Fusion

Mexican Beer Battered Tempura

Mexican Beer Battered Tempura
Tempura is the quintessential Japanese deep fried dish. We put a twist on it using Mexican beer to add a unique flavor. Try frying shrimp, sweet potato, red pepper, and asparagus!
Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner
Ingredients
  • bottle of cold Mexican beer, such as Corona or Dos Equis 1
  • flour, plus more for flouring 1 cup
  • salt 1 teaspoon
  • large raw shrimp 6
  • small sweet potato 1
  • small red pepper 1
  • asparagus spears 6
  • vegetable oil for frying 1.5 quarts
  • Tempura sauce or dumpling sauce for dipping
Preparation
  1. In a bowl mix 1 cup beer into flour. Then add enough beer until batter is smooth and lightly coats a spoon. There will be lumps. Mix in salt.
  2. Make several shallow cuts across the inside curve of each shrimp and press shrimp gently to help prevent curling.
  3. Flour vegetables pieces and shrimp and set aside.
  4. Heat oil in IMUSA wok until it reaches 375° F.
  5. Working in small batches, dredge each vegetables piece until they are completely coated, and place in IMUSA wok, turning often, until golden, about 2-3 minutes. Place on drip tray. Dredge shrimp last and fry until golden brown, about 3 minutes.
  6. Serve tempura with dipping sauce right away.
  7. Note: You may use many other sliced vegetables for this recipe including mushrooms, zucchini, yellow squash, carrots and turnips.
 

Tiramisu Trifle with Espresso Chocolate Sauce

Tiramisu Trifle with Espresso Chocolate Sauce
Ladyfingers dipped in espresso, layered with mascarpone cheese and topped with chocolate sauce, you will fall in love with this traditional Italian dessert!
Author:
Cuisine: Fusion
Recipe type: Dessert
Ingredients
  • 2 14oz packs of Italian lady fingers (crunchy)
  • 1 c of granulated sugar
  • 1 t vanilla extract
  • 6 egg yolks
  • 3 eight ounce containers of mascarpone cheese
  • ½ c. heavy whipping cream
  • 1 cup freshly brewed espresso hot or warm
  • ½ cup of condensed milk
  • ½ cup Kahlua liquor
  • 2 T unsweetened cocoa powder
  • ¾ cups bittersweet or semisweet chocolate curls
  • 4 ounces semisweet chocolate chips
Preparation
  1. In a large heat proof glass bowl beat egg yolks and sugar for 5 minutes on medium to high speed. Place bowl over a pot of simmering water and continue beating until the mixture doubles in size. Remove bowl from heat and add the containers of mascarpone cheese and continue beating until very smooth. Place bowl in the refrigerator to chill.
  2. In a separate bowl, beat heavy cream with 2 T of sugar until stiff peaks form. Fold the whipped cream mixture into the bowl of the cheese mixture and chill.
  3. In a shallow casserole dish combine ¾ c of the espresso, ¼ c of the Kahlua and the condensed milk. Dip the lady fingers in this espresso mixture one at a time and layer in the bottom of a trifle dish or any decorative dish you desire. Top first layer of lady fingers with a third of the cheese mixture. Repeat this process one or two more times depending on the size of you dish finishing with the cream. Sift the cocoa powder over the top layer of cream and top with the chocolate curls. Refrigerate for at least 4 hours in a trifle dish or 8 hours if slicing from a rectangular vessel.
  4. For the sauce:
  5. Right before serving, and in a medium saucepan bring the remaining ¼ cup of espresso and ¼ c of Kahlua to a boil over medium high heat. Remove from heat and add the 6 ounces of semisweet chips. Allow to stand 3 to 5 minutes until melted. Stir well until very smooth. Serve immediately with the Tiramisu- on the side
 

Virgin Passion Fruit Bellini

Virgin Passion Fruit Bellini
This recipe uses sparkling apple cider for a fun and refreshing drink - perfect for the whole family!
Author:
Cuisine: Fusion
Recipe type: Beverage, Dessert
Ingredients
  • passion fruit juice 1 ounce
  • sparkling apple cider 4 ounces
  • fresh lemon peel for garnish
Preparation
  1. In a fluted champagne glass, pour the passion fruit juice and top with sparkling cider. Garnish with fresh lemon peel
 

Tres Leches French Toast

Tres Leches French Toast
Tres leches is a divine combination of 3 types of milk: Evaporated milk, sweetened condensed milk, and heavy cream. Your Sunday morning brunch will never be the same once you serve this French Toast! Who said you can't have dessert for breakfast!?
Author:
Cuisine: Fusion
Recipe type: Breakfast, Dessert
Ingredients
  • can of evaporated milk 1 (12 ounce)
  • can of sweetened condensed milk ½ (of 14 ounce)
  • vanilla, divided 2 teaspoons
  • eggs 5
  • salt ½ teaspoon
  • heavy cream 1 cup
  • slices of large white bread (1"), like Italian 10 to 12
  • sugar ⅓ cup
  • butter for frying
  • dulce de leche for drizzling, optional
Preparation
  1. In a large bowl whisk together evaporated milk, sweetened condensed milk, 1 teaspoon vanilla, eggs, and salt until combined.
  2. Place liquid in a wide re-sealable container and press slices of bread inside the container until they absorb some liquid.
  3. Place in the refrigerator for 30 minute, turning over bread half way through.
  4. In the meantime prepare the topping by placing the heavy cream, sugar, and remaining teaspoon of vanilla in a stand mixer.
  5. Using the whisk attachment, whisk together until stiff peaks are formed.
  6. Refrigerate whipped cream until ready to serve.
  7. Add a few pads of butter to an IMUSA NON-STICK GRIDDLE on medium-low heat and once melted cook the slices of toast for 3-4 minutes on each side, until golden brown.
  8. Plate two French toasts and add a spoonfuls of whipped cream on top of the toast. Drizzle with dulce de leche, if desired, and serve immediately as the topping will melt quickly.

Spanish Rice with Corn and Olives

Spanish Rice with Corn and Olives
Using sofrito is the secret to Latin-Flavored rice in an IMUSA caldero! This recipe adds fresh sweet corn and Spanish olives for a salty/sweet combination you will love!
Author:
Cuisine: Fusion
Recipe type: Side, Dinner, Lunch
Ingredients
  • long grain white rice 2 cups
  • Corns on the Cob (or 1 1⁄2 cup of Sweet Corn) 4
  • Sofrito 2 tablespoons
  • tomato sauce ½ cup
  • vegetable or corn oil ¼ cup
  • Spanish olives ¼ cup
Preparation
  1. In an IMUSA FRY PAN, sauté the corn until lightly browned and crisp, then set aside to cool.
  2. Turn heat on to medium. Add oil, tomato sauce and sofrito in your IMUSA CALDERO. Let it simmer together for 3 minutes.
  3. Add the corn to the IMUSA CALDERO. Proceed by adding olives then stir. Cover and let it cook. Blend together for about 5 minutes.
  4. Add the rice and stir to coat.
  5. Raising the heat to high, add 4 cups of water and stir
  6. Add a pinch of salt and let it cook until the water starts evaporating (7-10 minutes). Reducing the heat to low, cover the Caldero and let cook for 18-20 minutes (or until rice is fluffy).
  7. Serve with sweet plantains or green salad.