Rice with Coconut (Colombia)

"Rice with coconut": In Colombian meals its common to use cereals like rice, corn, and wheat. These are combined with bananas and coconuts.

This recipe was created on the Caribbean coast.

Ingredients:

1 coconut, without its skin. Hold its water
3 tablespoons of hot water
1 tablespoon of sugar
2 cups of rice

Preparation:

1. Place the coconut and its water with the hot water in the blender. Blend well.

2. Filter the liquid. Because the coconut cannot be completely grinded, you need to squeeze the pulp as much as you can so you remove all the possible juice.

3. Boil this preparation until it's evaporated. You will have some kind of oil and coconut bits.

4. Once again, blend the coconut with the rest of the water (2 cups). Filter it and add as much water as necessary to fill 4 cups of this milk.

5. In a pan, place the coconut oil with the sugar and rice. Cook in low heat until the liquid evaporates. Let it rest until the rice is almost transparent. If you wish, you can decorate with any fruit of the season.

Feliz Dia de Independencia para Mexico

2010 is the year of the Bicentennial Celebrations in Mexico. This wonderful country is commemorating   200 years of Independence  from Spanish rule and 100 years of  its Revolution that began in 1910 and toppled dictator Porfirio Diaz.   El Grito every 16^th of September is the Mexican Fiesta par excellence! On this day Mexicans all over the world celebrate Mexico’s independence from Spanish rule.


Mexicanos, al grito de guerra
el acero aprestad y el bridón.
Y retiemble en sus centros la Tierra,
al sonoro rugir del cañón.
¡Y retiemble en sus centros la Tierra,
al sonoro rugir del cañón!

Pescado en Salsa Criolla (Puerto Rico)

Puerto Rico's dishes have undergone many influences.


A fusion of African, Taino, and Spanish cooking.  


One of my favorites is "Pescado en Salsa Criolla". I've modified it a little bit to make it easier on the cook and due to the availability of some spices and vegetables in San Francisco, California. 


Let's not forget that a Puerto Rican meal must have rice and beans.  (For those of you that are familiar with what sofrito and sazon is and have it on hand, make sure you add some of this to the salsa) 


Ingredients:
10 ounces of white fish (chopped in large cubes)
1 cup of milk
pinch of salt


Salsa:
2 medium onions (finely sliced)
2 green peppers
4 lemons (juice)
Cilantro finely chopped
Culantro finely chopped
Salt 
Pepper
Olive oil
1 cup of tomato sauce
2 garlic heads (chopped)
Capers
1 roasted red pepper, seedless


Preparation:

1. Chop the white fish (cod, hake, etc) in large and big cubes, about 4 inches.

2.In a pot, place the cup of milk, and add the fish and a touch of salt. Boil on a medium flame, cook for 7 minutes and remove from the fire.

3. In a pan add olive oil and fry the previously fine-sliced onions until they are caramelized. Add garlic and salt and pepper.

4. Add the tomato sauce, lemon juice, cilantro, and culantro. Season again with salt and pepper.

5. Without letting it dry, incorporate the peppers and lastly, the capers. Let the flavors melt in to each other for a few minutes. 

6. It's served in a plate with a bed of white rice. On top of it, place the fish cubes, dripped from the milk. Spoon a generous helping of the salsa on top of the fish. It can be accompanied with some lime wedges. 


I like to serve this with some black beans on the side and some *tostones. 


Enjoy! 


*Recipe for Tostones coming soon. 

Who is Hispanic?

According to the U.S. Census Bureau, “Hispanic” refers to people in the United States of any race who trace their origin to Mexico, Puerto Rico, and other Spanish-speaking countries in Central and South America and the Caribbean. More than 44.3 million people identified themselves as Hispanic in the Census’ 2006 population estimate – approximately 15 percent of the population of the United States. People of Hispanic origin are the nation’s largest ethnic or race minority.

Imagine what 2011 will be like?

Hispanic Heritage Month 2010: Sept. 15 - Oct. 15

In September 1968, Congress authorized President Lyndon B. Johnson to proclaim National Hispanic Heritage Week (THANK YOU PRESIDENT JOHNSON), which was observed during the week that included Sept. 15 and Sept. 16. 

The observance was expanded in 1988 by Congress (Again thank you President Reagan) to a monthlong celebration (Sept. 15 - Oct. 15), effective the following year. America celebrates the culture and traditions of those who trace their roots to Spain, Mexico and the Spanish-speaking nations of Central America, South America and the Caribbean.

Sept. 15 was chosen as the starting point for the celebration because it is the anniversary of independence of five Latin American countries: Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. In addition, Mexico and Chile celebrate their independence days on Sept. 16 and Sept. 18, respectively.

Bring on the month long par-tay and appreciating the culture, my culture, with the world. 

Pa'lante Puerto Rico y Arriba Mexico!