| LaGasse - Flan - Spanish Custard - LaGasse's Island Flavors |
 |
http://www.elagasse.com
Click HERE for RECIPE...
A - MAKE THE CARAMEL FIRST:
That way it will be cool before pouring in
the flan mixture.
For safety, use oven mitts throughout the
caramel procedure.
Ingredients for caramel:
1/4 cup water
3/4 cup sugar
1/4 teaspoon lemon juice
1/4 teaspoon salt
Procedure:
Preparation:
a)- Have oven mitts ready.
b)- Also have the flan mold that you will be
using for the flan ready. It must be
absolutely dry.
c)- A wooden spoon is handy (but not
imperative) to help scoop the syrup out of
the saucepan in step 6.
1- Mix the 4 ingredients together in a small
to medium sized saucepan, without heat.
2- Bring to a simmer over Medium-hi heat,
without stirring.
3- You may swirl the saucepan a little, but
do not stir. The reason for this is that the
stirring action (especially with a metal
spoon) will cool the syrup, and
re-crystallize the sugar.
Warning: Be very careful not to touch the
syrup once it is heated- the boiling
temperature of the sugar mixture is much
higher than boiling water. Also do not test
the syrup with your finger to see if it has
cooled off in step #10. Feel the bottom of
the flan mold quickly insted.
4- After several minutes of simmering, the
bubbling action will slow down, and the
bubbles will start to get larger.
5- As soon as you see the bubbles get larger,
get ready to remove from heat. Wait for the
syrup to turn to a light amber color, (this
happens quickly) then remove from heat.
6- Without delay, pour the syrup into the
flan mold, and then tilt the mold around so
that the syrup covers the bottom and halfway
up the sides.
7- You may use a wooden spoon to get the rest
of the syrup out of the saucepan. However,
the recipe calls for enough sugar to simply
pour the syrup, without the need to scrape
the saucepan.
8- Now place this mold with the syrup aside
to cool, being careful that it doesn't get in
your way, or touch water (if using a glass
casserole).
B - MAKE THE FLAN MIXTURE NEXT:
Ingredients:
5 large or 4 extra large eggs
1 can evaporated milk
1 can condensed milk
pinch of nutmeg
1 Tablespoon vanilla extract
1/4 teaspoon salt
Procedure:
Preparation:
a)- Make sure that you have your oven rack at
the center level of the oven.
b)-Turn on the oven to 350 degrees (F) to
start preheating it at this point.
c)- Have a baking pan ready that will act as
a double boiler for your flan. Your flan
mold should fit inside this without tilting!
9- Starting with the eggs, add the above
ingredients to a blender, and blend
approximately 30 seconds. This could also be
done without a blender: In a large mixing
bowl, beat the eggs well (with a whisk), then
incorporate the rest of the ingredients, one
at a time.
10- Quickly feel the bottom of the flan mold
that has the caramel, to make sure it is cool
or warm to touch (not hot). If so, pour the
flan mixture into the flan mold. (Otherwise,
wait for the flan mold to feel cool enough to
touch).
11- Open the oven and pull the rack out
slightly.
12- Place the baking pan that you have ready
onto the rack in the oven. Pour enough hot
tap water into it to fill it halfway.
13- Carefully place the flan mold (that now
has the liquid mixture) into the baking pan
with the water. Take your time, so that you
do not spill the flan mixture!
14- Slowly slide the oven rack back into the
oven and close the door.
15- Let it bake at 350 degrees (F) for 50
minutes to 1 hour.
16- Check for doneness after 45 - 50 minutes
using a small knife, or a bamboo skewer:
Insert carefully (don't wiggle it) into the
center of the flan. If it comes out clean,
the flan is done.
17- Otherwise, wipe the knife or skewer
clean, then let the flan cook another 5
minutes and check again, until it does come
out clean.
18- Once the flan is done, carefully remove
it from the baking pan with the water, then
place aside to cool off (approximately 1
hour).
