Appetizers
Akkra
(Senegalese black-eyed pea fritters)
These bean fritters originated in Western Africa, but with the slave trade they spread to the Caribbean and Brazil. Crispy on the outside and creamy in the middle, they are variously known as akra, acra, accra,acrat and acarajé.
Ingredients
These bean fritters originated in Western Africa, but with the slave trade they spread to the Caribbean and Brazil. Crispy on the outside and creamy in the middle, they are variously known as akra, acra, accra,acrat and acarajé.
Ingredients
- Black-eyed peas, soaked overnight -- 1 pound
- Onion, chopped -- 1
- Water -- 1/4 to 1/2 cup
- Hot pepper sauce -- 1 or 2 tablespoons
- Salt and pepper -- to taste
- Oil for deep frying
- Place the beans in a large bowl and add water to cover. Rub the beans back and forth with your hands to remove their skins. The skins will rise to the surface and can then be skimmed off. Drain the beans.
- Place the beans and the chopped onion in a food processor. Process to a puree, adding just enough water to form a thick paste. Season with hot sauce, salt and pepper.
- Heat about 1 inch of oil in a sauté pan over medium-high flame until it shimmers. Or use a deep fryer and heat the oil to 365 to 375ºF. Drop spoonsful of the batter into the hot oil, turning until they brown on all sides. Remove to a paper towel-lined plate hold warm until all the batter has been used up. Serve immediately with hot pepper sauce.
- Akkra are traditionally fried in red palm, or dendê, oil, but peanut or any vegetable oil will do if you can't find palm oil.
- Add minced chile pepper to the bean puree for a little added heat.
- Dried shrimp is sometimes added to the batter. Use about 1/4 cup dried, ground shrimp to the above recipe. Or press a whole dried shrimp into each ball of batter before frying.
- Some recipes call for the onion to be minced and sautéed before it is stirred into the bean puree. The onion can also be eliminated if you like.
- A little beaten egg or breadcrumbs can be stirred into the batter to keep it from falling apart in the oil as it fries.
- In Brazil, these fritters, called acarajé, are popular street food. They split in half, stuffed with tasty sauces or stews and served like a sandwich.
- A similar fritter, also called akkra or accrat, is made in many Caribbean islands. But these are made with ground malanga root or a yeast flour batter instead of pureed black-eyed peas. Cooked, flaked salt cod is usually stirred into the batter.
Alcapurrias
(Puerto Rican stuffed fritters)
Say the word "alcapurrias," and most Puerto Ricans think "beach food." These scrumptious fritters are usually made with a batter of taro (yautía) and green bananas (guineos verdes), and are stuffed with either a meat (pino) filling or with crab, shrimp or lobster. Sold by vendors on the beach, they make a great snack for hungry stomachs after a long day in the sun
Ingredients
Say the word "alcapurrias," and most Puerto Ricans think "beach food." These scrumptious fritters are usually made with a batter of taro (yautía) and green bananas (guineos verdes), and are stuffed with either a meat (pino) filling or with crab, shrimp or lobster. Sold by vendors on the beach, they make a great snack for hungry stomachs after a long day in the sun
Ingredients
- Yautía (taro root) -- 1 pound
- Green bananas (see notes) -- 4
- Sazón seasoning (optional) -- 2 teaspoons
- Salt -- 1 teaspoon
- Pino filling (see empanadas recipe) -- 2 cups
- Oil for deep frying
- Peel the yautía and grate it on a fine grater into a large bowl. Next peel the green bananas and grate them into the same bowl. Add the sazón and salt and mix together well. Place the masa, or batter, in a food processor and pulse until the batter is fairly smooth.
- Cut a banana leaf or a piece of wax or parchment paper into a round slightly larger than your hand. Put about 1/2 cup of the batter onto the round and spread it out a bit. Place 2 to 3 tablespoons of the pino filling in the middle of the batter. Using the round, fold the batter up and around the filling, completely enclosing it. Form the batter into a smooth, oval round and set it aside. Continue with the remaining batter and filling until it is used up.
- Heat about 2 inches of oil in a large pan or deep fryer to about 370°F. Drop a few of the alcapurrias at a time into the oil and fry until well browned on one side. Flip and brown well on the second side. Remove to a paper towel-lined plate and repeat with the remaining alcapurrias.
- Serve hot with a hefty dash of hot pepper sauce.
- Filling Variations: Try using crabmeat, shrimp, lobster chopped chicken or chopped turkey simmer with a little sofrito.
- Masa Variations: Besides yautía and green bananas, try using plantains, yuca (cassava) or potatoes in your masa. Some cooks add a little vinegar to the dough. It both flavors it and probably helps to keep it from browning too much. Chilling the masa first makes it easier to handle.
- Alcapurrias freeze well. Place them on a baking sheet and put in the freezer until they are frozen. Then transfer them to an airtight bag and return to the freezer. Drop frozen alcapurrias directly into the hot oil to cook.
- "Green bananas" does not mean bananas that are slightly underripe. It means green green. So green they are a little hard to peel. They can be found in this state at many Latin and Asian markets, but you might have a hard time finding them at most mainstream supermarkets. Ask the produce section people if they have any in the back. Otherwise, use unripe plantains instead.
- Raw yautía can irritate some people's skin. You might want to wear rubber gloves when peeling and grating it.
Angels on HorseBack
(English bacon-wrapped oysters appetizer)
Angels on horseback were a favorite British Victorian after-dinner nibble. The name apparently comes from the way the curled bacon looks like angels wings. I don't know about that, but the popularity of these delightful appetizers flew across the Pond around the turn of the 20th century, and they are still popular at weddings and celebrations in the American Northeast.
Ingredients
Angels on horseback were a favorite British Victorian after-dinner nibble. The name apparently comes from the way the curled bacon looks like angels wings. I don't know about that, but the popularity of these delightful appetizers flew across the Pond around the turn of the 20th century, and they are still popular at weddings and celebrations in the American Northeast.
Ingredients
- Oysters, shucked -- 12
- Bacon, halved crosswise -- 6 slices
- Preheat oven to broil, and soak 12 toothpicks in a bowl of hot water for about 15 minutes. Wrap each oyster in a piece of bacon and secure with a toothpick.
- Set the oysters on a baking sheet and place under the broiler. Cook, turning occasionally, for about 6 or 7 minutes, or until the bacon is browned and the edges are beginning to curl.
- Serve as is on a platter, or remove the toothpicks and serve warm on buttered toast points or in oyster shells.
- Devils on Horseback: Use prunes instead of oysters. Stuff the prunes with toasted almonds, blue cheese or some chutney.
- Other popular stuffings include scallops, shrimp, dates and chicken livers.
- You can marinate the oysters in some lemon juice and minced garlic first if you like.
- Substitute prosciutto or pancetta for the bacon.
- Thread the oysters on skewers and grill them instead.
Baba Ghanoush
(Middle Eastern eggplant dip)
Baba ghanoush is a very popular appetizer and dip in the Middle East. Its smoky, rich flavor of the eggplant goes well with wedges of pita bread or with raw vegetables. Try using it as a sandwich spread or rolled up in wraps.
Ingredients
Baba ghanoush is a very popular appetizer and dip in the Middle East. Its smoky, rich flavor of the eggplant goes well with wedges of pita bread or with raw vegetables. Try using it as a sandwich spread or rolled up in wraps.
Ingredients
- Eggplant, Italian -- 3
- Garlic, minced -- 2-3 cloves
- Lemon, juice only -- 1
- Tahini (sesame paste) -- 2 tablespoons
- Salt -- 1 teaspoon
- Preheat oven to 400°F. Place the eggplant on a baking pan and roast in the oven until cooked through, about 45-60 minutes. The eggplant should collapse when it is removed from the oven and begins to cool.
- Cut the eggplant in half and remove the pulp. Place the pulp, garlic, lemon juice, tahini and salt in a food processor or blender and and process until smooth.
- Remove to a serving bowl, adjust seasoning and drizzle olive oil over the top. Sprinkle with parsley and serve.
- Patlican Salatasi (Turkey): Eliminate the tahini. You can also stir 1/4 to 1/2 cup yogurt into the baba ghanoush to lighten it up a bit. Garnish with paprika.
