Puertoricosoakingsyrup Recipes
PUERTO RICAN SEAFOOD SOUP: ASOPAO DE MARISCOS
Steps:
- In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
- In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.
PIQUE (PUERTO RICAN STYLE HOT SAUCE)
I'm told every household in Puerto Rico has a bottle of pique on the table. And every family has their own version. You can use any hot peppers you like, according to your heat tolerance. All measurements are adjustable to your taste. You will need 1 clean, empty glass bottle of about 12-ounce capacity with a tight fitting lid(In Puerto Rico they traditionally use rum bottles). If there is a removable plastic shaker top, that is even better! Remove the shaker top prior to filling and set aside. An empty rice wine vinegar bottle works very well.
Provided by Sharon123
Categories Peppers
Time 10m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Drop the garlic cloves, peppercorns, salt and bay leaf (and any of your optional additions) down into the bottle.
- Remove the stems from the hot peppers. Leave the seeds and membranes intact if you want your Pique spicy! If necessary, slice the peppers lengthwise until they are a size that fits easily into the mouth of the bottle. Insert peppers (or peppers strips) into the bottle.
- Use a funnel to pour vinegar into the bottle to cover the peppers and spices. If your bottle has a shaker top, snap it back into place, add the lid and set out on the counter for two days. After two days, store your Pique in the refrigerator.
- You can top off with vinegar when it starts getting low with more vinegar. When the peppers start losing their punch, use a chopstick to remove the peppers and start over!
PUERTO RICO SOAKING SYRUP
The secret to a super moist cake is soaking the cake in a syrup before decorating it- this is done while the cake is still in the pan after the cake has been out of the oven for at least 5 minutes.
Provided by That Napa Chicken R
Categories Dessert
Time 15m
Yield 2 cups
Number Of Ingredients 3
Steps:
- My favorite method is to poke each layer with a toothpick all over the top, then pour the syrup on top.
- In a saucepan dissolve the sugar with the water, bring to a boil, cover and remove from heat, let the syrup cool to room temperature.
- Add the 2-tablespoons of rum and stir.
- Allow it to set up well before finishing the cake- this will take about 2 hours.
Nutrition Facts : Calories 418.9, Sodium 4.9, Carbohydrate 100, Sugar 99.9
SOPHIA'S PUERTO RICAN STYLE SEAFOOD STEW (ASOPADO DE MARISCOS)
Savory and hearty. Perfect for seafood lovers. You don't necessarily have to use the seafood I chose to use. I recommend using seafood that is fresh to your area. I prefer to use homemade stock, but, store bought works just as well. Contact me if you have any questions or would like something further explained. Feliz Provecho!
Provided by Sophia Del Carmen
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h25m
Yield 6
Number Of Ingredients 17
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a stock pot over medium heat. Add onion; cook and stir until slightly softened, about 2 minutes. Stir in green peppers and cook 2 minutes. Add tomatoes, cilantro, and bay leaves; saute 2 minutes. Stir in garlic and saute until fragrant, about 30 seconds. Pour in white wine, bring to a boil, and cook until wine is reduced by half. about 3 minutes. Reduce heat to medium low.
- Place white fish and shrimp into pot and gently simmer until fish starts to turn white, about 5 minutes. Season with saffron, salt, and pepper. Add 2 cups seafood stock, clams, and mussels and cook 5 minutes. Pour in remaining 2 cups seafood stock. Simmer until flavors are combined and seafood is cooked through, 20 to 30 minutes.
- Spoon rice into stew by tablespoons until stew has reached your desired thickness. Season with salt and pepper and simmer for 5 more minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 35.6 g, Cholesterol 160.4 mg, Fat 7 g, Fiber 2.3 g, Protein 47.7 g, SaturatedFat 1.3 g, Sodium 1279.1 mg, Sugar 3.9 g
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