That was delicious!

There’s nothing more satisfying then to have someone utter the words, those sweet words, “that was delicious!” But soon after your applauding guests fade away, you realize you’re still staring into an empty pan. We always wonder if our next dish is going to be a disaster. Sometimes cooking a great meal can be as easy as having the right tools, ingredients and of course passion.

Being Puerto Rican, I have learned to appreciate our love affair with food.  I can remember our kitchen and seeing my abuelita (grandma) going at it like some mad scientist. The smell of spices and herbs filled the lab as it slowly cooked for the base of her yellow fluffy rice. Her hands filled with spices and the sound of clinking pots, let me know that something magical was happening.

My favorite time was when we would go to the whole foods market. She always weighed the veggies and fruit with her hands and then smelled, squeezed, and stared at the texture for a long time. I honestly thought she was crazy and that we would never get out of the market, but then I noticed everyone was doing the same thing…then I thought, "that must be what makes the food so good.” As I got older, I realized that was the best way to pick them.

Now as an adult my friends and I tell jokes “You know you’re Puerto Rican when…..” well you know. It’s funny because it’s true. I might not have a wooden machete on the wall that says Puerto Rico on it, but I do have my pilón (mortar and pestle) and tostonera (wooden press for making fried plantains) . I could just imagine my family’s expression if I didn’t.  When my grandma came over to my place for the first time, she went to the kitchen and asked if I bought the pilón. When I told her no, out came the wooden spoon and she hit me on the head with it.  (For the record, my grandma is not abusive she just shows her tough love...the tough way.)

Oh, and don’t get me started on the herbs and spices! If the food didn’t have the fresh cilantro or spice, well...olvidate! (forget it!) I explain to grandma that I live in the city not in the country and I can’t grow my own herbs and spices. “Then buy this brand”, she would say to me. As long as I found the brand she recommended, I knew in my heart my meals would taste fantastic. I’ve always admired her sense of taste and love for freshness.

If you ever find yourself staring into an empty pan remember you can never go wrong if it’s fresh and from the heart. I’ve learned that the kitchen is a magical place where with the right ingredients, tools and a dash of love you just might surprise yourself. 
Are you ready for some Good COOKING?

You can purchase Coqui the Chef's pilón on his online store visit http://coquithechef.com/merchandise.html

Tropical Island Meal

Tropical Island meal with Coconut Rice, Grilled Cajun Chicken, Veggies and Avocado
Family Tip:
Bring a bit of summer to your living room with an indoor picnic. Spread a blanket on the floor and pretend you're somewhere warm and sunny while you enjoy your meal.

Ingredients for the coconut rice:

• 1 tablespoon of coconut oil
• 1 cup of white rice/brown rice
• 1/4 coconut milk (recommend Silk Pure Coconut Milk)
• 1 cup of water
• 1 pinch of salt
• Tip: garnish with toasted coconut flakes

Procedure:
Rice: combine water, coconut milk, coconut oil add salt, bring to boil (medium heat) add the rice. Stir, reduce heat and cover. Cook for 12 to 20 minutes. Garnish with toasted coconut flakes and serve.
For toasted coconut flakes:
Turn oven to 325 degrees.
Lay the coconut flakes on a baking sheet, making sure they are in a single layer. Place the baking sheet into the oven for approximately 5 minutes. Check on the flakes periodically, in order to achieve the level of toasting you want.
Remove the flakes from the baking sheet, as the heat from the sheet will continue to toast the coconut

Grilled Cajun Chicken preparation

Ingredients:

• 1/2 tbsp of Cajun seasoning
• 1/2 tbsp of garlic powder
• 1/2 tbsp of dry oregano
• 1 tsp of paprika
• 2 to 3 sprig of thyme
• 2 to 3 sprig of rosemary
• 1/2 tsp of cayenne pepper
• 1 tsp of brown sugar
• 1/2 tbsp of fresh ground pepper
• 1 tbsp of salt (add it 1 minute before you grill the chicken)
• 1/2 tbsp of olive oil
• 4 chicken breast (butterfly cut)

Procedure
Mix all the ingredients together except for the salt. Marinate the chicken and keep in the refrigerator for 2 hours. Take out the chicken let it set to room temperature before grilling. Then add the salt and grill it until the chicken's breast internal temperature is 160 degrees.

Sauté Veggies

Ingredients

• 1 1/2 cups onion (sliced half moons)
• 1 clove garlic (crushed)
• 2 teaspoons olive oil
• 1 whole red pepper (sliced into strips)
• 1 whole yellow pepper (sliced into strips)

Saute onions and garlic in oil until semitransparent. Add peppers and saute for 1 minute and serve.