- Other names and spellings are baba ghanouj, babaganuş, and mutabal.
Baleadas
(Honduran flour tortillas with beans and cheese)
A quick and satisfying breakfast or evening meal,baleadas are thick flour tortillas folded over a variety of fillings. The most common filling for baleadas is a simple mix of beans, cheese and the Honduran-style sour cream known as mantequilla.
Ingredients
A quick and satisfying breakfast or evening meal,baleadas are thick flour tortillas folded over a variety of fillings. The most common filling for baleadas is a simple mix of beans, cheese and the Honduran-style sour cream known as mantequilla.
Ingredients
- Flour tortillas (recipe below) -- 8
- Refried beans -- 2 cups
- Crumbled queso duro, cotija or feta cheese -- 1/2 cup
- Mexican-style sour cream (cream agria) -- 1/4 cup
- Heat an ungreased griddle, comal or skillet over medium flame. Meanwhile, heat up the refried beans in a saucepan, stirring in a little water.
- Place a tortilla into the skillet and heat it on both sides to soften it up. Place the tortilla on a serving plate. Smear some refried beans on one half of the tortilla, sprinkle it with some crumbled cheese and drizzle it with a little sour cream. Fold the tortilla in half over the filling.
- Repeat with the remaining tortillas and serve hot.
- Other Baleadas Fillings: Scrambled eggs; cooked and seasoned ground beef or pork, sliced avocado, pickled jalapeños, or repollo coleslaw (see curtido recipe).
- Tortillas de Harina (Homemade flour tortillas): Flour tortillas in Honduras are a little thicker than those of their Mexican friends to the north. Making your own at home is easy, but it does take a little time. You'll fall in love with the results:
- Flour -- 2 cups
- Baking powder -- 1 teaspoon
- Salt -- pinch
- Water or milk -- 1/2 to 3/4 cup
- Butter, lard or oil -- 3 tablespoons
- Mix together the flour baking powder and salt in a large bowl. Stir in 1/2 cup of the water or milk to form a dough. Work in the butter, lard or oil until smooth. Add more liquid or flour as needed to form a smooth dough that isn't too sticky.
- Remove the dough to a floured work surface and knead until smooth. Cover with a clean dish towel and set aside to rest for at least 30 minutes.
- Heat an ungreased comal, griddle or skillet over medium flame. Cut the dough into 8 equal portions and roll each portion into a ball. Roll each ball out into roughly an 8-inch round, about 1/8-inch thick.
- Place a dough round onto the hot comal and cook for about 1 minute on each side, or until the tortilla has browned spots and is lightly puffed. Set aside and repeat with the remaining dough rounds.
Bahn Xeo
(Vietnamese filled crepe)
Banh xeo ("bahn SAY-oh") is a popular street snack in Vietnam, especially the south. The name means "sound crepe," and it indicates the sound the batter makes when it hits the hot skillet. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in a flavorful lime-scented sauce before it gets popped in your mouth.
IngredientsCrepe Batter
Banh xeo ("bahn SAY-oh") is a popular street snack in Vietnam, especially the south. The name means "sound crepe," and it indicates the sound the batter makes when it hits the hot skillet. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in a flavorful lime-scented sauce before it gets popped in your mouth.
IngredientsCrepe Batter
- Rice flour -- 1 cup
- Sugar -- 1/2 teaspoon
- Salt -- 1/2 teaspoon
- Turmeric -- 1/4 teaspoon
- Coconut milk -- 1 cup
- Water -- about 1/2 cup
- Oil -- 2-3 tablespoons
- Shallots or scallions, minced -- 2-3 tablespoons
- Garlic, minced -- 2-3 cloves
- Shrimp, peeled and deveined -- 3/4 pound
- Fish sauce -- 2-3 tablespoons
- Salt -- to taste
- Mung bean sprouts -- 1 pound
- Green leaf or romaine lettuce, cleaned and separated into individual leaves -- 1 head
- Cilantro -- 1 bunch
- Mint -- 1 bunch
- Nuoc cham dipping sauce -- 1 recipe
- In a large bowl, mix together the rice flour, sugar, salt and turmeric. Beat in the coconut milk to make a thick batter, then slowly beat in enough water to make a thin crepe batter. Set aside to rest while you prepare the rest of the ingredients.
- Heat the oil in a sauté pan over medium-high flame and add shallots or scallions and garlic. Sauté for 1-2 minutes without browning. Add the shrimp and sauté for another 3-4 minutes until the shrimp is cooked through. Add the fish sauce and salt to season. Remove shrimp to a bowl and set aside.
- Wipe out the sauté pan and reheat over medium flame. Add a small amount of oil. Stir the crepe batter well and pour 1/2 cup batter into the saute pan. Swirl the pan to coat the bottom. Lay 3 or 4 of the cooked shrimp over one half of the crepe and then sprinkle a small handful of sprouts over the shrimp. When the the middle of the crepe looks cooked through and the edges of the crepe begin to brown, fold the crepe over to cover the filling and side onto a plate. Hold in a warm oven as you finish the rest of the crepes.
- To serve the crepes, arrange the lettuce and herbs on a large platter. Give each diner his own individual crepe with a small bowl of nuoc cham dipping sauce. Each diner takes a leaf of lettuce, breaks off a piece of crepe and places it in the leaf along with a few sprigs of the herbs. The leaf is then rolled up, dipped in the sauce and eaten.
- Pork Banh Xeo: Substitute half of the shrimp with pork loin or pork belly cut in thin strips. Sauté the shallots and garlic first, then add the pork to cook through, and finally add the shrimp.
- Vegetarian Banh Xeo: Substitute fried, shredded tofu for the shrimp to make a vegetarian version. Add a variety of mushrooms to give a meaty flavor. Use soy sauce instead of fish sauce.
- Banh Xeo with Egg: Beat 4-5 eggs and pour a little over each crepe after you add the batter to the skillet, but before you add the fillings. Cover the pan for about a minute to let the egg set, then continue with the filling ingredients.
- Add 1-2 chopped scallions to the crepe batter.
- Sauté some sliced mushrooms with the rest of the filling.
- Include some peeled, seeded and thinly sliced cucumber or julienne carrot with the rest of the salad ingredients if you like.
Bao
(Chinese steamed, filled buns)
Bao, also known as baozi, are pillowy, soft buns that are either steamed or baked. They come with a variety of fillings and are a common item in dim sum shops. Bao are a favorite breakfast or mid-morning snack.
Ingredients
Bao, also known as baozi, are pillowy, soft buns that are either steamed or baked. They come with a variety of fillings and are a common item in dim sum shops. Bao are a favorite breakfast or mid-morning snack.
Ingredients
- Warm water, warm (about 110°F) -- 1 cup
- Active dry yeast -- 1 (1/4-ounce) package
- Flour -- 1 cup
- Sugar -- 1/4 cup
- Shortening or oil -- 2 tablespoons
- Water -- 1/2 cup
- Salt -- 1 1/2 teaspoons
- Flour -- 3 to 3 1/2 cups
- Filling (see variations) -- 3 cups
- In a large bowl, stir together the 1 cup warm water and yeast. Let set for about 10 minutes to allow the yeast to proof.
- Stir the 1 cup of flour into the yeast mixture until smooth. Cover with plastic wrap and set in a warm place to rise for about 1 hour.
- While the batter is rising, add the sugar, shortening or oil and 1/2 cup water to a small saucepan. Bring to a boil over medium flame, stirring to dissolve the sugar. Remove from heat and set aside to cool.
- Stir the cooled sugar water into the batter mixture. Next stir in the remaining 3 to 3 1/2 cups of flour. Remove to a lightly floured work surface and knead to form a soft, smooth dough. Place the dough into a large, greased bowl, cover, and let rise until doubled in size, from 1 to 2 hours.
- Punch down the dough with your fists and knead gently another 1 to 2 minutes. Divide the dough into two equal halves. Roll each half into a log and cut each log into 10 or 12 pieces. Roll each piece into a round about 3 inches wide. Place 2 tablespoons of filling in the center of each round. Pull the edges up around the filling and twist to seal the top.
- Place the filled rounds on a tray lined with parchment or wax paper. Cover with a towel, and let rise until doubled in size, about 45 minutes.
