Chipotle Smashed Sweet Potatoes

I was discussing our holiday menus with a friend in a Facebook Chat and he told me about this side dish he planned to serve with his meal. I’ve never been fond of the traditional yams or sweet potatoes with the marshmallow topping found on almost every holiday buffet table. Don’t get me wrong, I loved it as a toddler, but I like to think my palate has evolved over the decades. This is a new twist for a spicy alternative to the humble Sweet Potato, or as we call it in Costa Rica, “el Camote”. This recipe was a big hit at our Thanksgiving dinner and now it will be a regular side dish in our house all year long. I modified this recipe from an Alton Brown original to suit our taste by adding bacon and sour cream.

Ingredients:

• 4 slices of bacon, diced (optional)
• 4 large sweet potatoes, peeled and cubed
• 4 tablespoon of butter
• ½ cup of sour cream
• 1 or 1½ chipotle pepper(s) in adobo sauce, depending on the heat level preference (not the whole can)
• 2 teaspoons of just the adobo sauce
• 1 teaspoon of salt

Directions:

• Fry the bacon until crispy, drain on a paper towel, and set it aside (optional)
• Steam the cubed sweet potatoes for about 20 minutes until they are fork-tender. Steaming the potatoes prevents them from absorbing too much water during the cook.
• Mash the sweet potatoes with butter, sour cream, and salt
• Mince the chipotle pepper (remove the seeds if you don't want a lot of heat). I recommend you start with just one chipotle pepper at first.
• Fold in the chipotle pepper and adobo sauce
• Let the potatoes rest for about 30 minutes so that the flavors can meld. Taste and add more chipotle pepper or adobo sauce if necessary. You can always add more heat, but you can't take it back. 
• Top the dish with the crispy bacon bits.

Creamy Au Gratin Potatoes

I created this recipe trying to use up some cheeses, and an open container of heavy cream, I found in the refrigerator. I also found I had some potatoes that really needed to be cooked. I wasn't going to write this recipe down, but John insisted, so here goes...

Ingredients:

• 4 medium-size potatoes thinly sliced on a mandoline (1/8" thick). I used 2 white and 2 red potatoes with the skins.
• 1 cup shredded Cheddar cheese
• 1 cup shredded Manchego cheese
• 1 cup shredded Asiago cheese
• 1 cup heavy cream
• ½ cup sour cream
• 1 teaspoon of salt
• 1 teaspoon of freshly ground black pepper.

Directions:

• Preheat oven to 400°F or 195°C
• Lightly coat a 9" square baking dish with cooking spray or oil
• Rinse and drain the potatoes
• Mix the 3 cheese together to thoroughly blend.
• Mix the cream and sour cream, salt, and pepper together in a small bowl.
• Lay 1/3 of the potatoes on the bottom of the dish, spread 1/3 of the cheese mixture evenly over the potatoes, followed by 1/3 of the cream mixture. 
• Add 2 more layers of potatoes, cheeses, and cream.
• Bake for 35-45 minutes until the potatoes are fork-tender.

Note: Be sure to shred your own cheese. It is best to not use pre-grated cheeses because these cheeses have fillers like Cellulose Powder to prevent clumping and Natamycin as a mold inhibitor. Many people are allergic to these added ingredients.

Spicy Plantains or Kelewele (Platano Maduro Picante)

Recently a group of us escaped to the Caribbean coast to spend a few days near the beach in Cocles. We went to a wonderful restaurant called “Stashus con Fusion”. I always like to try new treats, so I ordered the “Platano Maduro Picante”, or “Loco Spicy Plantains”. Wow! This was like an amazing party in my mouth, bursting with sweet, spicy and hot flavors.

While there I found out the owner is from Ghana and immediately started research on Ghana plantain recipes. I found this is an African spicy and sweet snack, commonly sold as a street food, called “Kelewele” (kay-lay-way-lay) or “Aloco”.  It is bite sized ripe plantains coated and marinated with Ghanaian spices and deep fried to a golden brown.

