Caldo De Siete Mares, Soup of the 7 seas

My cousin recently made this soup and posted on her Facebook so I decided why not write my own recipe I sure I made it way more intense than she made it but I hope she likes it love ya Lupes!

The stock
Bones from the snapper

shells from the shrimp

1 carrot diced

1 rib of celery diced

1 diced onion

1 cup white wine

4 quarts of cold water

1 clove

5 pepper corns

1 bay leaf

3 thyme sprigs

3 parsley stems

Place all of the ingredients in a large stock pot and heat to a simmer for 45 minutes strain and chill.

Ingredients:

Sauce Base:

3 cloves Garlic, unpeeled

8 medium-large dried Gualillo chiles, stemmed and seeded

½ tsp dried oregano

A pinch of Cayenne powder

¼ tsp black pepper

A pinch of Ancho Chile Powder

A pinch of cumin

1 TBS vegetable or olive oil

Soup:

3 quarts fish 

2 large sprigs Cilantro (washed thoroughly & stems removed)

Kosher salt to taste

A little sugar, if necessary

20 medium-large shrimp

6 small red/white potatoes (medium dice)

2 cups vegetables, such as zucchini, carrots or squash

4 ears of corn cut in half,

1 lb fresh mussels or clams, well scrubbed

12 oz boneless skinless red snapper filets cut into ½ inch pieces

For garnish:

1 cup finely minced white onion 

1-2 bunches chopped cilantro 

 limes cut into wedges 

Directions:

Sauce Base (1 cup):

Roast the unpeeled garlic in the oven at 350 as well as the chiles let these roast untill fragrant and slightly brown; 

In a small ziploc bag, cover the chiles with hot water and let re-hydrate 30 minutes, remove as much air as possible to ensure even soaking.

Drain and discard the water.

Combine the oregano, black pepper and cumin in a food processor or blender, along with the drained chiles, garlic and 1/2 cup of broth.

Blend to a smooth puree, scraping and stirring the sides as needed.

Press through a medium-mesh strainer into a bowl.

Heat the oil in a heavy, very large (8-quart) pot over medium-high.

When hot enough to make a drop of the puree really sizzle, add the puree all at once and stir constantly until it reduces to a thick paste, about 5 minutes.

The Soup Broth:

Add the broth to the soup pot and simmer over medium heat, stirring occasionally, for about 45 minutes.

Taste and season with Kosher salt and a little sugar, if necessary, to balance any bitterness.

Finishing the Soup:

Peel the shrimp leaving the tail.

Add the potatoes.

Simmer, uncovered, until potatoes are nearly tender, about 5 - 7 minutes.

Add the diced vegetables, cook 3 minutes, then add the corn, mussels or clams and simmer until the shellfish open, about 2 minutes.

Add the sliced red snapper (or whatever fish you are using,) cook 2 minutes and then stir in the shrimp.

Remove from the heat, cover and let stand for 5 minutes.

Serve the soup in large, warm bowls with the onion / cilantro mixture and other garnishes on the side.

Carnitas

Carnitas
Ingredients:
3 pounds of pork butt, with plenty of fat or if it is very lean a little lard
1 cup of orange juice
2  cups of water
1 can of coke
2 teaspoons of salt

Method:
1. Cut pork into chunks (2 inches by 2 inches), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
2. After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
3. When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
Goes very well with a green salsas
Serves 4-6

Tomatillo Salsa
Ingredients:
1 pound tomatillos (about 12-16), husked and cut in half
2 cloves of garlic
1 or 2 serrano chiles, stems and seeds removed, chopped
1/4 medium yellow onion
1/4 cup of chopped cilantro
1/4 teaspoon ground cumin
1 tablespoon of lard or canola oil
Salt to taste

Method:
Add the tomatillos, garlic, serrano chiles, onion, cilantro and cumin into a blender. Blend until it has a smooth consistency.

In a saucepot on medium-low heat, heat up the lard or oil. Pour the blended salsa into the pan and cook while occasionally stirring for 10 minutes. Taste the salsa and add salt and adjust the seasonings. Can serve hot or cold.

Fresh Corn tortillas
Ingredients:
2 cups masa harina I like Maseca brand
1 1/4 cups of HOT water almost to the point of boiling
1/4 tsp baking powder
1/4 tsp salt

Method:
Cut a quart freezer bag at the zipper and up the sides the width of your tortilla press.
Mix the masa harina and baking powderthen the salt and warm water then miz together until a dough is formed.
Knead dough for about five minutes until smooth.
Divide into 12 equal-sized balls.
Heat an un-greased skillet, griddle or comal until very hot.
Place the plastic on the press, open it leaving the seem to the back of the press  put a ball of dough on it, and then lay the other piece on top.
Press out the tortilla.
Take the tortilla wrapped in plastic off the press, gently peel off the plastic and place tortilla in hot skillet.
Cook thirty seconds on one side, flip it, and cook a minute on other side. It should start to puff a bit. Flip it again and cook thirty seconds on the first side.
Place cooked tortilla in a basket lined with cloth or, if you have one, a tortilla warmer.
Repeat process for remaining balls of dough. 

kfc coleslaw

Serves: 8

Preparation Time: 10 min

Refrigerate: 8 hr

Ingredients

• 8 1/8 cups cabbage
  
  
• 1/3 cup carrots, shredded
• 1 teaspoon onion, chopped fine
• 3/4 cup buttermilk
• 1/2 cup mayonaise
  
  
• 1/8 cup milk
  
  
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
  
  
• 1/8 teaspoon pepper
• 1/3 cup granulated sugar

Instructions

1. Core the cabbage, then shred using the fine disk for the shredder attachment to the food processor.
    
2. Shred the carrot the same way.
    
3. Mix together cabbage, carrot and onion.
   
   
4. In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
    
5. Add the salt and pepper.
    
6. Add the sugar to the sauce until well mixed in.
    
7. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. 

peanut butter cake trial 1

Ingredients

1 box Betty Crocker® SuperMoist® yellow cake mix

1 1/4 cups water

1/2 cup creamy peanut butter

1/3 cup vegetable oil

3 eggs

1/4 cup butter or margarine

1/4 cup packed brown sugar

1 cup whipping cream

1/2 cup creamy peanut butter

1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting

1cup chopped peanuts, if desired

• 1 Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
• 2 In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• 4 In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
• 5 In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
• 6 Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.