Gallitos- Costa Rican Breakfast Tacos

Ingredients:

2½ tablespoons canola or vegetable oil

12 ounces (about 2 medium) Yukon Gold potatoes, diced into ¼-inch cubes

sea salt

16 small flour or corn tortillas

16 ounces (1 medium) butternut squash, peeled and diced into ¼-inch cubes

12 ounces Mexican chorizo

4 eggs

1/4 teaspoon Santa Rosa Fajita Seasoning

2 tablespoons milk

1 teaspoon chopped cilantro

* Optional* Serve with Pico de Gallo salsa, and fresh Avocado

 

Steps:

1. Preheat oven to 250F.

2. Wrap tortillas in foil and place in warm oven.

3. Heat 1 tablespoon oil in large sauté pan over medium heat. Add potatoes and season with sea salt while stirring until the potatoes are evenly coated with oil. Cover the pan and cook, stirring occasionally, until potatoes are browned and tender, about 20 minutes.

4. Meanwhile, in a medium sauté pan, cook chorizo over medium heat until evenly browned. Cover, and reserve warm.

5. In a large sauté pan, heat 1 tablespoon oil over medium heat. Add squash, ½ teaspoon sea salt, and Santa Rosa Fajita Seasoning and sauté, uncovered, until browned and tender, about 20 minutes. Add squash to potatoes, garnish with chopped cilantro.

6. Meanwhile, heat remaining ½ tablespoon oil in small sauté pan over medium heat. Crack eggs into a medium bowl. Add ¼ teaspoon salt, pinch black pepper, and milk. Whisk until evenly combined. Pour the egg mixture into the pan and reduce the heat to medium-low. Gently lift and stir the eggs until they are cooked, and no liquid remains. Pour eggs into serving bowl.

7. Serve tortillas, potatoes, squash, chorizo, eggs and pico de gallo separately, allowing each person to build their tacos as they desire.

Ranch Style Beans

Ranch Style Beans

Many of our blog posts mention Southern Style Barbecue, and the fact that our very first blend was Tybee Island Southern
Barbecue Rub we like to feature it’s uses, however we thought today  would be a good idea to mention our friends out West also have a love of Barbecue.  While the deep South is focused on Pork, our friends out West would go nuts if we didn’t mention Brisket, Mesquite, and just
as important to Great Texas Style Barbecue….Ranch Style Beans! These beauties are difficult to find in most other parts of the country so we thought we would share a recipe to provide them all with a little taste of home. They also work great with a couple of thick cut Ribeye steaks  so break out  your Santa Cruz Island Steak Seasoning, and have a great Weekend!

 
 
Ingredients:

1 pound dried pinto beans

6 Ancho chiles, stems and seeds removed

6 cloves of garlic, minced

1 onion, diced

1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)

1 teaspoon brown sugar

1 teaspoon apple cider vinegar

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon oregano

1 cup of water

6 cups of beef broth

3 each jalapenos, chopped * optional*

Salt and black pepper to taste

Steps:

Soak the beans covered in water—either overnight or the quick soak method in
which you place the beans in a pot, cover with water, bring to a boil, cover
and remove from heat and let sit for one hour.

Drain the soaked beans.

In a large pot, or skillet over medium high heat, cook the ancho chilies on
each side for a couple of minutes (or until they start to pop), turn off the
heat and fill the skillet with warm water. Let them sit until soft and
rehydrated, which should happen after half an hour or so.

In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and
cook the onions until golden. Add the garlic and cook for another minute.

 

Place the cooked onions and garlic in a blender and add the
tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and
hydrated ancho chiles. Puree until smooth.

Add the pinto beans and beef broth to the pot and stir in the chile puree. On
high, bring the pot to a boil and then cover; turn the heat down to low and simmer
for two and a half hours, stirring occasionally.