There are many versions of this recipe claiming to be the authentic recipe, but one of the key spices, Grain of Selim (Hwentia), can’t be found in Costa Rica. A little research revealed that Selim, or Hwentia, is a type of pepper, frequently used in tea and Touba coffee. I decided to substitute some fresh green peppercorns from my Kampot Pepper vine and found it to be the perfect substitute. Here is my version of “Kelewele”.

Ingredients:

• 3 Well Ripened Plantains
• ½ Small Size Red Onion (White Onion or Shallots are also good too)
• 1 Medium Habanero, Panamanian, or Scotch Bonnet Chili Pepper ( adjust for your taste) 
• 1 inch of fresh Ginger
• 5 whole Cloves
• 5 whole Allspice berries
• 10 fresh green peppercorns
• ¼ teaspoon Chinese Five Spice
• Juice from ½ lemon
• Salt to taste
• Chili pepper flakes to taste
• Oil for Shallow Frying

Directions:

• Using a mortar and pestle (or blender), grind the chili pepper, cloves, allspice berries, Chinese five spice, and green peppercorns together. If using a blender, pulse just until you have a rough textured spice mix. 
• Finely mince the onion and ginger into a paste, and combine with the spice mix.
• Add lemon juice and mix well. Set aside
• Cut the ripe plantains lengthwise and then in half-moons about ¾ to an inch thick.
• Coat the plantains with the spice mixture and add salt to taste. 
  
•  Let the plantain sit for about 30 minutes, or longer, so that it absorbs the flavors from the spice mixture. I like to marinate for a couple of hours in the fridge until ready to fry.
• Heat up the oil until hot, about 350°F. Fry small batches of the plantains. If the plantains were refrigerated, let them come to room temperature before frying.
• Fry the plantains until they are golden brown and crisp. You may have to adjust the oil temperature to make sure the plantains cook all the through without burning. 
• Drain the Kelewele on paper towels to absorb the oil.
• Sprinkle with a few chili pepper flakes to taste.
• Serve the Kelewele hot with chopped nuts, fried or roasted, and a side of sour cream for dipping.

Enjoy!

Cranberry Relish

This is a wonderful accompaniment for turkey or pork roast. It can be made up to 5 days in advance for a dinner party. Just keep it chilled in the refrigerator.

Ingredients:

• 20-24 ounces of fresh/frozen cranberries (or a 12-ounce package of fresh cranberries + 3 cups dried cranberries)
• 2 large oranges (not navel)
• 1 cup of raw sugar (more or less to taste)
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 3 ounces (or more) of Triple Sec, or other orange liquor
• 1 cup chopped pecan pieces

Directions:

• Using a zester or grater, remove all the zest from the orange, being careful to not get any of the pith. Set aside 
• Peel the orange removing all the pith, stem, membrane, and seeds from each of the wedges.
• This is called Supreming and there are many YouTube videos that show how to do it. Here's one. Supreming an Orange
• Dice the orange pulp wedges and add them to the saucepan with any of the remaining juice.
• If using frozen cranberries, let them thaw first.
• Rinse the fresh/frozen cranberries and discard any bad berries
• Using a meat grinder on the coarsest setting, grind all the cranberries. If you don't have a meat grinder, you can use a food processor on the pulse mode just until the fruit is coarsely chopped. You don't want to turn it into a paste. 
• Add the cranberries to the oranges in the saucepan, add ½ the sugar and all the remaining ingredients. 
• Bring the mixture to boil, lower the heat and simmer on medium/low for about 30 minutes
• Stir to blend and taste. If it is too tart, add more sugar to your liking.
• Chill for at least 4 hours before serving.

Note: If you make this a few days in advance it may be a little dry when ready to serve. You can add about ¼ cup of orange juice, or cranberry juice, to moisten it before serving.

Cheesy Mashed Potato Muffins

Wondering what to do with those leftover mashed potatoes? Here is a sure fire recipe to please even the most finicky eater.

