Arroz con Coco

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 cups long white rice
2 cups coconut milk
2 cups water
2 tablespoons sugar
1 teaspoon salt

Directions

Combine all the ingredients into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce to a low temperature. Simmer covered for about 20 minutes and then remove from heat and leave covered and let stand about 5 minutes. Fluff with a fork before serving.

Carimanolas with Panamanian Salsa Chombo

May 27th, 2011 § 0 comments § permalink

Makes 24

Ingredients

5 cups yucca, boiled and mashed
Vegetable oil
1 tablespoon salt, plus more
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 jalapeno pepper, deseeded and chopped fine
1 green bell pepper, deseeded and chopped fine
1 pound lean ground beef
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
2 tablespoons tomato paste (or 1 plum tomato chopped fine)
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1-3 tablespoons hot sauce of choice

Directions

Mix the salt with the yucca and set aside. In a large sauté pan heat a small amount of vegetable oil (about 3-4 tablespoons) on high heat. Add the garlic onions , jalapeño pepper and green pepper and sauté for a few minutes, or until onions are semi translucent. Add the ground beef and continue to sauté until ground beef is fully browned or about 3-4 more minutes. Add fresh herbs. Add the tomatoes or tomato paste and all the spices and hot sauce and cook for an additional 3-4 minutes or until all liquid is cooked out of the beef mixture. Cool beef mixture. Form yucca mash into about 3 inch long circular shapes in the palm of your hand. Place a tablespoon of the beef minute in the middle and form the yucca mash around the beef mixture in the shape of an oval. Make sure there is a tight seal and all beef is in the inside of the yucca mash. Set aside. After all yucca mash patties are made, heat about 2 cups of vegetable oil in a large sauté pan until hot, Place yucca patties in the hot frying pan and fry on each side about 3 minutes each or until golden brown. When browned place on paper towels to drain off excess oil. Serve with Panamanian Salsa Chombo.

Panamanian Salsa Chombo

Makes approximately 2 ½ cups

Ingredients

4-5 Aji Chombo peppers (scotch bonnet peppers), stems removed
½ inch piece of fresh turmeric, peeled and sliced
1 small yellow onion, chopped
½ cup water
1 cup white vinegar
½ cup yellow mustard
2 tablespoons salt

Directions

Place all ingredients in medium saucepan and bring to a boil, reduce the heat and simmer about 15 minutes. Remove from heat and allow to cool. Place in blender and puree until smooth.

Recipe courtesy of Jacques Gautier, Palo Santo

Panamanian Ceviche

May 27th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

2 pounds red snapper filets, cut into bite sized pieces
1 medium red onion, chopped fine
1 red pepper, chopped fine
1 jalapeno, deseeded and chopped fine
½ cup fresh cilantro leaves, chopped fine
Juice of 5 to 6 limes
1 tablespoon salt (maybe more to taste)

Directions

Mix all ingredients gently together and let stand for 1-2 hours. Serve Ice cold with tortillas chips or crackers.

Panamanian Salsa Chombo

April 5th, 2011 § 0 comments § permalink

Makes approximately 2 ½ cups

Ingredients

4-5 Aji Chombo peppers (scotch bonnet peppers), stems removed
½ inch piece of fresh turmeric, peeled and sliced
1 small yellow onion, chopped
½ cup water
1 cup white vinegar
½ cup yellow mustard
2 tablespoons salt

Directions

Place all ingredients in medium saucepan and bring to a boil, reduce the heat and simmer about 15 minutes. Remove from heat and allow to cool. Place in blender and puree until smooth.

Recipe courtesy of Jacques Gautier, Palo Santo

Panamanian Sancocho

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 chicken breast, 1 chicken wing, 1 chicken thigh and 1 chicken drumstick
Salt
Pepper
Vegetable oil (avocado oil preferred)
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 bunch green onions, chopped fine
1 jalapeno, deseeded and chopped fine
1 cup yucca, chopped in ½ inch squares
1 red pepper, chopped fine
1 medium carrot, chopped fine
1 cup chopped tomatoes
½ cup fresh cilantro, chopped fine
¼ cup fresh oregano, chopped fine
1 tablespoon ground cumin
1 cup zucchini or pumpkin, chopped, medium
1 large plantains, sliced in 1 inch sliced
Juice and zest of 2 limes
1 tablespoon hot sauce
4 cups chicken stock, or water
1 -2 ears of fresh corn on the cob, sliced in 2-inch sections
Cotija cheese

Directions

Season all the chicken parts with salt and pepper. In a large soup pan heat oil to a high heat. Brown chicken and remove from pan. Sauté garlic, onions and jalapeno until semi translucent or about 3 minutes. Add the yucca, red pepper and carrot and sauté for another 3-4 minutes. Next add the tomatoes, the fresh herbs and the cumin and mix well. Add the squash, the plaintains, the lime juice and zest, the hot sauce and the chicken stock or water and add chicken. Mix well and bring to a boil. Once at a boil turn to low and simmer for about 15-20 minutes. Add the corn pieces and simmer for another 10 minutes. Serve garnishes with cotija cheese. Serve over Arroz con Coco.

Pescado Frito

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 ½ -2 pounds whole fish (sea bass, snapper)
1 clove garlic, mashed
1 chili, chopped fine
1 tablespoon olive oil
1 teaspoon coarse salt
¾ cup whole-wheat flour
¼ cup cornstarch
1 teaspoon salt
1 teaspoon pepper
Vegetable oil
Lime wedges

Directions

In the body of the fish cut shallow criss-cross line (patterns) across the fish on both sides of the body. Mix the garlic, chili, olive oil and coarse salt together and rub all over fish. Mix together the whole-wheat flour and corn starch and salt. Dredge the fish into the flour mixture well, making sure all parts including cut parts are well coated. Heat about ½ inch of oil in a sauté pan on high heat. Add the fish and fry for about 4-5 minutes per side or until golden brown. Drain on paper towels and serve immediately with lime wedge garnishes.

Petacones

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 medium to large plantains, sliced in 1 inch slices
1 cup canola oil
Salt

Directions

Heat half the oil in a sauté pan on medium high heat. Fry the plantains until golden brown and then turn and cook on the other side until golden brown as well. Drain on paper towels. Place on a flat surface and smash evenly entire plantain until flat like a pancake. Immediately sprinkle with salt and pepper and place back in the frying pan to finish cooking raw parts.

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