By Celebrity Chef Team

PrintBacon wrapped baked maduros

  • 3 very ripe plantains
  • 8 to 10 slices of center cut bacon
  • ½ a teaspoon of salt
  • Toothpicks

Preheat oven to  400 degrees F. Peel the plantains and cut into 1-inch rounds. Bring water and salt to a boil in a large IMUSA caldero filled 2/3 of the way. Place the plantains carefully in the boiling water and allow to blanche for 1 minute. Drain well and allow them to cool enough to handle. Cut each slice of bacon in half.  Wrap each plantain round with the half slice of bacon and secure with a toothpick. Place the bacon-wrapped plantain on a foil lined cookie sheet seam side down. Bake for 12 to 15 minutes or until the plantains are tender and caramelized and the bacon golden and crispy.

Seared Wild Salmon filets with Guava-Rum Glaze

  • 4 to 6 Wild salmon filets seasoned with sea salt and fresh ground pepper
  • 2T olive oil
  • ¼ cup soy sauce
  • ¼ cup teriyaki sauce
  • 4 tablespoons salted butter
  • 1 medium onion, finely chopped
  • ¼ cup dark rum
  • 3/4 cup guava marmalade
  • 1 T Dijon mustard

For salmon:

In a large IMUSA sauté pan heat the olive oil over medium high heat. Season the salmon filets with salt and pepper to taste. Sear the fillets about 4 to 5 min per side depending on thickness and desired temperature. The fish begins to get opaque as it cooks. Remove from pan and pour 3 T of guava rum glaze over each filet. Serve immediately.

For sauce:

In a small IMUSA caldero or sauté pan heat the butter over medium heat until melted. Add the onions and cook for 5 to 7 minutes until translucent. Add the rum, marmalade and Dijon mustard and stir well and cook for another 5 minutes. Add the soy and teriyaki sauce reduce heat to low and cook for 10 to 15 minutes. Pour over seared salmon and serve immediately

 Brown Rice Moros

  • Two large cans of black beans (Do not drain)
  • 1 1/2 cups brown rice
  • 1/4 cup olive oil
  • 1 large vidalia onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 cups low sodium chicken stock
  • 4 garlic cloves minced
  • 1 1/2  teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 to 1 tsp. red pepper flakes
  • 1  bay leaf
  • 1  teaspoon salt (or more to taste)
  • 1/2 teaspoon white pepper
  • splash of red wine vinegar

In an IMUSA caldero heat olive oil over medium high heat. Cook onions, peppers, and garlic for 5 to 7 minutes stirring frequently or until the onion is translucent.

Add the rice and stir frequently for 2 to 3 minutes. Drain the beans and reserve liquid. Measure out 1 cup of the bean brine and add the pot. Next add the stock and the beans. Add remaining seasonings and bring to a boil. Boil uncovered for 5 minutes. Cover, reduce to a low simmer and continue cooking for 25 minutes or until the rice is tender and all the liquid has evaporated.

Dulce de Leche Panna Cotta

  • 6 (8oz) Ramekins
  • 3 cups heavy cream
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 (1/4-ounce) envelope gelatin (about 2 1/2 teaspoons)
  •  3/4 cup prepared dulce de leche (I like Gaucho Ranch dulce de leche brand for just the right amount of sweetness and creamy texture)

Combine the heavy cream and sugar in a medium IMUSA caldero, set over medium heat and bring to a boil. Whisk in the vanilla extract. Reduce the heat to low and gently simmer for 1 minute. Remove from the heat and allow the mixture to cool for 15 minutes.  Pour the gelatin into a small saucepan.  Add 2 tablespoons of ice water and let sit for a few minutes. Cook over very low heat (use simmer setting if possible) and stir gently until the gelatin has dissolved. Do not boil!  Whisk the gelatin mixture into the cream mixture.  Place a dollop about 1 to 1 and 1 /2  tablespoons of dulce de leche in the center of each ramekin. Then divide the cream mixture among the 6 ramekins. Refrigerate until set (3 to 4 hours)