Ingredients:
• 4 cups of leftover mashed potatoes
• 1¼ cup of grated cheese divided (I like to use a mix of cheddar, jack & mozzarella)
• ¼ cup of thinly sliced scallions
• 1 large clove of garlic, finely minced
• ½ tsp dried parsley
• 1 large egg (If the mixture is too thin, add an extra egg)
• Salt and Pepper to taste.
• Optional - ½ cup of minced bacon or ham

Directions:
• Preheat oven to 350°F. and generously grease a 12 cup muffin pan.
• Mix one cup of the grated cheese with all the other ingredients.
• Divide the mixture evenly between the muffin cups, and pack the potatoes down with a spoon.
• Bake the muffins for 35 minutes until the potatoes start to crisp around the edges.
• Take the muffins out of the oven and top them with the remaining cheese.
• Return the muffins to the oven for an additional 5 minutes to melt the cheese.
• Remove the muffins from the oven and allow them to cool for a few minutes to make them easier to transfer to a serving dish.

Serve immediately.

Baked Beans ~ Frijoles Horneados

(Español mas abajo)

One of my favorite staples for a barbeque meal always included Baked Beans. I would start with cans of Bush's Best Original Baked Beans and then doctor them up with my favorite additions until they were just perfect. I just checked and a can of these beans sells for about $2 USD Stateside. They are about $3 USD per can in Costa Rica when you can find them at the high-end grocery store.

Since I've been craving these beans for a while now (especially since my recent conversation with my good friend Camille), it was time for the "mother of invention" to step in and provide a solution. I found canned white beans at the local grocery store for less than $1 USD yesterday, and today we are enjoying some truly fine baked beans with barbequed ribs for lunch.

Give it a try, it's an easy recipe and tastes better than Bush's Best.

Ingredients:

• 60 oz (4 cans) white beans, drained and rinsed, or ½ kilo of fresh cooked white beans with 1½ cups of the bean broth
• 4 slices of bacon, coarsely chopped
• 1 large white onion, finely chopped
• 5 ounce can of tomato paste
• 1½ tsp garlic powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp salt
• 1 tbsp Asian Garlic Chili Pepper Sauce
• 1 tbsp Salsa Picante
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard or Whole grain mustard
• 2 tbsp molasses or sugar cane syrup
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 cup brown sugar
• 1 cup of water

Directions:

• Drain and rinse the canned beans, or freshly cooked white beans then set them aside (reserving 1½ cup of bean broth). In a large skillet, cook bacon over medium heat until browned, about 3 minutes. Add in onion and saute the onions with the bacon for 2-3 minutes until are translucent, but not browned. Add in all remaining ingredients except for the beans and stir to combine. Add the beans and stir until all ingredients are well mixed.
• Preheat oven to 350°F. Transfer the beans to a large baking dish, dutch oven, or bean pot. Cover with a lid or aluminum foil and bake for 30 minutes if using canned beans and 2 to 4+ hours if using freshly cooked beans. Keep checking the level of the sauce if using freshly cooked beans and add more water, or bean broth if necessary. 
• (Note: When using dry beans the baking time will depend on how old the beans are. I usually save all of the bean broth to add as the beans cook down and become tender.)
• Remove the cover and bake for an additional 30 minutes, or until the sauce is thick and bubbly and the beans are tender.
• Serve with your favorite barbeque.
  
  

Frijoles Horneados

Ingredientes:

• ½ kilo de frijoles blancos y secos
• 4 rodajas de tocineta picada
• 1 cebolla blanca picada
• 4 o 5 onzas de pasta de tomate (si no tiene pasta de tomate, se puede usar 10 onzas de salsa tomate (NO CATSUP)
• 4 dientes de de ajo
• 1 cucharada comino molida
• 1 cucharadita de paprika ahumado
• 1 cucharadita de sal
• 1 cucharada de Salsa Chili Picante con Ajo (Asiatico)
• 1 cucharada de Salsa Picante Banquet o más al gusto
• 2 cucharadas de salsa inglesa (Worcestershire)
• 2 cucharadas de mostaza Dijon
• 2 cucharadas de miel de caña
• 2 cucharadas de miel de abeja
• 2 cucharadas de vinagre blanca o de manzana
• 1 taza de azúcar morena
• 1 cucharadita de escamas de pimiento rojo o pimienta de Cayena molida (al gusto suyo)

