elsie ramos

Must-Haves From a Latina Chef | Elsie Ramos

Chef Elsie Featured in La Cosmopolatina.

Chef Elsie Ramos may have heard the now famous Gordon Ramsay catchphrase “Shut it Down” one too many times when she was a contestant on season one of Hell’s Kitchen, but no one is shutting down this culinary diva anytime soon. Knowing all too well about the on-the-go, modern Latina lifestyle that keeps us constantly on our toes and with very little time to spare, Elsie’s first cookbook, Turkey Tacos and Arroz Con Pollo is a life saver.From mini mofongos to rice with black beans and ham, Elsie specializes in traditional Latin dishes and infuses them with a Puerto Rican flair. Her recipes are refreshingly easy to follow and will leave you wanting to head over to mami’s house and show her your new cooking skills. Do we even need an excuse to go shopping, ladies? Here are the must-haves Elsie shares with us that every Latina chef needs.

What are the must have utensils every Latina should have?

Every Latina NEEDS a caldero! It is the staple for the best rice dish. A good knife is key to safe and quick prepping. You will always have a few in your kitchen drawers, but there is always a “favorite” that just feels right when you’re using it.

 What is one ingredient you cannot cook without?

Sofrito is made with simple produce (onion, garlic, peppers and cilantro) but it is my number one ingredient on almost all my dishes. Sofrito is great for seasoning beans, rice, pasta or soup. It also makes a great rub on steak or chicken. It is so easy to make that I always keep batches of it in my fridge.

What is one easy to make meal every Latina should have under their belt?

Arroz con pollo, what else? When you think of Latin cooking, you always think of arroz con pollo. It’s delicious and easy to make. It’s a whole meal in one and while the process is similar in all Latin cultures, you can customize it and make it special to you; I like to add vegetables or olives to dress it up.

So wear that chef’s hat proud, ladies, because you’ll be leaving your guests wanting seconds!

Chef Elsie Ramos may have heard the now famous Gordon Ramsay catchphrase “Shut it Down” one too many times when she was a contestant on season one of Hell’s Kitchen, but no one is shutting down this culinary diva anytime soon. Knowing all too well about the on-the-go, modern Latina lifestyle that keeps us constantly on our toes and with very little time to spare, Elsie’s first cookbook, Turkey Tacos and Arroz Con Pollo is a life saver.From mini mofongos to rice with black beans and ham, Elsie specializes in traditional Latin dishes and infuses them with a Puerto Rican flair. Her recipes are refreshingly easy to follow and will leave you wanting to head over to mami’s house and show her your new cooking skills. Do we even need an excuse to go shopping, ladies? Here are the must-haves Elsie shares with us that every Latina chef needs.

What are the must have utensils every Latina should have?

Every Latina NEEDS a caldero! It is the staple for the best rice dish. A good knife is key to safe and quick prepping. You will always have a few in your kitchen drawers, but there is always a “favorite” that just feels right when you’re using it.

 

What is one ingredient you cannot cook without?

Sofrito is made with simple produce (onion, garlic, peppers and cilantro) but it is my number one ingredient on almost all my dishes. Sofrito is great for seasoning beans, rice, pasta or soup. It also makes a great rub on steak or chicken. It is so easy to make that I always keep batches of it in my fridge.

What is one easy to make meal every Latina should have under their belt?

Arroz con pollo, what else? When you think of Latin cooking, you always think of arroz con pollo. It’s delicious and easy to make. It’s a whole meal in one and while the process is similar in all Latin cultures, you can customize it and make it special to you; I like to add vegetables or olives to dress it up.

So wear that chef’s hat proud, ladies, because you’ll be leaving your guests wanting seconds!

 

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Pressure Cooker – BBQ Ribs Recipe IMUSA

August – the countdown begins…. Summer is almost over!!!

