Pina Colada Baked Doughnuts Zwt 9 Puerto Rico Food

PINA COLADA

Steps:

• Add the pineapple chunks, coconut milk, rum, shredded coconut, coconut extract and ice cubes to a blender and process until smooth and creamy. Pour into glasses and garnish each with a pineapple wedge.

PINA COLADA BAKED DOUGHNUTS (ZWT-9 PUERTO RICO)

Steps:

• For Doughnuts:.
• Strain the pineapple & reserve the juice. Squeeze out as much pineapple juice as possible using a cheesecloth, clean lint-free tea towel or by pressing crushed pineapple thru a fine sieve. There should an excess that can be used for the glaze. NOTE: Do not over-mix. Most of the steps require only enough mixing to combine.
• Preheat oven to 375F - Lightly coat doughnut pan w/oil. Mix together flour, sugar, baking soda plus salt & whisk to fully combine ingredients.
• In a separate bowl, combine oil, buttermilk, rum extract plus eggs & whisk until well-combined.
• Add wet ingredients to the dry ingredients & mix only until moistened.
• Add vinegar & mix well. Sprinkle in pineapple & fold in until combined.
• Fill doughnut wells only 3/4 full. Bake for 10-12 min or til golden brown.
• Let cool in pan for 5 minutes. Turn out onto a wire rack to fully cool.
• NOTE: This recipe assumes you have a doughnut baking pan. If you don't, then use a baking sheet & get creative. These pastries do not have to be round. They can be twisted (like me), etc.
• For Glaze:.
• Mix the crushed pineapple, sugar & pineapple juice in a bowl until smooth & creamy.
• Spoon onto cooled doughnuts. Sprinkle immediately w/the shredded coconut & wait at least 10 min for glaze to set before serving.

PINA COLADA

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PUERTO RICAN PINA COLADA

Steps:

• Blend ice and pineapple juice.
• Add cream of coconut, rum, the milks and vanilla.
• Top with a cherry and ground cinnamon.

THE ORIGINAL PIñA COLADA

Steps:

• Our little secret, do not mix blend with ice, instead freeze the mix stirring occasionaly until well frozen or use an old style ice cream maker to freeze the mix, then you will get the taste of a good piña colada.
• Pour rum to taste in individual glasses then add frozen mix to serve.
• Decorate with cherry and pineapple chunks to garnish (optional).

ASOPAO - PUERTO RICO

Steps:

• In a small bowl, mash garlic with the back of a spoon.
• Rub garlic into chicken.
• In a wide, shallow bowl combine flour, salt, black pepper, and oregano.
• Roll chicken pieces in flour mixture.
• In a large kettle, melt lard over medium high heat.
• Add chicken and cook for 8 to 10 minutes or until brown.
• Remove from kettle and set aside.
• Add green pepper and onions to kettle and saute until onions are transparent.
• Stir in ham and tomatoes.
• Cook over medium heat for 10 minutes.
• Return chicken to kettle and stir well.
• Reduce heat to low, cover, and cook for 30 minutes or until chicken is tender.
• Remove chicken from tomato mixture.
• When cool, remove meat from bones and cut into bite-size pieces.
• Add chicken broth and rice to tomato mixture and stir well.
• Bring to a boil over high heat.
• Reduce heat to low and cover, placing a paper towel between the kettle and the lid.
• Simmer for 20 minutes.
• Add peas, olives, parmesan cheese, and chicken and stir well.
• Cover and cook for 5 more minutes.