WOK AND ROLL’s

The day started in China Town in search of the genuine manufactured “Wuii Vitton and a Folex”; nothing better than an original knock off manufactured in China.  Several years ago you would see a person on the street with a black plastic trash bag or a brief case and you would know that the individual was the person carrying the leather goods and the watches.  Yes, the briefcase, the state of the art mother ingenuity, was the show case for the Swiss engineered and Chinese manufactured time telling machines. But we found nothing like that! We walked (my friend Eric and I) and walked! And nothing…no vendors!  As we were purchasing two bottles of water, “Voila”, we unraveled the mystery; the code; the secret hand shake or, in this case, the secret whisper!  Instead of walking up and down the streets with the black plastic bags and the brief cases, they have converted into “Canal Street 007 Agents”!  You have to pay attention, have a keen sense of hearing and it would not hurt if you could master the art of speaking fast whisper talk, on the down low Chinese!

As soon as you approach the agent and he notices that you are a potential target (yes target), he will in a spray of a bullet say “ havi, Lui, Folex, Guchee, follow me!” …So we did! Like lambs going to the slaughter house. We walked to the end of the block, turned around the corner, and like Clark Kent he picked a phone booth.  I don’t know what surprised me the most; that he was so organized and secretive or that  a phone booth actually existed on the street! I have not seen one of those in years.  Ok, back to the adventure… A young lovely Chinese señorita will walk by you and hand you several pages with photocopied images of the latest fashion accessories from Paris, Milano and New York readily available in the trunk of a car.  After reviewing the list the señorita will come back to close the deal; She walked by and said…Two hundred the purses … one fifty the watches and I said WHAT? ; Ok; just for you, One hundred the pursy and seventy five the washi; and I once again said WHAT?  As you can notice I was not even negotiating, I just did not understand her! She looked at me and said…”no can give cheaper, that final price!” I said OK, and I walked away.  With her supper agent detective voice she started devaluating the price purses and watches like the stock market on Wall Street; one hundred, ninety five, ninety, eighty five, and so on!!!  I hope she receives a stimulus package like the banking industry did. We laughed and walked away!

We crossed the street towards Ferrara to grab a pick me up in little Italy.  Nothing better than a fresh lobster tail pastry filled with cream and covered with powder sugar…” La Sfogliatella” This is life!!!  We continued our voyage up Mott Street but the aroma of the sea food and other non identifiable creatures staring at us while lying on ice at the sidewalks forced us to run away!  As soon as we arrived to Central Avenue, we started to see signs for back and foot rubs… yes we just arrived to Shangri-La!!! Now how to pick the best place?  Oops!!! A Chinese bakery… and they have dim sum, perfect timing for a pork bun, a pineapple bun or a cream bun …they melt in your mouth!  In China Town you can find the best dim sum or egg rolls in the USA.  Visiting one of these mom (Mùqin) and pop (Fùqin) restaurants is not only delicious but entertaining.  Sitting at a communal table full of strangers, with dozens of carts pushed by little old ladies trying to make you buy all sort of interesting things!!!  My favorite is the chicken feet lady; she will come by millions of times trying to push her chicken feet; you basically need to cover your dish with your body and scream out loud nooooo!!!! Chicken legs for me! She would look annoyed, but laugh and walk away.

Back to the back rubs… We walked up and down the street looking for the perfect, or not threatening, back rub specialist.  Most of the salons you would have to go down to the cellar of a building, which reminded me too much of the “Silence of the Lambs” or upstairs via a very narrow staircase which resembled either “Enter the Dragon” or “Rush Hour II”  Well I finally settled for  an open air, no view obstruction, back rub foot massage salon.  I don’t know if you hurt more before or after the massage… but it was great! 

Now, what else to do in Chinatown?  I shopped; enjoyed the culinary offerings; I had a back and foot rub; interacted with the underground, secondary market “Wuii Vitton and Folex” representatives.  I guess it is time for a Chinese haircut.  As time has gone buy I find it more exciting and challenging to get a haircut.  It is frustrating for the barber, and way too entertaining for me.  I am extremely critical with the correct trimming and placement of the hair….yes I mean hair; singular not plural…and they are completely puzzled on how to trim the three hairs I have and make them look nice! 

We finally arrived to the perfect barber shop.  Not larger than my bedroom, the front of the store is completely open to the street and they are able to fit eight barber chairs, three sinks, and six waiting chairs. Sweet … only Chinese was spoken in the shop, and no passport was required! .  Remember; not because you speak slower and louder… they still won’t be able to understand you and they are not deaf! 

I sat at the chair and observed everybody in the room through the mirrors.  It was like watching a movie and I was one of the characters.  It was fascinating; stepping for a few minutes into somebody else’s life or routine, stepping into somebody else’s reality.      We always judge or are being judged, we define the world in accordance to our own reality.  Being there at the barbershop; just being part of the group, reflecting on all of the new experiences the day had gifted me; just accepting and being accepted for who we are!  Priceless!

Curtain call was at 3:00 PM, we had purchased tickets for the matinee of “ la Cage Aux Follies” .  Kelsey Gramer, had one of the lead roles.  Tickets were $40.00 in a $150.00 location; purchased via Ticket Center, which is a discount ticket site.  The play was outstanding, the acting and direction were flawless and the message followed the theme of the day!  And as so well put by the cast members! 

I am what I am
I am my own special creation.
So come take a look,
Give me the hook or the ovation.
It's my world that I want to take a little pride in,
My world, and it's not a place I have to hide in.
Life's not worth a damn,
'Til you can say, "Hey world, I am who I am."

Puerto Chino Fried Rice

Puerto Rican style Cantonese Fried Rice

Ingredients

4 eggs

1 teaspoon soy sauce

Peanut oil/vegetable oil for frying

1/2 teaspoon Sesame oil

1 onion, chopped (about 1 cup)

3 celery stocks, chopped

3 garlic cloves, minced

4 cups of cooked rice

Diced smoked ham, 1/2 cup or more

Diced pork (lechòn), 1/2 cup or more

Diced chicken, 1/2 cup or more

Shrimp, 1/2 cup or more

Beef, 1/2 cup or more

1 ripe plantain sliced thinly and fried

Bean sprouts, 1/2 cup or more

1 teaspoon chopped chives

1/2 cup chicken stock or broth (more or less)

1/2 cup chopped green onions

2 tablespoons soy sauce

2 teaspoons of toasted sesame seeds

Options

Shrimp, Lobster, Crabmeat

Scramble the eggs with a whisk, adding one teaspoon soy sauce and two tablespoons of chicken broth. Heat one tablespoon of oil in a large frying pan, or wok rolling the oil around to coat the bottom and sides. or wok and when hot, pour the egg mixture in so that it coats the bottom. It should look like you're making a giant pancake. Lower heat to medium low and cook thoroughly, flipping once. Remove from pan and cut the egg into long thin strips.

