BACALAO GUISADO CON BERENJENA (STEWED CODFISH WITH EGGPLANT)
Steps:
- Soak cod overnight in covered container of cold water in fridge changing water 3 times OR boil for 10 minutes to remove excess salt
- Chop all veggies and set aside. Heat large skillet with olive oil. Sautee onions, garlic. Add peppers and eggplant. Add tomatoes. Add tomato paste and sauce. Add cod. Simmer until cod is tender and flaky.
- Use fork to break cod into smaller flakes. Serve with rice or with sweet or green plantains.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STEWED SALT COD WITH EGGPLANT
The stewed salt cod with eggplant is prepared with fresh produce from Aida's Garden! The salt cod is coated with the creamy eggplant. This combination give the salt cod (bacalao) another dimension of texture and flavor.
Provided by Aida's Kitchen®
Categories Fish and Seafood
Time 1h25m
Number Of Ingredients 9
Steps:
- In a saucepan, add oil, sofrito, seasoning envelopes, minced garlic, tomato sauce and cilantro. Stir well and simmer for 3 to 5 minutes.
- Add sliced onions, cooked shredded pollock fillets and chunks of eggplant to the saucepan. Stir until the shredded pollock fillets and eggplant chunks are completely coated with the tomato-oil based sauce.
- Cover saucepan with lid. Simmer for 20 minutes, stirring occasionally.
- After 20 minutes of cooking, check to see if the chunks of eggplant are tender. If not, cover saucepan with lid and continue simmering for an additional 20 to 30 minutes or until the chunks of eggplants forms a smooth creamy texture.
- Check the eggplant again after 10 to 30 minutes of simmering. If you barely see any chunks of eggplant and a creamy consistency is formed, then stewed salt cod with eggplant is ready to be served.
- Serve this dish with cooked white rice, steamed/boiled root vegetables or boiled breadfruit.
Nutrition Facts : ServingSize 5 ounces, Calories 250, Sugar 0.8 g, Sodium 436.9 mg, Fat 21.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.8 g, Protein 14.4 g, Cholesterol 30 mg
PASTELóN RECIPE BY TASTY
Pastelón is a Puerto Rican dish with many interpretations across the island. Our version nestles thinly sliced, fried sweet plantains between layers of savory ground beef and mozzarella cheese. The beef mixture can be made a day before assembling the pastelón--just refrigerate until ready to use!
Provided by Tikeyah Whittle
Categories Lunch
Time 3h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.
- Heat ¼ cup (60 ml) of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.
- Add the ground beef to the pan and cook until no longer pink, about 7 minutes. Season with the ½ teaspoon salt.
- Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.
- Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.
- Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer. Test one plantain slice in the oil--if it bubbles and sizzles, the oil is ready.
- Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, 4-5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.
- Preheat the oven to 350°F (180°C).
- Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.
- In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.
- Pour the egg mixture over the plantains, then cover the baking dish with foil.
- Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1217 calories, Carbohydrate 78 grams, Fat 85 grams, Fiber 11 grams, Protein 44 grams, Sugar 33 grams
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- Mix masa harina, broth, coconut milk, amaranth, honey, 1/2 teaspoon salt and pepper in a medium bowl. Cut each banana leaf into a 6-inch square. Brush a leaf square with 1/2 teaspoon oil. Shape 1/4 cup of the dough into a 4-by-1-inch log and place on the leaf, leaving a 1-inch border on the bottom and sides, and a 4-inch border above it. Fold in the sides of the leaf. Fold the bottom of the leaf over the dough and roll up the guanime. Tie a piece of kitchen string around the bundle to secure it. (Alternatively, roll up the dough in the banana leaf square. Twist the ends to close and secure the ends with kitchen string.) Repeat with the remaining leaves and filling to make 12 guanimes.
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- Make the sofrito: Peel 4 garlic cloves and place in a food processor; pulse to chop. Coarsely chop 1 medium onion, 4 ají dulce peppers or 1 red bell pepper, 1 Cubanelle pepper or green bell pepper, and 1 small bunch culantro or cilantro and add to food processor. Pulse until combined but still slightly textured (like a tapenade). Set aside.
- Using the tip of your knife, make shallow lengthwise cuts in the skin of 6 ripe (yellow) plantains (about 4 lb.) to score, then peel. Slice each plantain in half crosswise, then slice in half lengthwise to make 4 pieces for each. Halve each piece lengthwise again (you should end up with 8 thin slices per plantain). If you're feeling fancy, you can also skip the crosswise slice and go for thin, full-length plantain slices, like in the photo.
- Heat 1 cup vegetable oil in a large heavy skillet over medium-high. Working in batches, fry plantains in a single layer, turning halfway through, until golden brown, about 5 minutes per batch. Transfer to paper towels to drain, sprinkle with kosher salt, and let cool. Reserve oil for another use or discard. Reserve skillet.
- Slice ½ cup pimiento-stuffed manzanilla olives crosswise and set aside. Heat 1 Tbsp. vegetable oil in reserved skillet over medium. Add 1 cup sofrito (freeze extra sofrito in ice cube trays, then transfer to a freezer bag or airtight container; use whenever you’re starting a recipe with sofrito!) and 1 cup tomato sauce and cook, stirring, until sofrito begins to soften, 5 minutes. Add 1 lb. lean ground beef and 1 Tbsp. homemade or store-bought adobo seasoning and cook, stirring, until browned, about 8 minutes. Add ½ cup raisins, ¼ cup dry red wine, and reserved olives. Cover skillet (use a baking sheet if you don’t have a lid), reduce heat to low, and simmer 15 minutes. This is your picadillo.
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