CookingDiva

Please contact me regarding your prize!

1st. Place:

Post #7
La Zuccheriera, by Cannella
Location: Salamanca, Castilla y León, Spain

2nd. Place:


Post #2
Di TV e TV, by Graziella
Location: Venezia, Italy

3rd. Place:

Post #27
Tasca da Elvira, by Elvira
Location: Portugal

Congratulations also to the following top entries:

Post #5: Gluten-Free Girl, by Shauna
Post #12: Kayaksoup, by Linda
Post #32: Something in Season, by Brendon
Post #34: La Majuluta, by Marcela

We would like to give thanks to everyone who participated, and congratulations to the winners!

If you didn't participate in this event and would like to include your New Year's Dinner post in The International Gallery, post in the comment's section the link, your name and your blog's name and we will add it asap.

Hugs & Happy New Year!!!

Tags: meme, newyearsdinner, cookingdiva, chef, panama, recipes, new year dinner, recetas, food

The seedy types are the normal and these are used for their seeds, which resemble chestnuts. The seedless varieties, preferred as a food, are all mutant forms.

The fruits of seedy varieties fall when ripe and soft. They should be picked up promptly to avoid spoilage, and then removed from the pulp by hand. The seeds are used immediately or are superficially dried to hold for a few days. The most common techniques is to boil the seeds for about an hour with salt, then...after cooled they are peeled by hand. They may be eaten directly, mashed and combined with other foods, and can also be used as nuts when baking.

The fruits of seedless varieties will not fall until ripe, and in doing so mash themselves into a useless and dirty pulp! Since their useful life is short (one week aprox.), the fruits are normally harvested as needed for eating or selling fresh. They can be harvested at any stage. In fact, the male and female flower buds are often taken as a cooked vegetable.

A practical technique to cook this fruit is to cut it up into pieces, about the same size as those of boiled potatoes. They are often peeled but it is not really necessary to do so. The hard and more fibrous core is usually discarded. The pieces are baked until soft and then used just as a potato. Alternatively the partially cooked piece may be cut in slices and fried. The cooked and mashed breadfruit can be used to prepare baked goods in partial substitution for flour.

To prepare Breadfruit Flour: pound or grind dried breadfruit. Sift and repeat the process until all the flour is sifted. Store the flour in an airtight jar. It can be used instead of wheat flour in many recipes.

To dry Breadfruit: this process is usually done by the sun or in a very slow oven (50°C or 120°F). Wash mature breadfruit and cut it into pieces. Peel and core it. Slice very thinly, place on racks, and put in the sun to dry. When well dried, wrap in plastic bags or leaves so as to keep out moisture. Dried breadfruit is an excellent addition to soups and stews.

Another way of drying breadfruit is to cook it first and then mash it into paste. Dry the paste in the sun and store in airtight containers.

Now, the Yummy recipe!

Breadfruit & Crab Rolls served with Guacamole Salad

Serves 4-6

Ingredients:

• 1lb (16 oz) crab meat
• 1/2 lb (8 oz) cooked breadfruit
• 3 tablespoons olive oil
• 1/2 cup red bell peppers, chopped
• 1/2 cup yellow bell peppers, chopped
• 4 shallots, chopped
• 1 tablespoon lime or lemon peel, minced
• 2 teaspoons fresh thyme leaves
• 4 basil leaves, chopped
• 1 tablespoon lime juice
• 1 egg
• 2 tablespoons melted butter

Directions:

1. Wash and cut breadfruit into 8 slices, peel and core. Cook in boiling, salted water, just until soft. Drain the water and let cool.
2. Heat pan and sautee the shallots, peppers, thyme and basil leaves until tender. Add crab meat, and grated lime peel. Combine well and remove from stove. Season with salt and pepper to taste.
3. Mash breadfruit, then stir in the egg, lime juice and 2 tablespoons of melted butter. Form into a smooth dough and let stand 5 minutes
4. Roll dough into balls then pat out into flat circles and place a spoon full of crab mixture in the center of dough and fold in half to cover the filling. Pinch edges to seal and place in greased baking pan. Brush with little butter and BAKE in a pre-heated 350 degrees F (177 degrees C) until golden brown.
5. Remove from oven and serve on a bed of mixed salad greens and Guacamole Salad.

6. To make the guacamole salad: combine chopped tomatoes, red onion, cucumber, cilantro, little garlic and ripe avocado. Season to taste with lime juice, olive oil, salt and pepper. Serve in a tomato cup made by scooping out the meat of a tomato.

   Buen Provecho!

Tags: crab cake, breadfruit, cookingdiva, chef, panama, fruta de pan

Spero News

• 2 pounds large shrimp, cleaned, shelled
• 15 cloves garlic, peeled (add more if you want)
• 1/2 cup green bell pepper, stems and seeds removed, and chopped
• 1 cup onion, chopped
• 3 1/2 Tablespoons fresh cilantro or parsley, minced
• 1 1/2 Tablespoons freshly squeezed lime juice
• 8 Tablespoons hot melted butter or olive oil
• Salt and freshly ground black pepper to taste

Directions:

1. Place the garlic in a small sauce pot with enough water to cover them. Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes). Drain the water and refresh the garlic cloves with cold water. Allow to cool. Mince the cooked garlic.
2. Melt butter in a sautee pan, add the chopped onion and cook until translucent, then blend in the chopped bell pepper and cook for one more minute. Add the shrimp, lime juice, cilantro (or parsley), chopped cooked garlic, and cook until the shrimp is done (about 3-5 minutes) or until pink. PLEASE, Do not over cook! Rubbery shrimp is a gastronomical aberration! :(
3. Transfer the shrimp to a platter and drizzle the garlic butter over it.
   
   Serve with steamed white rice and lime wedges.

Yield: 5-6 servings

Now you will enjoy this fabulous meal with a Panamanian flare!

Abrazos,

Chef M

Tags: garlic, shrimp, cookingdiva, garlic shrimp, panama, camarones al ajillo