Tag: appetizer
Argentinian Chorizo
Argentinian Chorizo
When we talk about chorizo in South American countries like Argentina, Chile, Uruguay, Peru, etc., it couldn’t be more different than Mexican chorizo. Argentinian chorizo usually has a 2 to 1 ratio of pork and beef. It is seasoned with salt, pepper, paprika, and fresh garlic. Red wine is also a major flavor component to the sausage. It is also a raw chorizo, as opposed to the dried Spanish chorizo.
Equipment
- standing mixer
- sausage stuffer
Ingredients
- 3 lbs ground pork
- 1 lb ground beef
- 1 1/2 tbsp salt
- 3 tsp black pepper
- 2 tbsp paprika
- 5 garlic cloves minced
- 1 cup red wine
- hog casings
Instructions
- Add all of the ingredients to a standing mixer.
- Mix with the paddle attachment on low speed for 2 minutes until all of the ingredients are homogeneous. Place the sausage in the refrigerator for an hour before stuffing.
- Pipe the sausage through a stuffer into the hog casings. Twist to 6” each link.
- Let rest for a couple hours in the refrigerator before cutting.
Cooking the Sausage
- Heat up a tbsp of cooking oil in a sauté pan over medium high heat. Add in the sausages. Cook for 5 minutes a side.
- Make 5-6 slits half way into the sausage. Cook for a couple more minutes.
Cosa-Cosa Camarao
Cosa-Cosa Camarao
With Angola being heavily influenced by Portuguese cuisine and being on the western coast of Africa, shrimp and peri peri make a perfect pair. Cosa-cosa translates to hot-hot, which these definetily are. The shrimp only take 4 minutes on the grill or under the broiler, making this a quick and easy go to.
Equipment
- metal skewers
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 1 tsp salt
- 1 lime juiced
- 4 tbsp peri peri sauce plus more for dipping
Instructions
- Season the shrimp with sea salt. Let marinate for 30 minutes, then toss with the lime juice.
- Turn on your oven’s broiler. Place 5 shrimp on each skewer. Brush each side with peri peri sauce. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 2 minutes a side.
Chickpea Fritters
Chickpea Fritters
This is a pretty standard chickpea fritters recipe that is super tasty and ready in 10 minutes. All the ingredients get pulsed in a food processor. The cilantro and green onion gets stirred in. Drop them in a pot of hot oil with a cookie dropper for 5 minutes to fry, then drain the grease. The secret to having these fritters stay together in the oil without breaking apart is to not touch them. Let the fritters set. They’ll be alright. If you fidget with them right off the bat, they’ll separate. Serve the fritters with a simple yogurt sauce made of Greek yogurt, honey, crushed red pepper, salt, and pepper.
Equipment
- food processor
- cookie dropper
Ingredients
- 1 can chickpeas drained
- 1 large egg
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 green onions finely chopped
- 1/2 cup cilantro finely chopped
- vegetable oil for frying
Instructions
- Place the chickpeas, egg, seasonings, and baking soda in a food processor.
- Blend until smooth.
- Stir in the green onion and cilantro.
- Heat up 3” deep of vegetable oil in a small pot over medium high heat. Using a cookie dropper, drop in 4-5 balls of the dough. Fry for about 5 minutes, flipping half way through. Drain grease on paper towel.
