ALCAPURIAS
Provided by Evette Rodriguez
Categories appetizer
Time 1h
Yield 30 or so depending on the size
Number Of Ingredients 14
Steps:
- In a small saucepan heat 1 tablespoon of the olive oil with the annatto seeds until the olive oil changes color; it should be a mild orange/red. Strain and set aside.
- Using a food processor, process the yautia and green plantain on medium speed until nice and smooth; add the salt and strained annatto oil. Now you have a fresh masa; place in the refrigerator.
- Preheat a large Dutch oven on medium-high heat. Add the remaining tablespoon of olive oil and sofrito. Stir-fry for 1 minute and add the ground beef. Brown the beef and add the Latin seasoning mix, garlic powder, onion powder and oregano mixing well. Add the beef stock and simmer on medium-low for 10 minutes. Remove the beef from the heat, strain the raisins and add them to the beef mixture mixing well. Set aside to cool.
- Remove the masa from the refrigerator and using 1 to 2 tablespoons (depending on how large you want them) scoop out of the bowl and into the palm of your water moistened hand patting into a round disk to prepare it for the filling (the masa can be a little too pliable; if you notice that you can't form a round disk, place the masa in the refrigerator to firm it up before proceeding). Add a teaspoon or more of beef mixture to the center of the masa and using a patting motion (as if you were making a snow ball) pat the masa around the beef to form a ball being very careful not to let the beef stick out of the plantain. Continue forming the balls until both mixtures are finished. Leftovers of either can be saved for your next meal (I'll show you what to do with them in a future recipe).
- Preheat a large Dutch oven on high and add enough oil to comfortably fry the Alcapurias (about 2 to 3 cups). (Heat the oil to 350 degrees F if you are frying them fresh; if frozen, lower the temperature to 325 degrees F.) When the oil has reached the desired temperature, carefully add the alcapurias 1 at a time making sure not to crowd the pan. Remove and drain on a thick bed of paper towels; transfer to a cooling rack once drained and store in a warm oven until you have completed frying them all.
- To serve: Alcapurias can be placed on a dish and passed around to your guests or on a serving platter and placed on your buffet. They do not require a sauce, topping or dip of any kind. Their unique taste will carry them on your buffet all on their own!
BEEF COCKTAIL FRANKS ENROBED IN MASA HARINA
Provided by Evette Rodriguez
Categories appetizer
Time 1h25m
Yield 24 pieces
Number Of Ingredients 4
Steps:
- In a bowl combine the masa harina and salt slowly adding the water until the dough can be rolled into a ball. Knead the dough on a floured surface for 5 minutes or until smooth. Wrap the dough in plastic wrap and allow to rest for 1 hour.
- Separate the dough into 24 equal pieces rolling them into little balls. Using a rolling pin roll out the dough so that it is about 1/2-inch thick. Place a cocktail frank on the edge of the dough and roll up tucking the ends underneath the frank. Repeat the process until you've used up all of the dough and franks.
- Preheat the oven to 350 degrees F. Place franks on a sheet pan and bake for 15 to 20 minutes or until golden brown.
- Serve with a side of spicy mustard.
- Cook's note: Masa harina is found in the Latin food section of your grocery store. The cocktail franks can be frozen for up to 3 months.
QUICK 'N EASY COCKTAIL FRANKS
Prepared sweet 'n sour and soy sauces are all it takes to turn franks into warm and tangy appetizers.
Provided by My Food and Family
Categories Meal Recipes
Time 3h10m
Yield Makes 32 servings.
Number Of Ingredients 4
Steps:
- Combine ingredients in slow cooker; cover with lid.
- Cook on LOW 3 to 4 hours (or on HIGH 2 to 3 hours).
Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PARTY FRANKS
This is a very old sweet and sour cocktail recipe; I remember looking forward to it as a kid at my Mom's holiday parties. It will look horrible and smell worse when first in the pan, but just wait. Don't ever tell what's in the sauce until after your guests have tasted it (otherwise they'll never try it). Serve with toothpicks; keep warm with a fondue pot.
Provided by Ann Marie
Categories Appetizers and Snacks Meat and Poultry
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium saucepan over medium heat, mix the grape jelly and mustard. When the mixture begins to bubble, stir in the cocktail wieners. Reduce heat and simmer until serving.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 20.8 g, Cholesterol 35.2 mg, Fat 16.2 g, Fiber 0.9 g, Protein 8.2 g, SaturatedFat 6.5 g, Sodium 866.6 mg, Sugar 17.8 g
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