- Set up a Chinese bamboo steamer over a wok or pot filled with 1 to 2 inches of water . Steam the buns in batches for about 10 to 12 minutes per batch. Serve warm.
- Chan Bao: bun filled with BBQ pork, onion and oyster sauce.
- Char Siu Bao: BBQ pork bun (see Char Siu recipe notes).
- Dow Sa Bao: sweet bean paste bun.
- Fo Tui Bao: ham bun. These are usually brushed with an egg glaze and baked instead of steamed.
- Ga Lei Bao: curried beef bun. These are usually brushed with an egg glaze and baked instead of steamed.
- Gai Bao: chicken bun.
- Lat Cheung Bao: Chinese sausage bun.
- Lin Yung Bao: sweet lotus bean starch and egg yolk bun.
- Mui Jeung Gai Bao: plum sauce chicken bun.
- Pork and Cabbage Bao: see recipe.
- Xiao Long Bao: juicy pork. Popular in Shanghai.
Bichak
(Afghani stuffed savory and sweet pastries)
These triangular baked pastries come in both sweet and savory versions and are perfect as appetizers or with a cup of tea. The main recipe here is for meat (gosht) bichak, but try the pumpkin, cheese or jam versions too.
IngredientsDough
These triangular baked pastries come in both sweet and savory versions and are perfect as appetizers or with a cup of tea. The main recipe here is for meat (gosht) bichak, but try the pumpkin, cheese or jam versions too.
IngredientsDough
- Lukewarm (110°F) water -- 1/4 cup
- Active dry yeast -- 1 (1/4-ounce) package
- Flour -- 3 1/2 cups
- Salt -- 1 teaspoon
- Water -- 1 1/4 cups
- Egg, beaten -- 1
- Oil -- 1 tablespoon
- Egg yolks -- 2
- Oil -- 2 to 3 tablespoons
- Onions, finely chopped -- 2
- Ground lamb or beef -- 1 pound
- Salt and peppers -- to season
- Mix the lukewarm water and yeast together in a small bowl and set aside for 5 to 10 minutes to activate the yeast.
- Add 3 cups of the flour and the salt to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, 1 1/4 cups water, beaten egg and oil. Stir with a wooden spoon to mix the ingredients and bring the dough together.
- Remove the dough to a floured work surface and knead, adding extra flour as needed, until the dough is no longer sticking to your hands and is silky and elastic.
- Place the dough in a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 1/2 to 2 hours.
- While the dough is rising, make the meat filling. Heat the oil in a skillet over medium-high flame. Add the onions and saute until they are cooked down and translucent, 4 or 5 minutes.
- Add the ground meat and saute, breaking up large chunks, until cooked through, another 6 or 7 minutes. Drain any excess fat, season to taste with salt and pepper and set aside to cool.
- Preheat oven to 350°F. Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Cut the dough in two and roll the out half the dough into a rectangle about 1/4-inch thick.
- Use a cookie cutter or large glass to cut the dough into 3 or 4-inch rounds. Place 1 or 2 tablespoons of the meat mixture into the middle of a round. Fold the bottom of the dough up over the filling then fold down the top on each side to form a triangle. Pinch the edges together to form a seam and seal in the filling. Repeat with the remaining dough and filling.
- Place the bichak on a greased baking sheet. Beat the egg yolks with a little water and and brush the top of each pastry with the egg wash. Place the baking sheet in the oven and bake for 30 to 35 minutes, or until the pastries are lightly browned and cooked through.
- Stir some diced, cooked potatoes into the meat filling.
- Kadu Bichak (Pumpkin-filled bichak): Saute a finely chopped onion and 1 teaspoon of ground cumin in 2 or 3 tablespoons of oil until translucent. Stir in 1 (15-ounce) can of pumpkin and season to taste with salt and pepper. For a sweeter version, eliminate the cumin and add 2 tablespoons of sugar. To use fresh pumpkin, simmer the pumpkin or butternut squash in a little water until it is cooked through, then drain and mash.
- Paner Bichak (Cheese-filled bichak): Beat 1 pound of farmer's cheese with 1 egg, 3 tablespoons of sugar and 1 or 2 teaspoon of cinnamon.
- Fruit Bichak: For a sweet fruit filling, mix 2 cups of your favorite jam or preserves with 1/2 cup of breadcrumbs.
- Leftover bichak freeze well. Thaw out for 30 minutes, then reheat in a 350°F oven for 10 to 15 minutes.
Bruschetta alla Romana
(Italian grilled bread with tomatoes)
Bruschetta, at its most basic, is bread that is grilled and then rubbed with garlic and drizzled with olive oil. Topping these tasty toasts with fresh tomatoes makes a popular Roman antipasto, just perfect for the dog days of late summer.
Ingredients
Bruschetta, at its most basic, is bread that is grilled and then rubbed with garlic and drizzled with olive oil. Topping these tasty toasts with fresh tomatoes makes a popular Roman antipasto, just perfect for the dog days of late summer.
Ingredients
- Crusty Italian bread, cut into 1/2-inch slices -- 1 loaf
- Garlic, crushed -- 6 cloves
- Olive oil -- 1/3 cup
- Tomatoes, seeded and diced -- 6 or 7
- Salt and pepper -- to taste
- Fresh basil, shredded -- 1 bunch
- Prepare a grill with hot coals, or set an oven to broil. Grill or broil the bread slices until they are browned and crispy on each side.
- Remove the bread from the grill or oven and rub each piece with the raw, crushed garlic cloves.Arrange the bread slices on a platter and brush each with some of the olive oil.
- In a large bowl, toss the tomatoes with the salt, pepper and any remaining olive oil.
- Spoon some of the tomatoes over each slice of bread. Drizzle the remaining olive oil over the bruschetta, sprinkle with the basil and serve immediately.
- If not serving the bruschetta immediately, serve the tomatoes in a separate bowl and let diners spoon them over the bread themselves.
- Use fresh oregano instead of basil if you like.
- Other possible bruschetta toppings: prosciutto, salami or other cured meats, bean spreads, fresh mozzarella,
- Although often pronounced 'broo-SHET-uh" by English speakers, the correct pronounciation is "broo-SKET-uh."
- Called fettunta in Tuscany.
Buffalo Wings
(American chicken wings in spicy sauce)
A classic bar food, Buffalo wings came to us from Teresa Bellissimo, owner of the Anchor Bar in Buffalo, New York. Chicken wings are deep fried and tossed with a spicy, vinegary butter and hot pepper sauce. The popularity of Buffalo wings has skyrocketed since their creation in the 1960s. Many of today's versions vary widely from the original recipe, breading the chicken or using barbecue or other sauces. This recipe is the incomparable original.
Ingredients
A classic bar food, Buffalo wings came to us from Teresa Bellissimo, owner of the Anchor Bar in Buffalo, New York. Chicken wings are deep fried and tossed with a spicy, vinegary butter and hot pepper sauce. The popularity of Buffalo wings has skyrocketed since their creation in the 1960s. Many of today's versions vary widely from the original recipe, breading the chicken or using barbecue or other sauces. This recipe is the incomparable original.
Ingredients
- Chicken wings -- 2 pounds
- Butter or margarine -- 4 tablespoons
- Hot pepper sauce -- 5 tablespoons
- Salt and pepper -- to season
- Oil for deep frying
- Celery sticks -- about 12
- Blue cheese dressing -- 1 cup
- Cut off the wing tips and discard them or freeze them for stock. Cut the wings into two pieces at the joint. These are called drumettes and flats.
- Place the butter, hot pepper sauce, salt and pepper in a saucepan and bring to a simmer, whisking the ingredients together. Remove from heat and set aside.
- Heat the oil to 375°F in a large, deep pot or deep fryer. Deep fry the chicken wings in small batches until they are cooked through and crispy on the outside, around 4 to 5 minutes. Remove to a paper towel-lined baking pan and hold in a warm (200°F) oven while you deep fry the rest.
- Pour the sauce into a large mixing bowl. Add the cooked chicken wings to the bowl and toss to coat with the sauce. Serve immediately with celery sticks and blue cheese dressing.
- Butter or Margarine: Many Buffalo wing purists insist that using margarine makes a better wing than butter. It's up to you.
