Monthly Archives: July 2019
Summer is here. I don’t know how is it where you at, but it is hot here in FL! It’s the perfect time for something bubbly and refreshing to make summer great! That is how I came up with a Guava Passion Bellini. I love guavas: the fruit, the nectar, the candy, all of it. Wanted to create a drink that used the guava juice, but needed something to make it pop.
That is when I thought passion fruit liquor. Guava and passion fruit mix really well. Then I wanted something bubbly, becuase why not, bubbles are fun! I thought of using Prosecco, but didn’t want to add more sweetness to a mix that was already sweet, so decided to use a Prosecco Brut. It is dry, not very sweet and will counterbalance the sweetness.
You could replace the guava nectar with guava juice. I just prefer the nectar, I find it less sweet and closer in flavor to the guava. If you don’t have prosecco but have champagne, you could use it too. It is all about preferences, choices, and many times, what you have at home!
The recipe is for a 6 oz champagne glass, but it also includes the amounts if you want to prepare a pitcher. Make sure your guava nectar and the prosecco are chilled, you don’t want to add ice and dilute your bellini. Cin Cin!
Guava Passion Bellini
When is hot outside, how about a cool bellini to refresh your day! Guava and Passion fruit liquor will make this drink irresistible! This recipe is for a 6 oz champagne glass.
- 1 oz Passoa (or any passion fruit liquor)
- 2 oz Guava Nectar chilled
- 3 oz Prosecco Brut, chilled
In a champagne glass, mix the passion fruit liquor and the guava nectar. Stir and fill the rest of the glass with the Prosecco.
I chose to use Prosecco Brut because is less sweet and will balance the sweetness of the guava nectar.
If you wish to make a pitcher of the drink mix:
- 8 oz of Passoa
- 17 oz of Guava Nectar
- 750 ml of Prosecco Brut
One of my most favorite things to eat is turkey wings. They have so much flavor and contrary to the turkey leg, do not have all those ligaments that make the leg such a chore to eat. I mean, don’t misunderstand me, I will still eat a turkey leg! But turkey wings are so much easier. You have a smaller drummette, the middle section, and the wing tip. All of them are full of flavor. The turkey wing is my second most favorite part of the turkey, the thigh is my most favorite part.
When I cook turkey wings, I like to separate them into 3 pieces: the drummette, the middle part, and the wing tip. Many people like to cook them whole. But to me, they are easier to handle when separated. And easier to serve. I prefer to buy the turkey wings that come with all 3 parts, but in some stores, they have only the middle part and the wing tip. You gotta do whatever you gotta do to eat some delicious turkey wings, so I get whatever I can get my hands on.
Braising is a process where you first sear the meat to seal the flavors at a high temperature and then lower the temperature to cook the meat slow in some form of liquid. I usually use wine to braise because I love the flavour wine brings into any meat. Plus, I love wine, and there are always several bottles of wine in my house. You can use either white wine or red wine. I prefer dry wines, and if I feel like adding some sweetness, then I add dry figs, dates or prunes. But you can also use semi-sweet wines and it will work too. I wouldn’t use very sweet wines, it will make the sauce and the meat too sweet. The idea is to add a little bit of sweetness without taking over.
Sometimes I use beer and sometimes broth. It really depends on what you are cooking, and what inspiration you have that day. That is how I cook. I just let the meat talk to me and tell me what to do to it! I know, sounds coo-coo, but it works for me! Hehehe
I have two versions of the braised turkey wings. I first did the original recipe using a dutch oven, caldero for many Latin families. In my house growing up, my mom always had several calderos, different sizes and for different uses. I have never used a rice cooker to make rice, at home I always made it in the caldero. A caldero and a dutch oven are similar kinds of pots, they are big, but the caldero is usually made out of aluminum and a dutch oven made of cast iron. You can use either one, they take you to the same place when cooking. If you don’t have either, then use a large frying pan with a lid. Will not be as effective as the caldero or dutch oven, but it will do the trick.
The next day after I made the dutch oven version, we had company over for dinner and I still had raw turkey wings left. I decided to make another batch, but this time I didn’t have the luxury of cooking it for a long time since it was after work. That is why you need an Instant Pot pressure cooker! It cooks everything so much faster, it reduces the cooking time big time. And you know what, they came out as delicious as the original. I changed the recipes a little bit and both of them are posted here. You can interchange your cooking tool with the recipe you prefer.
Braised Turkey Wings - Dutch Oven Version
This recipe is a simple way to braise turkey wings in a dutch oven or a caldero. The wings come out tender and juicy, the sauce is very thick and the whole thing is delicious!!
- 5 lbs Turkey wings
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp Sage
- 1 tsp Thyme
- 1 tsp Garlic Paste
- 4 Carrots large and fat
- 2 Onions large
- 1.5 cup White Wine Slightly sweet or Dry
- 1 tbsp Olive Oil
Season the turkey wings with the sea salt, black pepper, sage, thyme, garlic paste and 1 tbsp olive oil.
In a dutch oven (caldero)or a large frying pan, set the temperature to high heat, drizzle some olive oil and brown the wings on both sides (around 7-9 minutes per side).
Once all the wings are brown, add the onions, carrots and white wine. Lower the temperature to medium heat and cover. Let it cook for 30 minutes.
Uncover the pot and flip the wings upside down to make sure everything is under the sauce. Cover the pot and cook for 25 more minutes or until the wings are tender and the sauce is thick.
You could replace the garlic paste for garlic powder.
Do not use really sweet wines, slightly sweet or dry is your best bet for flavor. You could also use slightly sweet or dry red wines. Your sauce will be darker, but just as delicious.
Braised Turkey Wings - Instant Pot Version
This is a version of my original Braise Turkey Wings Recipe, using a dutch oven. In this recipe, I shorten the cooking time by using an Instant Pot (electrical pressure cooker). There are some alterations to the original recipe, but both recipes are absolutely delicious!!
- 5 lbs Turkey wings
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1/2 tsp Sage
- 1 tsp Thyme
- 1 tsp Garlic paste
- 4 Carrots large and fat, cutted in 1 inch (2.5 cm) pieces
- 2 Onions large, cut into big pieces
- 2 tbsp Olive oil
- 15 Dried Figs Or dates if you prefer
- 1.5 cup Red wine Dry
Season the turkey wings with the sea salt, black pepper, sage, thyme, garlic paste and 1 tbsp or olive oil.
In a large frying pan, drizzle some olive oil and at high temperature, brown the turkey wings on both sides (around 8 minutes per side)
Once all the wings are browned, place them in the Instant Pot.
In the same frying pan, at high heat, lightly saute the onions for 5 minutes.
Add the onions, carrots, figs and red wine into the Instant Pot and lock the pot. Set the Manual setting to 25 minutes.
After the 25 minutes, let it sit for 10 minutes, release any pressure left and unlock the pot. Stir the wings and all the ingredients into the sauce to cover everything.
Lock the pot and cook in Manual setting for 9 minutes. After the 9 minutes, let the pot sit for 10 minutes and release any pressure left. Unlock the pot and your wings are ready!
You can use dried figs, dates, apricots or prunes.
Use dry red wine. The dried fruit is going to provide the sweetness to balance the sauce. Sweet wines might make it the sauce too sweet.
You could use the Saute setting on the Instant Pot to brown your wings and onions. I prefer a large frying pan because of the size, I can do more at the same time. But the Saute setting will do the trick.