In the same pan, sauté onion and celery in more oil on medium low heat until the onion is soft and translucent. Lower the heat to low and add the minced garlic. Continue to cook for about 1 to 2 minutes more. Don't let the garlic get brown!

Add the rice and fry for about five minutes, stirring frequently. Add some chicken broth or stock, enough to flavor the rice, but not make it soupy! Add two tablespoons of soy sauce (or to taste) and the sesame oil. Add the rest of the ingredients. Stir sparingly, and continue cooking for five minutes. Last, gently fold in the green onions and egg strips.

Toast sesame seeds and top the rice!  Enjoy

Chicharrones de Pollo -- Chicken Pieces

 INGREDIENTS

6 cloves garlic, mashed

1 medium onion, chopped

1 cup fresh lime juice

1/2 cup light rum

1 1/2 pounds boneless, skinless chicken thighs, cut in strips

Salt

Pepper

Cumin

Oregano, ground

Vegetable oil for frying

1 cup flour

2 teaspoons salt

2 teaspoons black pepper

1 egg beaten with 2 tablespoons water

1.  Make a marinade with the garlic, onion, lime juice, and rum.

2.  Arrange the chicken pieces in a shallow glass baking pan. Pour the marinade over the chicken pieces and mix them up so that all of the pieces are well coated. Cover with plastic wrap and refrigerate for about 2 to 3 hours.

3. After marinating: season the chicken pieces on the top layer by eye  with salt, pepper, cumin, and oregano.

4. TIP: Use a mortar and pestle and finely grind the oregano.

5. Heat vegetable oil in a large skillet, deep enough to cover half the thickness of the chicken at one time.

6. Mix the flour with the salt and pepper and place in a shallow pan.

7. Remove the chicken pieces from the marinade (shaking off some of the excess marinade), dip each piece in the egg wash, and dredge in the seasoned flour mixture. (As you work down a layer, re-season the newly exposed layer with more salt, pepper, oregano, and cumin.)

8. Fry the chicken pieces, in small batches—don’t crowd the pan—until all sides are golden brown and the chicken is completely cooked through.

9. Serve with rice or another side dish.

 Serves:  4

NOT ALL BREAD IS CREATED EQUAL

It would be around 7:30 in the morning on every Saturday in Puerto Nuevo, Puerto Rico when my father and I would conduct our so necessary shopping excursions.  This was a well planned day. It had to be perfect timing; we had to know what type of bread we were going to purchase  so we could determine at what time it would be coming out of the oven.  We would have to choose from the closest bakery to the farthest and the type of bread desired that morning: “Pan de Agua”, “Pan Sobao or Pan de Manteca”, “Pan de anon or de Tetitas”, “Pan Dulce”, “Pan de Mallorca”, “Pan de Huevo”, or “Pan Artesanal”. After that, we would determine how many bakeries we would have to visit in order to buy the correct bread or pastries: EL CRUCERO, El Arte Europeo, La Escarduna, Pepin, La Ceiba, La Fancais, Los Cidrines, La Lucerna, La Gran Via, La Bombonera, or El Antiguo Bilbao.

      Just sitting in the Station wagon imagining the hot steamy bread that you could barely hold in your hands…… MMMMMM heaven…  How the butter gently…so gently melts, glistering, shining like a ray of sun,  not only covering the bread but also covering your hands; your face your t-shirt and oops… the seat of the car…. “Time to wake up and not make a mess” .  This is not just buying bread; there is a science to it.  As I stated before, “Not all bread is created equal”.  The questions of the day was what type of bread we wanted to buy; for example “Pan de Agua” (Water bread) was more like a good French baguette- it has a nice crust with a soft pillow like center.  You just had to remove one of the ends and so gently like a hamster start to eat the center without Dad noticing.  You would start pulling the beautiful clouds of bread with your finger until you reached the other side.  A masterfully hollowed out baguette; almost like a gigantic straw, a bazooka or a telescope from a pirate’s ship.  “Pan Sobao or Pan de Manteca”  is a bread so soft with a delicate crust.  It is edible from tip to tip and it has a survival span of two minutes; yes in about two minutes we were able to finish a pound of bread.  “Pan de anon or de Tetitas” this bread is a very complicated bread; mounds of small rolls all connected and baked.  It was imposible to hold without tearing out one of those rolls and eating it, and then you would have to tear off another one in order to even out the bread, and so forth.  First, this bread was mostly available in the town of Bayamon and it was sold by street vendors (Chicharoneros) who also sold the “Pan Dulce” sweet bread.  And to give it a weird twist they would also sell “Chicharon” pork cracklings; equivalent to morning bacon, it was salty, crunchy, did I say salty…not sure… and delicious.  Going to La Ceiba Bakery was a different story, you could find all of the other types of breads but the “Pan de Huevo” (Egg bread) or “Pan Artesanal” (artisan bread) was superb.  This was also the Castle of pastries “Quesitos”, Pastelillos de carne, Chorizo, jamon, pavo (cream cheese, beef, sausage, ham, turkey) ….and the selections never end.  Beautiful puff pastry filled with awesomeness.  Now the King of Morning breakfast breads… “Pan de Mallorca”. The best came from La Bombonera in Old San Juan or Pepin in the “Avenida Central” (central avenue).  Mallorcas, as I grew up calling them (in Mallorca Spain it is called “Ensaimada” and we call it bread from Mallorca), are a sweet, coiled enriched bread (similar to a brioche) that is served dusted with copious amounts of powdered sugar. The breads are best freshly baked and toasted with lots of butter, or (my favorite) filled with thick slices of baked ham or jamòn serrano and cheese. In Puerto Rican cafes and bakeries (and now you can find a strange version at Starbucks in the USA), the counter person will probably assume you don't want powdered sugar on your sandwich, but I urge you to insist that they give it to you. The combination of salty ham and sweet bread is sublime. Even better, have them press the sandwich for you before dusting with sugar.

