

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Matzo Ice Box Cake with chocolate ganache

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We make this is a dessert  for the Jewish holiday Passover and it is SO delicious! You would never know it was made of matzo!!

https://www.delish.com/cooking/recipe-ideas/recipes/a52352/matzoh-icebox-cake/

INGREDIENTS

FOR THE WHIPPED CREAM

2 c. cold heavy cream

1/4 c. powdered sugar

1 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

FOR THE CHOCOLATE GANACHE

3 c. chocolate chips

1 1/2 c. heavy cream

FOR THE CAKE ASSEMBLY

8 large matzoh crackers

Chocolate shavings, for garnish

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

GET INGREDIENTS Powered by Chicory

DIRECTIONS

Make whipped cream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, combine heavy cream, powdered sugar, vanilla and cinnamon. Beat until soft peaks form.

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This beef goes great with a bowl of sticky rice and a side of kimchi! From the Obligado Family

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Bulgogi is easy to make at home, and the thinly sliced beef doesn't take long to marinate. This bulgogi recipe shows you how to make a delicious bulgogi sauce with a few basic ingredients and to cook and serve the meat deliciously!
What is bulgogi?

Bulgogi (불고기), also known as Korean BBQ beef, is marinated thinly sliced beef, typically cooked over an open flame. "Bul" means fire in Korean, and "gogi" is a general term for meat. While there are other variations such as chicken and pork, the term generally refers to beef bulgogi.

While Korean beef BBQ is most commonly char grilled at restaurants, there are many regional variations as to how this dish is prepared and served. In this bulgogi recipe, I'm also introducing Seoul-style bulgogi (서울식 불고기), which is how I used to eat bulgogi growing up. It's also known as yetnal bulgogi (옛날불고기), meaning old-style or from the past. It's a particular way the marinated meat is served up. Over the last decade or so, it has made a remarkable comeback and become very popular throughout the country. My family loves it!

How to make bulgogi

The meat

The best cut is rib eye. Any tender, flavorful cut of beef, such as chuck eye, sirloin and tenderloin, works well too. I sometimes use tenderloin when I cook for the elderly members of my family and friends. You can also make it with a tough cut, but you may need a stronger tenderizer such as pineapple or kiwi and longer marinating time. See my flank steak bulgogi.

You can find pre-cut beef at Korean markets. It usually comes in different grades. Spend a little more for good quality meat if you can. You can also ask your butcher to thinly slice the meat or slice it yourself after freezing the meat for a couple of hours.

Bulgogi sauce

The classic marinade is made with a few basic ingredients such as soy sauce, rice wine, sugar, sesame oil, garlic, etc. The important thing is to find the right balance between saltiness and sweetness. You'll find that right balance with this bulgogi recipe! Using generous amounts of garlic and sesame oil is necessary to create an authentic taste.

To enhance the flavor and tenderize the meat, Koreans traditionally add a grated Korean pear to the marinade. It's simply the best way. However, if you cannot find a Korean/Asian pear, you can omit it or use a Bosc pear or an apple instead.

Thinly-sliced good quality meat doesn't need much tenderizing. If using kiwi or pineapple, be sure to use only a small amount so you don't over-marinate the meat. They are very strong tenderizing agents and can break down the meat too much. All you need is about 30 minutes to an hour to marinate thinly sliced meat. It can be longer, up to overnight.

This marinade can also be used for other meats such as chicken or pork.

Grilling:

You can grill the meat over charcoal or wood charcoal (sootbul, 숯불), but a gas grill or a grill pan over the stove top works well too.

Stir-frying:

If you are pan-frying the meat and want nicely caramelized it, preheat the pan nice and hot and don't crowd the pan.

Koreans also cook bulgogi in its own juice in a pan over the stove top for softer meat and some delicious sauce. Use all the marinade if you want more sauce at the end.

Seoul-style bulgogi

As I mentioned earlier, this is how I grew up eating this dish. Cook the meat on a special dome shaped pan with holes and a flat bottom that holds water or broth. The dome shape allows the drippings to flow down to the water or broth, which thickens as the meat cooks. The liquid can be water or broth. I use dashima broth that's mildly seasoned with some soy sauce.

Starch noodles and/or vegetables such as mushrooms are delicious cooked in the slightly sweet and savory sauce. Try mixing the sauce with your rice. Incredibly tasty!

