CookingDiva

I am back. Last week was horrible, if you are interested to learn what happened I invite you to visit my other blog (...I know, I know...I have too many other blogs, right?).

On the one-too-many blog issue, listen, some girls love shoes, other girls love blogs....AND I love both, well, and cooking too . Of course!

I am just really happy to be back and blogging. Really.

To celebrate, I am going to share with you three of my favorite recipes:

• Grilled Baby Octopus - Pulpo Asado
• Rose Petals Ice cream with Almonds - Helado de pétalos de rosa y almendra.
• AND, a baby corn cookout. Just because it is the time of the year when the corn plantation gives us the gift from Mother and Father Nature. So, the recipes will be a surprise.

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Now, indulge yourself with this enticing, exotic recipe to prepare  "Grilled Baby Octopus."

But first...lets share some facts on this nutritious, delicious food:

Octopuses have a relatively short life span, and some species live for as little as six months. Larger species, such as the North Pacific Giant Octopus, may live for up to five years under suitable circumstances. However, reproduction is a cause of death: males can only live for a few months after mating, and females die shortly after their eggs hatch, for they neglect to eat during the (roughly) one month period spent taking care of their unhatched eggs. (wikipedia)

....

Ingredients:

• 2 lbs. baby octopus (uncooked)
• 6 cups chicken or vegetable stock
• 1/4 cup lime juice
• 2 bay leaves, fresh or dried

Marinade:

• 1 recipe CHIMICHURRI*** sauce
• 1 cup beer, OR dried white wine (it's up to you...which one is your favorite poison?)

Directions:

1. Bring stock and lime juice to a boil, add the bay leaves and the octopus and simmer gently until it is tender (10-15 mins approximately). Drain and cool.
2. Mix the marinade ingredients and pour over the octopus. Let stand for 3 hours or overnight.
3. Heat grill until very hot and sear the octopus until crispy.


For the Chimichurri Sauce, whisk together throughly in a small bowl:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar

  Stir in:

• 1 small onion
• 1/3 cup finely chopped fresh parsley or cilantro
• 4 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh oregano (optional)
• Salt to taste
• 1/4 teaspoon ground red pepper or to taste
• 1/4 teaspoon ground black pepper or to taste

  Cover and let stand fro 2-3 hours before serving to allow the flavors to mature.
  This sauce will keep for up to 2 days (covered and refrigerated).

Un Abrazo!
M

Do not forget to Visit:

• Tasty Recipes - Chef Melissa's recipe and post index
• Blogs that Cook - A delicious, international food Blog Directory
• Paladares Unidos - Chef Melissa's Cooking blog en Español. Easy to prepare, delicious recipes!

Tags: octopus, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa

The avocado is colloquially known as the Alligator Pear, reflecting its shape and the gator skin like appearance of its skin. Avocado is derived from the Aztec work “ahuacalt”. While avocados are now grown in most tropical and subtropical countries, the major commercial producers include the United States (Florida and California), Mexico, the Dominican Republic, Brazil and Colombia.

I personally prefer the ones produced in Mexico, the US and Panama.

The avocado is a versatile performer that can take center stage or play a supporting role as a flavorful accent. The unique flavor and mouth watering creaminess marry well with ingredients from mild to wild, as well it is quite enjoyable when crafting natural skin products in your own kitchen!

Who needs and expensive trip to the spa, when you can have one of the best and freshest products, and made by you...of course!

Watch out for the food allergies! According to the World Healthiest Foods, people with latex sensitivities could react to avocados. Follows an excerpt of their report:

"Avocados contain enzymes called chitin's that can cause allergic reactions in people with latex sensitivities. Studies have shown a strong association between latex allergies and allergic reactions to avocado. The treatment of avocados with ethylene gas to induce ripening can increase the presence of these allergenic enzymes. Individuals with latex allergy should avoid eating avocados in cooked or raw form. However, if you really love avocados, some evidence suggests that cooked forms of this food may be acceptable for allergy-sensitive individuals since cooking can deactivate the enzymes that may be responsible for the cross-reaction with latex".

Free yourself from synthetic ingredients and experience the pleasure of homemade beauty products, following the following ideas:

read more »

A simple, yet effective treatment for the skin is made with Hass avocado, plain yogurt and oatmeal. Just mix al of the ingredients in the blender and process for 15 seconds or until smooth. Next, apply to the skin for 15 minutes, then wash thoroughly and enjoy your refreshed, smooth, clean and fragrant radiant skin! This mask is specially good for moisturizing and exfoliating all types of skin, removing all those nasty dead cell that make your skin look dull

The oil extracted from the seed of the avocado is used to treat and reduce wrinkles and expression lines.

Next is the recipe for "Aguacate & Coconut Butter", a delicious and aromatic pre-shampoo hair mask. It helps promote healthy hair growth, sealing the split ends.

Ingredients:

• 1  avocado, skin and seed removed, mashed
• 1  cup coconut milk, fresh when available

Directions: Combine the ingredients and apply the mixture to the hair with the help of a comb. Cover with a plastic shower cap and leave on for 20 minutes. Then wash with warm water and shampoo.

Un abrazo!

Melissa

P.S.

Let's celebrate BlogDay2006! It is going to be a fantastic event, do not miss it. The deadline: August 31, 2006. Hurry up---get ready

Do not forget to Visit:

• Tasty Recipes - Chef Melissa's recipe and post index
• Blogs that Cook - A delicious, international food Blog Directory
• Paladares Unidos - Chef Melissa's Cooking blog en Español

Tags: avocado, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa

Coffee is an elixir of the tropics that reunites cultures and people all over the world.  Whether our beans are from Colombia, Costa Rica, Brazil, Africa, Ecuador or Panamá, we all have our favorites. The inviting tradition of sharing conversation over a cup of coffee continues to prosper throughout the world: We drink it in the morning to wake up, when we are doing business, when needing a perfect excuse to meet a friend or a lover, or just an occasion to get a burst during the day.

The typical use of coffee beans in the kitchen involves a beverage infusion, where we can savor the rich aroma and flavor by itself or accented with creams, sweeteners, or liqueurs. However, what might be more unexpected is the introduction of coffee to spice rubs, marinades and salad dressings, whether as a liquid or finely ground beans.

When added to these savory recipes, coffee should be treated as a spice. Instant coffee is made from cheap robusta beans rather than superior arabica, that in addition to the manufacturing process, leaves a final product that lacks the subtle aromatic elements characteristic of the freshly ground beans. If you are creating something as such as a sauce or a vinaigrette, freshly ground coffee is better because the coffee flavour in all its complexity and aroma will dominate.

We will now share with you a marvelous and easy recipe to prepare a vinaigrette you could use for a salad (suggested ingredients: endives, watercress, romain and butter lettuce, cauliflower, broccoli and anchovies), with a side of freshly baked garlic bread. It is also delicious served as an accompaniment for grilled beef, shrimp, fresh foie or pork.

Ingredients:

• 1 teaspoon ground coffee (very fine)
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon freshly ground pepper
• 1/4 sherry wine vinegar (vinagre de jerez)
• 1/2 cup extra virgin olive oil

Directions: combine all the ingredients and store in refrigerator until ready to use.

2-3 Servings.

Un abrazo!

Melissa

P.S.

Let's celebrate BlogDay2006! It is going to be a fantastic event, do not miss it. The deadline: August 31, 2006. Hurry up---get ready

Do not forget to Visit:

• Tasty Recipes - Chef Melissa's recipe and post index
• Blogs that Cook - A delicious, international food Blog Directory
• Paladares Unidos - Chef Melissa's Cooking blog en Español

Tags: coffee, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa