Tag: appetizer
Jerk Frog Legs
Jerk Frog Legs
This is the first recipe from the Dominican Republic on stonedsoup.net! The roots of Dominican cuisine is influenced by Spanish, African, Lebanese, and indigenous Taino. Mountain chicken, known to us a frogs, is the national dish of this Caribbean island. Since the particular frog that is eaten in Dominica is a protected species, it is only hunted for between September through February. In the U.S., you can find frog legs more commonly now in seafood departments for relatively inexpensive prices.These frog legs get marinated in a mix of jerk sauce, seasonings, and garlic for a half hour. They get briefly seared in a sauté pan for a couple of minutes, then either grilled or broiled for a few minutes a side. While they are grilling/broiling, they get brushed with a layer of jerk sauce. The frog legs can be eaten as an appetizer or as your main course. If serving as your main, I recommend at least 1lb-1 1/2lbs per person since half of the weight is bone.
Ingredients
- 1/2 lemon
- 2 lbs whole frog legs
- olive oil
- 4 tbsp jerk sauce
- 2 tbsp paprika
- 1 tbsp turmeric
- 1 tbsp black pepper
- 1 tbsp thyme
- 4 garlic cloves minced
- salt to taste
Garnish
- green onions finely chopped
Instructions
- Wash the frog legs with lemon juice. Pat dry.
- Mix together 2 tbsp of jerk sauce, 1/4 cup olive oil, 1 tbsp of paprika, turmeric, black pepper, thyme, garlic and salt in a small bowl.
- Marinate the frog legs for 30 minutes.
- Heat up the remaining olive oil in a large sauté pan over medium high heat. Add the frog legs to the pan.
- Sear for 2 minutes a side. Remove from the pan.
- Mix together 2 tbsp of jerk sauce, 1 tbsp of paprika, and 3 tbsp of olive oil.
- Turn on your oven’s broiler. Place the frog legs on a rack on a baking sheet lined in foil. Brush the top side of the frog legs with the sauce. Broil for 5 minutes.
- Flip the frog legs over. Brush with the remaining sauce and broil for another 5 minutes.
Shrimp Rougaille
Shrimp Rougaille
Shrimp rougaille is the Mauritian version of the classic dish, shrimp creole. Jumbo shrimp are finished off on top of a spicy creole tomato sauce. They will only need 1 minute of cooking time plus 4 minutes in the covered pan off the heat. This will allow the shrimp to steam in the sauce, making them succulent and tender instead of over cooked. Serve the rougaille with saffron cumin rice.
Servings: 2
Ingredients
- 1 tbsp vegetable oil
- 1 medium white onion finely chopped
- 1 red bird’s eye chili finely chopped
- 1 tbsp ginger grated
- 2 garlic cloves minced
- 1 tbsp thyme
- 3 roma tomatoes diced
- 1/2 cup water
- 12 16/20 ct. shrimp peeled and deveined
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up vegetable oil in a sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the chili, garlic, ginger, and thyme. Sauté for 3 minutes.
- Add in the tomatoes. Season with salt. Sauté for 10 minutes. Pour in the water and simmer for another 5 minutes.
- Place the shrimp in a single layer on top of the rougaille sauce. Cook for 1 minute without touching.
- Place a cover on the pan. Turn off the heat. Let the shrimp steam in the pan for 4 minutes until cooked through.
Nigerian Sausage Rolls
Nigerian Sausage Rolls
Sausage rolls are popular all over Nigeria and most African countries. The sausage is made from either beef or pork(depending on religious beliefs), and is rolled up inside a buttery biscuity pastry. They get baked, and I get baked. The sausage rolls turn out golden brown and flakey. Before you know it, you just might accidentally eat all of them in a course of a night.
Servings: 12 sausage rolls
Equipment
- food processor
- rolling pin
Ingredients
Dough
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 1 large egg beaten
- 1/2 cup cold water
- 2 tbsp milk
- garlic powder
Sausage
- 3/4 lb ground pork
- 1 large egg
- 1 maggi bouillon cube crushed
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
Instructions
- Mix together the flour, baking powder, and salt.
- Mix in the butter, egg, and cold water until a dough forms. Roll into a ball and cover with a damp cloth.
- Place the ground pork, egg, anc seasonings in a food processor.
- Process until smooth. You will want the fat to be broken down.
- Lightly flour a clean surface and a rolling pin. Cut the dough ball into 4 equal pieces
- Roll out one of the pieces into an 8”x10” rectangular sheet; about the size of a sheet of paper.
- Spread a quarter of the sausage down the left side of the dough.
- Roll it up like a fatty. Don’t lick it.
- Cut it into 3 equal pieces. Repeat these steps for the rest of the ingredients.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the sausage rolls on the sheet in rows of 4. Using a fork, prick 2 sets of holes in each roll. Brush each roll with milk. Lightly sprinkle on garlic powder.
- Bake the sausage rolls for 25-30 minutes. Let sit for 10 minutes before serving.
