Tag: appetizer
Dynamite Lumpia
Dynamite Lumpia
Time consuming to make-yes. Worth all the effort-absolutely! These dynamite lumpia are an excellent appetizer to make for large gatherings, since no one in their right mind would go through the trouble to make just a couple. Fingerling chilies get stuffed with ground pork, then wrapped in lumpia wrappers and fried. Serve them with your favorite sweet and sour sauce. Make sure to talk up how big of a pain in the ass these are to make to your guests. You will deserve the credit.
Servings: 36 Lumpia
Ingredients
- 1 lb ground pork
- 4 garlic cloves minced
- 3 green onions finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 36 fingerling chilies
- lumpia wrappers
- vegetable oil for frying
Instructions
- Mix the filling ingredients together. Set aside.
- Ising a paring knife, make a long slit down the center of the fingerling chilies, making sure to not cut all the way through. Scoop out the seeds with a teaspoon.
- Stuff each of the chilies with a tsp of the ground pork mix.
- You should yield about 3 dozen .
- Place a stuffed chili in the left center of a lumpia wrapper with the stem sticking out.
- Fold the right side of the wrapper over the chili.
- Fold up the bottom. Wet the top with water and roll to seal.
- Anything you plan on not cooking immediately should be placed on a baking sheet in the freezer. Once frozen, store in gallon sized freezer bags.
- Heat up 1/2” deep of oil in a sauté pan over medium high heat. Add the lumpia to the pan.
- Fry for 4-5 minutes a side until golden brown. Drain grease on a wire rack.
Bahamian Salad
Bahamian Salad
Conch is found all over the Caribbean, Bahamas, and the Florida keys. It is kind of a cross between scallops and squid in texture, but light and sweet in flavor. Conch is typically eaten raw, only being “cooked” from citrus acidity. This is an item that you’ll have s hard time finding in a regular grocery store. I happened to have found really good quality frozen conch at my local Asian market for $8/lb. Bahamians call this particular dish a salad, but it’s really conch ceviche. The conch gets cleaned, tenderized with a mallet, cubed, then marinated in old sour for a few minutes. This helps with further tenderization and adds heat to the conch meat. After that, the liquid is drained. All of the ingredients get tossed together and a marinated for a half hour in lemon, lime, and orange juice. Serve with tortilla chips, tostada shells, or even eat as a taco.
Equipment
- mallet
Ingredients
- 3 conch
- old sour
- 1/2 medium red onion finely chopped
- 1 medium red bell pepper finely chopped
- 2 small roma tomatoes seeded and finely chopped
- 1 mango diced
- 1 serrano pepper finely chopped
- 1 lime juiced
- 1 lemon juiced
- 1 orange juiced
- salt to taste
Instructions
- Wash and trim any inedible parts on your conch.
- Butterfly open the conch. Using a mallet, pound the fuck out of the conch on both sides.
- Dice into small cubes.
- Marinate for 10 minutes in enough old sour to cover the conch. Drain the liquid.
- In a large bowl, mix together all of the ingredients. Allow them to marinate in the refrigerator for 30 minutes.
Cheese Borek
Cheese Borek
Borek has it’s roots from Sephardic Jews of Spain and Israeli cuisine. Jews were expelled from Spain during the Spanish Inquisition, migrating to North Africa, Balkan countries, and Turkey. The pastry starts with either puff pastry or phylo dough stuffed with a variety of fillings. This particular recipe is for a cheese borek, filled with Gouda, Emmantaler, and parsley.
Ingredients
- 2 sheets puff pastry
- 1 large egg beaten
- 1 bunch parsley finely chopped
- 3 garlic cloves finely minced
- 1/2 tsp crushed red pepper
- 6 oz gouda shredded
- 6 oz Emmentaler shredded
- 2 tbsp butter melted
Instructions
- Mix together the egg, parsley, garlic, crushed red pepper, and cheeses in a bowl.
- Brush the bottom of a baking sheet with butter. Lay out a sheet of puff pastry. Brush the top with butter.
- Spread the cheese mixture across the entire puff pastry sheet, leaving an inch open around the perimeter.
- Lay the other puff pastry sheet across the top. Crimp the edges to seal, then roll the edges up. Brush the top with the rest of the melted butter.
- Bake in a preheated 350 degree oven for 30 minutes.