Instrucciones:

• Remojo los frijoles durante la noche. En la mañana escurrirlos, cubre los frijoles con agua fresca y póngalos a cocer por 1½ horas, hasta empieza ensuavesar y escurrirlos guardando 1½ taza del líquido. 
• En una sartén grande, cocine la tocineta a fuego medio hasta que se dore, unos 3-5 minutes. 
• Añada la cebolla picada y saltea las cebollas con el tocino durante 2-3 minutos hasta que estén translúcidas, pero no doradas. 
• Añada todos los demás ingredientes restantes excepto los frijoles y revuelva para combinarlos. 
• Añada los frijoles y revuelva hasta que todos los ingredientes estén bien mezclados.
• Precaliente el horno a 350°F/180°C. Transfiera los frijoles con salsa en una olla onda y cubrirlo para hornear por lo menos 2 horas, hasta las frijoles están bien suaves. Si no tiene un horno convencional se puede usar una olla lenta por unos 4 hours en alta temperatura. 
• Siga añada agua durante el proceso de cocción para mantener una salsa espesa y rica.

Creamy Risotto with White Wine and Cheese

We went to an Italian Deli & Market recently and I decided to pick up a box of Arborio rice. I've never cooked with it, but I wanted to learn how to make Risotto. I've been reading lots of online recipes from some of the best chefs, and finally, today is the day.

I made a delicious risotto with pan seared shrimp for lunch. I was surprised at how easy it is to make. It just takes time, but now that I've mastered this, we'll be enjoying this Italian comfort food a lot in the future.

Ingredients:

• 1 small onion, finely chopped
• 3 cloves of garlic, finely minced
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of butter
• 1¼ cup of Arborio rice
• 1 cup of dry white wine
• 4-5 cups of chicken stock (you may not need all of the stock)
• ½ cup of grated Pecorino Romano cheese
• ½ cup of grated Parmesan Reggiano cheese
• 1 tablespoon of chopped chives
• Salt and Pepper to taste

Directions:

• You need to prep all of the ingredients first. Once you start cooking the rice, you won't be able to multi-task, because all of your attention needs to be on the rice.
• Heat the chicken stock in a sauce pan so it will be hot when you're ready to add it to the rice.
• In a large skillet heat the olive oil and butter over medium low heat. Add the onions and sauté for a minute or two, then add the garlic (if you add the garlic too soon, it could burn and give the garlic a bitter taste). 
• When the onions are clear, add the rice and stir constantly for about 2 minutes. You will hear the rice start to crackle, but it should not toast. 
• Now, add the wine, continue stirring and let the wine reduce. 
• Once the rice has absorbed the wine, add a ladle of chicken stock, keep stirring and the rice with absorb the stock. 
• Every time the chicken stock is absorbed by the rice, add another ladle of hot chicken stock, continue gently stirring and start checking the rice for doneness at about 15-20 minutes. 
• The Risotto is done when it is nice and thick, but not sticky. It should take about 20-25 minutes for the rice to be thoroughly cooked. 
• When it's cooked, stir in the cheeses, and salt and pepper to taste. 
• Serve immediately and top with the chopped chives.

Serves: 4

Note: There of lots of variations to making a good Risotto and in the future we'll be trying this with mushrooms, vegetables, heavy cream, and different flavored stocks.

Red Cabbage ~ German Style

We were invited to an Oktoberfest Party and told to bring our favorite beverage, and a food item with a German flair.  I decided to make a batch of good old fashioned, sweet and sour red cabbage. It takes no time at all to put all the ingredients together. You just have to plan ahead for the cooking time.

