Appetizer

Crab Cakes with Mango Curry Aioli

Crab Cakes with Mango Curry Aioli
Enjoy a delicious seafood delicacy as a snack or serve it as an appetizer. Chef Ana Quincoces shows us how to prepare her mouthwatering and easy to make Crab Cakes with Mange and Curry Aioli.

Author:
Cuisine: More Delicious Recipes
Recipe type: Appetiser, side dish, snack

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Ingredients
  • 1 lb lump crabmeat
  • ¾ cup plain panko bread crumbs
  • ¾ cup mayonnaise
  • 1 egg beaten
  • ½ a red bell pepper diced very small
  • 2 scallions sliced very thin
  • 1 tspn. hot sauce
  • 1 tspn. worcestershire sauce
  • salt and pepper to taste
  • For the aioli
  • ½ cup of mayonnaise
  • ½ cup of sour cream
  • 2 Tspn. mango chutney
  • ¼ cup mango diced small
  • ¼ cup read onion diced
  • 3 Tspn. fresh basil chopped
  • 1 – 2 tspn. curry powder (taste after adding 1 tspn, add additional if stronger curry flavor is desired)
  • 2 Tspn. Fresh lime juice
  • ¼ tspn. each of salt and fresh ground pepper
  • 2-3 Tspn. olive oil

Preparation
  1. Drain the crabmeat and pick through it carefully making sure to discard any cartilage. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, red pepper, green onions, Worcestershire, hot sauce, and salt and pepper until combined. Shape the mixture into 12 crab cakes being careful not to overwork the mix. Refrigerate for at least 20 minutes.
  2. In another bowl combine the mayo and sour cream and stir well. Add all the remaining ingredients for the aioli, stir well, and set aside covered, in the refrigerator until ready to serve. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook crab cakes until crisp and golden brown on both sides, about 4 minutes per side. Top with alioli.

 

Coffee Rubbed Carnitas Tamales with Salsa Verde

Coffee Rubbed Carnitas Tamales with Salsa Verde
Who doesn’t love tamales? and who doesn’t love coffee?? Chef George Duran combined these two delicious treats and created his all new coffee rubbed tamales with carnitas and green sauce recipe. Delight your taste buds with this mouthwatering dish and Buén Provecho!

Author:
Cuisine: Mexican
Recipe type: lunch, dinner, side dish, snack

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Ingredients
  • Carnitas:
  • 1 Tbslp. unsweetened cocoa powder
  • 1 Tblsp. instant espresso coffee
  • 1 Tblsp. kosher salt
  • 1 tsp. paprika
  • 2 tsp. dried oregano
  • 1 tsp. ground black pepper
  • 1 tsp. cumin
  • ⅛ tsp. coriander
  • ⅛ tsp. cayenne pepper
  • 4-5 lb. pork shoulder
  • 2 Tblsp. vegetable oil
  • Tamales:
  • 4 C. Maseca flour
  • 2 sticks butter, room temperature
  • Dried corn husk, soaked in warm water for at least an hour
  • salt
  • Salsa Verde:
  • 12 tomatillos, husks removed and quartered
  • 6 cloves of garlic
  • 1 jalapeño, seeds removed
  • 2 poblano peppers, seeds removed
  • 1 medium Vidalia onion
  • 1 bunch cilantro
  • 1 tsp. salt
  • 1 Tblsp. lime juice

Preparation
  1. To make carnitas, mix first 9 dry ingredients in a bowl. Rub pork shoulder throughout with the dry rub and allow to rest for a couple of hours or overnight in the refrigerator.
  2. Heat vegetable oil on medium-high heat in the IMUSA pressure cooker and brown pork shoulder on all sides. Add enough water to almost cover the shoulder (about 3 cups) and close and lock lid. Allow to come to pressure on high heat, then lower heat to the minimum needed to maintain pressure. Cook for 60 minutes.
  3. Turn off heat and allow pressure to release naturally (about 10-15 minutes). Pull out the meat and using two forks, shred pork meat, removing excess fat. Set aside and reserve liquid in pressure cooker.
  4. Make tamales by mixing 4 cups of Maseca flour with 2-3 cups reserved pork stock, butter and 1 tsp. salt, until you achieve the consistency peanut butter.
  5. Assemble the tamales by using a rubber spatula to spread about ¼ to ½ cup of dough mixture onto the center of the corn husk. Add some pulled carnitas in the center and gently fold one side of the corn husk to the other end and tie a knot at the larger end with a thin strip of corn husk, or fold up bottom end to prevent masa from slipping out. Fold over the other side of the tamale to close it.
  6. Once all of the tamales have been assembled place them right side up into the IMUSA pressure cooker on top of a metal steaming basket, filled with an inch or two of water.
  7. Close and lock pressure cooker and cook for 20 minutes under pressure. Use the rapid release method to remove pressure.
  8. To make the salsa verde, add all of the ingredients in a food processor and pulse until you reach the desired consistency. Season to taste and serve on top of each tamale.

 

Guava Cheese Empanadas

Guava Cheese Empanadas
Empanadas are pastries filled with either meat, seafood, or cheese. This recipe includes Guava paste with cream cheese – a classic Cuban combination. It is sweet and flavorful – perfect for breakfast, dessert, or a sweet snack!!

