Lisa's Latin Beat: Fusion Foods
To celebrate Hispanic Heritage Month, Goya Foods has developed new Latin Fusion recipes, which combine the cuisines from all over Latin America.
The CW11's Lisa Mateo learned how to cook two delicious dishes alongside her mom and Goya Executive Chef Fernando Desa. They made Stuffed Plantain with Seafood and Uruguayan Bean Salad, which brings together the tastes of Puerto Rican fried plantain cups stuffed with savory seafood and served with a traditional cannellini salad dish from Uruguay.
And Lisa made Argentine empanadas for this morning's anchors Dr. Steve Salvatore and Tiffany McElroy to try.
You can find more information and recipes at goya.com.
RECIPES, VIDEO AND PICTURE AFTER THE JUMP...
Stuffed Plantain with Seafood
Ingredients
1 tbsp. Goya Extra Virgin Olive Oil
1/2 tbsp. Goya Minced Garlic
1 tbsp. Goya Sofrito
2 Envelopes of Sazon Goya with Culantro and Annatto
2 Cans of Goya Tomato Sauce
2 Cans of Goya Pulpo al Ajillo (drained)
2 Cans of Goya Mejillones al Escabeche (drained)
2 Can of Goya Bacalao a la Vizcaina (drained)
1 tsp. Goya Chipotle Sauce
1 tsp. Sugar
2 Boxes of Goya Plantains Cups
Directions
1. In a large pot, heat the oil to medium, sauté the garlic and sofrito for 1 minute, then add the sazon and the tomato sauce with one can of water and stir it.
2. Add the seafood and heat it to a boil and add the sugar and sauce. Simmer until desired consistency.
3. In a deep pot, heat Goya corn oil and add the plantains cups till they are cooked.
Uruguayan Bean Salad
Ingredients
2 Cans(15.5 oz.) of Goya Cannellini Beans, drained and rinsed
1 cup chopped seeded Tomato
¾ cup finely chopped Onion
¼ cup chopped of Fresh Flat Parsley
3 tablespoons of Goya Red Wine Vinegar
2 tablespoons of Goya Extra Virgin Olive Oil
½ teaspoon of Goya Dried Oregano
½ teaspoon of Goya Red Pepper Flakes
¼ teaspoon of Goya Black Pepper
1/4 teaspoon of Goya Adobo with Pepper
1 teaspoon of Goya Garlic
1 Envelope of Goya Salad & Vegetable Seasoning
Directions
1. Combine all the ingredients in a bowl, and toss gently.
Comments: 2
I enjoyed this show. I am very interested in the hispanic culture. I am from jamaica and I would like to try the dish with the cod fish.
I'm glad that mainstream media is taking on interest on featuring Latin dishes -- however less not forget that our delicious plantain came over to us by way of Africa. Now that was FUSION! As for the stuffed plantains or tostones rellenos, I've never understood why Goya would sell frozen plantains. It's really not that difficult preparing the cups, especially with the plantain smasher gadgets appearing in the marketplace that work alot better than what our parent's had to work with. Also, the frozen ones are never quite as good as the fresh cups. BTW, Goya's oil . . . the BEST ever!