4 servings (2 tomatos per person)

Ingredients

1 cup quinoa
2 cups vegetable broth
8 pearl onions
8 medium-size ripe tomatoes
1/3 cup pumpkin seeds
3 tablespoons olive oil
½ red pepper, seedless and deveined, cut in cubes
1 garlic clove, crushed
1 tablespoon capers
2 tablespoons golden raisins
1 tablespoon chopped cilantro
Salt to taste

Preparation

1. Preheat oven to 350 ºF.

2. Using a colander, rinse quinoa in cold water until water comes out clear. In a medium-size pan, salt to taste and cook the quinoa with vegetable broth at medium heat for approximately 20 minutes or until liquid evaporates.

3. Boil pearl onions for one minute. Remove, drain and blanch by placing them in ice-cold water. Peel the onions and cut them into fourths, lengthwise. Set aside.

4. With a sharp knife, remove the tops from the tomatoes and set aside. Using a small spoon, remove the pulp without damaging the exterior of the tomatoes. Strain the pulp and reserve to juice.

5. Brown the pumpkin seeds in a pan at low heat for approximately 2–3 minutes. Set aside.

6. In a large frying pan, heat 2 tablespoons of olive oil, and brown the pearl onions at medium heat for 2 minutes. Add pepper, garlic, capers, raisins and the tomatoes’ juice, and cook uncovered for 2 additional minutes. Add salt and pepper to taste.

7. Place tomatoes in a slightly greased tray and drizzle oil over tomatoes.

8. Stuff tomatoes and top them with previously removed tomato caps. Place in oven for about 15 minutes, until tomatoes are cooked.

4 servings

Ingredients

1 liter water
8 ounces fresh medium shrimp, deveined
1 bay leaf
¼ Spanish onion
½ teaspoon peppercorns
4 ripe Hass avocados
½ red onion, finely sliced
1 small garlic clove, finely chopped
2 tablespoons cilantro, finely chopped
1 jalapeño pepper, seedless and deveined, diced
½ serrano pepper, seedless and deveined, diced (adjust to taste)
Lemon juice
1 teaspoon salt
1 teaspoon pepper
½ ripe tomato, seedless and pulpless, diced

Preparation

1. Pour water into a medium-sized pan. Add bay leaf, Spanish onion and a teaspoon each of salt and pepper. Boil 8–10 minutes. Add shrimp, lower heat to minimum setting and heat for 1 minute or until shrimp turn pink.

2. Remove shrimp and blanch in cold water. Drain, slice in half and set aside.

3. Slice avocado in half, remove the seed, peel and cut avocado in squares. Place in a glass mold.

4. Add the red onion, garlic, jalapeño and serrano peppers, shrimp, diced tomato, lemon juice and salt to taste, and mix carefully. Serve immediately.

4 servings

Ingredients

4 chayotes
3 tablespoons olive oil
Salt and pepper to taste
8 ounces low-sodium chicken broth
4 ounces mixed basmati and wild rice *
½ Spanish onion, diced
1 small carrot, peeled and diced
1 small turnip, peeled and diced
3 garlic cloves, diced
½ red pepper, seeded and deveined, diced
½ yellow pepper, seeded and deveined, diced
8 ounces ground turkey
2 teaspoons spicy paprika
1/2 teaspoons Bijol or achiote (annatto) powder
8 ounces shredded Oaxaca cheese

* Basmati rice and wild rice can be purchased mixed. Many supermarkets sell them in boxes. You can also substitute them for the rice of your choice.

Preparation

1. Preheat oven to 350° F.

2. Cut each chayote in half lengthwise, remove the seeds and slightly remove part of the center core with a spoon.

3. Brush both sides of the chayote halves with approximately 1 tablespoon olive oil. Sprinkle salt and pepper to taste. Line a baking tray with wax paper and place chayote halves face down on the tray. Bake for 15 minutes. Set aside.

4. In a medium-size pan, heat chicken broth at high heat. Add rice, a dash of salt, and boil until liquid evaporates, approximately 20 minutes. Lower heat, cover and continue to cook for 10 additional minutes.

5. In a large frying pan, heat remaining oil at medium-low heat. Add onions and cook 2–3 minutes. Add the remaining vegetables and cook for 5 additional minutes.

6. Add the ground turkey and paprika, Bijol, salt and pepper to taste. Mix and increase heat to medium-high until the meat is browned.

