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How To make Fried Fish with Puerto Rican Sauce(Mojo Isle
SAUCE (A:
1/2 c Olive oil
2 1/2 lb Onions, peeled and sliced
1 1/2 c Water
24 Stuffed olives with
-pimientos 2 tb Capers
1 cn 4 oz pimientos, cut in tiny
-slices in their juice 2 cn (8 oz) tomato sauce
2 tb Vinegar
1 tb Salt
2 Bay leaves
THE REST (B:
4 lb Fish slices 1 inch thick
-white meat fish "Chillo" 2 tb Salt
1 c Olive oil
4 lg Cloves garlic, peeled and
-crushed
Let's start with some fish (this is a normal all year around recipe.): 1. Prepare sauce by mixing ingredients (A) and
cooking over modearte heat about 1 hour. 2. When sauce is nearly done, season fish with salt
included in B and slightly cover with flour and fry as follows: Put oil and garlic into a frying pan. Brown garlic over moderate heat. Remove garlic and place in the pan as many slices of fish fit on it. Brown at moderate heat on both sides, reduce heat to low and cook for 15 minutes or until fish flakes easily when tested with fork Fry remaining fish the same way. 3. Place fish in a mold and cover with hot sauce and
let it stand for 5 minutes. Ricardo Landrau, Carolina PR, Fidonet 1:367/28
How To make Fried Fish with Puerto Rican Sauce(Mojo Isle's Videos
Mojo Isleño
Mojo Isleño is a tomato-oil based sauce that is mainly cooked with onions for a delicious sweet tart flavor. It is primarily used as a topping or dipping sauce for our fried red snapper (chillo frito). At the end of this cooking video, you will see how this sauce is served with Fried Red Snapper.
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Guy Fieri Eats Chuleta Kan-Kan (Fried Pork Chop) | Diners, Drive-Ins and Dives | Food Network
Guy visits San Antonio's Luna Rosa Puerto Rican Grill y Tapas for a taste of their brined, rubbed, roasted and fried Chuleta Kan-Kan!
Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more:
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Guy Fieri takes a cross-country road trip to visit some of America's classic greasy spoon restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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Find it at Luna Rosa Puerto Rican Grill y Tapas:
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Kan Kan
RECIPE COURTESY OF LUNA ROSA PUERTO RICAN GRILL Y TAPAS
Level: Intermediate
Total: 1 hr 50 min (includes brining time)
Active: 30 min
Yield: 4 servings
Ingredients
3 tablespoons salt
Four 2-pound pork chops that include loin, rib and attached skin
1 cup sofrito
1 cup olive oil
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon ground black pepper
1 tablespoon annatto powder
Oil, for deep-frying chops
Directions
Special equipment: a deep-fryer
Fill up a deep pot with 2 gallons of water and 1 tablespoon salt. Place the pork chops in the water and let sit for about 1 hour. (For best results brine overnight in the refrigerator).
Preheat the oven to 350 degrees F.
Remove the pork chops from the brine and place in a large sheet pan. Mix the sofrito, olive oil, garlic powder, oregano, ground pepper and remaining 2 tablespoons salt in a bowl. Coat the pork chops with the mixture, then rub the annatto powder on the skin. Roast the pork chops for 15 minutes.
Heat the oil in a deep-fryer to 350 degrees F, then fry chops until the skin becomes crispy like chicharron, about 5 minutes.
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Guy Fieri Eats Chuleta Kan-Kan | Diners, Drive-Ins and Dives | Food Network
Lilly in the kitchen: Puerto Rican Tostones (Fried Plantains)
I love to cook! I have been cooking for over forty years. And now I would love to share my family's favorite dishes with you. This cooking channel is mostly to show you how to make healthy simple fast cooking foods.
PUERTO RICAN TOSTONES!
For my friends in the UK ~ smiles~
This is a Green Plantain. Easy to make and so yummy.
Peel ,cut, and double fry.
1.Peel the plantain
2.Cut it in 1 inch slices
3.Put the pieces in salt water for 10 minutes
4.Drain and fry for 7 minutes in a deep fryer (Medium Heat)
5.Take them all out and put them on a plate lined with napkins
Use a Tostonera , or a cutting board using the back side of a small frying pan.
to flatten them
6.Now refry for another 3 minutes on Each Side (Medium Heat)
7.Place on a napkins lined plate
8.Sprinkle a little garlic salt on them
And there you have our Puerto Rican Plantain.
You can dip them in any type of sauce.
Bon Appetite !
Easy Shrimp Ceviche Recipe
Full of fresh ingredients, bold flavors, this Shrimp Ceviche is a refreshing dish perfect for summer! It’s a simple no-cook meal you can easily whip up in minutes. It features shrimp marinated in fresh citrus juice and then tossed with tomatoes, red onions, jalapeno, cilantro, and avocado, making for the perfect appetizer or a light meal.
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Mojo Grilled Chicken | Made to Order | Chef Zee Cooks
Mojo Grilled Chicken is a delicious dish that's perfect for grilling season. I made this Mojo Grilled Chicken for Memorial Day Weekend and it was a hit so I decided to show you how to make this Mojo Grilled Chicken. A few weeks ago I taught you how to make the a Cuban Style Mojo and today we're actually cooking with the Cuban Style Mojo(yay!) See below for the recipe and comment if you have any questions. If you want to learn how to marinate a chicken for grill or how to marinate chicken for BBQ then see below! Buen provecho!
Ingredients:
- 1/2 cup of Mojo
- 1.5-2 tbs of adobo
- 3 tsp or oregano
- 1/4 tsp of cumin
- 1lbs of chicken-- I used quarter legs but feel free to use whichever cut of chicken you like
Directions:
1. Season chicken with the dry ingredients
2. Add mojo
3. Make sure all sides of the chicken are well season
4. Marinade for at least an hour or overnight
5. Preheat grill or oven to about 425 degrees
6. Bake/Grill skin up for 10 minutes
7. Flip over for another 5-10 minutes
8. Flip back-- skin up and finish cooking. It took an hour for me
Optional: Add extra mojo when serving
Buen provecho!
How to Make Cuban Mojo:
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Juicy Baked Turkey Wings | You'll Never Bake Turkey Any Other Way
The BEST Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect Thanksgiving turkey, with none of the stress! Plus a step by step tutorial for how to cook the perfect turkey.
Ingredients
4 lbs Turkey
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Creole seasoning
1/2 tbsp parsley
1/2 celery salt
1/2 ground black pepper
1 tbsp paprika
2 tbsps unsalted butter
Season your veggies with
2 tbsps olive oil
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1 tsp creole seasoning
potatoes, celery, carrots, onion
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