C9 Hatillo del Mar

 

Romantic Vacations by the Sea

Hatillo, Puerto Rico  On the Beautiful Northwestern Shore of the Isla del Encanto!
 

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Favorite Recipes

 

 

 

 

Spanish Rice        Spanish Rice                            

 

     Ingredients

    

    2 tablespoons olive oil (or butter or low fat substitute)

    to 1 pound lean ground meat (of course, optional)

    1 medium onion -- chopped

    1 green (or red) bell pepper -- chopped

    1 small squash, unpeeled sliced about inch (optional but recommended)

    can small black or stuffed green olives (or both) chopped (optional)

    1 tablespoon pimentos

    can corn

    3 cups chicken stock

    1 (14 oz.) can diced or stewed tomatoes

    1 cup long-grain white rice -- uncooked

    2 tablespoons Worcestershire sauce

    1/2 teaspoon chili powder

    1/2 teaspoon thyme

    1/4 teaspoon Puerto Rican hot sauce (optional)

    1/4 teaspoon paprika 

    1/8 teaspoon cayenne pepper (optional)

     salt and black pepper -- to taste

 

Directions

 

  In a skillet, add olive oil (or melted butter) over medium  heat.

  Add ground meat, onion and green pepper and cook until

 meat is browned and vegetables are tender.

  Add remaining ingredients, bring to a boil, reduce heat,

 stir, cover and simmer until rice is tender, about 15 to 20

 minutes.  Garnish with Fresh Parsley.  Serves 4 

 

       Ready in: 30-40 minutes      Difficulty: 3

  (1=easiest ::  hardest=5)

 

   Serving Suggestion

 

    Serve along with side dish of Plantano Maduro Frito or Tostones

 


 

Plantano Maduro Frito  Plantano Maduro Frito

 

     Ingredients

 

  2 Fully ripened Plantains (soft to the touch, and have more

 black than yellow skin)

  (4 medium size bananas with firm consistency can be  substituted)

  Vegetable oil for frying

 

Directions

 

  Slice the plantain (lengthwise or crosswise your choice)

 about inch thick (If you choose to prepare lengthwise,

 you may wish to cut the plaintain in half)

  Heat oil in large skillet (teflon is great for this) over medium heat, it is not necessary for the oil to cover the plaintain, but it should be enough to come halfway up the sides of the plantain slices

  Using a spatula, turn the slices over when the sides start to

 look dark brown. Take a peek at the bottom also. If the heat

 is too high, they may burn! Plantanos will cook quickly

  Remove the slices from the oil when both sides are done,

 drain on paper towel.

  Wait for the plaintains to cool slightly before serving. 

  The high sugar content will make them very hot.  Serves 4

 

     Ready in: 20 minutes      Difficulty: 2    

 

Serving Suggestion

 

  Goes great with C9 Spanish Rice or as a side dish with other Puerto Rican favorites.

 

 


 

           

   Mamposteo Rice   Puerto Rican Mamposteo Rice 

   Ingredients

 

   1 teaspoon extra virgin olive oil

   1/4 cup ham, diced

   1 (8 ounce) can pink beans

   1/2 cup onion, chopped and divided

   1/2 cup green (or red) pepper, chopped

   1 teaspoon garlic, minced

   1 tablespoon cilantro, chopped (or parsley)

      salt and pepper

   1 (8 ounce) can tomato sauce or diced tomatoes

      water

   2 teaspoons extra virgin olive oil

   2 teaspoons unsalted butter

   1/4 cup white wine  

   1 cup cooked white rice

 

Directions

 

   Heat olive oil in a medium saucepan and add cooked ham. Saute for about 1 minute on medium high heat.Add 1/2 of the onions, the green peppers, garlic and cilantro. Cook for about two minutes.

  

   Add salt and pepper to taste. Add tomato sauce. Keep cooking on medium high for about 1 minute. Add the beans and simmer for about 1 minute stirring frequently. Add water as necessary.

Stir, cover and cook on medium low for about 20 minutes. Stir every 3 or 4 minutes. Set aside and let cool for about 5 minutes.

  

  MAMPOSTEAO: In a large saucepan, heat 2 teaspoons of olive oil and the unsalted butter. Reduce heat to medium. When the butter has melted add remainder of onions. Stir until onions are cooked.