After the beans have cooked for 2-2.5 hours
check for tenderness (The cooking time can be as short as two and a half hours
and as long as four hours). When you’re satisfied that the beans are done, you
can add chopped Jalapenos to increase heat, or just finish with salt and pepper
to taste.

Carrot Cake Cookies

Makes
4-6 servings

Ingredients:

1 1/8 cups all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

4 ounces(1stick) unsalted butter, softened

1/3 cup plus 2 tablespoons packed light brown sugar

1/3 cup plus 2 tablespoons granulated sugar

1 large egg

½ teaspoon vanilla extract

1 cup coarsely grated carrots (2 medium)

1 cup walnuts, slightly broken

1/3 cup raisins

FILLING

1 cup cream cheese

1 tbsp honey

 

Steps:

1.Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

2.Butter 2 baking sheets, and set aside.

3.Mix together flour, cinnamon, baking soda, and salt in a bowl.

4.Beat together butter, sugars, egg, and vanilla in another bowl until pale and
fluffy.

5.Mix in carrots, nuts, and raisins; then add flour mixture to this and beat until just combined.

6.Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are
lightly browned and springy to the touch, 12 to 16 minutes total.

7.Cool cookies on sheets for 1 minute, then transfer cookies to racks to cool completely.

8.While cookies are baking, blend cream cheese and honey in a food processor until smooth.

9.Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Cinnamon Rolls with Cream Cheese Frosting

Ingredients:

3/4 cup whole milk

1/4 cup margarine, softened

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup granulated sugar

1/2 teaspoon salt

1/4 teaspoon ground cardamom

1/4 cup water

1 egg

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/2 cup margarine, softened

1/2 cup raisins (optional)

Steps:

1. Heat the milk in a small saucepan until it bubbles,
   then remove from heat. Mix in margarine; stir until melted. Let cool until
   lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast,
   sugar, cardamom and salt; mix well. Add water, egg and the milk mixture;
   beat well. Add the remaining flour, 1/2 cup at a time, stirring well after
   each addition. When the dough has just pulled together, turn it out onto a
   lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10
   minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon,
   softened margarine.
4. Roll out dough into a 12×9 inch rectangle. Spread dough
   with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up
   dough and pinch seam to seal. Cut into 12 equal size rolls and place cut
   side up in a lightly greased 9×13 baking pan. Cover and let rise until
   doubled, about 30 minutes. Preheat oven to 375°F.
5. Bake in the preheated oven for 20 minutes, or until
   browned. Remove from muffin cups to cool. Serve warm

Cream Cheese Frosting Recipe

Ingredients:

1/2 cup of butter (1 stick), room
temperature

8 oz cream cheese (1 package), room
temperature

2 to 3 cups of powdered sugar

1 teaspoon of vanilla extract

Steps:

1. With an electric mixer, mix the
butter and cream cheese together, about 3 minutes on medium speed until very
smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 .Add the vanilla extract and mix.
Slowly add the powdered sugar. Keep adding until you get to desired sweetness
and thickness.

Rosemary Roasted Potatoes

yield: 6 Servings

Ingredients:

1 1/4 pounds red bliss potatoes

1 fluid ounce olive oil

1 teaspoon garlic, minced

1 tablespoon rosemary leaves, minced

1 teaspoon sea salt, to taste

1/2 teaspoon white pepper, to taste

 

Steps:

1. Using a potato brush, scrub the potatoes and dry them
thoroughly. Cut the potatoes into quarters.

2. Simmer the potatoes and hot water until just soft. Drain and
reserve.

3. Combine oil, garlic, rosemary, salt and pepper in a bowl. Toss
the potatoes in this mixture until they are evenly coated.

4. Bake the potatoes in a 375° oven until they are tender, and can
easily be pierced with a fork. Serve while hot.

Twice Baked Potatoes

10 each Russet potatoes

2 ounces unsalted butter

1/2 teaspoon sea salt

1/4 teaspoon ground white pepper

1 each egg yolk

1/2 cup heavy cream

2 ounces Parmesan cheese

1 teaspoon fresh parsley, minced

 

Steps:

1. Pierce the potatoes with the kitchen for corn knife. Bake in a
425°F oven for about one hour, or until very tender and cooked through.

