This dish is staple in my culture and of course, I don’t think there is a family in Puerto Rico that don’t know how to cook it. I grew up eating and cooking it often. There is not one recipe for me, because each time I make it, I use whatever ingredients I have around and it always turns out great. I don’t use chicken breasts because they dry out fast. Ideal parts to use are thighs; however, today I used drums because they are intensively flavorful and very tender.
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $12.10 or $2.42 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 5
 
Ingredients
5 large chicken drums, skin removed ($2.25)
2 tbsp. olive oil (.70)
1 tsp. Adobo (.15)
½ Cumin (.15)
1 Sazón envelope (.25)
1 cubes of Molido/Sofrito (.15)
2 Bay leaves (.15)
2 cups of large grain rice ($1.80)
3 cups beef broth ($2.00)
¼ cup fresh lemon juice (.50)
¼ cup Roasted red peppers (Pimentos) (.45)
1 tbsp. drained Capers (.25)
2 tbsp. Salad olives (.30)
½ cup sweet peas (.50)
2 Avocados ($2.50)
 
Directions
Prepare the drums by removing the skin and any unnecessary fat. Pat dry and season with Adobo, Cumin, Sazón and 1 tbsp. of olive oil.
In a skillet with 1 tbsp. of olive oil, add few of the drums at a time and cook them just until golden brown. Remove and set aside.
Add the rice to the pot, the beef broth, Bay leaves, lemon juice, 1 cube of Molido, stir well until all ingredients are combined.
Add the chicken drums, arrange them on top of the rice without stirring. Top with salad olives, capers and bring it to a boil.
Reduce the heat to low, cover the pot and cook for 20 minutes.
To serve, slice the avocados, cut the red pimento peppers and garnish with sweet peas. 

Just the simple humble chicken drums transformed into more than fried chicken, and who doesn’t love fried chicken?  However, variety makes life much better. Transform your proteins into creative recipes and you will never fall into the same dish every week. Brilliant!
 
Approximate Prep and Cooking Time: 35 Minutes
Approximate Cost: $24.75 or $2.48 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 10 (at 2 drums/serving)
 
Ingredients for the chicken ($21.40)
20 chicken drums ($8.90)
Lemon pepper (.35)
Cumin (.15)
Paprika (.15)
2 tbsp. Olive oil (.70)
2 cups Chicken stock ($1.25)
2 Idaho potato ($1.90)
5 red potatoes ($1.35)
3 Ajicitos or 1 tbsp. chopped green pepper (.30)
1 cubes of Molido (.15)
1 onion (.40)
3 Bay leaves (.15)
½ cup red wine ($1.90)
½ cup Tomato sauce (.35)
2 tbsp. Salad olives (.30)
1 handful of Italian Parsley (.60)
2 Avocados ($2.50)
 
​Directions for the Chicken
Prepare the drums by removing the skin and any unnecessary fat. Pat dry and season with Lemon pepper, Cumin, Paprika, and 2 tbsp. of olive oil.
In a skillet with just a bit of olive oil, add few of the drums and cook them just until golden brown. Remove and set aside.
Add the chopped onions and cubed potatoes and cook until golden.
Add the chicken stock, 3 Bay leaves, 1 cube of Molido and ½ cup red wine, bring it to a boil.
Reduce to med low and cook until the potatoes are done.
Add the chicken drums, tomato sauce, ajicitos or green pepper and salad olives. Cover and cook for about 5 more minutes.
 
Ingredients for the Rice ($3.35)
3 cups of parboiled long grain rice ($2.00)
6 cups of water
1 tbsp. of Lemon pepper (.20)
1 tbsp. olive oil (.40)
½ cup of finely chopped cilantro (.75)
 
Directions for the Rice
Bring the 6 cups of water to a boil.
Add the rice, oil, lemon pepper and chopped cilantro, stir until it’s all blended.
Reduce the heat to low, cover the rice and cook for 20 minutes.

This is mainly the base of many Spanish dishes. Is a simple combination of herbs, peppers, garlic and onions. If you want to make enough for the week, add some chicken or beef broth, the pour into a muffin pan and freeze it. (You can also use an ice cube mold to get it in cubes.) The use of chicken or beef broth help to pour into the mold.
It is very easy to use. When you use it fresh (not frozen) just add 1 tbsp. olive oil to a skillet, (is better to add a couple of chopped bacon slices to render the flavor of the bacon, smile) then carefully, add 1 or 2 tbsp. of Molido and stir well. Next, add either tomato sauce, beans for stew or the meat. Done. We will have some recipes this week for you to practice and enjoy the flavor that Molido brings to any dish.

Sofrito/Molido render about 1 cup = ($2.00)
½ large onion chopped (.20)
6 cloves garlic (.30)
1 handful of Cilantro, chopped (.30)
4 large Cuban oregano leaves (.20)
½ green or red pepper (.35)
3-4 baby sweet peppers (ajicitos dulces) (.20)
½ cup chicken broth or stock (.45)
 
Directions to Prepare Sofrito/Molido
Clean and cut all the ingredients above mentioned.
In a small food processor or blender, add and process all the ingredients listed. (if you need to add more broth is ok.)
Oil spray a muffin baking mold.
Pour the Molido into the muffin mold, not filling it to the top and then freeze it.
Once frozen, take the 12 Molido-cakes off the mold and place in a plastic bag, seal well.
Back to the freezer again to use in soups and stews at a later time. 

