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Pico de gallo, also known as salsa fresca, is one of my favorite sides when enjoying a classic Mexican dish. The flavors are fresh and balanced, and it adds a spunk of flavor to tacos, quesadillas, and even tortilla chips. Well, there’s going to be a tiny bit of cooking in my recipe. Instead of chopping up raw tomatoes, with the guts and all that involved, we are going to be making tomato concasse. What’s that you may ask? Well it’s French for “crushing” and refers to a cooking technique that involves scoring, boiling, and peeling. Once peeled, the seeds are removed to eliminate any bitter tastes, and then the tomato is diced. And what you’re left with is a perfect tomato that’s ready to be enjoyed raw. Find the full recipe at https://breakthrukitchen.com/2021/02/16/pico-de-gallo-salsa-fresco-recipe/ Find more recipes like this at https://breakthrukitchen.com Follow me on Instagram https://www.instagram.com/breakthrukitchen/
Pico De Gallo Salsa Fresca Recipe - Tomato Concasse Technique
YouTube Video VVVmTlhWY1Zxc3lOY2c5bnFBZ3hneUlnLlpzSVJVV29qc0w4
This is mango habanero chicken wings recipe is my favorite because it is a combination of sweet, fresh mango and spicy, earthy habanero. The flavors get perfectly balanced with the addition of lime and honey, so be sure not to skip that part! But seriously, as someone who is not the biggest fan of buffalo wings, this is the next best thing. The heat is there, but it’s contrasted so well with the mango! Now all I have to do is find a bomb dipping sauce recipe to pair these wings with… Stay tuned for that. The best part about this recipe is that once you get your hands on a pack of wings, a mango, and a couple habanero peppers, everything else you need is probably already in your pantry. For the full recipe go to: https://breakthrukitchen.com/2021/08/05/mango-habanero-chicken-wings/ For more recipes like this got to: https://breakthrukitchen.com/ What do you need to make Mango Habanero Chicken Wings? Chicken wings. The star of the show today. Mango. Adds sweet, fresh flavors to the sauce. Habanero peppers. Adds spicy, earthy flavors to the sauce. Honey. Balances the flavors in the sauce. Lime. Adds acidicity and balances flavors in the sauce. Vinegar. Cleans chicken. Water. Cleans chicken. Flour. Coats the chicken for a crispy wing. Salt. Adds flavor to the coating and sauce. Pepper. Adds flavor to the coating. Garlic powder. Adds flavor to the coating. Chili powder. Adds flavor to the coating. Paprika. Adds flavor to the coating. If you loved the use of mango in this savory dish, check out my Mango Guacamole recipe and this Mango Rice recipe!
Mango Habanero Chicken Wings Recipe
YouTube Video VVVmTlhWY1Zxc3lOY2c5bnFBZ3hneUlnLkNvR2w4VEp1azVN
Pastelón is a dish traditionally found in the Dominican Republic and Puerto Rico. However, just because the recipe is the same doesn’t mean the techniques are. In a traditional Puerto Rican pastelón recipe, you’ll find that they don’t mash their plantains. Instead of boiling and mashing the plantains, they slice the plantains long ways and fry them. I’ve actually tried that technique once before and though it was unique in texture and delicious, I prefer the Dominican technique. The plantain is smoother and it holds together a lot easier. Pastelón is meant to be the Caribbean version of the Italian dish Lasagna. Plantains plays the role of the pasta, beef plays the role of the beef, and mozzarella plays the role of the parmesan and bechamel. For the full recipe go to: https://breakthrukitchen.com/2021/04/06/pastelon-recipe/ For more recipes like this got to: https://breakthrukitchen.com/ Pastelón What do I need to make pastelón? Ripe plantains. Plantains are practically the straw of the show in this amazing lasagna remix. Make sure they’re nice and ripe! Ground beef. Whether you choose turkey, beef, pork, or chicken it’s up to you! You could even make this vegan by substituting the beef with lentils, mushrooms, and literally so much more. Pretty much anything ground works. Onion. Garlic. Green Peppers. Necessary for flavoring the ground beef and for adding a fresh touch. Mozzarella. Creates the gooey top layer that we all love. Seasonings. Caribbean flavors are a must in a pastelón! Butter. Needed to yield smooth, buttery mashed plantains. Can I make this with green plantains? This recipe is intended to be made with ripe plantains for the flavor contrast of the sweetness in the plantains and the saltiness in the beef and mozzarella. So, you could definitely make it with green plantains, but I don’t know if you could still call it a traditional pastelón. Can I make this with the Puerto Rican technique? Of course you can, and if you’ve already tried my technique I strongly encourage you to try out the other one! Just make sure you add a scrambled egg to your pastelón to make sure the layers stick together. With that addition, you can use my recipe for that technique too!
