M Y F A V O R I T E

DISH

P R E S E N T S

A COLLECTION OF RECIPES SELECTED BY PLAYERS FROM

NEW YORK CITY FC

LATIN SLIDERS WITH JALAPEÑO RELISH

FOR THE RELISH:1 can GOYA® Jalapeño Peppers, chopped¼ cup finely chopped yellow onion½ cup chopped fresh cilantro1 tsp. GOYA® Lemon Juice1 tsp. GOYA® Extra Virgin Olive Oil*

FOR THE SLIDERS:¾ lb. ground beef¾ lb. ground pork1 pkg. (3.5 oz.) GOYA® Chorizo, finely chopped¼ cup fresh cilantro, choppedGOYA® Vegetable Oil, for greasing grill grates GOYA® Adobo All-Purpose Seasoning with Pepper, to taste10 slices pepper-jack cheese10 slider buns

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TOTAL TIME

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m

sliders

m15 1030

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MAXIMECHANOT

MAKE RELISH:

1. In medium bowl, combine jalapeños, onions, cilantro, lemon juice and olive oil. Mix well so flavors are incorporated. Cover and refrigerate until ready to use.

MAKE PATTIES:

2. In large bowl, mix by hand ground beef, ground pork, chorizo and cilantro until just combined. Form ground meat mixture into 10 mini patties that measure about 3” wide; cover and refrigerate for at least 30 minutes, or until firm.

FINISH SLIDERS:

3. Heat grill or grill pan to medium-high heat; grease grill grates. Season patties with Adobo and place on hot grates. Grill, flipping once, until charred on underside, about 7 minutes. Flip patties and cook 4 minutes more. Top patties with cheese, cover grill and cook until patties are cooked to medium well and cheese is melted, about 3 minutes more. To assemble sliders, divide patties evenly among bottom buns, top each with about 1 teaspoon reserved relish and top buns. Serve immediately.

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* Winner of the ChefsBest® Excellence Award for overall quality.

4

GRILLED FISH TACOS WITH PEACH SALSA

FOR THE SALSA:1 can (15.25 oz.) GOYA® Peach Halves, drained and chopped (about 1 cup)½ red bell pepper, finely chopped (about ½ cup)¼ red onion, finely chopped (about ¼ cup)1 tbsp. GOYA® Jalapeño Peppers, seeded and finely chopped1 tbsp. finely chopped fresh cilantro2 tsp. GOYA® Lemon Juice GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

FOR THE FISH:4 tilapia fillets, about (1 lb), or other firm fleshed white fish, like halibut or sea bass1 tbsp. chili powder1¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper1 packet Sazón GOYA® with Coriander and Annatto1 packet (10 oz.) 6” GOYA® Corn Tortillas, warmed

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m15 430

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ALEXANDERCALLENS

MAKE THE SALSA:

1. In medium bowl, stir together peaches, bell pepper, onions, jalapeños, cilantro and lemon juice. Season with adobo; cover and refrigerate until ready to use.

MAKE THE FISH:

2. Heat grill to medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, Adobo and Sazón. Rub fish with spice mixture to coat completely.

3. Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with a fork, about 8 minutes. Thinly slice fish.

4. To serve, fill tortillas with fish; top with salsa.

3

* Winner of the ChefsBest® Excellence Award for overall quality.

6

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ALEXANDERRING

SUMMER CORN SALADPREP TIME

TOTAL TIME

YIELDS

m

servings

m4 610

I N G R E D I E N T S D I R E C T I O N S

1 bag frozen GOYA® Corn on the Cob (4 ears), or 4 fresh cobs of corn, husked1 tbsp. GOYA® Extra Virgin Olive Oil*¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper3 scallions, finely chopped (about ½ cup)½ red bell pepper, finely chopped (about ½ cup)1 tbsp. finely chopped fresh cilantro2 tsp. GOYA® Lemon Juice2 tsp. GOYA® Sazonador Total

1. Heat grill to medium-high heat. Place each cob of corn on aluminum foil square. Drizzle with olive oil and sprinkle with adobo. Wrap aluminum around cob to enclose. Grill, turning occasionally, until corn is tender and charred in spots, about 10 minutes; set aside until cool enough to handle.

2. Remove and discard foil. Cut corn kernels off cob; transfer to medium bowl. Stir in scallions, red bell pepper, cilantro, lemon juice and Sazonador Total until combined. Serve warm or at room temperature.

4

* Winner of the ChefsBest® Excellence Award for overall quality.

8

9HEBER

CHIPOTLE BAKED BEANS WITH PANCETTA

1. Rinse beans; soak in water overnight. Drain and place in slow cooker (4.5- to 6- quart pot). Stir in brown sugar, ketchup and chipotle chili; set aside.

2. In skillet, cook pancetta, onion and garlic over medium heat for 8 to 10 minutes or until onions are soft and pancetta is lightly crisp. Scrape into slow cooker. Stir in 2½ cups boiling water. Cover and cook on HIGH until beans are tender, about 5 or 6 hours. Sprinkle with green onions before serving.

