Tembleque (Puerto Rican Coconut Pudding)

Ingredients:
2 (14 ounce) cans coconut milk
3/4 cup sugar
1/4 teaspoon kosher salt
1/2 cup cornstarch
ground cinnamon
Instructions: Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.

Pour the coconut milk mixture into molds, and refrigerate until cold and firm.

Cut around edge of mold to loosen, remove from mold and sprinkle with cinnamon.

Mussels Diablo

Mussels Diablo
Joe's Crab Shack Copycat Recipe

Serves 4

These mussels pack a powerful punch! As if our mussels weren’t already good enough, we added a flavorful garlicky tomato sauce with cilantro, smoked sausage and a hint of spice.

3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley


Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper. Add mussels. Cover, and continue to cook, shaking pot occasionally