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Posts tagged ‘frying food’

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


  • 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


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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Platanutres con Mojito Isleño

Want to skip the traditional chips and salsa? Then you have to try this.

Platanutres (plantain chips) are a popular snack in Puerto Rico. They are known as mariquitas in Cuba, trompetas in the Dominican Republic, and chicharitos de plátano verde in Costa Rica. Versions also exist in India, where the chips are often cooked in coconut oil, and Southeast Asia, where it is common to rub them with turmeric and salt before frying.

Not to be confused with the popular rum cocktail, Mojito Isleño is a Puerto Rican sauce normally used as a topping for seafood dishes; specially grilled or fried fish such as the Red Snapper. It is also used as a side dipping sauce for tostones and platanutres. This sauce was originated in the southern town of Salinas which is known  as “La Cuna del Mojito Isleño” (the cradle of the islander dip).

There are hundreds of different recipes; however, the basic ingredients are the same. The main difference you will find it’s in the level of heat. Some people make it spicy, others don’t. Either way, it’s very tasty and very versatile. You can prepare it overnight and keep in the refrigerator for a couple of days.

Total time – 25 min

Yields – plenty of chips…


  • 4 green plantains
  • ½ cup olive oil
  • 2 medium-large green bell peppers, seeded, trimmed and chopped
  • 2 medium onions, chopped
  • 8 teaspoons crushed garlic
  • 1 medium bunch cilantro, washed and chopped
  • Salt and pepper to taste
  • 2 cups canned tomato sauce
  • Hot sauce of your choice to taste, optional
  • ½ cup chopped pimento-stuffed green olives.


For the Mojito Isleño

Heat pan over medium heat, pour in oil and sauté bell pepper and onion until they begin to soften.

Add garlic and cilantro, salt and pepper. Cook five minutes over low heat.

Add tomato sauce and simmer for about 10 minutes.

Add hot sauce, if desired.

Before removing from heat, add olives. Cool and refrigerate.

Serve in bowl

For the Platanutres

Trim off both ends from each of the plantains with a sharp knife, then make a few slits through the skin the length of each plantain. Push your thumb between the skin and the flesh and pry skin away from flesh. It will come off in pieces, like bark from a tree. Trim off any woody fiber stuck to plantains. Slice plantains crosswise into thin rounds.

Pour oil into a large heavy skillet to a depth of 1/2”, then heat to 350° on a candy thermometer over medium-high heat. Add plantain slices a few at a time to the oil to prevent them from sticking to one another, and fry them in batches until lightly golden and crisp, about 3 minutes.

Transfer plantain chips with a slotted spoon to paper towels to drain. Season to taste with salt while still hot and serve them in a chip bowl next to the Mojito Isleño.

Buen Provecho!

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

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Deep-frying tips and tricks

A lot of people have opt out from frying food because of health concerns. But let’s face it, some foods are meant to be fried. However; they can be ruined if not fried properly. So what is the best way to fry food? Well, there isn’t. But if you are willing to overlook the calories, follow these tips and I’m sure your opinion about fried food will change forever.

There are three key elements for success in frying food. First, use a good oil. Peanut oil, safflower oil, sunflower oil, and canola oil are some of the best choices. Canola oil is my favorite. Second, have the right frying pan; ideally a deep-fryer with automatic temperature control. But if you don’t have access to one you can use a heavy skillet or dutch-oven pan. Third and probably the must important one is temperature. Best results are accomplished when frying food at 350-375 degrees. If you are using a heavy skillet or dutch-oven pan, I strongly suggest you get a deep frying thermometer to monitor the oil temperature during the entire frying process. Remember, you want to stay within 350 and 375 degress all the time.

Some safety tips before you start frying,

  • Water and oil don’t mix; avoid any water source near your frying pan as water dropping into the hot oil can result on fire.
  • Keep a fire extinguisher close by.

Before you start frying,

  • Prep all the food according to your recipe before you start frying.
  • Make sure the food you are frying is completely dry and at room temperature before it goes into the oil.  Wet or cold food will drop the oil temperature significantly thus spoiling the whole thing.
  • Don’t want the entire house to smell like a restaurant after you are done? Before you start lighting scented candles all over the house consider this. Crack open a couple of windows; preferably across the room and turn on the fan on your central A/C unit. This will allow a steady flow of air making your our kitchen exhust fan work more efficient. You can always light a couple of scented candles after you are done.

So let’s start frying…

  • When pouring the oil into the frying pan, do not fill it all the way to the top and leave at least 2 inches of  headspace. This will allow a safety margin when the oil bubbles up as the food is added to the hot oil.
  • Pre-heat the oil at medium-high and monitor the temperature with your deep frying thermometer. Do not start frying until it gets to at least 375 degress. Remember, the oil temperature is going to drop as soon as you start putting the food in.
  • Do not overcrowd the frying pan. Once you start putting in the food into the hot oil it will go directly to the bottom of it. Overcrowding the pan will not allow the food to move freely and reach the top. In addition, you need to turn the food around to achieve the right crispiness and color. .
  • When the food is browned according to the time in the recipe, it’s done.  Remove it with a slotted spoon or a heavy stainless steel sieve with a long handle and place it onto paper towels or brown paper to drain.
  • Contrary to most beleives, fried food can be kept warm while keeping it crispiness by placing it into your cenventional oven with the temperature set to warm or the lowest one allowed.
  • Once completely done, turn off your heat source and allow plenty of time for the oil to coll down before disposing it. Never re-use the oil. Some people say is ok; however, that oil had already broke down resulting on trans fat. And you don’t want to fry food again using oil with a high level of trans fat. This is what makes fried food bad…..
  • How you get rid of the used oil? For environmental reasons, avoid the kitchen sink or flushing it down the toilet. Put it back on its original container and contact your local waste management entity. They can give you the right direction on how to dispose of it.

Hope this post has been helpful and that you now feel more comfortable about frying food. Remember, fried food is not bad. It is bad when not fried properly.

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

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