How to make Tostones (Fried Plantains)
Very simple Video on how to make Tostones. Fried Green plantains. Make sure you sprinkly a lil salt on them once fried and add some of that mojo sauce I taught you how to make.
Mojo Video click here . Make sure you eat them hot. To purchase any of our products log onto thefreakinricanrestaurant.com. I love you for watching!!!
Garlic Butter Shrimp Scampi
Garlic Butter Shrimp Scampi Is So Quick And Easy! A Garlic Buttery Scampi Sauce With A Hint Of White Wine & Lemon In Less Than 10 Minutes!
RECIPE HERE:
Tostones Rellenos || Stuffed Plantain Cups
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Fried Plantains stuffed with shrimp
These little plantain cups are one of my favorite things to serve as an appetizer. The plantains are cut into 3 inch slices, fried and then shaped into a cup by smashing them with a lime presser and fried again similar to tostones.
After the second fry, they are stuffed with diced shrimp which was cooked in a creole sauce which is made with diced garlic, onions, peppers, sofrito, tomato sauce, cilantro adobo and Sazon along with shrimp broth, and white wine. These are then garnished with diced onions and avocado. You can also top them off with fresh squeezed lime or hot sauce. Either way you can’t go wrong.
Link for my sofrito video????????
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The Ultimate Mofongo de Camarones | The Secret Sauce with Grossy Pelosi
It’s the first Secret Sauce episode outdoors! Join Dan “Grossy” Pelosi as he visits César Pérez’s home to learn how to make mofongo de camarones with mashed plantains and shrimp in a savory sofrito sauce. Flavorful and rich with contrasting textures, this meal is unforgettable. GET THE RECIPE ►►
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Food52 x Dansk Købenstyle Casserole:
(Similar) Five Two Bamboo Double Sided Cutting Board:
PREP TIME: 30 minutes
COOK TIME: 45 minutes
MAKES: 2
INGREDIENTS
12 large shell-on shrimp, peeled and deveined, shells reserved
1 teaspoon Diamond Crystal kosher salt, plus more to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoons onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
¼ teaspoon ground annatto
¼ teaspoon ground cumin
4 tablespoons extra-virgin olive oil, divided
2 green plantains
3 sprigs culantro (aka recao, sawtooth coriander, chadon beni), chopped
3 sprigs cilantro, chopped
1 small shallot, minced
7 garlic cloves, 4 peeled and halved, 3 peeled and whole
5 ají dulce sweet peppers, minced
1 small green cubanelle pepper, seeded and minced
Canola oil, for deep frying (at least 2 cups)
1 dried bay leaf
4 ounces Spanish-style tomato sauce or 2 tablespoons tomato paste
½ cup light beer (Medalla Light or any pilsner)
2 tablespoons unsalted butter, divided
2 oz chicharrones (fried pork rinds)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
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:
Get the recipe ▶
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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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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
Pan-Fried Steelhead Trout with Mojo Sauce and Plantains
Let’s Create! Steelhead trout looks like salmon but it has less calories and fat — although the protein content is similar. I decided to pan-fry it and complemented with mojo sauce (garlic sauce) and fried green plantains. I call this the Puerto Rican touch.
Ingredients:
* 1 steelhead trout filet
* 2 green plantains
* 4-5 tbs unsalted butter
* 6-8 garlic teeth
* Thyme (fresh)
* Extra virgin olive oil
* Salt
* Ground black pepper
For Tostones Aplanados [Crispy Fried Green Plantains]
See
For more information about Saltverk visit
Enjoy!