      The most memorable way of buying bread was from the street vendor that would come around our neighborhood riding his bicycle.  He would have a big metal box attached to the back of his deluxe machine in which he would keep the hot piping bread.    He would heat bricks in the oven and place them in the bottom portion of the box in order to impart heat throughout the box; this way, keeping the bread hot and fresh for the clients.  You could hear as he was approaching a very catchy song that would say “ que pan … traigo el pan caliente…que pan … el que no lo coma se arrepiente … que pan…(the bread… I have hot bread …the bread .. If you don’t taste it you will be sorry … the bread…). No matter where you are from in this great big marble we call earth, bread in some form is the everyday staple you will find on the table from rich to poor it is one thing we have in common.  There is nothing better than to break bread with family and friends!

PAN DE AGUA

Prep Time: 2 hours, 30 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 65 minutes

Ingredients:

·         1 pack active dry yeast

·         1 tablespoon sugar

·         2 cups warm water

·         1 tablespoon salt

·         5 cups all purpose flour

·         Cornmeal or flour for dusting the baking board

·         2 egg whites

·         2 tablespoons of water

Preparation:

1.    In a large mixing bowl, mix together the yeast, sugar, and warm water.

2.    Cover the mixture and let stand for about twenty minutes. The yeast should form a foam on    the top.

3.    In a separate large mixing bowl, mix together the salt and flour.

4.    Mix the flour and yeast mixtures together a little bit at a time by adding the flour to the yeast one cup at a time.

5.    As you add the flour, the dough will start to form. When all the flour is added, knead the           dough for about 10 to 15 minutes until it is elastic and no longer sticky.

6.    Grease a big bowl. You can use the one you mixed the yeast or dough in.

7.    Place the ball of kneaded dough into the bowl, cover, and let rise for 1 1/2 to 2 hours. The       dough should double in size.

8.    When the dough is ready, flour a work area. Place the dough on it and separate into two equal             portions.

9.    Knead the dough portions into two separate long loaves, about 12 to 14 inches.

10.  Using a large baking board or cookie sheet that will hold both loaves of bread, sprinkle some   cornmeal or flour. Cornmeal works better, but flour will do.

11.  Place the loaves on the board and using a sharp knife place 3 to 4 slashes along the top of the            loaves.

12.  In a bowl, mix together the egg whites and water. Brush the mixture on top of the loaves of    bread.

13.  Place the loaves on the center rack of a cold oven then place a shallow baking pan on the rack             below the loaves. Fill the shallow pan with 1 cup boiling water.

14.  Wait 10 minutes and then turn the oven on to 400 degrees and let bake for 35 minutes. The   internal temperature of the loaves should be 200 degrees. The loaves should be golden and a             little crusty.

15.  Serve warm.

Tip: This bread is made without fat, so it is best if consumed on the day it is baked. It will get stale rather quickly. If you wish to save the second loaf until the next day, be sure to cover it so that it will not dry out and re-warm it in the microwave for a few seconds.

Serves: Makes two loaves of Puerto Rican water bread.

PAN DE MANTECA-O-SOBAO
5 lbs. flour
1 1/2 oz. salt
3/4 cup sugar
1/2 cup shortening
2 liters water
1/2 oz. dry yeast

Directions
Preheat oven on 340º F to 350º F.

Mix water, sugar, salt and shortening for 2 or 3 minutes.

In a heavy-duty mixer, add flour and yeast and knead the dough for 15 minutes.

Divide the dough in 5 equal portions and shape them into loaves.
Place loaves on baking sheets and allow rising until they are doubled.
Bake until golden.

Tips
The loaves are done when you tap them and it makes a hollow sound.

Pan de Mallorca

Ingredients

6 tablespoons (3/4 stick) butter
1 package active dry yeast
1/4 cup lukewarm water
1/4 cup sugar
3/4 teaspoon salt
3 egg yolks
1/2 cup milk
2-1/2 to 3 cups all-purpose flour
flour for dusting work surface
butter to grease bowl and pan
confectioners' sugar for dusting

Procedure

1. Melt the butter and let it cool slightly. In a large bowl, dissolve the yeast in the water. Add the sugar, salt, egg yolks, milk, 4 tablespoons of the cooled butter, and 2-1/2 cups of the flour. Mix well.
2. Lightly flour a work surface. Turn out the dough and knead for 5 minutes. Add enough of the remaining flour so that the dough is not sticky.
3. Grease a bowl with butter. Pur the dough in it and cover with plastic wrap. Let the dough rise in a warm place for 45 minutes.
4. Grease a 9-inch square baking pan. Set aside. Punch the dough down. Knead it on a lightly floured surface into a rectangle about 18x9 inches. Brush with the remaining melted butter. Roll up the dough from one short end and cut it into 9 slices; trim the ends to make them neat. Arrange the slices in the baking pan. Cover and let rise for 40 minutes.
5. Preheat the oven to 375 F. Bake the rolls for 30 minutes, or until lightly browned. Let the rolls cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners' sugar.

YUCA (CASAVE) CHEESE BREAD

Quick, Easy, Delicious Yuca bread
3 eggs
1 pound yuca flour (Goya)
1 cup milk
¼ cup oil
½ teaspoon salt
1 cup Parmesan cheese, grated
Preheat oven to 350 degrees F
In a medium bowl beat eggs slightly, Beat in flour, milk, oil, salt, and cheese until just smooth; being careful not to overbeat.

Form 2-3 tablespoons of the batter at a time into balls with greased hands and set on a lightly greased baking sheet. Bake until puffed and golden brown, 20-25 minutes. Serve hot.

* Hint . . . to make equal size balls, purchase a 2 oz. scooper and use as a measure. Buy a stainless steel scooper with easy squeeze mechanisms let you scoop everything from melon balls to cookie dough, mashed potatoes, and ice cream too. These are available at fine department stores that have nice kitchen gadget sections or online

Have you seen my Pancho?

Every time we would go to visit my parental grandparents in “Corozal” (town in the center of Puerto Rico) it would promise to be an adventure you would never forget… The family was gathering for a Sunday party; all of my aunts, uncles, cousins and friends were there to celebrate….I guess that it was Sunday? There was no particular reason and no matter how many family members or cousins were present I would only hang out with my cousin Aileen and my sister Zonia. Aileen was my first friend or to say it better, my only friend. We were almost the same age and we knew each other’s tricks and mischieves!

