Recorded on October 4, 2011 using a Flip Video camera. Dip recipe for green chili strips and drinking on the job with my producer Silent Mary!

Watch the Neelys make their own spin of a classic Cuban panini. Check out the recipe here: www.kraftrecipes.com “Like” us at Facebook.com/KraftFightHunger and Kraft Foods will donate one meal to your local Feeding America food bank!* * Kraft will donate up to 4000000 meals via online and mobile activities as part of our goal of providing 25 million meals. The monetary equivalent of meals will be donated. {video_description}.14 equals one meal secured by Feeding America on behalf of local food banks.

Preparando una ensaladita roja a estilo Dominicana que lleva papa huevo mayonesa remolacha entre otras cosas depende tu gusto, tu le hecha lo que tu kiera.. ENJOY!

Mango, Crab, & Avocado Tostones Ingredients: (Serves 6-8 as hors d’oeuvres) 8 oz. fresh lump crabmeat 2 ripened avocados, halved, pitted, peeled and chopped 2 ripened mangos, peeled, pitted, and chopped 2 tablespoon lime juice 1 small shallot, finely chopped 1 packet sazon or 3 tsp. salt 4 large green plantains vegetable oil for frying salt Chopped chives for garnish Preparation In a medium bowl combine all of the crabmeat ingredients and season more if needed. Set aside. Peel plantains and cut into 1-inch slices. Fill an IMUSA non-stick sauté pan with about ½ inch of vegetable oil and bring to heat until it begins to simmer. In batches, fry both sides of plantain pieces until browned. Using an IMUSA tostonera, or a heavy sauté pan, flatten each plantain slice evenly. Re-fry the plantain pieces until golden brown, about 3-4 minutes. Season with salt. Place a spoonful of crabmeat on top of each of the tostones and garnish with chopped chives. Serve immediately.

Chicken Croquettes, Cuban style, is found everywhere in Little Havana, a Miami sector. Chef Remy shows you how to make them easily from chicken breast or even left-over chicken or turkey. Ground chicken is only one of many other ingredients used to make croquettes and fritters. Other videos depict ham, codfish, yucca, corn, and island vegetable croquettes and fritters. INGREDIENTS: 4 Tbs. butter – 3/4 cup flour – 1/2 cup onion, minced – 2 cloves garlic, minced (optional)- 1/2 cup minced celery – 1/4 cup chopped parsley – 1 cup milk – 1 cup chicken broth – 1 tsp. nutmeg – 2 egg yolks – 2 Tbsp. parmesan cheese – 3 cups breading – 4 eggs – 1 tsp. salt – 1/8 tsp. pepper – 1/2 lb. chicken breast. METHOD: Poach, grill, or sauté chicken breast until cooked. Left-over chicken meat may also be used. Ground the meat and set aside. In a heavy sauce pot, over medium heat, melt butter. Sauté onion, garlic, and celery briefly in butter until translucent. Add flour. Cook until flour is fully cooked but not browned. Add milk and broth which has been heated in microwave and mixed with salt, pepper and nutmeg. Whisk milk and broth mixture over medium heat until thickened. This is called a variation of Béchamel Sauce and can now be combined with the ground chicken. If not really thick enough to form croquettes, add two egg yolks, parmesan cheese, and half cup of breading while still very hot. Allow to cool off then store in fridge for two hours. It can be formed into cylinders as shown in …

NEW EPISODE EVERY THURSDAY Welcome to Chef alberto’s Kitchen today he will show you how to make Breakfast a la cuban. If you have any requests or question please ask in the comment box below or email chef alberto directly at albertoskitchen@gmail.com Music Royalty free using creative commons license by Kevin MacLeod (incompetech.com) Licensed under Creative Commons “Attribution 3.0″ creativecommons.org Song titles “No frills samba”

Barry is asked to make Sangria Blog www.myvirginkitchen.com Twitter http Facebook www.facebook.com From wikipedia Sangria (Spanish: Sangría) is a wine punch typical of Spain and Portugal, also consumed in Argentina and Uruguay. It normally consists of a wine, chopped fruit, a sweetener, and a small amount of added brandy. To be specific, a wine is a light, dry, young, high acid, unoaked, inexpensive wine, usually red wine due to Sangria’s connotation with the word blood. Other reds that work well include French styles such as Gamay or Beaujolais, and Italian styles such as Grignolino, Bardolino, Dolcetto, Freisa or Lambrusco. In the case of fruits, they are chopped or sliced such as orange, lemon, lime, apple, peach, melon, berries, pineapple, grape and mango. A sweetener such as honey, sugar, simple syrup, orange juice is added. Instead of brandy, other liquids such as Seltzer, Sprite or 7 Up may be added. Sangria is served throughout Spain and Portugal during summer, and in the southern and eastern parts of the countries year-round. In these places it is a popular drink among tourists at bars, pubs and restaurants where it is often served in 1-litre pitchers or other containers large enough to hold a bottle of wine plus the added ingredients. A lid or other strainer for the container helps prevent the fruit and ice cubes from falling into the glass. Among the Spanish and Portuguese, sangria is most typically served at informal social gatherings, much like punch, from a …

Watch Antigoni make her version of a classic cubano sandwich and a refreshing non-alcoholic mojito style smoothie. If you want this recipe please feel free to email me I will gladly send it to you! tigcooks@hotmail.com