- Hot Pepper Sauce: The original hot pepper sauce used for Buffalo wings is Frank's Brand Original Red Hot Cayenne Pepper Sauce. If you can't find it, Crystal Brand is the next best thing. Tabasco Brand sauce, while excellent, is actually a distant third choice for original Buffalo wings. The flavor's just not right.
- Accompaniments: The original accompaniments were just celery sticks and blue cheese. Many places offer ranch dressing instead, and sometimes include carrot sticks.
- Breading: Not for the real thing, you don't!
- Low(er) Fat Version: Skip the deep fryer. Season the wings with a little salt and pepper and bake in a 400°F oven for 15 to 20 minutes, or until cooked through and browned.
- Spiciness: Add more or less hot pepper sauce to match your tolerance for heat.
- It works best to fry the drummettes separately from the flats, as the drummettes take longer to cook.
Bunuelos De Queso
(Puerto Rican cheese fritters)
These small cheese fritters are an excellent and easy side dish for a Puerto Rican meal.
Ingredients
These small cheese fritters are an excellent and easy side dish for a Puerto Rican meal.
Ingredients
- Eggs -- 2
- Milk -- 1 cup
- Sugar -- 2 tablespoons
- Flour -- 2 cups
- Baking powder -- 2 teaspoon
- Salt -- 1 1/2 teaspoons
- Cheese, shredded or grated -- 1 cup
- Oil for deep frying
- Beat the eggs, milk and sugar together in a large bowl. Sift the flour, baking powder and salt into another bowl.
- Mix the flour into the egg mixture just enough to moisten all the ingredients and bring the batter together. Do not overmix. Fold in the cheese.
- Heat the oil for deep frying until shimmering, or to about 365°F. Drop spoonfuls of the batter into the hot oil and fry until golden brown on all sides. Remove to a plate lined with paper towels and repeat with the rest of the batter. Serve hot.
- Good cheeses to use for buñuelos are shredded cheddar, Swiss, Jack or grated Parmesan.
- Add 1/2 cup chopped ham to the batter if you like.
- Add 2 teaspoons of dried oregano or paprika to the sifted flour if you like.
- A small ice-cream scoop is perfect for dropping batter into the oil.
Cachapas
(Venezuelan fresh corn pancakes)
Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around queso fresco, mozzarella, chopped ham, chorizo or spread with butter, cream cheese or sour cream. Cachapas are a great, gluten-free option for people who can't tolerate pancakes made with wheat flour.
Ingredients
Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around queso fresco, mozzarella, chopped ham, chorizo or spread with butter, cream cheese or sour cream. Cachapas are a great, gluten-free option for people who can't tolerate pancakes made with wheat flour.
Ingredients
- Corn kernels, fresh or frozen -- 4 cups (about 1 1/2 pounds)
- Cornstarch -- 1/2 cup
- Melted butter or olive oil -- 2 tablespoons
- Sugar -- 1 tablespoon
- Salt -- 2 teaspoons
- Water -- as needed
- If using frozen corn, thaw it first. Add the corn, cornstarch, butter or oil, sugar and salt to a food processor or blender and process until fairly smooth but still a little chunky. Add water as needed to give the batter a consistency a little thicker than heavy cream.
- Heat a heavy skillet over medium flame. Wipe the skillet with a little oil or butter and add about 1/2 cup of the batter to the skillet and spread it out a bit. Turn when the surface bubbles and the bottoms are golden brown, about 2 to 2 1/2 minutes, and brown on the other side.
- Hold in a warm oven and repeat with the remaining batter. Serve hot, spread with butter or folded around your favorite filling.
- Costa Rican Chorreadas: Add a little more sugar and 1 teaspoon of vanilla if you like. Spread with sour cream when finished and serve with eggs or gallo pinto for a great Costa Rican breakfast.
- For chunkier cachapas, reserve about 1/2 cup of the corn kernels and keep them whole. Stir them into the pureed batter.
- Substitute milk for the water if you like.
Cancha
(Ecuadorian, Peruvian toasted corn snack)
Cancha, a popular snack in Peru and Ecuador, is made with a special type of large-kerneled corn called maíz chulpe or maíz cancha chulpe. The dried kernels are tossed with oil and toasted in a hot skillet until they are browned and puffed. A simple sprinkling of salt and the cancha is ready to eat. Cancha is often served with ceviche or a cold beer.
Ingredients
Cancha, a popular snack in Peru and Ecuador, is made with a special type of large-kerneled corn called maíz chulpe or maíz cancha chulpe. The dried kernels are tossed with oil and toasted in a hot skillet until they are browned and puffed. A simple sprinkling of salt and the cancha is ready to eat. Cancha is often served with ceviche or a cold beer.
Ingredients
- Maíz chulpe (see notes) -- 2 cups
- Vegetable or olive oil -- 3 tablespoons
- Regular or sea salt -- 1 teaspoon
- Heat the oil in a large, heavy-bottomed skillet over medium flame. Add the chulpeand toss to coat with the oil. Cover the pan and cook as you would for popcorn, shaking the pan from time to time to keep the kernels from burning. The kernels will begin popping (without turning inside out like popcorn) and will take on a golden brown color. They are done when the popping subsides, about 10 minutes.
- Toss the cancha with salt to taste and serve warm or at room temperature.
- Maíz chulpe is available at many Latino grocery stores. If you can't find it near you, the plain version of the American snack called "corn nuts" is essentially the same thing as cancha.
Conch Fritters
(Caribbean deep-fried conch snacks)
The conch, pronounced "conk," is a large sea snail whose flavorful meat is a favorite of Caribbean Islanders. Conch is made into delicious soups, salads and these tasty fritters. Conch meat can be tough, so it's important to chop it very finely. The meat may be hard to find outside the Caribbean, but you can sometimes find it canned. For a good substitute, use chopped canned or fresh clams.
Ingredients
The conch, pronounced "conk," is a large sea snail whose flavorful meat is a favorite of Caribbean Islanders. Conch is made into delicious soups, salads and these tasty fritters. Conch meat can be tough, so it's important to chop it very finely. The meat may be hard to find outside the Caribbean, but you can sometimes find it canned. For a good substitute, use chopped canned or fresh clams.
Ingredients
- Conch meat, finely chopped -- 2 cups
- Onion, finely chopped -- 1/2
- Celery, finely chopped -- 1 stalk
- Garlic, minced -- 2 or 3 cloves
- Eggs, beaten -- 2
- Milk -- 1/4 cup
- Flour -- 1 cup
- Baking powder -- 1 1/2 teaspoons
- Cayenne pepper -- pinch
- Salt and pepper -- to season
- Oil for deep frying
- If using canned conch or clams, drain the liquid first. Add the conch, onion, celery, garlic, eggs and milk together in a large bowl.
- In another bowl, mix together the flour, baking powder and cayenne pepper. Stir the flour mixture into the conch mixture to form a thick batter and season with salt and pepper. Refrigerate for at least 30 minutes to let the batter rest.
- Heat about 1 inch of oil in a large skillet or pot over medium flame. When the oil is hot, drop tablespoonsful of batter into the oil and fry until browned on one side. Flip and brown on the other side. Drain on a paper towel-lined plate and repeat with the remaining batter.
- Serve conch fritters with hot pepper sauce, spicy mayonnaise or tartar sauce.
- Instead of conch, use chopped clams, chopped shrimp or crabmeat. Stir finely chopped bell pepper or carrot into the batter.
- For a different texture, substitute 1/4 cup cornmeal or 1/4 cup rice flour for 1/4 cup of the regular flour.
Domatokeftedes
(Greek tomato fritters)
This recipe for simple fritters from Santorini is a great way to use up garden tomatoes in late summer. The herbs add amazing flavor and highlight the fresh, late summer ingredients. Use only fresh tomatoes, not canned.
Ingredients
This recipe for simple fritters from Santorini is a great way to use up garden tomatoes in late summer. The herbs add amazing flavor and highlight the fresh, late summer ingredients. Use only fresh tomatoes, not canned.
Ingredients
- Fresh tomatoes, seeded and chopped -- 2 to 2 1/2 cups
- Parsley, chopped -- 1/2 bunch
- Mint, chopped -- 1/2 bunch
- Scallions, minced -- 4 each
- Oregano, dried or fresh -- 1 teaspoon or 1 tablespoon
- Salt and pepper -- to season
- Flour -- 1 1/2 cups
- Baking powder -- 1 1/2 teaspoons
- Oil for deep frying
- Mix the tomatoes, herbs, scallions salt and pepper together in a large bowl. Adjust seasoning to taste.
