Coral - New York Restaurant - MenuPages Diners & Coffee Shops Restaurant Search

BEEN THE GOURMET DIVA'S FAVORITE SINCE SHE WAS 5!!!! ANY QUESTIONS? ENJOY CORAL DINER NEXT TIME U ARE IN WASHINGTON HEIGHTS!

Coral - New York Restaurant - MenuPages Diners & Coffee Shops Restaurant Search

Darlene The Gourmet Diva’s

Simple 3 Step

Authentic Cuban Mojo Sauce 

This tangy delight used in traditional Latino Caribbean cuisine, is usually enjoyed on all vegetables, meats, yucca, tostones, Panini’s, Cuban Sandwiches, and so much more:

Ingredients:

·         1/3 Cup olive oil

·         8 cloves garlic cloves minced 

·      1/4 Cup diced yellow/white onion  

·        1/3 cup freshly squeezed bitter or regular orange juice

·        1 Cup  freshly squeezed lime juice  

·         1 Tsp oregano

·         Salt & ground black pepper, to taste

Three easy steps that will make a world of a difference:

1.    Warm oil in saucepan over medium heat

2.    Add garlic and cook for less than 1 minute

3.    Add remaining ingredients  and bring to a brisk boil stirring occasionally

Cat Cora's Best Barbeque Tips | Parents | Parents Connect

Enjoy The Diva will always make your cooking experience a breeze!!!!!!!!!

Cat Cora's Best Barbeque Tips | Parents | Parents Connect

Savannah Buttermint Ice Cream Recipe & Review of Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer | Apartment Therapy The Kitchn

I hope I am excited about this page for a reason! Enjoy!!!!!

Savannah Buttermint Ice Cream Recipe & Review of Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer | Apartment Therapy The Kitchen

Saltgrass Steakhouse Garlic Mashed Potatoes | CopyKat Recipes | Restaurant Recipes

Why reinvent the wheel! These are the best mashed potatoes ever~! Enjoy Love The Diva

Saltgrass Steakhouse Garlic Mashed Potatoes | CopyKat Recipes | Restaurant Recipes

DARLENE THE GOURMET DIVA’S

PASTELITOS DE CARNE

SAVORY DOMINICAN STYLE MEAT PATTIES

Yields: 20 Small or 10 large pastelitos)

(Google Images) My recipe!  

INGREDIENTS:

Pastry:

·         1Pack 10 ct (Pastry discs) thawed (cut discs in half to make 20 bite sized)

Frying of Pastelitos:

·         1 ½ to 2 Cups: Canola or Peanut Oil

Meat Filling:

·         1 lb ground meat (beef or turkey)
1 large onion diced

·         1Tbsp EVOO or Canola Oil

·         1 Tbsp Darlene’s Dry Rub Seasoning (or dry rub seasoning of choice) (see Blog)

·         2 Garlic cloves minced

·         1 Small can tomato sauce or 1 Tbsp of tomato paste

·         1/4 cup dry white wine

·         Chopped Pimiento stuffed olives (no seeds)

·         Raisins (1 small box)

·         1 Tbsp Darlene’s Sautéed marinade (or marinade of choice)(see Blog)

Darlene The Gourmet Diva Says:

Meat:

1.      Pre-heat large skillet

2.      Add oil

3.      In large bowl combine: meat, onions, seasoning, garlic, and marinade

4.      Pour meat in skillet

5.      Brown meat (Over medium to high heat) stirring occasionally

6.      Reduce heat to medium low
Add the tomato paste/sauce and wine.

7.      Allow meat to simmer

8.      Add pimento stuffed olives to meat mixture

9.      Add raisins

10.  Taste to ensure seasoning does not require adjusting

11.  Turn off and set aside

12.  REMOVE EXCESS FAT FROM MEAT

Stuffing Each Pastelito:

1. If making 20 smaller pastelitos slice each disc in half
2. Flour area where pastelitos will be prepared
3. Roll out pastry dough (using rolling pin or any glass bottle (make sure its dry)
4. Add 2TBPS of meat filling in center of each pastry dough NO JUICES FROM MEAT
5. For smaller pastries add 1 heaping TBSP of filling fold pastry and seal edges pressuring down with a fork
6. Heat oil in deep fryer or frying pan
7. Once oil is hot
8. Carefully start to place pastries in oil
9. Fry until golden brown on both sides
10. Lay on napkin or parchment paper
11. Enjoy as an appetizer or have 2 regular sized pastelito with your beverage choice for lunch

