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Posts tagged ‘appetizer’

Spicy Coconut Shrimp with a sweet and zesty mango marmalade dipping sauce

Coconut shrimp a very versatile dish that can be served as an entreė or appetizer. Our version has a spicy kick and we serve it as an Hors D’oeuvres with a  sweet and zesty mango marmalade dipping sauce.

Total time – 30 min.

Yields – 1 party tray for 8-12 people.

Serving suggestion – as an Hors D’oeuvres

Ingredients

  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 1/4 to 1/2 teaspoon ground red pepper (adjust heat to taste)
  • 2 cups flaked coconut
  • 24 large shrimps
  • 3 cups oil for frying

Procedure

In medium bowl, combine egg, 1/2 cup flour, beer, ground red pepper and baking powder. Place 1/4 cup flour and coconut in two separate bowls.    

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Sweet and Zesty Mango Marmalade Dipping Sauce

  • 2 tbsp. mango marmalade (if not available, may be replaced with peach)
  • 2 tsp. Dijon mustard
  • 2 tbsp. orange juice
  • 1/2 cup of honey
  • 3 tbsp prepared white horseradish

Combine all ingredients until well blended. Chill until ready to serve.

Buen Provecho!

For other party trays ideas visit us at www.piscolabiscatering.com

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Nidito de yuca con Salmorejo de jueyes

This weekend one of my regular customers put me out to a real test. American but married to a Puerto Rican, she called me with a last minute request for a small gathering she was hosting for a a small group of friends. “I want something traditional with a twist but accompanied with something really authentic”, she said. “How authentic you want the other thing to be?” I asked her. “Something that screams Puerto Rico”, she said. And for some reason and out of the blue, crabs came to mind.

In my opinion, no other dish screams Puerto Rico lauder than Salmorejo de jueyes (crabmeat salmorejo). It is all, traditional, authentic and very popular; from the mountains down to the beach kiosks all over the island. It is served in different ways, as an appetizer, as a main dish served with root vegetables or as the preferred filling for fritters. It is like comfort food. In the mountains they use land crab and in the coast they use blue crab. They both come from the same family of crabs and are harvested locally; even in the backyards of private homes.

The name Salmorejo comes from a Spanish dish made from a very tasty and thick tomato paste based stew. So thick that you can eat it with a a fork. The most popular Salmorejo in Spain is the Salmorejo de Conejo, (rabbit salmorejo). How or when the crabmeat was incorporated into this dish is unknown; however, whom ever came out with the idea is considered a genius in my books.

For her order, I incorporated the Salmorejo de jueyes with yucca (cassava); another traditional root vegetable, into an appetizer I called it Nidito de yucca con Salmorejo de jueyes. (Cassava nest with crabmeat salmorejo). Here is the recipe for that appetizer.

Total time – about 1 hr.

Yield – 4-6 servings

Serving suggestion – as an appetizer or side dish.

Ingredients

  • 12 ounces crabmeat, which may be fresh, canned (drained) or frozen (thawed)
  • 1 teaspoonful of ground garlic
  • 1 1/2 tablespoonfuls of chopped onion
  • 2 or 3 olives, chopped
  • 1 tablespoonful chopped green peppers
  • 1/2 tablespoonful chopped red peppers
  • two drops ofTabascosauce
  • 1 tablespoonful of olive or cooking oil
  • 1/3 cup tomato sauce
  • 1/2 cup water (or substitute with 1/2 cup white wine!)
  • 1/3 teaspoonful of salt
  • 1 lbs of yucca
  • Chicken broth
  • Butter
  • Grated Parmesan Cheese

Procedure

For the cassava nest

The cassava nest is made from mashed cassava. Wash and peel the cassava using a potato peeler. Then cut into chunks, put them in a saucepan with salted water enough to cover them. Bring it to a boil and cook until tender; about 30 min. Drain and remove the wick-like core from the cassava. In a mixing bowl, mash the cassava the same way you would mash potatoes; with butter and adding the chicken broth little by little until you reach the right consistency. Not too dry, not too wet. Set aside.

Note: you can also use frozen cassava.

For the Salmorejo de jueyes

Sauté all ingredients except the crabmeat over medium heat for about two minutes, stirring continuously. Add the crabmeat, stir, and cook, covered, for 15 minutes over low heat. Stir and let stand for a few minutes, covered.

Putting it all together

You are going to need 4-6 ramekins or similar kind.

Grease the bottom and sides of each ramekin with butter.

Make the cassava nest by pouring in enough of the mashed cassava to cover the bottom and around the ramekin; pressing firmly with a spoon.

Pour in the Salmorejo de jueyes and leave some space on top.

Cover that space with more of the mashed cassava.

Sprinkle with grated Parmesan Cheese

Bake at 375 degrees for 3-5 minutes or until  golden brown. Serve hot.

Buen provecho!

Later that evening my client called to thank me for the memories. It happened that all of her guests were Puerto Ricans and the Salmorejo de jueyes triggered a long night of anecdotes and stories among her friends. What a coincidence, it had the same effect on me while I was preparing me. A lot of good memories ran through my mind. And that’s what comfort food it’s all about.

For great party trays and dinner packages ideas visit us at www.piscolabiscatering.com

Recipe of the day – Camarones Al Ajillo (Garlic Shrimp)

Another very popular dish of Spanish origin known to every Latin American country; specially to Puerto Rico, Cuba and the Dominican Republic. It can be served as an appetizer or main dish. The secret is on the intensity of the  “ajillo” (garlic sauce). The below is the Puerto Rican version; very easy and with the right amount of garlic. Once you master the preparation of the “ajillo”, you can use it with other food such as chicken, fish, octopus and even calamari.

Total time – 25 min

Yield – 5 servings

Serving suggestion – definitely with tostones or mofongo and your favorite side salad.

Ingredients

  • 1 lb medium cooked shrimp
  • 3 tablespoons olive oil
  • ¼ cup lime juice
  • 10 garlic cloves (crushed in mortar)
  • salt (to taste)
  • pepper (to taste)
  • chopped cilantro (to taste)

Procedure

In a deep-frying pan saute garlic.

Once garlic is a light golden color, add shrimp and remaining ingredients.

Cook 8-10 minutes so that the garlic will blend with the shrimp.

Serve and garnish with cilantro

 

Buen provecho!

For other great dinner and party tray ideas visit us at www.piscolabiscatering.com

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