1 lb. GOYA® Navy Beans (dry)⅔ cup brown sugar⅓ cup ketchup1 chopped chipotle chili from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped8 oz. pancetta, diced1 large onion, finely chopped4 tsps GOYA® Minced Garlic2 green onions, finely sliced

I N G R E D I E N T S D I R E C T I O N S

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m

servings

m15 85

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5

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MAXIMORALEZ

CHURRASCO CON CHIMICHURRI – GRILLED SKIRT STEAK

FOR THE CHIMICHURRI SAUCE:½ cup packed fresh cilantro, finely chopped½ cup packed fresh parsley, finely chopped2 tbsp. packed fresh oregano, finely chopped¼ red onion, finely chopped (about 3 tbsp.)1 tbsp. GOYA® Minced Garlic⅛ tsp. GOYA® Hot Pepper Flakes (optional)2 tbsp. GOYA® Lemon Juice2 tbsp. GOYA® Red Wine Vinegar½ cup GOYA® Extra Virgin Olive Oil* GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

FOR THE SKIRT STEAK:1 lb. skirt steak, cut into four 4-oz. pieces2 packets Sazón GOYA® without AnnattoGOYA® Adobo All-Purpose Seasoning, to taste

1. In a small bowl, combine cilantro, parsley, oregano, onion, garlic and hot pepper flakes, if desired. Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with adobo. Cover and refrigerate until ready to use (can be kept in refrigerator for up to 3 days).

2. Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Sprinkle steak on both sides with sazon and adobo. Cook steak, flipping, until golden brown, about 6 minutes for medium rare.

3. Transfer steak to serving plates; top with chimichurri sauce.

* Winner of the ChefsBest® Excellence Award for overall quality.

6

PREP TIME

TOTAL TIME

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m

servings

m20 430

10

VALENTÍNCASTELLANOS

CHORIPAN – GRILLED CHORIZO SANDWICH

1. Preheat grill to medium-high heat; grease grate well. Grill sausages, turning, for 5 to 8 minutes or until grill marked and heated through.

2. Toss together tomato, onion and Chimichurri Sauce. Serve sausages in baguette sections topped with tomato mixture.

1 packet (7 oz.) GOYA® Chorizo, sliced lengthwise1 cup tomato, diced⅓ white onion, diced¼ homemade Chimichurri Sauce or GOYA® Chimichurri Steak Sauce1 baguette, sliced in half lengthwise and cut cross-wise into 4 pieces

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m

servings

m10 420

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7

11

RONALDMATARRITA

CARNE ASADA

1. Place steak in medium non-aluminum container; add lime juice, garlic and 2 tsp. Adobo. Turn steak to coat completely in lime juice mixture; cover. Transfer steak to refrigerator. Marinate at least 30 minutes, or up to 2 hours. Bring steak to room temperature 15 minutes before grilling; drain and discard marinade.

2. Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Season steaks all over with Adobo. Cook, flipping once, until dark golden brown on both sides and cooked to desired doneness (about 6 minutes for medium rare).

3. Transfer steaks to serving platter; let rest at least 5 minutes. Thinly slice steaks. Serve with warm tortillas, beans, pico de gallo, salista and gaucamole.

1 lb. skirt steak, cut into four 4 oz. pieces½ cup GOYA® Lime Juice1 tbsp. GOYA® Minced Garlic, or 6 cloves garlic, finely chopped2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste GOYA® Corn or Flour Tortillas, warmed (for serving)GOYA® Mexican Style Pinto Beans, warmed (for serving)GOYA® Salsa Pico de Gallo –Mild (for serving)GOYA® Salsita Chile (for serving)Guacamole (for serving)

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m

servings

m5 415

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8

22

ALEXANDRUMITRIŢĂ

ARGENTINEAN GRILLED STEAKS WITH SALSA CRIOLLA

1. In small bowl, mix together tomatoes, onions, parsley, olive oil, vinegar, garlic, oregano, Adobo and pepper flakes; cover and refrigerate for at least 1 hour, or up to 48 hours.

2. Heat grill to medium-high heat. Sprinkle steak on both sides with Adobo. Cook, flipping once, until steak is well browned on both sides and cooked to desired temperature (about 6 minutes for medium-rare). Let rest for 5 minutes.

3. Divide steaks evenly among serving plates. Top with reserved Salsa Criolla.

FOR THE SAUCE:2 medium tomatoes (about ½ lb.) cored, seeded and finely chopped (about ¾ cup)½ small red onion, finely chopped (about ½ cup)¼ cup finely chopped fresh parsley2 tbsp. GOYA® Extra Virgin Olive Oil*2 tbsp. GOYA® Red Wine Vinegar1 tsp. GOYA® Minced Garlic½ tsp. GOYA® Oregano Leaf⅛ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper¼ tsp. dried pepper flakes (optional)

FOR THE STEAK:1 skirt steak (about 1 lb.), cut into 4 equal piecesGOYA® Adobo All-Purpose Seasoning with Pepper, to taste

I N G R E D I E N T S D I R E C T I O N S

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PREP TIME

TOTAL TIME

YIELDS

m

servings

m15 425

9

* Winner of the ChefsBest® Excellence Award for overall quality.

