ONE SPECIAL SPAETZLE
Steps:
- In a medium bowl, combine water, flour, eggs and salt with a wooden spoon. Place dough mixture on a clean cutting board. Flour both sides of the dough and roll into a long rectangle, approximately 12 by 2-inches and 1/8-inch thick. With pizza cutter, cut into strips, 2-inches in length and 1/4-inch wide.
- Bring chicken stock to a boil in a large saucepan. Fill a large bowl with ice water. Drop spaetzle in batches into boiling stock and cook until pasta floats to the surface. Remove pasta to the ice bath. Drain spaetzle and hold on sheet pan. Continue with the other batches.
- In a medium saute pan, add butter, and melt over medium heat until butter turns a light brown. Add garlic and cook until it becomes lightly colored. Add spaetzle to the pan to heat through. Add parsley, cheese, salt and pepper, to taste.
- Serve in a bowl, garnished with Parmesan.
JIBARITO SANDWICHES RECIPE BY TASTY
In this recipe, thin cuts of flap steak are marinated in orange and lime juice and sandwiched between 2 flattened, crispy fried plantains, or tostones. We finish things off with a tangy, garlicky mayoketchup sauce, cheddar cheese, and fresh toppings like lettuce, tomato, red onion, and avocado. It's crunchy, salty, creamy, citrusy, and delicious!
Provided by Tikeyah Whittle
Categories Dinner
Time 2h35m
Yield 2 sandwhiches
Number Of Ingredients 24
Steps:
- Marinate the steak: In a large bowl, whisk together the orange juice, lime juice, olive oil, adobo seasoning, garlic powder, garlic, and pepper. Add the steak and turn to coat. Cover and refrigerate for 1-2 hours.
- Make the mayoketchup: In a medium bowl, mix together the mayonnaise, ketchup, garlic, garlic powder, pepper, and salt. Cover and refrigerate until ready to use.
- Sear the steak: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until shimmering. Remove the steak from the marinade and pat dry with a paper towel. Add the steak to the pan and sear for 2-4 minutes on each side, until the internal temperature reaches 135°F (55°C). Remove from the pan and set on a cutting board to rest for about 10 minutes, then slice against the grain into ¼-inch-wide pieces.
- Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
- Peel the plantains and cut in half lengthwise. Add the plantains to the hot oil and fry until light golden brown on all sides, 3-4 minutes. Transfer to a paper towel-lined plate to drain.
- Working 1 at a time, place a plantain half on a cutting board. Place another cutting board on top of the plantain and press down to flatten until the plantain doubles in width and is about ¼-½ inch thick.
- Return the oil temperature to 350°F (180°C). Fry the flattened plantains again, 2 at a time, until golden brown and crispy on both sides, 1-2 minutes total. Transfer to a paper towel-lined plate to drain and immediately season with salt on both sides.
- Assemble the sandwiches: Spread 1-2 tablespoons of the mayoketchup across a plantain. Top with 2 half-slices of cheddar, and half of the sliced steak, onion, cilantro, tomato, lettuce, and avocado. Spread another 1-2 tablespoons of mayoketchup on another plantain and top with 2 more half-slices of cheddar. Top the sandwich with the second plantain. Repeat with remaining ingredients to make another sandwich.
- Enjoy!
THE REAL MOJITO
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Provided by Brandy
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g
CABO WABO FISH TACOS
Mexican tacos made with grilled firm fish. The tuna is yellowfin, not the kind you get from a can. You can serve these as prepared or with a cilantro cream sauce, if desired.
Provided by PalatablePastime
Categories Tuna
Time 1h
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.
- Place tuna fillet in a ziploc bag and pour marinade over fish.
- Remove excess air from bag and seal.
- Refrigerate for one hour, while you prepare your grill.
- Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
- Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
- (The cooking time will depend upon the thickness of your fillet; tuna can be eaten rare. I suggest a fillet that is slightly pink in the center so it flakes easily without being overdone. Do not overcook your fillet, however.) Set aside.
- Briefly heat corn tortillas carefully on grill.
- Do not overcook, or they will get hard.
- Break tuna into small chunks or shredded pieces and place about 1 1/2 ounces on a double layer of corn tortilla for each taco.
- Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.
- If you wish a spicier taste, add the chilies.
- Serve.
Nutrition Facts : Calories 411.9, Fat 10.2, SaturatedFat 5.2, Cholesterol 67.6, Sodium 424.9, Carbohydrate 50.6, Fiber 8, Sugar 4.7, Protein 32.1
FAUX-JITO MOCKTAIL RECIPE BY TASTY
Here's what you need: fresh mint, lime, agave nectar, ice, soda
Provided by Crystal Hatch
Categories Drinks
Yield 1 serving
Number Of Ingredients 5
Steps:
- Add mint leaves and lime to a tall glass.
- Using a muddler or a spoon, mash the lime and mint well.
- Add sweetener, ice, and soda water. Stir to combine.
- Garnish with lime and mint. Enjoy!
Nutrition Facts : Calories 145 calories, Carbohydrate 36 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 31 grams
JIBARITO
Authentic Puerto Rican sandwich that my family can't get enough of. Wonderful because there is NO bread involved!!!
Provided by LOSTNBFE29
Categories World Cuisine Recipes Latin American Caribbean
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels.
- Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels.
- Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through.
- To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!
Nutrition Facts : Calories 1219.5 calories, Carbohydrate 65.4 g, Cholesterol 67.6 mg, Fat 100.4 g, Fiber 6.1 g, Protein 23.6 g, SaturatedFat 20.8 g, Sodium 550.9 mg, Sugar 30.3 g
CABO "WABORITA" (FROM CABO WABO CANTINA)
Recipe as displayed on the wall at Cabo Wabo Cantina, Sammy Hagar's restaurant/bar in Cabo San Lucas, Mexico. VERY potent! Can be served straight up as a martini, on the rocks, or blended as a frozen margarita. FYI: Damiana Liqueur is a light herbal-based liqueur from Mexico. It's made with the damiana herb that grows in Baha California, Mexico. The bottle is uniquely shaped and is modeled after an Incan Goddess.
Provided by januarybride
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Pour tequila, Damiana, orange liqueur, and lime juice in a shaker and fill with ice (Sammy officially says "Mucho Ice").
- Shake it up until ice cold.
- Pour into a chilled, salt rimmed martini glass.
- Drop in lime peel.
- Finish with a splash of blue curacao.
Nutrition Facts : Calories 151, Sodium 0.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 0.1
NOJITO
Provided by Denise Gee
Categories Non-Alcoholic Herb Cocktail Party Wedding Mint Spring Summer Party Drink
Yield Serves 1
Number Of Ingredients 5
Steps:
- Muddle the mint leaves in a cocktail shaker with the lime juice and sugar. Add ice cubes to fill a shaker and pour in the club soda. Gently shake a few times to incorporate (remember: club soda is fizzy).
- Strain into a medium or tall cocktail glass filled with ice. Garnish, if desired.
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