{Costa Rica} September Supper Club

I’m a little late with this post.. This is from September Supper Club at the Tapella’s and it is now well into the first week of October.  BUT- this meal was quite delicious and I cannot go without posting about it- late or not.

The Tapella’s recently took a trip to Costa Rica and came home with great recipes to try for their turn to host SC for the month of September.  All of these were a hit! I got three words for you.. yummy, yum, yum..  Fair enough?

Fancy Beverage

Guajito

Appetizers

Spicy Tuna Roll (store bought)
Black Bean Dip
Tomatillo Salsa (store bought)
Black Bean Baked Chips (store bought)

Main Entree

Tacos Ticos
Gallo Pinto
Candied Plantains

Dessert

Chocolate Raspberry Fondue
with Assorted Dippers

The evening started with a delicious beverage known in the heart if Costa Rica as the Guajito.  From the looks of the preparation, it is really similar to the Mojito, complete with limes and mint to garnish.  I did not get a taste of this lovely and crisp looking drink, but the non-preggos of our group enjoyed them through the night! 

Guajito {Costa Rican Mojito}

A Guajito is a Costa Rican version of a Mojito, using similar ingredients to embark a classic and delicious flavor. *Guaro or Aguardiente is a distilled fermented sugar cane juice. The most familiar brand import is called Cristal. White Rum may be substituted if you are unable to find this Columbian mixer. *Midori is a melon flavored liqueur similar to vodka.

Ingredients

  • 2 parts guaro or aguardiente (white rum may be substituted)
  • 1 part midori
  • 1 part fresh lime juice
  • 1 part simple syrup (recipe follows)
  • Mint
  • Crushed ice
  • Simple Syrup
  • 1 cup granulated sugar
  • 1 cup water

Instructions

Combine all in a blender and blend until slushy consistency reached.

Simple Syrup

To make the simple syrup, bring 1 part sugar with 1 part water to boil in a small saucepan over medium high heat. Continue boiling, stirring consistently until sugar has dissolved. Allow to cool.

http://chocolate-broccoli.com/2012/10/costa-rica-september-supper-club.html

Appetizers were yummy!  Jacqueline made a really good Black Bean Dip to go with the tomatillo salsa and baked chips.  She also picked up some sushi for another option to choose.  I sampled both.. Sushi for this preggo? *GASP*

I know, I know.  But, if you are seeking your sushi from a reputable place- and have never gotten anything questionable supplied from the place in the past, it is fine to have a sample or two.  I’ve missed sushi these past 7 months and just had to have a taste.  I just had to!

Frijoles Molidos

Yield: 8 servings

Serve with corn tortillas or baked tortilla chips for dipping.

Ingredients

  • 4 cups cooked black beans
  • 4 pieces of center-cut bacon
  • 1/2 cup chopped onion
  • 2 cloves garlic, chopped
  • 1/4 cup fresh coriander, finely chopped (use just 1 tablespoon if using dried)
  • 1 teaspoon hot sauce (such as Tabasco)
  • 1 tablespoon granulated sugar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup sour cream

Instructions

Blend beans in in a food processor or blender until smooth. Cook bacon in a medium non-stick skillet until crisp. Remove from pan, reserving about 1 tablespoon of bacon fat- discard the remaining. Return pan to the heat and sauté onion and garlic in the reserved bacon grease until golden and brown.

Add remaining ingredients except the cooked bacon and sour cream.

Cook over medium heat until boiling, stirring to prevent sticking.

Remove from heat and allow to sit at least 10 minutes before serving to allow to thicken.

Top with sour cream and crumbled bacon.

http://chocolate-broccoli.com/2012/10/costa-rica-september-supper-club.html

Next, it was time for dinner!

Gallo Pinto (Rice & Beans)

Yield: 6 Servings

Cook your rice at least 1 day ahead of time

Ingredients

  • 2 teaspoons canola oil
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped bell pepper
  • 2 cups black beans (canned- rinsed and drained or freshly cooked)
  • 3 cups cooked rice
  • 2 tablespoons chopped fresh coriander (use just 1 teaspoon if used dried)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce (such as Tabasco)
  • Optional Toppings
  • 3 pieces of bacon, cooked and crumbled
  • 1/4 cup sour cream

Instructions

Heat oil in a non-stick skillet over medium high heat. Add onion and bell pepper and sauté until softened, about 4 minutes. Stir in beans and cook for another 2 minutes. Add rice, stirring to combine. Cook for an additional 3 minutes. Add Worcestershire, hot sauce, and coriander, mixing well. Remove from heat.