7. Mix turkey with rice.

8. Stuff the chayote halves with the turkey and rice mix, cover with cheese and place in the oven for 5 minutes or until golden brown.

9. Serve two halves and add additional turkey mix as a side on each dish.

6-8 servings

Ingredients for kebabs

2 pounds boneless chicken breasts, fat removed, cut into 1½-inch cubes
½ teaspoon salt
2 teaspoons sweet paprika
½ teaspoons ground black pepper
½ teaspoon ground cumin
½ teaspoon ground thyme
3 thick slices fresh pineapple
2 Spanish onions cut into large chunks
3 red peppers, seeds and veins removed, cut into large chunks
12-inch bamboo skewers, soaked in water ½ hour to prevent charring

Ingredients for green sauce

10 garlic cloves
2 cups cilantro
1 cup parsley
2 jalapeño peppers, seeds and veins removed
½ cup vegetable oil

Preparation

1. Sprinkle chicken with seasonings and salt and stir well. Let stand.

2. In a blender, purée green sauce ingredients until the mixture is thick and smooth.

3. On each skewer, thread red peppers, pineapple, seasoned chicken and onions, alternating in the order you prefer.

4. Place threaded skewers on large rectangular ovenproof (non-metallic) dish.

5. Pour green sauce over the kebabs, cover with plastic and refrigerate at least 30minutes.

6. When ready to cook, preheat grill to medium high heat. Grill the kebabs 4-5 minutes on each side.

7. Serve with cous-cous.

6-8 servings

Ingredients

2 pounds fresh tomatoes, preferably Roma, chopped and seeded
1 red onion, cut in chunks
1 Kirby cucumber, peeled and cut into small pieces
1 celery stalk, cut in large dice
½ red bell pepper, seeded and deveined, roughly chopped
1 teaspoon honey
1 teaspoon fresh Mexican oregano
1 teaspoon fresh cilantro
1 teaspoon fresh basil
1 cup tomato juice
1 tablespoon sherry vinegar
2 tablespoons olive oil
Salt and pepper to taste

For garnish

6 Roma tomatoes, skin and seeds removed, cut in ¼” dice
12 basil leaves, chifonnade

Preparation

1. Soak bread slices in water.

2. Place the vegetables, herbs and honey in a blender (in batches, if necessary). Add a bit of water or tomato juice and blend until mixture is smooth.

3. Add the vinegar, oil and salt and pepper to taste and blend again until all ingredients are mixed well and emulsified.

4. Pour into a large bowl, mix well and adjust the seasonings.

5. Refrigerate for at least 2 hours.

To serve

Pour gazpacho into a soup bowl, drizzle with olive oil and serve with finely chopped tomatoes and basil.

4 servings

Ingredients

2 2-pound red snappers, whole, cleaned and deboned
½ medium Spanish onion, finely chopped
1 garlic clove, chopped
3 tablespoons stuffed olives, thinly sliced
3 tablespoons red pepper, diced
1 roma tomato, skinless and seedless, diced
1½ tablespoons olive oil
½ pound medium shrimps, peeled, cut in thirds
Salt and pepper to taste
½ cup white wine
Juice of one lemon
1 lemon, sliced
3 tablespoons parsley, finely chopped
2 sheets of wax paper or aluminum foil
6 toothpicks

Stuffing preparation

1. Heat 1 tablespoon of olive oil in a medium-sized frying pan. Add the onion and garlic, and cook for 2–3 minutes at medium heat.

2. Add the olives, red pepper and shrimp. Season with salt and pepper to taste, and cook 2–3 minutes at medium heat until shrimp turns pink.

3. Add wine and cook for one additional minute.

4. Let the mixture cool to room temperature.

Fish preparation

1. Season the red snapper with lemon, salt and pepper.

2. Stuff the red snapper with the shrimp, and close with toothpicks.

3. Spread some of the remaining oil in the center of the wax paper or aluminum foil. Place stuffed fish on the paper. Drizzle with oil and top with lemon slices.

