ACELGA CON CALABAZA (Yellow Squash with Swiss Chard)


At medium-high heat, prepare a “sofrito” with the olive oil, onion and garlic. Once onion looks translucent, add the diced pumpkin and the salt and cook for a minute.

ALBONDIGAS (Meatballs)


Mix all the raw ingredients well, divide and shape in small spheres. Roll the individual meatballs in flour and fry in oil for a few minutes until golden in color.

ARROZ CON CALAMARES (Rice with Squid)


Sauté the onion and garlic in the olive oil in medium-high flame until the onion looks translucent. Add the rice and stir to make sure it is well coated with the sofrito. 

ARROZ CON GARBANZOS Y COL (Rice with Garbanzos and Cabbage)


Sauté the onion in part of the olive oil at medium-high heat in a medium-size pot. Add the chicken broth and mix for a minute and add the rice. Let it boil until rice is done.

ARROZ CON LECHE (Rice Pudding)


Rinse the rice and soak for 1/2 hour.  Add salt and boil at medium heat, cover the pan, cook until rice is soft.

ARROZ CON POLLO (Rice with Chicken)


Rub the chicken with salt and pepper an hour or two before cooking. Make a sofrito with the oil, finely chopped onion and garlic and the cumin at medium-high heat.

ARROZ VERDE (Green Rice)


Make a sofrito with the olive oil, scallion, parsley and pepper. Add the rice, add the broth and cook to perfection, boiling it until the water is almost gone and then cover and lower the flame.

BACALAO A LA VIZCAINA (Cod Fish Basque Style)


Put cod fish in water one day before cooking. Change the water the next day and when the fish is soft break it into large pieces.

BOLICHE MECHADO (Meat Roast)


Cut the carrot in long strips and inserted into deep cuts in the meat. Rub the meat with salt, pepper, oregano, bay leaf and marinate in the bitter orange juice and the onion in rings at least 3 hours before cooking.

CALDO GALLEGO A LA CUBANA (Galician Soup Cuban Style)


Cut the meat, chorizo, ham and unto into small pieces and put into a large stock pot. Add 1 gallon of water. Cook for an hour at low heat.

CAMARONES A LA ‘NEWBURG’ (Shrimp Newburg)


Cook the shrimp in half the butter. Add the wine, cook for 2 mins and add the rest of the butter. Right then, add the flour, previously mixed with the milk and egg yolks, little by little and mixing constantly until it jells.

CAMARONES ENCHILADOS (Shrimp Enchilados)


Heat up the olive oil in a deep side frying pan and make the Sofrito, onion first, then the garlic, green and red pepper and bay leaf.  

CARNE CON PAPAS (Meat and Potatoes, literally!)


Wash the meat, salt and pepper it, throw in the bay leafs and let it rest for about an hour.  

CHICHAROS Y LENTEJAS (Peas and lentils)


Start the sofrito in the pressure cooker, heat the oil and add the onion, garlic, tomato, cumin and the ham. Lastly, add the chorizo.

CONGRI (a.k.a. Moros y Cristianos, Black-bean-rice)


Soak the black beans in 5 cups of water, bay leaf, a little of the olive oil, the heart of a green pepper without the seeds. Cook until the black beans are soft but not too soft.

CROQUETAS DE CARNE (Meat Croquetes)


Grind 2 cups of beef, 1/2 cup ham, and the parsley in a food processor. Add salt and pepper to taste.

CROQUETAS DE JAMÓN (Ham Croquetes)


To make the croquettes, beat the eggs in a shallow bowl and spread the breadcrumbs on a flat plate.

CROQUETAS DE POLLO (Chicken Croquetes)


On low heat, add the wine and the ground chicken. Let it rest for 30 mins and refrigerate for two hours before making the croquettes.

ENSALADA DE ARROZ (Rice Salad)


A salad made with rice instead of a more traditional ingredient like lettuce...reminds me of Chipotle.

FLAN CON PANETELA (Flan Cake)


To make the caramel, heat a deep baking dish and pour the sugar to make the caramel. Set aside and let it rest.

FRICASE DE POLLO (Chicken Fricassee)


Rub the chicken with salt, pepper, oregano, sour orange, garlic.

FRIJOLES COLORADOS (RED BEANS)


Soak the beans in water over night.

FRIJOLES NEGROS (Black Beans)


Soak the beans overnight with 1 bell pepper.

GAMBAS AL AJILLO (Garlic Shrimp)


Garlic shrimp and chorizo. This dish is easy to make and something that everyone will enjoy.

GARBANZOS (Chickpeas)


Use a pressure cooker set at 40 mins to cook garbanzos.

GARBANZOS FRITOS (Fried Chickpeas)


1/4 cup olive oil 1 large onion, diced. 2 garlic cloves, minced. 1 spanish chorizo, diced. 1/4 lb ham, diced. 1/4 green bell pepper, diced. 3/4 cup tomato sauce. Salt and pepper to taste. 2 cans of garbanzo beans (or 1 lb of previously cooked garbanzos)

GAZPACHO


A classic Spanish soup. This recipe serves four.

