Cuban Flan Recipe [one]

There are a few ways I've made flan. My sister in law first taught me to make flan the way her mother taught her and since then I've asked other more experienced flan makers for their own recipes and what I've discovered is that there is more than one way to make a "traditional" Cuban flan.In getting ready for Noche Buena in the coming weeks I'll be sharing these flan recipes. I'll leave it to you to decide which you prefer.Ingredients: ½ cup sugar1/4 teaspoon lemon juice (fresh is best)1 (14 oz.) can sweetened condensed milk14 oz. of water (use the can from the sweetened condensed milk)1 Tbsp. Vanilla extract1 whole egg,  beaten4 egg yolks,  beatenGround Cinnamon (for sprinkling)Tools needed: Sauce panMold or dish for flanSifterLarge pan to create a baño-maria (bain-marie)Aluminum foilElectric hand or stand mixer (makes things easier but not an absolute)Step 1. Make the caramel coating.Heat the sugar in small saucepan with the lemon juice squeeze of lemon juice. Gently roll the pan to mix the melting sugar. When the sugar mixture turns a golden brown remove from heat and pour the caramelized sugar into your flan mold (or molds if using ones for a single serving ) rolling the caramel up and around the sides of your mold. Set aside and let cool until it hardens and turns smooth.Step 2. Prepare the flan.In a large bowl add the sweetened condensed milk and water blend until smooth. To do so you can use an electric mixer, a stand mixer if you have one or go "old school" and use your muscles.Next  add the eggs and the vanilla and mix together until well blended.Pour the egg mixture into your mold use a sifter to catch any bits of egg that didn't blend. If you skip this step your flan will have cooked bits of egg that will mess with the flan's texture. (Trust me.)Sprinkle with cinnamon.Next cover your "mold-dish" with aluminum foil. Make the foil as tight and secure as you possibly can get it.Place your flan in an ovenproof dish or baking pan and fill with hot water to about half-way up the sides.Step 3. BakeBake for 45 minutes, at 350 degrees or until a toothpick inserted in the center comes out clean. While your flan bakes watch the water level as it can evaporate. If this occurs simply add more hot water.Step 4. Chilltime!Once fully baked remove the flan from your oven and let it cool at room temperature, then refrigerate it until it's cold. You can leave this overnight or until you're ready to serve.When ready to serve run a knife around the edges of the flan and invert it onto a platter or if you used small molds onto a small dish (just make sure it's got plenty of room for the caramel.Enjoy!

Tortilla Española a.k.a. Cuban Tortilla -Spanish Omelet Recipe

This Spanish omelet is delicious at breakfast, lunch, or even dinner and is a staple in Spanish and Cuban cuisine.

IngredientsOlive Oil/Extra Virgina Olive OilVegetable or other cooking oil (for potatoes)4 Potatoes (small)Spanish Chorizo (fresh or dried is O.K. for this recipe I used dried Chorizo by Goya.1 Yellow Onion, finely chopped3 garlic cloves, (Crush them- best if mortar and pestle used)Salt8 large eggs7 green onions (scallions), use the entire onion (white and green parts), slice it thin (set some aside for garnish)Green/Red Bell Pepper 1/2 finely choppedOlives with pimentos. About a quarter cup or a small palm full. Thinly sliced.Preparation/Cooking1. Preheat oven to 350 degrees.3. Warm vegetable oil in a frying pan.2. Wash, and peel potatoes (I used the red this time, so I left a bit of the skins on them but removed most). Thinly slice potatoes into rounds.3. Fry potato slices in oil until cooked/soft. A light golden brown is ok on some of them, but not necessary for all. While your potatoes are frying you can prepare the rest of the ingredients (chopping, slicing, etc.)As the potatoes cook take them out and lay them on a plate lined with a paper towel (to absorb excess oil).4. Cook the chorizo if using fresh whole - until skins are browned. Then remove from heat and slice on a bias. I use kitchen scissors to slice them in the pot and it works great. They don't have to be perfect. Continue cooking for a few minutes.*5.In a separate pan heat the olive oil and add your onion, and green peppers, saute for a few minutes, add the garlic and continue cooking.6. Add the chorizo to the mixture and continue cooking.7. On top of the mixture add the green onions - do not stir.8. In a bowl crack the eggs and beat them (like you would for scrambled eggs).9. Pour the eggs into an oven safe casserole dish. If you don't have one you can use a cake pan - just line it with aluminum foil first.10. Once your potatoes are all cooked, pat them to remove more oil and lightly salt...LIGHTLY salt.11. Add the potatoes to the eggs, reserving a few for the top.12. Stir the green onions into the rest of the chorizo mixture, then add to the casserole dish with the potato and eggs. Add the  olives. Stir some more.13. Line the top of the mixture with the potatoes you reserved.14. Bake at 350 degrees for 20 minutes or until the eggs are fully cooked.Let the casserole dish cool for a few minutes then flip it over onto another plate, or cut it out of the dish (which is what I've done) and serve with crackers or bread, garnish with reserved green onions. Sliced avocado drizzled with olive oil and sprinkled with salt is also a great accompaniment to this dish.Enjoy! Buen Provecho!*You can omit the chorizo, or even add cubed ham to the mixture. Most Cuban cooks cut the potatoes into cubes, but I was taught to cut them into circles and that's the way I prefer it. But you can do it however you choose. If you're using a dried chorizo - sauteing isn't necessary, you can simply thinly slice it on a bias or into circles and add it to the mixture in step number six.

