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world flavors - Culinary Institute of America
THE CULINARY INSTITUTE OF AMERICA IN ASSOCIATION WITH UNILEVER FOOD SOLUTIONS PRESENTS SAVORI NG THE BEST OF WORLD FLAVORS Jamaica, Puerto Rico, Trinidad and tobago Disc 2: Recipes from Unilever Food Solutions TABLE OF CONTENTS Stuffed Yautia Fritter Alcapurrias ..............................................................................3 Adobo ...........................................................................................................................4 Pasteillos de Carne ......................................................................................................5 Spiced Ground Beef Picadillo .....................................................................................6 Chicken and Rice Soup Asopao de Pollo ....................................................................7 Annato Oil ....................................................................................................................8 Puerto Rican Sofrito ....................................................................................................9 Chicken and Rice Arroz Con Pollo ...........................................................................10 Jerked Chicken...........................................................................................................11 Cubano Sandwiches .................................................................................................12 Trinidad Brown Pork Stew ......................................................................................13 Fried Fish or Shark ....................................................................................................14 Potato Salad Ensalada de Papa ..................................................................................15 Jamaican Lobster Salad with Mango and Avocado ............................................16 Fry Bake or Floats......................................................................................................17 Mango Salsa ...............................................................................................................18 Mango Slaw ...............................................................................................................19 Mango Chow .............................................................................................................20 Index ...........................................................................................................................21 WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 2 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 STUFFED YAUTIA FRITTER ALCAPURRIAS Yield: 2 lbs. Yautia masa Ingredients Amounts Yautia masa (dough) Yautia, peeled Achiote oil Adobo (see recipe) Picadillo (see recipe) Oil for deep frying 2 ¼ 2 ¾ lbs. cup Tbsp. cup Method 1. For the Yautia masa:Place the yautia in a food processor; blend to paste; scrape down a few times. 2. Pour in the achiote oil and adobo and blend to a smooth paste. Refrigerate about 40 minutes. 3. On a piece of wax paper, spread out 1 to 2 tablespoons of the masa mixture and make a shallow well in the center. 4. Add ½ teaspoon of the picadillo mixture; cover with more yautia mixture. Place in hot oil and deep fry for 4 to 5 minutes. 5. Drain the alcapurrias on paper towels and allow to cool before eating. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 3 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 ADOBO Yield: ½ cup Ingredients Amounts Kosher salt Garlic powder Ground cumin Onion powder Ground coriander 3 2 1 2 1 Tbsp. Tbsp. Tbsp. Tbsp. tsp. Method 1. Blend all ingredients together. The mix can be held in a sealed container. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 4 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 PASTEILLOS DE CARNE Ingredients Amounts Plantilla wraps (turnover dough), 6” Picadillo (see recipe) Oil for frying 1 pkj. 1½ cup Method 1. Lay out the dough on a clean surface; place about 1 tablespoon of Picadillo filling in the center of the disc. Brush the rim of the disc with a small amount of water. Fold into a half moon and seal the edges. 2. Press down the edges with a fork to secure and seal them. In a frying pan or deep fryer, heat enough vegetable oil for frying to 350°F degrees. Add in batches and fry for a couple of minutes on each side, until they expand and are golden. 