Caribbean Ñoqui With Salted Fish Guisado Criollo Recipes

CARIBBEAN ÑOQUI WITH SALTED FISH GUISADO CRIOLLO

Steps:

• For the salted fish guisado criollo: Rinse exterior salt off the fish. Soak the fish in a large bowl of water for 24 hours, changing the water 3 times. Drain the fish, remove any bones and set aside (see Cook's Note).
• Heat the oil in a medium Dutch oven or other heavy-bottomed pot over medium heat. Then add the onion and cook, stirring, until softened and translucent, about 3 minutes. Add the adobo, oregano and black pepper and toss with the onions. Add the bell peppers, cover and cook just until softened, 3 to 4 minutes. Add the garlic paste, tomato sauce and vegetable broth. Cover and cook until the vegetables soften and absorb flavor from the broth, 3 to 4 minutes. Add the fish and nestle into the guisado. Decrease the heat to low, cover and cook until the fish is completely coated with the guisado and heated through, 3 to 5 minutes. Flake the fish with a fork to incorporate it into the guisado without completely breaking apart the fish. Taste and season with salt, if necessary. Add the thyme, scallions and cilantro. Keep warm while you make the ñoqui.
• For the sweet plantain ñoqui: Bring a large pot with enough water to cover the plantains to a boil. Add the plantains, cover and cook over medium heat until fork tender but not falling apart, 20 to 25 minutes. Remove the plantains to a wire rack to cool for 3 to 4 minutes. Halve each plantain lengthwise and, using a 1/4 teaspoon measure or small spoon, scoop out the seeds as best you can and discard them.
• Place the plantains, 3 tablespoons of the butter, the egg yolks, brown sugar, nutmeg, lemon zest and salt in a food processor. Pulse until thoroughly combined. Add 1/2 cup of the flour and process until a very loose but sticky dough forms. Transfer to a heavily floured work surface. If the dough feels too loose, fold in 1 to 2 more tablespoons of flour.
• Divide the dough into 1-tablespoon portions. Flour your hands or gloves and shape each portion into a ball. Place the remaining 1/2 cup flour in a small bowl, for dredging the ñoqui. Toss and roll each ball in the flour, shaking off the excess, then transfer to a wire rack set over a baking sheet.
• Fill the large pot with 2 quarts water and bring to a boil. Cook half of the ñoqui, stirring gently once added, until they float, 2 to 3 minutes. Transfer to the wire rack with a slotted spoon and let drain for about 1 minute. Repeat with the remaining ñoqui.
• Meanwhile, melt the remaining 2 tablespoons butter in a medium to large sauté pan over low to medium heat. Add the first batch of boiled ñoqui and cook until browned and seared, lowering the heat as needed to avoid burning, about 2 minutes per side. Repeat with the second batch of boiled ñoqui.
• For serving: Nestle some of the ñoqui with its brown butter sauce into a bowl of salted fish guisado criollo. Sprinkle with some of the zest and drizzle with your favorite hot sauce, if you like it spicy!

CHIVO GUISADO

Steps:

• For the goat: Toss the goat in a large mixing bowl with the lime juice and white vinegar then rinse the meat to remove the juice and vinegar. Toss the goat with the chicken bouillon powder and half the Sofrito (see recipe below), cover and refrigerate overnight.
• The next day, heat the oil in a slow cooker insert over medium-high (see Cook's Note), add the goat and sear, turning as needed, until browned, about 10 minutes. Add 6 cups of water, the tomato paste, sazon, and the remaining sofrito. Set the slow cooker to low and cook until the goat is fork tender, about 1 hour.
• For the Haitian Djon Djon: Soak the Djon Djon mushroom in 6 cups of water for 20 minutes. Strain, reserving the water and set aside.
• Heat the oil in a large saucepan over medium-high heat, add all the Epis (about 3 cups; see recipe below) and fry, stirring for 5 minutes. Add the reserved Djon Djon water and green peas and bring to a rolling boil. Lower to medium heat, add the rice, vegetable bouillon and scotch bonnet and cook for 20 minutes. Cover the pot, turn the heat down to low. Cook until the rice is tender and the liquid has been absorbed, about 10 minutes more.
• Serve the goat with the rice.
• Blend the water, culantro, garlic, bell pepper and onion until smooth. Refrigerate for up to 3 days.
• Blend the water, culantro, garlic, cloves, bell pepper and onion until smooth. Refrigerate for up to 3 days.