28

ISMAELTAJOURI- SHRADI

QUICK MIXED BEAN SALAD

1. In large serving bowl, mix together black beans, chick peas, red kidney beans, cucumbers, peppers, and cilantro.

2. In small bowl, whisk together vinegar, salad and vegetable seasoning, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.

FOR THE SALAD:1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed* 1 can (15.5 oz.) GOYA® Chick Peas, drained and rinsed*1 can (15.5 oz.) GOYA® Red Kidney Beans, drained and rinsed1 medium cucumber, peeled, seeded and chopped (2 cups)1 red bell pepper, seeded and finely chopped (about 1 cup)2 tbsp. finely chopped fresh cilantro

FOR THE DRESSING:3 tbsp. GOYA® Red Wine Vinegar2 packets GOYA® Salad and Vegetable Seasoning1 tbsp. GOYA® Lemon Juice½ cup GOYA® Extra Virgin Olive Oil*

I N G R E D I E N T S D I R E C T I O N S

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TOTAL TIME

YIELDS

m

servings

m10 815

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10

* Winner of the ChefsBest® Excellence Award for overall quality.

29

SEBASTIENIBEAGHA

GRILLED CHORIZO KEBABS

FOR THE SAUCE:

1. Heat oil in small skillet over medium heat until warm; add garlic and paprika to oil. Cook until garlic is light golden brown and fragrant, about 30 seconds. Transfer sauce to bowl to cool. Stir in parsley and adobo; set aside.

FOR THE SKEWERS:

2. Alternately thread peppers, chorizo and onions among 8 skewers, beginning and ending with pepper. Add grape tomato to bottom of each skewer.

3. Heat grill to medium heat. Add skewers to hot, greased grill grates. Cook, turning skewers occasionally, until vegetables are tender and chorizo is well browned, about 5 minutes. Transfer skewers to platter; drizzle with reserved sauce.

¼ cup GOYA® Extra Virgin Olive Oil*1 tsp. GOYA® Minced Garlic (or 2 fresh garlic cloves, finely chopped)½ tsp. Paprika2 tsp. finely chopped fresh parsleyGOYA® Adobo All-Purpose Seasoning with Pepper, to taste

FOR THE SKEWERS:1 bell pepper, cut into 1” squares1 package (7 oz.) GOYA® Chorizo, cut into ¼” rounds½ onion, cut into 1” squares8 grape tomatoes

I N G R E D I E N T S D I R E C T I O N S

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TOTAL TIME

YIELDS

m

servings

m15 420

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11

* Winner of the ChefsBest® Excellence Award for overall quality.

33

KEATONPARKS

GRILLED SHRIMP TOSTADAS WITH BLACK BEAN SALSA

1. In medium bowl, stir together black beans, tomato, onions, cilantro, Adobo, lemon juice and olive oil until well combined; cover and set salsa in refrigerator until ready to serve.

2. Place chiles in medium bowl and cover with hot water. Let sit for about 15 minutes. Transfer chiles and 3 tablespoons soaking water to blender. Add lemon juice, vegetable oil, Adobo, cumin, garlic and oregano to blender. Blend on high speed until smooth, about 1 minute. In bowl, combine chile mixture with shrimp; cover and chill in refrigerator for at least 15 minutes.

3. Meanwhile, heat ¼” corn oil in small skillet over medi-um-high heat. Once oil is hot, but not smoking, add one corn tortilla. Fry, flipping once, until tortilla is golden brown and crisp, about 1 minute per side; transfer to paper towel-lined tray to drain. Repeat with remaining tortillas.

4. Heat grill or grill pan over medium-high heat. Add reserved marinated shrimp and cook, flipping once until shrimp golden brown on both side and center is opaque, about 2-3 minutes per side; transfer to plate.

5. To assemble tostadas, spread heaping spoonful of warmed refried beans onto each fried tortilla, if desired. Spoon reserved salsa on each tortilla and top with two or three shrimp. Serve with lime wedges.

FOR THE SALSA:1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed Black Beans* 1 medium tomato, seeded and diced1 small red onion, finely chopped1 tbsp. chopped cilantro1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper1 tsp. GOYA® Lemon Juice1 tbsp. GOYA® Extra Virgin Olive Oil*Extra Virgin Olive Oil

FOR THE TOSTADAS:2 GOYA® Ancho Chiles, stemmed and seeded3 tbsp. GOYA® Lemon Juice2 tbsp. GOYA® Vegetable Oil1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper½ tsp. GOYA® Ground Cumin1 tsp. GOYA® Minced Garlic½ tsp. GOYA® Oregano Leaves1½ lbs. medium shrimp, peeled and deveinedGOYA® Corn Oil, for frying12 GOYA® Corn Tortillas1 can (16 oz.) GOYA® Traditional Refried Beans, warmed according to package instructions (optional)Refried Pinto Beans - TraditionalView Product DetailsLime wedges, for garnish

I N G R E D I E N T S D I R E C T I O N S

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TOTAL TIME

YIELDS

m

tostadas

m20 1240

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12

* Winner of the ChefsBest® Excellence Award for overall quality.

55

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