Caribbean Chicken Soup

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Caribbean Chicken Soup
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Chilly outside? Defeat the winter with this healthy bone-warming soup from our Celebrity Chef Michelle Bernstein. Get your IMUSA Caldero ready and start cooking!
Recipe type: Soup
Cuisine: Caribbean
Serves: 5
  • 2 tablespoons olive oil
  • 1 yellow onion, peeled and chopped
  • 5 garlic cloves, chopped fine
  • 2 green tomatoes (if available), chopped
  • 1 green pepper, cored, seeded, chopped
  • 1 whole chicken, cut in 8 pieces
  • 12 cups chicken broth
  • 2 green plantains, peeled and cut in chunks
  • 1 yuca, peeled and cut in chunks
  • 3 ears of corn, cut in 3 pieces
  • 1 pumpkin or squash, peeled, cut in chunks
  • 1 chayote, cut in ½ inch chunks
  • Pinch of saffron
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup cilantro, chopped
  • ½ teaspoon Serrano pepper, chopped fine
  • Juice of 1 lime
  1. Place the oil in a caldero and heat on medium-low. Add the onions, garlic and tomatoes and cook until the onions are soft, about 10 minutes. Add the green pepper, chicken, chicken broth or water and season with salt and pepper. Raise the heat to high, bring the broth to a boil then lower the heat to a simmer and cook for 30 minutes.
  2. Add the plantains, yuca, corn, pumpkin, chayote and saffron, and simmer for 30 more minutes. Remove the chicken and set aside to cool. Pour about 2 cups of the soup, with vegetables, the cilantro and the chili into a blender and puree then pour back into the pot of soup. Shred the chicken, discard the bones and add the meat back into the soup. Heat through and add the lime juice just before serving.

Bacon-wrapped Shrimp in Cheesy Chipotle Dip

Bacon-wrapped Shrimp in Cheesy Chipotle Dip
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Use your IMUSA lava rock molcajete to impress your guests with this delicious appetizer! Shrimp, Bacon and Cheese!?? You cant get better than that! Enough said, start prepping!
Recipe type: Appetizer
Serves: 5
  • 12-14 extra large shrimp, tail on, peeled and deveined
  • 6-7 slices of thin bacon
  • 1 C. petite diced canned tomatoes, well drained
  • 1 C. Mozzarella cheese, grated
  • 1 C. Monterey Jack Cheese
  • ½ small shallot, finely chopped
  • 1 garlic clove, minced
  • 3 Tblsp. cilantro leaves, finely chopped
  • 1 Tblsp. of adobo sauce from canned chipotle peppers
  1. Preheat oven to 450F.
  2. Dry shrimp with paper towel and cut each slice of bacon in half. Wrap each shrimp tightly with a half slice of bacon. Hang shrimp over the edge of your IMUSA molcajete, tail side out.
  3. Place drained tomatoes in a medium bowl and mix with the rest of the ingredients. Spoon in the center of the molcajete.
  4. Place molcajete in the center of a sturdy baking sheet and put inside the oven. Cook for 15-20 minutes or until bacon is browned and crisp and cheese is bubbly.
  5. Remove and serve with warm with baguette slices or crisp tortillas. The molcajete will be extremely hot.

Guava Cheese Empanadas

Guava Cheese Empanadas
Empanadas are pastries filled with either meat, seafood, or cheese. This recipe includes Guava paste with cream cheese - a classic Cuban combination. It is sweet and flavorful - perfect for breakfast, dessert, or a sweet snack!!
Recipe type: Snack, Appetizer, Dessert
Cuisine: Caribbean
  • Frozen empanada disks 1 Pack
  • 1 package of low fat softened cream cheese 12 Oz.
  • 1 can of guava paste cut into small cubes 16 Oz.
  • Vegetable oil
  • Powdered sugar
  • bowl with water
  1. Take each empanada disc and place a piece of your guava paste in the middle, then spoon a teaspoon of cream cheese on top. Fold the empanada in half to create a half moon shape.
  2. Dip your finger in water and wet the rounded side of your half moon. Using a fork, press on the round part to seal in your filling. Continue to do for the rest of your empanadas.
  3. Heat a large PTFE Nonstick saute pan or caldero and add oil to coat the whole pan.
  4. Once heated, add 2 or 3 empanadas, so they fit side by side. Cook on one side until golden brown then flip to do the same on the other. Once the empanada “bubbles” up, place on a platter lined with paper towel to let cool and soak up any excess oil.
  5. Sprinkle powdered sugar and serve warm