4. Form an envelope-type closure with the wax paper or aluminum foil to prevent steam from escaping.

5. Repeat the process with other red snapper.

6. Place the fish in a metal tray and bake for 20 minutes at 425ºF.

7. Remove from oven and serve in a large elongated dish.

8. Garnish with parsley and the remaining lemon slices.

4-6 servings

Ingredients

2 pounds strip steak for grilling (6-8 ounces per person)
2 tablespoons canola oil
Salt and pepper to taste

Ingredients for the salad

1 bunch of watercress, washed, with thick stalks removed
1 package of fresh strawberries, washed and without stems, cut into fourths
½ jicama (sweet Mexican turnip), peeled and cut into long, thin strips
Salt and pepper to taste

Ingredients for the vinaigrette dressing

3 tablespoons fresh lime juice
1 teaspoon honey mustard
6 tablespoons of olive oil
Salt and pepper to taste

Churrasco preparation

1. Take the meat out of the refrigerator 30 minutes prior to grilling it and season it with salt and pepper to taste.

2. Heat up the grill on high heat and grill the meat 4 minutes per side for medium to well-done meat. If you like it well-done, increase the grilling time to 5-6 minutes per side.

3. Cut the meat in thin strips and serve it with the salad.

Salad preparation

1. Mix the salad ingredients together in a bowl and add the vinaigrette dressing. Serve with the meat.

Vinaigrette dressing preparation

1. Pour the honey mustard and lime juice into a bowl. Whisk them together.

2. Add the olive oil a little at a time so that the mixture thickens. Add the salt and pepper, continuing to whisk the mixture, until it has a creamy consistency.

3. Mix it into the salad before serving.

4 servings

Ingredients

3 cups white rice, cooked without salt or oil, preferably a day old
3 teaspoons canola oil
4 ounces thin cut pork chops, diced
4 ounces lean cooked ham, diced
4 ounces chicken breast, diced
4 ounces uncooked small shrimp, peeled and deveined
Salt to taste
2 tablespoons sesame oil
1 red bell pepper, seeded, deveined and diced
3 garlic cloves, finely chopped
1 teaspoon grated fresh ginger
4 green onion stalks, sliced into thin rounds
4 ounces bean sprouts
1 cup canned peas, drained
2 large eggs, beaten
¼ cup low-sodium soy sauce

Preparation

1. Heat a wok or a deep, wide metal pot on high, until very hot. Add a teaspoon of canola oil and the diced pork chop. Sprinkle with a pinch of salt. Brown for 3 minutes, stirring constantly, and then transfer the pork to a plate.

2. Add the ham and brown for about 1 minute. Transfer the ham to the plate.

3. Add a teaspoon of canola oil and, once heated, add the chicken and sprinkle with a pinch of salt. Cook for 4 or 5 minutes until browned, stirring constantly, then transfer to the plate.

4. Add another teaspoon of canola oil. Add the shrimp and sprinkle with a pinch of salt. Brown for 2 or 3 minutes and transfer to the plate.

5. Add one tablespoon of sesame oil to the wok, then add the bell pepper, garlic, ginger and green onion. Cook for 15 seconds. Add the bean sprouts, peas and rice. Cook 2 to 3 minutes.

6. Make a well in the center of the wok, add the rest of the sesame oil, add the eggs and whisk until cooked. Add the meats and mix well. Serve immediately.

4 servings

Ingredients

12 cannelloni pasta sheets
1 tablespoon salt
1 tablespoon olive oil
1 small Spanish onion, diced
2 garlic cloves, finely chopped
½ pound portobello mushrooms, diced
½ teaspoon sweet paprika
20 ounces fresh spinach
1 red pepper, diced
8 ounces low-fat mozzarella cheese, grated
8 ounces low-fat ricotta cheese, drained
Salt and pepper to taste
1 plastic bag

Ingredients for the béchamel sauce

3 tablespoons margarine
3 tablespoons flour
16 ounces 2% milk, warm
1 pinch ground white pepper
1/8 teaspoon or a pinch nutmeg
½ teaspoon salt

Preparation

1. Preheat oven to 375°F. Set aside a 10 x 13½ x 2½-inch baking pan.

2. Boil cannelloni in salted water for 7 minutes (or as recommended by manufacturer). Keep sheets separated to prevent them from sticking together. Remove sheets with a skimmer and blanch in cold water. Place over a kitchen towel to dry.

3. Rinse and drain the spinach. Cut in thin strips and dry with paper towel. Set aside.

4. Heat oil in a large pan and brown onions for 2–3 minutes. Add garlic, cook for one minute and immediately add paprika. Mix until onion and garlic blend well with the paprika.