  

   Add the white wine and stir until the sauce is reduced. Add the rice and stir constantly until all ingredients are hot and mixed. Add the cooked beans stirring constantly. Add more beans as you may desire. Keep stirring until you get a nice creamy mix. Serves 4

 

     Ready in: 60 minutes      Difficulty: 3

 

 

 

 

 

 Copyright 2016   All rights reserved

 Revised: January 23, 2016     

                

                          

 

 

 

Spanish Rice         Paella                        

 

     Ingredients

    

    2 tablespoons olive oil (or butter or low fat substitute)

    to 1 pound (total) peeled cocktail shrimp, calamari, octopus, crab, lobster (your favorite seafood)

    1 medium onion -- chopped

    1 green (or red) bell pepper -- chopped

    can small black or stuffed green olives (or both) chopped (optional )

   1 tablespoon pimentos

    can corn

    3 cups chicken stock

    1 (14 oz.) can diced or stewed tomatoes

    1 cup long-grain white rice -- uncooked

    1/2 teaspoon rosemary

    1/4 teaspoon Puerto Rican hot sauce (optional)

    1/4 teaspoon paprika 

    1/8 teaspoon cayenne pepper (optional)

     salt and black pepper -- to taste

 

 

Directions

 

    In a skillet, add olive oil (or melted butter) over medium  heat.

  Add seafood, onion and green pepper and cook until

 seafood is done and vegetables are tender.

  Add remaining ingredients, bring to a boil, reduce heat,

 stir, cover and simmer until rice is tender, about 15 to 20

 minutes.  Garnish with Fresh Parsley.  Serves 4 

 

       Ready in: 30-40 minutes      Difficulty: 3

 

 

   Serving Suggestion

 

    Serve along with side dish of Plantano Maduro Frito  or Tostones

 

 

 

 


 

Basic Mofungo  Basic Mofongo

Ingredients

 

  4 Green Plantains or Large Green Bananas              
  3 Minced Garlic Cloves
  1 Pinch salt
  Oil for cooking

 

     Directions

 

  Cut into 1/2 inch slices crosswise

  In a deep fryer or frying pan, heat 1 inches of vegetable

 oil to approximately 350 degrees (F). Fry plantains until firm,

 but not hard -about 4 minutes

  Remove and drain on paper towel

  Add salt and garlic cloves

  Mash the plantains, salt and garlic cloves in a bowl or food

 processor    

  Form into small balls or disks and serve as a side dish or  use

 as base for detailed recipes such as "Mofongo de  Camarones (Shrimp)".   Makes 4 Servings

    

     Ready in: 30 minutes      Difficulty: 3

 

Serving Suggestion

 

   Easy to modify by adding small amounts of  your  favorites to the mixture: diced pork or beef, bacon, ham, shrimp, or your favorite seafood or vegetables.

 

  Can be formed into small bowls in a muffin pan, baked for

several minutes then filled with your favorite prepared stuffing.

 

 


 

  Puerto Rican Sancocho   Puerto Rican Sancocho

    Ingredients

  • 2 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1-1/2 lbs top round beef (or substitute chicken), cubed into 1-1/2-inch pieces (pre-cooked)
  • 1/3 cup yellow onions, chopped
  • 1/3 cup green (or red) pepper, chopped
  • 5 sprigs of cilantro (or parsley), chopped
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 medium tomatoes, cored and chopped (or substitute 1 16 oz can Diced Tomatoes)
  • 4 quarts beef (or chicken) stock
  • 1 green plantain, peeled and slice into 1-inch pieces
  • 1 yellow plantain, peeled and sliced into 1/2-inch pieces
  • 1 medium sweet potato, diced into 1-inch pieces
  • 1/2 pound butternut squash, peeled and cubed into 1-inch pieces
  • 3 medium new potatoes, peeled and quartered
  • 2 ears of yellow corn, cleaned and sliced into 6 parts each (or     substitute 1 16 oz can of Whole Corn)

                                                        

Directions

 

      In a frying pan over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize. Add to large pot along with chopped pepper, cilantro, salt, pepper, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half about 20 minutes.

   Stir then add in all the remaining vegetables and beef stock. Continue to cook until meat is tender and the vegetables are soft. Serves 6

        Ready in: 40-60 minutes      Difficulty: 3