yields 4


1              tablespoon         extra virgin olive oil

1              cup                     leeks, thinly sliced

12            slices                  Spanish chorizo, preferably “Palacio”

2              cloves                 garlic, thinly sliced

1              medium               yuca, sweet potato or butternut squash, 

                                           peeled, cut in small diced and steamed

1              medium               boniato or potato, peeled, cut in small dice

                                           and steamed

1              medium               carrot, peeled, cut in small dice and steamed

2              each                    corn cobs, steamed and shucked

1              ounce                  white wine

1              tablespoon          cilantro leaves

10           ounces                 chicken stock

1              each                    red tomato, seeded and julienne

1/2            tablespoon         extra virgin olive oil

4              3-ounce               grouper filet, sliced diagonally in half

1               tablespoon          butter

1                                           cilantro leaves, for garnish

                                             salt and freshly ground black pepper



Heat 1 tablespoon olive oil in sauté pan over medium heat, add the leeks, chorizo and garlic and cook for 2 minutes. Add the yuca, boniato, carrots and corn.   Season with salt and pepper.  Add the white wine and reduce by half.  Add the cilantro leaves and the chicken stock.  Cover, reduce heat, and cook for five minutes, add the tomatoes, adjust the seasoning, reduce heat to low.

Heat remaining olive oil in cast iron skillet, season grouper on both sides with salt and pepper. Sauté grouper, cooking the skin side first until skin has a nice golden color.  Turn fish, and place in a 350F oven for 1-2 minutes.  Uncover the stew and add butter.  Remove fish from oven.

In a wide low bowl, mound the root vegetables, leek and chorizo in the center.  Place the fish skin side up on top of the stew and sauce with remaining stew mixture.  Garnish with cilantro leaves.




 yields 1 flan


3              large                      eggs

3              large                      egg yolks

3/4           cup                        sugar

2              teaspoon               vanilla extract

1 3/4        cup                        whole milk

2              ounces                  cream cheese softened

1              14 oz can              sweetened condensed milk


Place the sugar in the flan mold, and place in a 400ºF oven cook until the sugar liquefies and turns a brown color.  Remove from the oven and set aside until it cools completely.

Preheat the oven to 350°F.  Place the cream cheese in a mixing bowl and mix until cream cheese is smooth and without any lumps.  Add eggs, egg yolks, vanilla and milks and continue mixing for at least four minutes.  Pour the mixture into the flan pan and place in a baking pan.  Place in the center of the oven and pour water halfway up the sides.  Bake for 1 1/2-2 hours or until a knife inserted in the center comes out clean.  Remove from the oven and allow flan to cool completely.

To serve, cut around the edges and invert onto a serving plate.  




Mangoes are available from April to September, but June and July usually offer the best ...

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