Darlene The Gourmet Diva's 
Caribbean Coconut Chicken

Google Images

Ingredients:

• 4 skinless, boneless chicken breasts
• 1Tbsp Darlene’s All Purpose Marinade Seasoning
• 1 Tbsp  Canola oil or EVOO
• 1-1/2 onions, chopped
• ¼ Cup white wine
• 1Tsp Thyme
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon chopped roasted garlic
• 1/2 (14 ounce) can coconut milk
• salt and pepper to taste
• 1 Tsp Cayenne Pepper

According to the Diva:

1. ·         Wash and pat dry chicken I rub salt onto it then I scrub it with a lime and rinse with cold water
2. ·         Sprinkle chicken with adobo on each side
3. ·         Add Darlene’s sautéed marinade, garlic,, thyme and white wine
4. ·         Preheat oven to 425 degrees F
5. ·         In a large skillet, cook chicken breast in canola oil until the chicken begins to brown.
6. ·         Add onions, green and red bell peppers
7. ·         Sauté allowing onions and peppers to cook
8. ·         Stir in the garlic and coconut milk
9. ·         Add coconut milk,  salt, pepper, and crush red pepper flakes
10. ·         Cook 5 to 8 minutes  
11. ·         Pour mixture in  a 9x13 inch baking dish
12. ·         Bake at 425 degrees for 25-35 minutes or until chicken is thoroughly cooked
13. ·         Serve over white rice 

http://www.foodnetwork.com/recipes-and-cooking/recipe-of-the-day-what-to-cook-in-june/pictures/page-3.html?tw=soc

http://www.foodnetwork.com/recipes-and-cooking/recipe-of-the-day-what-to-cook-in-june/pictures/page-3.html?tw=soc

Darlene’s Fiesta Black Bean and Corn Soup or Salsa:

Photos Courtesy of Google Images (1,2,3)

• 1 Can black bean fiesta or black beans (with juice)
• 1 ½ Tbsp Olive Oil
• ½ Cup Darlene’s Sautéed Sofrito* (See Recipe) or use any marinade paste or 1 ½ Tbsp of Adobo
• 1 Cup Water (only when making as a soup)
• 1Tbsp Lemon or Lime Juice
• 1 Can Sweet Kernel Corn(drained)
• Salt and Cayenne Pepper to taste
• 1 Tbsp Dried Chives
• 1 Tbsp Chopped Cilantro

Instructions:

1. Preheat medium sized saucepan
2. Add oil
3. Stir in Darlene’s Sautéed Sofrito *(See Recipe)
4. Add beans and allow to simmer
5. Reduce heat  let thicken (about 15 minutes) (stir occasionally to prevent sticking to bottom)
6. Add Corn
7. Add Lemon or Lime Juice
8. Bring to a boil stirring occasionally
9. Add salt and Cayenne pepper
10. Garnish with chives and chopped cilantro leaves

Toss and enjoy alone or serve over white rice with salad avocado sour cream, salsa, Grilled meats, onions, peppers, even crackers, nachos.  It may be served warm or cold super yummy! 

Kids Can Cook: Stuffed French Toast

Parent and Child Time:

Darlene The Gourmet Diva says:"Cooking with your children at an early age is instrumental in developing a healthy relationship with your family!!!!!!!!!"

I will be sharing one recipe that your entire family can prepare together daily! Save them and identify the best ones for the children! Kids Can Cook: Stuffed French Toast

Lin's Flavor House

Lin's Flavor House

Shrimp Scampi Just Like Red Lobster

 

Courtesy of copykatrecipes.com

10 Minutes Prep and cooking time 

 Yield: 4 servings

• 1 cup white wine
• 1/2 cup unsalted butter (do not use margarine)
• 3 teaspoon minced garlic
• 1 pound shrimp, peeled and de-veined

1. Bake at 350-degree oven for about 6 to 7 minutes. 
2. Be careful not to overcook the shrimp. 
3. The shrimp is done when it has turned pink.