AUTHORS NOTE: I decided to repost this recipe when I made this dish recently for my family, complete with updated photos. Original post date 9/6/09

Sparkling Summer Daiquiri - A most refreshing cocktail

With Summer just about to get into full swing, I thought I'd share a great summer cocktail I came up with when I had some left over strawberry "Ice-ee"  I'd made for my kids.Ingredients:

• 8 - 12 oz Frozen (or fresh) strawberries [or more to taste]
• 1 cup ice cold water
• 1/4 cup sugar (to taste).
• 1/4 cup Limoncello
• 1/3 cup Prosecco or other similar sparkling wine
• 8-12 ice cubes

To prepare:In a blender combine the strawberries and water and sugar until well blended. Add in 1/2 of the ice cubes and blend until smooth. Add in the Limoncello, if the mixture gets too watery add in more ice if you prefer a thicker daiquri and blend. When you're happy with the consistency of your daiquiri add in the Prosecco and blend for an additional 10-30 seconds. The mixture will bubble and you want to keep that fizz so don't blend for too long.When I made this I used about 1/3 cup each of the Limoncello and Prosecco and was plenty happy with the results. You can make this as strong or as "weak" as you like. If you prefer a virgin version simply substitute the water and Limoncello for lemonade or just the the limoncello for fresh squeezed lemon juice,  and the wine for lemon-lime soda. You can also add more ice to make a granita.Pour into your glass and garnish with fresh lemon or strawberries. Cheers!nicole 

Wintry Green Salad Recipe

I love salads. L.O.V.E. salads. I eat one (sometimes more) every day.One of my favorites lately is this little salad I prepared when I felt like having some grilled chicken on a bed of greens of course.I prepared this salad with a bag of Fresh Express Veggie Lovers I had on hand, but it would also do great using spinach, romaine etc. One could even use actual winter greens I suppose if you blanched them first.Ingredients:

• Fresh Express Veggie Lovers bagged salad (or whatever greens you prefer)
• Grilled Chicken (I used Tyson Frozen Grilled Chicken Strips)
• Tomatoes (I used the Grape variety)
• Dried Cherries
• Dried Cranberries
• Crushed Walnuts
• Cheddar Cheese (I used a sort that had cranberries in it)
• Apple Cider Vinegar
• Extra Virgin Olive Oil
• Crazy Janes Mixed Up Salt (salt & pepper can be subbed)
• Garlic Salt (if using frozen Chicken Strips)

To prepare:Grilled Chicken if using the frozen sort I did: Take out the amount of chicken you wish to use and place in a frying pan, do not defrost. Drizzle a bit of olive oil over the chicken and saute, before the chicken completely warms sprinkle with garlic salt. Set aside.Salad:Mix greens, cherries, cranberries and tomatoes. Top with the grilled chicken and crushed walnuts.At this point you can drizzle the salad with olive oil and the apple cider vinegar and salt to taste or whip up a quick vinaigrette for later using the Olive Oil, vinegar, and crazy salt. 

Best Holiday Cocktail Ever!

It's that time of year when friends and family gather and one strives to find the perfect cocktail to enjoy the season!

I came up with this lovely little cocktail based on my signature "Twilight" cocktail the Bloody Bella, only switching out a few ingredients made for quite the change, perfect for this time of year!To make the absolute best holiday cocktail ever, you'll need:

• Cranberry Juice
• Grenadine
• Frangelico Hazelnut Liqueur 
• Pomegranate Vodka, I had the Smirnoff variety on hand.
• Frozen Raspberries

To prepare:Make sure you start with cold cranberry juice, or add ice to your shaker if using one.Mix 1.5 oz (one shot glass) of equal parts Frangelico Hazelnut Liqueur and Pomegranate Vodka to 1 - 1.5 oz Grenadine with 6 - 8 oz of Cranberry juice, garnish with frozen raspberries and enjoy!  

Salmon Ceviche A Perfect Summertime Meal

Early this summer I helped a friend with a yard sale. For lunch her mother in law made us this delicious ceviche dish that was simply perfect.Turns out, it is unbelievably easy to make.Ingredients

• One 14.75 ounce can of salmon. I used Bumble Bee Wild Alaska Pink Salmon
• 1/2 Vidalia onion finely chopped
• 2 small tomatoes finely chopped
• 1/2 bunch cilantro finely chopped
• juice of two limes
• salt (to taste)

To prepare:Your basic ceviche recipe is also the typical “pico de gallo” recipe sans the jalapeno. Chop the the onion, tomatoes, and cilantro, place in bowl. Drain the can of salmon and mix into the chopped “pico de gallo” mixture. Squeeze the lime juice over and mix well. Salt to taste.This can be served over crackers (I like saltines), tortillas, Melba toast, etc.. I also paired it with a lovely bottle of Moscato.

Bloody Mary - She's So Twisted!

I really enjoy V-8 juice and sometimes I like to enhance this tomatoey beverage and turn it into a kicked up adult beverage.Instead of a celery stick I prefer to garnish my Bloody Mary with a twist lime, left over from 1/2 squeezed into my drink of course. I don’t know why I prefer it this way, perhaps it’s a Cuban thing, or perhaps it’s just that I really like lime-after all a good Mojito can make me weak in the knees. Some may same I’m crazy. Tomato/Toe-mah-toe!I’d like to introduce you to my friend, Bloody Mary, she’s so TWISTED!Ingredients:

• 6 -8 oz tomato juice (I prefer V-8)
• 2 ounces of vodka
• juice of 1/2 lime or lemon
• 1 pinch, give or take of Crazy Mixed Up Salt
• dash of Celery Salt
• hot sauce to taste I do about 6 drops
• 6-8 drops of Worcestershire sauce

To mix: Combine all of the ingredients in a highball glass containing ice, stir well, garnish with lime.Cheers!