Pastelón Traditional Dominican Recipe
YouTube Video VVVmTlhWY1Zxc3lOY2c5bnFBZ3hneUlnLnIzeXlSRzJXdUNn
Tres leches is a notoriously delicious cake. Click here for the full recipe https://breakthrukitchen.com/2021/03/03/tres-leches-cake-recipe/ Click here for more recipes like this https://breakthrukitchen.com What is Tres Leches? It’s simply a sponge cake soaked in three different kinds of milk, and topped with whipped cream and fresh fruit. And given the name, it’s no surprise that this is a very popular cake in Latin cultures. It literally translates to “three milks” in Spanish. What are the three milk? The three milks are condensed milk, evaporated milk, and whole milk. They make the cake sweat, moist, and light. Each bite is like a delicate, spongey cloud. And no I’m not exaggerating. Before I ever had tres leches, I kinda thought it was over-hyped. But i remember the first time I ever tried it, and I was stunned. It gave me tiramisu vibes with the soaked cake, but it carried it’s own uniqueness. It doesn’t have any bitter contrast in flavors like tiramisu has, but it does have a lightness to it, that doesn’t make you want to stop eating it. Like, it’s not overly sweet or rich to the point where it’d be painful to finish one slice. This is the type of cake that makes you want more. The frosting A big factor in the lightness of this cake is the frosting. It’s a light, mildly sweet whipped cream frosting that works excellent with soaked cake. Top it with fresh fruit and you’ve got yourself an A+ cake right there. Will all that milk fit into my cake? It may not seem like it will, but the cake will soak up every last drop of milk. Just pour slowly and evenly along the entire cake, and don’t forget the edges! Thank you for watching my Tres Leches recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Tres Leches Cake Recipe
YouTube Video VVVmTlhWY1Zxc3lOY2c5bnFBZ3hneUlnLlY4dHp6MTJvZFpn
Tiramisu is a dessert that no one can resist, even the people who don’t necessarily have a sweet tooth. And that’s what makes this recipe perfect; the flavors work heavenly together. The crisp ladyfinger biscuits, bitter coffee, toasted rum, and sweet mascarpone create a beautiful symphony if flavors that I personally can’t get enough of. What is Tiramisu? The name itself, tiramisu, translates to “pick me up” in Italian. This refers to the two caffeinated ingredients that are present in the dessert: espresso and cocoa. Tiramisu is a coffee flavored Italian dessert. It is made by dipping ladyfingers in coffee and rum, layering a whipped mixture of mascarpone cheese, eggs, and sugar, and topped with a thin layer of cocoa powder. It’s said that it originated in Veneto, the northeastern region of Italy, in early 1970s at the restaurant Le Beccherie in Treviso. So, unlike sfogliatelle which were invented in the 17th century or cannoli which were invented somewhere between 827-1091 AD , tiramisu isn’t one most sacred of Italian desserts. It wasn’t introduced into American restaurants until the 1980s. That being said, it has never gone away. It would be nearly impossible to find an Italian restaurant that doesn’t (rightfully) have tiramisu on the menu for dessert. Now, although tiramisu is a classic recipe, it doesn’t mean it’s extremely hard to make. Actually, it only takes a couple of ingredients. Mascarpone, egg yolk, & sugar The creamy filling that goes in between the layers of soaked ladyfingers is a mixture of mascarpone, egg yolk, and sugar. Just like the ladyfingers or coffee, mascarpone cheese is one of the ingredients you cannot leave out of this recipe. It has a similar texture to cream cheese, sour cream, ricotta, and whipped cream, yet it is so incredible different from them all. Mascarpone is an Italian soft cheese made from cream. It’s American counterpart is, not surprisingly, cream cheese. But trust and believe that these are very different things. While similar in look and application, American cream cheese is firmer and has a stronger taste than its Italian counterpart. Mascarpone has a looser, velvety texture, and mildly sweet flavor. In short, mascarpone cheese is way less tangy than the stuff you put on your bagel. If you can’t get your hands on any, try any of the ingredients with similar textures listed above. The ladyfingers Ladyfingers are sweet, light, dry, egg-based, sponge biscuits. They are called ladyfingers because they are kinda shaped like fingers and they are notorious for being an essential ingredient in tiramisu. Ladyfingers can be eaten as is, but they really shine in recipes where they are soaked in a syrup or other liquid. So, without a shadow of a doubt, this is the kind of cookie that goes great in tiramisus. Find my full recipe for ladyfingers here. Coffee Since this is a coffee flavored dessert, you want to make sure you are using good quality coffee. I used espresso coffee from an actual espresso machine, but a stove top espresso maker works well too. And if you can’t get your hands on either, just make sure you’re using a good quality coffee brand. Rum The best rum for tiramisu is dark rum. Light rum has the same sweet but subtle flavor as dark rum. It even has just as much alcohol by volume as dark rum. So, what’s the difference and why should you use dark? Well, dark rum isn’t filtered and bottled right after being distilled. Instead they are aged in charred oak or wooden barrels for a period of time, and this is where they end up developing a darker color and a bolder flavor. In short, to make the most flavorful tiramisu you’re going to want to use dark rum. And those are all the ingredients you will need to make a traditional Italian tiramisu.
