mayo 16, 2014

Beautiful Things from Jose & Maria Barrera

Oven Baked BBQ Ribs


2 cups sliced onions
2 cups ketchup
2 cups water
4 tsp salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 tsp dry mustard or 4 Tbs. of regular mustard
4 lbs pork spareribs

1.Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
3.Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
4.Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
5.Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

mayo 07, 2014

Tres Leches Cake


This is a Recipe from :


  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar

Preparation Instructions :

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

The Perfect Pancakes


This is a Recipe from

Ingredients :

1 cup (130 grams) all-purpose flour 
1 1/2 teaspoons baking powder 
1/4 teaspoon salt 
2 tablespoons (28 grams) granulated white sugar
1 large egg, lightly beaten 
1 cup (240 ml) milk
2 tablespoons (28 grams) unsalted butter, melted
Plus extra melted butter for greasing the pan.

Preparation Instructions:

In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.) Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.  Adjust the temperature as needed. Can also use an electric griddle with the temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.)
Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
Repeat with remaining batter, brushing the pan with melted butter or oil between batches.
Serve immediately with butter and maple syrup.
Makes about 8 - 4 inch (10 cm) pancakes.  Serves 3-4 people.
For Blueberry Pancakes: Sprinkle fresh or frozen blueberries (prefer wild blueberries) on the tops of the pancakes just as bubbles start to appear on the top surface of the frying batter. Preparation time 15 minutes.

septiembre 20, 2009

New York New York

Hace unos años atras solía ir hasta 4 veces por año a New York. Tengo muy buenos amigos viviendo alla y me hice turista frecuente casi con trato VIP.

A finales del 2006 me atreví a ser guía turistica para un grupo de 7 amigos de Miami y nos lanzamos a la aventura de visitar la ciudad con un super intenso itinerario "matador" de tan solo 3 dias... fue un viaje inolvidable !!.

Todo comenzo con el deseo de mi amiguito Elie, ("el gordito" que en realidad es flaquito), de conocer "The Statue of Liberty", asi que ese fue el punto focal de este paseo a la ciudad que nunca duerme. Me dedique unos cuantos dias a diseñar un itinerario detallado con puntos importantes, direcciones, horas de salida y llegada, todo cronometrado militarmente para poder conocer los puntos importantes de la ciudad. La idea era hacer casi todo el recorido caminando excepto las salidas del hotel, pero a la final terminamos tomando el subway mas veces de lo esperado.

I Love NY ... me encanta la arquitectura, los museos, la diversidad, el frio, la nieve (solo como turista),la comida, los rincones clandestinos de Chinatown, mis amigos A+ (que son BELLOS !! y si no preguntenle a Gabo & Neil "ohhh your friends they are sooo BEAUTIFUL").

Aqui les dejo una copia del itinerario que usamos en ese viaje y que nos sirvio mucho. Si quieren una copia para modificar a su antojo solo dejenme un comentario y se los envio por email.

NYC I miss you so much !!

julio 01, 2009

Flag Cake

Photo: Maura McEvoy

Flag Cake (serves 20 to 24) by Barefoot Contessa

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature

3 cups sugar

6 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 1/2 teaspoons pure vanilla extract

3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

For the icing:

1 pound (4 sticks) unsalted butter, at room temperature

1 1/2 pounds cream cheese, at room temperature

1 pound confectioners’ sugar, sifted

1 1/2 teaspoons pure vanilla extract

To assemble:

2 half-pints blueberries

3 half-pints raspberries

1. Heat the oven to 350 degrees. Butter and flour an 18 x 12 x 1 1/2-inch sheet pan.

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

3. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

4. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

5. Spread three fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

Enjoy it and Happy 4th of July !!