Ingredients:

1 large head of red cabbage, shredded

2 apples, peeled and diced

1 small/medium red onion, diced

3 strips of cooked bacon, diced (optional)

½ cup raw sugar

½ cup apple cider vinegar

¼ cup water

2 tablespoons of butter

1 teaspoon of coarse ground sea salt

1 teaspoon of whole pepper corns, crushed

¼ teaspoon of whole caraway seeds (optional)

10 whole cloves

Directions:

Place all the ingredients in a slow cooker, set it to high temperature, and cook for 4 hours, stirring occasionally. (Note:  This can also be cooked on a stove top in a large pot on a low simmer for 1½ to 2 hours.)

Serves: 6

Potatoes Au Gratin - Vertical Hasselback Style

These potatoes are just about the very best "Potatoes Au Gratin" ever! This is not my original recipe, but I have modified it a bit, and made it my own. I reduced the amount of cream, and I also use cheeses and herbs that are readily available to us in Costa Rica. Russet potatoes are not an option here, so I use white, yellow, and red potatoes. Every time I wanted to make these I had to search for the original recipe on the internet again, and then try to remember how I modified it. It was time to add my recipe here, where I can find it when I need it, and so can you!

Ingredients

• 3 ounces finely grated Manchego, Sharp White Cheddar, Gruyère or Comté cheese
• 2 ounces finely grated Pecorino Romano or Parmigiano Reggiano cheese
• 1 cup, or 250ml, of heavy cream
• 2 medium garlic cloves, minced
• 1 tablespoon of whatever fresh herbs you have on hand, like thyme, rosemary, parsley, and basil, roughly chopped (You can also use a mix of dried herbs, buy only use 2 teaspoons)
• Coarse ground salt and freshly ground black pepper
• 1½ to 2 pounds of potatoes, peeled and sliced 1/8th-inch thick on a mandolin slicer (3 to 4 medium size potatoes, the longer & thinner the better) I use a mix of red and white potatoes. Rinse the potatoes with cold water to release some of the starch and thoroughly drain.
• 2 tablespoons butter

Directions

1. Grease a 2-quart casserole dish with butter (I find a deep dish casserole, oval or rectangular, works best). Adjust oven rack to middle position and preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and herbs to cheese mixture. Season to taste with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture. Separate every slice so the cream mixture evenly coats them them.
2. Pick up a handful of potatoes, make a neat stack, and lay them on end in the casserole dish with the edges vertical. Stack the potato slices like this from the outside perimeter, working your way to the center until all potatoes have been added. The potatoes need to be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add the slices to the casserole (this is why longer & thinner potatoes work best, because you get more slices). Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid.

3. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake about 30 minutes more, until the top is a light golden brown. Remove the dish from the oven and sprinkle the remaining cheese on top. Return the potatoes to the oven and bake until they are deep golden brown and crispy on top. This could take another 30 minutes, or so. Let the potatoes rest for a few minutes before serving.

Serves:  4 to 6

Total time: 15 minutes of prep work, plus 1½ hours baking

Waffle Iron Hashbrowns

We make hashbrown potatoes all the time on an old cast iron griddle. Yesterday I stumbled upon an interesting recipe on Pinterest that is very similar to the one I've created.

Here in Costa Rica, you don't just pop on over to the local grocery store and pick up some frozen shredded potatoes. Here, you shred your own potatoes, or you go without hashbrowns. This is my version of Waffle Iron Hashbrowns.

Ingredients:
• 2 cups freshly shredded potatoes
• 1 tablespoon of butter, melted
• 1 one egg
• 1½ teaspoons flour
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ to ½ teaspoon black pepper
• pinch of cayenne pepper

Directions:
Preheat the waffle iron to it's highest setting. Rinse the shredded potatoes thoroughly to remove as much starch as possible (this prevents them from becoming gummy). Blot the potatoes dry on a clean dish towel and set them aside.  In a medium size bowl, mix the egg with all the remaining ingredients. Add the shredded potatoes to the egg mixture and toss until the potatoes are well coated.