Note- Since flan is served either at room
temperature, or cold, you have to decide
whether or not you want to refrigerate it at
this time.
19- To serve, the flan must be inverted onto
a serving plate! This lets the caramel syrup
cover the flan before serving.
20- To invert the flan, first score around
the edge of the flan mold, using a small
knife (or rubber spatula), so that it will
come loose easily.
Then jiggle the flan mold a little to loosen
it up.
21- Next, place the serving plate upside down
over the flan mold. Then, holding both the
flan mold and the plate, quickly flip them
over.
22- If the flan doesn't fall to the plate
right away, just let it sit for several
minutes for it to fall on its own. Or you
could jiggle it a little...
23- Otherwise, it's ready to go!
¡Buen Provecho!
Tags : Flan dessert custard spanish puerto rico rican boricua postre LaGasse lagasse |
|
Affichage : 4912
Durée : 272 s |
| Emeril Lagasse kicks off Crest Whitening Expressions contest |
 |
Crest Whitening Expressions is hosting the
"What's Your Catch Phrase?" contest in search
of the new catch phrase that best captures
the essence of the flavor experience in Crest
Whitening Expressions.
From Sept. 15, 2008 through Oct. 17, 2008,
consumers 18 years of age or older can enter
the contest by posting a video of their catch
phrase online at
crest.com/whatsyourcatchphrase. Submissions
must be thirty seconds or less and capture
the essence of Crest Whitening Expressions in
ten words or less.
On Oct. 24, 2008 up to five finalists will be
chosen and America can vote to determine the
winner. The winner will be announced during
the week of Nov. 10, 2008 and the winning
catch phrase will appear in an upcoming Crest
Whitening Expressions TV commercial. In
addition, the winner will be invited for an
all-expense paid trip to New York for a
behind-the-scenes visit to the production of
the commercial and receive $5,000!
Produced for P&G
Tags : catch crest emeril expressions gamble lagasse phrase proctor what's whitening your |
|
Affichage : 592
Durée : 65 s |
| LaGasse - Puerto Rican Beans Recipe - Habichuelas Guisadas |
 |
http://www.elagasse.com
Click HERE for RECIPE...
See the website for TIPS on this recipe!
Ingredients:
1 cup of dry beans (1/2 of a 1 pound bag)
or, 1 can of beans with its liquid
2 ounces of achiote oil
3 Tablespoons chopped onion
1/4 cup of sliced red pepper
2 ounces of sofrito
1 medium sized garlic clove, chopped
1 cup of water
1 teaspoon of onion powder
pinch of black pepper
4 ounces of tomato sauce
1 beef bouillion cube
Optional ingredients:
1 ounce of salted fatback (tocino)
2 ounces of cooking ham
1/4 - 1/3 cup of squash (butternut) or
calabaza, cubed
pinch of oregano
pinch of chopped recao or cilantro
Procedure:
___________________________________
If using dry beans:
a- Rinse the dry beans in a strainer or
colander, and remove any small stones or
damaged beans.
b- If you have the time, simply soak the
cup of dry beans in cold water overnight.
c- If you are making the beans the same
day, bring the beans to a boil for 2 minutes
in 3 cups of water. Remove from heat, cover
and set aside for 2 - 3 hours.
d- Discard the water using a strainer.
If using canned beans, no prior preparation
is necessary.
_______________________________________
1 - On medium flame, bring the the achiote
oil, the salted fatback, and the ham to a
simmer in a medium-sized saucepan. Since the
fatback and ham are optional, if you are not
using them, simply heat the oil and proceed
to step 3.
2 - Simmer the ham and fatback for 2 -3
minutes until you see them getting golden
colored.
3 - Add the chopped onion, and simmer
approximately 1 - 2 minutes, until onion is
translucent.
4 - Add the sliced red bell pepper, and
simmer again for 1 - 2 minutes.
5 - Add the sofrito.
6 - Simmer until the sofrito starts to
thicken - this could take up to 3 to 10
minutes, depending upon the heat of the
stove, and whether your sofrito is at room
temperature, or still slightly frozen.
