All posts filed under: Culture

Puerto Rican Artist Ponce Solo

Bienvenido, today I will be talking about what has inspired me as an artist and where I will interview other artists, art students, and people involved in the art world in the coming months. I am always touched and empowered by the stories of artists and powerful people in the art world and I wanted to use this opportunity to get to know what inspires others. For this first installment, I’d like to give credit to a few of the artists that have really impacted and inspired me. I started my interviews with my dearest friend and fellow Boricua, Ponce Solo. Please Meet Ponce Solo: La del vejigante First and foremost, I respect the privacy of my friends as many of them may prefer to be anonymize. Let me introduce him to you my friends. Ponce Solo, was born in Michigan and reborn in Ponce, Puerto Rico. He is a Montana-based artist that focuses his talents and his endeavors for the grater good of helping our people in the on going recovery in Puerto Rico, …

History Of The 4th Of July

Did you know New York City has the biggest fireworks display in the United States and that three U.S. presidents died on July 4? The Fourth of July – also known as Independence Day or July 4th – has been a federal holiday in the United States since 1941, but the tradition of Independence Day celebrations goes back to the 18th century and the American Revolution. On July 2nd, 1776, the Continental Congress voted in favor of independence, and two days later delegates from the 13 colonies adopted the Declaration of Independence, a historic document drafted by Thomas Jefferson. From 1776 to the present day, July 4th has been celebrated as the birth of American independence, with festivities ranging from fireworks, parades, barbecues, carnivals, fairs, picnics, concerts, baseball games to more casual family gatherings and barbecues. During the American Revolution, the legal separation of the Thirteen Colonies from Great Britain in 1776 actually occurred on July 2, when the Second Continental Congress voted to approve a resolution of independence that had been proposed in June …

50 Tonos

Today, I’m going to take you down a dark rabbit hole. Are you ready? I hope so. Have you ever thought of your deepest darkest fantasy? Or, maybe something you want to explore but are to afraid to ask for what you want? Sometimes, I’m sure you think that what you like or want is depraved or even off the wall crazy. Sometimes, you have to step back and do an overview of your wants and needs and then try to slowly introduce them. Have you ever thought of what it might be like to hear your partner say,”yes Master, no Master, or Permission to speak Master?” Or, if you’re a woman you’ve fantasized about being called Mistress. We all have our dark……you’re not alone. Most of you know the movie 50 Shades of Grey it is notable for its explicitly erotic scenes featuring elements of sexual practices involving bondage/discipline, dominance/submission, and sadism/masochism (BDSM). The tension between Ana and Christian eventually comes to a head after Ana asks Christian to punish her in order to …

Puerto Rican Mofongo Turkey Stuffing

Prep15min Total35min Ingredients8 Servings 8 8 Ingredients 12 ozs of bacon cut into fine pieces Save $ Frying oil 1 medium onion, chopped 4 green plantains 4 mashed garlic cloves 1/4 cup green pepper 1/4 cup red pepper Salt and pepper to taste In a pan, stirfry the bacon in oil until crunchy, stirring it constantly to prevent over burning. Remove from heat and cook the onions in the same oil. 2 Peel the plantains and them into one-inch pieces. Fry until soft on all sides. Mash them with the garlic and place them in a bowl. Season and mix with the onions and bacon until unifom, add peppers and stuff turkey. 3 If you choose to serve as a side, keep warm until ready to serve. The onions and oil will keep it moist and prevent it from over drying.

Pumpkin Arroz con Leche

  15 min Total 30 min Ingredients 12 Servings 4 12 Ingredients 3 1/2 cups whole milk 1/4 teaspoon salt 1/4 teaspoon nutmeg, ground 2 cloves 1 cinnamon stick 1 cup Arborio rice 7.5 ozs pumpkin puree 1/3 cup sugar 1/2 teaspoon vanilla extract 1/2 cup packed brown sugar Orange zest for garnish Pepitas for garnish 1 In a heavy saucepan, combine milk, salt, nutmeg, cloves and cinnamon over medium heat. Bring to a slow simmer. 2 Add rice and bring to a boil. Reduce heat and cover. Let simmer, stirring occasionally until rice is tender; approximately 20 minutes. 3 Uncover and fold in pumpkin puree, sugar and vanilla until completely combined. Cook for 5 more minutes. Cover and remove from heat. Discard cinnamon sticks and cloves. Let cool. 4 To serve, garnish with orange zest and pepitas.  

