Simply Cooking: Easy, Fun and Delicious

Orlando Culinary Academy!!

2008-09-01T19:11:00.001-04:00

Hello Hello.....

Exciting news today!! I just applied for the Orlando Culinary Academy to get my A.A.S. degree in Culinary Arts. I will get training in culinary, baking and hospitality & restaurant management.

I start on September 29th......

www.orlandoculinary.com

Wish me luck!!!

Ciao'

Simply Delicioso - Ingrid Hoffman

2008-08-26T08:55:00.003-04:00

My girl Ingrid is the bomb latina on FoodNetwork. I DVR her shows every sunday, if you have never seen or tried any of her receipes you are missing out. Below I have provided you with some of Ingrids tips for cooking...Get to love her...because most of the receipes I post are provided by her.

Ingrid's Sizzling Tips

Grab Some Guavas: For a fun party munchie, lay out some chilled guava shells and a variety of fillings. Have some herbed cream cheese, some sweet peppers, some salted nuts and anything else you think would be tasty. Let your guests mix and match and come up with their own combinations. The unique use of guava shells will get everyone interested and let them have fun.

Put That Pepper Jelly to Use! - Do you have some jalapeno or other pepper jelly sitting in your cupboard? It seems at one time or another, everyone gets a jar and doesn't know what to do with it. The next time you're grilling steaks, put a dollop of jelly on them right before you take them off the grill and let it make a glaze or crust. Delicioso!

Marinade in Heaven: Marinating is an excellent way to get flavor into your beef. Be sure to allow several hours for the marinade to penetrate or overnight for really thick or dense cuts. Let your imagination run wild when it comes to flavors. Try using a bit of your favorite hot pepper sauce to give your fajitas a running start to spicy stardom.

Bring on the Heat: A pepper's heat lives in the white ribs and seeds inside it. For most uses, it's a good idea to take the seeds out, but you can leave the ribs in or take out all or part of them depending on how hot you like your food. You can take any pepper from wild to mild with just a paring knife.

Sit, Then Slice: Whenever you cook any piece of meat, let it rest a bit before you cut it. If you slice into it straight off the grill, all the yummy juices will run out instead of staying where they belong - in the meat! For a thin cut, like skirt steak, a few minutes is fine. For a big chuck roast or tri-tip, 20 minutes under a little foil tent will do the trick.

Ingrid's Cooking Corner

Cuts of Beef: Go to your butcher shop and stand in front of the beef case and your head might start to spin from the number of different cuts available. From short ribs to sirloin tip, from filet to flank steak, it's hard to believe they all come from the same place.

Just as in the U.S., Spanish and Latin cooks use every cut of beef in their cooking, but you'll find some differences in which ones are most popular. And here's a bonus: Many of these cuts will be less expensive than the ones you might be used to using.

All in the Pepper Family: Did you know that peppers have been grown in South America for over 6,000 years? It's true! And if you want to make your cooking truly delicioso, you're going to want to make friends with these marvels of flavor.

Guavalicious: There's a fruit out there that is one of the most versatile, nutritious, abundant and delicious things on the planet, and I'll bet you've never eaten one fresh. It's the guava! Throughout Central and South America and the Caribbean, the guava is very much like the apple is the U.S. It's a fruit you can find everywhere and everyone has their favorite way to cook with it.

No Internet

2008-08-06T12:11:00.001-04:00

Sorry guys. I did not have internet service for a long time. Then I went through a big move. So now that I am settled I can focus on my blog. I am trying to put up a new background. Keep checking back for updates!

Thanks!

Ciao'

Coquito

2008-07-09T10:57:00.002-04:00

Coquito
(Coconut Rum Eggnog)

INGREDIENTS
6 eggs

3/4 bottle white rum

2 cans coconut milk (or cream of coconut for a sweeter taste)

2 cans evaporated milk

2 cans sweetened condensed milk

2 tablespoons vanilla

1 cup brandy

PREPARATION
In a blender, beat the eggs and rum at high speed. Lower blender setting and add all additional ingredients. Bottle and chill through. Serve in small liqueur glasses.

Try New Things!

2008-07-09T10:48:00.005-04:00

So living in New York is really what got me into trying different foods. For one you have no choice because there is always something different on each block and two I just love to eat. :)

I was turned onto these delicious looking pancake things with cheese on top by my co-worker Mona. She is Columbian and brought these in one day and I could not keep my mouth off of them. So I give you the receipe to make them at home or you can go buy them at your local grocery store and pop it in the toaster oven with a slice of cheese on top and YUMMY in your TUMMY....I promise.