Kids Can Cook: Pudding Pops

Kids Can Cook: Pudding Pops

McDonald’s Secret Sauce

McDonald’s Secret Sauce

DARLENE THE GOURMET DIVA’S

Coconut Fish

Photos Courtesy of Google Images

PESCADO CON COCO FRITO

FISH:

·         1 pound fish fillets ( I prefer red snapper)
½ cup flour seasoned :(1tsp: salt, pepper, adobo, oregano ,1/2 tsp cayenne pepper)

·         2 eggs

·         1 Lime or Lemon juiced

·         1 cup shredded fresh coconut

·         ½ tablespoon chopped cilantro 

·         ½ tablespoon chopped scallion or red onion

·         1 Tsp dried oregano leaves (from DR even better)

·         Adobo seasoning (to taste)

·         Oil for deep frying (canola or peanut)

FOR COCONUT SAUCE:

·         ½ Cup finely chopped onion Or Shallots

·         1 Ounce butter

·         2/3 Cup white wine

·         1 1/4 Cups coconut milk

·         1 teaspoon flour

·         1 teaspoon cayenne pepper (optional)

GARNISH:

·         Chives

SAUCE:

1.    Sauté onion in two thirds of the butter for 3-4 minutes on  low heat

2.    Add wine and coconut milk

3.    Cook until the liquids thicken down to half the sauce

4.    In a separate pan:

5.    Combine 1 teaspoon of flour in remaining butter.

6.    Add to the first mixture sauce will become thicker!

7.    Add the cayenne pepper and cook for an additional 4-6 minutes over low heat.

8.    Season with salt and pepper, to taste

9.    Puree sauce (ensure consistency is that of a mildly thick sauce not too thick)

10. Set aside

FISH PREP ACCORDING TO DARLENE THE GOURMET DIVA:

1.    Place flour in a shallow bowl

2.    Add both the beaten eggs and the juice of ½ the lime in another.

3.    In a third bowl, place shredded coconut mixed with the chopped scallion and parsley.

4.    Season fish fillets with adobo, oregano and juice of ½ a lime,

5.    Dip each fillet in lightly seasoned flour, then the egg, and finally the coconut mixture.

6.    Heat oil in a skillet, caldero, frying pan or deep fryer on high heat

7.    Deep fry fish until golden (usually takes less than 6 minutes)

8.    If you over-cook it you will end up with dry fish!

TIME FOR GARNISHING AND SERVING THIS DELICIOUS FISH:

1.    Drain fish on paper towel sprinkle chives over warm fish.

2.    You may serve sauce on the side or over the fish

3.    Serve Fish over white rice, with a garden salad and fried golden plantains

4.    Coconut Sauce should be handed separately,

Serves 4

Darlene The Gourmet Diva: McDonald’s Frozen Strawberry Lemonade

FROM THE DIVA VIA RESEARCH TO YOUR KITCHEN:Darlene The Gourmet Diva: McDonald’s Frozen Strawberry Lemonade: "McDonald’s Frozen Strawberry Lemonade"

McDonald’s Frozen Strawberry Lemonade

McDonald’s Frozen Strawberry Lemonade

Outback Steakhouse Aussie Fries

 

 

Crisp French fries smothered in melted cheese and bacon, this appetizer can really make you salivate.

INGREDIENTS:

·         One 2 pound bag of frozen French fries

·         1 cup shredded Colby Jack cheese (or you can use the cheese that is labeled taco cheese)

·         6 pieces of bacon, cooked and crumbled

·         Divide the bag of fries in half and use the other half later.

·         Heat oil to 350 degrees.

·         If you do not have a thermometer, make sure the oil is hot enough so that when you set a French fry in there, it will cook immediately. If the French fry sinks to the bottom and barely bubbles, it is not hot enough.

·         Fry the potatoes in small batches. They are done when they are golden brown and float to the top of the skillet. (I like to use a Dutch oven).

·         Drain potatoes on paper towels.

·         You can keep them warm in the oven while the other fries are done.

·         When all French fries are cooked and drained

·         Place them on platter.

Salt French fries if you like and sprinkle on cheese and cooked bacon.

Pop these back into a warm oven until the cheese begins to melt.

Here is what Jane Coyle suggested for a dipping sauce:

1 16 ounce bottle Ranch Dressing
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon white pepper
1 teaspoon black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder

Copykat.com Says:

Combine all ingredients and let refrigerate overnight for the best flavor.
You can find more Outback Steakhouse Recipes, at CopyKat.com.