Mexican Beer Battered Tempura

Mexican Beer Battered Tempura
Tempura is the quintessential Japanese deep fried dish. We put a twist on it using Mexican beer to add a unique flavor. Try frying shrimp, sweet potato, red pepper, and asparagus!
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
  • bottle of cold Mexican beer, such as Corona or Dos Equis 1
  • flour, plus more for flouring 1 cup
  • salt 1 teaspoon
  • large raw shrimp 6
  • small sweet potato 1
  • small red pepper 1
  • asparagus spears 6
  • vegetable oil for frying 1.5 quarts
  • Tempura sauce or dumpling sauce for dipping
  1. In a bowl mix 1 cup beer into flour. Then add enough beer until batter is smooth and lightly coats a spoon. There will be lumps. Mix in salt.
  2. Make several shallow cuts across the inside curve of each shrimp and press shrimp gently to help prevent curling.
  3. Flour vegetables pieces and shrimp and set aside.
  4. Heat oil in IMUSA wok until it reaches 375° F.
  5. Working in small batches, dredge each vegetables piece until they are completely coated, and place in IMUSA wok, turning often, until golden, about 2-3 minutes. Place on drip tray. Dredge shrimp last and fry until golden brown, about 3 minutes.
  6. Serve tempura with dipping sauce right away.
  7. Note: You may use many other sliced vegetables for this recipe including mushrooms, zucchini, yellow squash, carrots and turnips.

Shrimp Avocado and Caramelized Onion Quesadillas in Sun Dried Tomato Tortilla

Shrimp Avocado and Caramelized Onion Quesadillas in Sun Dried Tomato Tortilla
This quesadilla recipe is layered with flavors from the sweet caramelized onions to the savory seasoned shrimp. Using an IMUSA quesadilla maker, you will have perfect quesadillas in no time!
Recipe type: Lunch, Dinner, Snack
Cuisine: Mexican
  • large (sun dried tomato flavored) flour tortilla (regular flour tortillas may be used as well) 8
  • Jack and Cheddar cheese 1 pound
  • large, ripe yet firm avocado 1
  • large shrimp 1 pound
  • large sweet onion 1
  • butter (plus more for brushing outside) 2 tablespoons
  • olive oil 1 tablespoon
  • sour cream ½ cup
  • salt ¼ teaspoon
  • cayenne pepper ¼ teaspoon
  • fresh tomato salsa
  • fresh cilantro
  1. In a medium skillet heat 1 T of butter and 1 T of olive oil over medium high heat.
  2. the thinly sliced onions stirring occasionally (but not too often) until caramelized. Season lightly with salt and pepper. Remove from pan and set aside.
  3. Add additional tablespoon of butter to pan and add the shrimp.
  4. Season the shrimp lightly with salt and pepper.
  5. Cook shrimp 2 to 3 minutes stirring frequently until opaque and lightly golden, remove from heat and set aside.
  6. Place 4 tortillas on a flat surface and divide HALF of the cheese among them.
  7. Next add the caramelized onion, shrimp and avocado.
  8. Top with the remaining half of the cheese, and another tortilla on top.
  9. Lightly brush the outside with a little melted butter or olive oil and place in a preheated IMUSA quesadilla maker.
  10. Cook for 4 to 5 minutes or until cheese is melted and tortilla attains a golden color and nice crisp.
  11. Add ¼ teaspoon each of salt and cayenne pepper to sour cream and stir to combine.
  12. Cut quesadillas into wedges using a pizza cutter and top with the sour cream, salsa, and chopped cilantro.