Tag: appetizer
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.
Coctel de Camerones
Coctel de Camerones
Shrimp cocktail is popular all over Mexico. What is different about Mexican cocktail sauce is that it doesn’t have horseradish in it. It gets it’s bite and flavor from hot sauce and limes, plus the shrimp stock you create when you boil the shrimp. The shrimp get drenched in the sauce and topped with red onion, avocado, and cilantro. Serve the shrimp cocktail with tortilla chips or saltine crackers and lime wedges.
Ingredients
- 4 cups water
- 2 tsp salt
- 1/4 onion
- 4 garlic cloves minced
- 1 bay leaf
- 1 tsp thyme
- 1 lb 16/20 ct. shrimp peeled and deveined; tails removed except for 4
Cocktail Sauce
- 1 cup ketchup
- 1 tbsp hot sauce
- 3 tbsp lime juice
- 3/4 cup reserved shrimp stock
- salt and pepper to taste
Toppings and Accoutrements
- red onion finely chopped
- avocado diced
- cilantro chopped
- lime wedges
- tortillas chips
Instructions
- Bring the salted water to a boil with the onion, garlic, bay leaf, and thyme. Drop in the shrimp and boil for 2 minutes. Cool the shrimp completely in ice water. Save the shrimp stock.
- Mix together the cocktail sauce ingredients.
- Place the tailless shrimp in the bottom of a wide wine glass or bowl.
Crab Beninoise
Crab Beninoise
This is the first recipe from the West African country of Benin on stonedsoup.net! Fish, seafood, and chicken are the main consumed proteins in this French colonized(now independent as of 1960) country, formerly known as the Kingdom of Dahomey. Yams and corn are the main staples of Benin, along with rice and beans, couscous, oranges, mangoes, avocado, bananas, kiwi, and pineapple. Many of their dishes still have a strong French influence, much like this one you’re about to experience.Crab Beninoise is a rich crab custard that is very easy to prepare and will impress the hell out of your dinner guests. Jumbo lump crabmeat is mixed with eggs, onion, tomato, garlic, and serranos. The mixture is then ladled into ramekins, topped with breadcrumbs, and baked. The inside is light and fluffy while the breadcrumbs create a nice crust.
Servings: 4
Equipment
- ramekins
Ingredients
- 8 oz lump crab meat
- 1/2 cup white onion finely chopped
- 1/2 cup tomato chopped
- 1/2 serrano peppers finely chopped
- 3 garlic cloves minced
- 3 large eggs beaten
- salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Mix together the eggs, crab meat, onion, tomato, garlic, serrano, salt and pepper.
- Preheat your oven to 350 degrees. Grease the insides of 4 ramekins. Equally distribute the crab/egg mixture into the ramekins.
- Cover the tops with breadcrumbs.
- Bake for 25 minutes. Turn on the broiler. Place on the top rack and broil for 1-2 minutes until the tops ate golden brown. Let rest for 5 minutes before serving.