5. Add spinach and cook at medium-low heat for 5 minutes or until the excess liquid evaporates.

6. Add the portobello mushrooms. Season with salt and pepper. Cook for 5–6 minutes at medium heat.

7. PAdd the red pepper and cook for a few minutes. Make sure peppers don’t lose their crunch. Cool for 8–10 minutes. Add ricotta cheese and half of the mozzarella cheese.

8. To make the béchamel sauce, melt margarine in a pan, add flour and cook, stirring continuously.

9. Once it thickens, slowly pour warm milk, stirring constantly to avoid lumping. Finally, add salt and pepper to taste, and add a pinch of nutmeg.

10. Snip off a corner of a small plastic bag and use it to stuff the cannelloni with the spinach filling.

11. Spread a thin layer of béchamel sauce on the bottom of the baking pan. Add a line of stuffed cannelloni. Cover with the remaining béchamel sauce, and sprinkle the rest of the mozzarella cheese. Cover with aluminum foil.

12. Bake at 375°F for 10 minutes. Uncover and cook for 5 additional minutes until the top is golden-brown.

6-8 servings

Ingredients

3 mulato chiles
3 guajillo chiles
3 pasilla chiles
1 New Mexico chile
4 garlic cloves
1 medium white onion, cut in quarters
1 Roma tomato, cut in half
2 scallions, cut in half
1 teaspoon dry epazote (wormseed)
2 teaspoons dry Mexican oregano
20 ounces canned pineapple slices, juice reserved
2 tablespoons olive oil
1 tablespoons vegetable oil
Salt and pepper to taste
2½ pounds pork tenderloin

Preparation

1. Set aside a large bowl with boiling water.

2. In a large skillet, sauté chiles at medium heat for approximately 2–3 minutes, until tender. Slice chiles and remove seeds. Place chiles in the large bowl of boiling water and hydrate for approximately 15 minutes.

3. Drain chiles and mix in a blender.

4. In a large skillet, brown garlic, onion, tomato and scallions for approximately 5 minutes. Add these ingredients to the chile mixture in the blender, along with the epazote, oregano, 8 ounces of pineapple, 4 ounces of pineapple juice and oil. Add salt to taste.

5. Season the pork with salt and pepper. Place in a zippered plastic bag and add 1 cup of the chile mixture. Close and place in the refrigerator for at least 1 hour. Reserve the rest of the mixture for the cooked meat.

6. Preheat oven to 350ºF. Take meat from bag. Let rest for 30 minutes at room temperature. Remove excess sauce.

7. In a large, hot skillet, pour vegetable oil and brown meat, 3 minutes on each side, at high heat.

8. Place remaining pineapple slices over the meat and place in the oven. Cook for at least 15 minutes, or until the meat’s internal temperature reaches 155ºF. Remove meat from oven. Let rest for 10 minutes before cutting into thin slices.

9. Serve with the remaining sauce.

6-8 servings

Ingredients

1 teaspoon saffron
6 cups chicken broth
3 ounces ground chorizo
1½ pounds boneless, skinless chicken thighs, cut in 1-inch cubes
½ teaspoon sweet paprika
Salt and pepper to taste
2 tablespoons olive oil
1 Spanish onion, finely cut
5 garlic cloves, finely cut
2 pounds fresh tomatoes, peeled and seedless, cut in small pieces
1 medium red pepper, seedless, cut into small dice
½ teaspoon fresh rosemary
3 cups short grain rice, preferably arborio
5 ounces frozen peas
1 red pepper, cut in thin strips

Preparation

1. Preheat oven to 350ºF.

2. Use a paella skillet (paellera) or 13-inch cast-iron skillet to heat chicken broth and add saffron. Keep at low heat.

3. Sauté chorizo in skillet at low heat for 1 minute. Set aside.

4. Increase heat and add chicken. Brown for 8 minutes and set aside.

5. Add olive oil to skillet; sauté onion for 3–4 minutes or until brown. Add garlic, tomato, pepper, chorizo and rosemary. Cook for 5 additional minutes.

6. Add rice and mix gently for 3–4 minutes to integrate flavors. When moisture is absorbed, add chicken pieces and chicken broth.

7. Cook at medium heat for 10 minutes or until most of the liquid is absorbed.

8. Add peas and place in oven. Cook for 10–12 minutes or until rice is completely cooked. Remove from oven and garnish with red pepper strips.