Arepas de Queso Colombianos
(Corn & Cheese Griddlecakes)

INGREDIENTS

2 cups yellow or white pre-cooked corn meal

2 teaspoons salt

1 1/2 cups water

2 cups queso fresco, finely crumbled, or grated queso seco, or Parmesan cheese

butter

PREPARATION
In a large bowl, combine the corn meal and salt and stir well. Slowly pour in the water a little at a time while stirring, adding only enough to make a firm and moist dough that easily holds its shape. Add the cheese and knead into the dough until well incorporated. Take 1/3-cup portions of dough at a time and shape them into balls. Flatten the balls to form thick patties, approximately 3 to 3 1/2 inches round. Generously grease a skillet or griddle with the butter, and cook the arepas for 2 to 3 minutes on each side, or until they are cooked through and have lightly browned. Spread the patties with butter if desired, or split in half and sandwich with additional white cheese. Serve immediately. Makes 8 arepas.

Want to make your own SOFRITO?

2008-07-09T10:16:00.005-04:00

*Sofrito Basico
(Basic Sofrito)

Incorporate this sauce into a bean dish, soup, or stew or use it as a first step in making other dishes.

INGREDIENTS
1/4 cup olive, vegetable, or annatto oil

2 to 3 cloves garlic, minced

1 small onion, finely chopped

1/3 cup coarsely chopped green bell pepper

1/2 cup coarsely chopped ripe tomato, or 2 to 3 tbsp. tomato sauce

1/3 tsp. salt, or to taste

PREPARATION
Heat oil in skillet over medium heat. Add garlic, onion, and bell pepper and sauté 1 to 2 minutes, stirring occasionally. Mix in fresh tomato or tomato sauce and salt. Sauté another minute, until all ingredients have softened and onion is translucent.

*Sofrito Picante
(Hot-and-Spicy Sofrito)

For a subtle effect, select a mild to medium-hot chile, such as a serrano or jalapeño. For more intense heat, try an habanero or a Scotch bonnet, using half the amount called for in the recipe.

INGREDIENTS
1/4 cup corn or other vegetable oil

2 to 3 cloves garlic, minced

1 small onion, finely chopped

1 to 2 tsp. finely chopped fresh chile of choice

1/2 cup coarsely chopped chorizo or cured ham

1 tbsp. finely chopped fresh oregano (or 3/4 tsp. dried

)1 tsp. finely chopped fresh thyme (or 1/3 tsp. dried)

Salt to taste

PREPARATION
Heat oil in skillet over medium heat. Add garlic, onion, chile, and chorizo or ham and sauté 2 to 3 minutes, until vegetables have softened. Stir in oregano and thyme, and salt if desired, and continue sautéing until onion is translucent.

*Latina.com

** I have always wondered what made my chicken and other meats taste sooo freaking good. Its the SOFRITO people. I live by this stuff. If you try it once you will be hooked!!

Cool Off With These El Vernano Bebe

2008-07-09T10:09:00.004-04:00

Caipirinha

INGREDIENTS
1 lime, cut into 8 wedges

2 1/2 heaping tsp. superfine sugar, or to taste

2 oz. cachaça (Brazilian liquor) or light rum

1/2 cup ice cubes

PREPARATION
Place lime wedges and sugar in tall bar glass. Use muddler or end of wooden spoon to mash lime and sugar together. Add cachaça and stir. Add ice, cover and shake. Serve immediately. Makes 1 drink.

Coconut-Pineapple Batido

INGREDIENTS
1 can (16 oz.) cream of coconut

1/3 large, ripe pineapple (about 4 cups), peeled and coarsely chopped

1 cup evaporated milk

1/2 tsp. vanilla extract

1 cup crushed ice

PREPARATION
Combine all ingredients in blender and frappé until smooth. Makes 4 to 5 servings.

**Both receipes courtsey of Latina.com

Allow Me to Re-Introduce Myself

2008-06-26T14:23:00.010-04:00

Heyyy...

Spread the word to all your friends and family. Miss Crys has a cooking blog. If you have any questions or comments or even requests please feel free to email me at misscrys@ymail.com. Don't be a stranger.

Make sure you keep checking my blog for updates.

Ciao!