- Mix the flour and baking powder together well, then stir into the tomato mixture to make a thick batter that holds its shape in a spoon. Add a little water if too thick, a little more flour if too thin.
- Heat about 1/2 inch of oil in a skillet over medium-high flame. Drop small spoonfuls (about 2 tablespoons) of batter into the hot oil and flatten out slightly. Fry on one side until brown, then flip and brown on the other side. Drain on paper towels and repeat with the rest of the batter. Serve hot or at room temperature.
- Add 1/2 cup chopped sun-dried tomatoes to the batter if you like.
- Other possible additions: cooked chickpeas; chopped, sautéed onion; minced garlic; grated zucchini, squeezed dry; chopped wild greens.
- The tomatoes can be peeled if you like. Drop them in boiling water for 30 seconds. Then remove and drop them in ice water to cool. The skin will slip right off.
Empanadas
(Latin savory stuffed pastries)
Empanadas are meat pies popular throughout the Latin world. They probably originated in Galicia in the northwest corner of Spain. Spanish settlers introduced empanadas to the New World, and they are a special favorite in Chile and Argentina. The variety of fillings for empanadas is endless and includes stewlike mixtures chicken, beef, ham and cheese, fish and seafood. Other fillings include spinach, peas, potatoes, pumpkin and beans.
IngredientsPastry
Empanadas are meat pies popular throughout the Latin world. They probably originated in Galicia in the northwest corner of Spain. Spanish settlers introduced empanadas to the New World, and they are a special favorite in Chile and Argentina. The variety of fillings for empanadas is endless and includes stewlike mixtures chicken, beef, ham and cheese, fish and seafood. Other fillings include spinach, peas, potatoes, pumpkin and beans.
IngredientsPastry
- All-purpose flour -- 3 cups
- Baking powder -- 1 tablespoon
- Salt -- 1 teaspoon
- Lard, shortening or oil -- 1/4 cup
- Milk, water or broth -- 1/2 to 3/4 cup, as needed
- Oil -- 2-3 tablespoons
- Onion, minced -- 1
- Garlic, minced -- 2-3 cloves
- Ground beef -- 1 pound
- Paprika -- 1 tablespoon
- Cuminseed -- 1 teaspoon
- Oregano -- 1 teaspoon
- Water or stock -- 1 cup
- Raisins (optional) -- 1/2 cup
- Black or green olives (optional), pitted and chopped -- 1/4 cup
- Flour -- 1 tablespoon
- Mix the flour, baking powder and salt together in a large bowl. Rub the lard or shortening into the flour with your fingers, breaking it up into small pieces. If using oil, simply stir it in.
- Stir in just enough milk, water or broth to form a kneadable mass. Remove it to a floured work surface and knead for about 5-10 minutes, or until it is silky smooth. Add a little flour if it is too sticky. Cover it with a towel or bowl and let it rest at least 30 minutes.
- While the dough is resting, heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes. Add the garlic, paprika, cuminseed and oregano and sauté 1-2 minutes more. Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes.
- Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.
- Preheat oven to 375°F. Cut the rested dough into 12 equal portions. Lightly flour a work surface and roll each portion out into a 6- to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.
- Brush tops with an egg beaten with a little water if you like. Bake for 30-40 minutes until browned on top. Serve warm.
- Empanadas al Horno (Chile and Argentina):The filling above is called pinoand is typical for empanadas eaten in Chile and Argentina. Usually the filling of each empanada is topped with a sliced hard-boiled egg before it is encased in the pastry and baked. Chileans add a little more onions, Argentinians a little more beef.
- Empanadas de Atún (Tuna empanadas): Sauté a minced onion in olive oil. Cool and stir in 3 or 4 drained cans of tuna, 1 cup of frozen peas (optional), salt and pepper. Fill the pastry and bake as directed above. Sometimes the filling is topped with a couple slices of hard-boiled egg. Other recipes call for adding the tuna and a 1/2 cup white wine to the pan with the onions and simmering to cook down the wine a bit.
- Empanadas de Espinaca (Spinach empanadas): Sauté some minced onion and garlic in olive oil. Add about 2 pounds of cleaned, chopped spinach and cook until wilted. Season with salt, pepper and a little nutmeg and cool. Toss with 3/4 cup shredded mozzarella, fill pastry and bake as directed above.
- Empanadas Gallegas (Spain): The people of Galicia in northwest Spain fill empanadas with stewlike mixtures of onion and chicken, beef, salt cod, tuna, rabbit or seafood. Empanadas gallegas are often made like a large double-crust pastry and cut into serving portions. Make the dough as described above, but divide into two pieces and roll out into two rectangles, one slightly smaller than the other. Lay the larger rectangle on a greased and floured baking sheet. Spread your desired filling over the pastry leaving a 1-inch border. Lay the smaller dough rectangle over the filling and moisten the edges with water. Bring the edges of the bottom pastry up over edges of the top pastry and press to seal. Poke some holes in the top pastry with a fork and decorate with pieces of leftover dough if you like. Bake as for individual empanadas, allowing a little more time to cook completely through.
- Empanadas Mexicanas (Mexico): the pino filling, known as picadillo in Mexico, is common. Other possibilities are chile-seasoned and shredded chicken or beef topped with grated cheese. Moles are a popular filling in Oaxaca. Fruit filled empanadas are favorites everywhere.
- Empanadas Venezolanas (Venezuela): made with the same dough used forarepas. Roll the dough out into rounds between plastic wrap, fill, seal and deep fry in hot oil. Popular fillings are meat, cheese, black beans and seafood.
- Pastelillos (Puerto Rico): fill with pico (known as picadillo in Puerto Rico), shredded cheese or guava paste (guayaba).
- Salteñas (Bolivia): a favorite for breakfast in Bolivia, sold by roadside vendors. Mix a little paprika or achiote oil into the dough to give it an authentic reddish-orange tinge. Make a chicken or beef stew with potatoes and peas. Spice it up with some cumin and hot chiles or cayenne pepper. Sweeten it with a big pinch of sugar. Then thicken it with a packet of plain gelatin (follow package directions) before cooling. Fill and bake as directed above.
- Empanadas Dulces (Dessert empanadas): fill with fruit preserves (apple, pineapple, guava), dulce de leche, arroz con leche, or canned pumpkin.
- Sometimes a beaten egg is added to the pastry dough. Other recipes call for the addition of about 1 tablespoon of vinegar.
- Roll the dough out into large 6- to 8-inch rounds for individual portions sizes, or into 3- to 4-inch size to make appetizers.
- The pastry for empanadas is usually a pie-crust-like short dough made with lard or shortening. But recipes for the pastry vary as much as fillings. Puff pastry (hojaldre) is often used as a shortcut and can be found in pre-cut rounds in many Latin markets.
- Empanadas are a traditional food on Chile's National Day (September 18).
- The empanadinhas of Brazil are similar, but they are more like a tart and open-faced on top.
Falafel
(Middle Eastern fried chickpea patties)
Falafel is the original veggie burger and is a common dish throughout the Middle East. It is found in Lebanon, Syria, Israel, Egypt, and is especially popular with Palestinians. In Egypt it is known astamiyah or taamiyah. Israelis sometimes call it the "national food of Israel."
Ingredients
Falafel is the original veggie burger and is a common dish throughout the Middle East. It is found in Lebanon, Syria, Israel, Egypt, and is especially popular with Palestinians. In Egypt it is known astamiyah or taamiyah. Israelis sometimes call it the "national food of Israel."
Ingredients
- Chickpeas, dried -- 1 cup
- Breadcrumbs -- 1/2 cup
- Garlic, crushed -- 2 to 3 cloves
- Parsley, minced -- 1/4 cup
- Flour -- 2 tablespoons
- Salt -- 1 to 2 teaspoons
- Baking powder -- 1 teaspoon
- Ground coriander -- 1 teaspoon
- Ground cumin -- 1 teaspoon
- Turmeric (optional) -- 1/2 teaspoon
- Cayenne pepper -- 1/2 teaspoon
- Oil for deep frying
- Place the chickpeas in a large saucepan and add water to cover them by 2 inches. Bring to a boil over high heat and then cover tightly and remove from heat. Let set for 1 to 2 hours to soak.
