Empanadas de Verde: Green plantain & cheese patties
Empanadas de Verde: Green plantain & cheese patties
INGREDIENTS:
6 green plantains, peeled and cut into thirds
4 tablespoonsunsalted butter
6 ouncesqueso fresco, crumbled
*kosher salt, to taste
*vegetable oil, for frying
INSTRUCTIONS:
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. Put the plantains in a large non-stick pot and cover with cold water. Bring the water to a boil and cook the plantains on medium heat until soft, about 20 minutes.
3. Transfer the cooked plantains to a large bowl. Reserve the water.
4. With a potato masher, begin mashing the plantains, and while they are still hot, add the unsalted butter. Season with salt.
5. Gradually add up to 1 1/2 cups of the cooking liquid to the plantains, mashing, until the mixture achieves a pureed consistency, with only a few small chunks. The mixture will be sticky to the touch, but cohesive enough to handle.
6. Shape the mixture into patties about the size of the palm of your hands. Make a dent in the middle and add some crumbled queso fresco. Close the patties, ensuring the cheese stays inside.
7. In a large skillet, heat up about 2 tablespoons of vegetable oil. Fry the patties, in batches using more oil as needed, until both sides are golden brown. The empanadas will have a hard crust on the outside, and should make a noise when tapped with a fork.
8. Place the fried patties on the prepared baking sheet, and bake them until warm through and the cheese is melted, about 10 minutes.
9. Serve with hot coffee for breakfast or as an afternoon snack.
http://thelatinkitchen.com/recipe/green-plantain-and-cheese-patties-empanadas-de-verde
Rosero Quiteño: Fruit/corn cocktail
Rosero Quiteño: Fruit/corn cocktail
INGREDIENTS:
1 cup granulated sugar
¼ cup panela or brown sugar
3 ounces cinnamon sticks
3 ounces star anise pods
3 ounces whole cloves
2 ounces lemongrass
2 ounces fresh lemon verbena
* Peel from 1 whole pineapple, plus 2 ounces fruit
2 ounces passion fruit flesh
2 ounces Naranjilla flesh, optional
1 ounce fresh mint
1cup cooked and cooled mote, a large, rough corn similar to hominy
2 ounces strawberries
2 ounces Babaco, a type of papaya, peeled and seeded (regular papaya can be used)
2 ounces peaches, peeled and pitted
3 ounces vanilla extract
*dry white wine, to taste
INSTRUCTIONS:
1. Simmer 1 gallon of water with both sugars, spices, pineapple peel, passion fruit flesh, naranjila flesh and mint for 1 hour. Remove from the heat and cool the mixture. Strain and discard the spices, pineapple peel and any seeds.
2. Finely dice the mote, pineapple, strawberries, babaco or papaya, peaches and cooled precooked corn.
3. Add the finely diced ingredients to the cooled spiced water. Add the vanilla extract and wine to taste and stir. Spoon some of the chopped mixture into a bottom of a tall glass then fill with the liquid. Serve with a long-handled spoon.
Ecuador Recipes 2016