9. Let rest for a few minutes before serving.

4 servings

Ingredients

8 10-inch whole-wheat flour tortillas
1 teaspoon olive oil
1 red pepper, julienned
1 yellow pepper, julienned
1 yellow zucchini, julienned
1 green zucchini, julienned
1 jalapeño pepper, small diced
1 leek, washed and drained, thinly sliced
1 8-ounce can corn, drained
8 ounces Oaxaca cheese, grated
Salsa verde

Ingredients for the salsa verde

1½ pounds tomatillos, green leaves removed
1 clove garlic
½ white onion, diced
1 tablespoon lime juice
1/3 cup cilantro
1 green serrano chili, seeded, diced
Salt and pepper to taste

Preparation

1. In a medium-size frying pan, heat olive oil at medium heat. Add peppers, zucchini and jalapeño, and cook 4–5 minutes, until slightly cooked but crunchy. Add leek and corn, and cook for an additional 2–3 minutes. Remove from heat and set aside on a plate.

2. Place a tortilla in same pan, add a quarter of the vegetables and sprinkle cheese on top. Cover with another tortilla; apply light pressure by placing a lid on top of the tortilla for 3 minutes or until brown. Turn over and repeat the process.

3. Remove from pan, put on a plate, cut and garnish with salsa verde. Repeat the process with the remaining tortillas.

Salsa verde preparation

1. Rinse tomatillos.

2. Boil tomatillos for 5 minutes at high heat. Remove, drain and let rest for approximately 50 minutes or until they reach room temperature.

3. Place tomatillos, garlic, onion, lime juice, cilantro and serrano chili in a blender, and mix well until it acquires the consistency of sauce. Add salt and pepper to taste. Mix well. Refrigerate unused portion.

4 servings

Ingredients

2 pounds red potatoes, washed, cut into small cubes (leave skin on)
3 garlic cloves
1 teaspoon black peppercorn
1 sprig fresh cilantro
1 sprig fresh rosemary
6 ounces green beans, finely sliced
Salt to taste
2 large hard-boiled eggs, cut into small cubes
2 tablespoons small capers, drained
10 ounces white solid tuna, packed in water
4 scallions, green stalks only, cut into small slices
½ green apple, cut into small cubes (leave skin on)
3 tablespoons piquillo peppers, cut into small cubes
¼ cup water used to boil potatoes
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
2 tablespoons cilantro leaves, finely chopped
¼ cup extra virgin olive
¼ teaspoon black pepper, freshly ground

Preparation

1. Boil potatoes in a large pan.

2. Add salt, pepper, garlic, cilantro and rosemary. Cook at medium heat for 12 minutes or until potatoes are al dente.

3. Strain potatoes and retain ¼ cup of the liquid used for boiling potatoes, strained.

4. In a medium pan, add green beans and 1 cup salted water. Boil for 3 minutes and strain.

5. In a large bowl, add potatoes, green beans, eggs, scallions, piquillos, capers, apple and tuna. Gently mix all the ingredients.

6. Prepare vinaigrette with ¼ cup of water used for boiling the potatoes, vinegar, mustard and cilantro. Add oil slowly and mix. Pour over salad and mix gently. Add salt and pepper to taste.

8 servings

Ingredients

2 cups brown rice
4 cups water
1 teaspoon vegetable oil
1 garlic clove
½ cup peas (canned or frozen)
1roma tomato, peeled, seeded and diced
3 teaspoons finely chopped parsley
1 scallion, finely chopped
4 ounces red bell pepper, diced
1 can of chunk tuna in water
½ cup seedless cucumber, diced
1 teaspoon salt

Ingredients for the dressing

¼ cup low-fat mayonnaise
1 teaspoon Dijon mustard
1 teaspoon of caper water

Preparation

1. Combine the water, rice, oil, garlic and salt in a large pan. Boil until the water begins to evaporate. Cover, lower the heat and let it simmer approximately 35 to 40 minutes.

