Caribbean

Mango Crab Avocado Tostones

Mango Crab Avocado Tostones
 
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Tostones, a traditional side dish made of green plantain, are also known as “Patacones”. There are several ways to add variety to this delicious staple in many Latin American and Caribbean countries – we show you how with crab, avocado, and mango!
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Recipe type: Snack, Lunch, Dinner
Cuisine: Caribbean
Ingredients
  • Fresh lump crab meat 8 Oz.
  • Ripened avocados 2
  • Ripened mangos 2
  • Lime juice 1 Tbsp
  • Small Shallot 1
  • Packet of sazon or 3 tsp of salt 1
  • Lrg. Green plantains
  • Vegetable oil
  • Salt
  • Chopped chives for garnish
Preparation
  1. In a medium bowl combine all of the crab meat ingredients and season more if needed. Set aside.
  2. Peel plantains and cut into 1-inch slices.
  3. Fill an IMUSA NON-STICK SAUTÉ PAN with about 1⁄2 inch of vegetable oil and bring to heat until it begins to shimmer.
  4. In batches, fry both sides of plantain pieces until browned.
  5. Using an IMUSA TOSTONERA, or a heavy sauce pan, flatten each plantain slice evenly. Re-fry the plantain pieces until golden brown, about 3-4 minutes. Season with salt.
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Easy Coconut Rice and Beans

Easy Coconut Rice and Beans
 
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This is going to be your new favorite side dish. Originating in the Caribbean, this recipe uses coconut milk to give a uniquely sweet flavor to the rice. The beans provide enough protein to the dish to be a stand alone meal, however, it is also delicious accompanied with a flank steak or chicken.
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Recipe type: Lunch, Dinner, Gathering
Cuisine: Caribbean
Ingredients
  • Bacon 4 Oz.
  • Large Onion 1
  • Garlic Cloves 4
  • 1 can of diced tomatoes 28 Oz.
  • 2 cans of red kidney beans 15.5 Oz.
  • Fresh cilantro 1 Bunch
  • Long-grain rice 3 Cups
  • 2 cans Coconut milk 14 Oz.
  • Water 1 Cup
  • Salt 4 Tbsp
Preparation
  1. Heat your 6.9 Qt IMUSA Caldero under medium high heat and cook bacon until slightly browned, about 3 minutes. Add onions and garlic and sauté for 5 more minutes.
  2. Pour in the drained tomatoes, kidney beans, cilantro, rice and salt and mix gently until well blended. Add the coconut milk and water and mix again.
  3. Cover with lid and bring to high heat allowing it to come to a boil. Once boiling, lower the heat and simmer for 35-40 minutes, or until rice is fully cooked.
 
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Cuban Chicken Soup

Cuban Chicken Soup
 
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Nothing heals the soul like a homemade chicken noodle soup! This recipe uses white potatoes and angel hair pasta to make a hearty soup perfect for lunch or dinner.
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Recipe type: Lunch, Dinner, Comfort Food
Cuisine: Caribbean
Ingredients
  • Chicken Breasts 4
  • Garlic clove(s) 1
  • Bay leaf 1
  • Salt 1 tsp
  • Tomato paste 1 Tbsp
  • Olive oil 2 Tbsp
  • Medium onion 1
  • Celery stalks 2
  • Carrot(s) 1
  • White potatoes 1 Cup
  • Angel hair pasta 4 oz.
  • Lime wedge
  • Pepper
Preparation
  1. Bring 2 quarts of water to a boil in a large IMUSA STOCK POT. Add the chicken breasts, garlic, bay leaf, and salt. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, until the chicken is cooked through and opaque. Transfer the chicken to a plate and set aside. Discard the garlic and bay leaf. Reserve 1⁄2 cup of the hot stock and dissolve the tomato paste. Set aside. Transfer the remaining stock to another container and allow it to cool completely.
  2. Heat the olive oil in the same pot used to make the stock. Add the onion, celery, and carrot and sauté for about 5 minutes, until the onion is soft and translucent. Add the potatoes and the tomato paste mixture, and the stock. The stock should cover the vegetables by 3 to 4 inches. If the stock is too low, add more water. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let the soup simmer until the vegetables are soft and tender, about 40 minutes.
  3. Remove the chicken from the bone and tear it into pieces with your hands or a knife. Add the chicken and the pasta to the stock and stir to incorporate. Bring the soup to a boil again, consequently, reduce to a simmer for 5 minutes or until the pasta is al dente, stirring it occasionally. Turn off the heat and season. Add a squeeze of lime before serving.
 
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Carne Guisao/ Beef Stew

 
Carne Guisao/ Beef Stew
 
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This dish is hearty and delicious, tender beef mixed with root vegetables and a slightly tangy tomato-based sauce.
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Recipe type: Lunch, Dinner
Cuisine: Caribbean
Ingredients
  • Stew beef chuncks (bite size) 2lbs
  • Vegetable oil 2 tbsp
  • Sofrito 2 tbsp
  • Russet Potatoes 2 Large
  • Carrots 3-4
  • Barbecue sauce 2 tbsp
  • Crushed tomato 1 cup
Preparation
  1. Heat the oil in your IMUSA Dutch oven. Add the beef and sofrito, mix well to coat, cover and cook on low heat, stirring occasionally, until the beef has browned and softened, about 20 minutes.
  2. Stir in the barbecue sauce, crushed tomatoes, vegetables and 1 cup of water. Mix well. Cover again and cook for another 15-20 minutes until vegetables are tender.
 
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Sweet Plantain Soup

Sweet Plantain Soup
 
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Plantains are found in just about every type of dish in the Caribbean - even soup! This unique soup has a slightly sweet taste due to the ripe plantains that are used.
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Recipe type: Appetizer, Soup, Lunch, Dinner
Cuisine: Caribbean
Ingredients
  • olive oil 2 tablespoons
  • large onion 1
  • carrot 2
  • garlic cloves 6
  • chicken stock 12 cups
  • large ripened plantains 4
  • cumin 2 teaspoons
  • fresh cilantro 2 cups
  • heavy cream 1 cup
Preparation
  1. In an IMUSA STOCKPOT add oil and sauté’ onions, carrots, and garlic until soft, about 3-4 minutes.
  2. Add chicken stock, plantains, cumin, and cilantro and bring to simmer. Simmer for 30 minutes.
  3. Turn off the heat and using tongs or a slotted spoon remove about half of the sliced plantains and set aside.
  4. Use an immersion blender to purée the soup inside the IMUSA STOCKPOT until smooth. Alternatively, you may purée batches of the soup in
  5. a blender.
  6. Add reserved plantains back to the soup and mix in the heavy cream. Bring soup back to heat and serve.
 
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