I found my dome-shaped grill pan at a local Korean market, but I also saw it online if you'd like to buy one. Otherwise, you can simply use a large skillet.

What to serve BBQ beef with

Pa muchim (scallion salad) is excellent to accompany this dish along with lettuce wraps and ssamjang. For other vegetable side dishes, see my 15 Korean vegetable side dishes. Doenjang jjigae (soybean paste stew) pairs very well with Korean BBQ meat too.

What to do with leftovers

You can store any unused marinated meat in the fridge for up to 4 days or freeze it for longer storage.

Leftover beef bulgogi is excellent in bibimbap, gimbap (also spelled kimbap), bulgogi doepbap or bulgogi jeongol. Or try kimchi bulgogi cheesesteak or tacos.

More bulgogi variations

Watch how to make it

This bulgogi recipe was originally posted in May 2010. In this updated post, I've made minor tweaks to the recipe and introduced Seoul-style bulgogi (서울식 불고기), which is a particular way bulgogi is served up.

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Bulgogi (Korean BBQ Beef) Recipe | Korean Bapsang

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This beef bulgogi recipe shows you how to make a delicious bulgogi sauce with a few basic ingredients and to cook the meat deliciously!

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Ingredients:
3 chicken breasts, boneless and skinless
1/3 cup flour
1/4 cup olive oil
5 garlic cloves, sliced
1/4 cup white wine
1 lemon, juiced
1/2 cup butter
Parsley
Capers

1. Slice fillets in half to make 6
2. Add olive oil and sauté garlic in preheated skillet until lightly browned, then remove.
3. Turn up the heat and fry the chicken quickly.
4. Remove chicken.
5. Add white wine to pan, lemon juice and reserved garlic.
6. Stir well, then add butter.
7. Garnish with capers, lemon slices and parsley.

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Ingredients:
1 cup quinoa
2 cups water
3-4 oz. spinach
1 can corn, drained and rinsed
1 can black beans drained and rinsed
1 cup cherry tomatoes, halved
5-6 green onions, diced
1/4 cup cilantro
Salt and pepper
2 large limes
4 tbsp olive oil
2 tsp ground cumin
1/2 teaspoon red pepper flakes

1. Cook quinoa according to package directions.
2.  Cool quinoa, then add spinach, corn, beans, tomatoes, onions, and cilantro.
3. Toss together.
4. Whisk lime juice, oil, salt, pepper, ground cumin, and red pepper flakes.
5. Mix into salad and serve.

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Date Drop Cookies shared by Andrea Rosenburg

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Date Drop Cookies shared by Andrea Rosenburg

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Added by the Gecht Family

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This is our own personal family recipe and everyone loves it. It’s not as complicated as people think to make it. We make it every Friday.

4 1/2 cups flour
1/2 cup sugar
1 1/4 tsp salt
1/3 cup oil
1 egg
2 packets of yeast
1 cup warm water plus extra until reaches desired consistency

Dissolve yeast in water with a pinch of sugar
Mix together flour, sugar and salt
Add egg, oil, and yeast water and kneed by hand or with a mixer. Consistency should be very slightly sticky, add extra water if needed.
Kneed dough until smooth. It should look smooth, not lumpy.
Cover in bowl and let rise for an hour.
Shape dough and place in pan then let rise for another hour.
Beat an egg and glaze the challah after the second rise.
Bake at 350 for 30-35 minutes.

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Traditional for Chanukah but good any time!

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Hummus

This is the best homemade hummus recipe — and it’s easy to whip up with very few ingredients.

Servings: About 3 cups

Prep Time: 20 Minutes

Total Time: 20 Minutes

INGREDIENTS

2 (15-1/2 oz.) cans chickpeas

1/4 cup freshly squeezed lemon juice, from 2 lemons

1/4 cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)

2 cloves garlic, roughly chopped

Heaping 1/4 teaspoon cumin

1/8 teaspoon cayenne pepper

1 teaspoon salt

3 tablespoons extra virgin olive oil, plus more for drizzling

1 tablespoon freshly chopped parsley, for serving (optional)

Paprika, for serving (optional)

INSTRUCTIONS

1. Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.

2. In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and 1/3 cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.

3. Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.

4. Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

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Super easy and great for family dinners and holidays

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Chicken Scarpariello with Sausage and Peppers

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Chicken Scarpariello with Sausage and Peppers

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1½pounds fingerling potatoes, halved lengthwise

6 tablespoons extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

3 links sweet Italian sausage

6 skin-on, bone-in chicken thighs

2 large onions, chopped

½ large red bell pepper, chopped

6 garlic cloves, finely grated

1 cup dry white wine

1 cup low-sodium chicken broth

½ cup chopped hot, sweet pickled Peppadew peppers in brine

¼ cup white wine vinegar

3 sprigs rosemary

Chopped parsley (for serving)

Preparation:
Step 1 : Arrange racks in upper and lower thirds of oven; preheat to 450°. Toss potatoes with 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Arrange cut side down and roast on lower rack until tender and cut sides are browned, 20–30 minutes; set aside.

Step 2: Meanwhile, heat remaining 3 Tbsp. oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned on all sides, 6–8 minutes (they will not be fully cooked). Transfer to a plate.

Step 3: Season chicken on both sides with salt and pepper. Cook in same skillet, turning occasionally, until golden brown on both sides, 8–10 minutes (they will also be undercooked). Transfer to plate with sausage.

Step 4: Cook onions, bell pepper, and garlic in same skillet over medium-high heat, stirring occasionally and scraping bottom of pan, until tender and beginning to brown, 10–12 minutes. Add wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes. Add broth, peppers, vinegar, and rosemary and bring to a boil; cook until slightly reduced, about 5 minutes. Nestle chicken into onion mixture, then transfer skillet to upper rack of oven and roast chicken 10 minutes. Add sausages to skillet, pushing them into onion mixture, and continue to roast until chicken is cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°, 5–10 minutes.

Step 5: Top with parsley and serve with roasted potatoes alongside.

** Recipe from Bon Appetit - rated 5 Stars ! Our family loves with and without the potatoes

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Ingredients
* 4 Chicken Thighs (bone-in and skin on)

2 cups pineapple , cut into 1" chunks

1 yellow onion , cut into 1" chunks

3 tablespoons honey

2 tablespoons soy sauce

1/2 cup dark brown sugar

1 tablespoon grated ginger

2 garlic cloves , minced

2 teaspoons sesame seeds , optional

1 tablespoon cornstarch

1 red bell pepper , cut into 1" chunks

parsley , for garnish

1. Using a skillet or the cast aluminum slow cooker insert, brown your Chicken Thighs on both sides for 3-5 minutes over high heat then remove them from the slow cooker.

2. Add the pineapple and onion to the bottom of the slow cooker.

3. Mix the honey, soy sauce, brown sugar, grated ginger and garlic into the slow cooker.

4. Carefully add the Chicken Thighs back into the slow cooker.

5. Cook on low for 5 hours or on high for 3 hours

6. Add the cornstarch to a tablespoon of water, mix, and add to the slow cooker with the bell peppers and let it cook an additional 30 minutes while you cook some rice to accompany your meal.

7. Serve with parsley for a garnish if desired.

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INGREDIENTS:

1 tablespoon olive oil

1 pound ground chicken

2 cloves garlic, minced

1 onion, diced

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

1 tablespoon Sriracha, optional

1 (8-ounce) can whole water chestnuts, drained and diced

2 green onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

1 head butter lettuce

DIRECTIONS:

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

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Ingredients

3 cups grated zucchini

1 small onion, chopped

1 cup all-purpose flour

1 cup grated provolone cheese

3 eggs, beaten

¼ cup vegetable oil

4 tablespoons grated Parmesan

2 teaspoons chopped fresh basil

1 teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Directions

Step 1
Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.

Step 2
Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.

Step 3
Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

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Your Next Family Favorite!

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Adapted from better homes and gardens new cook book

Heat oven to 350

For best flavor select bananas that are  beginning to turn dark.  Often times we freeze bananas and use them defrosted straight from the freezer for this recipe.

1 1/2 cups of flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1 egg

1 cup mashed bananas (3 medium)

3/4 cup sugar (1/4 cup white sugar, 1/2 cup brown lightly packed)

1/4 cup cooking oil

1 teaspoon finely shredded lemon peel

1/2 cup mini chocolate chips (lightly floured)

1/8 teaspoon salt

Splash of coffee (optional)

1. Grease and 8x4x2" loaf pan.  Also great made as mini muffins  or  regular muffins.

2. Medium mixing bowl combine flour, baking powder, baking soda, cinnamon and salt.  Make a well in enter of bowl and set aside.

