cooking instructions

PAVO ENTERO SIN COCINAR / WHOLE TURKEY - UNCOOKED (cook) 

1.    Preheat oven set to BAKE to 350° F.

2.    Roast uncovered 2 ½ to 3 hrs
3.    Carefully turn the turkey BREAST SIDE UP, baste the top with the juices on the pan and continue roasting for ½ to 1 hour until the internal temperature of the breast reaches 165° F

4.    Take out from the oven and allow to rest for :30 mins before carving to allow the juices to be reabsorbed by the fibers of the meat

PAVO ENTERO COCIDO / WHOLE TURKEY - COOKED

You're done! 

Serve and enjoy

PECHUGA DE PAVO CON HUESO SIN COCINAR / ROASTED TURKEY BREAST - UNCOOKED (cook)

1.    Preheat oven set to BAKE to 350° F.

2.    Roast uncovered for 2 hrs until the internal temperature of the breast reaches 165° F

3.    Take out from the oven and allow to rest for :20 mins before carving to allow the juices to be reabsorbed by the fibers of the meat

 

 

PECHUGA DE PAVO CON HUESO COCIDA / ROASTED TURKEY BREAST - COOKED

You're done!

Serve and enjoy

If reheating - Set oven to BAKE to 350° F and place turkey for 10-15 mins

PECHUGA DE PAVO RELLENA SIN COCINAR / TURKEY BREAST STUFFED WITH LEEKS, CRANBERRIES, MANCHEGO CHEESE AND SERRANO BITS UNCOOKED (cook)

1.    Pre-heat oven set to BAKE at 400º 

2.    Bake in its foil paper “casing” for 35 - 45 mins

3.    Let the turkey breast rest for :20 mins before slicing

4.    Pour white wine sauce reduction   

 

PECHUGA DE PAVO RELLENA COCIDA / TURKEY BREAST STUFFED WITH LEEKS, CRANBERRIES, MANCHEGO CHEESE AND SERRANO BITS COOKED

  1.  Reheat the white wine sauce reduction

  2.  Pour white wine sauce reduction

  3.  You're done!

  4.  Slice, serve and enjoy

JAMON GLASEADO/GLAZED HAM

  1. You're done!

  2. Serve some pineapple compote and enjoy

SIDES

COMPOTA DE ARANDANOS FRESCOS/FRESH CRANBERRY COMPOTE

1.    Whew! You're done 

2.    Serve and enjoy  

FRESH VEGETABLES ROASTED WITH HERBS & AVOCADO OIL (reheat)

1.    Preheat oven set to BAKE to 350 degrees F

2.    Spread the vegetables out on a baking pan.  No need to add oil to pan. TIP for best results spread evenly

3.    Bake for 6 or 8 minutes

RELLENO DE YUCA & TOCINETA "applewood"/ YUCA STUFFING w "applewood" BACON (reheat)

  1. Preheat oven set to BAKE to 350° F.

  2. Transfer to an oven safe dish 

  3. Bake for 10-15 mins stirring every 5 mins for even distribution of heat

RELLENO DE LONGANIZA DE POLLO ARTESANAL-LOCAL & CRUTONES DE PAN DE MAIZ HECHO EN CASA / LOCAL ARTISINAL SAUSAGE STUFFING w HOME-MADE CORN BREAD CRUTONS (reheat)

  1. Preheat oven set to BAKE to 350° F.

  2. Transfer to an oven-safe baking dish 

  3. Bake for 10-15 mins stirring every 5 mins for even distribution of heat

 

ARROZ MAMPOSTEAO' CON GANDULES DEL PAIS & PLATANO RAYAO' / MAMPOSTEAO' RICE w LOCAL PIDGEON PEAS & SHREDDED GREEN PLANTAIN (reheat)

1.    Combine the rice, along with a small splash of water, in an oven-safe baking dish. 

2.    Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil

3.    Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through

ARUGULA FALL SALAD (toss & mix)

Keep refrigerated

1.  Toss to mix

2.  Shake the dressing well and pour

READY TO BAKE ITEMS

CHEESE BREAD Brazilian “Pao de queijo” Style (bake)

Keep frozen until consumption.  Take out 10 mins before cooking

1.    Preheat oven set to BAKE 350 degrees F.

2.    In a baking pan spray with cooking oil lightly or use parchment paper    

3.    Spread cheese bread allowing sufficient space between each item

4.    Bake for 10 to 15 minutes

 

CROQUETTES* (fry or air fry) * For best results fry or air fry.  However, if you are baking see below 

Keep frozen until consumption.  Do not defrost

 

TO FRY

1.    Fill a medium saucepan or a tall frying pan in oil, enough for the croquettes to submerge.

2.    Place at medium heat and let it reach a temperature of 350º F

3.    Once it reaches that temperature, fry the frozen croquettes in batches

TIP Do not overfill the pan – keep room in between croquettes

 

4.    Move with the help of two forks while frying to promote a uniform golden brown

 

TO BAKE: 

1.    Preheat oven to (BAKE) 400°F

2.    Bake for 10 to 15 minutes, rotating croquettes every 5 minutes

 

EMPANADILLAS (bake)

Keep frozen until consumption.  Do not defrost

1.    Preheat oven set to BAKE 350 degrees F.

2.    In a baking pan spray with cooking oil lightly or use parchment paper    

3.    Spread empanadillas allowing sufficient space between empanadillas

4.    Bake for 10 to 15 minutes (turnover every 5 minutes) until golden brown on top

KITS

HOME-MADE PUMPKIN PANCAKE KIT

Keep refrigerated with the exception of the caramel mix (2) DO NOT REFRIGERATE the CARAMEL MIX

For best results - warm the caramel mix in its bottle using a "bain-marie" technique.  

TIP:  use a mug filled with hot water and place the bottle inside for 20 secs.  Do not let it liquify.  

  

  1. Turn the stove to med 

  2. In a non-stick pan, place some butter and swirl it around to coat the bottom of the pan.  

  3. Have your caramel mix (2) handy

  4. Using a laddle, pour some pumpkin pancake mix (1) in the center of the pan 

  5. As soon as the first couple of bubbles appears, use the caramel mix to create a swirl starting inwards and working your way out

  6. Flip the pancake carefully when the upper part is full of "bubbles"

  7. Finish cooking the pancake.  Make sure the caramel is not overly caramelized

  8. Repeat

TIP using a paper towel, clean the pan between uses. 

TO GLAZE THE PANCAKES: Use the same "technique" demonstrated below to create a "piping bag" out of the ziplock containing the glaze (3).

 

Use a zigzag motion to cover the pancake or create your own! 

TUNA TARTAR WITH TAQUITOS DE MALANGA (toss & mix)

Keep refrigerated and serve within 24 hours

  1. Transfer tuna to a small bowl

  2. Set aside the spicy mayo and cilantro for later use

  3. Add sesame oil (1), shallots (2), sesame seeds (3) and lastly, the salt (4)

TIP salt is last ingredient because it will begin the "curing" process

TIP mix carefully so as not to "break" the tuna 

4.  Scoop with a small spoon into a malanga taquito

TIP use1oz of the tuna mixture onto each taquito

5.  Use scissors to snip a corner of the bag off the small bag containing the spicy mayo (5).

TIP The size of the cut that you make will determine the amount of spicy mayo that dispenses as you squeeze your bag. The bigger you make the hole when you cut the bag, the more mayo that will come out.  

 

6.  Lift your bag up with the opening pointing upwards so that the spicy mayo doesn't spill out.  

7.  Hold the bag over your taquito and squeeze the bag slowly to spread a line over tuna.

8.  Sprinkle cilantro leaf (6)​

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