Now back to the party! The adults would gather, dance and prepare the food, while the children would play and run around the farm. I remember as if it was yesterday; my aunts saying “fue el pequeño de Gabriel y la de Fermin” (it was the small one from Gabriel and Fermin’s daughter) yep everything was always blamed on us and we did not even had proper names or they just did not care to use them!

I remember going with Zonia and Aileen to the food table; obviously cutting in front of the line….and what - no hot dogs?, no hamburgers?... no food! They had rice, beans, salad, bread and… what on earth was in the big pot??? I was trying to ask my aunt while at the same time I was trying to dodge and get away from the lady that would always pinch my cheeks and kiss me…ughhhh!!! (you always had to wrestle away from her!) What was in the big pot? My aunt replied… “Chivo” I responded WHAT? Chi who? She once again looked at me and said “Fricassee de cabrito” muy rico! Once again, and frustrated, I said “What? And my stalker, …yes the kissing machine said Bobby; “Cabrito means baby Goat”. And pleased with the answer I said ‘fuchi’ no food for me today.

Suddenly we looked at each other and started to run towards the side of the house….. and in horror we shouted “No!!! They are having my Pancho for dinner!” My pet goat that was being taken care of by my grandfather is now the center of this grand festivity. They were eating my Pancho! From that point on we gave everybody the eye of shame. We placed into full execution the fake tears and sobbing and we so gently lifted our little delicate finger and pointed to the guest and reminded them that they were eating my panchos beautiful legs…A party at grandpas was never the same!

Sorry no goat recipes…but I will share a killer “chicken fricassee”

Gabo
Puerto Rico (foodie)

FRICASE' DE POLLO (Chicken Fricassee) Puerto Rico

2 cloves garlic, crushed
1 tsp. oregano
Salt, freshly ground pepper
1 tbsp. red wine vinegar
2 tbsp. achiote oil
3 1/2 lb. chicken, cut into serving pieces
4 oz. ham, coarsely chopped
Bay leaf
1 onion, thinly sliced
1 fresh hot pepper, left whole
1 c. tomatoes, peeled, seeded and chopped
2 c. chicken stock
1 lb. potatoes, peeled and sliced
1/2 c. pitted green olives, sliced
1 tbsp. capers
2 pimientos, coarsely chopped
½ cup dry white wine
¼ cup brandy

Mix together the garlic, oregano, salt to taste, a generous amount of pepper, the vinegar and achiote oil and rub into the chicken parts. Place in a covered bowl and refrigerate for about 4 hours.

At the end of that time, transfer the chicken and marinade to a heavy casserole and add the ham, bay leaf, onion, hot pepper, tomatoes and chicken stock. Add the wine and brandy. Cover and simmer gently for 1/2 hour.

Add the potatoes and continue cooking until chicken and potatoes are both done, about 15 to 20 minutes. Remove and discard the hot pepper and bay leaf. Add the olives, capers and pimientos and cook for a few minutes to heat through. Serves 6.

ACEITE DE ACHIOTE OIL:

1 c. vegetable oil
1/2 c. annatto seeds

Heat the oil in a small saucepan. Add the seeds and cook over low heat for about 5 minutes, stirring occasionally until a rich orange color is obtained. Cool, strain and store the oil in a covered jar in the refrigerator. Use as directed. Keeps about one month. Makes about one cup.

The day I escaped the draft

My father was the president of the parent teacher association of my elementary school. The group would meet at school once a month on a Thursday evening. But… today was Sunday and it was 1:00 PM in the afternoon! Mom asked me to get dressed because my sister Zonia and I were going with Dad. It was fine with me; while dad attended the meeting I would play at the school yard. I was nine years old at this time and my friend Tony lived with his grandparent’s right across the school, so it would be a fun time!

As we approach the school, I noticed that the grounds were full of kids, parents, men dressed in uniforms and boat loads of Police cars. As soon as we entered the gates, the kids would go to one side and the parents would go to the other. Every kid would stand in line; he would receive a nametag, check his name off of a roll call and would receive a paper bag with stuff in it. As soon as I reached my seat I opened my paper bag to find: a T-shirt, a candy bar, brochures and a badge that said ”Liga Atletica Policiaca” or Police Athletic League in English. We were being drafted! NOOOOOO!!!!! I was too young to go to war! I don’t believe that they have pizza or Peanut butter and jelly sandwiches in Vietnam - what to do!

We spent the afternoon listening to speakers and being brain washed on how we were having fun! Just like they brain wash the children in communist countries, those religious sects that make you drink a funny kool- aid, or the school teachers that telepathically make you do your home work against your will. No, they were much more clever; they gave us lasagna and fritters and brought us to our knees, How can a child resist such a torture?

After a long day, my sister and my father and I returned home to find my mother all excited with the new adventures and she had the pleasure to let us know that we would be attending the meetings twice a month. Panic…No… a onetime affair was ok but twice a month never! I kindly proceeded to give my mom the badge that came in the bag and reminded her that if she was planning to attend the meetings she would need a badge because I would not need it. I quit!

I did not need the Police Athletic League to help me bond with friends; I already had my bonding routine. Every Thursday after school, I would go grocery shopping with mom and dad, and I was able to select all sorts of interesting things! The stranger the bottle or can, the more inclined I would be in buying it. This is the life of a real foodie, reading the labels and learning through the epicurean extravaganzas of the world. Dad and I enjoyed buying new items, but mom said that we spent too much money on funny food. Dad once bought (on sale) like 15 cans of a strange sardine; I believe they are still in the cabinet!

I remember, the following Sunday that the Police Athletic League was scheduled, my mom asked if we were going to the meeting and with a smile we said…”we pass”… My mom looked at my dad and said…”at least go outside with them and play basketball” We looked at each other and laughed…..Like that would ever happen….

