Desserts And Good Food

     Today I want to share a recipe for a very special salad. It has been on our Puerto Rican table since before I can remember. It is one of those meals you never change, because there is nothing you can do to make it better.                        Ingredients: 1 pound of bacalao, recipe below             2 large avocados, medium dice 2 large Roma tomato, small dice                 1 small yellow onion, small dice                    1/2 cup olive oil  1 tablespoon lemon juice In a large salad bowl add all the ingredients and gently fold until combined. Serve as a sandwich, over a toast as an appetizer or simply by itself. Enjoy.  About bacalao and how to prepare it:      Bacalao is a dried salted fish used very widely in Puerto Rican cuisine. When I...

      Yucca is a root similar to a potato.  It is also known as cassava or mandioca. Look for firm, blemish free tubers. In Puerto Rico we cook yucca in many ways. For today's recipe I used frozen yucca. It can be found in the  supermarket frozen section. It is already peeled and the only thing you need to do for this recipe is to cook it.                                                                                  dessertsandgoodfood.blogspot.com Ingredients: 3 pounds of frozen yucca about 8 cup of water,to cook the yucca Salt to taste For the sauce: 1 1/2 cup olive oil pinch of salt 1/2 cup apple cider vinegar 3 large onions cut in thin slices 10 garlic cloves, slices 1 cup green olives 2 large roasted bell peppers, cut in strips ...

     I prefer to roast my red peppers instead of using canned  ones. The flavor and texture is much better and there are no hidden preservatives. Try these peppers in a vegetarian sandwich and you are going to be surprised by how flavorful they are.  Cover a tray with aluminum paper. Wash your peppers, dry with paper towels and c ut in half. Discard the seeds and sprinkle with fresh ground black pepper and salt. Drizzle with extra virgin olive oil and broil on hi in your oven for 10 minutes on each side. Remove from the oven and carefully close the aluminum paper around the peppers.   Let them cool down in the foil for about five minutes. The skin should rub right off.