Spray the waffle iron with some non-stick spray and layer the potatoes evenly on the waffle iron.  Bake for a minimum of 10 minutes. If your timer on the waffle iron beeps before the baking time is up, ignore it, and pay attention to the steam escaping.  When the steam stops, the hashbrowns are done.


Carefully remove your finished waffle iron hashbrowns and enjoy!

Servings: 2

Canoas de Zucchini / Zucchini Canoes

There is a plentiful harvest of squash and tomatoes right now, so this is the perfect time to make refreshing Canoas de Zucchini!

Ingredients:
2 large zucchinis
2 cups of diced and seeded tomatoes
½ cup of roasted sweet/mild chili peppers diced
1 can of Palmito pieces (Hearts of Palm) diced into small pieces
½ cup of finely diced onion
3 tablespoons of FRESH chopped basil (Note: It must be fresh, or it just won't work. If you don't like basil, you can substitute culantro (cilantro.))
¾ cup of finely cubed, or coarse grated, mozzarella cheese
¼ cup Balsamic vinegar
¼ cup extra virgin olive oil
Salt & pepper to taste
Paprika

Directions:
Slice the zucchini lengthwise and scrape out the seeds with a spoon. Using a sharp knife, take of a thin slice from the rounded side so that the zucchini sits flat without rocking. Add salt and pepper to taste. Place in a microwave dish and cook on high for 3-4 minutes until the squash is cooked. Remove them and place them in the refrigerator to chill for about an hour.

In a medium size bowl, gently toss all of the tomatoes, peppers, onions, palmito, cheese and basil with the olive oil and vinegar. Add salt and pepper to taste and place the bowl in the refrigerator to chill.

When everything is chilled, divide the salad mixture into fourths and fill the zucchini canoes. Just before serving, sprinkle a little paprika over the canoes.

¡Buen Provecho!

Orange Glazed Carrots / Zanahorias con Tapa de Dulce

If you like carrots glazed with brown sugar, you'll love Costa Rica's answer to brown sugar with the "Tapa de Dulce".

The "tapa de dulce" is make fron raw sugar cane juice that is cooked down until it starts to caramelize and thickens enough to firmly set up in the traditional wooden molds. This solid sugar cake of "tapa de dulce" can be bought virtually anywhere, from the supermarkets to the pulperias, and the ferias (farmers'market). For those thinking coffee is the national beverage, you'd be wrong. It's actually "Agua Dulce" made with some shavings from the "tapa" and boiling water. You drink it just like tea. Depending on the part of the country, the recipe for "Agua Dulce" will vary.  Some make it with milk and some add lemon juice. Regardless of how it is served, it is always delicious.

I use "tapa de dulce" to make glazed carrots and once you try them, you'll never want to go back to brown sugar.

Ingredients:
1 pound or ½ kilo of fresh carrots (zanahorias), peeled and sliced into ¾" to 1" pieces
½ cup of orange juice
½ teaspoon cinnamon (canela)
½ cup of shaved and packed "tapa de dulce" (Note: Tapa de Dulce is also called Panela and can be found in many Latino grocery stores. If you can't find it, substitute ¼ cup of well packed brown sugar with 2 tablespoons of molasses or maple sugar.
2 tablespoons of butter
Salt to taste

Directions:
Add all the ingredients to a medium-size pot. Bring everything to a boil, then simmer on low for about 20-30 minutes. When the carrots are tender and the glaze is thick, they are ready to serve. Garnish with a little cilantro or parsley.

Applesauce

I found a bag full of apples tucked back in the refrigerator today. They either needed to be eaten, or cooked, so I put together this recipe for applesauce. It's really delicious!

Ingredients
8 apples - peeled, cored and chopped
1¼ cup water
2 tablespoons lemon juice
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
pinch of salt

Directions:
In a saucepan, combine apples, water, lemon juice, sugars, cinnamon and salt. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash the apples with a fork or potato masher.

Enjoy!

