Snack

Guava Cheese Empanadas

Guava Cheese Empanadas
 
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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:
Recipe type: Snack, Appetizer, Dessert
Cuisine: Caribbean
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 PTFE Nonstick 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
By |Caribbean Recipes, Latin-Fusion Recipes, Recipes|6 Comments
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Mexican Beer Battered Tempura

Mexican Beer Battered Tempura
 
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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:
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
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.
 
By |Latin-Fusion Recipes, Recipe of the Week, Recipes|1 Comment
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Shrimp Avocado and Caramelized Onion Quesadillas in Sun Dried Tomato Tortilla

Shrimp Avocado and Caramelized Onion Quesadillas in Sun Dried Tomato Tortilla
 
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This quesadilla recipe is layered with flavors from the sweet caramelized onions to the savory seasoned shrimp. Using an IMUSA quesadilla maker, you will have perfect quesadillas in no time!
Author:
Recipe type: Lunch, Dinner, Snack
Cuisine: Mexican
Ingredients
  • large (sun dried tomato flavored) flour tortilla (regular flour tortillas may be used as well) 8
  • Jack and Cheddar cheese 1 pound
  • large, ripe yet firm avocado 1
  • large shrimp 1 pound
  • large sweet onion 1
  • butter (plus more for brushing outside) 2 tablespoons
  • olive oil 1 tablespoon
  • sour cream ½ cup
  • salt ¼ teaspoon
  • cayenne pepper ¼ teaspoon
  • fresh tomato salsa
  • fresh cilantro
Preparation
  1. In a medium skillet heat 1 T of butter and 1 T of olive oil over medium high heat.
  2. the thinly sliced onions stirring occasionally (but not too often) until caramelized. Season lightly with salt and pepper. Remove from pan and set aside.
  3. Add additional tablespoon of butter to pan and add the shrimp.
  4. Season the shrimp lightly with salt and pepper.
  5. Cook shrimp 2 to 3 minutes stirring frequently until opaque and lightly golden, remove from heat and set aside.
  6. Place 4 tortillas on a flat surface and divide HALF of the cheese among them.
  7. Next add the caramelized onion, shrimp and avocado.
  8. Top with the remaining half of the cheese, and another tortilla on top.
  9. Lightly brush the outside with a little melted butter or olive oil and place in a preheated IMUSA quesadilla maker.
  10. Cook for 4 to 5 minutes or until cheese is melted and tortilla attains a golden color and nice crisp.
  11. Add ¼ teaspoon each of salt and cayenne pepper to sour cream and stir to combine.
  12. Cut quesadillas into wedges using a pizza cutter and top with the sour cream, salsa, and chopped cilantro.
   
By |Mexican Recipes, Recipe of the Week, Recipes|1 Comment
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Crab Cakes with Mango Curry Aioli

Crab Cakes with Mango Curry Aioli
 
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Prep time
Cook time
Total time
 
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:
Recipe type: Appetiser, side dish, snack
Cuisine: More Delicious Recipes
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.
 
By |More Favorite Recipes, Recipes|67 Comments
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Tostones

Tostones
 
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Tostones, a traditional side dish made of green plantain is also known as "Patacones". There is great debate on the origin of the Tostone, however, you may find them in many Latin American and Caribbean countries. The process is simple and the flavor is delicious - a staple to serve with many of our main dish recipes. Tools needed include: Wood plantain press and a PTFE Nonstick saute pan.
Author:
Recipe type: Lunch, Dinner, Side Dish, Warm Appetizer, Snack
Cuisine: Caribbean
Ingredients
  • Green Plantains
  • Olive oil
  • Salt
Preparation
  1. Bring a medium pot of water to a boil.
  2. To peel the plantain, use a sharp knife to remove the ends, then carefully slice the peel lengthwise, 3 or 4 times all around, without piercing through to the “meat” of the plantain. Remove the peel with your hands. Cut the plantain into 1½-inch pieces. One large plantain yields about 6 tostones.
  3. Cook the plantain in the boiling water 15-20 minutes, or until they are cooked through. You can check for doneness by carefully piercing a toothpick through to the center – if it slides in easily, the plantains are cooked. Transfer the plantains to a paper towel to dry.
  4. Heat 1 tablespoon of olive oil in a large IMUSA NON-STICK SAUTE PAN over medium-high heat. Add the plantains to the pan, flat side down, and allow them to toast for 3 minutes on each end, until golden brown. Remove the plantains from the pan, but do not remove the pan from the heat.
  5. Use your IMUSA WOOD PLANTAIN PRESS to carefully smash the plantains. Because you are using little oil, they may stick to the plantain press, so use a rubber spatula to help you remove the tostones.
  6. Add another tablespoon of olive oil to the pan. Then transfer the tostones back to the pan. Cook for 4-5 minutes on each side, or until golden and crispy. Transfer to a serving dish and season with salt.
 
By |Caribbean Recipes, Recipes|34 Comments
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