Fusion

Jambalaya

Jambalaya
 
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Jambalaya originated in the Caribbean Islands and is a dish made with meats and vegetables and adding stock and rice. It is a close cousin to the Spanish paella - minus the saffron. This recipe includes chicken and Andouille sausage, giving it a flavorful & delicious spice.
Author:
Recipe type: Lunch, Dinner
Cuisine: Fusion
Ingredients
  • olive oil 4 tablespoons
  • boneless skinless chicken breasts 2
  • ounces Andouille sausage 8 ounces
  • large sweet yellow onion 1
  • small red or green bell pepper 1
  • celery ½ cup
  • garlic 2 tablespoons
  • cayenne pepper or to taste ½ teaspoon
  • onion powder 1 tablespoon
  • salt & black pepper to taste
  • can fire roasted tomatoes 1 (12 ounce)
  • uncooked converted white rice (Like Uncle Ben’s) 2 cups
  • chicken stock (double it for brown rice) 4½ cups
  • bay leaves 3
  • Worcestershire sauce 1 tablespoon
  • hot pepper sauce 1 teaspoon
Preparation
  1. Heat oil in your large IMUSA CALDERO to medium high heat.
  2. In your IMUSA SAUTÉ PAN, Sauté chicken and andouille sausage until lightly browned for about 5 minutes.
  3. In your IMUSA CALDERO, stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook for 5 minutes, or until onion and bell pepper are soft and onion is translucent.
  4. Add the tomato sauce and cook for 5 more minutes. Add the rice, the chicken stock and bay leaves to your Caldero, bringing to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until rice is tender.
  5. Add the chicken and the Worcestershire sauce and stir it with hot pepper sauce. Adjust salt and pepper to taste.
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Egg White Omelet with Spinach, Chorizo and Goat Cheese

Egg White Omelet with Spinach, Chorizo and Goat Cheese
 
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The combination of flavors from the spicy chorizo & tangy goat cheese create a wonderful omelet that will be a weekend brunch favorite!
Author:
Recipe type: Breakfast
Cuisine: Fusion
Ingredients
  • baby spinach 1 cup
  • crumbled goat cheese or feta cheese 2 tablespoons
  • chorizo 1 tablespoon
  • large egg 1
  • large egg whites 2
  • hot red pepper sauce, such as Tabasco ¼ teaspoon
  • salt 1 pinch
  • freshly ground black pepper 1 pinch
  • olive oil 2 teaspoons
Preparation
  1. Heat 1 teaspoon of olive oil in an IMUSA sauté pan.
  2. spinach and cook just until wilted, about a minute. Drain, press out liquid and chop coarsely. Place the spinach in a small bowl.
  3. Stir in the cheese and chorizo.
  4. Blend egg, egg whites, hot sauce, salt, and pepper briskly with a fork in a medium bowl.
  5. Heat oil in an IMUSA egg pan over medium-high heat until hot. Tilt the skillet to swirl oil over surface.
  6. Pour in egg mixture followed by the spinach, chorizo and cheese mixture. Reduce heat to medium and cover. Continue to cook until almost set, and the bottom is golden, about 5 to 6 minutes.
By |Latin-Fusion Recipes, Recipes|1 Comment
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Dulce de Leche Rice Pudding

Dulce de Leche Rice Pudding
 
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Dulce de Leche literally means 'Candy of Milk' which is why this sweet topping is a favorite in Caribbean desserts. The flavor is similar to caramelized sugar and adds a unique twist to a traditional Rice Pudding Recipe!
Author:
Recipe type: Dessert
Cuisine: Fusion
Ingredients
  • 1 cup uncooked rice
  • 4 cups whole milk, divided
  • 2 egg yolks
  • ½ tsp. vanilla
  • ¼ teaspoon salt
  • 1 ½ cups dulce de leche
  • Powdered cinnamon (optional)
  • Slivered almonds, toasted (optional)
Preparation
  1. In a small IMUSA pot bring 3 cups of milk to simmer on medium heat and add rice. Lower heat to simmer for 30 minutes, mixing rice with a wooden spatula every ten minutes. In a separate bowl whisk the egg yolks, vanilla, and salt with remaining cup of milk and set aside until rice is done cooking. Slowly mix in egg yolk mixture to rice and add dulce de leche. Continue mixing until it comes back to a simmer and rice pudding starts to thicken. Remove from heat and pour into small bowls or ramekins. Garnish with cinnamon and toasted slivered almonds.
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Cuban Hamburger