Corny Jalapeño Skillet Corn Bread

Lately I've been hungry for some good old fashioned corn bread.  Before we moved to Costa Rica, I would cheat and make Corny Jalapeño Corn Bread in my cast iron skillet with 2 boxes of Jiffy Corn Bread Mix, some Jalapeño peppers and canned corn.  Guess what.... there is no Jiffy Corn Bread Mix on the grocery store shelves in Costa Rica.  I searched for recipes on the internet and finally found a couple of recipes I could use as a base.  I cobbled them together and this is the final recipe I came up with.  John loves it, says it's the best yet, and I'm happy to share it with you.

Ingredients: (makes 1 large 9”-10” skillet)
Dry Ingredients:

• 3/4 cup all-purpose flour
• 1+1/3 cups cornmeal, preferably stone-ground (If you can't find cornmeal, you can grind your own in a blender using un-popped popcorn kernels, of just use Polenta.)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Wet Ingredients:

• 1/3 cup unsalted butter, melted or any good cooking oil
• 1/4 cup honey
• 1+1/4 cups milk (a little bit more or less; enough to make cake like batter)
• 2 eggs, lightly beaten
• 1 or 2 fresh Jalapeño peppers, seeded and finely minced. (If you use pickled Jalapeños you will need more, and they should be finely chopped)
• 1 cup canned corn kernels
• 1 tablespoon vegetable oil

A cast iron skillet (if you do not have one, use a thick bottomed oven proof skillet

Preparation:
Preheat the oven to 400° F.

In a bowl, sift the all purpose flour with baking powder, black pepper and salt. Stir in the cornmeal.

In a separate bowl, whisk the milk, butter, honey and eggs. Add the melted butter and stir just until blended. Add the corn and jalapeño peppers.

Gradually stir in the dry flour mixture.

Add 1 tablespoon vegetable oil to the cast iron skillet and heat the skillet over the stove top or in the oven until the oil shimmers and is really hot. Remove skillet from the stove top or the oven and pour the batter into the hot skillet. When the batter is added to the hot skillet, it will sizzle loudly.

Transfer the skillet to the oven and bake for about 25-35 minutes, or until the center springs back when gently pressed and a toothpick comes out clean. The cornbread should be golden brown and crispy on the edges.

Cooking Time: Approx. 30 minutes

Chorreadas (Costa Rican Corn Pancakes)

(español, ver mas abajo)

Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are different ways to prepare corn pancakes: sweet, plain, savory or cheesy. These are great for any meal; breakfast, lunch, dinner or as a side dish. It is typical to serve them with fresh sour cream, but they are delicious with lots of different toppings; refried beans, guacamole, and pico de gallo, just to name a few.

Sweet :
4 cups fresh corn
¼ cup milk or water
1 tsp. salt
¼ cup of favorite sweetener
Oil

Savory:
4 cups fresh corn
¼ cup milk or water
1 tsp. salt
2-4 garlic cloves, crushed
2 Tbsp. oregano
Oil

Cheesy:
4 cups fresh corn
1/4 cup milk or water
1 tsp. salt
¼ cup grated cheese
Oil

Plain:
4 cups fresh corn
1/4 cup milk or water
1 tsp. salt
Oil

Mix everything (except the oil) in a blender till smooth. Pour into a bowl and warm oil in a heavy or cast-iron pan on medium-high heat. Scoop out about 2 large spoonfuls into the pan and spread into a circle like pancakes. Reduce the heat to medium and let it brown lightly (about 2 minutes), flip it over and cook the other side until golden brown. Place the Chorreadas on a warm plate covered with a towel and keep making more till the batter is gone.

The great thing about the Chorreada is it can be made totally dairy-free, vegan and wheat-free.

Chorreadas (panqueques de maíz de Costa Rica)
Costa Rica Chorreadas son rápidos y fáciles de hacer, especialmente si usted tiene elote de maíz fresco. Hay diferentes maneras de preparar tortitas de maíz, dulce, sencillo, sabroso o con queso. Estos son ideales para cualquier comida, desayuno, almuerzo, cena o como guarnición. Es típico que los sirven con natilla fresca, pero son deliciosos, con unos otros ingredientes diferentes, frijoles refritos, guacamole y pico de gallo, sólo para nombrar unos pocos.