Receta Ripe Plantains Lasagna/Pastelon de amarillos

Ingredientes:

2 tbsp olive oil
3 garlic cloves
1/2 cup olives
2 green bell peppers, chopped
1/2 medium onion, chopped
3 bay leaves
2 tbsp cooking wine
1/2 lb lean ground meat
1/3 cup raisins
6 ripe plantains (amarillos)
2 tbsp olive oil
3 tbsp melted butter
3 beatten eggs
1 tbsp grated parmesan cheese

Procedimiento:

Pour the olive oil in a medium saucepan and heat over medium heat. Add ingredients included in A and saute for about five minutes.
Stir the ground meat into the ingredients already in the saucepan. Cook for about ten minutes. Add the raisins. Continue to cook for another ten minutes or until the meat is cooked but not dry. You may want to remove the bay leaves at this time.
Slice the plantains lengthwise. Use a separate saucepan to fry the plantain slices over medium heat in two tablespoonfuls of olive oil. Remove from the saucepan. Wipe excess oil with paper napkings.
Use a deep square baking pan. Grease thoroughly with about half of the melted butter. Cover the bottom of the pan with a row of plantains. Add enough of the cooked meat to make a layer, following the style for preparing lasagna. Alternate rows of plantains and meat until both are used up.
Pour the remaining melted butter and the beatten eggs over the pie. Sprinkle with the parmesan cheese.

Bake at 350 degrees for about twenty minutes.

enjoy!!!

Gabo,
Puerto Rico (foodie)

And I am not coming down!

Even the most skilled negotiator would have reached a road block during the Saturday morning negotiations. Miriam was trained by the best and had all the treats in her pocket! She had conducted all the necessary research and risk analysis in order to have a successful negotiation. Miriam even had a second chair prepared to play the good cop /bad cop routine. A re-enactment would have been something like this:

Miriam: Bobby we need to go
Bobby: NO!
Miriam: Dad said so
Bobby: NO!
Zonia (second Chair): Bobby it will be OK
Bobby: No! It’s my hair
Miriam: I have to take you to the barber
Bobby: I am not coming down!
Zonia: Come down from that light post now! Or I am going to tell Daddy.

Dad gave Miriam the task of taking me to the barber shop every other Saturday and Miriam needed to carry on with this delicate task. It is common knowledge that during negotiations you need to establish Goals: what do you want to get out of the negotiation? What do you think the other person wants? Or Trades: What do you and the other person have that you can trade? What do you each have that the other wants? What are you each comfortable with giving away? Alternatives: If you don’t reach agreement with the other person, what alternatives do you have? Are these good or bad? How much does it matter if you do not reach agreement? Does failure to reach an agreement cut you out of future opportunities? And what alternatives might the other person have? Power: Who has what power in the relationship? Who controls resources? Who stands to lose the most if agreement isn’t reached? What power does the other person have to deliver what you hope for? Well!!! We all understood the goals; we knew what was the expected trades; I was not going to walk to the barber and a pony ride was expected, there was no alternatives- I needed a haircut and the only supreme power was DAD!.

After many years I came to realize that this complete exercise of not wanting to go to the barber was just an excuse to be closer to my sisters. The price of the hair cut was $1.50; the price of the two candy pieces .04 cents, but to be able to hug your big sister while she carried you on her back; Priceless!

Once I was released from the torture chair and I was dusted off with a gigantic brush and powder like an old sculpture at a museum … I would receive the final pay off...My second piece of candy (by the way I would only accept red, orange, or purple flavors) and off I would go; rushing like a rabbit in an open field!!!!! Running through the Airfield, spinning like helicopters, rolling down the hills or just laying on the grass looking at the sky; watching the clouds go by!

After a long race home we would find that Dad had brought a four layer, coconut covered, white frosting cake with a maraschino cherry on top and thin, crispy, foot long, kosher hotdogs, potato pancakes or knishes from Manhattan!!! “MMMM ode to the potato!” We would sit in front of the TV, snuggled under a blanket; enjoyed the food Dad brought and built up the energies for the next haircut day extravaganza!

Potato Pancakes (Latkes) with a Puerto Rican Twist

Ingredients
• 4 large potatoes
• 1 yellow onion
• ½ green pepper
• 1/2 Roasted red Pepper
• 1 clove minced garlic
• ¼ cup Olives
• 1 egg, beaten
• 1 teaspoon salt
• Pinch of red pepper flakes/ to taste
• 2 tablespoons all-purpose flour
• ground black pepper to taste
• 2 cups vegetable oil for frying

Directions

1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
2. Chop olives, red and green peppers
3. Mix in egg, peppers, olives, salt, garlic, pepper flakes and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
4. Turn oven to low, about 200 degrees F (95 degrees C).
5. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Potato Knishes a la San Juan

Ingredients
Potato Filling
• 5 pounds baking potatoes, peeled and cubed
• 1/2 cup vegetable oil
• 2 large onions, chopped
• salt and pepper to taste

Picadillo Filling

1 lb. lean ground beef
¼ cup sofrito
½ cup diced onions
½ cup diced bell pepper (green and yellow or red)
½ cup chopped cilantro
2 recao (cilantro) leaves
¼ cup sliced olives
¼ cup white raisins
1 tbsp. capers
salt and pepper to taste
4 oz tomato sauce

Brown the ground beef, discard the grease, add the sofrito, onions, peppers, cilantro, and recao cook until the meat is done. Add the olives, capers, salt and pepper, and tomato sauce. Cook another 5 minutes or so to cook down any extra liquids. That's it.

In Puerto Rico picadillo is used for stuffing, which needs to be moist but not runny, so not a lot of tomato sauce is used.

SOFRITO

2 green peppers, seeded
4 onions cut into chunks
3 heads of garlic, peeled
12 sweet pepper, seeded
25 leaves of fresh cilantro
25 sheets of l recao (Culantro)
¼ cup oil
How to make it

• Mix all ingredients- cut into large pieces in a food processor.
• Process until the desired consistency.
• Add salt and oil and mix well.
• Then pour the mixture into a container with lid and store in refrigerator.
• Use it to spice up their favorite foods.