- Drain the chickpeas and rinse them with fresh water. Place the chickpeas, breadcrumbs and garlic in a food processor and pulse until the chickpeas break down into small pieces the size of breadcrumbs. Do not overprocess to a puree.
- Remove the chickpea mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly.
- Heat oil in a deep fryer to 375°F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Drop patties a few at a time into the hot oil and brown well on both sides, about 4 to 5 minutes. Remove the browned from the oil and drain on a plate lined with paper towels. Repeat with the remaining patties.
- Falafel can be served on its own with taratour sauce. Or stuff it in pita bread halves with tomatoes, cucumbers and onions and eat it like a sandwich.
- Tamiyah (Egypt): Falafel is usually made with fava beans in Egypt. Substitute some or all of the chickpeas with small, dried favas.
- Instead of breadcrumbs, use a piece of pita bread. Just process it into crumbs in the food processor first.
- Some recipes call for the addition of 1 egg. This helps hold the mixture together as it cooks.
Spring Rolls
Philippines' local appetizer
Ingredients: 8-10 large Chinese mushroomslarge head of cabbage
1 carrot
1/3 pound lean ground pork
garlic powder
salt and pepper to taste
1/4 pound cooked salad shrimp
frozen wrappers (preferably Spring Home Spring Roll Pastry or Weichuan)
egg white
vegetable oil
Cooking Method:
Cover mushrooms with boiling water and let soak at least 15 minutes while preparing other ingredients. Quarter cabbage and discard core. Shred into 1/8 inch strips by pushing quickly through a food processor using the slicing disk. Put cabbage into a large mixing bowl. Peel carrot. Using the vegetable peeler, cut ribbons of carrots directly into bowl of cabbage. Saute pork in a large deep skillet. Add garlic powder, salt and pepper to taste. When cooked, add to the cabbage.
Defrost and rinse shrimp; remove visible veins, then add to cabbage. Drain mushrooms, remove stem and slice very thinly. Add to cabbage. Add more seasoning and mix well. Return to skillet over medium heat and toss continually until cabbage starts to wilt slightly. Remove from heat and return to mixing bowl. When cool, squeeze all excess liquid from filling.
Heat oil in wok or skillet on high heat. If using a deep fryer, heat to 350 degrees. Using 1/3 cup of filling, wrap spring rolls in the usual manner. Seal tightly with egg whites. Fry several at a time until wrapper is golden brown. Lift out of pot with tongs and drain well on paper towels before serving.
Ingredients: 8-10 large Chinese mushrooms
1 carrot
1/3 pound lean ground pork
garlic powder
salt and pepper to taste
1/4 pound cooked salad shrimp
frozen wrappers (preferably Spring Home Spring Roll Pastry or Weichuan)
egg white
vegetable oil
Cooking Method:
Cover mushrooms with boiling water and let soak at least 15 minutes while preparing other ingredients. Quarter cabbage and discard core. Shred into 1/8 inch strips by pushing quickly through a food processor using the slicing disk. Put cabbage into a large mixing bowl. Peel carrot. Using the vegetable peeler, cut ribbons of carrots directly into bowl of cabbage. Saute pork in a large deep skillet. Add garlic powder, salt and pepper to taste. When cooked, add to the cabbage.
Defrost and rinse shrimp; remove visible veins, then add to cabbage. Drain mushrooms, remove stem and slice very thinly. Add to cabbage. Add more seasoning and mix well. Return to skillet over medium heat and toss continually until cabbage starts to wilt slightly. Remove from heat and return to mixing bowl. When cool, squeeze all excess liquid from filling.
Heat oil in wok or skillet on high heat. If using a deep fryer, heat to 350 degrees. Using 1/3 cup of filling, wrap spring rolls in the usual manner. Seal tightly with egg whites. Fry several at a time until wrapper is golden brown. Lift out of pot with tongs and drain well on paper towels before serving.
Banana chips
Ingredients:2 raw green bananas
1 teaspoon black pepper powder
salt to taste
oil for frying
Cooking Method:
Remove the skin from bananas and cut into about ¼ inch thick slices in a crosswise manner. Heat oil in a frying pan and fry the slices until crisp. Remove from frying pan and place on a plate covered with paper towels. Sprinkle salt & pepper over the fried slices while they are hot. Serve with tomato ketchup.
1 teaspoon black pepper powder
salt to taste
oil for frying
Cooking Method:
Remove the skin from bananas and cut into about ¼ inch thick slices in a crosswise manner. Heat oil in a frying pan and fry the slices until crisp. Remove from frying pan and place on a plate covered with paper towels. Sprinkle salt & pepper over the fried slices while they are hot. Serve with tomato ketchup.
Cold Crab spread
Ingredients:
1 can Cream of Mushroom soup
6 ounces of cream cheese
1 envelope unflavored gelatin
7 ounce can of crabmeat (or use fresh)
2-3 tablespoons of minced onion
3/4 cup chopped celery
3/4 cup mayonnaise
Cooking Method:
Warm soup. Add cream cheese and stir until smooth. Mix 1 tablespoon of cold water with gelatin and add to mixture. Remove from heat. Add onion, celery, crabmeat and stir. Add mayonnaise and stir. Pour into a lightly oiled mold and chill for at least 12 hours. Serve with crackers.
1 can Cream of Mushroom soup
6 ounces of cream cheese
1 envelope unflavored gelatin
7 ounce can of crabmeat (or use fresh)
2-3 tablespoons of minced onion
3/4 cup chopped celery
3/4 cup mayonnaise
Cooking Method:
Warm soup. Add cream cheese and stir until smooth. Mix 1 tablespoon of cold water with gelatin and add to mixture. Remove from heat. Add onion, celery, crabmeat and stir. Add mayonnaise and stir. Pour into a lightly oiled mold and chill for at least 12 hours. Serve with crackers.
Almond Mushroom Pate with Cream Cheese
Ingredients:
2 tbsp margarine
1 sm onion, chopped
1 clove garlic, minced
1 1/2 cup sliced mushrooms
1/2 tsp tarragon
1 cup blanched whole almonds
1 tbsp lemon juice
2 tsp soy sauce
1 ds white pepper
2 tbsp cream cheese, optional
Direction:
Garnish: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional
In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened.
Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice.
People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.
2 tbsp margarine
1 sm onion, chopped
1 clove garlic, minced
1 1/2 cup sliced mushrooms
1/2 tsp tarragon
1 cup blanched whole almonds
1 tbsp lemon juice
2 tsp soy sauce
1 ds white pepper
2 tbsp cream cheese, optional
Direction:
Garnish: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional
In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened.
Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice.
People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.
Almond-Sherry Mushroom Pate
Ingredients:
1/2 small onion quartered
1 small clove garlic
1/2 pound fresh mushrooms halved
2 tbsp butter
1/4 tsp salt
1/8 tsp tarragon crushed
1 dash white pepper
10 ounces blanched whole almonds toasted
1 tbsp dry sherry
1 tbsp heavy cream
Direction:
In food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped.
Melt butter in medium skillet, add onion, garlic, mushrooms, salt, tarragon, and pepper. Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tbsp.
Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth. Add reserved 2 tbsp chopped almonds, process with on-off bursts. Cover and chill. Mound pate on serving plate. Garnish with reserved 2/3 cup almonds.
1/2 small onion quartered
1 small clove garlic
1/2 pound fresh mushrooms halved
2 tbsp butter
1/4 tsp salt
1/8 tsp tarragon crushed
1 dash white pepper
10 ounces blanched whole almonds toasted
1 tbsp dry sherry
1 tbsp heavy cream
Direction:
In food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped.
Melt butter in medium skillet, add onion, garlic, mushrooms, salt, tarragon, and pepper. Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tbsp.
Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth. Add reserved 2 tbsp chopped almonds, process with on-off bursts. Cover and chill. Mound pate on serving plate. Garnish with reserved 2/3 cup almonds.
Apple-Walnuts Stuffed Mushrooms
Ingredients:
32 lg mushrooms, fresh vegetable cooking spray
3 tbsp celery, finely chopped
1/2 cup apple, minced
2 tbsp fine, dry breadcrumbs
1 tbsp parsley, fresh, chopped
2 tbsp walnuts, finely chopped, toasted
1 tbsp Blue cheese, crumbled
2 tsp lemon juice
Clean mushrooms with damp paper towels. Remove stems, finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside.
Coat a small skillet with cooking spray, place over medium high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender.
Combine celery mix, apple and next 5 ingredients in a small bowl, stir well. Spoon 1 1/2 tsp apple mix into each reserved mushroom cap. Place mushrooms in a 15x10" jelly roll pan, bake at 350 for 15 minutes.
32 lg mushrooms, fresh vegetable cooking spray
3 tbsp celery, finely chopped
1/2 cup apple, minced
2 tbsp fine, dry breadcrumbs
1 tbsp parsley, fresh, chopped
2 tbsp walnuts, finely chopped, toasted
1 tbsp Blue cheese, crumbled
2 tsp lemon juice
Clean mushrooms with damp paper towels. Remove stems, finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside.
Coat a small skillet with cooking spray, place over medium high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender.
Combine celery mix, apple and next 5 ingredients in a small bowl, stir well. Spoon 1 1/2 tsp apple mix into each reserved mushroom cap. Place mushrooms in a 15x10" jelly roll pan, bake at 350 for 15 minutes.
Artichoke Dip
Ingredients:
1 cup Parmesan cheese
1 cup mayonnaise
1 1/2 cup artichoke hearts
Garlic powder
Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder.
Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350xF oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread.
1 cup Parmesan cheese
1 cup mayonnaise
1 1/2 cup artichoke hearts
Garlic powder
Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder.
Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350xF oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread.
Asparagus Chicken Puffs with Curry
Ingredients:
1 lg chicken breast filleted and cooked
2 tbsp mayonnaise
1/2 to 1 tsp curry powder
Salt and pepper to taste
14 oz. pkg. puff pastry
12 oz. can asparagus well drained
1 egg beaten
Sesame seeds
In a food processor, blend chicken, mayonnaise, curry, salt and pepper until smooth. Roll pastry into rectangular shape, 10" x 14". Cut lengthwise into 3 even strips.
Spread chicken mixture along one side of each strip of pastry. Place asparagus spears lengthwise beside chicken mixture. Brush edges of pastry with egg.
Roll pastry over to close completely. Brush top with egg, cut rolls diagonally into 1" pieces and sprinkle with sesame seeds. Place on greased cookie sheet and bake at 450 degrees for 10 minutes. Lower oven to 350 degrees for another 10 minutes or until golden brown.
1 lg chicken breast filleted and cooked
2 tbsp mayonnaise
1/2 to 1 tsp curry powder
Salt and pepper to taste
14 oz. pkg. puff pastry
12 oz. can asparagus well drained
1 egg beaten
Sesame seeds
In a food processor, blend chicken, mayonnaise, curry, salt and pepper until smooth. Roll pastry into rectangular shape, 10" x 14". Cut lengthwise into 3 even strips.
Spread chicken mixture along one side of each strip of pastry. Place asparagus spears lengthwise beside chicken mixture. Brush edges of pastry with egg.
Roll pastry over to close completely. Brush top with egg, cut rolls diagonally into 1" pieces and sprinkle with sesame seeds. Place on greased cookie sheet and bake at 450 degrees for 10 minutes. Lower oven to 350 degrees for another 10 minutes or until golden brown.
Asian Latkes with Nuts and Gingered Sour Cream
Preparation: 10 minutes, cookig time: 10 minutes.
Ingredients:
2 1/4 lbs potatoes
1/4 cup coarsely chopped cashews
1/4 cup flour
2 tbsp wasabi powder
2 eggs, beaten
Vegetable oil
Gingered Sour Cream:
1/2 cup sour cream
2 tbsp chopped fresh ginger or 1 tbsp powdered ginger
Peel and grate the potatoes. Place in colander and set over large bowl, squeeze out as much liquid as possible.
Stir together with the nuts, flour, wasabi and eggs.
Heat 1 tbsp oil in lg, heavy skillet over medium-high heat.
Form batter into silver dollar size patties and fry til golden brown on both sides, adding more oil and adjusting the heat as needed.
Gingered Sour Cream: Stir together sour cream and ginger.
Ingredients:
2 1/4 lbs potatoes
1/4 cup coarsely chopped cashews
1/4 cup flour
2 tbsp wasabi powder
2 eggs, beaten
Vegetable oil
Gingered Sour Cream:
1/2 cup sour cream
2 tbsp chopped fresh ginger or 1 tbsp powdered ginger
Peel and grate the potatoes. Place in colander and set over large bowl, squeeze out as much liquid as possible.
Stir together with the nuts, flour, wasabi and eggs.
Heat 1 tbsp oil in lg, heavy skillet over medium-high heat.
Form batter into silver dollar size patties and fry til golden brown on both sides, adding more oil and adjusting the heat as needed.
Gingered Sour Cream: Stir together sour cream and ginger.
Avocado Dip
Preparation: 15 minutes.
Ingredients:
1 tomato, peeled and seeded
2 tbsp chopped green chili peppers
1 tbsp lime juice
2 large avocados, peeled
1 clove garlic, well mashed
1/2 cup chopped onions
1 tsp salt
Put all ingredients into a blender, in the order they are listed and blend to a rough puree, or mash by hand and mix well.
Serve immediately to avoid darking.
Guacamole is usually accompanied by tostaditas (deep fried corn chips).
Ingredients:
1 tomato, peeled and seeded
2 tbsp chopped green chili peppers
1 tbsp lime juice
2 large avocados, peeled
1 clove garlic, well mashed
1/2 cup chopped onions
1 tsp salt
Put all ingredients into a blender, in the order they are listed and blend to a rough puree, or mash by hand and mix well.
Serve immediately to avoid darking.
Guacamole is usually accompanied by tostaditas (deep fried corn chips).
Bacon and Cheese Eggs with Mayonnaise
Ingredients:
6 hard cooked eggs, peeled
3 tbsp mayonnaise
2 slices crisp bacon
2 tsp vinegar
1/4 cup grated cheddar
1/8 tsp salt
Using a knife cut the outside of the egg white just as far as the yolk, carefully remove the egg white leaving the yolks intact.
Mash egg yolks and stir with mayonnaise, bacon, vinegar, cheese, and salt.
Fill egg white halves. Top with crumbled bacon.
6 hard cooked eggs, peeled
3 tbsp mayonnaise
2 slices crisp bacon
2 tsp vinegar
1/4 cup grated cheddar
1/8 tsp salt
Using a knife cut the outside of the egg white just as far as the yolk, carefully remove the egg white leaving the yolks intact.
Mash egg yolks and stir with mayonnaise, bacon, vinegar, cheese, and salt.
Fill egg white halves. Top with crumbled bacon.
Bacon-Cream Cheese Stuffed Mushrooms
Ingredients:
8 oz. Cream cheese, softened
4-6 strips of bacon, fried and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed finely chopped
Saute onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.
Stuff each mushroom and bake at 350 degrees F for 10-15 minutes. Finish under the broiler just until tops are golden. Serve them as a side dish or as a main dish.
8 oz. Cream cheese, softened
4-6 strips of bacon, fried and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed finely chopped
Saute onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.
Stuff each mushroom and bake at 350 degrees F for 10-15 minutes. Finish under the broiler just until tops are golden. Serve them as a side dish or as a main dish.
Atchara
Ingredients
(Optional) You can also add a meat dressing on top!
- 4 cups grated green papaya
- ½ cup coarse salt
- 1 cup vinegar
- 2 carrots, thinly sliced
- ½ green bell pepper, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 small ginger, cut into strips
- 5 cloves garlic, thinly sliced
- ¼ onion, thinly sliced
- Boil mixture, stirring constantly until sugar is dissolved.
- Set aside and let it cool.
- Combine grated papaya and salt.
- Knead together for a few minutes.
- Wrap 1 cup at a time with a piece of cloth (it should be cotton) and squeeze out moisture.
- Soak grated papaya in vinegar overnight.
- Squeeze out as much vinegar from the papaya.
- Combine with the other ingredients.