Puerto Rican Coquito Cheesecake

  Prep 15 min Total 1 hr 15 min Ingredients 17 Servings 8 17 Ingredients For the coquito: 12 oz coconut milk 8.5 oz coconut cream 12 oz evaporated milk 1 tablespoon vanilla 2 cinnamon sticks 1 cup white rum (optional) For the cheesecake: 1 1/2 cups Graham crackers, ground 1/3 cup unsalted butter, softened 1 package (8 oz) cream cheese, softened 2 tablespoons Pillsbury BEST® All Purpose Flour 1/2 cup condensed milk 1 cup coquito drink 4 eggs 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/8 teaspoon ground clove 1/2 cup sugar For the coquito: In a blender, process all ingredients. You can make an alcohol-free version without rum. 2 For the cheesecake: Preheat oven to 350°F. 3 Combine ground Graham crackers with softened butter. Pour into a spring-loaded 7-inch mold and press firmly into the bottom to create the crust. Bake for 8-10 minutes. Let cool. 4 In a blender, combine cream cheese, flour, condensed milk, coquito drink, eggs, vanilla, cinnamon, cloves and sugar. 5 Pour into the mold and bake for 45 …

Puerto Rican Pastelon Lasagna

  Prep 30 min Total 1 hr 15 min Ingredients 12 Servings 6 12 Ingredients 6 ripe maduro 1/3 cup vegetable oil + 2 teaspoons 2 lbs ground meat 1 teaspoon dry oregano 1/2 teaspoon cumin powder (or to taste) Salt and pepper 2 tablespoons sofrito 2 tablespoons tomato paste 1 seasoning package 1/3 cup green olives stuffed with pepper 1 cup quesillo or grated mozzarella cheese (optional) 4 slightly beaten eggs   Peel the bananas and slice them length-wise. 2 Heat up 1/3 cup oil in a pan and fry the bananas until they’re golden brown. Drain them on a paper towel and set aside. 3 In another pan, heat a tablespoon of oil and fry the meat until it changes color. Season with the oregano, cumin, salt and pepper to taste. 4 In another pan, use the extra tablespoon oil to fry the sofrito with the tomato paste, the seasoning, and olives. Add the cooked meat and finish cooking. Fix the seasoning if you think it’s necessary. Set aside. 5 Preheat the oven …

Pastelillos de Guayaba

INGREDIENTES 5 oz. de queso blanco ECONO 5 oz. de pasta de guayaba ECONO 1 pqte. de hojaldre para empanadas ½ taza de nueces tostadas PROCEDIMIENTO ¡Convierte tu cocina en una fábrica de sabor para tu familia! Aprende a preparar unos ricos Pastelillos de Guayaba y ¡disfruta el proceso! Calienta el horno a 400 �? F. Con un cortador de galletas redondo de 1¾ de diámetro, corta cuatro círculos en cada ronda de hojaldre (48 rondas). Divide los círculos que cortaste, equitativamente entre las bandejas de hornear forradas con papel de pergamino. Deja una pulgada de espacio entre cada ronda. Hornea hasta que estén ligeramente dorados y soplados (alrededor de 8 minutos). Con la parte de atrás de una cuchara pequeña, presiona hacia abajo los centros de los pasteles calientes (para hacer hendiduras). Coloca una pieza de queso blanco y de la pasta de guayaba, en cada hendidura. Hornea hasta que la guayaba y el queso estén suaves y derretidos, (alrededor de 8 minutos). Transfiere los pastelitos a la rejilla para enfriar. Deja reposar hasta …