​DANGEROUSLY DELICIOS!
Flan is one of those desserts that you never get tire to eat. However, at times, I get tired of making the traditional flan; which is an excuse to become crazy in my Kitchen. This was one of those times. Why not add non-traditional flavors to step it up sky high! Smile.
 
Approximate Prep and Cooking Time: One hour
Approximate Cost: $8.29 or $1.38 per serving
Difficulty Level:      X   Easy ____ Intermediate ____ Advanced
Servings: 6 to 7 slices
 
Ingredients
1 cup of organic blonde granulated sugar for the caramel (.50)
6 eggs ($1.00)
1 (13.5) can of Goya Coconut Milk ($1.99)
1 can condensed milk ($1.45)
3 tbsp. of Swiss Chocolate Almond Liqueur $1.35)
1 large vanilla bean ($1.00)
Whipped cream ($1.00)
 
Directions
 
Preheat the oven at 350 degrees.
Add the sugar to a skillet (set on med high) until it melts and turn to light color caramel. (Don’t not leave it unattended, since it caramels in a flash and please, do not burn it)
Carefully, pour the caramel into a rectangular (meatloaf mold).
Place the mold inside a larger mold, that you have poured hot water prior and position the caramel mold in the middle. Set aside.
Add all the ingredients in the order they are listed (except the vanilla bean) to a blender and mix well. Then, slice open the vanilla bean, scrape the good stuff inside and add to the blender.
Add the blender mixture into the caramelized mold.
Place in the oven and bake for 45 minutes to 1 hour. Check for doneness in the middle. An inserted toothpick must come out clean. The flan will jiggle.
Remove from the oven and let it cool completely. Then run a knife between the mold and flan to detach it, it should wiggle.
Place a larger plate over the flan mold and making sure the flan is completely detached from the sides, carefully turn it upside down to remove from the mold.
To serve it, top it with whipped cream or berries. Done

​I am dedicating my post today to my good friend Gloria B. Burnett, is her Birthday!
 
Making crab cakes is no rocket science. Once you get great quality crab meat, the rest is standard. My philosophy is; go heavy on the crab meat, then light on the filler, which is mostly the crumbs. Then is up to you to add the flavors of your choice that will separate your crab cakes from others.  Me? I add chimichurri flakes today and since I love Maryland, (and Gloria) I added Old Bay seasoning, smile!
 
Approximate Prep and Cooking Time: A bit over 30 minutes
Approximate Cost: $25.51 or $5.10 per serving
Difficulty Level ____Easy     X    Intermediate ____ Advanced
Servings: 5 (@ 2 medium size cakes per serving) or,4 (@1 large size cake per serving)
 
Ingredients
1-16 oz. container of Jumbo Crab Meat ($23.00)
1 egg (beaten) (.16)
2 teaspoons dried parsley (.15)
1 tsp. Chimichurri Flakes (.20)
½ cup mayonnaise (.65)
½ lemon (the juice of it) (.30)
1 tsp. Old Bay seasoning (.25)
½ cup Seasoned bread crumps (.50)
1 tsp. melted unsalted butter (.15)
½ tsp. Paprika to sprinkle over the cakes (.15)
 
Directions
Beat the egg slightly.
Add all of the remaining ingredients EXCEPT THE CRAB MEAT, in the order listed and mix thoroughly.
Add crab meat, gently fold in so that you don’t break the lumps.
Divide the mix into 10 medium size crab cakes of equal size or into 4 large ones.
Sautee them in olive oil until golden brown on all sides.
 
NOTE: Although crab cakes can be baked, I prefer to sauté and seared mine. However, if you choose to use the oven, bake them at 350 degrees for about 10 to 15 minutes until golden brown on both sides. Supervise the operation to prevent them from burning. Make sure that the internal temperature reaches 165 degrees in your thermometer.

It doesn’t get easier, quicker and tastier than this simple appetizer that takes minutes to make and no cooking time. Oh, did I mention healthier?
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $10.00 or $2.50 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
10 slices of smoked salmon (approximately) ($7.85)
1 large seedless Chinese cucumber $2.15
 
Directions
Clean and slice the cucumber by cutting both ends and then slice it with a good knife or a cheese cutter into flat strips.
Roll slices of salmon, place at the end of a cucumber slice and roll it to the end.
Place in serving platter and poke with tooth picks for easy serving. Done.

This was my inspiration for this dish. Many years ago in Salinas, a fishing town in the southern part of Puerto Rico, there was a seafood restaurant called Ladi’s. When I was growing up I went frequently with my family on weekends after church. They were famous for the best “Fish al Mojo” ever.
 
Yesterday, I posted my Mojo Sauce that you can use in today’s Ahi Tuna recipe.
It just happened that recently, it came to my mind that I have not cooked seafood with mojo in so many years; therefore, here you have it, my very own version of Fish al Mojo Criollo with a twist, I am using a non-traditional fish, tuna.
 