2. Let the rice cool. Remove the garlic clove from the rice. Stir the rice with a fork.

3. Add the peas, tomato, parsley, green onions, red bell pepper, tuna and cucumber. Mix.

Dressing preparation

1. Mix the mayonnaise, mustard and caper water; add it to the rice and stir.

4 servings

Ingredients

2 Hass avocadoes, sliced
4 vine ripened tomatoes, thinly sliced
1 medium orange, peeled, cut in pieces
4 ounces queso fresco (fresh cheese), crumbled
Salt and pepper to taste
8 basil leaves for garnishing, finely cut

Ingredients for the vinaigrette

1/3 cup extra virgin olive oil
Juice of 1 lemon
1 teaspoon honey mustard
Salt and pepper to taste

Preparation

1. Mix lemon juice and mustard in a bowl, using a mixer or fork. Slowly whisk in olive oil and mix well. Add salt and pepper to taste.

2. Peel and section orange.

3. Slice avocado vertically and remove seed. Peel and slice both halves.

4. Place tomato slices on a serving dish; add avocado slices and season with salt and pepper. Add orange slices and crumbled cheese. Garnish with basil leaves. Sprinkle with vinaigrette.

4 servings

Ingredients

1 cup long-grain rice
16 oz coconut milk
Salt to taste
1 tbsp Canola oil

Preparation

1. In a medium saucepan, mix the oil, rice, coconut milk and salt, simmer over medium low heat.

2. Simmer 10 to 12 minutes or until liquid is absorbed.

3. Reduce heat to low, cover and cook 10 minutes more, until ready to serve.

6-8 servings

Ingredients

5 eggs, separated
1 ½ cup sugar
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 can evaporated milk
1 can sweetened condensed milk
1 cup half and half milk
½ cup dark rum (optional)
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350ºF.

2. Lightly grease and flour a 7 X 10 inch cake pan.

3. Beat the egg whites in the mixing bowl of an electric mixer until soft peaks form, add the sugar gradually with the mixer running, and add 1 tablespoon of vanilla extract. Combine the eggs yolks one at a time. Sift the flour and baking power. Add to the beaten egg mixture.

4. Once the flour is added, do not over beat. Pour batter into a prepared pan, bake for 20 to 25 minutes or until golden brown (to test, insert a wooden toothpick in the center and it should come out almost clean).

5. Meanwhile, stir the 3 milks together with the teaspoon of vanilla extract and the dark rum (optional).

6. Remove the cake from the oven and, while still warm, poke holes into the cake, using a toothpick or a fork. Pour the cream mixture over the cake. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 5 hours or overnight.

7. For the meringue frosting, using an electric mixer, beat the heavy cream, sugar and vanilla until stiff peaks form.

8. Just before serving, remove the cake from the refrigerator and spread the meringue evenly on top of the cake.

4 servings

Ingredients

5 large eggs
1 can condensed milk
1 can evaporated milk
½ cup expresso coffee
1 tbsp vanilla

Ingredients for the caramel

2 cups sugar
¼ cup water

Preparation

1. Heat the oven to 350ºF.

2. Place the sugar and water in a heavy bottom pan and, stir lightly and place at medium-high heat until it caramelizes into a rich, amber color.

3. Remove from the heat. Pour the liquid caramel into a 9 inch cake or pie pan. Set aside.

4. In a blender or electric mixer, combine the eggs, evaporated and condensed milk, coffee, and vanilla and blend well for at least two minutes, until you have a smooth, homogeneous mass.

5. Pour the mix into the cake pan. Place in a deep-sided pan and pour hot water to reach halfway up the sides of the cake pan.

6. Cover with aluminum foil and bake for at least an hour or until the flan jiggles slightly when shaken and a paring knife comes out clean when inserted in the center.

7. Remove the pan from the water and set aside to cool. Once cooled, refrigerate the flan until well chilled to allow to set.

8. To serve, unmold the flan by running a small paring knife along the inside of the pan. Cover the pan with a dish and invert.

4 servings

Ingredients

4 ripe mangoes, peeled and thinly sliced
1 4-ounce can crushed pineapple, drained
2 ounces unsalted butter
4 ounces white sugar
1 teaspoon lime zest
8 ounces puff pastry dough, thawed
Flour

Preparation

1. Preheat oven to 400º F.

2. Drain mango slices in a strainer for 20–25 minutes.

3. Melt butter in a 10-inch cast-iron frying pan at medium-low heat. Add sugar and melt until caramel-colored.

4. Add mango and pineapple to pan. Cook at medium-high heat until liquid evaporates, about 15 minutes. Sprinkle with lime zest, and compress mango and pineapple well.