3. In another bowl combine mashed banana, sugar, egg, cooking oil, lemon peel and if desired splash of coffee.

4. Add wet mixture all at once to dry mixture.  Stir lightly just until incorporated (batter should be lumpy).

5. Fold in chocolate chips.

6. Spoon batter into loaf pan.  Bake at 350 oven 50-55 minutes or until a toothpick comes out clean.

7.  Cool in pan for 10 minutes, remove and let stand for 10 minutes more.  Bread freezes well best frozen uncut.

Makes 1 loaf (16 servings) or 12 regular size muffins.

Enjoy!!!!

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Click on the blue tile below to access our library.

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Click on the blue tile below to access our library.

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Click Below to access our Multicultural Library!

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Click Below to access our Multicultural Library!

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Enjoy.

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Added by the Bediako Family
1 Chicken
5 cups long grain rice
2 cups tomato sauce
4 shallots (finely chopped)
3 tbsp tomato puree
1 tsp salt
1/4 tsp red pepper flakes
1/8 tsp white pepper
Sprig of basil
8 cups of water

1. Clean and cut the chicken into pieces and season with salt and pepper
2. Sprinkle with chopped onions and sauté for 10 - 15 minutes
3. Add tomato sauce, tomato puree, basil and 6 cups of water and bring to a boil
4. Pick and wash the rice and add to the chicken mixture
5. Cook slowly, stirring often during the first 30 minutes
6. Cover and cook an additional 20 -30 minutes on very low heat
7. Serve hot with green vegetables

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My kids could eat the whole thing in one sitting!

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How to Make Quesadilla Salvadorena (Salvadoran Cheese Sweet Bread)

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https://pin.it/78mzgm2

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Arroz con Gandules  (Pigeon Peas Yellow Rice) 🇵🇷

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Arroz con Gandules  (Pigeon Peas Yellow Rice) 🇵🇷

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https://youtu.be/Szwlp7zn7fk

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https://pin.it/61JpAg9

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Chicken soup 🍵 al estilo de Puerto Rico 

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Chicken soup 🍵 al estilo de Puerto Rico 

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https://pin.it/4tSdHWs

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Salted Cod Salad of 🇵🇷
https://pin.it/63CbQnH

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https://pin.it/2IaVIbg

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Puertorican Pernil (Roasted Pork shoulder) 

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Puertorican Pernil (Roasted Pork shoulder) 

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https://pin.it/2sw0Ro7

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https://www.youtube.com/watch?v=njySogPj1ZQ

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4 tablespoons extra-virgin olive oil, divided
3 anchovy fillets, chopped
1/4 teaspoon dried crushed red pepper
2 garlic cloves, minced
1 1/2 pounds escarole (about 1 large head), cut into 1-inch strips
1 cup water
1 pound spaghetti
Freshly grated Pecorino Romano cheese •
Heat 2 tablespoons oil in heavy large saucepan over medium heat. •Add anchovies and dried crushed red pepper; stir 1 minute.
•Add garlic; stir 30 seconds.
•Stir in escarole. Add 1 cup water, cover pan, and reduce heat to low. Cook until escarole is tender, about 5 minutes. Season to taste with salt and pepper.
•Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
•Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary.
•Stir in remaining 2 tablespoons oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.
TIP You can substitute 1 tablespoon anchovy paste for the anchovy fillet (or leave it out)

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1 pork tenderloin (about 1 pound)
1 clove of garlic, cut into slivers
Salt and pepper, to taste
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/2 cup dry white wine (optional)

·  Pre-heat oven to 400.

·       With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper, and cumin

·       Heat the oil in an oven-proof skillet over medium-high heat.

·       Sear the tenderloin well on all sides, turning meat as it browns, about 10 minutes.

·       Add the chicken broth and wine to the pan and place it in the oven for 10 minutes.

·       Remove tenderloin from pan and let rest for 10 minutes, covered with foil.

·       Meanwhile, return skillet to stovetop and boil remaining chicken broth and wine until reduced, while tenderloin rests.

·       Slice tenderloin, and spoon sauce over on plates

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Click here for recipe

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Tostones - Puerto Rico

Ingredients:
3 green plantains
Salt to taste
1/2 cups vegetable oil

Directions:
Peel the plantains by making a vertical cut through the skin and peeing it back with your hands. Cut the plantains into 1 inch thick pieces.

Heat a layer of oil into a heavy bottomed pan. Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon.
Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a plate lined with paper towels to drain excess oil. Sprinkle with salt and serve immediately.