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- FISH N’ CHIPS PUERTO RICAN STYLE – BACALAITOS WITH BATATA AND LAVENDER YAUTIA CHIPS
- GRILLED LOBSTER AND A BIRTHDAY PARTY
- VODKA – SAKE – TINI + IRISH SMOKED SALMON – FLAVORED CREME FREICHE ATOP A TOASTED SESAME SUSHI CRACKER
- “PUERQUITO” BURGER + PEPITA, CILANTRO, MANCHEGO PESTO + MANGO, SWEET PLANTAIN SALSA AND MORE
- SWEET POTATOES – THREE WAYS – SWEET POTATO FLAN INFUSED WITH COQUITO – TURKEY MEATBALLS STUFFED WITH SWEET POTATOES AND BAKED
Category Archives: My recipes
The theme for our Creative Cooking Crew for May is: Fish n’ Chips and take it some place it’s never been before and make it your own.
SWEET POTATOES – THREE WAYS – SWEET POTATO FLAN INFUSED WITH COQUITO – TURKEY MEATBALLS STUFFED WITH SWEET POTATOES AND BAKED
Well the CCC is back and we are ready to start the new year with an interesting challenge suggested by our own Laura Lafata, La Diva Cucina! JANUARY CHALLENGE: Repurposing Leftovers or How Many Meals Can You Get From One.
Our Creative Cooking Crew’s October challenge: It’s Halloween. What’s in your cauldron? Trick or treat? horror film-inspired? creepy dishes? black and orange? Interpret it as you like. Richard, Ines and Jacob We always look forward to Halloween especially here in Manhattan. … Continue reading
STEWED PIGEON PEAS WITH GREEN PLANTAIN DUMPLINGS – GANDULES GUISADOS CON BOLLITOS DE PLATANOS VERDES
Our Creative Cooking Crew took December 2013 off for the holidays. Here we are starting 2014 with a great challenge: Let’s tackle some internationally known ethnic dishes – and present them in new, creative and exciting ways. The star this … Continue reading
Creative Cooking Crew’s theme for this month is to bring an appetizer to a Thanksgiving dinner party which you have been invited to.
This month’s Creative Cooking Crew’s challenge is cooking with spirits. This was an easy challenge for me because as the holidays approach, I start to make my “coquito” Puerto Rican eggnog.
Where do I begin…The Creative Cooking Crew’s theme this month is “stuff it”…well I got to the point of telling them to “stuff it”…how frustrated was I that this was my third try at this post.
I remember watching Rick Bayless make this green chile chorizo from Toluca, Mexico. It has always been tucked away in the back of my mind. When our Creative Cooking Group decided that June’s theme would be “color”. Pick a color (just … Continue reading
NAPOLEON – SWEET CORN PUDDING WITH BACON, FIG VINEGAR, GRILLED GLAZED GRANNY SMITH APPLES AND PISTACHIO BUTTER QUENELLES
This month Laz and Joan of the Creative Cooking Crew decided on choosing 4 items to be incorporated in a dish. They were Granny Smith apples, vinegar, nut butter and bacon. Took me a while to come up with this … Continue reading