Wednesday, May 31, 2006; F04
Escabeche de Yuca (Pickled Yuca)
10 to 12 servings
Eddie Diaz says yuca is one of his favorite vegetables. You can eat it pretty much with anything, except for breakfast. In his family, this garlicky side dish is served with grilled chicken or pork and is often served with red rice and beans. The dish will keep, refrigerated, for up to 1 week. Adapted from a family recipe.
5 pounds yuca
8 to 10 cloves garlic, coarsely chopped
2 teaspoons salt
1 medium onion, thinly sliced
2 tablespoons white vinegar
1 cup vegetable oil
Peel the yuca and soak it in cold salted water for about 10 minutes. Bring a large pot of salted water to a boil over high heat. Add the yuca and boil until it is tender at the core, about 30 minutes. Drain and transfer to a serving bowl and set aside.
Meanwhile, using a mortar and pestle or a mini food processor, process the garlic and salt into a paste. Transfer to a small bowl. Add the onion, vinegar and oil and mix well, then pour over the yuca. Let the dressed yuca sit at room temperature for about 1 hour, occasionally spooning the mixture on top while being careful not to let the yuca break apart. Serve at room temperature, or cover and refrigerate until ready to serve.
Per serving (based on 12): 400 calories, 2 g protein, 56 g carbohydrates, 19 g fat, 0 mg cholesterol, 2 g saturated fat, 404 mg sodium, 2 g dietary fiber
Recipe tested by Anne McDonough; e-mail questions tofood@washpost.com
Tostones (Fried Plantains)
4 servings
This is a typical Puerto Rican dish. The Diaz family flattens the fried plantains with a wooden press called a tostonera , available at Hispanic markets. But a brown paper bag can also be used. Mojito sauces are served on the side. Eddie Diaz serves tostones as appetizers but they can also accompany a main course. For this dish, dark green plantains are best. Adapted from a family recipe.
2 or 3 very green plantains, peeled* and cut into 2-inch slices
Vegetable oil for frying
Mojito Sauce or Tomato Mojito Sauce (recipes follow)
Have ready a plate lined with paper towels and a medium bowl filled with cold, salted water. Soak the plantain slices in the water for about 10 minutes, then drain in a colander, shaking to remove any excess moisture. Set aside.
Fill a deep, heavy pan with vegetable oil to a depth of 2 to 3 inches. Set over medium heat until the oil registers 350 degrees on a candy thermometer (or a cube of bread crisps and browns in 30 seconds). Adding a few plantain slices at a time (being careful not to crowd the pan), cook until they are golden brown, turning once or twice, 6 to 7 minutes. Using a slotted spoon, transfer the slices to the paper towel-lined plate. Let the oil return to 350 degrees and fry the remaining plantains in batches. Reduce the heat to medium-low (325 degrees).
Have ready a brown paper bag that has been folded over several times into a square shape. While the plantains are still warm, place the folded bag over each one and press down firmly with your hands or a plate to flatten them to about 1/2 inch thick. Return to the hot oil in batches of 3 or 4. Fry until golden brown and crisp, 1 to 2 minutes per side. Drain on a plate lined with fresh paper towels. Serve warm.
*NOTE: To peel a plantain, trim the ends, then with a sharp knife, score the skin along the ridges. The skin should peel off in sections.
Per serving: 169 calories, 1 g protein, 29 g carbohydrates, 7 g fat, 0 mg cholesterol, 1 g saturated fat, 73 mg sodium, 2 g dietary fiber
Mojito Sauce
Makes about 1 cup
This is one of Diaz's favorite sauces because it's multipurpose. In addition to being used with tostones, it's good on a vegetable dish or rice. You also can the mojito to marinate or baste chicken on the grill. It will keep in the refrigerator, tightly covered, for up to 1 week. This comes from a family recipe.
6 to 8 cloves garlic
1 teaspoon salt
1 bunch cilantro, chopped (about 1 cup), stems trimmed
1 cup extra-virgin olive oil
In a blender or food processor, add the garlic, salt and cilantro and pulse to combine, taking care not to overblend. Add the oil in a thin stream and blend until emulsified. Transfer to a serving dish and let sit for 1 hour to allow the flavors to meld. Stir before serving or cover and refrigerate.
Per serving (based on 2 tablespoons): 246 calories, 0 g protein, 1 g carbohydrates, 28 g fat, 0 mg cholesterol, 4 g saturated fat, 296 mg sodium, 0 g dietary fiber
Tomato Mojito Sauce
Makes 1 1/2 cups
This has a chunkier texture than the plain mojito sauce, Eddie Diaz says. It's juicier and more salsa-like, with a sweet and tangy taste, unlike the plain mojito, which is more garlicky. It will keep, tightly covered, in the refrigerator for up to 1 week. This is his mother's recipe.
1/3 cup coarsely chopped red onion
1/4 cup coarsely chopped cilantro
2 cloves garlic
1 teaspoon salt
2 tablespoons lime juice
2 teaspoons white vinegar
1 tablespoon extra-virgin olive oil
2 medium tomatoes, cut into small dice
Place all the ingredients except the tomatoes in a blender or food processor. Pulse to combine but keep a slightly chunky consistency. Transfer to a serving dish. Add the tomatoes and stir to combine. If not serving right away, cover and refrigerate.
Per serving (based on 2 tablespoons): 17 calories, 0 g protein, 2 g carbohydrates, 1 g fat, 0 mg cholesterol, 0 g saturated fat, 196 mg sodium, 0 g dietary fiber
Recipes tested by Hal Mehlman; e-mail questions tofood@washpost.com
Adobo Rub (Seasoning Rub)
Makes 1 1/2 cups (enough for a whole chicken or pork shoulder)
Diaz likes to use this Caribbean-flavored rub on pork shoulder, whole chicken and turkey. The optional sazon seasoning adds a peppery-salty flavor (its main ingredient is MSG). To use, make shallow cuts in the meat or poultry, and spread the rub over all and into the crevices to coat evenly. Cover the meat and refrigerate for at least 1 or hour or preferably overnight before cooking.
Diaz's mother taught him how to make this.
6 to 7 cloves garlic, coarsely chopped
1/4 cup coarsely chopped flat-leaf parsley
1/4 cup coarsely chopped cilantro
1 tablespoon oregano (may substitute 1 teaspoon dried oregano)
3 tablespoons salt
3 tablespoons crushed black pepper
1/2 cup white vinegar
1/2 cup vegetable oil
2 packets (a scant 1 tablespoon total) sazon seasoning blend with coriander and achiote (annatto), such as Goya brand (optional)
In a blender or food processor, add the garlic, parsley, cilantro, oregano, salt and pepper and pulse to combine. Add the vinegar, oil and sazon packets, if desired, and pulse to combine. The texture should be paste-like but slightly runny. At this point, the rub is ready to use on meat or poultry, or store in a tightly covered container and refrigerate for up to 3 days.
Per serving (based on 1 tablespoon): 44 calories, 0 g protein, 1 g carbohydrates, 5 g fat, 0 mg cholesterol, 1 g saturated fat, 873 mg sodium, 0 g dietary fiber
Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com