Approximate Prep and Cooking Time: 45 Minutes
Approximate Cost: $42.80 or $10.70 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 4
 
Ingredients for the Ahi Tuna ($34.05)
4 Ahi tuna steaks ($25.00)
1 Tbsp. Angie’s Dry Seasoning (see my link below) (.35)
1 Tbsp. Olive oil to marinate (.35)
1 full Mojo Criollo recipe (posted yesterday for you to use in this recipe) ($7.85)
1 lemon (.50)
 
Ingredients for the Roasted Carrots, Beets and Sweet Potato ($6.25)
½ bag of organic rainbow carrots (Trader Joe’s-@ $2.89/bag ($1.45)
1 large sweet potato (.70)
2 large beets ($1.85)
½ cup Angie’s Basting Oil (see my link below) ($2.00) ***
3 springs Rosemary (.25)
2 Avocados ($2.50)

Directions for the Ahi Tuna
Clean and pat dry the tuna steaks and season with 1 Tbsp. Olive oil and 1 Tbsp. Angie’s Dry Seasoning. Refrigerate.
When the veggies are done, heat a skillet to sear the tuna steaks until golden brown on each side, ensuring that the centers are almost medium rare. Remove from skillet and allow them to rest for about 5 minutes.
 
Directions for the Veggies
Peel all the veggies and cut in cubes to cook faster. Place on a baking mold and season with my basting oil.
On a separate baking mold, add the cubed beets and season with at least ¼ of my basting oil.
Bake for 30 to 40 minutes until tender (all ovens are different.)
 
 *** Don’t worry about too much basting oil, save the flavorful leftover oil to cook other dishes during the week that may require the use of oil; i.e.; shrimp scampi, mashed potatoes, baked potatoes, etc., you got it!

Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

Mojo is a typical sauce based primarily on tons of onions, garlic and tomato sauce. There are other ingredients as well; however, these aforementioned ingredients are the main base of the sauce. I never use tomato sauce in my sauce but I still give the traditional color and the flavors. This sauce is typically used with seafood, however, it can be used with any protein of your choice.
​ 
 
AHI TUNA WITH MOJO CRIOLLO SAUCE and ROASTED VEGGIES.
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $7.85 or $1.97 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
3 large onions (peeled and sliced) ($1.15)
4 large cloves of garlic (chopped) (.30)
¾ cup Olive oil ($3.00)
2 bay leaves (.15)
2 sweet “ajicitos” peppers (if you can find them if not no problem) (.35)
¼ cup Goya Salad Olives (drained) (.95)
1 Goya red roasted peppers sliced (drained) ($1.20)
1 Sazon envelope (.30)
2 tbsp. Red wine vinegar (.30)
Salt and pepper to taste (.15)
 
Directions
In a medium size saucepan, add olive oil, when warm enough, add the sliced onions, garlic, ajicitos, bay leaves and cook until the onions are tender and glossy.
When done, bring the heat to med-low and add the salad olives, red roasted peppers, Sazon envelope, red wine vinegar and salt and pepper to taste-if needed.
Cook for about 5 more minutes, turn off the heat and keep the lid on. Done.

​Zabaglione is just an Italian and French name for a cream, custard like, that is perfect to use with fresh berries. The basic ingredients are egg yolks, sugar, milk and whatever flavor you want to add.
 
My version of Zabaglione has a combination of Caribbean flavors and this time, I decided to make it less thick thank traditional and more like a refreshing sauce after a heavy meal to complement the fruits. It was light and tasty, and Linda Garvin, thanks for the cover photo, is just perfect!
 
Approximate Prep and Cooking Time: 25 minutes, (cool and refrigeration time)
Approximate Cost: $6.55 or $1.64 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
3 egg yolks (keep the white’s for breakfast scramble eggs) (.48)
¼    cup white sugar (.40)
2     cups carnation milk ($1.25)
3     strips of lemon peel (no white membrane) (.15)
2     tbsp. of cornstarch dissolved in a tsp. water (.15)
1     tsp. Vanilla (.90)
4 tsp. of Malibu or Caribbean Rum-Coconut Flavor ($1.20)
1 ½ cups of mixed raspberries, blueberries, blackberries and strawberries ($2.50)
       Pinch of salt
 
Directions
 
Crack the eggs, save the whites and drop the yolks into a coffee cup, add the sugar. (eggs must be at room temperature).
 
Beat the yolks and sugar by hand with a wooden spoon until the mix turn into a light yellow cream.
Combine milk, pinch of salt, and add to the egg cream slowly until all is mixed well.
Add the lemon peel and cook in medium until it gets real hot, just before boiling.
Add the cornstarch to the mix stirring constantly until the mix begin to boil and thickens. Turn the stove off and add the vanilla and Malibu or Caribbean Rum-Coconut flavor. Stir, remove from the stove to allow it to cool before refrigeration.
Cover, with plastic wrap film touching the cream.
The final cream sauce will be soft and have no lumps.
Once is cold, refrigerate, then when ready to serve, pour carefully into 4 individual glasses, and garnish with fresh fruits.
 
Enjoy!