Pina Colada Sorbet

1 1/2 cups white sugar

1 1/2 cups water

1 (20 ounce) can canned crushed pineapple,

drained

1 (13.5 ounce) can coconut milk

1/4 cup lime juice

1.

Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.

2.

Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.

3.

Freeze in the freezer canister of an ice cream maker according to the manufacturer’s directions.

Budin (Puerto Rican Bread Pudding)

1 cup water

2 (3 inch) cinnamon sticks

15 whole cloves

1 teaspoon anise seed

2 tablespoons water

1/2 cup white sugar

1 (1 pound) loaf day-old bread

4 cups evaporated milk

4 eggs

1 1/2 cups white sugar

1 teaspoon vanilla extract

3/4 teaspoon salt

1/4 cup butter, melted

1.

Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.

2.

Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9×5 inch loaf pan. Set aside to allow the caramel to harden.

3.

Preheat an oven to 350 degrees F (175 degrees C).

4.

Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.

5.

Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.

6.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.

Carne Guisada III

1 (8 ounce) can canned tomato sauce

1/4 cup sofrito sauce

1 (.18 ounce) packet sazon seasoning

1 tablespoon adobo seasoning

1/2 teaspoon dried oregano

salt to taste

2 pounds beef stew meat

2 cups peeled, cubed potatoes

1 cup water

1.

In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.

Puerto Rican Meat Patties

3 tablespoons olive oil

1 pound ground beef

1 1/2 cups chopped fresh cilantro

1 onion, chopped

4 cloves garlic, minced

1 green bell pepper, chopped

1 (8 ounce) can tomato sauce

1 (16 ounce) package egg roll wrappers

2 quarts vegetable oil for frying

1.

In a large, heavy saute pan, heat olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft.

2.

Add meat; cook and stir until browned. Drain off excess fat. Stir in tomato sauce and cilantro. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled.

3.

Wrap 2 to 3 tablespoons of meat in an egg roll wrapper to form a triangle. Repeat with remaining ingredients.

4.

Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain.