This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

The whole idea of incorporating a liqueur or spirit into a sorbet is to enhance the fruit flavors and prevent the liquids from freezing into an ice-block.  If you’re not into coconut and just want a banana sorbet with spirit, check out the recipe given below.   Banana sorbet is wonderful with rum, Grand Marnier, ginger beer or any number of wines.  Add a commercial banana liqueur, available at high-end liquor stores, or your own homemade banana liqueur.  Of-course you’ll have to wait the month or longer that it will take to rack and age the homemade liqueur.   Actually, making yourown banana liqueur is another great way to use up ripe bananas and the liqueur makes a great foody gift.   The recipe below includes a super-easy technique to rack (clarify) the liqueur.

Note that frozen flavors are not as pronounced on the tongue so always taste your sorbet mixture for flavor intensity.  Kick up the flavor if needed before churning.

Basic Banana Sorbet with Spirit

Ingredients:

• 2 cups mashed ripe banana
• 1 Tbsp lemon juice
• pinch of salt
• 3/4 cup simple syrup  (Dissolve 1 cup sugar in 1 cup boiling water then cool.)
• 1/4 cup liqueur or spirit of choice  (optional – substitute simple syrup for liqueur)

Method:

1. Puree all ingredients in a blender or food processor.
2. Chill thoroughly in the refrigerator.
3. Process in an ice-cream machine according to manufacturer’s instructions.
4. Transfer to a freezer-safe container and freeze at least 2 hours more before serving.

Makes about 3 servings.

Homemade Banana Liqueur

Ingredients:

• 1 1/2 cups granulated sugar
• 3/4 cup water
• 1 teaspoon vanilla extract
• 2 ripe bananas, peeled and mashed
• 3 cups vodka

Method:

1. Make a simple syrup by bringing sugar and water to a boil over medium-high heat.  Remove from heat and add vanilla.  Let stand until just warm. 
2. Place mashed bananas in clean 1-quart, wide-mouthed jar.  Add syrup and vodka.  Cover and let stand in a cool, dark place for 3 to 4 days, shaking once or twice a day to prevent clumping of fruit.
3. Use a fine-mesh strainer to strain out solids.  A metal coffee filter works great.  Discard the pulp.  The liqueur will still be cloudy.  Cover and let stand undisturbed until it clears. 
4. Rack into a clean container;  that is, syphon off the clear liqueur.  I like to use a turkey baster for this.  Cover and age for 1 month.  If more sediment settles to the bottom, rack again before serving.

Makes 1 quart.

Two things we have plenty of in the tropics are bananas and coconuts.  So it’s not a far stretch to combine the two into satisfying iced treats and drinks.  Puerto Rico is known for their Coquito, a coconut cream and rum drink infused with spices, similar to eggnog.  I thought Coquito would add just the right amount of liquor and spices to the bananas in a sorbet.   There are dozens of recipes for Coquito, some with eggs and others without eggs, but they all require cream of coconut and dairy milk of some sort.  However, sorbets typically are made without milk or eggs, which makes them very appealing to those with dietary restrictions.    I can’t tell you how many gallons of  piña coladas I made with Coco Lopez Coconut Cream when I tended bar in St. Thomas, so this was my inspiration for making Coquito without eggs or dairy milk.

Coco Lopez Coconut Cream is condensed sweetened coconut cream invented by Ramon Lopez Irizarry, a Puerto Rican.  It’s readily available in grocery and liquor stores.   To the Coconut Cream,  just add some coconut milk, Puerto Rican rum, a few spices and voila… Coquito.  This recipe is a no brainer and quick to make.   It is typically made for the holidays but I love it for a late-nite nip just about any time of the year.  You’ll find plenty of creative ways to use this Coco Lopez Coquito besides this Banana Colada Sorbet.  Check out my Koala Bear Sundae and substitute Coco Lopez Coquito for the Bailey’s.

Banana Colada Sorbet

Ingredients:

• 4 cups over-ripe banana (4-6 medium bananas, peeled and mashed)
• pinch of sea salt
• 1/2 cup Coquito (recipe below)
• 1-1/2 cups Coco Lopez Coconut Cream

Method:

1. Place all ingredients in a blender or food processor, whirl until smooth.
2. Taste and adjust flavors if needed.   Add 1/2 tsp of  Banana or Coconut Extract if needed.
3. Chill thoroughly in the refrigerator, at least 3 hours.
4. Freeze in an ice-cream machine according to manufacturer’s instructions.
5. Transfer to a freezer safe container and freeze for at least 2 hours more before serving.

Makes 6-8 servings

Coquito (egg and dairy free)

Ingredients:

• 15 oz can of Coco Lopez – Coconut Cream
• 30 oz (2 cans) Coco Lopez Coconut Milk
• 2 cups Puerto Rican Rum of choice (Bacardi or Don Q are great)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• pinch of sea salt

Method:

1. Whisk or blend all ingredients together in a non-reactive container.  A gallon glass jar works great.
2. Taste and add more rum if needed.  Refrigerate overnight for flavors to develop.
3. If the viscosity is too heavy, add 1/2 cup ice water and stir to blend. 
4. Transfer to bottles or decanters and keep chilled.

