Spicy Shrimp and Scallop Seviche

Ingredients
3 cups diced tomato
2 cups diced onion
1/2 cup chopped fresh cilantro
1/2 cup fresh lime juice
2 Tbsp chopped Serrano Chile
1/2 Tsp kosher salt
1/4 Tsp freshly ground black pepper
1/2 lb medium shrimp, peeled and deveined
1/2 lb Sea scallops, thinly sliced
16 oz Tomato juice

Directions

Combine first seven ingredients in a large pot bring to a simmer remove from heat & let stand 30 minutes.

Add raw shrimp and scallops to liquid mixture. Stir in tomato juice. Cover and chill at least 24-36 hours. This marinating process will “cook” the seafood through completely

Argentine Black Bean Flat bread

Ingredients
4 cup of flour
½ cup of Pureed Flat Bread
1 tbsp Jalapeño’s, minced
1 tbsp Garlic, Chopped
2 tbsp Cilantro, chopped
1 tbsp kosher salt
2 tbsp olive oil to line the bowl
2 tsp baking powder
2 cups of pressed plain yogurt

Directions

Ingredients
2 cups Mango Puree or juice (reduced by half)
2 cup Pineapple Juice
2 oz cranberry juice
4oz Sugar
4oz White Wine
1 Mint leaves
1 Can Coconut Milk

Directions

Three Milk Cake – (Pastel Tres Leches)

Ingredients
CAKE
6 large egg whites
1/2 cup granulated sugar, divided
6 large egg yolks
1 cup all-purpose flour, sifted
CREAM
14 oz. NESTLÉ® CARNATION® Sweetened Condensed Milk
8 oz heavy whipping cream
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
2 oz brandy
1 teaspoon vanilla extract
TOPPING
8 oz heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Directions

FOR CAKE: PREHEAT oven to 375° F. Grease and flour 9-inch spring form pan.
BEAT egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.
BAKE for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.

FOR CREAM: COMBINE sweetened condensed milk, media cream, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.

FOR TOPPING: BEAT cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream.

Ingredients
2 plantains
Oil as needed
Sprinkle of Icing sugar or Salt & Pepper

Directions

Cut Plantain sliced into lengthwise strips
Fry on medium heat in sauce pan, until lightly brown
Place on brown paper towel.
Sprinkle with icing sugar or Salt & Black Pepper

Chow Mein Clusters Cookie

Ingredients
1 bag (12 ounce) semi-sweet chocolate chips or butterscotch chips
2 cups chow mien noodles
1 cup peanuts

Directions

Line cookie sheet with wax paper; set aside.
In a large microwave safe bowl, microwave chocolate chips uncovered on high for 1 minute, stirring
After 30 seconds. Heat and stir until chocolate is smooth.
Stir noodles and peanuts into chocolate until well coated.
Drop by teaspoonfuls onto waxed paper.

Caramel Sandwich Cookies (Alfajores de Dulce de Leche)

Ingredients
About 1 cup (1/2 lb.) butter or margarine, at room temperature
2/3 cup sugar
2 large egg yolks
1 large egg
3 tablespoons dark rum
1 teaspoon vanilla
About 2 cups all-purpose flour
1 cup cornstarch
1 Tsp baking powder
About 1 3/4 cups dulce de leche or caramel sauce (see note preceding)
About 1 cup sweetened flaked dried coconut

Directions

In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolks, whole egg, rum, and vanilla and beat until well blended.

In a medium bowl, mix 2 cups flour, cornstarch, and baking powder. Stir into butter mixture, and then beat until well blended. Divide dough in half, press each half into a disk, wrap in plastic wrap, and freeze until firm, about 30 minutes.

Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8 inch thick. With a floured, 2- to 3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.

Bake in a 350º regular or convection oven until cookie edges just begin to brown, about 10 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let the cookies cool on sheets for 5 minutes, then use a wide spatula to transfer them to racks to cool completely.

Turn half the cookies bottom side up and spread each with about 1 tablespoon dulce de leche. Top with remaining cookies, bottom side down. Place coconut in a shallow bowl. Gently squeeze each sandwich until filling begins to ooze out sides, and then roll edges in coconut.