Strawberry & Raspberry Frozen Yogurt Popsicles

2008-06-16T21:30:00.008-04:00

I love savvysugar.com and they have a site called yumsugar.com and it caters to those who love all things food. Check out an original receipe from their archives below.

Ingredients
4 cups whole milk yogurt

2 cups chopped strawberries

1/4 cup chopped raspberries

4 tbsp sugar

Directions

Strain liquid from the yogurt. To strain, place cheesecloth or paper towels in a colander. Pour yogurt into the colander and place it in a large bowl. Place in refrigerator for 2 hours.

Chop strawberries. I chopped them into chunks but in the future, I will quarter the berries and finely slice them into paper thin slivers.

Place strawberries in a bowl and add sugar.

Chop or puree raspberries and add to strawberries, stir to combine.

Stir the strained yogurt into strawberry raspberry mixture.

Fill popsicle molds.

Makes 8 popsicles.

Mojito Time...

2008-06-15T18:52:00.009-04:00

Summer is here and it is time to bring out the thirst quenchers. After a hard day of house hunting yesterday, Isaac came home with a six pack of Parrot Bay Mojitos. It was nothing like the red wine mojito they serve at Sofrito in NYC; so I decided to jump online and find some easy do it yourself receipes. I have listed below two for you.

From yumsugar.com and Martha Stewart

Easy Mango Mojito

Makes 1 cocktail

Ingredients
6 to 8 fresh mint leaves

1 oz. light rum

1 oz. mango puree

Ice

1/4 cup lime-flavored sparkling water

Mint sprig for garnish

Directions
Drop the mint leaves into the bottom of a sturdy glass and cover with 1 ounce of rum. Let it sit for 1 minute to allow the mint leaves to soften.
Using a muddler or the handle of a wooden spoon, coarsely muddle the mint leaves so that they are broken into large pieces.
Add 1 ounce mango puree and stir vigorously.
Drop 3 to 4 ice cubes into the glass, then top with lime sparkling water.
Garnish with mint sprig and serve.

*********************************************************

Cherry Mojitos

Serves 12

Ingredients
1 1/4 cups sugar

1 1/4 cups fresh lime juice (about 9 limes)

3 pounds dark cherries, such as Bing or Burlat, pitted

2 1/4 cups best-quality black cherry or plain vodka

1 (750 ml) bottle sparkling water

Directions
Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. (Makes about 2 cups syrup.) Syrup can be refrigerated in an airtight container up to 1 month.
Put lime juice into a medium nonreactive bowl. Halve 2/3 of the cherries; add all cherries to lime juice. Stir in syrup. Refrigerate at least 1 hour (up to overnight).
Stir cherry mixture and vodka in a large serving bowl.
Fill 12 glasses with ice. Spoon 1/2 cup cherry-vodka mixture into each glass.
Top with sparkling water; serve immediately.

Shrimp and Scallop Easy Paella

2008-06-15T18:48:00.005-04:00

Shrimp and Scallop Easy Paella
Recipe courtesy Ingrid Hoffmann
Show: Simply Delicioso with Ingrid Hoffmann

Ingredients

6 cups chicken stock
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 ounces), sliced
1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with chiles
3 tablespoons tomato paste
2 pounds raw, peeled large shrimp
1 pound sea scallops
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration

Directions

In a medium saucepan, heat the chicken stock until boiling.

In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.

Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.

Cover the paella pan with aluminum foil, and cook for 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.

Decorate with the chopped parsley and lemon wedges.

Spice it Up!!

2008-06-13T09:43:00.007-04:00

What's a party without drinks? Here is an ice breaker that is easy, fun and DELICIOUS! Next time you have a party with the ladies, consider placing this drink on tables around the room.

Source: Yumsugar.com

Kamikaze

Ingredients

2 ounces vodka

2 ounces lime juice

1 ounce orange liqueur

Lime wedge

Directions

In a cocktail shaker combine vodka, lime juice, and orange liqueur. Add ice cubes; cover and shake until very cold. Strain liquid into vodka glasses set in a bowl of ice or, if desired, into a glass filled with additional ice cubes. Garnish with lime wedge.

Hello Friends!!!

2008-06-13T09:09:00.001-04:00

Welcome to my blog! I am sooo excited. I decided to create this blog to help my lovely friends with cooking for their man or whoever. This blog is especially for Miss Natasha and Mrs. Cretia. Here's to trying new things. Let's make love in the kitchen.....but not with me....with your man. I will start posting cooking tips and receipes for you ladies real soon.

This is Miss Crys...

Signing off.....