3. Place on paper towels to absorb the extra oil. 4. For Pasteillos de Queso: Use American cheese as filling. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 5 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 SPICED GROUND BEEF PICADILLO Ingredients Amounts Olive oil Onions, finely diced Red bell pepper, finely diced Garlic cloves, minced fine Sofrito (see recipe) Spanish tomato sauce Cilantro, chopped Oregano, fresh, chopped Salt KNORR® Beef Base Ground beef 1 1 ½ 8 ½ 1½ 2 1 1 1 4 oz. cup cup ea. cup cup Tbsp. Tbsp. Tbsp. Tbsp. lb. Method 1. Heat the oil; add the onions and cook for a few minutes. 2. Add the red peppers, garlic, and sofrito. Cook about 4 minutes; add the tomato sauce, cilantro, and oregano. Season with the salt and KNORR® Beef Base. 3. Add the meat and break up while cooking. Cook about 15 minutes until the meat is cooked and the liquid is evaporated. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 6 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 CHICKEN AND RICE SOUP ASOPAO DE POLLO Ingredients Amounts Chicken thighs, skinless, diced Adobo (see recipe) Annatto oil (see recipe) Garlic clove, pounded to paste Sofrito (see recipe) Cilantro, chopped Spanish tomato sauce, canned Short grain rice KNORR® Ultimate Roasted Chicken Base, prepared Capers 1 2 3 1 3 4 1 ½ 2 lb. tsp. tsp. ea. Tbsp. Tbsp. cup cup qt. 3 tsp. Method 1. Season the chicken thighs with the adobo; set aside for at least one hour. 2. In a soup pot, heat the annatto oil; add the chicken, garlic, and sofrito. 3. Add 1 tablespoon of the cilantro, the tomato sauce and rice. Make sure the rice is coated with the tomato sauce and the oil. 4. Add the prepared KNORR® Ultimate Roasted Chicken Base to deglaze the pan; add the capers and cook until the rice and chicken are cooked. Skim off any impurities while the soup is simmering. 5. Add the remaining cilantro. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 7 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 ANNATO OIL Ingredients Amounts Vegetable oil Annato seeds 1 qt. 4 oz. Method 1. Heat the oil; add the annatto seeds. Allow the seeds to steep for 30 minutes, then strain and place in a container with a tight fitting lid. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 8 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 PUERTO RICAN SOFRITO Ingredients Amounts Olive oil Onion, roughly chopped Garlic cloves Cubanelle peppers, seeds and white ribbing removed, roughly chopped Ajies dulces, seeds removed, roughly chopped Cilantro leaves Cilantro leaves Oregano leaves, only, fresh, loosely packed ¾ 1 12 3 cup cup ea. ea. 10 ea. 1 bu. 30 ea. ½ cup Method 1. In a food processor, blend onions, garlic, and oil together to a paste. Add the peppers and blend; once blended add the bunch of cilantro, the cilantro leaves and the oregano. Pulse – you should see the herb specks. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 9 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 CHICKEN AND RICE ARROZ CON POLLO Ingredients Amounts Achiote oil Chicken thighs Adobo Onions, diced Red pepper, diced Garlic, minced Sofritto (see recipe) Spanish tomato sauce Cilantro, chopped Stuffed green olives, small Capers Sherry Rice, medium grain KNORR® Ultimate Roasted Chicken Base Peas Olive oil 1 1½ 1 ½ ½ 1 ½ 2 4 ½ 2 1 4 5 oz. lb. Tbsp. cup cup Tbsp. cup oz. Tbsp. cup Tbsp. cup cups cups 1 cup 4 Tbsp. Method 1. Season the chicken with the adobo and heat the oil. Brown the chicken in the oil; reserve. Add the onion, peppers, garlic and sofrito, and cook for a few minutes. The onion should be translucent. 2. Add the tomato sauce, cilantro, olives, and capers; cook for a few more minutes. 3. Add the rice; coat with ingredients, then deglaze with the wine and reduce. Add the chicken thighs back to the pan, then add prepared base; bring to a simmer. 4. Cover tightly, and cook on low temperature for about 15 minutes until chicken and rice are cooked. 5. Add peas and drizzle with olive oil. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 10 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 JERKED CHICKEN Yield: 10 portions Ingredients Amounts Chicken leg, thigh and breast pieces Salad oil Thyme leaves Garlic, chopped Black pepper Salt Paprika KNORR® Jamaican Jerk Sauce 10 3 1 2 ½ 1 1 1 ea. oz. tsp. Tbsp. tsp. tsp. tsp. cup plus 20 oz. Garnish Cilantro leaves Lime wedges Plantain pieces, fried 1 cup 10 ea. 10 ea. Method 1. Coat the chicken with the oil and rub in seasoning and the KNORR® Jamaican Jerk Sauce; let stand for at least one hour. 2. Heat the grill or broiler; grill chicken on both sides until cooked through (165°F). (May be finished in the oven if needed.) 