5. Stretch pastry dough on a cold surface sprinkled with flour. Cut a 10-inch-diameter circle and place over fruit, covering the top of the pan. Make a small incision on the top, and cut a small circle in the center of the dough. Press dough to the border of the pan to seal in and cover fruit completely.

6. Bake 20–25 minutes or until dough starts to brown.

7. Remove from oven and let stand for 10 minutes. Turn upside down on a plate.

4 servings

Ingredients

1 cup heavy cream
1 cup coconut milk
½ cup sugar
1 teaspoon vanilla extract
1 envelope unflavored powdered gelatin
Fresh mint sprigs for garnish

Ingredients for the berry sauce

4 oz strawberries
4 oz raspberries
4 oz blackberries
½ cup sugar
½ cup water
Juice of half a lemon
Lemon rind
1 tablespoon orange liqueur

Preparation

1. In a medium sized pan, heat the cream and the sugar at low temperature, stirring frequently until the sugar is completely dissolved. Remove from heat and pour into a saucepan.

2. Dissolve the gelatin in the coconut milk at very low heat in a hot water bath (bain-marie).

3. Add the gelatin mixture to the cream. Add the vanilla and mix well.

4. Pour into individual molds or in one large mold, and refrigerate until it sets (6-8 hours).

Berry sauce preparation

1. Rinse the berries well.

2. Combine the water, sugar, lemon juice and lemon rind in a saucepan over low heat until the sugar is completely dissolved (4-5 minutes).

3. Add the berries to this syrup and cook at low heat for 15 additional minutes. Add orange liqueur.

To serve

1. Unmold the panna cotta. Garnish with mint leaves and sauce.

Note: The berry sauce may be served warm or cold.

4 baskets

Ingredients

2 very ripe plantains (skin has turned almost black), cut into ½-inch rounds
1 tablespoon margarine
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
2 large eggs
4 ounces cream
¼ teaspoon vanilla
1 teaspoon powdered sugar
8 ounces amaretto cookies, crumbled, plus additional cookie crumbles for garnishing
2 teaspoons butter, room temperature
Cooking spray

Preparation

1. In medium-size frying pan, mix margarine, sweet plantain rounds, brown sugar and cinnamon. Cook at medium heat for 7–10 minutes or until plantain is soft and golden. Cool to room temperature.

2. Combine eggs, cream and plantains in a blender and mix well.

3. Mix cookies and butter in a food processor.

4. Spray ramekins or ceramic molds with cooking spray. Cover bottom and sides of molds with cookie mixture, and compact with your fingers.

5. Pour plantain cream mixture on each mold, and bake for 15 minutes at 350°F. Remove from oven and let rest for 10–15 minutes.

6. Using an electric mixer, slightly combine the cream and vanilla until it starts to thicken. Reduce speed, add powdered sugar and continue mixing until peaks are formed.

7. Serve the plantain baskets with a dollop of cream on top and, if preferred, top with cookie crumbles. May be served at room temperature or, preferably, after refrigerating for 2–3 hours.

4 servings

Ingredients

14 ounces unsweetened passion fruit purée *
1 cup sugar
3 tablespoons sugar (for whipping cream)
1 envelope unflavored gelatin
Juice of ½ lemon
2 tablespoons passion fruit liqueur
½ cup water
3 tablespoons confectioners’ sugar
1 pint heavy whipping cream
6 large egg whites
¼ tablespoon cream of tartar
Sliced strawberries for garnish

* If the purée is not sweet enough, add sugar to taste

Preparation

1. Place large bowl in freezer.

2. Let passion fruit purée stand at room temperature. Add sugar and mix well.

3. In a medium-size pan, heat 4 ounces of purée and add gelatin.

4. Using a hand mixer, mix well purée, lemon juice and passion fruit liqueur.

5. In a medium-size pan, at medium heat, add purée mixture and ½ cup water. Mix, bring to boil and turn off heat. Set aside until mixture reaches room temperature.

6. Using a hand mixer, beat egg whites with cream of tartar and confectioners’ sugar until mixture acquires a firm consistency.

7. In another bowl, beat whipping cream with three tablespoons of sugar until firm.

8. Fold egg whites slowly into whipping cream mixture.

9. Fold passion fruit purée mix into above mixture. Place mixture in frozen bowl and cool in refrigerator one hour before serving.

10. Garnish with strawberry slices.