Makes a little more than 2 quarts.

After all the noise I’ve made about Puerto Ricans not liking spicy hot food, you’re probably wondering what this post is all about.  Well, I’ve noticed there’s always a bottle of red sauce on the table in Puerto Rican restaurants and just assumed it was Tabasco for the gringos and other islanders who enjoy a bit more heat.  Borecuas (Puerto Ricans) do grow hot chilies and they do use them moderately in chorizo, soups, rice and a few other dishes like  Pique – Vinagre de Piña and this condiment Pique Boricua. 
  

 The chilies used to make this sauce are called aji caballero and they are native to Puerto Rico.  They are about 1-inch long and grow straight up on the bush rather than hanging down.   You’ll want to pick the reddest of them for the best flavor and kick.   If you can’t find aji caballero chilies, red habanero or Scotch Bonnet chilies will work fine.  If you’d like to grow your own aji caballero chilies, seeds are available at  http://caribbeanseeds.com/ajicaballero  

This sauce is nicely piquant like the Tabasco brand of hot sauce we’re all familar with.  However, in this sauce there is a sweet undertone from fermented pineapple.  That’s right, pineapple wine is fermented along with aji caballero chilies, garlic, herbs and spices to create this condiment.   The  traditional process is lengthy but well worth the wait.  It takes a day or two for the pineapple to ferment enough to achieve a tangy aroma and taste.  Then once the remaining ingredients are added it needs to ferment an additional 5 days at least and 14 days max.  The time will depend on the temperature of the kitchen or pantry.  Obviously, it will take less time to ferment in the summer.  Once the fermentation has finished, the sauce is strained, bottled and aged for another 14 days.  The longer it ages the hotter it gets.

If you’re not into brewing pineapple wine or waiting a month to taste the end result, then you’ll love this recipe.   Pineapple wine is available in just about all supermarkets and ABC stores.  Any cheap brand will do but if you’re making this for gourmet gifts check out http://pineapplewine.net for pineapple wine sources from Maui and Florida.  In lieu of pineapple wine, use Tequila, white wine or white rum. 

Ingredients:

• 1 Tbsp olive oil
• 10 red hot chilies (aji caballero or habanero), remove stems and halve
• 4 red cayenne chilies, remove stems and halve  
• 4 garlic cloves, minced
• 1/2 small onion, minced
• 1- 1/4 cups pineapple wine (or 1 cups pineapple juice and 1/4 cup white wine, Tequila or white rum)
• 6 Tbsp lime juice or orange juice
• 1/2 tsp cocoa powder
• 1/2 tsp cumin powder
• 1  Tbsp whole black peppercorns
• 1/2 tsp oregano leaves (dry)
• 1 sprigs culantro (recao) optional
• 4 sprigs cilantro (coriander leaves) optional
• 1/8 tsp salt
• 1/2 tsp sugar (optional if using orange juice)

Method:

1. Over medium-high heat, saute chilies, garlic and onion just until fragrant, about 2-3 minutes.  Remove and let cool.
2. Add remaining ingredients to a blender and whirl until smooth.
3. Add cooled chilies, garlic and onion to the blender and whirl until smooth.  For a thinner consistency add more pineapple juice or wine.
4. Pour into sterilized bottles, cap and let age at least 1 week.  The longer it steeps, the hotter and more flavorful it will be.
5. Refrigerate once opened. 

Salinas is a little town on the Caribbean side of Puerto Rico famous for their Festival del Mojo Isleño.  The festival celebrates the largess of Caribbean fish and mojo varieties of the island.  Literally, Mojo Isleño means “islander sauce” and Pargo (red snapper) is the traditional fish for this recipe, though grouper, cod, tilapia or any white-flesh fish will do.    This sauce is very close to a Sofrito with the usual Puerto Rican ingredients:  garlic, onion, sweet red and green peppers, tomatoes, green olives, capers, vinegar and olive oil.   Mojo has its origins in the Canary Islands and is a superb condiment for mofongo (mashed plantains), fried plantain chips, rice or chicken.   Substitute lime juice for the vinegar and smother sauteed shrimp or scallops.  Substitute a jar of roasted red peppers for the bell peppers and serve as a dip with conch fritters.

Mojo is easy to make and any left-overs will keep in the refrigerator for a month and in the freezer for 4 months.  Try this the next time you want to throw a Latin party or serve a tasty seafood dish.  As I’ve mentioned in my last posts on Puerto Rican cuisine, Puerto Ricans do not cook with spicy hot chilies but that shouldn’t stop you from adding chili sauce or chilies to taste to any Puerto Rican recipe.  What you’ll end up with is your version of a great Puerto Rican dish.  Bueno!  Muy delicioso por tu. 

