Boriqua Pork Burgers With Creamy Sofrito Ranch Slaw Rsc Recipes

SOFRITO....PUERTO RICAN

Steps:

• You may have to do this in batches depending on the size of your food processor.
• Add onion to the food processor and let blend until smooth.
• Then add tomatoes and let blend until smooth.
• Then add the rest of the ingredients and let blend until smooth.
• Refridgerate promptly.
• This last for about 2 days in the fridge, freezing is highly recommended.
• The best way to freeze this is in ice cube trays to make it convenient or small snack sized baggies.
• *this makes a large batch*.

SOFRITO (DAISY MARTINEZ)

Steps:

• Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.
• With the motor running, add remaining ingredients, one at a time, until mixture is smooth.
• Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).
• NOTES: Ajices Dulces, also known as cachuchua or ajicitos, are tiny peppers with only a hint of heat. They look similar to scotch bonnets or habaneros, so don't get them confused! If you cannot find them , use a little more cilantro and a pinch of cayenne or crushed red pepper flakes.
• NOTE: Culantro has long tapered leaves with serrated edges. If you cannot find it, just leave it out.

CRAB RANCH GORGONZOLA SLAW #RSC

Steps:

• Combine dressing ingredients in a large mixing bowl. Mix well. Fold in 1/2 of the crab meat, tomatoes, parsley and chives.
• Chill in fridge for at least 1 hour. When ready to serve, top slaw with remaining crab meat and fried garlic.

CRISPY SHRIMP AND POTATOES WITH BARBECUE RANCH #RSC

Steps:

• In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
• In a medium saucepan, heat canola oil over medium high heat.
• In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
• Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
• Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
• Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
• Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.

GRILLED PORK BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.

BROCCOLI CHEESE BITES

Steps:

• Heat oven to 400°F.
• Cut broccoli into tiny floret buds, 1/4-inch long or smaller, trimming away stems.
• Stir together broccoli, cheese and dressing. Spread about 1/2 cup mixture on each bagel or inside each pita.*
• Place on baking sheet and bake for 5 minutes or until cheese mixture is melted. Remove from oven and cool slightly. Cut pita into wedges, if desired.