3. Serve with Jamaican Jerk Sauce, rice, and peas or beans. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 11 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 CUBANO SANDWICHES Yield: 8 portions Ingredients Amounts Bread, Cuban, or hero roll, 6-in. Butter, melted Hellmanns® or BestFoods® Mayonnaise Hellmanns® or BestFoods® Dijonnaise Cheese, Swiss, thin slices Ham, thin slices Pork shoulder, boneless, roasted, pulled Whole pickles, gherkins, kosher dill, cut into 16 slices, lengthwise 8 ea. 4 oz. 4 oz. 1 lb. 1 lb. 1½ lb. 4 ea. Method 1. Slice the bread or rolls in half lengthwise. Brush the outsides of the bread with butter. Spread ½ ounce of Hellmanns® or BestFoods® Mayonnaise on 1 side of each roll and Hellmanns® or BestFoods® Dijonnaise on the other side. 2. On the bottom of each sandwich, layer 2 slices of cheese, 2 slices of ham, 3 ounces of pork and 2 slices of pickles. Cover with the remaining bread or roll top. 3. Place the sandwiches on a griddle or gas grill set to medium low heat. Flatten the sandwiches using a meat press or other heavy object that has been wrapped in aluminum foil. 4. Grill the sandwiches until the cheese melts and the outsides of the bread are golden brown, about 2-3 minutes per side. Slice in half and serve immediately. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 12 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 TRINIDAD BROWN PORK STEW Ingredients Amounts Green seasoning (see recipe) Pork stew meat Oil 2 Brown sugar, dark Coconut milk KNORR® Pork Base Habanero chile ½ 2 oz. 1 1 1 1 Green seasoning Onion, chopped Garlic cloves Cilantro Thyme leaves, loosely packed Scallions Seasoning peppercorns Water or vinegar 1 4 1 ¼ 3 4 as cup lbs. oz. cup tsp. ea. cup ea. cup cup ea. ea. needed Method 4. For the green sauce: Combine all of the items in a food processor; add water or vinegar as needed to blend well. (Use vinegar if holding for a long period of time.) 5. Season the pork stew meat with the green sauce. Marinate for at least 3 hours. 6. Heal the oil in a pot; when hot, add brown sugar and blend. Add the meat to brown. 7. Brown the meat well on all sides; when brown, add coconut milk and the KNORR® Pork Base. Bring to a simmer; you can add a small amount of water if necessary. Cook until tender; hold for service. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 13 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 FRIED FISH OR SHARK Ingredients Amounts Fish or shark fillet Flour Salt Pepper Thyme Garlic powder Oil for frying 1 2 to to to to 1 lb. cups taste taste taste taste qt. Method 1. Mix the flour, salt, pepper, thyme, and garlic powder; heat the oil to 375°F in a deep fryer. 2. Dredge the fish in the seasoned flour mixture; place floured fish fillet in the hot oil; deep fry until golden brown, about 3 minutes. Drain on paper towels. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 14 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 POTATO SALAD ENSALADA DE PAPA Ingredients Amounts Idaho potatoes, peeled, cooked in salted water Red Delicious apples, peeled, cored and diced Celery, diced Onions, finely diced Green peas Hellmanns® Mayonnaise Eggs, hardcooked, chopped Salt & pepper 3 lb. 3 ea. 2 ea. 1 ½ 1 2 2 to cup cup cup cups ea. taste Method 1. Dice cooked potatoes; place in bowl with other ingredients and blend well. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 15 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 JAMAICAN LOBSTER SALAD WITH MANGO AND AVOCADO Yield: 1 portion Ingredients Amounts Cucumbers, sliced Grape and yellow cherry tomatoes, split in half Mango, diced Lobster meat, cooked, cut up; leave one whole claw Salad greens Hellmann’s® Pineapple Mango Vinaigrette Avocado, ripe, sliced Almonds, toasted KNORR® Jamaican Jerk Sauce ¼ ¼ ¼ ¼ ¾ cup cup cup cup cup 1 qt. 3 oz. ¼ ea. ½ oz. 1 oz. Method 1. Blend all ingredients except the KNORR® Jamaican Jerk Sauce and the avocado and blend well. Reserve one lobster claw for the top of the salad 2. Garnish with the avocado slices and lobster claw; drizzle with Jamaican Jerk Sauce. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 16 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 FRY BAKE OR FLOATS Ingredients Amounts Flour Baking powder Salt Shedd’s Willow Run Soybean Margarine® Oil for deep frying 1 1 ½ 3 lb. tsp. tsp. oz. Method 1. Sift the flour and dry ingredients together; add Shedd’s Willow Run Soybean Margarine®. and enough water to make a soft dough. 