Notice the simmering action in the video, and
adjust your heat accordingly.
7 - Add the chopped garlic, and simmer
approximately 1 minute. Stir it, so that it
doesn't burn!
8 - Add the beans, and the water. Let it
come back to a simmer.
9 - Add the onion powder, the black pepper,
and the tomato sauce.
10- Lower the flame to LOW. Cover, and let
simmer: approximately 30 minutes to 1 hour
for dry beans, 10 minutes for canned beans.
11- For dry beans only: test a bean or two
for doneness during this time. If they are
still firm, keep simmering. The times are
approximate, since it depends upon the type
of bean, the length of time they were soaked,
and your preference of firmness.
12- If you are using the optional squash, add
it at this time.
13- Add the beef bouillion cube, and a pinch
of oregano.
14- Cover and simmer another 10 - 15 minutes
on Low heat. Test the squash for doneness,
and keep simmering until the squash is soft.
15- Add the optional pinch of chopped
cilantro.
16- Remove from heat, and serve.
¡Buen Provecho!
Tags : Puerto Rico Rican Food beans habichuelas recipe Boricua LaGasse Cooking |
|
Affichage : 4341
Durée : 297 s |
| LaGasse Sofrito Recipe- The BASE for most Puerto Rican Food! |
 |
http://www.elagasse.com
Click HERE for RECIPE...
SOFRITO SINGLE YIELD RECIPE:
(See the ingredient list here!)
This recipe is for one dish. SEE OUR WEBSITE
(www.elagasse.com) for more info on how to
make a larger batch of sofrito that you can
store for later use.
Ingredients:
1 teaspoon olive oil
1 garlic clove, chopped
1/4 cup chopped tomato
1/4 cup chopped onion
3-4 stems & leaves of cilantro
1/8 cup chopped green bell pepper
1/8 cup chopped red bell pepper
(Note that 1/4 cup is approximately four
Tablespoons,
1/8 cup is approximately two Tablespoons)
If available, add:
3 recao leaves
3 ajices dulce (small sweet peppers) - (1/4
cup)
Procedure:
1- Chop the above ingredients as indicated,
and add them to a pilón (mortar and pestle).
2- Slowly grind and pound the ingredients
together for several minutes.
3- The sofrito is now ready to use in a
recipe, or you may store any leftover in the
refrigerator or freezer.
VISIT OUR RECIPE WEBSITE:
http://www.elagasse.com
_____________________________
Tags : Puerto Rico Rican Boricua Recipe Sofrito Food LaGasse Cooking |
|
Affichage : 25675
Durée : 108 s |
| LaGasse - Puerto Rican Pernil Recipe-Roast Pork Shoulder! |
 |
http://www.elagasse.com
Click HERE for RECIPE...
Ingredients:
(1) 5 - 8 pound fresh pork shoulder (pernil)
(also known as 'fresh ham' or 'cali')
2 cloves of garlic per pound of pernil
1 teaspoon of olive oil per pound of pernil
1 teaspoon of salt per pound of pernil
1 teaspoon of black pepper per 5 pounds of
pernil
1 teaspoon of oregano per 5 pounds of pernil
1 teaspoon of vinegar per pound of pernil
1 teaspoon of sofrito per pound of pernil
2 cups of water (to add to roasting pan)
Example for a 6 pound pernil:
12 cloves of garlic
2 Tablespoons of olive oil
2 Tablespoons of salt
1 teaspoon of black pepper
1 teaspoon of oregano
2 Tablespoons of vinegar
2 Tablespoons of sofrito
2 cups of water (to add to roasting pan)
------------------------------------
VISIT OUR RECIPE WEBSITE:
www.elagasse.com/index1.html
_______________________________
Tags : Puerto Rico Rican Boricua Recipe Pernil Roast Pork Shoulder Food LaGasse Cooking |
|
Affichage : 35065
Durée : 236 s |
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