 

2. Remove the tops of the potatoes by slicing them lengthwise.
Scoop out the potatoes centers, and reserve.

 

3. While the potatoes centers are still hot mix with the butter,
salt, and pepper. Fold in the egg yolk, hot cream, and minced parsley.

 

4. Pipe the potato mixture back into the skins using a pastry bag
with a large star shaped tip.

 

5. Sprinkle the potatoes with Parmesan cheese. Return them to the
oven and bake at 375°F until heated thoroughly and lightly brown on the tops.

Islamorada Fish Curry

Ingredients:

1 Pound Yellowtail Snapper Filets, cubed

1 teaspoon Ground Cumin

2 Tablespoon Annatto oil

1 oz. Alice Shoals Jamaican Curry Powder

1 teaspoon Paprika

1 Onion, chopped

1 Clove Garlic, minced

1/2 Cup Green Tomato, finely chopped

½ teaspoon Sea Salt

freshly milled black pepper, to taste

1 Tablespoon Cilantro, Chopped

Steps:

1. Clean, wash, and season the fish with salt and freshly milled black pepper.
2. Add the oil to a large sauté pan and place over medium heat.
3. Add onions and garlic, and sauté, stirring often.
4. Allow onions to become golden brown, reducing heat if necessary to prevent burning.
5. Add curry powder, cumin, paprika, salt, and green tomato to the onions.
6. Then add about 2 cups water and stir well.
7. Cook until thickened (about 10 minutes). Then add fish and simmer in curry sauce for about 15-20 minutes.
8.  Garnish with chopped cilantro and serve immediately with steamed rice.

Pina Colada Biscotti Cookies

Ingredients

4 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

3 eggs

2 tablespoons rum

2 tablespoons pineapple juice

1 1/2 teaspoons coconut extract

1 cup shelled pistachio nuts

1/2 cup chopped dried pineapple

1/2 cup sweetened flaked coconut

Directions

1. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
5. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Mango Nut Bread

Ingredients:

2 cups all purpose flour, sifted

2 teaspoons baking soda

1/2 teaspoon ground cloves

1 teaspoon allspice

½ teaspoon salt

1½ cups sugar

3 eggs

½ cup vegetable oil

½ cup melted butter

2 cups mango, chopped fine

½ cup chopped macadamia nuts

Steps:

1. Preheat oven to 350 degrees.
   1. Grease and flour two loaf pans.
   2. Combine all dry ingredients together, reserve.
   3. Beat eggs in a large mixing bowl, or stand mixer.
   4. Add oil and butter to the eggs and beat for approximately 2 minutes more.
   5. Add dry ingredients and mangoes to the egg mixture .
   6. Fold in the macadamia nuts.
   7. Bake 45-55 minutes, or until a toothpick inserted in the middle come out clean.

SWEET POTATO PONE (PUDDING)

Yield 10 Servings.

Ingredients:

3 Pounds Sweet Potatoes, Peeled
1/4 cup Unsalted Butter, Melted
2 lb Granulated Sugar
2  Cups Coconut Milk
1 Cup Evaporated Milk
1 Tablespoon Vanilla Extract
1/4 Cup Golden Raisins

1/2 teaspoon Ground Cinnamon
1 Tablespoon Fresh Ginger, Grated 

Steps:

1. Grate sweet potatoes, and mix with grated ginger, and cinnamon.
2. Mix sugar and coconut milk and allow to rest 5 minutes.
3. Stir coconut milk until sugar dissolves, then add evaporated milk, melted butter,
   vanilla and raisins.
4. Stir until properly mixed and pour into a
   9 x 11 inch baking pan .
5. Bake at 350 degrees for 45 – 60 minutes.