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Starters
Black Beans & Rice with Mango
Ingredients
1/4 cup chorizo, crumbled
1/2 cup red pepper, chopped
1/2 cup onion, chopped
3 cloves garlic, minced
1 (15oz) can black beans, rinsed and drained
3/4 cup water
1 tsp dried oregano, crushed
salt to taste
1/4 tsp crushed red pepper
2 cups cooked white rice
1/2 cup chopped fresh mango
Cook first 3 ingredients in a large skillet over medium heat for 4 to 5 minutes, till sausage is browned. Add next five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. To serve, spoon bean mixture over rice in servings bowls, then top with fresh mango. If desired, garnish with fresh oregano. If chorizo is unavailable, use any other spicy sausage. Makes 4 servings.
Caserola de Camarones Enchilados (Shrimp Casserole)
Ingredients
2 cups shrimp, cooked and peeled
2 cups crushed canned tomatoes
1 onion, minced
1 green pepper, chopped
1 garlic clove, pressed
2 Tbsp butter
Salt and pepper to taste
2 cups cooked white rice
Saute the onion, garlic and green pepper in the butter. Add the shrimp, salt and pepper. Stir in the canned tomatoes. Add the cooked rice. Place in casserole dish and bake at 375oF for 30 minutes.
Cuban Cheese Turnovers
Ingredients
1 pound flour
1/2 teaspoon salt
1/2 pound butter, chilled and cut into small cubes,
plus 2 tablespoons butter
1 egg
2 tablespoons red wine vinegar
1 scant cup ice water
1 medium white onion, small dice
1 bunch spinach, chiffonade
3 cups coarsely grated manchego cheese
1 cup chopped hazelnuts
1 cup dark raisins
Egg wash (1 egg beaten with 2 tablespoons water)
In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.
Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
Refrigerate the empanadas on greased or parchment lined baking sheets
at least 30 minutes.
Preheat oven to 375 degrees F.
Brush the empanadas with egg wash and bake until golden brown, about
25 minutes.
Serves 4
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