Pastry Dough

• 2 eggs
• 1/2 cup vegetable oil
• 1 cup warm water
• 1 teaspoon salt
• 5 cups all-purpose flour, or as needed

Directions

1. Place potatoes into a pot with enough water to cover them. Bring to a boil, and cook for 5 to 10 minutes, or until tender. Drain and set aside if onions are not yet ready.
2. While the potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Mix the onions and their oil into the potatoes, and mash until smooth. Season with salt and pepper, and set aside while you make the dough.
3. In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until the dough is stiff enough to remove from the bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough.
4. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
5. Cut off a piece of dough about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along one of the long sides. Repeat the process with a light coat of the Picadillo, pressing it on the potato mixture. Roll the dough around the filling towards the exposed strip, and gently press to seal. If you've done this step correctly, the dough will be shaped like a snake filled with potato filling. Repeat the process with remaining dough and filling.
6. Place the potato filled rolls onto the prepared cookie sheet, and cut into 1 inch pieces using a pizza cutter.
7. Bake for 30 to 45 minutes in the preheated oven, until nicely browned.

Cilantro Aioli

Ingredients:

• 1 egg
• 1 cup of sunflower oil (or canola oil)
• 1 garlic clove
• 2 tablespoons chopped white onion
• ½ bunch of cilantro
• ½ teaspoon of cumin
• ½ teaspoon of salt
• 2 tablespoons fresh lime juice

Preparation:

• Blend the egg, ½ cup of the oil, the whole garlic clove, the chopped onion, the cilantro, the cumin and the salt until all the ingredients are well blended.
• Continue blending while adding the remaining ½ cup of oil and lime juice.
• Taste, add salt if necessary.

Alternative – if you don’t want to use raw eggs or are in a hurry, you can use regular store bought mayonnaise, mince the cilantro, onion and garlic, combine with the cumin, salt and lime juice and mix together.

Gabo

Puerto Rico
Buen Provecho

On our way to Bethlehem

Back in the early 1960’s to be more exact 1964, (I was only 4 years old and still have vivid memories) my family was making the annual pilgrimage to Bethlehem……….. Pennsylvania in this case…. When I say my family; I mean my Mom, Dad, me, four sisters, Tio Fermin, Titi Millin (Tio and Titi means Uncle and Auntie), Aileen, Debbie and our Cousin Cuqui. Yes, Twelve passengers in a dusty blue and chrome (plus suitcases and food for the travel!), Ford Deluxe Station Wagon! A state of the art masterpiece, a modern day American ingenuity, with full size sofas serving as seats and no seat belts keeping you restricted. It was like a jetsetter limousine! Every year we would travel to visit my father’s Cousins Carmen, Ismail and children Ida Maria “Pebbles” and Junior. Yes, you are counting alright - it adds up to 16 creature’s cohabitating under the same roof. And we are not taking into account the other cousins and family that lived in the area that will come over for dinner. Now can you understand, with all the food being cooked, why I had to become a “Foodie”

I digress, back to my story! There we were all seven children bouncing and playing while dad was the captain of that vessel. Cuqui would try to keep order in the back of the wagon or as I would call it “economy section”, Tio Fermin was in charge of the middle section of the wagon “Business class” and Mom and Titi Millin (with perfectly matching outfits) traveled in front of the wagon “first class”. While Mom spoke with Titi Millin, Dad tried to carry a conversation with Tio Fermin; meanwhile Miriam, Vivian and Wanda would sing “ I'm Henry the Eighth I am, Henry the Eighth I am, I am…” Debby would delight us with one of her original compositions, a masterful solo performance that would go something like this… “My husband is a millionaire…My Husband is King Kong… My husband has an airplane… and so on! Aileen, Zonia and I were in charge of playing punch buggy and making funny faces to the other cars passing buy!

After a 2.5 hour drive of songs, laughs, screams and sobbing we would arrive to “La Familia”, but before exiting the car, the famous arrival ceremony would begin! Mother and Titi would start praying and blessing the car starting in First class and ending at economy. By the way, it’s the same ceremony they would officiate before departure!!!

Being with the “familia” is the best gift a child could receive. Knowing that you are loved, that you are important and that you are a vital piece of the puzzle, an integral part of that grand scheme. Knowing that no matter what happens they will always have your back; and that the love offered is unconditional. You can laugh, cry, get angry and even disagree with each other; but the love will always be there -this type of love is forever!

Gabriel, Bobby, Gabo, Gabe, Oky, Gabesio, Gabito, Gaby Etc.

Puerto Rico

Pigeon Pea Soup

Ingredients

4 ounce lean salt pork dice
1 cup chopped spanish onions
1 tsp. chopped garlic
1 large tomato, peeled chopped
1 to 2 Leaves of cilantro
1 bay leaf
1/2 tsp crumble died oregano
a pinch of saffron
6 to 10 green spanish coctail olives
1 teaspoon of capers
1 med green pepper finely chopped
4 ounces lean cooked ham cut into dice cubes
1 pound of calabaza (pumpkin) cut into cubes
1 quarts chicken stock
salt and pepper to taste

Procedure

Fry the salted pork in skilletover moderate heat until crisp. Add the onion and garlic, cook until soft and transparent, pour all into a 4-quarts cassarole. Add 1 quarts of chinkenstock .*(optional add 1 cup of rice at this time if desired.) Add the chopped tomatoes, green peppers and ham, cook about 5 minutes. Add the pumpkin cubes, olives, caper,bay leaf, oregano, saffron, cilantro, capers and green pigeon peas ("gandules"), bring to a boil over high heat. Reduce heat to simmer, cover tightly and let simmer for 20 minutes.Season with salt and pepper to taste.

TOSTONES FRITOS (Fried green plantains)

Ingredients

• 2 cups vegetable oil for frying
• 3 plantains, peeled and sliced into 1-inch pieces
• salt to taste
• garlic powder to taste

Directions

1. Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.

2. While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

PLATANOS AND HOW TO PEEL THEM:

The wonderful thing about plátanos (plantains) is that they truly are a versatile food. As a plátano ripens, its high starch content changes to sugar. Plátanos are good at any stage; it just depends on what you want to make. Plátanos are a relative of the banana, but are bigger, less sweet and need to be cooked before they are eaten. Plátanos also keep their shape when coo ked, unlike bananas, which get mushy.

Green or "unripe" plátanos are starchy vegetables. They can be used in soups, stews, boiled and mashed. Most Puerto Rican recipes that use plátanos call for green plátanos and need to be VERY green without a hint of yellow.

The next stage of ripeness is when the skin is mostly yellow with a few black speckles. In this stage of ripeness, the plátanos has lost some of its starch and is slightly sweet. Plátanos "amarillos" are usually fried but can be boiled and baked as well. To fry them just peel, slice, and fry. In Puerto Rico both green and amarillos are served with meals as a side dish.If you need ripe plátanoss and only have green ones, they ripen at room temperature, out of direct sunlight, in a few days.