2. Cut the dough into 2 ounce pieces and roll in balls; let rise for about 30 minutes. 3. Heat oil in a pan to 350°F. Once risen, flatten and fry in hot (not smoking) oil in a deep pan. 4. Using a slotted spoon, remove bake from pan draining off the excess oil. Add to a papertoweled bowl. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 17 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 MANGO SALSA Yield: 16 portions Ingredients Amounts Mangos, ripe Green onions, sliced Tomato, small diced Cilantro, chiffonade Limes, juice of KNORR® Mango Habonero Sauce 2 ½ ½ ¼ 2 1 ea. cup cup cup ea. cup Method 1. Place all ingredients in a bowl and blend well. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 18 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 MANGO SLAW Ingredients Amounts Coleslaw mix Mangos, julienned Green onions, bias cut Red bell pepper, julienned Yellow bell pepper, julienned Onion, sweet, thinly sliced Rice wine vinegar Sugar Cilantro leaves, whole Hellmann’s® Light Mayo 3 4 ½ 2 2 1 ½ ¼ 1 1 lbs. ea. cup ea. ea. ea. cup cup cup pt. Method 1. Blend the sugar with the rice wine vinegar; add to the Hellmann’s® Light Mayo. 2. Add the mixture to the coleslaw mix and blend well. Add all other ingredients; blend. Do not break up the mango; adjust the seasonings. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 19 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 MANGO CHOW Ingredients Amounts Green mango, peeled and sliced Cilantro leaves, chopped Garlic cloves, chopped Salt Water 2 8 2 1 as ea. ea. ea. tsp. needed Method 1. Blend all items together and let sit for 12 hours. WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 20 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012 INDEX Adobo ........................................................................................................................................... 4 Annato Oil .................................................................................................................................... 8 Chicken and Rice Arroz con Pollo .........................................................................................................................10 Chicken and Rice Soup Asopao de Pollo.......................................................................................................................... 7 Cubano Sandwiches ................................................................................................................. 12 Fried Fish or Shark .................................................................................................................... 14 Fry Bake or Floats...................................................................................................................... 17 Jamaican Lobster Salad with Mango ...................................................................................... 16 Jerked Chicken........................................................................................................................... 11 Mango Chow ............................................................................................................................. 20 Mango Salsa ............................................................................................................................... 18 Mango Slaw ............................................................................................................................... 19 Pasteillos de Carne ...................................................................................................................... 5 Potato Salad Ensalada de Papa .....................................................................................................................15 Puerto Rican Sofrito .................................................................................................................... 9 Spiced Ground Beef Picadillo ...................................................................................................................................... 6 Stuffed Yautia Fritter Alcapurrias ................................................................................................................................. 3 Trinidad Brown Pork Stew ...................................................................................................... 13 WORLD CULINARY ARTS VOLUME VII, DISC II RECIPES ADAPTING TRADITIONS 21 UNILEVER FOOD SOLUTIONS© COPYRIGHT 2012