Traditional Italian Tiramisu Recipe
YouTube Video VVVmTlhWY1Zxc3lOY2c5bnFBZ3hneUlnLmlBOXk3S09rY2VR
Calling all home bakers! Ladyfingers are simply a dessert you need to know how to make. These classic ladyfinger biscuits are quick and simple to make at home. And yes, of course you could go to that nice Italian store that sells the pricey imported cookies, but where’s the fun in that? What are Ladyfinger biscuits? Ladyfingers are sweet, light, dry, egg-based, sponge biscuits. They are called ladyfingers because they are kinda shaped like fingers and they are notorious for being an essential ingredient to the dessert we all know and love: tiramisu. They’re also known as boudoir biscuits, sponge biscuits, sponge fingers, naples biscuits, savoiardis, and biscuits a la cuiller. I feel like everyone always assumes these biscuits are originated in Italy because of their famous connotation to tiramisu. But really, Ladyfingers originated in the late 15th century at the court of the Savoy. They were created to mark the occasion when the King of France came to visit. Later, they were given the name Savoiardi. The eggs Since this is an egg-based recipe, you need to make sure your handling your eggs correctly. Separate the egg whites and yolks during the prep. Mix the egg white with half of the listed sugar with a electric hand mixer until it form thick peaks. Mix the egg yolks with other half of the listed sugar with a hand whisk until it becomes light in light in color. Want the secret ingredient for a perfect Ladyfinger? Fold, don’t mix. The definition of folding is carefully adding a light, airy mixture (in this case egg whites) to a thicker, heavier mixture. This has to be done carefully so that the egg whites don’t deflate and lose all of the air that was beaten into them. So essentially, the secret ingredient to a perfect homemade ladyfinger is air! What other recipes can I use these cookies in other than Tiramisu? Without a shadow of a doubt, this is the kind of cookie that goes great in tiramisus. However, they also work well in icebox cakes, eclairs, trifles, and so much more. Let them cool completely before working with them. When they are fresh out of the oven, they are quite delicate on the inside and just a bit crisp on the outside. If you don’t wait for them to cool, you risk the ladyfingers falling apart. When you leave them to cool completely they will firm up and get crispier on the outside and spongy on the inside. Especially if you’re making tiramisu, goodness please let them cool completely. The biscuit will be able to soak up so much more of the coffee and rum mixture if it is stale. For the full recipe visit https://breakthrukitchen.com/2021/01/22/ladyfinger-savoiardi-biscuit-recipe/ For more recipes like this visit https://breakthrukitchen.com/
Lady Finger Savoiardi Cookies Recipes
YouTube Video VVVmTlhWY1Zxc3lOY2c5bnFBZ3hneUlnLnNNNTdiWmstenZZ
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The other day @josetejas46 with the fam😋 Chicken bandera is my go to every single time lol, I actually have a recipe to recreate this on my blog🤣 have you ever eaten at Jose tejas? #josetejas #breakthrukitchen #foodblog #foodblogger #chickenbandera More recipes coming real soon!!😊🥘 So I definitely had the best sushi in my whole life the other day. I’m a basic roll person on a regular day, strictly california roll😂 but my friend told me about this sushi spot that was all you can eat and actually good quality sushi… shout-out to her for sharing❤️ but no seriosulyyyyyy. I’m definitely going back, my favorite roll was the mango tango roll😍 but they even had a sushi pizza with crispy rice and a barbecue roll!! Omg everything was 10/10 I definitely recommend👏🏽 @picnic_sushi This was my first time making chicken Marsala❤️. I made it without heavy cream because I never have it on hand lol, but this was a great dinner. Also used a Marsala cooking wine instead of real Marsala wine, so I’ll definitely be trying this out again to see the difference🤔 have you ever made chicken Marsala? My Pico De Gallo video recipe is finally up❤️ I wrote the recipe a little while ago after learning more about the Mexican side dish in class. Check out this recipe on my blog now to learn how to make the best pico de gallo😍 Made this a while back, sharing with you now. Huevos Rotos🤤 from #spain🇪🇸 this is a simple dish; pan fried eggs, french fries, and some sort of meat. photo creds to my traveling brother! 📸 Decisions decisions😩 salty plantain or sweet plantain? That’s too hard of a decision for me to make… I’m leaving up to you guys😂 comment below or answer the poll on my story 🙂 Coming to you from Bellaria, Italy 🇮🇹 With something you probably haven’t seen before😍 This is a PIADINA. It is a classic unleavened flat bread that has been made in Romagna since the Middle Ages and can be thought of as a symbolic food of that region. A street food ahead of its time, piadine can be stuffed with just about any ingredient – vegetables, meats, cheeses or fish – and the result is always amazing. This is a classic in Emilia Romagna; prosciutto crude, arugula, and squacquerone. Squacquerone is an Italian fresh cream cheese with a tangy taste. I only know of 1 place in the east coast you can find this at, and it’s in New York. I haven’t personally been there myself, but I highly recommend trying out a Piadina for yourself❤️