Summer 2010 has proven to be one of the hottest I can remember, but memorable and full of great times.  What will I miss most about summer? The outdoor activities of course.  The grilling can always happen all year round so long as you can stand the chill when doing so.  The seasons also bring different dishes to your table, like my carne guisada (beef stews) and soups, which I will usually prepare during the chilly months.  But I discovered that with my IMUSA  pressure cooker, I really don’t have to wait!

As the temperature peeked in the high 90s; even with air conditioning who wants to stand over a hot stove or oven?  Unlike it’s the older version of the pressure cooker, you don’t hear, see or feel the steam! So while you’re sitting in the living room with a cold beer or iced tea;  season and then place your meats in, cover tightly and forget about it! My pulled pork sandwiches were a hit; I placed my ribs and spices in and let it do its thing. Once off, I let the ribs sit and cool down, so when I opened my cooker only the aroma was released not the heat. They fell right off the bone and into my waiting toasted Italian roll.  No mess, no fuss and no breaking a sweat.  Que maravilla….

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From B-B-Q’s to Fireworks, July is a Time of Celebration!

By Chef Elsie Ramos

 

Who doesn’t love the month of July? We start the month off by celebrating Cuatro de julio or Fourth of July. It’s a great time to spend with the family, whether you’re taking a trip, having a barbecue or watching fireworks.

As much as I love cooking the traditional hot dogs and burgers, I always try to kick it up a notch for July 4th. For instance, I gather some chicken cutlets and coat them in olive oil and spices. Using my IMUSA Panini Maker, I pre-cook them, then place them in the refrigerator until I am ready to grill. I like to pre-cook as much as possible, because it means less time in the kitchen and more time with my guests.

With every Latino parillada (barbecue), rice is a must! Therefore, I get my IMUSA Aluminum Caldero ready to prepare my arroz con maiz.  Once cooked, I remove the lid and cover with an oven-safe plate or aluminum foil and place in the oven to keep warm. When it’s ready to serve, it will taste like it was just made. 

My motto has always been:  preparation is key when entertaining guests. As an essential part of planning, I also always make sure to have my IMUSA products when cooking. Summer is here so eat, drink and stay cool—in and out of the kitchen!

Versión en Español

Desde parrilladas hasta fuegos artificiales, ¡julio es tiempo para celebrar! Por Chef Elsie Ramos

 ¿Quién no ama el mes de Julio? Lo empezamos celebrando el 4 de julio y es una época excelente para compartir con la familia, ir de viaje, saborear una parrillada o ver los fuegos artificiales.

Normalmente me encanta cocinar perros calientes y hamburguesas. Pero cuando celebro el cuatro de Julio aumento la intensidad con otros sabores; por ejemplo, remojo filetes de pollo en aceite de oliva y especias, los cocino, los guardo en la nevera. Luego solo tengo que ponerlos en la Sánduchera IMUSA cuando empiece mi parrillada.

¡En cada parrillada Latina, el arroz es imprescindible! Por eso preparo mi arroz con gandules en el caldero de aluminio IMUSA. Una vez cocido, remuevo la tapa y lo cubro con un plato de horno seguro, o con papel de aluminio, y coloco el caldero en el horno para mantenerlo caliente. Cuando llega el momento de servirlo, su sabor siempre es como si estuviera recién hecho.

Mi lema siempre ha sido: la preparación es la clave para entretener a los invitados. Como parte esencial de la planificación, me aseguro de tener mis productos IMUSA para cocinar. ¡El verano está aquí para comer, tomar y mantenerse en calma, dentro y fuera de la cocina!

Tostones Maker | Tostonera | By Elsie Ramos

 

The IMUSA Tostonera (tostones maker) is a product that can be used in a variety of ways. Its wood design and durable hinges make it perfect for everyday use. The recipe for preparing Tostones has become so simple, it is done in seconds! I recommend when making Tostones to drizzle some flour all over your IMUSA Tostonera, this way you can ensure your Tostones don’t stick when mashing. You can also use your IMUSA Tostonera to mash garlic cloves that is if you don’t have an IMUSA molcajete mortar.

  tostones maker

Tostonera

Bamboo Tostonera