Samantha's Monday Munchies
FOOD!

Samantha's Caribbean Monday Munchies
Henna Odyssey

Most of my husband’s family is from Honduras. Over the years I have learned to cook Caribbean style food.  I have served the following at some of my parties.  I am not sure how well it would fare at a Henna Party though.  So far, the clients just wanted a coke.  I am looking for ideas and recipes. So thanks for starting this article.

Garden Salad
  • Mixed lettuce
  • Avocado – Peeled and Sliced
  • Cucumber - Peeled and sliced
  • Tomato – Cut into wedges
  • Purple onion -Thinly sliced rings
  • Spanish olives with pimiento - Sliced
  • Vinaigrette Dressing

Frijoles Charros
  • 2-3 tablespoons olive oil
  • 1 sweet onion – chopped
  • 1 red bell pepper – chopped
  • 1 teaspoon garlic – minced
  • ½ teaspoon ground cumin
  • 3 tablespoons Worcestershire sauce
  • 1lb. pinto beans washed and soaked (up to 12 hours) and rinsed.
  • Salt and Black pepper – to taste
In a large pot, warm the oil on Medium heat.
Add the onion and red pepper.
Cook until onions turn translucent.
Stir in the garlic, cumin, W. sauce, salt and black pepper.
Add beans and cover with water.
Boil 2-4 hours, or until beans are tender.
Add water as needed.

Note: This is a soupy type dish.  Sometimes, it is topped with sour cream or fresh cheese called “queso fresco” which is crumbly and pungent smelling.

Arroz de Honduras
  • 2 cups rice - washed
  • 4 cups cold water
  • 2 tablespoons olive oil
  • ½ onion – finely diced
  • 2 carrots – peeled, washed and shredded
  • 3 tablespoons cilantro – washed and minced
  • Salt to taste
Place a large pot on Medium-High heat.
Warm the oil.
Add the onion, cook until translucent.
Stir in the rice and mix well.
Add all other ingredients, stir well.
Bring to a boil.
Reduce heat to low, cover and cook for about 20 minutes.

Chancho con Mojo (Roasted Pork with Mojo Criollo Sauce)

  • Any size/type of Pork (Chicken)
  • 2 bottles of Mojo Criollo Marinate
  • Pour half a bottle of the Mojo over the meat and cover with plastic wrap and place in the fridge.
Marinate depending on meat weight.
Chops = 30 minutes to 1 hour. 
Large roasts = up to 8 hours.
(I do a large, fresh Ham with the skin and bone. I think it’s about 15 pounds. But I am feeding 25 people or more. I marinate the ham over night).

Place the meat in a deep dish casserole and pour the other half of Mojo over the meat.
Cover tightly with foil.
Cook on 300-350 degrees Fahrenheit.
Cooking time depends on meat weight.
Chops = about 1 hour. 
Large Pork Roast = 6-7 hours.

Turn meat over at half way point.
*Last 30 minutes or so, remove the foil, turn heat up to 400 and brown the skin until crispy. This is called “Chicharones”.
(If you are cooking without the skin, skip this step).

Let the meat rest before serving.
Pour some of the Mojo from a fresh bottle into a gravy server or bowl.

Note: With the large ham, I pull the meat off the bone and the skin is cracked up and served on the side.

Tortillas de Harina
  • 2 cups of all purpose flour
  • 1 ½ teaspoon of baking powder
  • ¼ teaspoon salt
  • 2 tablespoons Canola oil
  • ¾ - 1 cup warm water.
In a large bowl mix all ingredients with your hands until dough forms
Gently knead on a floured surface for a few minutes.
Separate and roll into 9 balls.
Place inside a bowl and cover with towel.
Allow to rise, 45 minutes – 1 hour.

Warm up a flat skillet on Medium High.

Flatten into tortillas.  (Using your hands, a rolling pin or a tortilla press)

Place on skillet, (cooks like pancakes) when the bubbles form and it browns on the bottom, flip and cook the other side (but not as long).

When cooking tortillas, it’s ok if a few small spots look burned.
As you cook them, wrap tortillas with a hand towel or paper towels to keep warm.

Platanos Maduros
  • 2 Very Ripe Plantains – peeled, cut in half length-wise, then each half cut into thirds.
  • 3 tablespoons of butter and 1 teaspoon of olive oil.
In a large skillet, heat butter and oil on medium high.
Slowly add plantains.
Brown on each side.
Drain on paper towel.
Salt to taste.

Note: Can be cooked ahead of time and served at room temperature as a side dish.  Or it can be served last with any or all of the following: cinnamon, Kailua, whipped cream.

Red Rooster

  • 1 1/2 quarts cranberry juice cocktail
  • 1 (6 ounces) can frozen orange juice concentrate, defrosted
  • 2 cups alcohol of your choice
Combine all of the ingredients in a large plastic container; freeze for several hours.
It will not freeze solid but will achieve the consistency of a slushy.

Scoop into punch cups or wine glasses and serve.

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