Dulce:
4 tazas de maíz fresco
¼ taza de leche o agua
1 cdta. sal
¼ de taza de edulcorante favorito
aceite

Savory:
4 tazas de maíz fresco
¼ taza de leche o agua
1 cdta. sal
2-4 dientes de ajo machacados
2 cucharadas. orégano
aceite

Queso:
4 tazas de maíz fresco
¼ taza de leche o agua
1 cdta. sal
¼ taza de queso rallado
aceite

Sencillo:
4 tazas de maíz fresco
¼ taza de leche o agua
1 cdta. sal
aceite

Mezclar todo (excepto el aceite) en una licuadora hasta que es liso. Vierta la mezcla en un tazón. Caliente el aceite caliente en una sartén o hierro fundido a fuego medio-alto. Saque unos 2 cucharadas grandes en la sartén y se extendió en un círculo como panqueques. Reducir el fuego a medio y dejar que se dore ligeramente (unos 2 minutos), darle la vuelta y cocine del otro lado hasta que estén doradas. Coloque el Chorreadas en un plato caliente cubierta con una toalla y seguir haciendo más hasta que la masa se ha ido.

La gran cosa sobre la Chorreada es que puede ser totalmente libre de lácteos, trigo y vegana.

Pico de Gallo

Ingredients:
2 large tomatoes or 4 Roma tomatoes finely diced
1 large onion finely diced
1 cup chopped cilantro
1 Serrano pepper minced with seeds removed
2 cloves minced garlic
1/2 cup of lemon or lime juice (whichever you prefer)
2 teaspoons Splenda artificial sweetner
1/2 teaspoon cumin
salt and pepper to taste

Directions:
Mix all ingredients and chill for 2-3 hours before serving.

Originally posted 10/10/09

Herb-Roasted Potatos & Onions

Ingredients:

1 large red onions
1 large yellow onion
2 medium to large red potatoes
2 tablespoons freshly squeezed lemon juice
1½ tablespoons Dijon mustard
1 teaspoon minced garlic
½ tablespoon minced fresh thyme leaves
½ tablespoon minced fresh rosemary
½ tablespoon minced fresh oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Directions:
Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root, so that the root holds the wedge together. Depending on the size of the onion, you should be able to get 6 or 8 wedges, Place the wedges in a bowl.

Cut the potatoes in half lengthwise and quarter each half. Try to cut the potato into chunks so that they are about the same size as the onion wedges. Place these in the bowl with the onions.

For the dressing, combine the lemon juice, mustard, garlic, thyme, rosemary, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions and potatoes to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake for 30 to 45 minutes, until tender and browned. Toss the onions and potatoes once during cooking. Remove from the oven, and drizzle with the reserved dressing. Season to taste and serve warm temperature.

Number of Servings: 4

Nutritional Info:
Amount Per Serving
Calories: 151.3
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 329.9 mg
Total Carbs: 19.6 g
Dietary Fiber: 2.8 g
Protein: 2.4 g

Originally posted 8/13/09

Garlic Mashed Potatoes & Turnips

Ingredients:

3 large potatoes peeled
1 large turnip peeled
3 cloves garlic minced
1/2 cup 1% milk
2 tbsp fat free sour cream
4 tbsp Bummel & Brown Spread
1/2 tbsp dried parsley flakes
1 tbsp chopped chives
1 tsp salt
1/2 tsp fresh ground pepper


Directions:
Cut potatoes and turnips into equal sized cubes and place them into a large pot. Cover them with water and bring to a boil. Cook over medium-low heat until tender. Drain the water and mash the potatoes & turnips together. Add in all the remaining ingredients and mash until well blended.

Makes about 6 1-cup servings

Nutritional Info:

• Fat: 3.9g
• Carbohydrates: 37.7g
• Calories: 202.8
• Protein: 5.2g