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How To make Fried Fish with Puerto Rican Sauce(Mojo Isle
SAUCE (A:
1/2 c Olive oil
2 1/2 lb Onions, peeled and sliced
1 1/2 c Water
24 Stuffed olives with
-pimientos 2 tb Capers
1 cn 4 oz pimientos, cut in tiny
-slices in their juice 2 cn (8 oz) tomato sauce
2 tb Vinegar
1 tb Salt
2 Bay leaves
THE REST (B:
4 lb Fish slices 1 inch thick
-white meat fish "Chillo" 2 tb Salt
1 c Olive oil
4 lg Cloves garlic, peeled and
-crushed
Let's start with some fish (this is a normal all year around recipe.): 1. Prepare sauce by mixing ingredients (A) and
cooking over modearte heat about 1 hour. 2. When sauce is nearly done, season fish with salt
included in B and slightly cover with flour and fry as follows: Put oil and garlic into a frying pan. Brown garlic over moderate heat. Remove garlic and place in the pan as many slices of fish fit on it. Brown at moderate heat on both sides, reduce heat to low and cook for 15 minutes or until fish flakes easily when tested with fork Fry remaining fish the same way. 3. Place fish in a mold and cover with hot sauce and
let it stand for 5 minutes. Ricardo Landrau, Carolina PR, Fidonet 1:367/28
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Ingredients Brine
¼ cup White Vinegar
1 tbs Salt
¼ cup Cold water
Ingredients: Chicken
1 head of garlic mashed
2 lbs Boneless Chicken Thighs or Breasts
2 -3 Limes
1 ½ tsp Dominican Orégano
1 tsp Fresh Thyme
½ - 1 tbs Adobo *to taste
½ tbs Sazón con Achiote
⅛ tsp Cumin *optional
Canola Oil or Vegetable Oil
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1 tbs Garlic Powder
1 tbs Onion Powder
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For more details on all the recipes you see here visit my website:
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Follow me on social media!
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Twitter | Facebook | Snapchat: @ChefZeeCooks
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A big thnks to Greg Spencer of bluewaverecords.com.
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INGREDIENTS
12 large shell-on shrimp, peeled and deveined, shells reserved
1 teaspoon Diamond Crystal kosher salt, plus more to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoons onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
¼ teaspoon ground annatto
¼ teaspoon ground cumin
4 tablespoons extra-virgin olive oil, divided
2 green plantains
3 sprigs culantro (aka recao, sawtooth coriander, chadon beni), chopped
3 sprigs cilantro, chopped
1 small shallot, minced
7 garlic cloves, 4 peeled and halved, 3 peeled and whole
5 ají dulce sweet peppers, minced
1 small green cubanelle pepper, seeded and minced
Canola oil, for deep frying (at least 2 cups)
1 dried bay leaf
4 ounces Spanish-style tomato sauce or 2 tablespoons tomato paste
½ cup light beer (Medalla Light or any pilsner)
2 tablespoons unsalted butter, divided
2 oz chicharrones (fried pork rinds)
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