Ingredients:

• 1/4 cup olive oil
• 1 onion chopped
• 1 Anaheim chili chopped (or green bell pepper)
• 4-6 cloves garlic minced
• 2 cups tomatoes diced (15 oz can Roma tomatoes diced and drained)
• 2 Tbsp red wine vinegar (or lime juice)
• 1/4 cup pimento stuffed green olives chopped
• 1 Tbsp capers rinsed
• 1-2 bay leaves
• 2 lbs fish fillets cut into serving portions
• 3 Tbsp lime juice and 1 tsp minced garlic
• sea salt and fresh ground black pepper to taste
• olive oil for frying

Method:

1. Heat olive oil in a sauce pan over medium heat.  Saute onions and peppers until translucent.
2. Add garlic and saute 1-2 minutes more.
3. Add tomatoes, vinegar, olives, capers and bay leaves.  Simmer 10-12 minutes until somewhat reduced.
4. Mix 3 Tbsp lime juice with 1 tsp of garlic and rub the fish fillets to marinate while sauce reduces.
5. Heat a non-stick skillet over medium high heat, coat bottom of skillet with olive oil.
6. Salt and pepper fish fillets and saute until lightly browned on both sides.
7. Spoon sauce over fish and continue to cook for 6-8 minutes until fish is flaky done.

Adobo comes from the Spanish who explored, conquered and influenced regional cuisines throughout Latin America, the Caribbean and the Philippines.  The word Adobo describes a sauce, a seasoning mix, or marinade.   It is used extensively in Puerto Rican cooking to season meat and poultry before cooking, much like a marinade, in that the longer the protein steeps in the seasoning, the tastier and more tender it will be when cooked. 

Unlike Mexican cuisine which is spicy hot from chiles, Puerto Rican cooks do not use hot chiles.  Their dishes are packed with savory seasonings made of fresh vegetables and dried herbs and spices.  Goya brand Sazon is also a seasoning salt mix used regularly in Puerto Rican cooking as a substitute for achiote oil (annatto seeds cooked in olive oil).   Sazon is sort of the lazy cooks alternative to adding the saffron color to a dish.  But that’s for another post…Asopao – Puerto Rican Chicken Soup uses Sofrito, Adobo and achiote.  Mojo Isleño, a delicious sauce for seafood will be posted after that.

Okay, back to Adobo!  One of the key ingredients in a fresh adobo is vinegar.  I thought this unusual because lime juice seems like a better compliment to the garlic, olive oil, oregano and salt/pepper.  However, I was assured by one of my neighbors Myrla Colón that Puerto Ricans prefer the flavor of vinegar over lime.  So there you have it, authentic adobo of Puerto Rico contains vinegar…red-wine vinegar preferably.    I’ve taken a bit of license here and offer lime juice as an option to the vinegar. 

Filipino adobo chicken is simply chicken stewed in garlic, vegetable oil, soy sauce,vinegar and optional fresh ginger.  It’s more Asian than Spanish so don’t confuse adobo chicken of the Philippines with adobo chicken of the Puerto Rican persuasion. 

You can buy dry powdered Adobo with a variety of herbs and spices but an authentic Puerto Rican Adobo made of fresh ingredients is by far superior.   This recipe will be cheap and simple to make since you probably have all the ingredients right in your kitchen now.  Use this recipe to marinate chicken pieces overnight.  They will be positively succulent when grilled the next day.  Serve with rice and beans, green salad and a glass of your favorite wine. 

Ingredients:

• 6 cloves garlic, peeled
• 3 tsp sea salt
• 12 black peppercorns
• 1 Tbsp dried oregano (3 Tbsp fresh oregano)
• 1 Tbsp red-wine vinegar (or 1 Tbsp lime juice)
• 6 Tbsp olive oil
• 8 chicken pieces

Method:

1. In a blender or small food processor, grind garlic, salt, peppercorns and oregano with vinegar.
2. Slowly add olive oil and whirl until emulsified.
3. Wash chicken pieces in cold water and pat dry. Place in zip-lock bag or glass dish with lid.
4. Cover chicken on all sides with Adobo marinade.  Place in refrigerator overnight or at least 3 hours.
5. Remove chicken from refrigerator.  Turn pieces to coat with marinade and allow to come to room temperature.
6. Remove chicken pieces from marinade.  Reserve marinade for basting during cooking.
7. Prepare grill.  Over medium heat, cook chicken pieces for 10-12 minutes covered.   Baste with marinade.  Turn and continue to cook additional 10-12 minutes covered. Baste with marinade.
8. Check for doneness.  Juices should run clear when chicken is pierced with a knife in the thickest part of each piece. 
9. Just before the chicken is really done, move the chicken pieces to a high heat area of the grill.  Brush one last time with marinade and grill just until browned to your liking.

Grilling Tips:

• Only grill chicken over medium heat.  High heat will only char the outside and leave the inside undercooked.  If you can hold your hand over the area for grilling 5-6 seconds, the temperature is just about medium.   
• Finish chicken over high heat to brown and crisp the skin as well as destroy any bacteria. If you can hold your hand over the grill area for 1-2 seconds the temperature is high. 
• Do not brush the cooked chicken with the marinade that the raw chicken sat in.  Any bacteria from the raw chicken will be transferred to the cooked chicken.
• If chicken breasts are really thick they’ll require longer cooking.  You can butterfly the breasts so they will cook at the same rate as the thighs, wings and drum sticks.