Cuban French Toast With Tropical Fruit Salsa Recipes

TROPICAL FRUIT SALSA

Steps:

• In glass or plastic bowl, mix all ingredients.
• Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

TOREJAS(CUBAN-VERSION OF FRENCH TOAST)

Steps:

• Make sure the bread is stale, leave it out on a cookie sheet, to dry the day before.
• Preheat the oven to 375ºF. Lightly grease baking sheet; set aside.
• In medium-sized bowl; whisk ingredients to blend and then fold in almonds or other nuts, if using.
• Dip or soak each slice well in egg/milk mixture. Soak throughly, about 5 minutes. Shake off excess liquid and then lay on cookies sheet.
• Arrange the slices in a single layer on the prepared cookie sheet and bake for 10-14 minutes, until medium golden brown and crusty on the top.(But still moist and custard-like in the middle).
• Serve warm with powdered sugar, sugar syrup, fruit syrup or maple syrup(tastes awesome with pineapple preserves with chopped macadamia nuts instead of almonds. Also, banana liqueur with banana slices & nuts).
• Enjoy, as you watch the scale's numbers increase!

HAWAIIAN FRENCH TOAST

Steps:

• In a shallow bowl, whisk together egg yolks, egg white, vanilla, rum extract, orange zest, water and 1 tablespoon honey.
• Coat bread slices in egg mixture; set aside.
• In a small saucepan, combine crushed pineapple, mandarin oranges, honey and maple syrup. Simmer over medium-low heat for 3 minutes.
• Heat a lightly oiled griddle or frying pan over medium high heat. Fry bread slices until brown on both sides. Serve hot with warm fruit sauce.

TROPICAL FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

TROPICAL FRENCH TOAST

Steps:

• Cut bread into 3/4-in. slices; place in a single layer in a 15x10-in. rimmed baking pan. Whisk together eggs, coconut milk, vanilla and salt. Carefully pour egg mixture evenly over bread; let stand 20 minutes., In a large skillet, heat 2 tablespoons coconut oil over medium heat. Cook bread in batches until golden brown, 3-4 minutes per side, adding remaining coconut oil as necessary. Meanwhile, beat heavy cream until it begins to thicken. Add sugar and coconut extract; beat until soft peaks form., Top French toast with chopped mango, whipped cream and toasted shredded coconut.

TROPICAL FRUIT SALSA

Steps:

• Stir together all ingredients.

TROPICAL FRUIT SALSA

Steps:

• In a medium bowl, combine all of the ingredients. Serve immediately. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.

TROPICAL FRUIT SALSA

Steps:

• If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
• Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
• In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.

PLANKED HALIBUT WITH TROPICAL FRUIT SALSA

Steps:

• Season both sides of the fillets with salt and pepper. Combine cumin, turmeric, saffron and cayenne and sprinkle evenly over fillets. Squeeze cut lime over fillets and drizzle with a little olive oil. Marinate for 15 minutes.
• Preheat grill. Rinse plank and place on cooking grate. Cover grill and heat plank for 4 - 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce heat to medium low.
• Place fillets on plank and cook 15 - 20 minutes. Remove from grill and tent lightly with foil. Let rest for 2 - 3 minutes.
• Salsa: In a bowl, gently toss salsa ingredients. Taste and season with salt and pepper.
• Serve fillets topped with a dollop of salsa and serve remaining salsa on the side.