Some Puerto Rican Flavors!!

For Many years combining red wine with fish was a "NO, NO" because of the culinary theories but Thanks God we live in times where we can be as creative as we want and still okay!!:) with Gurus!!. This a recipe I being playing with it for quite some time and is base on a traditional PR dish. Coming from an Island, it is very common to see the influence of the ocean in many of ours dishes!! This is a very nice and rich recipe ...that I hope you will enjoy and try it..as it is very easy to make!

Bon Appetite!.

Ingredients:
4 servings of white fish (sea bass, turbot, grouper and marlin)
Salt and pepper
Olive oil
1 / 2 onion chopped
3 cloves garlic
1 cup red wine
1 / 4 cup (or less) of sugar. I like to add 2 to 3 tbsp sugar, no more.
1 / 4 cup balsamic vinegar
Coriander chopped
2 tbsp butter

Procedure: Marinate fish with a little salt and pepper. Brown to the pan in a little olive oil first by both sides, then cook over medium heat, turning often until cooked (12 to 16 minutes, depending on the thickness of the portion). Remove from skillet and arrange on a platter, cover and keep warm in preparing the sauce. In the same pan heat a little oil and some butter and cook onion with garlic until shiny. Add wine, balsamic and sugar and boil. Reduce heat to maintain a gentle boil until thickened. Add butter and stir in moving. Taste and adjust the seasoning. Add the coriander and serve immediately over fish.

Plantain Chicken with Green Pasta! You will Love this Recipe!

Okay just made this receipe Yesterday! and I think (hope) you are going to like it!! so Easy and Flavorfull! Here it goes..

Green Pasta
This recipe is based on a Peruvian dish that our Kids always asked in a Peruvian restaurant we used to visited in Connecticut. And I can still say that I also like my version with the Puerto Rican flair!

Ingredients:
3 tbsp butter
1 onion, chopped
3 cloves garlic, crushed
10 TO 12 ounce of chopped spinach (frozen can be good to, thaw and drain well to remove excess water before use)
1 cube chicken stock
1 / 4 cup fresh coriander
Salt and pepper
Water
1 pound cooked pasta ( I used Linguini, but you could use any pasta you like)

Procedure:
In a saucepan or skillet heat the butter and cook onion and garlic until shinny. Add spinach, broth and a little water to help dissolve the chicken cube and spinach does not dry out. Cook for 5 minutes shaking.
Add the coriander and grind in food processor or blender until smooth and creamy.
(Add water if necessary for consistency. Taste and adjust the seasoning) Return to skillet and heat while mixing the dough. Serve with some Parmesan cheese if desired.

Breaded chicken breast With Plantains
This Peruvian dish can be use with chicken or beef, is a very similar disk to what we do in PR but to bring it to our table we had to start with “platanutres”.
Ingredients:
(Marinate)
6 tbsp oil
2 tbsp minced garlic
1 / 2 tsp red pepper (optional)
3 tbsp mustard
1 / 2 cup coriander chopped
4 half breasts large (Fillets)
(For the Crust)
1 cup ground unsalted “platanutre” (if you cant get them without salt you could make your own)
1 cup cracker dust
Pepper (if salt though “platanutre” had enough salt will drain each breast so walks only pepper if desired)
2 tbsp olive oil
2 days of butter

Procedure:
In a bowl mix the marinade ingredients. Flatten chicken breasts with a masher (smooth side) Dry thoroughly and place into container spreading it well with marinade. Let marinate for 15 to 25 minutes.
Mix the ground with “platanutre” and Cracker Crump’s powder. Cover the chicken with the mix. Heat the butter and olive oil in a skillet and brown the chicken breasts flat, two by two for them to get very hot and become faster and pies are toast on both sides over medium heat high. Drain on paper towels and serve immediately with green pasta (recipe above)