GUISO DE MAIZ (Corn Stew)


1/4 cup olive oil 1/4 lib ham, diced 1 large onion, diced. 2 garlic cloves, minced. 1 spanish chorizo, diced. 1/4 green red pepper, diced. 1/4 lb ham, diced. 3/4 cup tomato sauce. Salt and pepper to taste. 1 can of corn 1 can of cream of corn 1/2 chicken stock 1 spanish chorizo 1 large potato, cut in small ;iecs 1 large piece of pumkin

LOMO CON CIRUELAS (Pork Loin with Prunes)


3 lbs Pork Loin 1 onion 1 green bell pepper 2 garlic cloves 1/4 tsp black pepper Salt 1 sour orange 6 (or more, if you'd like) pitted prunes 1/2 dry white wine 4 oranges Olive oil Garlic powder, to taste.

MOJO CRIOLLO (Cuban Marinade)


1 onion, sliced 6 garlic cloves, minced 1 sour orange (If you can’t find sour orange, an orange and 2 lemons will do) Vegetable oil, hot.

NATILLA (Custard)


2 cups whole milk 1 cinnamon stick 1 piece of lime peel 2 Tbsp corn starch 1/2 tsp vanilla extract 2 Tbsp milk at room temperature. 3 egg yolks Sugar to taste Pinch of salt

PAELLA DE POLLO Y VERDURAS


Served at Jaleo by José Andrés, Washington DC and Las Vegas. 

PERNIL o PALETA de CERDO (Pork Leg or Shoulder)


1 6 lbs pork leg 1 head of garlic 3/4 cups sour orange juice 1 Tbsp oregano 1/2 tsp pepper Salt 1 onion, sliced

PICADILLO (Ground Meat)


1 1/2 lb ground sirloin 1 medium onion 1 large garlic clove 1 tsp capers 2 tsp raisins 1 piece of green bell pepper 1 cup tomato sauce 1/4 dry white wine 1 Tbsp white vinegar Salt

PLATANOS MADUROS FRITOS (Fried Sweet Plantains)


2 very ripe plantains Vegetable oil, for frying

POLLO A LA BASCA


In large pan brown the zucchini - set aside. Cook the sausage and when done cut into quarter inch wheels - set aside and don’t eat too many while cooking

POLLO EN CACEROLA (Chicken in a Pot)


1 2lb chicken 1 lemon 1 medium onion, sliced. 4 garlic cloves 1 bay leaf dash of oregano Salt Pepper 1/4 cup dry white wine Olive oil

POLLO EN PEPITORIA (Chicken in Pepitoria Sauce)


1 whole chicken, cut into 8 pieces Salt and pepper Flour Olive oil 1 medium onion, chopped 1 large garlic clove Dry white wine 1/2 cup chopped parsley 1/2 cup pine nuts, roughly chopped

POTAGE DE JUDIAS (White bean soup)


1 lb white beans 1 pig elbow 1 lb country rib 1 lb ham 1 tsp. Powdered pimento (pimeton) 1 medium onion, diced 6-8 grape tomatoes 2 slices of green bell pepper 2 garlic cloves, minced 1 bay leaf Pinch of cumin 1/4 cup olive oil Salt

ROPA VIEJA (Braised Shredded Beef in tomato sauce)


2 lbs cooked flank steak. 1/3 cup olive oil 1 onion, sliced 2 garlic cloves, minced 1 medium green bell pepper 1/2 red bell pepper 1 can tomato sauce 1 tsp salt 1 bay leaf 1/2 cup dry white wine Vegetable or canola oil

SERRUCHO SOBREUSO (Kingfish)


4 Kingfish steaks Flour Salt/pepper 1/2 cup olive oil 1 large onion, sliced 1/2 green bell pepper, sliced 2 garlic cloves, minced 1/2 cup tomato sauce 1 pinch cumin. 1/4 cup dry white wine Bay leaf

SOPA A LA MARINERA (Seafood Soup)


1 lb snapper 1 lb grouper 1/2 lb shrimp, peeled 1 lb potatoes, cut into wheels 1/4 cup olive oil 3 garlic cloves, whole 1 onion, sliced 1 bell pepper, diced. 1 tsp salt 2 or 3 parley leaves 1 cup grape tomatoes 4 cups water 1 tsp saffron 1/4 cup dry white wine 4 or 6 Tbsp rice Olive oil

TOSTONES (Fried Green Plantains)


2 Plantains Vegetable Oil, for frying Salt, for seasoning

VACA FRITA (Fried Flank Steak)


1 lb thick flank steak Salt 1 onion, sliced 3 garlic cloves, smashed 1 lemon OR 1 sour orange Vegetable oil, for frying meat

YOGURT CASERO (Homemade Yogurt)


This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt.