Featured Recipe
The recipes posted here can be changed and substituted with ingredients you can eat according to your diet. Feel free to play with your food, most of all have fun cooking!
Red Snapper Stuffed with Coconut Rice
Red snapper provides 0.3 g of omega-3 fatty acids in a 3-oz. serving. The standard recommendation, shared by the American Heart Association and other health agencies, is consuming two servings of fish each week. The level of omega-3 in each fish type varies. The therapeutic dose for cardiovascular disorders ranges from 1 to 3 g daily.
Read more: http://bit.ly/I5fW9I
Ingredients:
- 2 chili peppers, seeded and dried
- 3 garlic cloves
- 4 teaspoons shallots, dried fried
- 1 2 inch piece ginger
- ½ tablespoon turmeric powder
- 1 tsp coriander seeds
- 1 medium tomato, peeled, chopped
- ¼ cup chicken stock
- ¼ cup coconut milk
- 12 oz whole red snapper, cleaned
- 2 banana leaves
- 1 cup rice
- 1 cup water
- 1 pinch pepper
- 1 pinch salt
- 1 pinch pepper
- ½ bay leaf
- 1 medium shallot, finely chopped
- ¼ cup coconut milk
- ½ tablespoon organic herbal seasoning
- ½ tablespoon sofrito
Procedure:
1. Place the chili peppers, garlic cloves, shallots, ginger, turmeric, coriander, tomato, chicken stock, coconut milk, sofrito and oil in a blender or a food processor and puree.
2. Place the red snapper in a baking dish and cover with the puree. Cover and marinate for 1 hour in the refrigerator.
3. For the rice, combine the rice, water, salt, pepper, and bay leaf in the rice cooker. Turn rice cooker on. When cooked about 12 minutes, mix in shallots, ginger, and coconut milk and set aside.
4. Preheat the oven to 350 degrees F. Stuff the red snapper with the rice mixture.
5. Wrap the red snapper with the banana leaves and tie with string.
6. Bake the red snapper for about 5 to 6 minutes on each side or until fish and rice are done.
Tip: To soften the banana leaves, plunge into boiling water for 2 minutes.
How to make Agua de Tamarindo
(Tamarind Flavored Water)
The "agua de tamarindo" recipe and other fun summer recipes are available in the NEW cookbook "Summer Grilling with Coqui The Chef" at the merchandise section of this website. http://coquithechef.com/merchandise.html
Recipe: Salsa Tropical Appetizer
Serves 8
In a large mixing bowl combine:
- 1 cup Papaya, diced into 1/4" cubes
- 2 cups Mango, diced into 1/4" cubes
- 1/2 cup Red Onion, finely minced
- 1/2 cup Red Bell Pepper, finely minced
- 1 cup Chayote, diced into 1/8" cubes
- 1/4 cup jalapeno, finely minced
- 1/8 cup freshly grated Ginger
- Juice of 4 limes
- 1 cup fresh cilantro, roughly chopped
- Tablespoon lime zestSea Salt and Cracked Pepper to taste.
Procedure:
Mix all ingredients together and chill in refrigerator for at least an hour before serving.
Refreshing Piña Colada (Pineapple Smoothie)
The piña colada has been the official beverage of Puerto Rico since 1978. 
This recipe has a different twist with little more natural and nutritious ingredients.
Makes 4 - 8 oz servings.
Ingredients:
- 1 cup fresh pineapple
- juice of 1 large lime
- 1 whole banana
- 1/2 cup coconut water
- 1/2 cup coconut milk
- 2 cups ice cubes
- Cherry, pineapple wedge, toasted coconut flakes for garnish
Procedure:
Combine all ingredients in blender. Blend until a creamy smooth consistency is achieved. Pour in glass and garnish. (Optional-add 1 1/2 ounces of rum if you desire.)
For toasted coconut flakes:
Turn oven to 325 degrees.
Lay the coconut flakes on a baking sheet, making sure they are in a single layer. Place the baking sheet into the oven for approximately 5 minutes. Check on the flakes periodically, in order to achieve the level of toasting you want. Remove the flakes from the baking sheet, as the heat from the sheet will continue to toast the coconut
Fire Roasted Sofrito
Add extra flavor to your rice and beans (arroz con habichuelas) or sauce (salsa).
Ingredients:
- 2 green bell peppers
- 2 red bell peppers
- 2 cubanelle peppers
- 1 white onion
- 1 red onion
- 4 heads of garlic
- 2 bunches of cilantro
- 1 bunch flat leaf parsley
- 1 tablespoon annatto seasoning
- Sea Salt and cracked black pepper to taste
Procedure:
Preheat oven to 400 degrees. Line a baking pan with foil. Cut the skin off the onions and cut into quarters. Chop the very top off the heads of garlic. Place the onions and heads of garlic in the baking pan and lightly drizzle with olive oil and season with sea salt and cracked black pepper. Roast in oven for about 45 minutes or until completely fork tender. Remove from oven and let cool.
The peppers can be prepared three ways.
1. If you have access to an outdoor grill this is optimal. Roasting the peppers on the barbeque grill will give them a great char and smokey flavor. Roast all the peppers whole and let cool completely.
2. If an outdoor grill is not available have no fear the stovetop is here! Turn a burner on high and rest the pepper directly on the flame. Always use a long set of tongs to avoid a grilled hand! When the pepper blackens remove it from the flame and place in a large paper bag. Close the bag and let the peppers cool to room temperature. After the peppers have cooled, remove them from the bag and peel the charred portion of skin under running cold water in your sink. The charred skin should slide right off and you are left with wonderful fire roasted peppers.
3. If you have an electric range, roast the peppers in the oven with the onions and garlic. Cut open the peppers and remove the seeds and veins. Extract the roasted garlic cloves by squeezing the whole head through the opening you earlier created before roasting. The garlic should slide right out. Roughly chop all the roasted vegetables.
Roughly chop the parsley and cilantro not discarding the stems. Place all in a food processor or blender and add your sea salt, annatto and fresh cracked black pepper. Blend to a consistency somewhere between a puree and a chunky salsa. Enjoy!
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