Ingredients:

1 pound White Fish Fillet

2 pounds Shrimp uncooked

2 Green Plantain

1 Sweet Potato

2 Roma Tomato

1 White Onion

1 Bell Pepper

4 tablespoons egregio Intense Fruit extra virgin olive oil

3 cloves garlic

1 tablespoon Basil fresh, finely chopped

1 tablespoon Oregano fresh, finely chopped

5 spoons of egregio Intense Fruit

4 cups Coconut Milk

2 cups Chicken Stock

Salt to taste

Black Pepper to taste

Preparation:

Dice the onion, bell pepper, and tomato. Heat 2 tablespoons of egregio Intense Fruit extra virgin olive oil over medium-low heat in a large pot and add diced vegetables. Cook until tender, about 10 minutes. Meanwhile, peel and slice green plantains and sweet potato.

Mince garlic and herbs and add to pot. Cook for 5 minutes, stirring occasionally. Continue prepping plantains and potato, if necessary.

Add sliced plantains and sweet potato, and shrimp to pot along with coconut milk and chicken stock. Turn heat up to medium and cook for 45 minutes or until all seafood is fully cooked and plantains/sweet potato are tender.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a pan. Season fish fillet with salt and pepper and fry it in the pan until done. Then set aside.

Chop fish and add to stew right before serving or in the bowl.

Ingredients:

3 tablespoons dried oregano

1 sprig fresh basil

1 hot pepper or 1 tablespoon red 

pepper flakes

1 tablespoon spicy Spanish paprika

3 tablespoons sweet Spanish paprika

1 tablespoon dried thyme

1/4 cup of egregio Intense Fruit extra virgin olive oil

Vinegar or fresh lemon juice

Preparation:

Finely chop basil leaves and hot pepper.

Mix basil with rest of spices in a bowl, and then rub onto chicken using your hands.

Coat all surfaces thoroughly. Add egregio Intense Fruit extra virgin olive oil a bit at a time, continuing to coat chicken with your hands.

Squeeze lemon juice from 1/2 lemon or a few tablespoons vinegar into bowl and mix.

Allow to marinate for 20 minutes to 2 hours. Roast or grill chicken.

Remember to be sure to discard any leftover adobo in which raw chicken was marinated.

Ingredients:

1 tablespoon light brown sugar

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon ground cumin

1 teaspoon garlic salt

1 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon ground nutmeg

4 skinless, boneless chicken breast halves

1 cup uncooked white rice

1-1/2 cups water

1 (8 ounce) can sliced pineapple in juice, drained - divided

2 tablespoons chopped fresh cilantro

1 spoon of egregio Organic extra virgin olive oil

Preparation:

Preheat oven to 350 degrees F (175 degrees C).

Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, nutmeg and egregio Organic extra virgin olive oil in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.

Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and egregio Organic extra virgin olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.

Ingredients:

2 cups egregio Intense Fruit extra virgin olive oil 

3 green plantains, peeled and sliced  

1/2 inch thick

Coarse Iodized Salt

1/2 pound jumbo lump crabmeat, picked over

3 tablespoons mayonnaise

1/2 avocado, cut into 1/4-inch dice (1/2 cup)

2 tablespoons fresh lime juice

2 tablespoons finely chopped fresh chives

2 radishes, trimmed and cut into matchsticks, for garnish

Preparation:

Fill a large, heavy-bottomed pot with the 2 cups of egregio Intense Fruit extra virgin olive oil, and heat over high heat until a deep-fry thermometer reaches 350 degrees. Working in 3 batches, fry plantains until golden, about 4 minutes, and transfer to a paper-towel-lined plate with a slotted spoon (return oil to 350 degrees between batches). Flatten plantains with a mallet until very thin. Return oil to 350 degrees. In batches, refry plantains until golden brown and crisp, about 3 minutes. Transfer tostones (the plantain chips) to a paper-towel-lined plate, and season with 1/4 teaspoon salt.

Gently combine crabmeat, mayonnaise, avocado, lime juice, chives, and 1/2 teaspoon salt. Divide evenly among tostones, and garnish with radishes. Crab salad can be refrigerated, surface covered with plastic wrap, up to 8 hours. Tostones can be stored at room temperature, uncovered, up to 2 hours.