Tag: appetizer
Bacon Wrapped Plantains
Bacon Wrapped Plantains
Plantains are becoming my potato replacement. There, I said it. They are even beter when wrapped in bacon with this siracha mayo dipping sauce.
Ingredients
- 8 strips bacon
- 2 plantains
Dipping Sauce
- equal amounts of siracha and mayonnaise
Instructions
- Peel the plantains like so.
- Cut them in half vertically.
- Cut those halves in half.
- Cut those halves in half. You should end up with 16 pieces.
- Cut the pieces of bacon in half. Wrap each plantain with the bacon. Stick a toothpick in it to hold it together.
- Preheat the oven to 400 degrees. Place the bacon wrapped plantains on a rack on a baking sheet covered in foil.
- Bake for 25 minutes until the bacon is crispy.
- Mix together equal amounts of siracha and mayonnaise.
- Get your grub on!
Black Bean and Chicharron Tamales
Black Bean and Chicharron Tamales
Tamales are one of my favorite Mexican foods. This tamales are so good that I ate the entire recipe over the course of 2 days when I made this. Black beans in tamales sound great to me, but when you mix in crushed chicharrones, the tamales are taken to another level! There is a lot of steps to making tamales. You definitely need to have patience when making these; but it will pay off in the end.Try making tamales in a banana leaf. It gives them a whole different flavor.
Servings: 16 tamales
Ingredients
- 2 cups masa harina flour
- 2 cups Mexican style black beans
- 2 cups chicharrones crushed
- 1 cup lard
- 3/4 cup chicken stock
- 3 green onion chopped
- 2 tsp salt
- 16 corn husks plus more
Instructions
- Boil enough water to pour over the corn husks. Weigh down the husks with something to make sure they are all submerged. I used the pot I boiled the water in. Soak for 45 minutes.
- Whip the lard in a bowl with a spatula until smooth. Add in the masa harina flour. Mix.
- Measure out 2 cups of chicharrones.
- Lightly crush.
- Mix the chicharrones into the dough.
- Mix in the black beans, green onions, salt, and chicken stock.
- Form a small turd-like dollop of the dough down the center of a corn husk.
- Fold the right side of the husk half way over the tamale.
- Fold the top part of the husk over the tamale.
- Roll it up.
- Do this until you run out of dough. This recipe yields about 16 tamales.
- Since I don’t have a proper steamer to steam these tamales, I used my sticky rice steamer. Fill the pot with 2 inches of water and bring to a boil. Layer all of the tamales so they are standing somewhat upright.
- Cover with any remaining corn husks. Put a kettle lid over the tamales. Steam for 1 hour.
- Let the tamales rest for 10 minutes before serving. Eat them in the husk. Top with sour cream and a salsa of your liking.
Sweet Pork Belly
Sweet Pork Belly (Moo Wan)
Moo Wan is a sweet Thai pork belly appetizer. This recipe is very easy to make and only takes very little time. I happened to have some rice noodles that I wanted to get rid of, so I put some of this pork belly over it, garnished with green onions. This would also be great over rice if you want to make this the main course.
Servings: 4
Ingredients
- 1 lb diced pork belly
- 1/2 cup shallots thinly sliced
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1/3 cup palm sugar
- 1 cup water
- 2 tbsp vegetable or canola oil
Instructions
- In a wok or saute pan heat cooking oil over medium high heat. Sauté the shallots for 2 minutes.
- Add the pork belly. Brown on all sides, 5 minutes in total.
- Add in light and dark soy sauces and the water. Simmer on medium heat for 10 minutes.
- After 10 minutes of simmering, add in the palm sugar. Let dissolve into the liquid and simmer for another 10 minutes.
- Enjoy your Moo Wan!