When peeling plátanos, moisten hands and rub with salt to prevent the juices from sticking to your hands.

Cut off about 1 inch from both ends as in figures 1 & 2.

Using a sharp knife, make 2 lengthwise cuts at opposite ends of the plátano (fig. 3)

Now drop them in very hot water for easier peeling. Just let them sit in the water for a few minutes or so.

While holding the plátano steady with your left hand, use your right hand to slide the tip of the knife under the skin and begin to pull it away, going from top to bottom. (fig 4).

Soak the peeled plátanos in salted water. Drain on a paper towel to use in your recipe.

In Puerto Rico we also eat green unrippened bananas - the same bananas we get at the grocery store, but still green. We boil them or fry them, and use them in many recipes. The peeling process for green bananas is the same as shown here.

Arroz Con Pollo

2 cups uncooked rice
1 lb. chicken parts (you can use chicken thighs, the dark meat has more fat and will taste better) use whole pieces.
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the liquid and the red peppers too.
1 teaspoon alcaparras
½ cup sofrito
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water

In a large caldero brown the chicken parts in the oil, 5 minutes each side.
Remove chicken from the pot and set aside. Don't put them on paper towels - we want any grease to back in the pot.
Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a couple of turns only.
Cover and continue to cook over LOW heat for another 30 - 35 minutes or until the rice is tender.

Hints . . .

Don't concern yourself with weighing the meat too much. If you are serving 5 people just use 5 - 8 pieces of meat.
Too much stirring causes the rice to become "amogollao" or sticky. Resist the temptation to stir.
It is traditional to cook the chicken with bones and all. People will just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done, for decoration.
Don't let your rice get "ahumado" or smoked from over cooking at too high temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a crockpot all day with seasonings and when you get home from work debone and use the broth to make the rice.

Coconut-pumpkin Flan

Caramel:
1 cup sugar
1/3 cup water

Mix sugar and water in saucepan, cook on high heat, stirring constantly, until sugar caramelizes. Pour immediately into a 13-by-9-by-2 inch glass baking dish swirling the caramel very carefully to coat the sides.

Custard:

1 stick (1/2cup) butter
1/3 cup all-purpose flour
1/2 cup water
1- 15oz. can cream of coconut
12 oz. evaporated milk
1 tsp. vanilla
14oz. sweetened condensed milk
6 large eggs, slightly beaten
2 tbsp rum
30 oz. canned pureed pumpkin
1/8 tsp. of salt, cinnamon, nutmeg, and ground cloves

Melt butter and cool. In a large bowl whisk together flour and water until smooth and whisk in butter.
Combine cream of coconut, evaporated milk, vanilla, condensed milk, eggs, and rum. Mix well.
Mix pumpkin with sugar add flour- mixture, salt and spices. Mix well.
Pour into prepared mold. Place mold in a pan of water (baño de María)
Bake for one hour in preheated oven (350 degrees), until toothpick inserted in middle comes out clean.
Remove from water and cool and then refrigerate for several hours.
Cut into squares. Serves 8 -12.

¡Um, sabroso!

We are all cut from the same mold!

In 1995 my sister Miriam and I traveled to London to visit our older sister Wanda a/k/a “Nanny” and family. Nanny and Nelson (my brother-in-law) have 3 children Ayla (8), Danei (10) and Tito (13). After an exhausting flight and a visit to Windsor Castle, we finally arrived to the house and sat for dinner. Tito had recently visited Scotland with a school trip and he was mesmerized with their history and the castles; he expressed his enthusiasm with a Scottish accent, all… day… looong… Every time he shared his recently acquired knowledge the girls would cover their faces and sigh! Not again…Suddenly Ayla stood up at the table and with a trembling voice and full of impatience… she shouted… “TITO… snap out of it … we are not Scottish; We are Puerto Ricans!!!!!!!!! Dead silence dominated the room for a period of time, and then the girls started giggling. Tito never spoke with the Scottish accent again.

The next day we spent walking around London. My brother-in-law was our tour guide (Sr. Speedy Tours) and Ayla, Danei and Tito provided the Historical, cultural and architectural data. While we were out of breath (most of the pictures taken are a blur of speeding figures) trying to catch up with Nelson, the kids would loudly provide the side comments; “That’s where the queen buys her bread; that is the McDonalds’ the Queen likes; that’s the grocery store were the Queen shops; look!!! I think …there she goes! The queen is entering that hat shop!; or Ayla would say...that’s a pretty building, and Danaei would reply...nunh, unh; it’s ugly. This was the best tour ever!!!! I would not have changed it for anything in the world. Our epicurean experience consisted of; chips and fish, pizza, pasties, peanut butter and jelly sandwiches and all the delicacies of a Irish restaurant…”McDonald’s”

After a long day, at sundown, we visited Piccadilly Circle and finally stopped for a slice of pizza at Leicester Square. We ordered our food and sat to enjoy a quick pick-me-up. Suddenly, we noticed that the attendant at the pizza parlour was dismissing an older gentleman, and shoo’d him away like he was dealing with a stray dog! Without hesitation, we were all up-in-arms defending the man (even the little ones; Danei was totally upset). We approached the gentleman to see how he was doing and asked him if we could treat him for dinner. Then we gave the attendant an Ocasio scolding!

Mom and dad always taught us that if somebody in need asks you for food; and if it is within our reach; never say no. They always will remind us that we are not here to judge others; nobody knows their story or what happened in their life. Dad said “life is like a rolling ball; sometimes you are on top and other times you will be on the bottom! So always help the less fortunate because you never know what the future holds” During this visit, I arrived to the conclusion that my siblings and I are cut from the same mold! And this is a trait that is passed from generation to generation. I will paraphrase something I heard some time ago…”We're born, we grow, we live, we die. If we're lucky, we have family and friends who know us and love us. Wherever we go and whatever we do, we can know that the spirit of the mother and the spirit of the father are alive in each of us. That everything good already exists within ourselves”. We are just a reflection of our parent’s souls.

When the multitude run rioting

leaving behind ashes of burned injustices,

and with the torch of the seven virtues,

the multitudes run after the seven sins,

against you and against everything unjust and inhuman,

I will be in their midst with the torch in my hand.