Garnish with crumbled bacon and sour cream, if desired.

http://chocolate-broccoli.com/2012/10/costa-rica-september-supper-club.html

Tacos Ticos (Costa Rican Tacos)

Yield: 8 Servings

This dish is classically prepared by filling each corn tortilla with shredded beef, rolling and securing with a toothpick and frying until golden- similar to an empanada.

This dish was simple and delicious by serving them as mini tacos.

Ingredients

    Tacos
  • 1 pound cooked and shredded beef
  • 2 cups shredded cabbage
  • 1 large tomato, chopped
  • 1 teaspoon fresh coriander, chopped
  • 1/2 cup shredded cheese
  • Corn tortillas
  • Traditional Taco Sauce
  • 1/2 cup tomato ketchup
  • 1/2 cup mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon lemon juice
  • 2 teaspoons Worcestershire sauce

Instructions

For the Sauce:

Combine all ingredients, mixing well.

For the Tacos:

Heat tortillas in the microwave wrapped in a clean damp dish or paper towel.

Fill tortilla with shredded beef, cabbage, tomato, coriander, and cheese. Drizzle with prepared taco sauce.

http://chocolate-broccoli.com/2012/10/costa-rica-september-supper-club.html

The Cabrera’s were excited to see the candied plantains on the stove.. Diana is originally from Columbia and this is one dish she and Chris love!  I’ve only had plantains one other time, so I was excited to have them on my plate as well!

Costa Rican Style Candied Plantains

Yield: 6 Servings

Ingredients

  • 4 black plantains
  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons butter
  • ½ cup water

Instructions

Prepare the plantains by slicing the plantain skin length wise to remove. If your plantains are not quite black, before cutting roll them under your hands on the counter much like you'd roll a rolling pin. Place the sugar and cinnamon into a large bowl and set aside. Next, cut the plantains on a diagonal, one-inch thick. As you cut the plantains, place the pieces into the bowl with the sugar mixture.

Gently stir the plantains rolling them in the sugar and cinnamon mix.

Heat a medium skillet over medium high heat melt the butter. Once the butter is melted add the contents of the bowl, all the sugar and the plantains. Up the heat to high, and allow it to simmer on high for two minutes, then turn down to medium. Now, add the water. Allow it to cook for anther two minutes or so. Stir gently with a spoon.

Place a lid over the skillet and turn it down to low heat. Allow it to cook for about twenty minutes. The sugar and butter will caramelize. Allow the dish it to sit for a few minutes for thickening before serving.

http://chocolate-broccoli.com/2012/10/costa-rica-september-supper-club.html

Dessert was served.. Chocolate Raspberry Fondue- oh my yummy!  This was such a fun way to end the meal.  We all chose our skewers and proceeded to dig in!  The bananas were the most popular, and then the strawberries.  I personally was enjoying the rice krispie treats (minus the chocolate) in between fondue dips with the fruit.  I blame it all on two little girls..

Chocolate Raspberry Fondue

Yield: Serves 20

Ingredients

    Fondue
  • 1 (12-ounce) package frozen raspberries, thawed
  • 1 1/2 cups heavy cream
  • 1 1/2 pounds bittersweet chocolate, roughly chopped
  • 2-3 tablespoons Chambord or Kirschwasser
  • Sweets for Dipping
  • Strawberries
  • Sliced mango
  • Cubed Rice Krispie Treats
  • Marshmallows
  • Sliced banana

Instructions

In a large food processor or blender, blend the raspberries until smooth, about 30 seconds. Place puree in a fine mesh sieve and press the liquids into a large bowl. Discard the seeds.

Place the cream in a fondue pot, set on 4 1/2 heat, and heat until bubbly. Add in the chopped chocolate, 1/2 cup at a time, whisking to melt.

Stir in the raspberry puree and liquor, and heat until warmed through and smooth.

Serve with dippers of choice!

http://chocolate-broccoli.com/2012/10/costa-rica-september-supper-club.html

Dinner was so fun!  I love spending time with these special friends. Thank you Tapella’s for hosting this ‘authentic’ Costa Rican meal!  What a fun way to celebrate your trip and to share the details with friends.

 

Next up.. Dinner at the Massey’s house- I wonder what my Fireman has up his sleeve for October..

We shall see!

Comments

  1. I love Gallo Pinto ;)

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