Author:
Cuisine: Caribbean
Recipe type: Snack, Appetizer, Dessert

Ingredients
  • Frozen empanada disks 1 Pack
  • 1 package of low fat softened cream cheese 12 Oz.
  • 1 can of guava paste cut into small cubes 16 Oz.
  • Vegetable oil
  • Powdered sugar
  • bowl with water

Preparation
  1. Take each empanada disc and place a piece of your guava paste in the middle, then spoon a teaspoon of cream cheese on top. Fold the empanada in half to create a half moon shape.
  2. Dip your finger in water and wet the rounded side of your half moon. Using a fork, press on the round part to seal in your filling. Continue to do for the rest of your empanadas.
  3. Heat a large non-stick saute pan or caldero and add oil to coat the whole pan.
  4. Once heated, add 2 or 3 empanadas, so they fit side by side. Cook on one side until golden brown then flip to do the same on the other. Once the empanada “bubbles” up, place on a platter lined with paper towel to let cool and soak up any excess oil.
  5. Sprinkle powdered sugar and serve warm

Sweet Plantain Soup

Sweet Plantain Soup
Plantains are found in just about every type of dish in the Caribbean – even soup! This unique soup has a slightly sweet taste due to the ripe plantains that are used.

Author:
Cuisine: Caribbean
Recipe type: Appetizer, Soup, Lunch, Dinner

Ingredients
  • olive oil 2 tablespoons
  • large onion 1
  • carrot 2
  • garlic cloves 6
  • chicken stock 12 cups
  • large ripened plantains 4
  • cumin 2 teaspoons
  • fresh cilantro 2 cups
  • heavy cream 1 cup

Preparation
  1. In an IMUSA STOCKPOT add oil and sauté’ onions, carrots, and garlic until soft, about 3-4 minutes.
  2. Add chicken stock, plantains, cumin, and cilantro and bring to simmer. Simmer for 30 minutes.
  3. Turn off the heat and using tongs or a slotted spoon remove about half of the sliced plantains and set aside.
  4. Use an immersion blender to purée the soup inside the IMUSA STOCKPOT until smooth. Alternatively, you may purée batches of the soup in
  5. a blender.
  6. Add reserved plantains back to the soup and mix in the heavy cream. Bring soup back to heat and serve.

 

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Picadillo Empanadas with Garlic Cilantro Dipping Sauce

Picadillo Empanadas with Garlic Cilantro Dipping Sauce
Picadillo is a traditional dish in many Latin American countries that is made with ground beef and a flavorful tomato sauce. Using this as a filing in empanadas creates a savory side dish or snack!

Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner

Ingredients
  • olive oil ¼ cup
  • garlic cloves 2
  • medium onion 1
  • small green bell pepper 1
  • ground sirloin or ground round 1 pound
  • vino seco (dry white cooking wine) ½ cup
  • tomato sauce 1 cup
  • tomato paste 2 tablespoons
  • ground cumin ½ teaspoon
  • ground oregano ½ teaspoon
  • salt 1 teaspoon
  • pepper ½ teaspoon
  • raisins, optional ¼ cup
  • pimento-stuffed olives ¼ cup
  • capers 2 tablespoons
  • discos para empanadas (frozen turnover pastry disks) 20
  • mayonnaise (we like Hellmans) 1 cup
  • cilantro ¼ cup
  • garlic 1 tablespoon
  • white pepper ½ teaspoon
  • fresh lemon juice 3 tablespoons
  • Worcestershire sauce 1 teaspoon

Preparation
  1. To make the picadillo, heat half the olive oil in a large IMUSA frying pan over medium-high heat.
  2. Add the garlic, onion, and bell pepper, and sauté until tender, 5 to 7 minutes.
  3. Raise the heat to medium-high and add the ground beef (the meat should make a searing sound when it hits the pan—use a small amount of meat to test the heat; if it doesn’t, increase the heat to high for a few minutes before adding the meat). Stir frequently to break up any large chunks of meat, and cook, stirring frequently, for 3 to 5 minutes, until the beef is thoroughly cooked (no longer red).
  4. Drain any excess liquid from the pan. Add the vino seco, tomato sauce, tomato paste, cumin, oregano, salt, pepper, and the remaining olive oil. Reduce the heat to low and simmer, uncovered, for about 20 minutes.
  5. Add the raisins, olives, and capers, and stir to combine. Set aside and allow to cool.
  6. Pre-Heat your IMUSA empanada maker by simply plugging it in. Your empanada maker is properly heated and ready to use once the green light turns on.
  7. Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks
  8. Place 1 to 1 ½ tablespoons of filling in the center of each disk. Fold each disk to make a semicircle. Using the tines of a fork, press around the edges to seal.
  9. Bake in preheated IMUSA empanada maker for 8 to 10 minutes or until golden
  10. To make the dipping sauce, combine the mayonnaise, garlic, lemon juice, Worcestershire, cilantro, and white pepper until smooth. Serve in a small bowl alongside the hot empanadas.