The Culinary Institute of America
Episodes
Tuesday Jun 29, 2021
Caribbean Root Vegetables
Tuesday Jun 29, 2021
Tuesday Jun 29, 2021
It’s time to head into the kitchen, but before beginning to cook, we need a crash course in the tubers that abound in the cooking of Puerto Rico and the Caribbean. There’s true yam that comes in multiple varieties. And then the fun starts. One man’s yucca is another’s cassava. And another’s yautia might also be called tannia, cocoyam, taro, dasheen, or malanga! Chef Alfredo Ayala walks us through the many varieties of tubers and tells us how each is used.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Monday Jun 28, 2021
Puerto Rico’s Bacalaitos and Alcapurrias
Monday Jun 28, 2021
Monday Jun 28, 2021
At a beachside stand in the area of Piñones, we find fried tidbits known as bacalaitos and alcapurrias. Bacalaitos are fritters prepared from the salt codfish that is part of the island’s sea-faring heritage. The torpedo-shaped alcapurrias are made from either meat and taro, or taro alone. They are fried in cauldrons of bubbling lard, and served up piping hot. Fritters like alcapurrias and bacalaitos are found all over the island, but they are especially relished by beach-goers.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Sunday Jun 27, 2021
Puerto Rican Hot Sauce “Pique”
Sunday Jun 27, 2021
Sunday Jun 27, 2021
Pique is traditional Puerto Rican hot sauce. Chef Alfredo Ayala explains how hot peppers are pickled in pineapple water, salt, sugar, and culantro.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Saturday Jun 26, 2021
Puerto Rican Pasteles
Saturday Jun 26, 2021
Saturday Jun 26, 2021
Pasteles are a traditional Puerto Rican Christmas dish. Chef Alfredo Ayala explains that pastels are similar to tamales, but stuffed with pork stewed with rich sofrito. They are wrapped inside a banana leaf and boiled.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Friday Jun 25, 2021
Puerto Rican Roasted Pig “Lechon”
Friday Jun 25, 2021
Friday Jun 25, 2021
For lovers of pork, there is no greater Puerto Rican treat than a trip into the hills for a sampling of lechon, or roast suckling pig. Apa Ramos, owner of Lechonera La Ranchera, in the hills above San Juan at Agua Buena, Guaynabo, shows us the process. Pork here is sold with sides like pigeon peas and rice, morcilla, green bananas in vinaigrette, cassava in a garlicky sauce called mojo, or a good potato salad.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Thursday Jun 24, 2021
Puerto Rico’s Street Food
Thursday Jun 24, 2021
Thursday Jun 24, 2021
Food is everywhere in Puerto Rico. Roadside truck stops offer hearty, stick-to-the-ribs workingman’s dishes such as cassava in vinaigrette, fricasseed rabbit, and blood sausage called morcilla. Guajo is a mixture of a pig’s innards served with rice and red beans. Green bananas known as guineos are boiled and provide an alternative starch to root vegetables and rice.
Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7
Wednesday Jun 23, 2021
Puerto Rico’s Markets
Wednesday Jun 23, 2021
Wednesday Jun 23, 2021
When exploring culinary Puerto Rico, what better place to start than a market? And who better to serve as our guide than Chef Wilo Benet, A Culinary Institute of America graduate and one of the island’s premier chefs whose restaurant Pikayo is a beacon to all who visit in search of the tastes of Puerto Rico. He’ll give us a basic course in the Puerto Rican market basket at the Plaza del Mercado, a small, but lively market in the Santurce area of San Juan. Here, we get our first look at the bounty of this region where sometimes the freshest ingredients like bananas and avocados are growing outside the back door.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Tuesday Jun 22, 2021
Jamaican Mac n’ Cheese Spring Rolls
Tuesday Jun 22, 2021
Tuesday Jun 22, 2021
Mac n’ cheese is a Caribbean staple often known by its old British name of macaroni pie. In this demonstration, Chef Bill Moore transforms the dish with fried ackee, and creates these playful and delicious spring rolls.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7