Julia de Burgos

Pasties Meat Pies Recipe

Ingredients:

1lb minced beef
1 large onion
2 carrots
2 potatoes
a little gravy

Directions:

Fry mince and drain excess fat, add the onion, carrots, and potatoes, all diced. Add enough gravy to just cover, simmer for 20-30 mins Make or buy short crust pastry roll out and cut into squares (the size square depends on the size pastie you like). Place some of the filling into the centre of each square using a slotted spoon so as not to get too much gravy on to the pastry, bring sides together as if forming a triangle pinch along seam, brush with a little beaten egg, and place in a pre-warmed oven (420F) for about 20 mins. Can be eaten hot or cold. Feel free to add whatever seasoning you wish.

Short-Crust Pastry

1 cup all-purpose flour
1/2 cup cold butter
3 table spoons of ice water

1. Cut butter into flour using a pastry cutter until mixture resembles tiny split peas or bread crumbs.
2. Add water and form into a ball.
3. On a lightly floured surface, roll pastry out 2-inches larger than pie plate.
4. Bake at 400°F (205°C) for 18 to 20 minutes for baked pie shell, or follow directions of recipe calling for unbaked pastry shell.

Makes one 8 or 9-inch pie crust. Recipe may be doubled.

My Top Chef Easy Bake Oven

I recently was watching a TV show and the main character was being laughed at for having an Easy bake oven when he was a child ………Panic...Shock...Memories…That’s was me!!!

I should have been around eight years old when my mother’s best friend Carmen Mangrich returned to live in Puerto Rico. I remember that the house was filled with boxes and barrels of china and stemware. To my surprise, I noticed that under a beaming ray of light in a corner of the room, still wearing its original box… not tainted… never used… and in mint condition, was an Easy Bake Oven. Carmen’s daughter Patty was the proprietor and sole owner of this Top Chef, State of the Art cooking master device. I said to myself… WOW!, I like cake; I can bake one anytime my little heart desires….I need to have one of those….. On the other hand Patty really did not care about the gastronomic world, cooking or about this fascinating baking Master Piece; she just cared about looking cool at the tennis court! “Voila” (now with a French/German accent)  I will be the proprietor of that fine machine, ha, ha, ha, ha. (End scene).

I guess I stared at the box for so long, that at the time we had to leave, Carmen placed it in our car and said...”Take that stuff; it has been hanging around for too long and Patty will never use it, have fun with it! The GODS were listening and answered my prayers!

Later that year, my sister Zonia and I decided to bake a birthday cake for my father’s birthday. We started to bake little cakes in our fabulous Easy Bake Oven… but it did not work! We had to go to the corner store to buy little pound cakes; we stacked them and frosted them with a fabulous home made icing. By the way we were out of sugar and obviously we substituted the sugar for maple syrup. By the time dad arrived home from work the cake had absorbed all of the icing and it just looked like a mound of wet cake. Dad said it was the best cake he had ever had and that his 44th birthday was the best ever!

……… During my student orientation for Junior High at the “Escuela Libre the Musica” one of the professors (Mr. Seda) addressed the group with two instruments in his hands. On the right hand he had a Trombone and on the left hand he had a Flute. He asked, “Which is a boy’s instrument and which is a girl’s instrument?” Rapidly the crowd answered; the flute is for the girls and the trombone is for the boys! To our surprise He emphatically said NO! An instrument does hot have a sex and it was not created for a particular gender. The purpose of an instrument is to inspire, motivate, create and permit your soul to soar! You will be able reach new levels and you needed to so pick the instrument that inspires you!

No matter what is your muse or talent in life; cooking, painting, dancing, decorating, auto mechanics, or spots you need to approach it with inspiration and give it your all. Since Mr. Seda’s inspiring talk, I have applied his same philosophy to every thing I do in life.

Much better than Dads Birthday cake try it!

Hummingbird Cake

The cake is very moist and when combined with the White Chocolate frosting it is fantastic!

3 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp ground cinnamon
3 large eggs
3/4 cup sunflower oil
1 1/2 teaspoon vanilla
1 8oz can crushed pineapple, un-drained
1 cup chopped pecans
1 3/4 cups bananas

Cream cheese frosting

Fresh pineapple


Mile High White Chocolate Humming Bird Cake Alternate recipe. For the days you want a short cut!

1 8 oz can crushed pineapple and juice
2 boxes White Cake Mix (dunkin hines)
3.4 vanilla instant Pudding mix
6 large eggs
2 ½ milk divided
2 cup canola oil
4 teaspoon vanilla
1 teaspoon Almond
2 tsp ground cinnamon
1 4 onz chopped White Chocolate Baking Bar Ghirardelli
2 cup chopped pecans
1 cup White sweet coconut flakes
2 cups bananas 3 medium

Cream cheese frosting

______________________________________________________________________



Step 1
Start by preheating the oven to 350 degrees. Grease and flour 4 or 9-inch round cake pans.

Step 2
Mash ripe bananas in a bowl with a fork [or puree in a blender] and coarsely chop pecans. Set aside.

Step 3
Add flour, sugar, baking soda, salt and cinnamon to a large bowl. Add the eggs and oil until dry ingredients are just moistened. Stir in the vanilla, pineapple, pecans and bananas.

Step 4
Pour batter evenly into 4 prepared round cake pans.

Step 5
Bake at 350 degrees for 34 - 36 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes, remove from pans and cool completely on wire rack lined with wax or parchment paper. Let stand for 1 hour. Tort the cakes in to 8 rounds.

Step 6
Spread cream cheese frosting [recipe in step 8] between layers and on top and sides of cake. Optional: Decorate with dried pineapple flowers. [Directions in step 9]

Step 7
Store in refrigerator.

Step 8
White chocolate Cream Cheese Frosting: 9 cups

3 cups White chocolate morsels
* 3/4 cup butter, room temperature
* 3 - 8oz cream cheese, room temperature
* 7 ½ cups powdered sugar
* 1 teaspoon vanilla
* 1/2 cup chopped pecans (sprinkle between cake layers)

Set Chocolate in a double bowl with hot water until they melt.
Beat butter and cream cheese and chocolate at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in vanilla.

Step 9
You can stop at this point and sprinkle chopped pecans on top or around the sides OR if you are real adventuresome you can make the optional pineapple flowers. I have included the directions below-