Tag: appetizer
Baleadas
Baleadas
Baleadas are the most popular food in Honduran cuisine. The basic version consists of a flour tortilla smeared with refried beans made from red beans, crumbled queso fresco, and mantequilla cream. The tortilla is then folded in half, resembling a refried bean taco. Scrambled eggs, chorizo, and avocado are great additional topping that you can add. Simple, yet so satisfying.
Ingredients
- 1 tsp vegetable oil
- flour tortillas
- refried beans
- queso fresco crumbled
- sour cream
- avocado sliced
Instructions
- Heat up the cooking oil on a griddle over medium heat. Lightly toast the tortillas for less than a minute a side.
Fugazza
Fugazza
Argentinian cuisine has a huge Italian influence. Fugazza is the Argentinian version of pizza; served as an appetizer or a main course. Fugazza has a thicker, airy crust, has no tomato sauce, and is topped with a ton of thinly sliced onions and mozzarella cheese. The onions are traditionally put on the fugazza raw, but you can sauté them as well. Fugazza is always baked in a pan with 1” sides or a wide cast iron skillet.
Equipment
- standing mixer
Ingredients
Pizza Dough
- 2 2/3 cup bread flour
- 5 tbsp olive oil
- 2 tsp sea salt
- 2 tsp yeast
- 1 tsp sugar
- 1 cup warm water
Toppings
- 3 tbsp olive oil
- 1 large white onion thinly sliced
- 1 tbsp oregano
- 8 oz mozzarella cheese sliced
- 1/4 cup parmesan grated
Instructions
- Mix together the yeast, sugar, and warm water. Let the mixture activate for 10 minutes until bubbly.
- Using the dough hook on a standing mixer, mix together the flour, salt, and olive oil.
- Add in the yeast mix.
- Mix on medium speed for 5 minutes until the dough forms and pulls away from the sides of the bowl.
- Place the rough ball in a bowl. Drizzle olive oil over the ball. Cover the bowl in plastic wrap and let it rise for 2 hours.
- The dough will double in size. Punch it down.
- Preheat the oven to 425 degrees. Make sure the oven rack is in the center of the oven. Lightly grease a 12” circular pan with 1” sides with olive oil. Press the dough into the pan. Let it rest.
- Heat up olive oil a large sauté pan over medium high heat. Sauté the onions for 7-8 minutes until slightly caramelized.
- Place the onions in a single layer on the dough. Sprinkle on the oregano. Bake the fugazza for 15 minutes.
- Take the fugazza out of the oven. Sprinkle with parmesan. Top with slices of mozzarella cheese. Turn on the oven’s broiler. Broil for 2 minutes.
- Let the fugazza rest for 15 minutes before serving.
Smoked Dry Rubbed Chicken Wings
Smoked Dry Rubbed Chicken Wings
Chicken wings are an easy item to smoke. They take on any flavor you season them with. I’m not a fan of pre-made spice blends, except for one: Tony’s Creole seasoning. This is a staple if you are from the south. It goes on just about anything. Marinate the wings for 2 hours in the refrigerator. Let them sit out at room temp for an hour before smoking.Preheat your smoker to 250 degrees according to the manufacturer’s directions. I wanted a smokey and sweet flavor from the wood chips; so I used mesquite and peach wood. You can really use just about any type of wood for smoking chicken. That’s really up to you. The wings will take about 2 hours of steady smoke to heat to an internal temperature of 180 degrees. Let rest for 15 minutes before serving. No dipping sauce required.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lbs whole chicken wings
- seasonings of your choosing
Wood Chips
- mesquite wood chips
- peach wood chips
Instructions
- Season the chicken wings with the seasonings of your liking. Marinate in the refrigerator for 2 hours.
- Arrange the wings on a rack. Let sit at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the wings for about 2 hours, or until they reach an internal temperature of 180 degrees.
Alder Wood Hot Smoked Salmon
Tips For Smoking Salmon Farm raised salmon works best for smoking. Cut a whole fillet into 4-6 oz portions to allow for faster smoking time. Brine salmon fillets for 4 hours, max. Pat dry fillets with paper towels. If adding additional seasoning, do so now. …