Kitchen Tip: Tidy Meat!

The weather is scorching hot here, and I really wasn't feeling up to cooking tonight. However, I ended up making a quick and easy dish for dinner like this delicious rice dish but I made it with sardines instead of cod fish.

Continuar leyendo en español

 It's Friday, so why not whip up something simple and savor the evening!

Today, I have a kitchen tip that I'm sure you'll find useful for your food shopping adventures. I've been using plastic produce bags, which you can find for free in the fresh produce area of the supermarket, to package meat. This helps prevent spillage over other products in the shopping cart and keeps the freezer at home much tidier.

What kind of tricks or tips do you have for making food shopping, and storing food products safer and more organized?

Have a blessed weekend :)

Miami Heat Theme Cupcakes

En Español

Hi! Are you ready for spring break? I am, but I feel cheated because two of my daughters only get two days off. I really miss the one-week long Easter break with the family, but I have set my mind to be grateful for the slow pace week that waits ahead. I love the family time and the celebration of gratefulness of our LIVING SAVIOR in Holy Week!

These Miami Heat cupcakes are one of my favorites of all the orders I have been working on the last couple of months. I made these for a client, but first I would like to clarify that the design idea is not mine, I was sent a photo by email of what the client wanted exactly and I tried to the best I could to get the correct shapes and look.

I ran the photo through google images and I believe it belongs to Sweet Charity.

I did all the toppers the night before and set them out to dry away from humidity.

• The fondant I used is Satin Ice.in black and red. The orange color I made using white fondant and adding a few drops of yellow and red.

• For the black outlines I use the following, Americolor Gourmet Writer Food Decorating Pen Black, I truly love and recommend this product!

• The cupcakes chocolate cupcakes recipe. Filling dulce de leche and frosting Italian meringue.

I hope you like them and get inspired to make some nice basketball theme cupcakes for your friends, family, and clients.

Now may the Lord of peace himself give you peace at all times and in every way. The Lord be with all of you. - 2 Thessalonians 3:16

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Dominican Style Fried Fish (Pescado Frito)

A dish that is not only enjoyed on the beaches of the Dominican Republic, but also in restaurants, and my personal favorite, at home! With Lent being observed, many take advantage of preparing fish and seafood dishes, making this typical Dominican dish of fried fish with tostones a must-have on your spring-summer menu.

Receta de Pescado Frito dominicano en español.

Preparing a delicious fried fish at home is much easier than you think. Follow my recipe for success. 

The ideal side dishes for this fish are fried green plantains, salad, and of course white rice for rice lovers!

This mini oregano and hibiscus flower arrangement is a creation of my daughter Topaz. I love the romantic touch, and the aroma it adds to the dinner table without it competing with the aroma of the food.

When selecting fresh fish at the market, look for clear (transparent) eyes, without wrinkles, and they should not be sunken or dry. My favorites for this dish are kingfish (carite) and grouper (mero). 

Oregano and garlic are the main ingredients in Dominican seasoning. Together, they add a rich flavor to the dish without making it too spicy or overpowering.  

Coating fish with a mixture of flour and cornstarch before frying adds a unique and enhanced flavor compared to using only flour. Season the flour with salt and, if desired, a small amount of complete seasoning from the Badia brand or adobo for an extra kick.

Fried Fish Dominican Style (Pescado Frito) 

Ingredients:

6 slices fish of your choice or (2 whole fish)
1 teaspoon ground oregano
4 cloves of mashed garlic
Salt and pepper to taste
½ cup all-purpose flour
½ cup cornstarch


Instructions: 

1. For Fish slices: Clean and wash the fish with cold water. Drain the fish slices well before seasoning with oregano, garlic paste, and a little salt and pepper; Let it marinate in a covered container for 20 minutes.

For whole fried fish: Clean and wash the fish with cold water, drain well, and then make diagonal cuts on both sides of the fish meat, season it with oregano, garlic paste, and a little salt and pepper. Place it in a container and let it rest for at least 1 hour, covered. Seasoned fish can be left overnight in the fridge.

2. Mix flour and cornstarch and add a pinch of salt. Place the flour mixture in a large shallow dish.

3. Lightly coat each slice of fish dish with the flour, shake off excess flour, and deep-fry until the fish is golden brown on both sides.

4. Serve with wedges of lemon, tostones (fried green plantains), green salad, and white rice. You can also go Boca Chica Style and serve your fish with Dominican yaniqueques instead of rice and tostones. Bon appetite!

Notes: For a fried fish that is golden brown and not greasy, deep-fry in abundant oil, and fry no more than one or two at a time. The Spanish mackerel, the snapper, or the grouper are commonly used for this dish.

 If you liked this recipe, you may also be interested in:

Pescado con Coco (Fish Cooked in Coconut Milk)

Guandules Rice (Rice with Pigeon Peas)

Shrimp Asopao (Shrimp Rice Stew/Pottage)

Have a blessed day :)

Jesus looked at them and said, “With man this is impossible, but with God all things are possible.” - Matthew 19:26