Cuban Hamburger
 
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A traditional Cuban hamburger (also known as 'Fritas') is a mix of ground beef and chorizo with seasonings (paprika!) and crunchy potatoes! The origins of the Cuban hamburger are from 1930s Cuba where it was a popular street food.
Author:
Recipe type: Lunch, Dinner
Cuisine: Fusion
Ingredients
  • half-and-half or evaporated milk ¼ cup
  • fresh white bread crumbs ¼ cup
  • sweet or smoked paprika 1¼ teaspoons
  • chili sauce or ketchup 2 tablespoons
  • Worcestershire sauce 2 tablespoons
  • egg 1
  • lean ground beef 1 pound
  • ground Spanish chorizo sausage ½ pound
  • salt ½ teaspoon
  • pepper ½ teaspoon
  • olive oil 3 tablespoons
  • small, round potato or soft dinner rolls 10 to 12
  • Ketchup
  • Mayonnaise
  • French fried potatoes
Preparation
  1. Combine the half-and-half, bread crumbs, paprika, Worcestershire sauce, and chili sauce in a bowl. Add the egg and stir with a whisk beater.
  2. In another bowl, combine the beef, chorizo, salt, and pepper. Add the half-and-half mixture and combine by lightly kneading the ingredients with your hands.
  3. Divide the meat into 10 or 12 equally sized balls; flatten each to about a 1⁄2-inch thickness. You may choose to flatten the meat balls with your IMUSA TOSTONERA.
  4. Heat the oil in your IMUSA SAUTE PAN over medium-high heat. You may also use your IMUSA NON-STICK GRIDDLE. Add the meat patties and fry for 4 to 5 minutes per side, until the burgers are cooked to your desired doneness.
  5. Place each burger inside a soft warm roll and top with a little ketchup and mayonnaise. Serve with a ton of thin, crispy fries.
 
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Couscous con Pollo “Cous Cous With Chicken”

Couscous With Chicken
 
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Couscous is a coursely ground pasta made from semolina – a type of wheat. Use it as a delicious substitute to rice in this twist on the classic Rice with Chicken recipe. This recipe is healthy - using whole grain couscous, vegetables, and skinless chicken.
Author:
Recipe type: Dinner, Lunch
Cuisine: Fusion
Ingredients
  • olive oil, plus more for serving 1 tablespoon
  • boneless, skinless chicken thighs 1½ pounds
  • yellow onion 1
  • red bell pepper 1
  • green bell pepper 1
  • cloves garlic 3
  • red pepper flakes ½ teaspoon
  • whole grain couscous 1 cup
  • packet seasoning with azafran 1
  • frozen peas ½ cup
  • cilantro ½ cup
Preparation
  1. Heat 1 tablespoon of olive oil in your IMUSA CALDERO over medium high heat.
  2. Pat the chicken thighs dry with a paper towel and season on both sides with salt and pepper.
  3. Place the chicken in your IMUSA CALDERO in an even layer, trying to keep them separate. Cook on each side for 5 minutes, or until golden brown. Transfer the chicken to a plate.
  4. Add the onion, bell pepper, and garlic, to your IMUSA CALDERO. Add the packet of seasoning and some more salt and pepper. Cook for 5-8 minutes, or until the onion and pepper are soft.
  5. Add the couscous and 2 cups of water to your Caldero, then nestle the chicken in the couscous. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, or until couscous is tender and the chicken is cooked through.
  6. Stir in the peas, cilantro, and serve, adding a light drizzle of olive oil to finish.
 
By |Latin-Fusion Recipes, Recipes|32 Comments
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