- Pack in sterilized jars and pour hot pickling mixture over the vegetables.
- Let cool at room temperature.
- Cover jars tightly and refrigerate.
(Optional) You can also add a meat dressing on top!
Chicharon
This crispy fried pork skin appetizer is popular snack in the Philippines.
Ingredients
Directions
Ingredients
- 2 pounds Pork rind, cut into 1-inch squares
- 3 cups water
- 1 tablespoon salt
- 1 cup vegetable or corn oil
- 3 tablespoons apple cider vinegar
- 3 cloves crushed garlic
- patis or salt and freshly ground pepper to taste
Directions
- Boil cut Pork rind in water and salt for 30 minutes.
- On an oven pan, spread the cooked Pork rind and bake at 300 F for 3 hours. Set aside and let cool.
- Deep fry rinds in a skillet in hot oil over high heat until they puff up.
- Combine all dipping ingredients and mix well.
- Drain fried rinds and serve with dipping sauce.
Fresh Lumpia
Fresh Lumpia
This is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Springrolls, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.
Ingredients
This is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Springrolls, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.
Ingredients
- 1 clove garlic, minced
- 1 medium Onion, diced
- 2 tablespoons vegetable oil
- 1/2 pound Pork, diced
- 1/2 cup water
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium Potato, peeled and diced
- 1/2 cup green beans, french cut
- 1/2 cup cabbage, shredded
- 1/2 cup jicama, sliced
- 1/2 cup peanuts, shelled, toasted and chopped
- 1/2 cup Shrimp, peeled and diced
- 15-20 small lettuce leaves
- 15-20 lumpia wrappers
- 3-4 tablespoons minced garlic
- 1/4 cup Sugar
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1 cup water
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 3 cloves garlic, minced
- 3 eggs
- 1/4 teaspoon salt
- 2 cups flour
- 2 cups milk
- 1/4 cup vegetable oil
- Combine eggs and salt. Gradually add flour, alternating with milk. Beat with a whisk until smooth. Beat in oil gradually. Refrigerate batter 1 hour.
- Brush a nonstick crepe pan with oil and place over low heat. Ladle in 2 tablespoons batter, swirl to cover pan and pour off excess. Cook until the wrapper can be lifted (if batter bubbles, the pan is too hot). Turn and cook just to warm the other side. Makes 20 wrappers.
- Combine first four ingredients; bring to a light boil.
- Add cornstarch, stir until thickened. Remove from heat, then stir in garlic. Makes 1-1/2 cups.
- Saute garlic and onions in oil. Add Pork and saute until fat begins to render. Add water, bring to a boil, reduce heat and cover. Simmer 10 minutes.
- Add fish sauce, salt, pepper and Potato. Cook 5-7 minutes. Add vegetables, peanuts and Shrimp. Stir-fry 5-10 minutes. Cool.
- Place a lettuce leaf in the center of a wrapper. Add 2 tablespoons filling. Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side. The edge of the lettuce will stick out. Seal edge with water. Wrap each lumpia in wax paper. Serve with sauce and minced garlic or peanuts.
Lumpiang Shanghai
Lumpia Shanghai (Shanghai China)
The name "Shanghai" obviously in China. A recipe that all Filipinos are proud of! Lumpia (Shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as side dish or appetizer.
Ingredients
The name "Shanghai" obviously in China. A recipe that all Filipinos are proud of! Lumpia (Shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as side dish or appetizer.
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 carrot, grated
- ¼ cup soy sauce
- 2½ teaspoons black pepper
- 1½ tablespoons garlic powder
- 2 tablespoons salt
- 1 (16 ounce) package spring roll wrappers
- 1½ quarts oil for frying
- In a large bowl, combine ground pork, ground beef, onion, and carrot.
- Make sure to completely mix everything.
- Get down and dirty and use your hands.
- Knead the meat in the bowl if you must.
- Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper.
- Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
- Take the bottom and top edges of the wrapper and fold them towards the center.
- Take the left and right sides, and fold them towards the center.
- Moisten the last edge of the wrapper to seal.
- Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 °F (190 °C).
- Fry 3 or 4 lumpia at a time.
- Fry for about 3 or 4 minutes, turning once.
- Lumpia are cooked through when they float, and the wrapper is golden brown.
- Cut in half, or serve as is with dipping sauce.
- We like sweet and sour sauce, soy sauce with calamansi, or banana ketchup.
HomeMade Fishballs
Ingredients:
- 3 Tilapia fillets (fish)
- Salt and pepper to taste
- 3 cloves minced garlic
- 1 medium sized chopped onion
- 2 tbsp minced green onion
- 2 – 3 tbsp shredded carrots
- 1/3 cup water, just enough to soak the fish
- 2 – 3 tbsp flour
- Layer the fish in a pan
- Season it with salt and pepper
- Put just enough water to cover the fish
- Boil the fish until the water disappear
- Crush the boiled fish
- Mix in all the ingredients until the mixture is kind of sticking together
- Add some salt and pepper to taste
- Roll into ball
- Deep fry until golden brown
- Serve with any sauce that you want.
Grilled Jalapeno Potatoes
Ingredients:
Procedure:
- 4 sliced potatoes
- 3 tbsp of butter
- 2 tsp of seasoning (combination of salt, ground black pepper, garlic powder, and cayenne powder)
- Chili peppers (according to taste) or your favorite hot sauce
- Chopped onion
- Green bell pepper strips
Procedure:
- Place the sliced potatoes in a pan and cover it with aluminum foil
- Place the pan in a grill or smoker and let it cook for about an hour
- Serve while its hot
Deep Fried Spring Rolls with Bean Sprouts
Ingredients:
- Cooking oil for sautéing and frying
- 1 tbsp minced garlic
- 2-3 tbsp chopped onion
- 2-3 tbsp chopped tomato
- Cubed pork, however much you want
- Shrimp, however much you want
- 1 cup chopped or shredded carrots
- 3 tbsp of chopped kinchay
- 2 pcs beef or pork broth cubes
- 1 lbs bean sprouts
- 3 boiled eggs, sliced
- 2 pcs chopped potato, fried
- Lumpia skin, separated
- Cornstarch and hot water for paste
- Boil the eggs and slice it. Set aside.
- Fry the chopped potatoes until crisp on the outside. Set aside.
- Heat some cooking oil.
- Saute some garlic, onion, tomatoes.
- Mix in the cubed pork and let it cook for approximately 5 minutes.
- Add the shrimp to the mixture.
- Dissolved the broth cubes in about ¼ cup of water and add it to the mixture.
- Add the carrots. Let it cook for a few minutes.
- Add the kinchay.
- Then add the bean sprouts. Stir and let it cook for a couple of minutes. Be careful not to overcook the bean sprouts.
- Drain the lumpia mixture.
- Mix some hot water and cornstarch to make a paste.
- Put some lumpia mixture into the lumpia skin, also add a slice of egg, and a few pieces of potato and roll it. Seal it with a paste.
- Deep fry until golden brown.
- Mix some soy sauce and vinegar.
- Put some garlic, onion, and a little bit of ginger powder.
- Do this to taste.
Shrimp Tempura
Ingredients:
- 1 lb shrimp
- 1/2 cup flour
- 1/4 cup cornstarch
- 2 tbsp instant mashed potato powder
- 1 cup club soda
- Salt and pepper to taste
- 1 cup Panko bread crumb
- Cooking oil for deep frying
- Straighten out the shrimp just like what I did on the video.
- Mix the flour, cornstarch, instant mashed potato, salt and pepper into a mixing bowl.
- Add the club soda and whisk it.
- Wait for a few minutes until the batter thickens up.
- Dip the shrimp in the batter and in the Panko bread crumb.
- Deep fry until golden brown.
- Serve with your favorite dipping sauce.
Roasted Veggies (Vegetable)
Ingredients:
- Chopped potato wedges
- Chopped onion wedges
- Chopped green bell pepper
- Salt and pepper to taste
- 1 tbsp butter
- Preheat the oven at 350F.
- Spread some butter on a baking pan. Or you can use oil spray.
- Put all your vegetables on that baking pan.
- Season it with salt and pepper. Or you can use Tony’s Creole seasoning instead of salt if available.
- Mix in some butter.
- Bake in the oven for about 45 minutes or until the potatoes are cooked.