cooking instructions

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MAIN DISH

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 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 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

 Reheat the white wine sauce reduction

 Pour white wine sauce reduction

 You're done!

 Slice, serve and enjoy

 

JAMON GLASEADO/GLAZED HAM

You're done!

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 CRUTONES DE PAN DE MAIZ HECHO EN CASA & LONGANIZA DE POLLO ARTESANAL LOCAL/

HOME-MADE CORN BREAD CRUTONS STUFFING w LOCAL ARTISINAL SAUSAGE STUFFING w(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. Cut apple (suggested diced cut) 

  2. Put greens in the serving bowl.  

  3. Shake the dressing well and pour a little bit, just enough to slightly cover all greens.  Keep the rest of the dressing aside

  4. Add butternut squash, apples ands walnuts to the bowl.  

  5. Toss lightly to mix and prevent from bruising all elements.

  6. Shake the dressing well and pour overt the salad or keep for each to serve on their own

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

 

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

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).

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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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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! 

BANANA BREAD (bake)

  1. Preheat oven set to BAKE 325 degrees F.

  2. In the loaf pan provided, spray with cooking oil lightly or butter as desired

  3. Pour batter unto loaf pan

  4. Bake for 40-45 mins until cooked

  5. Remove the loaf pan from the oven and insert a toothpick or fork into the center and remove it to see if it is fully cooked.
If it is removed and the uncooked dough sticks to it, place it back into the oven.
If the toothpick is clean, leave the loaf on the counter and let it cool for a few mins before removing from loaf pan 

 

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