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Tostones

Serves four
Ingredients:
3 each plantation bananas (cooking bananas)
Vegetable oil for frying
One quarter cup olive oil  (1/4 cup)
Salt

Method of Preparation:
Take the bananas and peel with a knife.  Cut one half inch thick angle slices
Place oil in frying pan and heat to 375 degrees.  When oil is hot, place the plantation bananas in the oil and fry for 4-5 minutes.
Scoop the bananas out of the oil with a metal strainer and set aside.
Take the bananas and place on a brown paper bag and pound out the bananas by one half.
Place the bananas back in the hot oil and finish for 2 minutes.
Place the bananas in paper to soak up excess oil and place in a bowl and toss with olive oil and salt.
Serve as a garnish for any rice dish

Mojo  (Puerto Rican & Cuban Garlic Sauce)
Ingredients:
One half cup olive oil (good quality)
4 to 6 cloves garlic, peeled and crushed
1 Tb. fresh squeezed lemon juice
Pinch of salt

Method of preparation:
Place all ingredients into a blender and blend until smooth
Adjust the amount of salt and juice to taste
(note: Mojo makes a good marinade for pork)

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Hawaiian Style Paella

Serves four

Pre-Cooking:
Pre-heat oven to 350 degrees
Let peas defrost
Dice the onions, tomato & peppers
Peel the shrimp
Cut the chicken in cubes
Scrub clams and mussels

Ingredients:
One half cup dry or white wine (1/2 cup)
1 tsp. saffron threads
Olive oil
One half cup onions, diced (1/2 cup)
1 cup long grain rice
1 red bell pepper, diced
1 orange bell pepper, diced
3 cup chicken stock
6 ounces breast of chicken, cut in cubes
One half lbs. kahuku shrimp (1/2 pound)
12 ounces Hawaiian snapper
1 pound mussels
2 pounds Manila clams
(4) 3 ounces Hawaiian Spiny lobster
One half cup artichoke hearts (1/2 cup)
1 cup frozen peas
One half cup diced tomato (1/2 cup)
One half cup Portuguese sausage, chopped (1/2 cup)

Cooking:
Lace frying pan with olive oil
Pre-heat the frying pan for 1 minute at med-high heat
Sauté the onions 2-3 minutes until translucent
Add rice, sauté until golden- stirring so it won’t burn
Add the wine and saffron and stir until wine is absorbed
Stir in the peppers
Add 2 cups of chicken stock, one quarter cup at a time until the rice absorbs the stock
Add the last cup of chicken stock
Add cubed chicken and Portuguese sausage
Add shrimp, clams, lobster, and mussels, tucking them into the rice

Bake in the oven for 8-10 minutes until mussels open.
Add peas, tomato, and artichoke hearts, bake for 2 more minutes.
Lace with dry white wine