Appetizer, Snack, Lunch, Dinner

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:
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.
 

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

Chorizo & Ham Empanadas with Ranch Cilantro Dipping Sauce

Chorizo & Ham Empanadas with Ranch Cilantro Dipping Sauce
 
Empanadas are a pastry filled with meat, seafood, or cheese. This delicious recipe combines chorizo & ham with a tomato-based sauce and accompanies it with a slightly spicy ranch dipping sauce!
Author:
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
Ingredients
  • olive oil 2 tablespoons
  • garlic clove 1
  • onion ¼ cup
  • green bell pepper ¼ cup
  • tomato sauce ½ cup
  • vino seco (dry white cooking wine) ¼ cup
  • pepper ¼ teaspoon
  • ground Spanish chorizo sausage ½ pound
  • ground sweet ham
  • salt 20
  • discos para empanadas (frozen turnover pastry disks)
  • flour
  • thick ranch dressing (we like Marie’s) 1 cup
  • hot sauce (like Tabasco) 1 to 2 tablespoons
  • cilantro 1 to 2 teaspoons
Preparation
  1. To make the filling, heat the oil in a shallow IMUSA pot over medium-high heat.
  2. Add the garlic, onion, and bell pepper, and sauté for 5 to 7 minutes, until soft.
  3. the tomato sauce, vino seco, and pepper, and cook for 5 to 7 minutes, stirring frequently.
  4. Add the chorizo and ham and continue cooking for an additional 5 minutes, stirring frequently. Turn the heat off and allow the mixture to cool to room temperature. Taste and add salt, if necessary.
  5. 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.
  6. 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
  7. Place 1 to 1½ tablespoons in the center of each whole disk. Fold each disk to make a semicircle. Using the tines of a fork, press around the edges to seal.
  8. Bake in preheated IMUSA empanada maker for 8 to 10 minutes or until golden.
  9. To make the dipping sauce, combine the ranch dressing and hot sauce in a bowl and garnish with the cilantro. Serve in a small bowl alongside the hot empanadas.

Buffalo Chicken Steamed Dumplings

Buffalo Chicken Steamed Dumplings
 
If you love dumplings, you'll want to try this recipe filled with ground chicken, blue cheese and spices with a buffalo style hot sauce for dipping!
Author:
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
Ingredients
  • ground chicken 1 pound
  • ½ small onion ½
  • garlic cloves 3
  • curly parsley 3 tablespoons
  • celery ½ cup
  • crumbled blue cheese ½ cup
  • eggs 2
  • salt ½ teaspoon
  • pepper ¼ teaspoon
  • Dumpling wrappers
  • PTFE Nonstick spray
  • buffalo style hot sauce, like Frank’s 1 cup
  • butter 6 tablespoons
Preparation
  1. In a medium bowl mix first 9 ingredients together by hand until evenly combined.
  2. Assemble dumplings by placing wonton wrapper on a flat surface.
  3. Roll a small ball of the chicken mixture between your hands, about a tablespoon, and place in the center of the wonton wrapper.
  4. Dip a finger in a cup of water and run it around the edges of the wrapper.
  5. Pick up wrapper and chicken ball with one hand (between your thumb and index finger) and begin pinching hard around the wrapper until it tightly wraps the chicken ball. Re-pinch if necessary. Your dumplings should be star-shaped with the chicken ball in the center.
  6. Spray your IMUSA steaming basket with PTFE Nonstick spray and place dumplings throughout. Steam for 10 minutes until fully cooked.
  7. In the meantime make hot sauce by gently heating it with the butter.
  8. Spoon some hot sauce on a plate and place dumplings on top. Garnish with more crumbled blue cheese, if desired.
 

Shrimp Empanadas

Shrimp Empanadas
 
Using an IMUSA empanada maker, you can make savory shrimp empanadas flavored with tomato, onion, and garlic! The perfect side dish or savory snack!
Author:
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
Ingredients
  • frozen empanada discs 8
  • small shrimps 3 cups
  • large tomato 1
  • extra virgin olive oil ¼ cup
  • Spanish olives 1½ tablespoons
  • medium onion 1
  • cloves of garlic 4
  • small jar of roasted red pimientos 1
Preparation
  1. Heat up a PTFE Nonstick pan with 1 tbsp of the olive oil and add onion and garlic.
  2. Cook on low heat until onions and garlic are softened.
  3. Add all other ingredients; except for your shrimp and heat together for about 5 minutes or until it starts to bubble.
  4. Add shrimp; mix well then turn heat off and set aside. The shrimps are cooked so no need to cook through any further.
  5. On a cutting board or clean dry surface, lay out four empanada discs.
  6. Spoon some of the shrimp mixture onto the middle of the disc then fold in half.
  7. Using a brush or your finger, gently moisten the closing part of the disc and squeeze down. This is to make sure your filling is tightly secured inside.
  8. Turn on your empanada maker and let it heat up.
  9. Lightly brush the top of the empanadas with the remaining olive oil and place in the empanada maker.
  10. Close and tighten and let it cook for about 5-7 minutes. You can open and see if they are browned enough, if not repeat and add another 3-5 minutes.
  11. Let the empanadas sit for a few minutes before serving as the filling stays very hot inside!
 
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